"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-09-2007, 11:27 AM   #1
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 417
Basil & Italian Parsley

I have an abundance of basil and parsley in my garden. Outside of pesto any ideas of what to do with it??

__________________
Barbara
Barbara is offline   Reply With Quote
Old 07-09-2007, 11:43 AM   #2
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
That will work great in pretty much any Italian dish.
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 07-09-2007, 12:00 PM   #3
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Barb, mine's doing very well also. I rough chop about a cup of each,place in serving bowl, add about 1 to 1 1/2 cups olive oil. Cube some fiore di latte or plain mozz, and add to bowl. Cook pasta, drain, add to bowl and toss. S&P to taste. It cools to room temp, and the cheeze melts, and it tastes great!!!!
__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 07-09-2007, 12:05 PM   #4
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Pesto, pesto, pesto - lol!!! Also toss both into green salads, tuck them into grilled chicken & fish, top burgers with them, toss them in with fresh tomato pasta sauces. . . . Lord, I do love my summer's bounty of Italian flat-leaf parsley & my basils!!
BreezyCooking is offline   Reply With Quote
Old 07-09-2007, 12:06 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,487
Pizza, flat bread. Bobby Flay made this flat bread with bean spread and basil. looked very yummy.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-09-2007, 12:56 PM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Chimichurri is my favorite thing to make with parsley.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-09-2007, 02:50 PM   #7
Cook
 
KitchenSally's Avatar
 
Join Date: Jul 2007
Posts: 79
I seem to be tossing in flat leaf parsley into everything these days.

My all time fave for basil is to make boccochini salads. Fresh mozzarella, (size of tennis balls then sliced into rounds or mini ones that are in brine), best tomatoes I can find and lots of fresh basil. Drizzle with some good olive oil, a couple of drops of balsamic and some kosher or sea salt. Mmmmm!
KitchenSally is offline   Reply With Quote
Old 07-09-2007, 03:12 PM   #8
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Make a bolognese sauce. Basil and flat leaf parsley go great in it.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 07-11-2007, 07:08 AM   #9
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I too am growing basil this summer. It doesn't do well in Las Vegas at all but here in the Michigan climate, with plenty of rain, it flourishes. I have tons of thick, bushy stalks and it's beauuuuutiful! I discovered that you can successfully freeze pesto, so that's what I do. I fill several half-cup zip loc containers, perfect for one or two meals for me and I can have pesto for months. You can use pesto by itself with pasta, or in spaghetti sauce, soups, and as a topping for baked potatoes, mixed into rice for a great taste or mix it with soft butter, roll into balls and freeze for any use. Pesto does wonders for tomato, vegetable or any Italian soup. BTW, I always add fresh Italian parsley to basil when making pesto and I discovered that walnuts make better pesto than pine nuts.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 07-11-2007, 07:52 AM   #10
Master Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 5,229
Quote:
Originally Posted by DramaQueen
I too am growing basil this summer. It doesn't do well in Las Vegas at all but here in the Michigan climate, with plenty of rain, it flourishes. I have tons of thick, bushy stalks and it's beauuuuutiful! I discovered that you can successfully freeze pesto, so that's what I do. I fill several half-cup zip loc containers, perfect for one or two meals for me and I can have pesto for months. You can use pesto by itself with pasta, or in spaghetti sauce, soups, and as a topping for baked potatoes, mixed into rice for a great taste or mix it with soft butter, roll into balls and freeze for any use. Pesto does wonders for tomato, vegetable or any Italian soup. BTW, I always add fresh Italian parsley to basil when making pesto and I discovered that walnuts make better pesto than pine nuts.
I agree 100% on everything!
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 07-11-2007, 08:58 AM   #11
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Anyone tasted the basil from Finale Ligure? If so, how does it compare to the stuff available here in the states?
justplainbill is offline   Reply With Quote
Old 07-11-2007, 09:52 AM   #12
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks for the tip on freezing the pesto...I too have tons of the stuff.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 07-11-2007, 10:10 AM   #13
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by Barbara
I have an abundance of basil and parsley in my garden. Outside of pesto any ideas of what to do with it??
Hi Barbara. Outside of pesto, I use herbs to enhance almost any dish - pasta, salad, soup, stew, roasting a chicken, beef, sprinkle your herbs on tomatoes or any veggie, drizzle with evoo, s&p and roast your veggies. You can add your herbs to a multitude of sauces - homemade tomato sauce is just one idea. Seafood - shrimp scampi or any fish dish. Potato dishes - mashed, baked or fried. Homemade bread/pizza crusts/buns/foccacia --the possibilities are endless. In some recipes I prefer the sweet taste of basil, in some recipes I use italian flat leaf parsley. The latter can sometimes be a little strong/bitter. Experiment, and use your herbs sparingly, as not to overpower your dish - taste as you go.

