By the name of the recipe, you'd think that basil was the only herb that goes into this soup. There are certainly quite a few strong flavors in this batch, notwithstanding the crab stock I used in lieu of chicken stock. At the moment it is simmering on the stove and looks quite normal. Hope it tastes okay. I'll just have to wait and see if anyone notices that crab stock was used or if anyone can tell. When I made butternut squash soup the other day with crab stock, I couldn't tell the difference. Original recipe ratio is from Ina Garten's The Barefoot Contessa Cookbook; what lies below is close to but not really. It reflects ingredients that I had on hand. This version is not vegetarian.
Ingredients
1 quart of crab stock (can substitute with chicken broth, vegetable broth)
1-2 cups of fresh basil leaves, whole
2 large beefsteak tomatoes, diced
6 medium roma tomatoes, diced
1 (14 oz) can of organic diced tomatoes
1/2 large yellow onion, thinly sliced
2 garlic cloves, minced
small fresh basil leaves, to garnish
1/4 tsp red pepper flakes ( don't know what this really is, so I used chili pepper flakes)
1/2 tsp dried thyme or 1 tsp fresh thyme
olive oil, for roasting the tomatoes
sea salt, to taste
freshly ground black pepper, to taste
1/4 c organic heavy cream, optional
pinch of baking soda and/or sugar to balance the acidity of the tomatoes (optional)
Directions
Preheat oven to 400 degrees F.
1. In a 9" x 13" glass baking dish, arrange tomatoes cut-side down in a single layer. Drizzle a fair amount (up to 1/4 cup) of good quality olive oil on top and sprinkle with kosher salt and freshly ground black pepper. Bake for 40 minutes. It's okay if the skins get charred, that's what it means to roast a vegetable.
2. While the tomatoes are roasting... In an 8-quart heavy-bottomed pot, add olive oil, butter, red pepper flakes, garlic and onions. Let the onions sweat for at least 10 minutes over medium heat. It's okay if the onions start to caramelize, that will add a nutty-sweet taste to the soup.
3. Add the tomatoes and stock and bring to a boil. Let simmer uncovered for 40 minutes.
4. If you want to see some texture in this soup, take out the basil leaves before taking an immersion blender to the soup; otherwise, it'll just be green bits of something in the soup. This can be served hot or cold; except if you are having dinner guests, I don't advise making this soup 1-2 hours before they arrive since the soup will not chill properly if serving it up cold.
Blend soup until smooth. The soup still tasted acidic after the tiny bit of sugar and baking soda that I added. I also added some heavy cream and blended that in before serving.
5. Serve the soup in bowls and garnish with fresh basil.
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Broiled Basil Chicken
This chicken entree was supposed to have more Thai flavor. The key ingredient of real Thai basil was the missing flavor essence from the marinade. I used boneless, skinless organic chicken thighs for this dish. I suppose you could use other cuts of poultry, and the cook times will be different. Better Homes and Gardens has an easy to use time table by cut for broiling.
As far as meal prep goes, this one is pretty simple if you have all the ingredients on hand. I used a large resealable container to marinade the chicken.
Ingredients
6 boneless, skinless chicken thighs
1/4 chopped fresh basil, preferably Thai basil
1 tbsp fresh ginger, peeled and minced
2 garlic cloves, minced
2 tsp (up to 1 tbsp) chili sauce (I used a basic sirracha sauce)
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp olive oil
1 tbsp brown sugar
Directions
0. Combine all ingredients together in a resealable container and marinade for at least an hour, several hours, or overnight.
1. Place chicken on a broiling pan, or a lightly greased baking pan if you don't have a broiling pan.
2. If you need to move oven racks so that the meat is about five inches from the flame (if using a gas oven), you should do so now before turning the broiler on.
3. Let the oven heat up. Most modern ovens will tell you when the temperature is right. I have never measured the ambient oven heat when using the broiler, so the only test for doneness is by using a meat thermometer and checking the thickest part of the meat. Internal temp for thighs should be 180 degrees F, for breasts it is 170 degrees F, and for patties it is 165 degrees F. Keep in mind that the chicken will continue to cook after you remove it from the oven.
