Sweet basil is perhaps the most popular herb in the world, thanks to its great aroma and flavour. We associate it with Italian cooking, but it originated in India, Pakistan and Thailand. Most of us are familiar with its resinous, clove-like flavour and fragrance, and many Canadians grow their own, year-round.
• Don't refrigerate: Place the cut stems in water and keep on a windowsill or near light. Sprigs will remain fresh a week or more.
• Don't dry: Basil doesn't retain its flavour when dried. Most of us buy dried basil from time to time, but we are not getting the full flavour and aroma.
• Layer and freeze: Place the fresh basil between sheets of waxed paper and
freeze. The leaves will darken, but the aroma and flavour are retained.
• Try ice cube freezing: Fill ice cube trays with chopped basil, cover with water and freeze. These cubes are an ideal addition to soups and stews.
 Basic Pesto
• 1/4 cup (60 ml) fresh basil leaves
• 2 cloves garlic, crushed
• pinch of salt
• 1/2 cup (125 ml) pine kernels
• 3/4 cup (175 ml) parmesan cheese
• 1/2 cup (125 ml) olive oil
Blend basil leaves in a blender. Add garlic and olive oil and process for a few seconds. Gradually add pine kernels, parmesan cheese. Consistency should be thick and creamy. Quantity is sufficient for one pound, cooked,
drained pasta. |
 It takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single
pound of saffron. That's why it's the world's most expensive spice!
Its most common function is to colour rice yellow, as in Indian pilaus and risotto Milanese. It combines well with fish and seafood and is a key ingredient in Spanish paella, bouillabaisse and, in England, in Cornish saffron buns, where it is paired with dried fruit in a yeast cake. |
Saffron Rice
• 1 1/4 cups (310 ml) converted rice
• 1/2 cup (125 ml) yellow raisins
• 1/3 cup (75 ml) slivered almonds
• 1 tsp (5 ml) ground coriander seeds
• 1 tsp (5 ml) ground cumin
• 1/3 cup (75 ml) olive oil
• 1/2 tsp (2.5 ml) saffron threads, slightly crushed
Prepare rice, fluff and let cool. Soak raisins in hot water for 10 minutes and drain. Sauté almonds and spices in the oil over low heat for 2 minutes. Add raisins and saffron and toss together. Add the cooked rice and toss to colour each grain so it is coated with spices. Sprinkle with salt and pepper to taste.
 Saffron is more expensive, ounce for ounce, than gold
|
