Give me your mint, your Thai basil, your cilantro...

petalique

8 years ago

And a beer.

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Comments (4)

rob333 (zone 7b)
8 years ago
That looks tasty. What else is on it besides the herbs?
petalique
Original Author
8 years ago
Rob333, it is tasty and very easy. I make this sort of Thai variation often, but pretty much play it by ear each time, depending on what I have in hand. In the spring and summer, the herbs are usually available. Experiment with what you relish. Usually I include the following ingredients.

-- foundation of pizza or flat bread. I make the f b from scratch. For pizza dough, I sometimes make slow rise/cold rise dough or use a grocery store pizza dough.

-- I have an aluminum pizza pan. I like to put a thin layer of oil, then a thin layer of fine cornmeal down.

-- I usually cook at the mid-bottom area of the oven with the convection fan ON. Temp varies. Maybe ~ 440 to 500 deg F.

Ingredients usually include ex large shrimp, fresh minced garlic, maybe some shrimpy garlicky oil, grated prole Parmesan, a bit of white buffalo like mozzarella (not much) and maybe a bit of some other cheese.

-- Vietnamese or Thai fish sauce -- not too much

I keep an eye on it while in the oven, but perhaps 6-8 minutes ( depends on the thickness of the foundation dough and how much "stuff" I put on it. You'll get a feel for it. I tend to not like any soggy dough, but I don't like a dried out crust either.i like a toasted bottom to the crust/cooked dough foundation.

I usually add some dried red pepper flakes to give it a bit of kick. Not too much. To taste.

When cooked, done, I remove from the hot oven, add the fresh green herbs (Thsi basil, cilantro, fresh spearmint (wash the spearmint to remove any grit or sand). Sometimes I tent it with aluminum foil or partially cover it w a large pan lid. Let it breath so that it doesn't get sogged from steam.

Sometimes, I return it to the warm oven (heat off).

We eat it hot or cold for brunch (narrow sliced sections). It is good at room temp as well.

I'm thinking that I will try baby arugula on the next one.

Use you imagination and whatever flavors you enjoy. Please send feedback and photos!

You can also squeeze a bit of fresh lime juice onto it (avoid the center). Jalapeño would be fun.

Enjoy
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Hi retainthedays, Welcome to Garden Web and The Seed Exchange. Please see the link below for instructions on getting your Member Page email link set up so that you can easily be reached. The second reply in the thread explains how to look for 'Seeds for Postage Offers' where members are offering up their excess seeds. Possibly you can find some herbs and goodies that way. chemocurl...aka Sue Here is a link that might be useful: addressing newbie and newer member issues
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Make a cocktail!! I'd boil water, dissolve some sugar, turn off the heat and throw the basil in, let it steep, strain, then add vodka or rum and freeze it in an ice cream maker. If you're not a drinker, maybe frozen lime-basil iced tea or sorbet instead. Some additional ideas: http://www.thekitchn.com/thekitchn/dessert/recipe-basil-or-mint-sorbet-010353 http://www.thathomesite.com/forums/load/cooking/msg0713115023484.html
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Our favorite use of basil (apart from pesto) is this Thai noodle dish, from Real Thai by Nancy McDermon. We eat this pretty much every week during the basil growing season. It works with any kind of basil, in my opinion. 3 c. wide rice noodles, soaked in boiling water for 10 min, then drained. 2 Tbs minced hot peppers 1 Tbs chopped garlic 1 Tbs sugar 1/4 tsp salt Ground black pepper to taste 3 Tbs fish sauce 1 tsp soy sauce 2-4 Tbs veg. oil 1/4 lb ground pork, beef, turkey, or chicken 3/4 c. chopped basil or mint small handful of cherry tomatoes, quartered Get everything ready before you begin. Combine your sugar, salt, pepper in one small bowl, and the fish sauce and soy in another. Put all the other ingredients next to the stove. Heat a large, deep skillet over med high heat, add oil. When hot, add garlic. Toss 30 sec. Add chiles and toss another 30 sec. Add the ground meat, breaking it up with your spatula. Cook till brown. Add the sugar mixture and toss to mix. Add the fish sauce mixture and stir fry until the sauce bubbles and thickens slightly (~1 min.). Turn the heat down a bit and add the rice noodles and turn to coat in the sauce, about 1 min. Add the basil, turning to wilt. Add the tomatoes, fold in, and remove from heat. Enjoy! I like to add a bit more fish sauce to my plate of noodles.
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Wish I had your mint problems!
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Comments (15)
I've had my mint plant for about a month or two. It thrived when I first had it, grew like crazy. It needed water very often, almost daily. We had some hot days for about a week. I'd water my mint in the morning before I went to work, but by the time I got home from work (I work 10 hour shifts), it would be limp, laying on the windowsill with all the leaves curled under. I had to put the pot in a bowl of water and let it water itself from the bottom; that was the only way I could get enough water into it and not have it looking like it was dead when I got home from work. After watering it like this for about a week, I noticed the roots were growing out of the bottom of the pot about 4 or 5 inches! The roots at the tips were black, which I believe was rot. I cut off the black roots and put in a bigger pot. Is it possible to have too big of a pot with mint? When I originally got the plant, the roots were growing out of the bottom of the small pot, so I repotted it and it was only about 2 weeks later the roots were growing out of the pot again, so I repotted it into a pot 3 times its' size. Was this wrong? I've heard mint is a deep rooter, so I wanted to give the plant plenty of room to grow. Problem is, now a lot of the leaves are turning yellow and withering. Was it wrong to sit the pot in a bowl of water and let it water itself? Could that be what made the roots rot and grow out of the pot? It seemed to be doing well when I had it in the bowl of water, but I wonder because then the roots rotted. Thanks for any help you can give me! Oh, it also seems to thrive in sunshine, but I've heard others say it needs shade. I'm guessing all plants are different? It only gets bright sunshine for a few hours a day, then medium to low light.
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sleevendog (5a NY 6aNYC NL CA)
8 years ago
A favorite of ours as well. Using what the garden brings. Snap peas and pea shoots. My arugula, second planting is up, DH likes anchovies and olives.

Have not made mozzarella yet this season. Fresh garden tomatoes are a few weeks away. Herb goat cheese stuffed zucchini flowers are going on mine this weekend. A bit of prosciutto. Hope my basil survived the storms.
l pinkmountain
8 years ago
last modified: 8 years ago
OMG that looks and sounds SO GOOD!

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Give me your mint, your Thai basil, your cilantro...

Comments (4)

rob333 (zone 7b)

petalique
Original Author

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sleevendog (5a NY 6aNYC NL CA)

l pinkmountain

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Give me your mint, your Thai basil, your cilantro...

Comments (4)

rob333 (zone 7b)

petaliqueOriginal Author

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sleevendog (5a NY 6aNYC NL CA)

l pinkmountain

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petalique
Original Author