Text 27385, 90 rader
Skriven 2015-05-24 02:40:14 av Janis Kracht (1:261/38.0)
  Kommentar till text 27377 av MICHAEL LOO (1:123/140)
Ärende: frozen basil 709
========================
Hi Michael,

>>> Basil is very hardy. You should be all right unless it was frozen solid.
>> He's dead Jim.. mostly... reported today by Ron.  Dang.. I have new
>> babies ready to replace it -after- tonight when we get another cold
>> blast <grin>

Well today I checked it personally, and geez, it was more than dead :) It was
"disolved".. gone...

> I hope you remembered not to throw away the frozen basil
> but to harvest it and use it like any other basil (just
> don't thaw it before use, or it gets slimy).

Those leaves couldn't be saved.. they were more than crisped. I tasted one to
see if it was worth saving and it was just bad. No flavor. Better to start over
if you really want the flavor you were planning on. I do freeze basil when as
SOON as I buy it and parsely as well, but this is different. If I was awake
when it froze, I've read that one can spray the "frozen" leaves with water to
keep the plant alive, but you know that didn't work out <grin>

> Last night here in Williamsport it got down into the 30s
> and people were fearing for the welfare of their plants.

Yep.. more coming tonight, but I figured I have new plants so I'm not going to
cover anything.  Poor tomatoes though.

> Basil sherbet with raspberries and cream of apricot
> categories: German, fancy, dessert
> yield: 1 batch

Interesting :)

===Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze===

Cook time: 5 minutes
Total time: 15 minutes

Yields: 4 STACKS

Ingredients

    4 large nectarines or peaches, sliced into rounds
    12 large basil leaves
    12 ounces fresh mozzarella, sliced into 8 thick round slices
    1 cup panko bread crumbs
    1/4 cup flour
    1/3 cup parmesan cheese, grated
    2 eggs, beaten
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/4 teaspoon cayenne
    Balsamic Glaze
    1/2 cup balsamic vinegar
    1 teaspoon brown sugar (optional)
Instructions

Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil.
Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by
about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or
glass to pour, and set aside to cool and thicken.

In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne,
mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each
slice of fresh mozzarella and coat it in the beaten egg, then dredge it through
the bread crumb mix, pressing on both sides to adhere. Repeat with the
remaining slices.

Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both
sides of the nectarines for 1 to minutes until just warmed, but still somewhat
firm. Alternately you can also grill the nectarines directly on the grill. Keep
the nectarines warm.

Add the remaining olive oil to the skillet and when hot, fry coated mozzarella,
turning carefully once or twice, until golden and cheese starts to melt but
still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble, place one nectarine to a plate, top with 1 slice of fried
mozzarella and then a basil leaf. Repeat the layer one more time and finish
with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the
balsamic glaze.
http://www.halfbakedharvest.com/fried-mozzarella-basil-and-nectarine-stacks-wit
h-balsamic-glaze/
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)