How to properly store fragile herbs, like basil, cilantro, and parsley, has for most home cooks been a quandary and mystery. Here is a simple technique you can use for storing those precious herbs. I realize some people might say, if they go bad then I’ll buy fresh. Well, that may be true, but as a cook you have to figure out ways to keep cost down and maximize your bottom line. With a herb like basil, just cut off the stem just above the root level (re-snipping helps water absorption) and place into a quart container or something like it, glass is fine — then cover the whole thing with a clear plastic bag, or a zip-lock bag. Keep basil on the counter and never refrigerate. On the other hand, cilantro and parsley, can be kept inside the refrigerator, using the above method described. Simple efficient and it works. Harvest fresh herbs and change out the water occasionally and that’s it. I keep my basil right next to my hooch and sourdough starter. Enjoy!
When it’s hot out and you’re not feeling like going out for lunch and spending on a lame uninspired lunch, sometimes you have to take matters into your own hands and use what you got. Here is my product. It’s amazing what you can do with a little ingenuity and inspiration. Fragrant lamb rice with basil and a crispy fried egg. Delicious!
Like most people I enjoy a great pizza, without a lot of the fuss, and waiting that goes into a great pizza at your favorite pizza shop. Well, I’ve figured out a great way to bring some of that amazing pizza experience without ever leaving your home or ordering take out. It’s simple and quick and you can make these at home alone or with the kids. It will blow you away once you taste one of these easy to make pitzas. It’s my take on a margherita pizza, using a simple and delicious mediterranean pita bread. Follow my simple recipe and instructions and in no time you will be indulging in these delicious pitzas with a delicious Sauvignon Blanc or an ice cold beer. This is my take on what I like to call, “An un-margherita pitza! ”
1 bag of pita bread
1/2 lb of goat cheese or farmers cheese
1/2 lb fresh parmesan cheese
1 pint of confit grape or cherry tomatoes
fresh basil leaves (plenty)
Maldons sea salt
Take one pita bread and with the confit oil previously used to poach (confit) the tomatoes in, dip your pastry brush into it and brush the top of the pita bread to coat the top generously. Break up the goat or farmers cheese and liberally spread it over the pita bread. Add the confit tomatoes to the top. Don’t worry about the amount, use as many as you’d like. Using a grater, grate some fresh Parmesan or Pecorino Romano cheese over the pizza. Be liberal and coat it well. Tear off some fresh basil leaves and place on top of the pizza. With the pastry brush, dip it into the confit oil once again, and drizzle some of the oil over the pizza. Liberally sprinkle the Maldon sea salt, or kosher salt over the pizza. Place the pizza carefully onto a preheated baking sheet and place into a preheated 450 degree oven and bake for 8-10 minutes till the cheese has melted and the bottom of the pita pizza is golden brown.
Preheat the sheet tray in a preheated oven for at least 10 minutes before placing the pizza into the oven. Enjoy! 🙂
Pasta Al Limone is an amazingly simple and delicious pasta dish that you can whip up and prepare in no time flat. Provided of course, you have all of the necessary ingredients in your pantry. It’s the perfect dish when you haven’t a clue what to make for lunch or dinner, or when unexpected guest arrive. (That’s always fun…for me anyway). You have to try this one. Thanks Marili for this idea!