MMMMMmmmmm, gelchom, roasted Brussels sprouts?! I roast veggies all the time and never thought to roast those, I can't imagine why! Guess I'll be picking some up at the store tomorrow. :D Here in the CA Central Valley, the Summers are so hot that I just about use my bbq grill for everything. I just can't bear to turn the oven/stove on when it's 105 outside. A favorite Summer evening meal is char-grilled meat of some kind, served with char-grilled veggies and char-grilled potato wedges (or halves, depending on their size). We don't seem to get tired of it, and it's so easy. Favorite veggies to grill would be zucchini & yellow crook neck squash, bell pepper, onion, mushrooms, eggplant, yam, asparagus, fennel, green beans, Belgian endive, carrots, scallions...oh gosh, I could go on and on. Generally, I coat the veggies with a bit of olive oil, and then use different spice mixes and "brushes" to add different flavors. Balsamic vinegar "brush" with a fennel seasoning mix, a light teriyaki glaze with a toasted sesame sprinkle, coconut milk with curry powder, citrus juice with chili pepper, a light brushing of tomato sauce with Italian herbs, the possibilities are endless and I'm always trying something new. Potato wedges or halves can either be flavored with the same things, or, as my husband and I tend to prefer, just served with ketchup or my home made yogurt & horseradish sauce for dipping. We feel like we're having French fries, but with more flavor and less oil! It's always with great regret that I put up the bbq for the winter. Oven roasted veggies are good, but not AS good.

Posted by wizardnm (My Page) on Tue, Mar 3, 09 at 8:27 Compumom has chosen BASIL for this Cookalong. Let's put our thinking caps on and come up with a wide variety of ideas for using it. Our virtual dinner featuring basil will be on Saturday, March 14. For those that may have missed the first Cookalong..... the idea here is to post hints, recipes and discuss the focus ingredient over the next two weeks. Recipes can use any form of the ingredient. Please mention the recipe source and whether it is one that you have already made (T+T) or one that you might be trying for the first time. I'm going to make an attempt to link all the cookalongs together. Nancy Here is a link that might be useful: Cookalong #3 -- Carrots Follow-Up Postings: o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Mar 3, 09 at 9:41 As a segue, here's what I'm planning to make next, another recipe from Orangette's blog. I have acini de pepe to use up. It combines carrots and basil. I can't afford the fresh stuff though. There is a chance that I still have some pesto cubes in the freezer. So I will have to make some adjustments. I also don't have fresh thyme. I can't afford to buy fresh herbs. But I do have dried herbs from my own garden from last summer. I'm also going to use canned tomatoes. But I know some of you lucky southern climate folks can get fresh ones! Provenl Tomato Soup with Orange, Saffron, and Tiny Pasta Adapted from Gourmet, September 2006 This business of blanching, peeling, and seeding the tomatoes may be a little fussy, yes, but it makes for a lovely, soft tomato flavor. Plus, theres nothing quite so satisfying for the fingers as slipping the skins from a few tomatoes, or scooping out their seeds and juicy slop. And aside from that mild labor, this soup is pretty straightforward. With a stir every now and then, it mainly cooks itself. And it makes for easy eating on the front stoop a table for two with a view! on an early fall evening. With a hunk of bread and some cheese alongside, its dinner. 2 lb good-tasting tomatoes 2 medium onions, peeled, quartered lengthwise, and thinly sliced (~2 cups) 1 medium carrot, finely chopped or cut into very thin rounds 1 celery stalk, finely chopped 4 large garlic cloves, minced 1 (3- by 1-inch) ribbon of fresh orange zest, minced 1 tsp finely chopped fresh thyme Scant ¼ tsp dried hot red pepper flakes ¼ tsp fennel seeds 1 Turkish bay leaf 3 Tbs good-tasting olive oil 2 Tbs tomato paste 4 ¾ cups water ¾ tsp salt, or to taste Pinch crumbled saffron threads 1 to 2 tsp granulated sugar ¼ cup small soup pasta, such as acini di pepe 2 Tbs finely chopped fresh Italian parsley ¼ cup finely chopped fresh basil Bring a 5- to 6-quart saucepan of water to a boil. Cut a shallow X in the bottom of each tomato with a sharp knife, and blanch them, 2 or 3 at a time, in the boiling water for about 15 seconds, until the skin around the X starts to curl. Using a slotted spoon, transfer the tomatoes to a bowl of ice water. When they are cool enough to handle, peel them, core them, and halve them crosswise. Set a sieve over a medium bowl, and squeeze the tomato halves gently over it, cut sides down, to extract the seeds and pulp. You may have to use your fingers to coax them out. Press on the seeds in the sieve to push through any juice; then discard them. Reserve the juice and the tomatoes. Pour the water out of the saucepan, and wipe it dry. Pour in the oil, and warm it over medium heat. Add the onions, carrot, celery, garlic, orange zest, thyme, red pepper flakes, fennel seeds, and bay leaf. Cook over medium heat, stirring occasionally, until the vegetables are very soft but not brown, about 8-10 minutes. Add the tomatoes with their reserved juice and the tomato paste, water, salt, saffron, and 1 tsp sugar. Simmer, uncovered, stirring and breaking up the tomatoes with a spoon occasionally, about 25-30 minutes. Add the pasta, stir to mix, and simmer, uncovered, until tender, about 5 minutes. Discard the bay leaf, and stir in the parsley and basil. Taste, and adjust sugar and salt as needed. Serve. Yield: 4-6 servings, depending on what else youre eating Here is a link that might be useful: On stewing, and soup o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Tue, Mar 3, 09 at 10:33 This is a tried and true favorite of mine - Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 18 minutes Cook Time: 15 minutes Yield: 4 servings 2 pounds chicken cutlets Salt and pepper 3 to 4 tablespoons all-purpose flour 1 cup Italian bread crumbs 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls 1 teaspoon crushed red pepper flakes 2 teaspoons poultry seasoning 1 clove garlic 1 (3-ounce) jar pine nuts (pignoli) 1 lemon, zested 2 eggs, beaten Olive oil, for shallow frying Basil- Parsley Sauce: 1 cup loosely packed basil leaves 1/2 cup loosely packed parsley leaves 1/2 lemon, juiced Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, eyeball it 1 Roma or plum tomato, seeded and finely chopped, for garnish Season the cutlets with salt and pepper on both sides turn lightly in flour. Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish. Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned. Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms. Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by marlingardener (My Page) on Tue, Mar 3, 09 at 11:44 I'm not in the gourmet chef league as many of the posters are, but I do have a unique and tasty appetizer featuring basil. Dip cherry tomatoes in hot water just long enough to slip their skins. Take young basil leaves and stick them in the stem end of the tomatoes. Serve on a platter laying on a bed of crushed ice. If you can get yellow and red tomatoes, it looks prettier. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Tue, Mar 3, 09 at 11:45 There was a show on the food network this past 2 weeks that was a challenge using basil. They cooked basil ice cream and a basil scented cornmeal cake.....and only one person did the traditional basil pesto over pasta.... I use lots of basil in the summer when I have it growing and fresh, but rarely use it in the winter but for the pesto in the freezer. I add a cube of pesto to lots of things like soups, sauces and as a bread dip. Linda c o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by jude31 (My Page) on Tue, Mar 3, 09 at 11:51 Nancy, you are playing my song! Love, love, love basil and I can't wait to see all the recipes posted. I'll be back with one or more. jude o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Tue, Mar 3, 09 at 19:26 Time to drag this one out of my cobwsebbed magazine collection. I mde this quite a few times then forgot about it. Actually the recipe calls for pork chops..... I used Trader Joe's frozen or jarred mango when I couldn't find fresh to my liking. Grilled Chicken with Mango-Basil Sauce Bon Appétit : June 1997 Ingredients 1 small mango, peeled, pitted 1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon minced garlic 1 jalapeño chili, seeded, minced 1/3 cup thinly sliced fresh basil leaves 3/4 cup canned low-salt chicken broth 1 1/2 tablespoons golden brown sugar 1 tablespoon soy sauce 4 6- to 8-ounce flattened chicken breasts, boneless/skinless Preparation Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use). Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper. Prepare barbecue or preheat broiler. Brush chicken with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil until just cooked through, about 5 minutes per side. Transfer to plates. Rewarm sauce over low heat, stirring occasionally. Drizzle over chicken. Here is a link that might be useful: Original recipe, Bon Apetite o RE: Cookalong #4 --- Basil -basil -- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Tue, Mar 3, 09 at 19:39 Who posted the Pho recipe. Was it RachelEllen or Natalie ntt_hou). I can't find it. I think it would be a good addition. I admit that I can't make it better than I can get elsewhere around Los Angeles, but someone ele might want to make it. It calls for lots of basil at the end. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Mar 3, 09 at 19:53 This is a T & T in my files from Ina Garten. David Roasted Tomato Basil Soup Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved Show: Barefoot Contessa Episode: Feel Good Food Recipe Summary Prep Time: 15 minutes Cook Time: 1 hour 35 minutes Yield: 6 to 8 servings 3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed 1 teaspoon fresh thyme leaves 1 quart chicken stock or water Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold. Note: I don't have a food mill. I just use a stick blender. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Wed, Mar 4, 09 at 6:28 Since we both love any kind of pasta with pesto, I might be making this or perhaps I'll try to find a local Spanish recipe using basil for a change. I make this often and it's delicious: PESTO - from Italian TV demo 4 cloves garlic, minced 2 cups basil leaves 1/2 cup olive oil 1/2 teasp salt 1/2 teasp f.g. pepper 1/2 cup parmesan cheese grated 1/2 cup pine nuts (2 small jars) teasp water Process in food processor, adding oil slowly until all is creamy. SharonCb o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Mar 4, 09 at 9:36 I'm hoping basil plants will be at the nursery in time for this challenge, but it might be a week or 2 early for that. I'm keeping my fingers crossed. I hate to go out and buy basil at the grocery store when it's so close to time to plant it. Here's a recipe by Giada De Laurentis I've posted before, but it pertains to this challenge, and we really like it. To make it vegetarian, I substitute vegetable broth for the chicken broth. I've made it with regular couscous, with orzo, and with the Israeli couscous. All worked, but the regular couscous was the least successful. The slightly larger texture of the Israeli couscous or the orzo works the best. Mediterranean Salad Recipe courtesy Giada De Laurentis 3 tablespoons extra-virgin olive oil, plus 1/4 cup 2 cloves garlic, minced 1 (1-pound) box Israeli couscous (or any small pasta) 3 cups chicken stock 2 lemons, juiced 1 lemon, zested 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chopped fresh basil leaves 1/2 cup chopped fresh mint leaves 1/4 cup dried cranberries 1/4 cup slivered almonds, toasted In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve. Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 30 minutes Cook Time: 10 minutes Yield: 6 servings Episode#: EI0819 Copyright © 2006 Television Food Network, G.P., All Rights Reserved There's also a Brown Rice and Basil Salad recipe by Ina Garten I've made before that's really good. I don't have it on my computer, and don't have time now to type it out, so I'll try to do that tonight, or at least before the deadline. Linda, I saw that episode of Iron Chef where basil was the secret ingredient. I thought a lot of what they made sounded good, and some sounded odd. It looked, though, that the judges were pretty tough on both contestants, and didn't rave about any of the food. I was a little surprised they were so blase about what they were served. Sally o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by shaun (My Page) on Wed, Mar 4, 09 at 10:35 marlingardener I'd really love to see a picture of the recipe you posted for the cherry tomatoes. Do you happen to have one? o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Wed, Mar 4, 09 at 12:31 I make a dipping oil for bread using pesto in the winter, and fresh basil in the summer. I don't measure, I simply add things to taste, but I'll put in approximate amounts - you can change amounts to increase/decrease the total. The basic ingredients are as follows, but you can add other things or leave what you don't like out and it'll still work. 1 cup extra virgin olive oil 2-3 tbsp balsamic vinegar Sea salt or kosher salt Fresh cracked black pepper 1/2 cup grated parmesan cheese 1 hot dried red pepper crushed or 1/4 tsp red pepper flakes 2-3 tbsp pesto or 6-8 large fresh basil leaves chopped 2 tbsp Garlic paste made from roasted garlic, or couple cloves chopped (even if using the pesto, and I like a lot of garlic - you can reduce the amount if you prefer it less intense) I roll the fresh basil leaves together then cut them with a scissors to make strips or chiffonades (sp?) Mix all ingredients and let sit for a bit for flavors to combine. You can just refrigerate any leftovers and bring to room temp to use again. The cheese, and especially if you use the pesto, makes it on the thick side, but that's the way we like it! Lisa o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Wed, Mar 4, 09 at 12:43 Think I might make this dish. Haven't had it for a long time. Cherry Tomato, Onion, Basil Sauce 2 Tbl olive oil 1/2 sweet vidalia onion sliced thin few drops best balsamic vinegar 2 garlic cloves minced 1 Lb cherry tomatoes halved 8-10 Basil leaves chopped salt and pepper 4 Oz Small Mozzarella Balls (Boccacini) Or Fresh Moz Cut In 1/2 Inch Squares Place oil in saute pan, add sliced onions and saute on medium heat until limp. Do not let brown or crisp. Add a few drops balsamic. Cook a few more minutes.Add garlic and continue to cook until onions are caramelized. Add cherry tomatoes. Season with salt and pepper. Cook over medium low heat until the tomatoes loose their shape and give up their juices. Add basil and simmer until basil is limp and sauce is fragrant. Add the moz and toss with fresh cooked pasta such as linguine. Serve with Parmesan cheese. Here is another favourite dish of mine. Very special. Pork With Herb Crust I usually only do one 5 rib roast but I keep the same measurements for the herbs! Serve with Garlic Parmesan mashed potatoes and green beans 2 (3- to 4-pound) racks of pork 3 tablespoons olive oil 1 1/2 Tsp salt 7 garlic cloves minced 1/3 Cup fresh basil Chopped 1/3 Cup fresh thyme Chopped 1/3 Cup fresh parsley Chopped 2 Tbl pepper Coarsely Ground 1 1/4 Cup butter (or margarine)cut up 1/3 cup all-purpose flour 2 Can chicken broth 1 Tbl tomato paste 2 Tbl fresh sage Chopped 1/4 Tsp pepper Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 150max, I prefer 140-145 ! Transfer pork to a serving tray.Cover and let rest while making sauce (even if you don't make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk. in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.~ o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Wed, Mar 4, 09 at 12:59 Franco and Margaret Romagnoli had a cooking show on PBS years ago. One of my favorite pasta dishes comes from their cookbook, The Romagnolis' Table. It's a rich, butter-based sauce that couldn't be easier. The recipe intro says the sauce is classic with mostaccioli, ziti, and rigatoni, "and rather more special and delicate with homemade fettucine." I usually make it with our favorite thin spaghetti, DeCecco fedelini. Pasta with Tomato and Basil Sauce 8 tablesooons unsalted butter 12 fresh plum tomatoes, or 3 cups canned (I often use more than 12) 6 fresh basil leaves (or more) 1 1/2 teaspoons salt (I use less) 6 Tablesoons Parmesan cheese, sprinkled on the sauced pasta 1 1/4 pounds of pasta (I use less), or a 5-egg batch of home-made fettucine. Melt the butter in a big frying pan over medium heat. Remove from heat. Add the tomatoes. If you use fresh plum tomatoes: peel them, and cut them into chunks before adding to the butter. If you use canned tomatoes: crush them gently with a wooden spoon as you stir them in. Break the basil leaves into the pan, add the salt, raise the heat, and when the whole combination starts to boil, lower the heat to a simmer. Let it bubble along about 20 minutes, or until the juice has cooked away a bit,and the color darkened. Stir occasionally during the simmering process. If the sauce hasn't simmerd enough, it will sink to the bottom of the dish instead of coating the pasta when mixed. Cook and drain the pasta, and turn it out on a deep platter or a wide, shallow bowl, cover with the sauce, and sprinkle with the Parmesan cheese. Turn the pasta with a serving fork and spoon to get the saude to coat it. Serve immediately. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Thu, Mar 5, 09 at 7:38 Basil is a tough ingredient for me at this time of the year. I like fresh basil with tomatoes, corn, etc. and I rarely buy those ingredients except in the summertime. I have been making this recipe with dried basil since my college days and it's as economical now as it was then. Even though it doesn't use much basil, it definitely is the standout flavoring. CHICKEN LIVERS AND RICE - 2 to 3 servings 4 slices bacon, cut into 1/2 inch slices 1 lb. chicken livers, trimmed and quartered 1/4 cup flour 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup chopped onion 1/2 cup uncooked rice 1 envelope instant chicken broth 1/2 tsp. dried basil, crumbled 1 whole bay leaf 1 1/4 cup water 2 Tbs. chopped fresh parsley (do not omit) Cook bacon until crisp in large skillet. Combine flour, salt and pepper and dredge chicken livers in it. Remove bacon and reserve. Brown livers in bacon grease. Remove and reserve. Saute onion over medium heat in same skillet (add 1 Tbs. olive oil of needed.) Stir in rice, broth pack, basil, bay leaf and water. Heat to boiling; then turn heat to low. Stir mixture thoroughly, scraping up any browned bits on the bottom of the skillet. Cover. Simmer 20 minutes without lifting lid. Spoon reserved livers over rice but dont stir. Put lid back on and simmer for another 10 minutes or until liquid is absorbed and rice is tender. Remove bay leaf. Sprinkle with bacon and chopped parsley. Note: You can substitute 1 1/4 cups of chicken broth for the water and omit the instant chicken broth packet. Photobucket o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Mon, Mar 9, 09 at 13:49 For various reasons I was unable to participate in the first two cookalongs but I plan to on basil. My husband bought me an aerogarden for Valentines day and I have basil growing. Not enough for a whole recipe but enough for garnish or to enhance the flavor of the dried basil I will use. I am not sure of what I will make but I want something different than pesto or using it on pasta. I'll think about it and post back later. I hope that people are still interested in the cookalong for this weekend. