Category: basil

Raspberry cinnamon basil jam.

Did you know how many types of basil there are? In my short life experience with growing it, I’ve grown Thai basil, Genovese basil, sweet basil, amethyst basil, Greek basil & cinnamon basil. And there are plenty more varieties. This year, we kept it to 3 kinds; sweet basil, purple ruffles basil (which has deep purple ruffled leaves & has an almost anise smell to it) and cinnamon basil. And it’s not just basil I love experimenting with. We have two types of dill, two types of oregano, three types of sage…

I love having them around, especially to sneak into jams and preserves. They’re always unexpected, and leave the taster saying, “Wait.. what is that flavor?!”

Small-batch raspberry cinnamon basil jam.

Two years ago I did it with blueberries and regular basil. The year before that? I popped some cilantro into raspberry jam with jalapeños. Last year I made my dad an experimental small jar of mixed berry jam with cinnamon basil, and it was such a hit I decided to try it again. This time, I’m doing a plain raspberry jam… with a sneaky little bit of cinnamon basil strewn in.

Cinnamon basil -which is also known as Mexican spice basil- smells like a strange combo of basil & cinnamon; moreso cinnamon. It’s a very unique smell & flavor. It actually contains the same chemical (methyl cinnamate) that gives cinnamon it’s flavor. When popped into a jam, it really helps the jam straddle that line between sweet & savory.

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Pickled green tomatoes, Italian style.

The garden was crazy this year, thanks to our big ol’ raised garden bed. So when things started to get super cray cray, I decided that the best thing to do once I had a harvest of more than just two tomatoes at once, was make salsa & bruschetta.

Beautiful green tomatoes.

But of course, sometimes you just see those green tomatoes hanging out there… and you wanna pluck ’em off & use them, too. They’re so cute & small & round. And then there’s all that fresh basil & oregano that’s just waiting for you to keep picking it…

A girl’s gotta do what a girl’s gotta do.

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Garden’s last hurrah: nectarine basil preserves (+ a salsa).

It’s September, and the weather is changing. My little herb garden is still growing, but it’s struggling. I know it’s short-lived: the temperatures are dipping down into the 50’s at night, and they’re starting to show the signs that it’s too cold for them. So I’m using every last bit that I can. Making sauces & throwing in extra basil, making cilantro rice, and making rosemary-herbed chicken. Because before I know it, I’ll be drying them all for use over the winter.

When I was a kid, this time of year used to depress me. Back at school for weeks already, time in the pool getting cut drastically short (or disappearing altogether), the weather changing, etc. As an adult I find it doesn’t anymore… sure, I miss the summer. But after long, swelteringly hot days where my face feels like it’s melting off, I look forward to the coolness of the fall. The quietness. The changing leaves. The awesome fall TV lineup. The ability to bake a cake & not have it be too hot to breathe or have the frosting form nothing but a sad, pathetic puddle of sugary mush.

I definitely always miss my garden once the fall weather moves in. Using dried herbs just isn’t the same. And I miss all the fresh produce, too.

But right now… it’s still just warm enough, and it’s all still fresh.

Beautiful, fresh Washington State nectarines.I mean, come on… really now… they’re insanely beautiful!

I made the following recipes after receiving a second massive box from the Washington State Stone Fruit Commission. You might remember that the last time it was a huge box of beautiful peaches. This time, it was half ‘Sweet Dream’ peaches, half ‘Honey Royale’ nectarines (shown above); grown in an orchard right outside Yakima, Washington. They were so stunningly picture perfect, I couldn’t help but snap some photos before they were gobbled up. The nectarines were so big & perfect they almost looked like apples! Just gorgeous. I swear, I have never seen such beautiful fruit before. Not even at farmer’s markets, or gourmet food stores. The fruits I’ve received from them have been some of the best produce I’ve ever had.

So of course, after I took photos… a few of them got eaten fresh. And my parents took some. Gave a few to lucky neighbors.

And the piles of fruit that were left were all for me to play around with!

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A fairy tale of eggplant proportions.

Magical trees.