4. Broil chicken thighs for 20 minutes total, 10 minutes each side. Remove from heat and serve with hot steamed rice.
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| broiled basil chicken, hot from the oven |
As far as meal prep goes, this one is pretty simple if you have all the ingredients on hand. I used a large resealable container to marinade the chicken.
Ingredients
6 boneless, skinless chicken thighs
1/4 chopped fresh basil, preferably Thai basil
1 tbsp fresh ginger, peeled and minced
2 garlic cloves, minced
2 tsp (up to 1 tbsp) chili sauce (I used a basic sirracha sauce)
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp olive oil
1 tbsp brown sugar
Directions
0. Combine all ingredients together in a resealable container and marinade for at least an hour, several hours, or overnight.
1. Place chicken on a broiling pan, or a lightly greased baking pan if you don't have a broiling pan.
2. If you need to move oven racks so that the meat is about five inches from the flame (if using a gas oven), you should do so now before turning the broiler on.
3. Let the oven heat up. Most modern ovens will tell you when the temperature is right. I have never measured the ambient oven heat when using the broiler, so the only test for doneness is by using a meat thermometer and checking the thickest part of the meat. Internal temp for thighs should be 180 degrees F, for breasts it is 170 degrees F, and for patties it is 165 degrees F. Keep in mind that the chicken will continue to cook after you remove it from the oven.
4. Broil chicken thighs for 20 minutes total, 10 minutes each side. Remove from heat and serve with hot steamed rice.
Dungeness Crab Cheesecake
This is a savory cheesecake and will be served up with some crackers as an appetizer. It is the same baking process as a dessert cheesecake, except this one is made without a water bath. Frankly, I think the only reason to bake it is so that the eggs get cooked; otherwise, everything else that went into the recipe can be eaten as is. This recipe ratio, minus the onions, is adaapted from the 1999 issue of Taste of Home. I baked this one in a 9" springform pan, like the one used for cakes. For the crab part of the recipe, I steamed a dungeness crab the previous night and reserved the meat.
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| Dungeness Crab Cheesecake. Looks a little boring. Tastes like it desperately needs a contrasting flavor or roasted red peppers added to it. |
On the seafood seasoning, you could just use Old Bay seasoning; though in lieu of that, this is what goes into it: celery seed (adds a savory depth to meat rubs), black pepper (spicy), bay leaves (savory), cardamom pods (sweet & spicy), mustard seeds (savory), whole cloves (sweet & spicy), sweet paprika (mild & sweet, mostly for color) and ground mace (sweet).
[edit] This came out tasting terribly bland, like it was just cream cheese mixed with crab. To bring out the flavor more, perhaps next time add in a cup of shredded smoked gouda or fry some red/green/yellow/orange small diced bell peppers into it for color contrasts.
[edit] This came out tasting terribly bland, like it was just cream cheese mixed with crab. To bring out the flavor more, perhaps next time add in a cup of shredded smoked gouda or fry some red/green/yellow/orange small diced bell peppers into it for color contrasts.
Ingredients
16 oz cream cheese, softened
3 oz sour cream
1 c crushed butter crackers + 1/4 c melted unsalted butter
1 c cooked dungeness crab meat, flaked
3 eggs lightly beaten
1 tsp lemon juice
1/4 tsp seafood seasoning (I used ground mace, smoked paprika, pinch of ground cloves)
dash of chili sauce (like a sirracha or Tabasco sauce)
freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
1. In a small bowl, combine lemon juice, seafood seasoning, and chili sauce. Set aside.
2. In the bowl of a stand mixer, combine cream cheese and sour cream. Beat together until smooth. Add in lightly beaten eggs, lemon juice, seafood seasoning, chili sauce and some freshly ground black pepper. Blend until smooth-ish.
3. Take 25-30 round butter crackers (like Ritz or Trader Joe's) and crush them with your hands, in a food prep, or in a sealable plastic bag with a bottle or rubber mallet. You could also substitute panko crumbs in this step, I suppose. Mix the cracker crumbs with melted butter and gently press into the bottom of a buttered springform cake pan.
4. Bake cracker crust for 10 minutes, remove from oven and turn oven heat down to 325 degrees F.
5. Pour cream cheese mixture into the prepared cake pan and use a spatula to spread the filling evenly. Bake for 35 minutes, until center has set.
