Basil stuff :-)

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Brianno's Deli in nearby Eagan makes what they call Basil Vinaigrette.
Pesto-like but with vinegar, it's thickish and terrific when you
dunkahunka their Italian bread in it. They also charge something like
$5 for half pint container of it.

I'm not inclined to make my own pizza (we get half-bakeds from Brianno's
and finish them at home) but I was mighty inclined to have a go at this
stuff, and I did.

Particulars are a little vague:

Garlic
Basil
Parmesan
Olive oil
Red wine vinegar
Sea salt

I sliced two large cloves of peeled garlic into my blender container.
Then I added basil leaves to fill the container about half full --
lightly (very lightly) packed (2 cups?). Then I added some coarsely
grated parmesan cheese (maybe 1/3 cup?).

I turned the motor on and then added some vinegar so it had a chance of
mixing. Added some olive oil. Turned off the motor and shook the
mixture to get some of the blended stuff mixed into the leaves. Turned
it back on and added more oil and vinegar, then a little sprinkle of
salt.

Dayam! There's not much left of the hoagy bun from Brianno's now. :-)
All of that produced less than a cup of stuff. It keeps for a while in
the fridge and I'm pretty sure my kids will snarf it up this weekend --
especially Chris. And Rob. :-) Gotta get more bread. And gonna water
the basil with a vengeance. '-)

Two cloves of garlic is plenty for this amount.

A good way to use it is to include it in a sub sandwich. I don't
especially think I want it on a green salad nor in a mac salad. YMMV.
Enjoy.
--
-Barb, Mother Superior, HOSSSPoJ

Dear Barb,
I love you.
This ought to freeze nicely? I'll try and get back. I'd like rice wine
vinegar, too.
I do have a nice crop of 2 kinds of basil (now). I've been experimenting
with yield, type, season, etc. The krinkly leaf was pretty strong, and did
well here. I've got some smooth "lettuce" leaf type. We'll see how it does
in the 102F heat this week.
I really liked Giada De~~'s (from food tv) tip about making "pizza blanco"
with refrigerated canned pizza dough. Nice for summer and if yer not handy
with pizza dough. Just roll out, poke with fingers, sprinkle with salt and
stuff and bake (or grill). Don't roll too thin. Your sauce would be nice
here.
Reminds me of when my good friend had made fresh whole wheat pita's one
day when I showed up with my pesto and farmer feta. We went out to the
garden and picked fresh baby tomatoes, dill & basil. And proceeded to feast.
Your sauce would be fab here too. My gosh, better than ... you know ...
shopping.😉
Edrena, wiping up the drool

hahabogus said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

Or red pepper flakes?

In article <[email hidden]>,

hahabogus said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

No. Nor walnuts.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin said:

Brianno's Deli in nearby Eagan makes what they call Basil Vinaigrette.
Pesto-like but with vinegar, it's thickish and terrific when you
dunkahunka their Italian bread in it. They also charge something like
$5 for half pint container of it.

Wow, it sounds wonderful. We are still in the Swedish boonies, headed
for Stockholm tomorrow, I think.

We've been eating salad out of our hostess's garden and can't believe
how things have grown after 10 days of clouds and rain. She planted
two kinds of lettuce, onions, potatoes, b##ts, chard, peas, parsley,
and lots of dill and chives.
We've had lots of fish, some tenderloins, and interesting things from
the market like cheeses, small sugar-sweet nectarines from Italy,
grapes, and passionfruit. OMG they are yummy. I made a delicious
lemon-butter-dill sauce for the salmon and flounder using a base of
Knorr fish bouillion which I'd never seen before. She left some cream
fraiche in the fridge which we have enjoyed tremendously. I just wish
all the berries in the yard were ripe: read and white raspberries, red
and black currants, and gooseberries. What a feast we had here last
August.

Your sauce sounds like it would be a wonderful white pizza topping as
well as a dipping sauce for Italian or French bread. Maybe even good
on hot pasta!

When you travel with an engineer you see things like ancient copper
mines and iron smelters that haven't operated in over 100 years.

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

She ain't makin' pesto, she's making basil stuff. Pay attention, Alan!

TammyM

"TammyM" <[email hidden]> wrote in news:f6bfva$cg1$1
@skeeter.ucdavis.edu:

Quoted message said:

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in

news:barbschaller-

Quoted message said:

Quoted message said:

[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

She ain't makin' pesto, she's making basil stuff. Pay attention, Alan!

TammyM

well maybe if not pine nuts then beets?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

I'm not inclined to make my own pizza (we get half-bakeds from Brianno's
and finish them at home) but I was mighty inclined to have a go at this
stuff, and I did.

Boy does this sound good! Thanks!

nancy

Melba's Jammin said:

In article <[email hidden]>,

hahabogus said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

No. Nor walnuts.

I don't add nuts either and don't miss them.

--
See return address to reply by email

Melba's Jammin said:

Particulars are a little vague:

Garlic
Basil
Parmesan
Olive oil
Red wine vinegar
Sea salt

I sliced two large cloves of peeled garlic into my blender container.
Then I added basil leaves to fill the container about half full --
lightly (very lightly) packed (2 cups?). Then I added some coarsely
grated parmesan cheese (maybe 1/3 cup?).

I turned the motor on and then added some vinegar so it had a chance of
mixing. Added some olive oil. Turned off the motor and shook the
mixture to get some of the blended stuff mixed into the leaves. Turned
it back on and added more oil and vinegar, then a little sprinkle of
salt.

