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Epicurean Kentuckian: For the love of basil
Some herbs, fruits and vegetables have devotees who prefer them frozen, especially when they are used in recipes. Frozen basil can actually be as good - and better in terms of preparation time - than fresh. Barbara Armitage gives a simple technique that even some seasoned home chef's will likely find novel.
Click on headline for complete recipe with Barbara Armitage photo(s)
By Barbara Armitage, Tucker's Station Farms
and Saturday Farmers Market on the Square Coordinator
After last week's frost we are all desperately clinging to the last remnants of summer flavor.
We have all become accustomed to an abundant supply of fresh herbs available at the Farmer's Market on the Square with basil being my personal favorite. The intense flavor and aroma of fresh basil is incomparable to the flavor of its dried version.
Fret not my fellow foodies, there is a way to preserve that fresh summer taste of basil. Simply freeze it.
Choose only fresh basil leaves. Rinse the leaves carefully in clean cool water and shake gently to remove as much water as possible. Lay the leaves out on clean kitchen towels to dry. Once the leaves are dry loosely pack them in plastic bags and freeze at least 24 hours.In Italy basil is considered the herb of love and no wonder when you consider the delicious dishes that Italian cooks are famous for. After all, Italian women will tell you that the way to a man's heart is through his stomach.
The Farmer's Market on the Square is open every Tuesday from 4:30pm-7pmCT and every Saturday from 8am-1pmCT until the end of October, at the Adair Annex Parking Lot, 424 Public Square, Columbia, KY. BARBARA. PS - Today's, Saturday's 11 Oct 2014 Farmers Market will feature longer hours.
This story was posted on 2014-10-11 04:31:53
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