Advertisement
HomeCollectionsFresh Basil
IN THE NEWS

Fresh Basil

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
By Joyce Gemperlein and Joyce Gemperlein,Knight-Ridder News Service | August 16, 1995
Prayers of apology are offered in India when certain types of basil are cut. It is sacred because legend has it that the god Vishnu came to earth in the form of this sweet, spicy and fragrant distant relative of mint.Krishna and Rama tulasi, two types of basil, are worshiped in every Krishna, Vishnu and Rama temple and in many homes in India, writes Yamuna Devi in "The Art of Indian Vegetarian Cooking" (Dutton, $29.95).In Haiti, fresh basil plants are offered to Erzulie, the voodoo goddess of love, says Judith Benn Hurley, author of "The Good Herb."
ARTICLES BY DATE
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | August 28, 2013
"So, it looks like Farmer Emma is offering some extra tomatoes this week at the CSA," I said to my husband. "Can you grab a few while you are picking up our share at Moon Valley?" I kind of wish I had read Emma Williams' email to our CSA group a little more closely. In addition to our quart of tomatoes (and loads of vegetables), she was offering everyone another five pounds of tomatoes. I didn't realize how many that was until they were sitting in a colander on the kitchen countertop.
Advertisement
FEATURES
By Pat Dailey and Pat Dailey,Chicago Tribune | October 11, 1992
CHICAGO -- Pull the cork top from a bottle of Consorzio Basil Oil, and the heady perfume of a garden's worth of fresh basil wafts from the bottle.Spill out a little drop of the precious oil and admire the glistening green-gold color. Then taste it -- on a crusty slice of Italian bread, a big, juicy tomato or in a bowl of pasta. The intense, herbaceous flavor of this new product captures the essence of summer.The oil, by Michael Chiarello, chef of Tra Vigne restaurant in California's Napa Valley, is an infusion of fresh basil in California olive oil. The potently flavored oil is generously imbued with the aroma of a just-picked bunch of the traditional Italian herb.
NEWS
August 31, 2012
Summer is almost over, which means summer produce will also soon be gone. But there are still a few weeks left to get our fill of zucchini, tomatoes, peppers and other summer staples. The latest healthy recipe, cherry tomato salad with basil buttermilk dressing, allows us to take advantage of some of that produce. It comes from The Food Network Healthy Recipes.   Ingredients 6 cups red and yellow cherry tomatoes, halved if large Kosher salt and freshly ground pepper 2/3 cup buttermilk 1/4 cup sour cream 3 tablespoons thinly sliced fresh basil leaves 1 shallot, minced 2 cloves garlic, minced Directions Put the cherry tomatoes in a large serving bowl.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | September 25, 1991
Pasta and tomato sauce goes uptown in this delicious recipe. Crab meat, fresh vegetables and herbs combine for a knock-out dish that's low in calories and fat.Pasta with Crabmeat and Tomatoes1 teaspoon olive oil2 tablespoons white onion, chopped1 teaspoon garlic, minced3 ripe tomatoes, peeled, seeded and chopped2 tablespoons tomato paste1/2 cup white wine1 cup chicken stock or broth1 tablespoon fresh parsley, finely chopped1 tablespoon fresh basil, finely...
FEATURES
By Charlyne Varkonyi | December 19, 1990
Broiled fish is one of the easiest and most healthful ways to get dinner on the table in a hurry during the hectic work week. But soon broiled fish gets more yawns than cheers. It's virtuous, but boring.The next time the broiled fish urge hits, try it with this adaptation of an herb coulis that was inspired by a recipe from Michel Blanchet, the chef de cuisine at L'Ermitage restaurant in Los Angeles. Mr. Blanchet, who demonstrated several recipes to food editors and writers on a cruise to the Caribbean a couple of years ago, was a purist in his version.
