Hello All!

I've got rather a lot of basil and I'd like to use it up. Don't say
"make pesto" :-) I've found a couple of Thai recipes that look
interesting and a remarkable Italian one that gives as the first
ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
make them?


--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

On Apr 4, 1:16*pm, "James Silverton" >
wrote:
> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather *than
> make them?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not


Yep, try the Thai (although doesn't that use Lemon Basil?)
Caprese salad (tomato and fresh mozarella)
Chicken salad
Sprinkled over fresh pizzas
Sprinkled over leaf salads
Used in a viniagrette
Great in a sandwich or panini
Mix into butter to flavor it for steaks and/or bread

Oh,and I would make meatballs, as I find frozen ones to be substandard
in general, IMHO.

Have fun experimenting,
Kris

Basil sorbet is nice if you have facilities for making ice-cream

Steve

James Silverton wrote:
> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?
>
>

James Silverton said...

> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?


James,

Without resorting to the 1,000,001 online recipes...

Sauté the basil in oil and a little chopped garlic, then smear over baked
boneless chicken breasts or thighs or pork tenderloin medallions over wild
rice. Maybe with cucumber salad and a tall glass of fat-free milk.

??

Just joking about the fat-free milk!

Best,

Andy

James Silverton wrote:
> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?
>
>

If you make your own pasta try using the whole basil leaves in the pasta.
--
JL

Andy wrote on Sat, 04 Apr 2009 13:12:03 -0500:

>> Hello All!
>>
>> I've got rather a lot of basil and I'd like to use it up.
>> Don't say "make pesto" :-) I've found a couple of Thai
>> recipes that look interesting and a remarkable Italian one
>> that gives as the first ingredient 1 lb meatballs, chopped.
>> Do you buy meatballs rather than make them?

> James,

> Without resorting to the 1,000,001 online recipes...

> Sauté the basil in oil and a little chopped garlic, then smear
> over baked boneless chicken breasts or thighs or pork
> tenderloin medallions over wild rice. Maybe with cucumber
> salad and a tall glass of fat-free milk.

> ??

> Just joking about the fat-free milk!

I do have fat-free milk with cereal in the morning but otherwise I find
I have to eat something sweet with it, like a banana, before I can stand
it :-) It's the same with regular milk.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?

Insalata Caprese!!!

I adore fresh basil and will use it as a salad green. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

James Silverton said...

> Andy wrote on Sat, 04 Apr 2009 13:12:03 -0500:
>
>>> Hello All!
>>>
>>> I've got rather a lot of basil and I'd like to use it up.
>>> Don't say "make pesto" :-) I've found a couple of Thai
>>> recipes that look interesting and a remarkable Italian one
>>> that gives as the first ingredient 1 lb meatballs, chopped.
>>> Do you buy meatballs rather than make them?
>
>> James,
>
>> Without resorting to the 1,000,001 online recipes...
>
>> Sauté the basil in oil and a little chopped garlic, then smear
>> over baked boneless chicken breasts or thighs or pork
>> tenderloin medallions over wild rice. Maybe with cucumber
>> salad and a tall glass of fat-free milk.
>
>> ??
>
>> Just joking about the fat-free milk!
>
> I do have fat-free milk with cereal in the morning but otherwise I find
> I have to eat something sweet with it, like a banana, before I can stand
> it :-) It's the same with regular milk.


James,

I'd enjoy bananas more if they just didn't ripen all at the same time! For
the bachelor, that is!

Best,

Andy

Andy wrote on Sat, 04 Apr 2009 14:23:17 -0500:

>> Andy wrote on Sat, 04 Apr 2009 13:12:03 -0500:
>>
>>>> Hello All!
>>>>
>>>> I've got rather a lot of basil and I'd like to use it up.
>>>> Don't say "make pesto" :-) I've found a couple of Thai
>>>> recipes that look interesting and a remarkable Italian one
>>>> that gives as the first ingredient 1 lb meatballs, chopped.
>>>> Do you buy meatballs rather than make them?
>>
>>> James,
>>
>>> Without resorting to the 1,000,001 online recipes...
>>
>>> Sauté the basil in oil and a little chopped garlic, then
>>> smear over baked boneless chicken breasts or thighs or pork
>>> tenderloin medallions over wild rice. Maybe with
>>> cucumber salad and a tall glass of fat-free milk.
>>
>>> ??
>>
>>> Just joking about the fat-free milk!
>>
>> I do have fat-free milk with cereal in the morning but
>> otherwise I find I have to eat something sweet with it, like
>> a banana, before I can stand it :-) It's the same with
>> regular milk.

> James,

> I'd enjoy bananas more if they just didn't ripen all at the
> same time! For the bachelor, that is!

In the same situation, I try to buy 4-5 bananas ranging from completely
light green to just showing a little yellow. For my breakfast cereal and
for general eating, I like to have yellow with just a hint of green to
produce the sub-acid taste that I like.

If you have too many ripening simultaneously, you can ignore Chiquita
Banana and put them in the refrigerator. The skins may turn brown but
the ripening of the banana is slowed down.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> Do you buy meatballs rather than
> make them?
>
I most certainly do not!
I don't like mystery meat, and they're too easy to make I don't feel a
need to bother.

In article >,
"James Silverton" > wrote:

> Andy wrote on Sat, 04 Apr 2009 14:23:17 -0500:
>
> >> Andy wrote on Sat, 04 Apr 2009 13:12:03 -0500:
> >>
> >>>> Hello All!
> >>>>
> >>>> I've got rather a lot of basil and I'd like to use it up.
> >>>> Don't say "make pesto" :-) I've found a couple of Thai
> >>>> recipes that look interesting and a remarkable Italian one
> >>>> that gives as the first ingredient 1 lb meatballs, chopped.
> >>>> Do you buy meatballs rather than make them?
> >>
> >>> James,
> >>
> >>> Without resorting to the 1,000,001 online recipes...
> >>
> >>> Sauté the basil in oil and a little chopped garlic, then
> >>> smear over baked boneless chicken breasts or thighs or pork
> >>> tenderloin medallions over wild rice. Maybe with
> >>> cucumber salad and a tall glass of fat-free milk.
> >>
> >>> ??
> >>
> >>> Just joking about the fat-free milk!
> >>
> >> I do have fat-free milk with cereal in the morning but
> >> otherwise I find I have to eat something sweet with it, like
> >> a banana, before I can stand it :-) It's the same with
> >> regular milk.
>
> > James,
>
> > I'd enjoy bananas more if they just didn't ripen all at the
> > same time! For the bachelor, that is!
>
> In the same situation, I try to buy 4-5 bananas ranging from completely
> light green to just showing a little yellow. For my breakfast cereal and
> for general eating, I like to have yellow with just a hint of green to
> produce the sub-acid taste that I like.
>
> If you have too many ripening simultaneously, you can ignore Chiquita
> Banana and put them in the refrigerator. The skins may turn brown but
> the ripening of the banana is slowed down.

You also do not have to purchase a full "hand" of bananas. You can take
one or two off of a bunch and, as you said, purchase some in varying
states of ripeness for the number you actually want to eat.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

James Silverton > wrote:

> I've got rather a lot of basil and I'd like to use it up.

Here is a nice recipe for scrambled eggs with tomatoes and basil from
_Simple French Food_ by Richard Olney.

Victor

Eggs Scrambled with Tomato and Basil
Brouillade de Tomates au Basilic
for 4

1 or 4 medium tomatoes, peeled, seeded, chopped coarsely
Salt
3 or 4 cloves garlic, crushed
Bouquet garni (bay leaf, thyme, celery branch - or a pinch of crumbled
mixed dried herbs)
1/2 teaspoon sugar
1/4 cup olive oil
1/4 cup butter
8 to 10 eggs
Pepper
Handful fresh basil leaves and flowers

Cook the tomatoes, salted, with garlic, bouquet garni, and sugar in the
olive oil over a low flame, tossing from time to time, until the free
liquid is evaporated and the tomatoes seem only to be coated with oil.
Discard the garlic and the bouquet garni.

Add the butter, cut into small pieces, to the eggs, season to taste,
beat them lightly with a fork and, with a wooden spoon, stir them into
the tomato mixture, keeping it over a low flame and continuing to stir
constantly, adding when the eggs begin to thicken the basil, chopped at
the last minute to avoid its blackening. Remove from the flame just
before the desired consistency is achieved and continue stirring.

Om wrote:

> Insalata Caprese!!!

