In article <[email hidden]>,
The Joneses said:"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.
<I blush for happy>
Quoted message said:This ought to freeze nicely?
I don't know, Ms Edrena. Personally, I wouldn't and I don't think I can
explain why I wouldn't. In my situation, I don't have that much basil
to start with so I don't end up with a boatload of it -- I'm thinking I
got maybe a cup out of it. That's enough to keep in the fridge and have
gone in two-three days, depending on what kind of bread I've got. 8-0)
Quoted message said:I'll try and get back. I'd like rice wine
vinegar, too.
That sounds good. That's milder tasting, isn't it?
Quoted message said: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.
Hmmmm. This piqued my curiosity so I went looking. I found this is
this the one?:
Pizza Bianca
Recipe courtesy Giada De Laurentiis
1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt
Position the oven rack in the center of the oven and preheat to 450
degrees F.
Roll out the dough on a lightly floured work surface to 1/2-inch thick.
Transfer the dough to a heavy large baking sheet. Using a fork, pierce
the dough all over. Drizzle the oil over the dough. Sprinkle with the
thyme and salt. Bake until golden, about 15 minutes.
Quoted message said: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.😉
Yeah. I had a time like that once. I brought a cooler full of raw
shrimp home from Louisiana and a friend with southern roots came over
and showed me how to eat 'em. :-)
Quoted message said:Edrena, wiping up the drool
Thank Alex! Drool on the neck doesn't become you, Ms. E.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007