NEWS
August 31, 2012
Summer is almost over, which means summer produce will also soon be gone. But there are still a few weeks left to get our fill of zucchini, tomatoes, peppers and other summer staples. The latest healthy recipe, cherry tomato salad with basil buttermilk dressing, allows us to take advantage of some of that produce. It comes from The Food Network Healthy Recipes.   Ingredients 6 cups red and yellow cherry tomatoes, halved if large Kosher salt and freshly ground pepper 2/3 cup buttermilk 1/4 cup sour cream 3 tablespoons thinly sliced fresh basil leaves 1 shallot, minced 2 cloves garlic, minced Directions Put the cherry tomatoes in a large serving bowl.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | May 22, 1991
Grilled garden pizzas start with a foolproof oat crust piled high with sweet bell peppers, onions, mushrooms, fresh basil and two cheeses. Two-step grilling ensures a crisp crust and vegetables. This recipe is from Quarker Oats.Grilled Garden Pizzas2/3 cup warm water (110 to 115 degrees)1 package active dry yeast1 tablespoon olive oil2 teaspoons sugar1 1/3 cups all-purpose flour3/4 cup quick or old fashioned oats, uncooked1/4 cup gated romano cheese1/2 cup green bell pepper, thinly sliced1/2 cup red onion, thinly sliced1/4 cup chopped fresh basil or 4 teaspoons dried2 cloves garlic, mined2 cups plum tomatoes, thinly sliced1 1/2 cups shredded part-skim mozzarella cheeseCombine first four ingredients; let stand ten minutes or until foamy.
NEWS
By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | August 2, 2006
Even the Three Stooges never were as simpatico as bacon, lettuce and tomato, which is why the BLT has to be the simplest and most sublime sandwich ever invented. Some days, though, you want to gild the lily just a little bit, and this recipe for upscale BLTs moves the sandwich from a simple lunch to a more adventurous summer dinner. While any old bacon will do, try to use an artisan-style bacon, such as applewood-smoked bacon. Replace rubbery out-of-season red tomatoes with locally grown heirloom yellow and toss out the iceberg lettuce for a more exotic green arugula, perhaps.
FEATURES
By Charlyne Varkonyi | October 10, 1990
The following Fastlane Feast recipe printed in last week's A La Carte section contained a typographical error. Here is the corrected version.***Ravioli with% zucchini-walnut sauceMakes 4 servings.9 ounces fresh meat-filled ravioli from the dairy case1 tablespoon salt1 tablespoon margarine1 tablespoon extra virgin olive oil3 green onions4 ounces shiitake mushrooms2 small zucchini, about 6 inches long by 1-inch diameter1/4 cup fresh basil leaves1 cup whole walnuts, about 4 ounces3/4 cup grated Parmesan cheese1 cup half and halfsalt and white pepper, to tastebasil, for garnish4 teaspoons walnut pieces, for garnishFill a large pot with water and allow to come to a boil.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 9, 2007
Twice in the past month, I've come across recipes for a "tomato crumble." A friend sent me one, and I discovered the other in a French cookbook. In both versions, diced tomatoes were seasoned with fresh herbs, covered with a combination of parmesan cheese and bits of butter, then baked. I found the idea of a tomato crumble so enticing that my mouth watered at the thought. I halved and seeded the juicy red orbs, then cut them into chunks and spread them in a baking dish. Next they were drizzled with olive oil and tossed with chopped basil and rosemary.
NEWS
By BILL DALEY and BILL DALEY,CHICAGO TRIBUNE | August 2, 2006
Even the Three Stooges never were as simpatico as bacon, lettuce and tomato, which is why the BLT has to be the simplest and most sublime sandwich ever invented. Some days, though, you want to gild the lily just a little bit, and this recipe for upscale BLTs moves the sandwich from a simple lunch to a more adventurous summer dinner. While any old bacon will do, try to use an artisan-style bacon, such as applewood-smoked bacon. Replace rubbery out-of-season red tomatoes with locally grown heirloom yellow and toss out the iceberg lettuce for a more exotic green arugula, perhaps.
