Basil In Winter

The nights are starting to get too cold to leave the herbs outside and I don't want to lose any of them. Herbs can sometimes be difficult to keep fresh once picked. You can dry them which will intensify the flavor. Plus by drying and removing all the moisture the herbs will last for a good length of time. I will sometimes layer the herbs between sheets of wax paper, place in a container and freeze. The shelf life is not quite as long as the drying method but the flavor is a little closer to fresh. One of my favorite ways of keeping that intense basil flavor and aroma for several months is by turning the basil into a pesto. I love reaching for that jar of pesto during the winter months it gives every meal a hint of summer.

Basil Pesto

2 Cups of Basil leaves, stalks removed and torn into pieces

1/2 tsp salt

1/2 tsp ground pepper

3-4 cloves garlic

1/4 Cup of pine nuts or walnuts

3 tablespoons Parmesan

3 tablespoons Pecorino Romano

1 1/4 cup olive oil

Put everything in a food processor and then slowly drizzle in the oil. You do not want this completely smooth. Serve on bread, flavor your meats or seafood or just toss some into your favorite pasta dish.

image WebECoist

Simply Better

The asparagus has been looking so perfect in the stores these days in both the green and the white. The stalks have been long and thin instead of thick and woody as they had been in the past. I do love asparagus as do most of my family and friends so when I see some so perfectly displayed it is a must purchase for our eating pleasure.
Even though asparagus holds its own in any fancy preparation, it really is at its best in its simplest form.

Fresh Asparagus

2 lb. asparagus
Salted water
1/4 c. butter, melted
Sprinkle of salt
Sprinkle of pepper
Squeeze of fresh lemon or orange, optional (but a really delicious addition)!

Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.

Photo/savila/flickr