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Mon, Mar 9, 09 at 14:58 I often make a salad with basil to pack for lunch - great northern beans, tuna, chopped red onion, tomato, parsley, basil, sprinkle of garlic powder and sliced black olives with an olive oil and red wine vinegar dressing. I mix all the ingredients ahead of time except the tuna and then add it the morning I'm going to eat it. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Mar 9, 09 at 15:34 I'm still in....hoping to see lots of basil ideas. David's soup is calling me but I'm not settled on a main dish but Woodies Crispy Chicken sure is sounding good! o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Mon, Mar 9, 09 at 20:03 The only recipe I make often that has basil leaves is Rachael's chicken meatballs. Chicken Sausage Meatballs Rachael Ray 1 1/2 pounds ground chicken 1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 teaspoon fennel seeds, 1/3 palm full 1/4 cup tender sun dried tomatoes (available in pouches or tubs in produce section) 10 leaves fresh basil extra-virgin olive oil Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and add the fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack 10 basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add basil to the bowl. Drizzle some extra-virgin olive oil over the chicken, mix meat together and roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degree F for 10 to 12 minutes or until firm and lightly golden. Remove meatballs from oven, add to sauce and serve with pasta. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by gardenguru1950 (My Page) on Mon, Mar 9, 09 at 20:51 I'm not sure if I can participate in the Cookalong (is that like a billabong?) but I invented this last Friday night and it came out pretty dang good: Three recipes [to assemble] ... CREAMY BASIL PESTO WITH ROASTED GARLIC For 2 pizzas Ingredients 2- 1/2 cups fresh basil leaves 1/4 cup fresh fennel leaf 3/4 cup extra virgin olive oil 1/4 cup pine nuts, dry toasted (stovetop pan) 1 head garlic, roasted, peeled 2 oz cream cheese (or mascarpone or "Better Than Cream Cheese") 1/2 cup packaged mixed Italian cheeses, shredded 1 tsp lemon juice (about ¼ lemon) 1 cup Parmigiano Reggiano, freshly finely grated Directions Place all ingredients in a food processor and blend until smooth. Add more olive oil if its too thick to spread. ----- ROASTED VEGETABLES For 2 pizzas Ingredients 2 medium yellow onions, cut into thin wedges 1 large fennel bulb, cored, cut into wedges 1 small red bell pepper, chopped 1 small green bell pepper, chopped 1 medium whole head garlic, a little bit of the tops chopped off 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp fennel seed 1/2 tsp fresh milled black pepper pinch of salt (optional) 4 + 2 Tbs extra virgin olive oil 6 medium white mushrooms, sliced 1 small Japanese eggplant, peeled and sliced crosswise 1 small zucchini, sliced crosswise Directions Place onion, fennel and bell pepper pieces on a deep cookie sheet and sprinkle with the herbs and pepper (and, if you wish, salt). [Save a teeny bit of the basil and oregano for the garlic.] Drizzle the veggies with 4 Tbs of olive oil and tossed well to coat. Place the garlic head on a piece of foil and sprinkle with a bit of the herbs and drizzle it with a bit of oil. Wrap the foil into a closed tent and place on the cookie sheet. Place the cookie sheet with veggies and garlic into a 280°F oven and roast for one and one-half hour, turning the veggies every half hour. After one and a half hours, toss the mushrooms, eggplant and zucchini with 2 Tbs of olive oil and then mix it with the onion mixture. Roast/bake for an addition hour. Remove from oven and allow to cool. Use the garlic for the pesto. ----- DLS PESTO AND ROASTED VEGETABLE PIZZA Serves 4+ Ingredients 2 packages Trader Joes plain pizza dough 4 Tbs olive oil creamy pesto per recipe roasted vegetables per recipe 8 oz mozzarella, sliced thin 1/2 pound provolone, sliced thin Directions Follow directions on pizza dough package with these exceptions: have a pizza stone warming in the 450°F oven. When the pizza has set its 20 minutes, place it on the pizza stone and "blind bake" for 6 minutes. If it puffs up too much in the middle, punch it with a few fork holes. Remove it from the oven and brush the edges and about 1 inch from the edge on the top with olive oil. Spread half of the pesto onto each pizza crust, making sure not to take it to the very edge. Spread half of the roasted vegetables on each pizza crust. Lay half of the mozzarella on each crust. Top with half of the provolone per crust. Bake at 450°F for 8 minutes. Best dang pizza I've ever eatin'! Joe o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Fri, Mar 13, 09 at 2:07 Caught this on page 2. Joe, that pizza sounds great. I like both cheeses on my pizza too. The provolone is great. The one I made for myself last week had hunks of ricotta on it too. I'm going to be making one of my favorite uses for basil. Ratatouille. I got very nice eggplant, and the squash looks very good too. I get groceries delivered and had ordered 2 lbs of white mushrooms, which they refer to as large bulk mushrooms. The person who filled the order sent me almost 2 lbs of portobello mushrooms for the price of loose white mushrooms. Well, they are large. So... the rat stew will benefit from that nice mistake. The store is very nice when they make mistakes and naturally don't charge you extra. Smiles. I remember the recent discussion about keeping herbs/basil so I thought I'd share my method. I use a lot of basil. I make big batches of pasta sauce so that I can eat it for breakfast and lunch for most of a week. I rarely go two weeks without having it. Right now I have four, gallon size freezer bags stuffed full of basil. Many have said they make pesto and freeze it or put it in ice cubes with water. I just wash big bunches well, shake the excess water off and stuff it into the bags. The bit of water that clings seems to protect the leaves. If the basil came from the garden and the stems are long I cut them back, wash them and bag them seperately. The stems are great in sauce for long cooking and easy to fish out. My favorite is to let the basil go to flower at the end of the season and pull the whole plants up. I then cut off the flower heads and bag them seperately. I love the flavor of the flowers in sauce. Very tender. Seperate the heavy stems and rest of the plant and wash and freeze. I have heard people say that when you freeze the leaves they then turn black. Well, you don't thaw when you go to use them or they would turn black/dark. You just use them right from the frozen state and they cook up very much like fresh. When I have the big bags frozen, as I go to use each bag I crush the frozen leaves up in the bag. If there are big blocks [from leaving them too wet], I just hit them with a rolling pin or hammer. After the leaves are crushed it's ready to use. It's best to use a soup spoon to scoop the leaves out when you use them because otherwise they will stick to your hands. Smiles. The pieces of stem that were attatched are now loose and I take those pieces and put them in the sauce first. Many soften enough to be eaten, or they can be fished out if they're too big. I've done this for a number of years and it keeps me and my basil addiction going through the winter and until fresh is ready to pluck again. If you like your basil fine, you can put some in a measuring cup with some water and give it the hand blender. I might make some gnocchi with a basil and sour cream sauce for an appetizer for the ratatouille dinner. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Mar 13, 09 at 12:50 Wow, I'd forgotten all about this. I'm leaning toward Ruthanna's chicken livers! Annie o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Fri, Mar 13, 09 at 17:43 My daughter loves this dip and makes it every time we have a get together. I believe she found it on Allrecipes Sun-Dried Tomato Dip INGREDIENTS: 1/4 cup oil-packed sun-dried tomatoes, drained and chopped 8 ounces cream cheese, room temperature 1/2 cup sour cream 1/4 cup mayonnaise 2 cloves garlic, minced hot pepper sauce to taste 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/4 cup fresh basil DIRECTIONS: In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Fri, Mar 13, 09 at 19:56 I did break down and buy some fresh basil today. I could have bought 13 pounds of cabbage this week for the same price. LOL So I'll have to see what I can come up with for tomorrow night. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Mar 14, 09 at 9:46 I'm not going to be doing anything with basil tonight, because we have a wedding to go to. I might do something tomorrow, but I don't know what, yet. We've been so busy the last couple of weeks that I just haven't had time to think it out. Plus, I was hoping we'd get some basil plants into the nursery, but that didn't happen yet. Hmmm, I'll have to figure out what to cook, if anything, and do it tomorrow instead of tonight. Sally o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sat, Mar 14, 09 at 10:16 I think I may try Cabogirl's dip! I've been MIA this week more or less and today I'm cooking a big pan of Mac& Cheese for DGS's birthday party. Since I'm going off to the market(s) this morning, I'll p/u the ingredients for this too. Coconut, thanks for the tips on how to keep fresh basil around longer! o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Mar 14, 09 at 10:19 Well I've bought my basil but still need some more pine nuts, for tomorrow's pesto dinner. I would have liked to try something new but sometimes other obligations get in the way and suddenly it's the 'Basil Weekend' LOL. So it will be a Sunday dinner for us. Looking forward to seeing what you all are cooking up today and tomorrow! SharonCb o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Mar 14, 09 at 10:34 I woke up to a never before seen sight this morning - my DH browsing through a pile of my cookbooks. Except for this week when we were out of town most of the week for a death in the family, I've tried making the Cookalong ingredient in different ways and DH enjoyed the anticipation of which would be next. So he announced that he had found a perfect (?) recipe using fresh basil and I have all the ingredients for it so we'll see how it turns out. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Mar 14, 09 at 12:34 I'm making Jessy's mango chicken tomorrow, except I'll modify the recipe to make it in the crockpot--I'm taking dinner over to a friend's house. I'm making CloudyChristine's gingerbread for dessert from the last thread, with lemon curd sauce. And that morrocan salad with carrots. Now I just need one more vegetable. A modified ratatouille might actually be good, I have some canned tomatoes in the fridge to use up. Today I'm making the tomato soup with basil and saffron for lunch. I'll report back. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by malna (My Page) on Sat, Mar 14, 09 at 17:43 I hate it when life/work gets in the way of "cooking along". It was late last night by the time we got off the phone with clients, and the meat was defrosting...so stew tonight. Not something I could figure out how to get basil into - LOL. This is what I was PLANNING on making for tonight: Pesto Chicken Roll Up from Chef Bonnie Mair of The Hub Cafe 1 package of puff pastry (2 sheets) 1 (7oz) container of Pesto (or 1 cup of your own) 2 cups of baby spinach 2 cups of chicken cut into bite sized pieces 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese, divided 1 tsp garlic salt 1 egg, lightly beaten Cook chicken in a little bit of oil and season with pepper and garlic salt. Drain and set aside. Or you can use precooked chicken, but I think this way gives it more flavor. Roll out pastry sheets onto a cookie sheet. Divide all ingredients into two and evenly use on both sheets. Spread Pesto over both sheets. Top with mozzarella, 1/2 of the parmesan cheese, spinach and chicken. Roll the pastry sheet into itself until it is into the desired shape. Place the seam on the bottom and adjust it on the cookie sheet. Do this with both rolls. Brush each roll with the egg and then sprinkle it with the rest of the parmesan cheese and garlic salt. Make several slits in the top of the roll to vent. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Slice into individual servings. With a cup of minestrone soup to start, and this for dessert: Mini Cheesecakes (from All-Recipes) with Blueberry-Basil Topping INGREDIENTS: 1/3 cup graham cracker crumbs 1 tablespoon white sugar 1 tablespoon margarine, melted 1 (8 ounce) package cream cheese,softened 1/4 cup white sugar 1 1/2 teaspoons lemon juice 1/2 teaspoon grated lemon zest 1/4 teaspoon vanilla extract 1 egg DIRECTIONS: 1. Preheat oven to 325 degrees F (165 degrees C). Grease a 6 cup muffin pan. 2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on. 3. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg. 4. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve. Blueberry-Basil Topping from an idea borrowed from Bakerella's recipe for Blueberry-Basil cupcakes: Purée 1 can of blueberry pie filling and 1 T. ground basil in a food processor. Sigh...I knew I should have cheated and made this a couple of days ago. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sat, Mar 14, 09 at 18:24 I've had the "day off" cooking all day. My corned beef is out of the oven, my barm brack is baked. I have chicken stock simmering on the stove and chicken enchiladas ready to cook tomorrow after the farm. So what about the basil? I made that green pasta with all the basil, and had some for dinnr with a sprinkle of grated asiago because I'm out of parmesan. I figured leftovers will make a great St. Patrick's Day lunch, they're so nice and green, LOL. Photobucket Annie o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Mar 14, 09 at 22:01 We had pureed spinach soup with garlic, fresh basil and dill, potato rolls and a chef salad. Photobucket o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sat, Mar 14, 09 at 22:49 DH and I made Rachel Ray's chicken meatballs except about the only ingredient we used from HER recipie was basil. Basically we made Turkey Meatloaf: 1.25 lb ground turkey 1 egg 1 cup oatmeal 1/2 roasted red pepper Handfull chopped walnuts shredded romano cheese fresh basil oregano garlic Mix together and place in loaf pan, cook @ 375f for 45 minutes. We both loved it, a keeper! From Desktop From Desktop o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Sun, Mar 15, 09 at 2:10 Malna, you'll make it when you get a chance. You could have made it the other day, I don't think we are that strict about when we cookalong, eh? Smiles. Anne, you pasta looks great. I can almost taste it. That spinach soup has me wanting that too. Nice RuthAnna. I spy some basil on that salad too, eh? I love meatloaf Theresa and that looks like one we both would like. Well, I did make the gnocchi for a first course. After I saw Annies pasta I zapped some of my frozen basil with the egg and added it to the gnocchi as well as making a basil sour cream sauce for them. They were great. We got kind of full on them so we waited a while then had a nice bowl of the ratatouille a bit later. We were running late all day so it was nice to just slow down and enjoy our basil feast. I made the ratatouille with eggplant, basil, spanish onions, green and red peppers, portobello mushrooms, yellow summer squash and zucchini. We had it over some rice. It really hit the spot since I hadn't made it in a while. I used a ton of basil, including a bunch of my basil flowers, just how I like it and lots of garlic too. Our camera is still acting up. For some reason the battery will only last for one or two pics and if you leave the batteries in they go dead when you turn it on again. Odd. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Mar 15, 09 at 15:25 I'm home from vacation and cooking something for dinner tonight with basil..... ????? Just a reminder, those that posted on Cookalong #4, please check this thread tomorrow. I'll draw a name tomorrow morning...it might be you and we will be anxious to see what the next Cookalong ingredient is. Nancy o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sun, Mar 15, 09 at 17:07 Oh there are some really good sounding recipes here. I must try your meatballs Joan. I even have sundried tomatoes that a friend brought down from England and gave to me just this week, and I bring Montreal Steak seasoning back from Canada every year, so this is one of the rare instances when I have all ingredients. But today was our basil day and since we have a hot desert wind from the east this weekend, the temps have been around a balmy 28�C (82.4�F) and I didn't feel like doing rolled chicken breasts in the oven, so went for the pesto and noodles with a salad. We sat outside on the patio for lunch for the first time in ages. My hubby set the table and did a pretty good job.....despite that he put the tablecloth on face down (JIM TEX I'm still using the one you sent me in the swap years ago). The blackbirds and doves kept us entertained with a songfest and flying acrobatics back and forth across the garden. It's been a lovely day. I was recently asked to write restaurant reviews for a new golfing website in the south of Tenerife. I'm one of the few members of a local forum who lives in the north of the island so I accepted to test and write about restaurants here where we live, adding photos of the food and surroundings. I sent in my first draft yesterday and was pleased to see it published this morning without so much as a word changed. This is going to be very enjoyable as once I showed the writeup to the restaurant owner she invited Wolf and I to our next meal. This is a perfect hobby for foodies isn't it! Link to my writeup. SharonCb o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Mar 15, 09 at 21:49 SharonCb, I don't know what to say other than awesome! Great column and wonderful pictures. There are some really good recipes here. I guess that's already been said but I wanted to say it again. Good job CF'ers! I made the recipe that Sharon (Chase) posted, Cherry Tomato, Onion and Basil Sauce. We enjoyed it! Sauce simmering in the pan... Photobucket Finished and ready for me to dig into... Photobucket After a week of dining out and having some pretty rich foods, this was a refreshing dish. Great way to use Cherry Tomatoes too! Nancy o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Mar 15, 09 at 22:20 Well the best laid plans . . . I did end up cooking and I did end up using some basil, and it was definitely a CF inspired meal, but it wasn't quite the dinner I was planning. I found out that instead of a quiet working dinner with just my friend/colleague, one of our friends and her husband was in town visiting and she just got back from deployment in Iraq. So it was dinner for five and I did most of the cooking but I brought it over to my friend's house. The dinner was in the new kitchen addition my friend is building. Sorry no pics, it just wasn't that kind of a night even though my friend has a camera. There was too much catching up to do. Our friend is from PA but now she and her husband live in Colorado so it was a treat to see them. I made curried chicken thighs and I was going to use Jessy's mango basil recipe, but while searching for mango chutney at the grocery, I found a jarred mango chutney sauce that had all the ingredients except basil, so I bought it. With that hot chicken curry I made Thai fried rice with dried mint and basil from the garden and fresh cilantro. That plus garlic, soy sauce and lime juice. The veggies were from a frozen mix plus fresh purple cabbage. It was very good with the chicken curry. Salad was plain romaine lettuce and spring mix with blue cheese dressing. Dessert was CloudyChristine's gingerbread from the last ginger thread, plus lemon curd sauce. Yes, I made lemon curd for the first time and it was yummy! Never got around to making the soup, but I finally got the ingredients for it. I just didn't feel like going out yesterday to the grocery store. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Mar 15, 09 at 23:18 Everyone's food looks and sounds so good! Alas, I just didn't have it in me this weekend to participate. We've been so busy the last couple of weeks, and had a lot going on, that by the time today rolled around I was doing good to open a can of soup for lunch, and I won't admit to what I ate for supper. Now that I've looked at and read about what everyone else did, I'm sorry I didn't put forth a little effort. Sally o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Sun, Mar 15, 09 at 23:46 I agree, lots of good looking food here for this cookalong. I went with Sharon's rack of pork recipe but used a short hunk of loin I had in the feezer. Here it is after resting a bit.... Image Hosting by I had it with some steamed cauliflower and little roasted reds....homemade rolls too...forgot to include them in the pic. Image Hosting by Taking the leftovers to work tomorrow for lunch. Yum!! David o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Mar 16, 09 at 1:38 Wow David, it looks great! I'm back to report that Cabogirl's SUNDRIED TOMATO BASIL DIP was a big success! I subbed 2% Greek Fage Yogurt for the sour cream and it worked perfectly and cut a bit of fat, nevertheless everyone raved and DH asked me to make it again, soon! It took about an hour + for the basil favor to come through. I served it with Pita Crackers from Trader Joe's, they worked well or as a fresh veggie dip. It did set up firmer than this photo shows as it was taken right after it came out of the food processor. I'm also trying Cocoanut's idea of freezing the washed basil leaves to see how they come out. No report yet! Thanks!! Here is a link that might be useful: Sundried Tomato Basil Dip o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by jojoco (My Page) on Mon, Mar 16, 09 at 9:04 These all look great! My favorite way to use basil is to eat it on a sandwich with tomato, mozzarella, olive oil and balsamic vinegar. S&P, too. Preferably, use fresh mozz, and go pick the tomatoes just before making the sandwich. Use great bread. If you can get Judy's peasant bread from New Haven, Ct, all the better. Truly, my favorite sandwich and one of my favorite meals. Jo o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 16, 09 at 9:30 Our next Cookalong topic will be picked by Lakeguy35 David please pick an ingredient and I'll start the thread. Sweet? Savory? Baking? Cooking? It's up to you! Nancy o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Mar 16, 09 at 9:36 I still have a bunch of cilantro left so I'm going to try to whip up a batch of this Thai curry paste and freeze it in cubes like I do pesto. I know cilantro looses its punch in the freezer, but adding corriander helps. This recipe is from Moosewood Restaurant Lowfat Favorites. Thai Curry Paste 1/4 cup chopped scallions 1/4 cup chopped cilantro, basil or Thai basil (I'll use cilantro mixed with dried basil, which I need to use up) 2 TBLSP garlic cloves 2 TBLSP ginger root, fresh grated 1 TBLSP fresh grated lemon or lime peel, or minced inner stalk of fresh lemongrass 1 TBLSP brown sugar 1-2 fresh red or green chilis (I'll use dried) 3 TBLSP fresh lemon or lime juice 1 TBLSP dried ground corriander 1 tsp. tumeric 1/2 tsp. salt Combine in blender or food processor and puree until quite smooth. Keeps a week in the fridge, longer in th freezer. Thai basil and fresh lemongrass gives the most authentic taste. Good with jasmine or basmati rice. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Mon, Mar 16, 09 at 9:52 Yummy dinner last night - grilled chicken with mango basil sauce, garnished with basil (of course). Guests were slopping up the sauce off their plates with bread. Also making an appearance was grilled sparagus and orzo pilaf. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Mon, Mar 16, 09 at 14:34 Okay, I wanted to pick something that would be good for both sweet and savory. Y'all know I love my desserts. I pick LEMON! I'm thinking you can make dinner, desserts, or both.. : ) David o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Mon, Mar 16, 09 at 15:13 I've just run through real quick but there is a lot of good sounding recipes and pictures. I need to go back and really look through everything more closely. I wish I could have contributed but too much going on right now. o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Mar 16, 09 at 15:55 Here's the link for Cookalong #5 -- Lemon Here is a link that might be useful: Cookalong #5 -- LEMON o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Mar 19, 09 at 21:51 Last night I made the Provençal Tomato Soup with Orange, Saffron, and Tiny Pasta from Orangette's blog. This is some of the BEST tomato soup I have ever had! The pinch of saffron really makes it! I used dried lemon peel and a dash of orange juice instead of orange peel, dried parsley and basil and canned tomatoes, still yum! o RE: Cookalong #4 --- Basil --- Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Oct 23, 09 at 8:50 still need 1 and 2......

Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:13 It seems like a good time to resume the Cookalongs, the last one was in December. Instead of pulling a name out of a hat, I decided to pick the first ingredient for 2011. I'm choosing Citrus because it's in season and because there are so many good things to use it in. So please dig out your favorite T+T recipes that call for any of the citrus flavors, orange, lemon, lime or grapefruit. If you know where the recipe came from please give credit. A quick reminder, please only post recipes you have actually made and if you have a picture please post that too. A recipe that you found on the net is OK if you have made it but is not OK if you haven't. We are only interested in T+T. In a couple of weeks I'll jot down all the names of those who participated in this Cookalong and pull a new name out of the hat for that person to pick a new focus ingredient. I'll post that name at the end of the thread and if I can, I'll also email that person. So please check to make sure that your email through GW is working. My cooking has been in a rut lately so I am really looking forward to some new recipes to liven up our meals. Nancy Here is a link that might be useful: Cookalong #38 ---- Dates! Follow-Up Postings: o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Jan 31, 11 at 17:26 Here's one with orange juice as a main ingredient in the sauce. I prefer it with bone-in chicken breasts but made it a couple of weeks ago with the boneless ones. HONEY CURRIED CHICKEN 4 bone-in chicken or boneless chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine (I used 2 Tbs. of butter and 1 Tbs. safflower oil) 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour (less for boneless breasts), basting occasionally with sauce. Note: I usually use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I don't dirty measuring cups. Can sprikle top with toasted almonds or cashews, if desired. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Jan 31, 11 at 17:42 Oh my....you hit me well on this! This from my DIL...no pics, but it's beautiful with the ornage and red bits... Citrus baked turkey 1 whole turkey breast about 4 1/2 pounds Marinade 2 oranges, grated rind and juice 1/2 cup corn oil 1/2 cup honey 1 red bell pepper seeded and diced 1 jalapeno pepper, seeded and diced ( I like 2....maybe 3!) 1/2 tsp salt. Marinate in a plastic bag at least 2 hours or all day. Bake 375 in a covered roasting pan with the marinade poured over it. Bake an hour, remove lid and continue to bake until thermometer reads 165 ( about 1/2 an hour more). Baste frequently. Remove from oven, let stand 20 minutes, skim fat from sauce, slice turkey and serve with the sauce. I skim the fat from the sauce and thicken with a slurry of cornstarch. And I don't know who sent me this...but someone on this forum....and it's a keeper! Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it. 1/2 cup sour cream 1/4 cup mayonnaise 2 teaspoons Dijon-style mustard 1 1/2 tablespoons grated peeled fresh gingerroot 1 teaspoon freshly grated orange zest 2 tablespoons fresh orange juice 1 1/2 tablespoons drained green peppercorns (*I omitted) 1/2 teaspoon sugar 1 tablespoon white-wine vinegar Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. And this dressing will be a happy surprise...lemon and blue cheese are great together! Fran Lozano's zesty blue dressing 4 oz Maytag blue cheese 1/2 cup olive oil 1 tsp grated lemon peel juice of � a lemon 1 cup sour cream 1 clove minced garlic. Mash cheese with fork and mix in oil until creamy. add remaining ingredients. I have lots more...but I'll leave room for someone else. Linda C o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Jan 31, 11 at 18:16 Cardamom Citrus Fruit Salad 1 large ruby pink grapefruit 3 oranges (navel, blood, mandarin or a combination) 1/4 c honey 2 T fresh lime or lemon juice 1/4 tsp ground cardamom Peel the fruit and cut away the membranes from the individual segments with a sharp knife. Place peeled segments in a large bowl. Drain off any excess juice from the fruit into a saucepan. Add the lime juice, honey and cardamom. Bring to a boil and reduce heat to low. Simmer for 10 minutes then remove from heat and cool to room temp. Pour over the fruit mixture and gently fold to coat fruit. Chill 15 minutes. Serves 4 o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by seagrass (My Page) on Mon, Jan 31, 11 at 18:41 This is a colorful, fresh citrus salad in the winter... Orange Salad with Stuffed Dates SERVES 4 1/2 cup sliced almonds 8 medjool dates 2 ounces soft goat cheese 4 navel oranges 3 tablespoons white wine vinegar Salt and pepper, to taste 1/2 cup olive oil 1/2 cup whole flat-leaf parsley leaves 1 small red onion, thinly sliced Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily. Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam. Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges. On each of 4 large salad plates, overlap orange slices. Set the plates aside. In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges. Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once. DELISH!! seagrass o Buddhacello - similar to Limoncello clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_mn (My Page) on Mon, Jan 31, 11 at 19:23 I found this on a food blog and cannot find the person's name or name of the blog. about a quarter cup of grated citron zest (Buddha's Hand) 1 750 ml bottle of 100 proof vodka 2 cups sugar 2.5 cups water Put zest and vodka in a glass container, cover tightly, and let steep for about two weeks. When time is up, make a syrup using the sugar and water. While it's cooling, strain solids out of vodka using a fine mesh strainer. Then strain again through cloth. (Note: cheesecloth is too coarse; I used rags torn from an old white cotton bed sheet. Be sure to wet the cloth before you start. This step can take a while, but it's worth it to get all the sediment out.) Add about half the sugar syrup to the infused vodka, taste, and keep adding until it tastes sweet enough to you (traditional limoncello is quite sweet, but yours doesn't have to be). Pour into pretty bottle(s) (e.g. the final container) and age for another two weeks. You can use this recipe to make liqueur from just about any citrus fruit, but you might want to increase the amount of zest for less aromatic fruits such as tangerines. Preserved Lemons from Jenny's Nourished Kitchen I have included a link. I love these with a Moroccan Stew or with grilled chicken or fish. Here is a link that might be useful: Preserved Lemons from the Nourished Kitchen o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Feb 1, 11 at 8:15 Don't remember who posted this before - but I make it often using regular oranges and have made it with only lemons. FLOURLESS CLEMENTINE CAKE 4-5 clementines (about 375g or 1 lb.) 6 eggs 225g sugar (1 cup + 2 Tblsp.) 250g ground almonds (2-1/3 cups) 1 heaping tsp. baking powder Put the clementines in a pot with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375� F. Butter and line an 8-inch springform pan. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water. Recipe by Nigella Lawson. Here is a link that might be useful: Link to recipe on Food Network website o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Tue, Feb 1, 11 at 9:23 Question, is it fair to print a recipe I got from a live cooking show? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Feb 1, 11 at 12:58 Sure it's fair as long as you have actually made it. The origin of a recipe is not the big concern, we just want to make sure you have made it and tested the recipe. Over the years we have had posters that just pretended to cook or bake and who posted recipes that they have never actually made. Sometimes those recipes are a big dud. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Feb 1, 11 at 19:40 Since I have several citrus trees, I like to keep up with citrus recipes. Here are some of my favorites: Lars' Lime Pie Crust 6 tbsp unsalted butter 2-1/2 tbsp sugar 1-1/4 cups Graham cracker crumbs Filling 2 tbsp cream cheese or Neufchatel cheese 2 tsp sugar 2 eggs, slightly beaten 3-4 fresh limes (enough for 1/2 cup juice) 2 tbsp cornstarch 1 smidgeon salt (1/32 tsp) 1 - 14 oz can sweetened condensed milk Topping 1-1/4 cups heavy whipping cream 1 tbsp sugar 1 tsp cornstarch Directions Melt butter and add sugar. This can be done in a 9" or 8" Pyrex pie pan, or a bowl, as you prefer. Add the Graham cracker crumbs and mix with a fork to combine. Press into a 9" pie pan and bake 7 minutes at 350� and allow to cool. Soften the cream cheese in a bowl with 2 tsp sugar and add the eggs. Beat to combine thoroughly. Zest the limes, preferably with a Microplane grater, to obtain 1 tbsp lime zest, to be used later. Squeeze limes to obtain at least half a cup of lime juice, and add the cornstarch . Mix this with the cream cheese/egg mixture and add the salt and condensed milk, and combine. A hand-held mixer can be used at this point, especially if you have used it to beat the cream cheese and eggs. Stir in the lime zest by hand and pour the mixture into the slightly cooled pie shell. Bake at 375 degree for 18 minutes. Allow the pie to cool, and then chill in the refrigerator for at least two hours. Chill the egg beaters and bowl for the whipping cream in the freezer while the pie is chilling, and then whip the cream until soft peaks form. Add the sugar and cornstarch and beat until fairly stiff. Cover the top of the chilled pie with whipped cream and serve. Yield: 8 servings. Lars' Hummus Ingredients 1/2 pound (1-1/3 c) dried garbanzo beans, (about 3-1/2 cups cooked) 1/3 cup lemon juice 2-3 large cloves of garlic (4-5 if small) 1/2 cup olive oil 1/4 cup toasted sesame seed oil 1/2 cup tahini (toasted, if available) 2 tsp salt 1/8 tsp cayenne 1 1/4 tsp freshly ground black pepper (or to taste) 1-2 tbsp water, if needed Directions Cook beans according to package instructions. I generally boil them for two minutes in a large pan, with triple height of water. Then I turn off the heat and soak for 1 hour covered and then wash them. Return to pan with water to cover plus 1/2 tsp baking soda and simmer for about 1-1/2 hours, or until tender. They will get tender much more quickly with the added baking soda. After cooking, I rinse them twice with cold water to remove the cooking water. Put the drained beans in a large food processor with the peeled garlic cloves (coarsely chopped) and the rest of the ingredients. Process until smooth. If it is too thick, thin with water, a tablespoon at a time. Avgolemono Sauce (use this sauce over noodles with chicken) 1 cup stock (or 1 cup water with 1 tsp soup base � vegetable or chicken) 2 tbsp butter 2 tbsp flour 1/4 cup lemon juice (approx. one very large lemon) 2 eggs 2 tbsp water 1/8 tsp cayenne 1/2 tsp black pepper salt to taste, unless using soup base that contains salt) Heat the stock, or heat the water and dissolve the soup base. Make a roux with the butter and flour and add the stock. In a separate bowl, lightly beat the eggs and add the lemon juice and water. Slowly add this mixture to the thickened stock, stirring constantly, and heat to desired temperature. Add pepper and salt, as needed. I've made all of the recipes many times. Lars o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Tue, Feb 1, 11 at 23:46 At our house it's called Jessy's Sauce. Love this for grilled/baked chicken, fish or pork. I can quadruple batches for Christmas gifts and for the pantry. * Exported from MasterCook * Lime-Chipotle Sauce Recipe By :Jessy- Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobo sauce 3 tablespoons brown mustard -- (or dijon) 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Blend in food processor. Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. - - - - - - - - - - - - - - - - - - - NOTES : Katie's note: This can be canned in a boiling waterbath for 15 min. at 0-1000 ft., 20 min. at 1001-6000 ft. and 25 min. above 6000 ft. ................................. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Wed, Feb 2, 11 at 5:56 Wondering - has anyone tried Jessy's sauce on chicken wings? o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 6:36 These are all recipes I make regularly and can highly recommend. Margarita Balls Servings: 24 Ingredients: 1 (12 ounce) package vanilla wafers 1/2 pound ground almonds 1/4 pound white chocolate 1/2 cup tequila 3 Tbsp Rose’s Lime Juice 1/4 cup orange marmalade 2 tablespoons light corn syrup Directions: 1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds. 2. Melt four 1 oz squares white chocolate according to package directions. 