Funny thing, memories are. When I was a wee little tot, there was a tulip tree on my property that had a hole in the bottom. It was one of the original trees from when the house was built, so by the time I was a kid it was already not only over 30-something years old, but massive. Right where the trunk met the grass, the roots grew in such a way that made it look like there was a doorway leading into the tree. A little cave, or “fairy house.” It intrigued me so much, that little door. I used to imagine that little creatures lived in there, and had a whole little tree house with furniture made of twigs & carpets made of woven grass. Maybe fairies, maybe gnomes, maybe even mice or squirrels. Preferably the kind that wear little vests & glasses.

Sadly, I grew up… & the tree was removed because it got too big.

Keeping that in mind, think of what went through my mind when I saw this recipe for “Pickled fairy tale eggplant” over at Food in Jars. It immediately conjured up images of fairies & that little door in the tree. It brought back memories that had absolutely nothing to do with eggplant. So of course, I had to make it. However- I do not like eggplant. In the past, I’ve made things like melanzane sott’olio & passed ’em along to my mother. So I figured why not do that again… who could turn down a pretty pinkish jar of something called fairy tale eggplant?

(I know, I’ve been stalking Food in Jars lately. I can’t help it)

Sicilian eggplant. Close enough to "fairy tale" eggplant for a jar of pickles, right?

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Scenes from the garden, 2013.

My grandpa's 60+ year old rose.

Typically, I update about my little container “Victory garden” a few times during the summer. But because I’ve been so busy this year, I really had to pare down. I didn’t grow anything other than the usual herbs; a few of mine come back every year (chives, oregano, mint) and I bought a few more, like dill, tarragon, rosemary, etc. You all saw my garlic already. So I was going to stick to just herbs, my little garlic shoots & my flowers, but then I bought a cherry tomato plant at the last minute because it felt kinda naked without any veggies. But I swear, I’m stopping at that!  I have way too much going on this summer to have a massive garden.

Anyway, I was inspired by my visit to the Queens County Farm Museum & I thought I’d share some photos with you of my garden, & what I’m growing this year. Even if it’s not a lot of stuff, it’s still beautiful, because nature is always beautiful & interesting. That rose pictured above is from a plant that’s over 60 years old. It was one of the first ones my grandpa planted when he moved out to Long Island from the Bronx, and it’s still the most beautiful rose I have.

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Blueberry cream pie for Dad, plus a bonus jam.

This is my dad. Well, it’s him in the 1970’s, anyway.

Mein papa, 1970's.

My dad likes food.

My grandpa Butch liked food too, but he was my maternal grandpa, so there was no blood relation between them. However, between the two of them, I think that’s where I inherited my love of eating, my ability to eat more food in one sitting than a truck driver twice my height & weight, and also… my ability to inhale food as if it was the last meal on earth. Honestly, I eat faster than anyone on the planet. Everyone yells at me, tells me not to rush, to enjoy it. AND I’M NOT RUSHING. I DO ENJOY EVERY DAMN BITE. I JUST EAT FAST. Get over it. I once had someone ask me if my parents were in the military, because they knew someone who grew up in a strict military house where meals were timed. No. My parents were not insane drill sergeants, and neither of them were in the military. I just friggin’ fast, okay? Sheesh.

Anyway…

Other things I get from my dad: my height (I’m 5’9″ or 5’10”, somewhere in there), my stubbornness, and I’m sure my mother could tell you many more.

My dad also likes blueberry pie (I did not inherit this).

Pie prep!

Blueberry cream pie for Father's Day! The only baking involved is the crust.

For Christmas, a guy Jay works with went and picked up a bunch of pies from this place out on Long Island called Briermere Farms. They’re known for their pies, and they’re pretty incredible I have to say. Even though the only one I’ve had so far is the chocolate cream, I’ve seen how they look & visually they look… well… they look like pies you want to dive into headfirst, basically. And the fact that they’re all natural, homemade & don’t contain nasty preservatives or fake stuff? Even better. From the website:

All of our pies, bread, muffins, cookies, cakes, jam, and jelly are made right here on our farm from scratch. There are no pre-prepared ingredients or fillings bought for use. Most of the fresh fruit used in our bakery is grown right here on our farm.

