 |
|
 |
 Click here for an index
to all questions, answers, and reports
on New Orleans cooking, recipes, and restaurants. Click here to ask a question or give a report. |
|
Preserving
Basil
In the last two days, two people have asked me this on the radio. It's a question I get every year at this time. I grow basil in my garden, and it's starting to look a little raggedy. I want to know how I can pick the best leaves off and freeze them or otherwise preserve them. Especially before the cold weather comes. Tom sez: Tragic situation. There is no good answer. Basil does not freeze well. At least, when you attempt to use it you'll find that its aroma and texture have been seriously compromised, so much so that it will disappoint you greatly. The same is true (perhaps even more so) for drying the leaves. About the only thing that works is to make a big batch of pesto sauce. Use fresh chopped garlic, butter, olive oil, and the basil. Do not add the pine nuts that are part of most pesto recipes. Put it in an airtight container and freeze it. It will be little harmed by the procedure, and the pesto will continue to provide a goodly supply of fresh basil flavor. Otherwise, fresh basil is one of those things that we must enjoy while it's growing, and long for when it isn't. That makes the first basil of the season taste even better, anyway. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
|
 Try The Five-Star Daily Edition! Every weekday, I write even more articles, reviews, and recipes for the New Orleans Menu Daily Five-Star Edition. It's constantly updated on the web. And an e-mail version of the day's new articles goes out to subscribers at midday, five days a week. Subscribers also have access to all past articles, including hundreds of recipes (all tested in our own kitchen) and restaurant reviews, indexed for easy use. And no advertising. Upgrade to the Five-Star Edition! You'll find the price agreeable, because it's yours to decide. Any number of dollars you think it's worth. (If you give too much, I'll extend the subscription.) And if you decide later it's not for you, I'll give you a refund. Click here for more information and a sample. |
 "Best
Cookbook Of
The Year!"
--New Orleans Magazine  Here are my favorite recipes--the ones I cook all the time at home for family and friends--all with a distinctly New Orleans flavor. All the classics, plus plenty of originals. All tested thoroughly in my own kitchen. Clear instructions and the stories behind the dishes--as entertaining to read as to cook from! Get An Autographed, Personalized Copy. . . A Tasteful Gift! I would be pleased to personalize and autograph a copy of New Orleans Food for you or a friend. Click here to order a signed first edition. |