3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture. 4. Shape into 1 inch balls and coat with sugar. Store in refrigerator. ******************************************************* Macadamia Crusted Halibut with Citrus Butter Sauce Serves 4 Four 6 oz. halibut filets 1/2 cup unsalted butter, softened 1/4 cup panko flakes (Japanese bread crumbs) 1/4 cup macadamia nuts, toasted, ground fine 2 Tbsp. olive oil salt and pepper 1 tsp each grated orange, lemon and lime zest 1/2 cup orange juice 2 tbsp lime juice 2 tbsp lemon juice 1 minced shallot 1 tbsp honey 5 tbsp butter Season each filet with salt and pepper. Mix the toasted macadamia nuts into the soft butter. Add in panko flakes. Spread top of fish with crust and sear quickly in 2 Tbsp olive oil in hot sauté pan on both sides. Chop the shallot very fine. Saute in 1 tbsp butter until soft. Add the zests, juices and honey. Bring to a boil and reduce just a bit. Add 4 tbsp butter and swirl it to incorporate. Serve over the fish. ******************************************************* Honey Ginger Salmon 1 teaspoon ground ginger 1 teaspoon garlic powder 1/3 cup soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion, chopped 1 1/2 lbs salmon fillet 4 servings 1. In a large self-closing plastic bag, combine first six ingredients; mix well. 2. Place salmon in bag and seal tightly. 3. Turn bag gently to distribute marinade. 4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. 5. Turn bag occasionally. 6. Lightly grease grill rack. 7. Preheat grill to medium heat. 8. Remove salmon from marinade; reserve the marinade. 9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. 10. Brush with reserved marinade up until the last 5 minutes of cooking time. 11. Discard leftover marinade. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 8:46 Yes I have made this several times. Ingredients * 4 chicken breast halves (I used boneless breasts) * 1/2 teaspoon salt * 1/8 teaspoon freshly ground black pepper * 2 tablespoons butter * 1 large onion, finely chopped * 1 teaspoon paprika * 1 1/2 cups green onions, chopped (about 6 green onions, including green part) * 1/2 cup orange juice * 2 tablespoons bourbon * 1 cup chopped fresh peaches (about 2 medium peaches) * Dash nutmeg Directions Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. (I covered during most of this time) Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Feb 2, 11 at 9:11 Hey Pat - I haven't tried that recipe with wings! But I will now. One thing I notice with this marinade is I have to watch the meat (salmon is awesome) carefully, the high sugar level means it can burn quickly. o RE: Oops clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 12:27 I forgot the name of the recipe. "Bourbon laced tipsy Chicken" o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 2, 11 at 14:36 Eandhl, that recipe sounds really good. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 14:44 This was in timely if you are lucky enough to find Seville Oranges which are only available in February. 2 lbs Seville Oranges (the ugliest oranges in the world) 6 cups water 1 lemon 7 1/2 cups sugar. Place oranges and lemon in a large pot cover with water and simmer ( do not boil) until soft, about 2 hours. Remove fruit, cool slightly and then cut in half. Scrape out seeds, pith and flesh . Place pith and seeds in a cheescloth bag. Return bag and flesh to the water. Slice the skins into desired thickness or process in a food processor. Add peel and sugar to the pot. Bring to a boil and boil about 30 minutes (maybe less maybe more depending on natural pectin) or until reaches gel stage. Remove form heat, skim foam , stir. Pour into sterilized jars and hot water bath 10 mins. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Feb 2, 11 at 16:09 Id be remiss if I didn't post this one because it's one of my all time favourite recipes! Thanks again for the umpteenth time Gina! Lemon Linguine With Scampi (Gina) 3/4 Lb linguine 3 Tbl unsalted butter 2 1/2 Tbl good olive oil 1 1/2 Tbl minced garlic (4 cloves) 1 Lb large shrimp (about 16 shrimp), peeled and deveined 1/2 teaspoon Kosher salt 1/4 Tsp freshly ground black pepper 1/3 Cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 Cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 Tsp hot red pepper flakes Cook pasta to al dente. Meanwhile, in a large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Note: I usually add some chicken broth to get more sauce. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Wed, Feb 2, 11 at 16:44 Oh gee Sharon! You reminded me of another recipe from years ago that I make without even consciously thinking about it. It is very good. Alexa ********************************************** Lemon Chicken from Rao’s two (2-1/2 to 3 lbs each) broiling chickens, halved Lemon Sauce (recipe follows) 1/4 cup chopped Italian parsley Preheat broiler for at least 15 minutes. Broil chicken halves, turning once, for about 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces). Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over the chicken, and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler, and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler, and evenly portion chicken onto 6 warm serving plates. Pour sauce into a heavy saucepan, and stir in the parsley. Place over high heat and boil for 1 minute. Pour an equal amount of sauce over chicken on each plate, and serve with lots of crusty bread to absorb the sauce. LEMON SAUCE 2 cups fresh lemon juice 1 cup olive oil 1 tbsp red wine vinegar 1-1/2 tsp minced or crushed garlic, or more according to your taste 1/2 tsp dried oregano salt and pepper to taste Place all ingredients into a large bowl, and whisk together until well blended. Cover and refrigerate until ready to use. Whisk or shake vigorously just before use. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by eandhl (My Page) on Wed, Feb 2, 11 at 18:43 Thanks wizardnm, it is really good and I have served it to company a few times. Everyone seems to like it. Can't take any credit I saw it on a cooking show. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Feb 2, 11 at 20:00 Alexa, I just made that for the first time, using some of the Meyer lemons from Arlene. It was really good. I don't have a broiler to speak of, I have one of those things under my oven what means you have to lie on your stomach on the floor to put anything under the "broiler". So, I browned the chicken in the oven, dumped the sauce over top and baked it until the chicken was done and the sauce reduced a bit. It turned out wonderfully. Teresa, I just made limoncello from some of those Meyer lemons too, I used Doucanoe's recipe and it was/is really good. OK, one of my new favorites Photobucket Shaker Lemon Pie From the episode: Two Perfect Pies You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice. Serves 8. Ingredients 1 double-crust pie dough 3 large lemons , sliced thin and seeded (see note) 1 3/4 cups sugar 1/8 teaspoon salt 1 tablespoon cornstarch 4 large eggs 1 tablespoon heavy cream Instructions 1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes. 2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves. 3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough. 4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.) We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier��"the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. This was one of the few Cook's Illustrated recipes that I've tried that I like and will use again, it was delicious, tart and bitter from the rind. Annie o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Feb 9, 11 at 17:38 Here are a couple of my favorite orange recipes. I need to make both again very soon! Spicy Orange Beef 2 tablespoons vegetable oil 1 pound round steak, cut into thin strips on the diagonal 1/4 cup orange peel, cut into slivers 1 clove garlic, minced 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1 cup beef broth 1/4 cup soy sauce 1/4 cup sherry 1/4 cup orange marmalade 1/2 teaspoon crushed red pepper flakes 1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've made this using sour cream when I didn't have any ricotta on hand. I like a rich dough... Orange Glazed Coffee Cake 1 pkg active dry yeast 1/2 cup warm milk 1/2 cup granulaqted sugar 1 TBS grated orange zest 1 Lg. egg, lightly beaten 1/4 cup warm water 1/2 cup fresh orange juice 1/2 cup ricotta cheese 1/2 tsp salt 3 1/2-4 cups all purpose flour GLAZE: 1 large egg, lightly beaten ICING: 1 cup confectioners' sugar; 1 1/2-2 TBS fresh orange juice In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings. Nancy o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by brightonborn (My Page) on Sun, Feb 13, 11 at 7:06 Looking for a good lemon square recipe please !!! o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 16:56 I've made this recipe with many different varieties of fish. The one under the citrus mixture in the photo is a striped bass. Sometimes I use olive oil instead of the butter. Photobucket o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Sun, Feb 13, 11 at 17:54 Here you go, brightonborn. Lemon Butter Bars Source: Land-O-Lakes Crust 1 c AP flour 1/2 c butter, softened 1/4 c sugar Filling 3/4 c sugar 2 eggs 3 T lemon juice 2 T AP flour 1 tsp grated lemon peel 1/4 tsp baking powder Powdered sugar Preheat oven to 350F. Combine all crust ingredients in a small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press into bottom of ungreased 8x8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned. Meanwhile combine all filling ingredients except powdered sugar in small bowl. Beat at low speed, scraping bowl often until well mixed. Pour filling over hot crust. Bake 18-20 minutes or until filling is set. Sprinkle with powdered sugar while still warm and again when cool. Cut into squares. Makes 16 bars. Linda o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Feb 13, 11 at 19:31 Oops, I forgot to add the recipe. CITRUS-BAKED FISH 1 orange, unpeeled, cut into very thin slices 1 lemon, unpeeled, cut into very thin slices 1 lime, unpeeled, cut into very thin slices 1 large onion, peeled and cut into very thin slices 1 tsp. salt 2 � 3 tsp. Old Bay seasoning 1 whole fish, gutted (head can be on or off as you prefer), about 5 lbs. 3 Tbs. butter or margarine Mix together fruits, onions, Old Bay and salt. Place fish on a rack in a baking dish and put 2/3 of the citrus mixture in the center cavity and 1/3 on top. Dot with butter. Bake at 350 degrees until fish is done. Discard stuffing before serving. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 14, 11 at 16:46 This is very quick and easy, and it's good. Orange Braised Chicken Thighs with Green Olives Gourmet : December 1995 Can be prepared in 45 minutes or less. Serves 2. 4 chicken thighs with skin 2 teaspoons olive oil 3 large garlic cloves, minced 1 medium onion, sliced thin 1/2 teaspoon ground cumin 1/2 cup fresh orange juice 1 tablespoon fresh lemon juice 1/3 cup small pitted green olives Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate. Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender. o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Feb 14, 11 at 17:57 Just finished up a batch of marmalade. A labour of love because I don't care for it much but himself loves it and after all it is Valentines Day.... o RE: Cookalong #39 ------- CITRUS clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Feb 15, 11 at 7:36 My new favorite sauce/marinade/dip/glaze for veggies, chicken, - Equal parts hoisin and orange juice, mixed