But anyway, this guy drove all the way out there with a list of pies that other guys ordered, and picked them all up, just because the pies are that good. I’m talking like 30-something pies. They’re that big of a deal. So Jay ordered us a chocolate cream pie for dessert, as well as blueberry cream pie just for my dad, since he’s such a big blueberry pie fan.

And it definitely lived up to the hype. Even Jay liked it- and he hates berries more than I do. So I thought, gee, when Father’s Day comes around next spring, I should try & duplicate that pie.

Blueberry cream pie!

And so Father’s Day is here. And who better to look to when recreating a fantastic, cream-filled pie than Paula Deen? I mean, really.

So I found Paula’s version of the blueberry cream tart, and I decided it seemed pretty damn good. Now I’m not sure if it tastes anything like the one from Briermere Farms, but my dad sure likes it. I adapted it slightly from Paula’s original recipe. And looking at this pie, I take back what I said about not being a pie person. I make a pretty awesome looking pie!

And I guess we won’t have to order this particular pie from Briermere Farms anymore.

Easy & delicious blueberry cream pie. Perfect for Father's Day or a summertime barbecue.

BLUEBERRY CREAM PIE (adapted from Paula Deen’s Blueberry Tart recipe)

Ingredients:

  • 1 9-inch deep-dish pie crust
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 pint (8 oz. or roughly one cup) fresh blueberries (I used Driscoll’s*)
  • One 21-ounce can blueberry pie filling (or equivalent amount of homemade blueberry pie filling)

Directions:

  1. Preheat your oven to 350° F.
  2. Make your pie crust, and press it into your pie dish, poking holes in the bottom and sides with a fork. Bake for 10-12 minutes (or as directed on the package if using frozen) until golden, then remove and let cool completely.
  3. Beat the cream cheese with the confectioners sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks, then fold the whipped cream into the cream cheese mixture. Add the vanilla. Fold in the fresh blueberries gently.
  4. Spoon the cream mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
  5. Serve to your dad & tell him to enjoy!
 *I used Driscoll’s berries because I really liked what I read about them over at Food in Jars.

Easy & delicious blueberry cream pie.

I’m sure you could probably use a cookie crust, like graham cracker, and there wouldn’t be any baking at all! You can totally make your own blueberry pie filling, and on the same note you can use a frozen pie crust if you prefer.

Yes, there are people who will tell you not to, yes there are people who’ll rip you a new one for not making your own everything… but do what’s best for you. If it’s your first pie, then take baby steps. Pie crust can be rough for a beginner (it took me a long time to get a handle on it and I still suck at fancy crusts!). Of course, this is an easy pie to start with if you’re new to pie-making: there’s relatively little to do, not a lot of baking involved, and not too much prep.

And not for nothing, I think this idea would work really well with cherries, too, and probably even raspberries.

Fresh blueberries for blueberry cream pie (and blueberry basil jam!)

And if you’re like me and you buy more fresh blueberries than you need, you can make a simple little jam, too.

I decided to create something a bit more unique than your average blueberry jam, however. An added Father’s Day bonus for dad, if you will. My friend Chrisie made blueberry basil preserves last year & ever since then I’ve been dying to do that myself. It sounded so different, like it wouldn’t work. But yet the smell of the blueberries cooking with the basil totally made sense. It’s a genius idea, really, even more so than my raspberry-jalapeño-cilantro jam.

So what I did was I took Love and Olive Oil’s recipe for blueberry basil preserves and used Food in Jar’s recipe for small-batch blueberry ginger jam and kind of made a Frankenstein monster of blueberry recipe jamminess.

Blueberry basil preserves.

SMALL-BATCH BLUEBERRY BASIL PRESERVES

Makes about 12 ounces; either one half- pint (8 oz.) + one 4 oz jar or three 4 oz. jars

Ingredients:

  • 1 dry pint fresh blueberries, washed & dried (again, I used Driscoll’s)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 4-5 large basil leaves, washed & torn

Directions:

  1. Smash your blueberries a bit and place them in a bowl with the sugar. In a mortar & pestle, bruise the torn basil leaves slightly and add to the blueberries & sugar. Toss together & let sit for one hour.
  2. Meanwhile, sterilize two 8 oz. jars or one pint jar, and put the lids in hot water to soften the seal.
  3. When ready, put the fruit mixture into a medium saucepan. Bring to a boil and cook for 15-25 minutes or until it passes the plate test/reaches 220° F. This might take longer or maybe even less time; it will depend on the weather, how much liquid is in the berries, the ripeness, your stove, the type of pan you use, etc.
  4. Pour into warm prepared jar(s). Wipe rims, place lids & bands, and process in a boiling water canner for 10 minutes.