6. Remove from oven and let cool for 30 minutes. Use a butter knife to loosen the cheesecake from the edge of the pan. Cover with plastic wrap and let refrigerate for an hour or more before serving.
Serve with freshly made bread or crackers.
Clams with Black Bean Sauce (and Fresh Basil)
I've seen this dish served up both ways, with fresh basil and without. It tastes pretty good either way when clams are in season. In this region, Manilla clams are both farm grown and local to the Puget Sound. These clams come from the Hama Hama river delta. Wash the clams in cold water and scrub the shells with a stiff brush before using. This helps to release any dirt in and on the clams.
Ingredients
2-3 tbsp olive oil
2 large garlic cloves, chopped
1 tbsp fresh ginger, peeled and thinly sliced
1 large whole scallion, chopped
1 tbsp fermented black beans, coarsely chopped
1 tbsp light soy sauce
2 tbsp dry sherry (or Shaoxing rice cooking wine)
1/4 c fresh basil, sliced into 1/4" thin strips
1/2 tsp granulated sugar
1/2 c water
1 tbsp cornstarch dissolved in water.
Directions
1. In a small prep bowl, combine garlic, ginger and scallions. In a separate prep bowl, have lightly chopped fermented black beans. In a third prep bowl, combine soy sauce, sherry, and sugar. In the fourth prep bowl, combine cornstarch with enough water to dissolve the powder. Set aside until ready to cook.
2. Heat a wok or large heavy skillet (with a lid) over high heat until hot; add the oil and swirl to coat the bottom of the pan. Toss in the garlic, ginger, scallions and black beans; stir rapidly so the garlic does not burn. Add the clams and stir for about a minute. Sprinkle in soy sauce sherry, and sugar mixture; then pour in the water. Cover and let the clams cook for five minutes, until all the clams have opened.
3. Uncover the wok and pour in the cornstarch water. Stir the sauce around and the sauce will thicken. Last, add in the fresh basil and give it a stir. Scoop the clams and the sauce into a serving dish.
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| Clams with Black Bean Sauce and Fresh Basil |
Ingredients
2-3 tbsp olive oil
2 large garlic cloves, chopped
1 tbsp fresh ginger, peeled and thinly sliced
1 large whole scallion, chopped
1 tbsp fermented black beans, coarsely chopped
1 tbsp light soy sauce
2 tbsp dry sherry (or Shaoxing rice cooking wine)
1/4 c fresh basil, sliced into 1/4" thin strips
1/2 tsp granulated sugar
1/2 c water
1 tbsp cornstarch dissolved in water.
Directions
1. In a small prep bowl, combine garlic, ginger and scallions. In a separate prep bowl, have lightly chopped fermented black beans. In a third prep bowl, combine soy sauce, sherry, and sugar. In the fourth prep bowl, combine cornstarch with enough water to dissolve the powder. Set aside until ready to cook.
2. Heat a wok or large heavy skillet (with a lid) over high heat until hot; add the oil and swirl to coat the bottom of the pan. Toss in the garlic, ginger, scallions and black beans; stir rapidly so the garlic does not burn. Add the clams and stir for about a minute. Sprinkle in soy sauce sherry, and sugar mixture; then pour in the water. Cover and let the clams cook for five minutes, until all the clams have opened.
3. Uncover the wok and pour in the cornstarch water. Stir the sauce around and the sauce will thicken. Last, add in the fresh basil and give it a stir. Scoop the clams and the sauce into a serving dish.
(Mock) Rosemary Sourdough Bread
Is it possible to circumvent the slow feeding cycle of a sourdough starter? This recipe method attempts a possibility by substituting some of the water in the dough with plain yogurt to give it a sour taste. Don't know if it'll actually work. So far, the dough hasn't risen nor doubled in bulk in the usual amount of time allotted to the first rise.
To make a true sourdough bread with a sourdough starter today, I could either buy a premade starter or make one from scratch several days in advance. While milled, unbleached flour is still inexpensive (< $5 for 10#), it seems like a waste to toss half the starter after the first day. Each time the starter is fed, half is thrown out. I suppose you could also just start other starters and that would require more math and patience than I have time for this particular experiment.
