JUST A whiff of leafy bas:

is enough to send the many

members of the herb's loyal following into aromatic

ecstasy.

Especially weil known for its
romance with tomatoes -- not on-
ly do they taste wonderful
together, they help ward off pests
if they are planted together in the
garden — basil is at its best in the
warm days of summer when it can
be grown right outside your kitch-
en window.

Basil, which comes in a number
of varieties, from the most com-
monly known Sweet Basil to exct-
ic purple strains such as Dark
Opal, requires warmth in the
garden if itis to survive.

North Shore News garden col-
umnisct Geoff Tubiasson says our
wet spring has been a fittle too

By Peggy Trendeil-Whittaker

News Reporter

hang upside down in a dry place
for a dried herb you can use Jater
for seasoning in soups and other
dishes.

Or, strip basil leaves from their
stems and branches and make
them into a pasie by blending two
cups of leaves with ‘4 cup of olive
Gil ina food processor.

Packed into jars, it will keep in
the refrigerator for several weeks
or in the freezer for a year, pro-
viding the base for a fresh peste
all year round.

4& Packed into jars, it will keep in the

refrigerator for several weeks or in the
Sreezer for a year, providing the base
Jor a fresh pesto all year round. 99

cool for the herb, which should
not be set out until the daytime
temperature is consistently over
60°F.

It should be planted in
reasonably weil-drained soil
(preferably enriched with compost
or other organic marerial) in an
area that receives at least six hours
of sun each day, and left to dry
out between waterings.

For bushy plants, pinch off the
topmost leaves from the main
stem. just above the suckers grow-
ing ia che leaf axils to encourage
the suckers to grow into side
shoots.

Flower buds should also be pin-
ched off as early as possible to
stimulate furiher growth and
maintain the plant's full flavor.

Much touted as a main ingre-
dient in the flavorful, garlic-laden
tralian pesto sauce, basil has many
culinary uses.

Leafy branches can be cui off
your garden plant and kept in a
glass of water — not, however, in
the refrigerator, which would turn
the leaves black.

Yo preserve your basil harvest
for future use, you have two op-
tions.

The first is drying. Simply bun-
dle stems of basil together and

Fresh basil can be enjoyed in a
simple tomato salad with olive
oil, garlic and mustard dicssing,
or included in recipes such as the
one below from The Herb Com-
panion.

Basil Butter
Makes 2/3 cup

A zesty and unusual combina-
von of flavors, this butrer is ex-
cellent over steamed vegetables or
grilled meats or fish,

Vee. fresh basil leaves

2 shallots, peeled

8 tbsp. butter, softened at room
cemperature

1 sp. dijon mustard

2 Isp. grated lemon rind

Toss the basil into a small
saucepan of briskly boiling water
and blanch for 10 seconds. Drain
the leaves, pat dry aid mince.

Chop the shallcts and add them
to the butter in a sinali bowl.
Blend in the basil, mustard and
femon rind.

Cover the bowl wich plastic
wrap apd ailow the mixture [0
staid at room temperature for one
hour to allow the flavors to meld.

Keep the biter chilled in the
refrigerator or form it into a long
roll ta he frozen and sliced as
needed.

NEWS photo Miks Wakefiele

Much touted as a main ingredient in the flavorful, garlic-laden [taltian pesto sauce, basil has many

culinary uses.

‘The ma

incguisitive
Cook

SUE

GARDINER WILSON

WITH EPS reputation for
tenderizing, marinating was
once a pleasure relegated to
barbecue season.

But wiat began centuries ago as
a means OF preserving ueal he.
become a trendy Was oF imparting
special, often exatig flavars ty
toed. Marinated Tuuds aie now
cooked as often tna wok as thes
are over an outdoor 2.7L,

Fish can even be “cooked”

Vt

tearinade alone -- no hear. In the
South America dish, ‘eesviche,”’
j :

tee eaagitutes
fst ds Avat docs

ty af Lime
a fibres
in cooking.
Scallops stay tender and sue-
culent, their sublenes tightighted
by the zip of fresh ime and ferbs,

ic of marimades

Traditomadls marinades use oil,
acid. herbs and spices. GHD helps
the marinade cag to the food
and keeps meisture from
suporinyg,

Acidiy ingredicnts such as wing
lemon, bine, or orange quiere. beer,
sagurr apd coved buitermdlk are
believed to tenderize bs softening
SOANCCEVG tissue, ad imajat cane
Gibutor to fouvbnmess lint,

Noid athe: dieters bactersal
grawth, allowing mariuated mest
to keep a hide longer than usual.

Sugar ds etten inghaded ta sort-
en ncidig Yhavors. But ct alse reacts.
With lteal protein af hieh
tumperatures ot. create oa rich
brown, crusty trish.

Gi rale oor coca cola in
marinades? There popular since

the siraple sugars of carbonated
beverages are icss prone to burn:
ing.

The greater the surface area of
the food being marinated, the
tore thorouebty and qickiv the
marinade can doit rob. Se cubed
hebabs fer die barbeque and di

agonal sieeo. fer the wok make

rend kat

Beware chat pletelag farge
suis oP oinear se the marinade can
penetrate breaks the muscle fibres,
allos Meal pulees TO Cscape.
This can cause the meat to dry
uhickty when cooked.

Steak and roasts need
mhadinading ap least 12 Gs lb fours
and smaller op three to six
hours. EP marinating solely for
flavor, less time is required.

Marinating too long can dam
the texture of the food aid over-
power delicate Mavors.

The amount of actual tenderiz-
ing that tikes phtee who varies
with the of of meat und the aead-
ity of the marinade.

Unzooked anarinades cait be
mised simply ino ao plastic bag.
Close dghtly and shake to blend.
Dray the aie from the bag ta the
matlndde completely surrounds
the food.

Keep refrigerated while
narinating, but bring to room
tomperarure just before cooking.

Some murinades are cooked ia
concentrate Flavers, for rakarsé
game and beef dishes. These
marinades should be cooled cuim-
pigtely betore adding the meat.

2,

Wednesday, June 12, 1991 - North Shore News - 53 ‘