Basil, basil how do I love thee?

[Polyperchon]

@pulykamell

If you want to have some more fun with basil mixed with other herbs, and try something completely different, you should try googling chicken chakhokhbili. There’s one recipe here. I usually use equal parts basil, mint, coriander, and summer savory or dill when making this for myself. It’s a very interesting and lovely combination of herbs, and not a flavor profile I recall encountering in any other cuisine. Of course, you’ll need other herbs in addition to the basil, but perhaps your windowsill has some room?

Excellent link! I already have mint and coriander, and I’ve been meaning to get dill. This will be an tasty reason to get off my butt and do it.

One question - is a ‘broiler/fryer chicken’ just a small raw chicken? It’s not a pre-cooked one that has been er… broiled or fried is it? I don’t think I’ve heard that term before.

Another quick basil & chicken recipe is to flatten some chicken breasts, and roll them up with mozzarella and whole basil leaves inside. Roast for half an hour-ish @ 180 C covered with a drizzle of olive oil and some sundried tomatoes (and some of the oil if they were in a jar). No effort and tastes yum, plus you can beat out your frustrations on the chicken.

[pulykamell]

@Polyperchon

Excellent link! I already have mint and coriander, and I’ve been meaning to get dill. This will be an tasty reason to get off my butt and do it.

One question - is a ‘broiler/fryer chicken’ just a small raw chicken? It’s not a pre-cooked one that has been er… broiled or fried is it? I don’t think I’ve heard that term before.

Broiler/fryer is a young chicken, slaughtered at 13 weeks, weighs around 3-4 pounds. The exact type of chicken doesn’t really matter that much with that recipe. Also, if you have mint and coriander already, the recipe works fine with just those two herbs plus basil.

[Chefguy]

@pulykamell

I wanted to second Chefguy’s suggestion. I also think that when it comes to pasta sauces using fresh basil, simple is often better. You can even skip out on the pancetta and it’s still delicious. One point, though, is if you can’t get tasty ripe tomatoes (and this time of the year, I can’t), use a high-quality canned tomato (Muir Glen is one good brand; San Marzano is another). I always use canned tomatoes unless I can get tomatoes from my garden or find some good ones at a farmer’s market. Most of the tomatoes they sell at supermarkets only have the vaguest resemblance in taste to a real tomato.

Sing it, bruddah. I also should have mentioned that simmering longer than an hour is a bad idea. Tomatoes don’t always lend themselves to extended cooking and can develop a bitter flavor. Bon appetit.

[Oslo_Ostragoth]

@Polyperchon

Oh my stars and garters Chefguy! That looks delish.

Who are these people using dried basil? What heresy have they been brainwashed by? IS THERE NO OG?

Some of us live where fresh stuff is not available in the local grocery store. We may be heretics, but we really can’t help it.

But -

I grabbed a peat-potted baby sweet basil plant at a store today, and stuck it in the ground so that I may also enjoy fresh basil-y goodness.

All hail fresh basil! (I thoroughly hope that I will be rewarded.)

[Chefguy]

@Oslo Ostragoth

Some of us live where fresh stuff is not available in the local grocery store. We may be heretics, but we really can’t help it.

But -

I grabbed a peat-potted baby sweet basil plant at a store today, and stuck it in the ground so that I may also enjoy fresh basil-y goodness.

All hail fresh basil! (I thoroughly hope that I will be rewarded.)

Basil is a pretty tough plant and a prolific producer. Make sure you lop off the tops before they flower, if it gets that far.

[Brynda]

I had a simple, but delicious sandwich for breakfast this AM: Toasted whole grain bread, mayo, whole basil leaves plucked from my plant outside the door, and tomatoes. Topped it with a sprinkle of salt and fresh-ground pepper.

[Renee]

@pulykamell

My favorite use of basil is in the Thai dish gai pad krapow (Thai Holy Basil Chicken). Technically, it should be made with Thai Holy Basil, but I use sweet basil when Holy basil is not available and it’s fine, although the taste is slightly different.

1 lb ground chicken (or pork, turkey, etc.)
2-3 shallots, finely minced (or 1/2 of a red onion)
4-6 garlic cloves, finely minced
Minced Thai chiles or serranos (as many as you can handle)
1/4 cup fish sauce (nam pla)
1 cup basil leaves
freshly ground black pepper

Fry shallots, garlic, and chiles in about two tablespoons of oil for about a minute over high heat(this works best in a wok). Throw in ground chicken. Brown. When chicken looks cooked through, add fish sauce and basil leaves. Cook until basil wilts down, add a little black pepper, and serve over jasmine rice. You can also serve this with a fried egg on top. Some people mix a little mint into the sweet basil as a rough substitute for Holy basil. You can also put in two tablespoons of palm sugar (or a little bit less regular sugar) in with the fish sauce.

Thank you for posting this! I just made it tonight and it was amazing, despite my various substitutions (chili sauce for thai chillies-added with the fish sauce, regular onion for the shallots, shrimp for the chicken). Also, it went together in about 10 minutes. Everyone should try this, really.

[levdrakon]

I’m planting some ‘Lime’ basil this year in addition to regular sweet basil.

Anyone ever tried it?

[Wile_E]

I was looking for some seeds and planning my future garden and I saw the Basil Minette and Pistou and I think I will be getting some of these both for container growing and eventually using for landscaping. Has anyone else grown these varieties?