Posted by sally2 (My Page) on Thu, Apr 8, 10 at 9:44 I'm confused? I thought the pasta cookalong was next week, as the pasta party. I didn't do it this past weekend because I thought that's what we were doing. Well, that, and I've been very busy and was gone last weekend. So, the pasta party and pasta cookalong are/were two different things? Thats okay, as I could eat pasta every day...well, I could if I wanted to gain 300 pounds, lol. Bring on the cream cheese, because I'll buy it thinking I'll use it, then it will sit in the fridge for months before I toss it because it's old. It'll be good to get some recipes. Sally o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, Apr 8, 10 at 11:40 That settles it Sally, you're just going to have to make a dish this weekend that uses pasta AND cream cheese. Might I suggest noodle pudding, known as "kugel" around my house. I may have a recipe if you would like. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Apr 9, 10 at 9:31 That sounds like a great idea. You want to post it on the pasta party or cream cheese thread? Actually, I'm going out of town again this weekend, but I plan to take whatever I need with me to do the pasta party - I just won't be able to post about it till Monday night or Tuesday. Sally o Pesto Trappanese clip this post email this post what is this? see most clipped and recent clippings Posted by johnliu (My Page) on Fri, Apr 9, 10 at 11:02 Pesto Trappanese This is a dead-easy summer dish, as with many Italian recipes either find really good ingredients or don't make it. Ideal picnic food. Tomato â€" 2 cups, dice by hand, no need to peel or seed. Or, quarter a bunch of cherry tomatoes, which is labor-intensive but flavorful. Parmesan or Asagio or similar salty, hard cheese - 1/2 cup, grated. Chop coarsely by hand: Basil â€" 1-2 cup fresh leaves (or chiffonade which looks prettiest) Garlic â€" 2-3 cloves Almonds â€" ½ cup or more, toasted lightly Optional - a couple of shallots, a bit of fresh mint. Combine. Add to taste: Salt â€" Kosher ideally Pepper â€" fresh cracked Olive oil Lemon - squeeze juice Optional - a bit of red wine vinegar Serve on pasta, cooked in salted water, pasta should be cooled or chilled. I like spirals becuse they are cute and hold the pesto well. Do not use a food processor, the tomatoes tend to turn to juice, the rest becomes too fine, and when mixed up the whole thing looks disturbingly like stomach contents. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Fri, Apr 9, 10 at 14:20 This is absolutely the best tuna noodle casserole I have ever tasted. My husband couldn't stop eating it (little did he know he was eating artichoke hearts....) * Exported from MasterCook * Mediterranean Tuna Casserole Recipe By : Cooking Enthusiast Catalog Serving Size : 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces egg noodles -- cooked al dente 3 tablespoons butter 1/2 red pepper -- diced 1 clove garlic -- peeled and minced 4 ounces baby portobella mushrooms -- sliced 1 7 oz can artichoke hearts -- drained and chopped 2 tablespoons flour 1 cup milk 1 cup heavy cream 2 4 oz cans bonito del norte tuna -- drained 3/4 cup parmesan cheese -- shredded 3 scallions -- thinly sliced 1/2 cup crispy onions 1/4 cup Italian style panko breadcrumbs Melt butter in large saucepot over medium heat. Add red peppers and cook until soft, about 4 minutes. Add garlic and cook until fragrant. Add mushrooms and cook until soft, about 4-6 minutes. Stir in artichoke hearts and flour. Cook for 2 minutes. Stir in milk and heavy cream and cook until sauce thickens enough to coat the back of the spoon, about 12-15 minutes. Season with salt and pepper and remove from heat. In large bowl, combine the egg noodles, tuna, scallions, 1/2 cup parmesan cheese and sauce mixture. Grease a 10" round casserole, add noodle mixture and top with crispy onions, remaining 1/4 cup parmesan cheese and panko breadcrumbs. Bake in a 400* oven for 20 minutes or until bubbly and golden brown. - - - - - - - - - - - - - - - - - - NOTES : I probably used closer to 8 oz of baby portobellas and I used regular panko crumbs. I used the canned French's onion rings (Cooking Enthusiast sells their "crispy onions" but I've never bought them). The French's onion rings were starting to burn after 15 minutes so don't top with them until the last 8 to 10 minutes or leave them off. I do buy my tuna fish from Cooking Enthusiast -- it's packed in olive oil and wonderful but I am sure regular tuna fish packed in olive oil will work fine, too. o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:18 I made Lpinkmountain's recipe (sorry, don't know your real name) for Spaghetti al Tonno / Pasta with Tuna Sauce. It was delicious and I used the anchovies, lemon zest, and olives. The instructions did not say when to add in the anchovies, so I added them in with the onion as I have seen done on the food network. My husband and I both went back for seconds. Thanks for sharing such a great, quick recipe! o RE: Cookalong #24 ----------PASTA Recipe!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Fri, Apr 9, 10 at 18:28 Here is a recipe my niece shared with me that is very delicious. Orecchiette with Spicy Sausage and Broccoli Rabe Courtesy of Giada Delurentis. Ingredients: 3TBOlive Oil 1 pkg spicy sausage casings removed 2 bunches Broccoli Rabe (I use one) 3-5 cloves garlic minced pinch of dried red pepper flakes (or more if you can take it) 1/4 cup Parmesan cheese grated 1/2 tea fresh ground black pepper Directions: Bring a large pot of salted water to a boil. Boil Broccoli Rabe for one minute. Strain broccoli rabe reserving all cooking liquid. Cook orecchiette in the same water as the broccoli rabe until al dente. Drain reserving one cup of cooking liquid. Meanwhile cook sausage in large skillet with oil breaking into pieces. Cook until brown and juices form. Add garlic and red pepper, saute until fragrant. Add broccoli rabe toss to coat . Add pasta and enough reserved cooking liquid to keep moisten. Stir Parmesan salt to taste and fresh ground pepper to taste into mixture. Enjoy o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 9, 10 at 22:37 That's right Mamalou, Joyce says to add the anchovies after sauteeing the onions until transluscent. Sorry I left them out! I tried to like anchovies but I just can't do it, lol! My name is Laurie but I like to go by my screen name or Lpink for short, just for privacy's sake. If it was just the regular members on here that knew my name I wouldn't mind, but with the Internet, anything can come up in a search anywhere. Glad you like the pasta. I've been wanting to make it for the longest time, but I also want to make Sharon's pasta with peas and bacon, and a recipe I have for spinach fettucinni. And I still have orzo minestrone to eat up, one week later. So much pasta, so little time . . . o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by cookingrvc (My Page) on Fri, Apr 9, 10 at 23:22 Ok, had forgotten about this but I turns out that I was planning to make pasta tomorrow so I guess I'm in! I have some fresh portobello agnolotti which I plan to serve with a white truffle cream sauce (got the truffle cream, just need to make a sauce base) as a first course. Small serving - just enough. Second course will be a grilled flank steak with some sides - I'll see what looks good in the market. I like the boiled, smashed, then roasted red potatoes (Pioneer Women) that someone posted and might add a bit of onion. Sue o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sat, Apr 10, 10 at 10:41 Here's my contribution to the cookalong: Bowties with Sausage, Tomatoes, and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage 1/2 teaspoon crushed red pepper 1/2 cup diced onion 3 cloves garlic, minced 1 28-ounce can Italian diced tomatoes 1-1/2 cups whipping cream 1/2 teaspoon salt 3/4 pound bowtie pasta 3 tablespoons fresh minced basil Parmesan cheese 1/4 cup chopped fresh parsley Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes. In a separate pot of boiling water cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4. Source: An Appetite for Art, copyright 2001 Lori o RE: Cookalong #24 ----------PASTA!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 16:54 Thanks LPink! We enjoyed the leftovers today...they tasted even better than the first time!! Yum!