I just made a caramel birthday cake the other day … now I recall this recipe for basil caramel as demonstrated by David Larkworthy of 5 Seasons Brewing Company. He demonstrated this last year at the Morningside Farmers Market. I could have infused that caramel frosting with basil. Yum. David’s recipe for basil caramel sauce would be great over ice cream.
In Wednesday’s New York Times, there’s a feature on summer cocktails. Not the complicated new cocktails that call for heirloom citrus juices and herbal-infused bitters combined with bacon-infused rye and porter, but simple drinks of 3 ingredients. I love this idea for a basil gimlet from Scott Beattie of Spoonbar in Healdsburg, California.
Now to that big bunch of cilantro. I admit, I had some cilantro left over from last week. So, I combined the leaves from both bunches, and made this delicious grilled bread. I actually cooked my bread on a griddle indoors since I wasn’t in the mood to go outside and fight off the mosquitoes last night. Turned out perfectly.
No tricky yeast, the dough goes together quickly and rolls out perfectly. The recipe is from Fine Cooking. Substitute basil for the cilantro if you wish, or combine basil and cilantro. It’s all good.
I was introduced to Swiss chard by Julia Child. I’ve forgotten now which cookbook, but she sautéed the stems in butter with shallots, then added the chopped leaves. A little more sautéing and then a cream sauce with Gruyere poured over the top and everything stuck in the oven to brown. At least that’s how I remember the recipe. The key points were to cook the stems first as they need longer to become tender, and of course everything’s better with butter, shallots and cheese. Right?
Here’s a simpler way to combine Swiss chard and cheese. The recipe idea comes from Moore Farm and Friends. A perfect side dish when you’re already cooking on the grill.
Here’s a salad dressing idea if you want a change from the usual olive oil and lemon juice vinaigrette. It’s adapted from Fine Cooking magazine.
Cut the sprouts off the stalk when you’re ready to cook, give them a quick rinse, and they’re ready to be prepared. Here’s a recipe that is absolutely fabulous – from chef Eric Ottensmeyer of Leon’s in Decatur. Everyone who’s tried it has loved it. It’s not pretty, but it is delicious. You can hand chop the sprouts, or use a food processor if you prefer. No apple in the pantry? It’s ok. Just leave it out.
Hands on: 40 minutes
Total time: 40 minutes
Serves: 4
Here’s an idea for your okra. It’s a recipe offered by Steven Satterfield of Miller Union last summer in a chef demo at the Peachtree Road Farmers Market. Like most of Satterfield’s recipes, it’s simple and it’s delicious.
Satterfield calls for the tomato to be peeled. You can use a paring knife to peel a tomato, or try his technique if you don’t mind boiling water to do the job: In a small pot or medium sized saucepan, bring some water to a boil. Place the tomato into the boiling water for approximately 60 seconds or until the skin bursts. Remove the tomato immediately and plunge into ice water. Peel the skin off then trim and dice into medium sized pieces.