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Tag Archives: Olive oil

Basil Cubes

11 Wednesday Sep 2013

Posted by Jamie Lee in Canning & Preserving

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Tags

Basil, Condiments, Food, Olive oil

The last of the basil came in this week, yet I refuse to admit that summer may be over.

If you haven’t tried preserving basil in olive oil cubes yet, you are missing out.  Do it.  You’ll thank me in the middle of winter when it’s dark by 4:30 p.m., and you’re freezing your ass off.  That little taste of summer just might get you through January.  You’re welcome.

Preserving basil in olive oil

Related articles
  • Freezing Fresh Basil and Other Herbs (thebittenword.com)

 

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Preserving the Last of the Basil

07 Friday Sep 2012

Posted by Jamie Lee in Canning & Preserving

≈ 9 Comments

Tags

Basil, garden, Herb, herbs, Olive oil, preserving, Sauce, Soup, summer

 

This post should really be titled, “Preserving the Last of the Summer.”  I know the summer is over when it’s time for the last of the basil to be harvested.  Sigh.

Basil CubesLast summer, I chopped it up and froze it in ice cubes.  This is actually pretty awesome because during the winter, whenever I made soup or spaghetti sauce, I’d just toss a couple basil cubes in and it was like a burst of summer flavour.  This summer, I’m freezing some of it in olive oil (I saw it on Pinterest).  I figure it can still be used in soups and sauces, but also in stir fries and such.  We’ll see.  They sure look pretty anyway.

Basil in Olive Oil

Related articles
  • Pesto Party (dreambles.com)
  • Freezing Herbs in Oil or Chicken Broth (janetshouse.typepad.com)
  • Fresh Basil Pesto (and How to Save it For Later) (seattlefoodshed.wordpress.com)

 

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Pesto Party

27 Monday Aug 2012

Posted by Jamie Lee in Canning & Preserving, Gardening

≈ 4 Comments

Tags

Basil, Cooking, Home, Olive oil, Parmigiano-Reggiano, Pesto, Pine nut, preserving

 

 

Pesto It’s that time of year – the basil is ready!  It was a good basil year.  I ended up with enough to make four batches, and there’s still some left in the garden (to use with spaghetti sauce when the tomatoes are ready).  My friend Anita came over to help.  I find it’s important to use quality ingredients, even if they are expensive.  One year, I cheaped out and used walnuts and fake Parmesan, and it was awful.  What a waste of delicious basil!  Now I only use the best (even if that means spending $22 on a bag of pine nuts – yowza).

(I was ridiculously excited when Anita pulled an apron out of her bag.  I wanted to wear mine, too – it has chickens and roosters on it.)

Pesto making day is the best – the house smells like fresh basil for hours after.  Yum.Making Pesto

 

 

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Hey. I’m Jamie.

This is my blog about whatever I feel like writing about.  Usually about chickens.

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