If you’re umfamiliar with term “the plate test“, you have no idea what I mean when I say “sterilize your jars“, then click those links, and if you’re totally new to the canning thing but you desperately wanna start… then go read my post Canning for Dummies.

Blueberries are like little bombs of pectin, so I’m not sure why people always want to add more pectin to blueberry jams. They don’t need it! Let them cook down on their own. Oh, and wear a dark-colored apron when you make this. Blueberries like to attack sometimes.

Blueberry basil preserves.

4-ingredient blueberry basil preserves.

I can’t speak on the taste, but it sure looked pretty. And that pool of clear blueberry “liquid” is actually gelled, & wrinkles when pushed, so the preserves aren’t as loose-set as they appear. I tried to show in the photos that there are indeed basil leaves in there, but those suckers were hard to find. You’ll have to trust me.

Happy Father’s Day to all the awesome dad’s out there. Enjoy your day!

 Sources & credits: Longaberger black 11″ pie plate, Sur La Table marble rolling pin, vintage silverware, Ball® 8-ounce jars can be purchased at freshpreserving.com.

Deep dish “pizza in a cake pan.”

Deep dish cake pan pizza! So easy!

If there’s one thing you take away from this post, it’s this: pizza is good.

There are people who will tell you it isn’t. There are folks who demonize it, bitch about the cheese or the amount of carbs. There are people who claim it’s greasy & unhealthy or who say things like “Wow, look, a heart attack on a plate.” Those people aren’t your friend. Sure, they disguise themselves as “friends.” But really, anyone who tries to tell you that pizza is bad is a horrible person.

Pizza isn’t bad. Pizza isn’t at fault.

People who eat pizza four times a day, every day, and eat themselves obese? They’re at fault. Those people who don’t get any exercise, eat crappy diets & then get sick & blame cheeseburgers or pizza? It still doesn’t make pizza- or burgers- the bad guy. Pizza isn’t an every day, all day meal. Neither are cupcakes. Or ice cream. Or cheeseburgers. And if you can’t understand that, and you’re blaming food, then honestly you need to sit down & re-examine your life. STOP BLAMING FOOD. STOP LABELING THINGS LIKE BREAD AS “BAD.” BREAD IS NOT BAD. You are bad for food shaming people. YOU are the asshole. By telling people to stop eating carbs or fats or sugar altogether you aren’t educating them in a good diet, you’re making them feel bad. Not to mention spreading false nutritional information, because since when has one or two slices of pizza- or even a whole pie, really- made anyone fat? Never, that’s when.

And let me just say this: one of the things that totally drive me nuts/insane/bananas/bonkers/pick a word about having a food blog that isn’t loaded down with quinoa or gluten-free fad diet stuff are the questions. Ohhh, the questions. Such as…

“Oh mah gah, like how do you NOT weigh 1,000 pounds!?”

“Holy crap if I ate like this I’d be a freakin’ WHALE! How do you stay so skinny?”

“Where do you put all this food??? You’re so thin!”

“Marilla, seriously, how are you able to eat all of this?”

“No really… how is it possible your house is full of delicious treats and you don’t eat them all?”

Have you ever heard of self-control? Moderation? COMMON SENSE? Do you HONESTLY think I eat nothing but cupcakes & pizza four times a day every single day? What planet do you come from? I eat a shit-ton of salads & vegetables, but who the hell wants to read about that? I certainly don’t. Salads are boring. Delicious, yes, but not interesting. Trained monkeys can figure out how to make a good salad, let’s face it, it’s not that hard. Also… these people asking these questions are clearly not food bloggers. Because if they were they’d realize that by the time the food is prepared, cooked & done, the photos are set-up & taken & every one else has eaten, we’re too damn tired to eat or to do anything but nap.

