Basil Lemonade
I have been making basil lemonade for years now, it's a sweet, almost grassy flavored lemonade that is by far, my favorite summer drink. I like this green lemonade so much that I grow three types of basil for the sole purpose of having the necessary ingredients on hand whenever I crave a cold glass. This drink melds the aromatic qualities of sweet basil, with notes of mint, cinnamon and anise with the lovely tart taste of fresh lemon juice.
Yield: Serves 4
Ingredients:
- 1/2 cup basil leaves, washed (lemon basil, purple basil, thai etc)
- 4 tablespoons sugar
- 1/2 cup fresh lemon juice
- 4 cups water (divided, see Step 1)
- 2 cups ice cubes
Garnish (optional)
- 1 lemon cut into pieces
- handful of basil leaves
Steps:
- Place the basil leaves, sugar and 1 cup of water in a blender or food processor and puree until smooth.
- Strain basil water into a pitcher using a fine mesh strainer to catch the solid basil particles so you have a clear liquid.
- To the pitcher with basil water add lemon juice, remaining 3 cups water and ice. Add additional lemon and basil leaves to the pitcher.
Note:
We recommend serving this within a few hours of making it as both the lemon and basil have volatile and fragile oils which become more muted, and less flavorful, as they sit.
Portobello Burgers With Green Olive Tapenade
Portobello Burgers With Green Olive Tapenade are funky and slightly off the beaten veggie burger path with a briny sauce that will send your taste buds into cartwheels of happiness. All modesty aside, we are were feeling pretty chuffed with ourselves when we first bit into these burgers, creamy mozarella melts into smokey portobellos with a full meaty texture. Green olive tapenade brings a mysterious licorice and sea salty flavor, respectfully sandwiched between rolls liberally smeared by basil mayonnaise. High-fives and groans of delight were followed by a respectful 5 minutes of silent appreciation (read: scarfing) of these Portobello Burgers With Green Olive Tapenade.
Basil Yogurt Panna Cotta with Blueberries
Panna Cottas are a custard made with cream and gelatin. Panna cottas are deceptively easy and one of our favorite dishes to make for guests throughout the year using different flavorings and variations. Basil Yogurt Panna Cotta with Blueberries is our summer version, one we have made a little tangy with the addition of Greek yogurt and lemon. We originally created this basil Panna cotta as a dessert to bring to a dinner at our friends' house who loves all things Italian and basil. We loved it and have been making it ever since!
If you are in the Pittsburgh area, come down to the Pittsburgh Public Market this Saturday (August 16) between 12-2 pm try a free sample of our Basil Yogurt Panna Cotta with Blueberries and say hi!
Grilled Romanesco Cauliflower With Cashews
Some things in nature just make your jaw drop. For me, Romanesco cauliflower does this every time. Maybe it is memories of my mathematician grandfather explaining the geometric beauty of the perfect fractal florets spiraling into a hundred mirrored pyramids. Maybe it is because Romanesco is quite frankly the weirdest looking vegetable I've ever seen. Or maybe it is that despite its unusual looks, Romanesco is also a great tasting vegetable: a firm textured, sweet and earthy cross between cauliflower and broccoli. If you are lucky enough to get a hold of one of these green fractal beauties, our Grilled Romanesco Cauliflower with Cashews is a salty smoky side that shows off every gorgeous floret. We keep the dish simple to highlight the star ingredient, while adding a little smokey char, gently tossed with lemon, sage, salt and pepper and accompanied with some seasonal vegetables and nuts. A unique and delicious side salad to match this stunning vegetable.
Tomato & Almond Pesto, Pesto Alla Trapanese
Tomato and Almond Pesto, pesto alla Trapanese, is from the Trapani province in Northwest Sicily. Almonds are native to Sicily, and so in this offbeat, rosy-hued pesto, almonds replace pine nuts and cherry tomatoes add color and tartness to the mix. We love this pesto for its mellow, complex and fruity flavor and have been making it for years, unfortunately, some ‘technical issues’ have gotten in the way of publishing it on the blog.
There was the time I forgot to attach the lid to the food processor and the pesto ended up streaking the ceiling. In my next attempt, I managed to actually make the pesto, but then took a whole bunch of yummy looking pictures without a card in the camera. Determined to make and photograph it my third attempt, I got mid-way through the recipe before realizing that I didn’t have parmesan, so I substituted a mysterious fridge cheese and created a monster of a dish with a vomitus appearance and nasty bitter flavor. At this point I gave up until, in an attempt to escape afternoon house projects this weekend, I volunteered to make lunch, and commenced my final attempt to make and photograph tomato and almond pesto for our blog. I had forgotten how good and easy it really is! Some take home reflections: secure lids on all kitchen devices; don’t bother photographing your food, just eat it; stick with parmesan cheese; and ditch plain-Jane basil pesto and make it’s funkier Sicilian cousin with almonds and tomatoes. As we move into fall, and warm pasta dishes begin to sound cozy, try whipping up another of our easy weeknight pasta recipes: Chorizo & Feta Pasta.
Meyer Lemon Posset
Lemon Posset is a near perfect dessert in my mind. It is rich, decadent, and creamy, while managing to taste light and fresh on the tongue. It has only three simple ingredients, that come together in a taste and texture that will make you smile. We discovered this unique old-fashioned British treat when searching for a custard-like dessert for a friend who is allergic to eggs. As often happens when we are confronted with a food restriction, we become fixated on that ingredient...in this case egg-centric dishes: ice creams, meringues, cakes, and custards. We wanted a dish with the silky creaminess usually only possibly with thickeners and eggs. Lemon Posset allows the egg-free and gluten-free among us an uncompromised dessert win, free of any substitutes or unpronounceable ingredients.