Herbs added to fruit, i.e watermelon feta salad or strawberry spinach salad, enhance the flavorsof thr fruit. Another suggestion - compound butter.
*amy* is offline   Reply With Quote
Old 07-11-2007, 04:12 PM   #14
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
This year my basil popped up and died. I have no idea what killed it, but I bought some seeds and platned them in a pot. They are coming up like crazy, so who knows what will come of it. Since I moved to IL, I wind up with more herbs than I can use, so we will see what happens (one year we got desperate and I called local restaurants and gave them herbs, mostly basil). Right now I have cut tarragon and cilantro down the the ground, and would have cut the mint to the ground if it wasn't for the fact that I have a guest visiting in a few days who loves mint juleps (I already tore out the peppermint, and am saving the spearment for the julepss and southeast asian foods).
Claire is offline   Reply With Quote
Old 07-11-2007, 04:34 PM   #15
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Be careful with your tarragon Claire - it can be a lot less forgiving of being sheared to the ground than most other herbs.
BreezyCooking is offline   Reply With Quote
Old 07-11-2007, 04:51 PM   #16
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
claire: You're about to find out that you should NEVER plant mint in the ground. It is a spreader and you'll be picking mint in your neighbors' yard before long. This stuff is very invasive and cutting it to the ground will only make it grow more. Tearing out the peppermint won't help. It will pop up in another location as well as the original location. Too bad your basil isn't that invasive. If you have to plant mint, plant it in a pot so it stays contained. I grew chocolate, pineapple, spearmint and orange mint. I loved it in teas.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 07-12-2007, 02:44 AM   #17
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Believe me, I know about mint. It is in its own separate garden, and I still tear tons of it out several times per summer. It has to jump 4 feet to get into my herb garden on one side, or my vegetable garden on the other, but it can and will if I allow it. Next summer I may spray it to kill it and then container it. My big mistake was to plant the peppermint.

We live in cheese land, and one fun thing to do is make a salad of cheese curds, cherry or grape tomatoes (it will be another few weeks before we have good tomatoes), olive oil, and lots of basil. This was my sister's idea and it is a great take on the old Italian favorite.
Claire is offline   Reply With Quote
Old 07-12-2007, 06:24 AM   #18
Assistant Cook
 
Join Date: Feb 2007
Location: Germany
Posts: 22
Try sliced tomatoes, mozzarella, and basil - it is delicious.
__________________
See my favorite Salmon Recipes!
weloveseafood is offline   Reply With Quote
Old 07-12-2007, 07:45 AM   #19
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Claire - I apologize for taking this off-topic here, but I've seen "cheese curds" for sale in some cheese catalogs & thought they sounded intriguing.

How would you describe them?
BreezyCooking is offline   Reply With Quote
Old 07-16-2007, 10:16 AM   #20
Senior Cook
 
Join Date: Dec 2006
Location: Southern California
Posts: 417
thanks everybody for your great ideas. I have frozen some basil - washed, blanched and put in a food processor with a little olive oil. Put in ice cube trays then popped them out after they were frozen into a plastic bag.

Otherwise, I'm putting parsley and basil in everything! The tomtoes are just coming in, some are better than others. This is fun for sure!! Oh and the lizards are busy in my garden too.

btw, I learned about mint the hard way a few years ago.
__________________
Barbara
Barbara is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 08:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.