NEWS
By KATE SHATZKIN and KATE SHATZKIN,SUN REPORTER | June 7, 2006
When fresh tomatoes are abundant this summer - and we have consumed all we can in salads, on sandwiches, grilled and in salsas before their beauty fades - we will long to make tomato sauce. But there's a problem: For a classic lusty red pasta sauce, chefs actually tend to prefer canned tomatoes, says Richard Stuthmann, chief of instruction at Baltimore International College. Fresh tomatoes "aren't consistent," says Stuthmann, "and they aren't the red color we expect." So take a middle ground and combine the bounty of the farmers' market and the garden with tomato paste to make a quick marinara.
ENTERTAINMENT
By Sloane Brown and Sloane Brown,SPECIAL TO THE SUN | January 30, 2003
A little of Little Italy -- that's what restaurateur David Cangialosi hopes he's bringing to downtown Baltimore. He opened Cangialosi's this week, next door to David & Dad's, the lunchtime eatery and carryout he has owned with his father since 1993. "I wanted Cangialosi's to be a really comfortable, warm, inviting place, and I want people in the neighborhood to come all the time," Cangialosi says. That's why he says he decided against the formality of tablecloths, instead opting for uncovered contemporary wood tables, set on the building's original hardwood floors.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | May 5, 2002
For someone with a resume that includes work in the kitchens of the now-closed Pavilion at the Walters, the Polo Grill, Linwood's Due and Rothwells, chef Mark Hofmann's newest venture is something of a surprise. People who have followed Hofmann's career know that his specialty is casual food with a decidedly upscale accent. But when he opened his own restaurant, he settled on a neighborly place where he probably sells more hamburgers than grilled tuna nicoise. Henry's Bistro (named after Hofmann's son)
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | March 3, 2002
If I have to eat in a chain restaurant, let it be like Fuzio. This is the bright new eatery in the Arundel Mills Mall. It's pleasant, adult, reasonably sophisticated and nothing on the regular menu costs more than $10. A chic little bar sits to one side where customers can get specialty martinis in glasses with zigzag stems and eat without the kids. There's also a jazzy, comfortable dining room decorated in primary colors and bold art, with an exhibition kitchen in back. Children are welcome here, but this probably isn't going to be their first choice of eating places in the mall.
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | December 25, 1996
Brunch is an ideal format for connecting with the family or entertaining during the party-dense holiday season.To make the early hours of the day less stressful, it helps to plan a simple menu that includes at least one recipe that can be made ahead of time.Few people understand the dynamics of brunch better than those who operate bed-and-breakfasts. A recent contest sponsored by Jones Dairy Farm and open to members of the American Bed & Breakfast Association gathered more than 400 entries.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | May 24, 1998
Even though Memorial Day falls during what the calendar designates as spring, for most of us, myself included, this holiday represents the beginning of summer. This celebration coincides with the return of longer days and warmer weather, when dining can move outdoors once again.I love this time of the year, when my kitchen can be moved outside and I can cook meats, chicken and fish as well as vegetables on the grill. I also look forward to the season's bounty of produce and make all manner of salads and rely on plump, ripe berries and juicy fruit for dessert.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | May 24, 1998
Even though Memorial Day falls during what the calendar designates as spring, for most of us, myself included, this holiday represents the beginning of summer. This celebration coincides with the return of longer days and warmer weather, when dining can move outdoors once again.I love this time of the year, when my kitchen can be moved outside and I can cook meats, chicken and fish as well as vegetables on the grill. I also look forward to the season's bounty of produce and make all manner of salads and rely on plump, ripe berries and juicy fruit for dessert.
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | December 25, 1996
Brunch is an ideal format for connecting with the family or entertaining during the party-dense holiday season.To make the early hours of the day less stressful, it helps to plan a simple menu that includes at least one recipe that can be made ahead of time.Few people understand the dynamics of brunch better than those who operate bed-and-breakfasts. A recent contest sponsored by Jones Dairy Farm and open to members of the American Bed & Breakfast Association gathered more than 400 entries.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.