Dayam! There's not much left of the hoagy bun from Brianno's now. :-)
All of that produced less than a cup of stuff. It keeps for a while in
the fridge and I'm pretty sure my kids will snarf it up this weekend --
especially Chris. And Rob. :-) Gotta get more bread. And gonna water
the basil with a vengeance. '-)

Two cloves of garlic is plenty for this amount.

A good way to use it is to include it in a sub sandwich. I don't
especially think I want it on a green salad nor in a mac salad. YMMV.

Enjoy.

Dat basil stuff is fine.

Last night I buzed up about 1/2 cup of leaves in yogurt and salt for a
sauce to go with crawfish-stuffed tomatoes. Worked like a charm.

One guest kept talking about how much he liked the "green [censored]." I
chose to take the comment as a compliment.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

TammyM said:

"hahabogus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

She ain't makin' pesto, she's making basil stuff. Pay attention, Alan!

TammyM

Thank you, Tammasita! Thank you very much. (ROFL)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

hahabogus said:

well maybe if not pine nuts then beets?

When los puercos become airborne.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin said:

Garlic
Basil
Parmesan
Olive oil
Red wine vinegar
Sea salt

Replace vinegar with finely chopped tomatoes, tomato paste, or tomato
purée and it will be a version of the Provençal pistou.

Bubba

In article <[email hidden]>,

Goomba38 said:

hahabogus said:

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

Particulars are a little vague:

no Pine nuts?

Or red pepper flakes?

This does not. My goal was to approximate the wonderful stuff that
Brianno's sells for about $5 a half pint. I'm there. Rob just about --
well, he liked it. A lot. I figure it cost me about 75 cents to make.

I've posted a recipe here for schoog - an Israeli thang. That has
jalapeños and red pepper flakes in it, though; parsley, not basil. And
lemon juice instead of vinegar. Good stuff eaten at Turquoise in NY in
August 2005.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin said:

In article <[email hidden]>,

hahabogus said:

well maybe if not pine nuts then beets?

When los puercos become airborne.

And -- gag -- think of the color.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Melba's Jammin' <[email hidden]> wrote in news:barbschaller-
[email hidden]:

Quoted message said:

In article <[email hidden]>,

hahabogus said:

well maybe if not pine nuts then beets?

When los puercos become airborne.

they fly pig parts around a fair bit up here

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article <[email hidden]>,

Nancy Young said:

"Melba's Jammin'" <[email hidden]> wrote

Quoted message said:

I'm not inclined to make my own pizza (we get half-bakeds from Brianno's
and finish them at home) but I was mighty inclined to have a go at this
stuff, and I did.

Boy does this sound good! Thanks!

nancy

My pleasure. If you stand at the counter at the deli, you'll be offered
a taste. And if they don't offer and you have to ASK for it, they'll
give you a taste. Bread's good, too.

I don't know that I'd want it on a pasta/chicken salad as one might use
pesto; it's great on the bottom hunk of a hoagy bun before you load the
bun with the meat and stuff. OK, it's good on the top piece of the bun,
too.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article <[email hidden]>,

gloriap said:

Melba's Jammin said:

Brianno's Deli in nearby Eagan makes what they call Basil Vinaigrette.
Pesto-like but with vinegar, it's thickish and terrific when you
dunkahunka their Italian bread in it. They also charge something like
$5 for half pint container of it.

Wow, it sounds wonderful. We are still in the Swedish boonies, headed
for Stockholm tomorrow, I think.

(snip)

Quoted message said:

fraiche in the fridge which we have enjoyed tremendously. I just wish
all the berries in the yard were ripe: read and white raspberries, red
and black currants, and gooseberries. What a feast we had here last
August.

Yeah, I'll bet. I'm waiting for a call from Sister Julie about
razzleberries.

Quoted message said:

Your sauce sounds like it would be a wonderful white pizza topping

I don't know, gloria. I think Idon't want it hot.

Quoted message said:

as well as a dipping sauce for Italian or French bread.

Bingo!

Quoted message said:

Maybe even good on hot pasta!

You try it and let me know. :-)

Quoted message said:

When you travel with an engineer you see things like ancient copper
mines and iron smelters that haven't operated in over 100 years.

Ohmigosh!! I LOVE iron smelters. . . . . LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

gloriap said:

On Jul 2, 7:19 pm, Melba's Jammin' <[email hidden]>

Quoted message said:

Brianno's Deli in nearby Eagan makes what they call Basil
Vinaigrette. Pesto-like but with vinegar, it's thickish and
terrific when you dunkahunka their Italian bread in it. They also
charge something like $5 for half pint container of it.

Wow, it sounds wonderful. We are still in the Swedish boonies,
headed for Stockholm tomorrow, I think.

(snip)

Quoted message said:

fraiche in the fridge which we have enjoyed tremendously. I just
wish all the berries in the yard were ripe: read and white
raspberries, red and black currants, and gooseberries. What a feast
we had here last August.

Yeah, I'll bet. I'm waiting for a call from Sister Julie about
razzleberries.

Quoted message said:

Your sauce sounds like it would be a wonderful white pizza topping

I don't know, gloria. I think Idon't want it hot.

Quoted message said:

as well as a dipping sauce for Italian or French bread.

Bingo!

Quoted message said:

Maybe even good on hot pasta!

You try it and let me know. :-)

Quoted message said:

When you travel with an engineer you see things like ancient copper
mines and iron smelters that haven't operated in over 100 years.

Ohmigosh!! I LOVE iron smelters. . . . . LOL!

Smelt in beer batter ain't bad...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore