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Article: Perfect summer match Fresh basil, vine-ripened tomatoes make a flavor bouquet; Basil instincts Crush a handful of purple basil and place in a clan jar with 12 to 14 ounces of champagne vinegar, advises Texas herb grower Ethan Milkes. Add a while garlic clove. Let it steep on the counter for a couple of days or up to a week for a stronger flavor. When it tastes good to you, strain it into another bottle. It will become a reddish color. Use it as a normal vinegar, in salad dressings with olive oil, as a marinade, or add a splash to cooking liquid for vegetables. Fresh basil is available year-round, but it can be expensive. If you'd like to try preserving it, cookbook author Giuliano Bugialli offers the following method: In a canning jar with a tight lid, place a layer of coarse or kosher salt. Add a layer of fresh basil leaves. Alternate layers of salt and leaves until the jar is full. Cover the top layer with a layer of salt. Refrigerate, tightly closed. The basil will lose some of its color, but not its flavor. Before using, wipe the leaves with paper towels, but do not wash them.
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- July 23, 1997
- Author:
CopyrightCopyright 1997 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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The long wait for that sublime summer pair, basil and tomatoes, is
over.
Fresh, fragrant basil and rich, ripe tomatoes complement each
other not just on the plate, but also in the garden.
It's a perfect marriage. They grow in the same temperatures, in
the same fields, and, if one is doing well, the other will, too.
It's no surprise, then, that the two share the spotlight in
everything from Pizza Margherita to Thai Red Curry.
Basil and tomatoes are available year-round, but summer ushers in
a season of abundance and variety, from tiny yellow pear tomatoes to
ruffly purple basil.
Ethan Milkes grows culinary herbs and edible flowers year-round in
the field and 111 greenhouses of Golden ...
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