bird-smacking stoned red-faced primitive has too much basil

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x47339

Oh my.

Redstone  Donating Member  (1000+ posts) Wed Jul-30-08 05:44 PM
Original message

Help! We have TOO MUCH fresh basil! Any advice about keeping pesto from getting black on the top surface, or drying the basil, or freezing it?

We've done well in the past with freezing the basil in a single layer on a cookie sheet, but we don't have the space in the freezer to deal with the POUNDS of basil we have right now.

bicentennial_baby  Donating Member  (1000+ posts) Wed Jul-30-08 06:09 PM
Response to Original message

1. Freeze it in ice cube trays, pop them out and store in a ziploc bag.

supernova  Donating Member  (1000+ posts) Wed Jul-30-08 06:28 PM
Response to Original message

3. Send them to me
   
Yeah, freezing it in small cubes is the best bet. I actually saw this very thing for sale at Trader Joe's. I think the little cubes were about a tablespoon's worth of basil, and you got like 3 dozen little cubes in a plastic tray.

The empressof all  Donating Member  (1000+ posts) Wed Jul-30-08 06:40 PM
Response to Original message

4. I make the pesto without the cheese and without the nuts
   
Then freeze it in the ice cube trays. It's a great method for handy sized servings

I also use the dehydrator for dried basil but frankly the frozen "pesto" has better flavor so I use that more frequently than any dried basil I have floating around. The only time I use dried basil anymore is if I'm making a very long cooking tomato sauce and I usually wind up throwing some of the frozen in at the end anyway.

Don't forget when cooking with frozen basil, like fresh, you want to add it towards the end of what you are cooking.

eridani  Donating Member  (1000+ posts) Wed Jul-30-08 06:58 PM
Response to Reply #4

5. So, when you thaw the cubes you can then add the cheese and nuts?

The empressof all  Donating Member  (1000+ posts) Wed Jul-30-08 07:15 PM
Response to Reply #5

8. Yes add the cheese and ground nuts after.
   
When you freeze the pesto with the cheese the consistency of the milk fats in the cheese changes and makes the pesto more sandy feeling in the mouth. I think it is a noticeable difference so I no longer add the cheese. As for the nuts...It's just the way I do it. So it must be better that way (Right :crazy: ) I've never frozen the pesto without the cheese and with the nuts so I really don't know what I'm talking about with the nuts. YMMV

But Big Diff with freezing the cheese IMO

Redstone  Donating Member  (1000+ posts) Wed Jul-30-08 07:01 PM
Response to Reply #4

6. Actually, we tried a different tack with the basil the other night: While cooking the onion, garlic, and celery, we threw a bunch of basil leaves in and "wilted" them in the oil.

It was really, REALLY tasty.

Gormy Cuss  Donating Member  (1000+ posts) Wed Jul-30-08 08:05 PM
Response to Reply #4

10. I do that too with pesto for freezing.
   
If frozen in the mix the cheese tastes saltier and the nuts get mushy.

Also, without the cheese and nuts the pesto is more versatile --I just pop a cube into a vegetable soup a few minutes before serving or drop one in a tomato sauce to add more basil flavor at the end of the cooking period.

Husb2Sparkly  Donating Member  (1000+ posts) Wed Jul-30-08 07:07 PM
Response to Original message

7. Several ways to freeze basil
   
As has been said, above, you can make pesto and freeze that in ice cube trays. Great solution.

But we have also chopped the basil as if for immediate use, mixed it with olive oil, and froze that in ice cube trays. The oil doesn't really freeze, but it keeps the basil nicely, albeit a bit dark.

We have also frozen the basil leaves whole. Use wax paper, Lay the basil leaves on it and fold it. lay out more basil leaves and fold again. Repeat for as big a package as you want. Freeze it. The basil will turn black, but the flavor is very nice and fresh. You just unroll your stash and use as little or as much as you want.

Tab  Donating Member  (1000+ posts) Wed Jul-30-08 07:43 PM
Response to Original message

9. This post is bullshit.
   
You can never have enough fresh basil.

Redstone  Donating Member  (1000+ posts) Wed Jul-30-08 08:25 PM
Response to Reply #9

11. I'd never have thought it possible either. But then, on top of what we grew,
   
TWO PACKED BOXES (that had each formerly contained a case of wine) showed up. Took us two hours just to pick the leaves off the stems.

I dunno.

I just went and checked a cupboard in the kitchen.

When I moved out here in autumn 2005, there were some of those square tin boxes with herbs and spices.

Before myself, the last time anyone had lived in this house was in 1997.

I looked at the basil, tasted it.  It was okay.

It just seems s-o-o-o-o-o-o decadent, the "socially conscious" "socially sensitive" primitives being epictures when so many in the world are starving.

My veiled criticism here of course does NOT apply to those who do NOT wear their "virtue" on their sleeve; i.e., anyone here.

[Inga]

Frank you could add a little lemon to water like a bath .Drain it off an then ice cube it.

[franksolich]

Frank you could add a little lemon to water like a bath .Drain it off an then ice cube it.

You know, I may have perhaps created a faux pas here.

For the record, I wasn't condemning the love of fine food in totality.

If people here posted about dining on chocolate-covered caviar, it wouldn't raise an eyebrow of mine.

Because decent and civilized people don't wear their virtue on their sleeve.

Food decadence is an "issue" with me when primitives, who allege to be socially conscious, socially sensitive, caring, concerned, morally superior, global citizens who think something should be done about the hungry in the world (as has the bird-smacking stoned red-faced primitive), turn around and boast of their Caligulaean appetites as if it's a good thing.

Talk about a whole lot of Marie Antoinettes, the epicturean primitives.

If I were a hypocrite, I'd at least try to hide it.

[Inga]

Just things I've tried. Wish you well.

[Wineslob]

Bi-Baby got it right. Make the pesto, freeze and pop in the freezer bag.