Deep dish cake pan pizza: how to make deep dish pizza the easy way, from the dough up. NO MIXER REQUIRED!Side note: isn’t it funny I posted ice cream and pizza within a few days of one another? I think so. Junk food done right!

Okay now that that’s out of the way, let’s get into the good, positive pizza talk. ‘Cause everybody loves pizza! Well, unless you’re one of those buzzkills I mentioned above, anyway… but who cares about them? 

Being from New York, I especially love pizza. I’m partial to New York pizza, of course, but I do love me some deep dish. Thick, oiled crust, gooey cheese. Oh man. It’s some good stuff. I could live on pizza, really. Although like I said- that’s not exactly feasible… either way, I love it. I also love making my own pizza, as is evidenced by the four or five different recipes I have posted on this blog alone! Making your own dough is not as hard as you think it is, even if you don’t have a stand mixer with a dough hook you can make your own awesome pizza dough.

EASY PIZZA DOUGH RECIPE

Makes two 8″ deep dish cake pan pizzas, one 9″x13″ pizza or 3-4 free form thin crust pizzas

Ingredients:

  • 5 cups flour
  • 1 teaspoon salt
  • 3 teaspoons active dry yeast (not instant)
  • 2 tablespoons plus 2 teaspoons olive oil
  • 2 cups lukewarm water

Directions:

  1. Sift the flour and salt into a large bowl. Stir in the yeast, then make a well in the center.
  2. Add the olive oil and the 2 cups lukewarm water.
  3. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.
  4. Set aside in an oiled bowl and cover the bowl with a clean dishtowel.

 Deep dish cake pan pizza with easy homemade dough.

How good does that look? Drool-worthy. And EASY. I promise you, it’s very, very easy.

DEEP DISH CAKE PAN PIZZA

Ingredients:

  • 1 batch homemade pizza dough (if using frozen or refrigerated, thaw & let it come to room temp)
  • 2 cups marinara sauce or sauce of your liking, homemade or store-bought (this sauce works well), or, two large tomatoes sliced & patted dry
  • 2 cups mozzarella cheese, grated or sliced
  • shredded or finely grated parmesan cheese (I used a combination of both)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • sliced pepperoni, crumbled ground beef, or any toppings of your choice

To make the pizza:

  1. Preheat the oven to 425° F and get two 8″ cake pans ready.
  2. Add 3 tablespoons olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon each of dried basil & oregano in a small saucepan. Heat gently until it smells like it’s ready. Turn off the heat & brush the cake pans with it fairly liberally.
  3. Divide the dough in half. Press each ball into it’s own cake pan. If it springs back too much, let it rest for 5 minutes and try again. Punch & press it into the pan, pushing & pulling the “crust” over the top of the pans by roughly 1/2″.
  4. Brush the crust part with the olive oil mixture and sprinkled a handful of shredded parmesan and a 1/2 cup mozzarella cheese over the bottom of each of the pizza crusts. Bake in the oven for 10 minutes.
  5. Remove the pizzas and add the sauce or sliced tomatoes and then the remaining mozzarella cheese, as well as any toppings you might want to add. Sprinkle with more parmesan (I used grated for the tops), add a basil leaf (if desired) and put back into the oven for 15-20 minutes or until sauce is bubbly & crust is golden.
  6. Remove from the oven and set aside for 10 minutes before cutting. This dough also works when made in a single 9″ x 12″ baking dish or pan for a “Sicilian”-styled pizza. Cooking directions for that pan size can be found here.

I’d avoid using fresh mozzarella for this as it can be too watery and make your pizza too soupy. If you do use it, make sure it’s drained thoroughly & patted dry as much as possible. Also, if you make your own sauce for it, try using fire-roasted tomatoes. I guarantee you you’ll never want to use a regular can of tomatoes again. And be sure to use fresh tomatoes that have been patted dry of all liquid as well, if you aren’t using sauce & you’re taking the fresh tomato option.

Serve with more cheese, preferably while singing “That’s Amore.” Red gingham tablecloth & bottle of chianti with the straw bottom optional.

Deep dish cake pan pizza!

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