I am baking this using a Dutch oven pot in an oven. This baking method seems to work well with getting a moist inside with a hard, crispy crust (without having to spray the bread with water during is baking cycle). The ingredient ratio comes from a few sources. This is my third attempt at a Dutch oven-baked bread; the first two simply did not taste salty enough. I have added a sprinkling of additional kosher salt to the part of the recipe where you roll the dough in flour before baking. In the previous loaf of rosemary bread, I couldn't taste the rosemary, so this one has a full 1/4 cup of fresh whole and chopped rosemary.
Ingredients
1 tbsp active dry yeast + 1/2 c warm water
2-4 c all-purpose unbleached flour, separated
1 tbsp vital wheat gluten flour (Bob's Red Mill)
1 tbsp raw honey
2 tsp kosher salt
1/4 c fresh rosemary leaves, mostly whole and partially chopped
2 c plain whole milk yogurt
Directions
1. Prep the yeast. Add yeast to 1/2 c warm water (110 degrees F) and let bloom for 10 minutes before adding to the flour.
2. Prep the dough. Combine 2 c flour, salt, honey, and yeast-water in a bowl and mix until well combined. Knead using a stand mixer for 8-10 minutes, or by hand, until the dough becomes smooth and elastic; incorporate up to two more cups of flour so that the dough is less runny.
3. Place dough into a lightly oiled bowl. Turn the dough once so that all the sides of the dough become oiled. Cover with a plate or plastic wrap. Let rise for 1.5-2 hours, until doubled in bulk.
4. Sprinkle some flour and some kosher salt onto a large plate. Empty the dough out onto the plate and gently roll around until the dough is lightly covered with flour.
Preheat oven to 425 degrees F. Let Dutch oven pot warm up as the oven heat up.
5. Remove pot from oven and place dough inside. Using a sharp knife or edge of a spatula, make decorative marks across the dough. Replace lid on Dutch oven and bake for 30 minutes covered. Then remove lid and bake for an additional 12 minutes.
6. Remove from oven and let cool on a wire rack before slicing.
To make a true sourdough bread with a sourdough starter today, I could either buy a premade starter or make one from scratch several days in advance. While milled, unbleached flour is still inexpensive (< $5 for 10#), it seems like a waste to toss half the starter after the first day. Each time the starter is fed, half is thrown out. I suppose you could also just start other starters and that would require more math and patience than I have time for this particular experiment.
I am baking this using a Dutch oven pot in an oven. This baking method seems to work well with getting a moist inside with a hard, crispy crust (without having to spray the bread with water during is baking cycle). The ingredient ratio comes from a few sources. This is my third attempt at a Dutch oven-baked bread; the first two simply did not taste salty enough. I have added a sprinkling of additional kosher salt to the part of the recipe where you roll the dough in flour before baking. In the previous loaf of rosemary bread, I couldn't taste the rosemary, so this one has a full 1/4 cup of fresh whole and chopped rosemary.
Ingredients
1 tbsp active dry yeast + 1/2 c warm water
2-4 c all-purpose unbleached flour, separated
1 tbsp vital wheat gluten flour (Bob's Red Mill)
1 tbsp raw honey
2 tsp kosher salt
1/4 c fresh rosemary leaves, mostly whole and partially chopped
2 c plain whole milk yogurt
Directions
1. Prep the yeast. Add yeast to 1/2 c warm water (110 degrees F) and let bloom for 10 minutes before adding to the flour.
2. Prep the dough. Combine 2 c flour, salt, honey, and yeast-water in a bowl and mix until well combined. Knead using a stand mixer for 8-10 minutes, or by hand, until the dough becomes smooth and elastic; incorporate up to two more cups of flour so that the dough is less runny.
3. Place dough into a lightly oiled bowl. Turn the dough once so that all the sides of the dough become oiled. Cover with a plate or plastic wrap. Let rise for 1.5-2 hours, until doubled in bulk.
4. Sprinkle some flour and some kosher salt onto a large plate. Empty the dough out onto the plate and gently roll around until the dough is lightly covered with flour.
Preheat oven to 425 degrees F. Let Dutch oven pot warm up as the oven heat up.
5. Remove pot from oven and place dough inside. Using a sharp knife or edge of a spatula, make decorative marks across the dough. Replace lid on Dutch oven and bake for 30 minutes covered. Then remove lid and bake for an additional 12 minutes.
6. Remove from oven and let cool on a wire rack before slicing.
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