Assuming you can get tomatoes which don't taste like cotton, that is. Our
local tomatoes probably won't be ready for another month.

Basil is good in the Thai Salad recipe from the Moosewood cookbook.

http://groups.google.com/group/rec.f...65c02989ff08af

Basil is also good in a pan bagnat.

http://groups.google.com/group/rec.f...6d084f87e57ea6

Bob

"James Silverton" ha scritto nel messaggio

> I've got rather a lot of basil and I'd like to use it up. Don't say "make
> pesto" :-)

Don't make pesto. However, if someone has made pesto and has some around,
my latest use for it is delicious. Using the handle of a wooden spoon to
loosen the skin of a chicken, getting all around the thinghs and breast.
Using a spoon, shove a lot of pesto in there, then massage the chicken well
to distribute it. You may want to salt the cavity. Truss the bird.

Either rotisserie the bird or roast standing up and the product will have a
crisp skin and very perfumed meat.

I also love chicken salad that is just diced chicken and pesto, but of
course you don't want to make pesto.

All my Thai recipes us holy basil, which is very spicy?

On Apr 4, 5:34*pm, "Bob Terwilliger" >
wrote:
> Om wrote:
> > Insalata Caprese!!!
>
> Assuming you can get tomatoes which don't taste like cotton, that is. Our
> local tomatoes probably won't be ready for another month.
>
I've found that good tasting tomatoes are available all year. They're
just at ridiculous prices, and usually only the small varieties.

> Bob

--Bryan

James Silverton wrote:
> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?


It depends on the kind of basil you have; Thai basil tastes different
from sweet basil. It grows differently, too. Thai basil frequently
tries to flower, it is a PITA if you travel a lot. lol


Becca

Omelet wrote on Sun, 05 Apr 2009 03:05:35 -0500:

>> Om wrote:
>>
> >> Insalata Caprese!!!
>>
>> Assuming you can get tomatoes which don't taste like cotton,
>> that is. Our local tomatoes probably won't be ready for
>> another month.

> I have personally found the "on the vine" tomatoes at the
> grocery store to be quite good. Cherry tomatoes cut in half
> are also usually reliable.

>> Basil is good in the Thai Salad recipe from the Moosewood
>> cookbook.
>>
>> http://groups.google.com/group/rec.f...65c02989ff08af
>>
>> Basil is also good in a pan bagnat.
>>
>> http://groups.google.com/group/rec.f...6d084f87e57ea6
>>
>> Bob

I tried one of the basil recipes that I found: Chicken Basil, "Gai Pad
Ga Pow" from www.thaitable.com. It uses a *lot* of basil and it was
stated that regular basil could be used instead of the traditional Royal
Basil. Well, the regular basil may have contributed to the overall taste
but, as far as texture and taste in the final result were concerned, I
might as well have used baby spinach.

Nevertheless, I rather liked the dish and the chili fish sauce, "Nam Pla
Prig", suggested for serving with it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"Giusi" > wrote:

> > I've got rather a lot of basil and I'd like to use it up. Don't say "make
> > pesto" :-)
>
> Don't make pesto. However, if someone has made pesto and has some around,
> my latest use for it is delicious. Using the handle of a wooden spoon to
> loosen the skin of a chicken, getting all around the thinghs and breast.
> Using a spoon, shove a lot of pesto in there, then massage the chicken well
> to distribute it. You may want to salt the cavity. Truss the bird.
>
> Either rotisserie the bird or roast standing up and the product will have a
> crisp skin and very perfumed meat.

OMG that sounds good! I have shoved herbs under chicken skin prior to
roasting, but never thought of using Pesto for that concept!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sun, 05 Apr 2009 03:05:35 -0500:
>
> >> Om wrote:
> >>
> > >> Insalata Caprese!!!
> >>
> >> Assuming you can get tomatoes which don't taste like cotton,
> >> that is. Our local tomatoes probably won't be ready for
> >> another month.
>
> > I have personally found the "on the vine" tomatoes at the
> > grocery store to be quite good. Cherry tomatoes cut in half
> > are also usually reliable.
>
> >> Basil is good in the Thai Salad recipe from the Moosewood
> >> cookbook.
> >>
> >> http://groups.google.com/group/rec.f...65c02989ff08af
> >>
> >> Basil is also good in a pan bagnat.
> >>
> >> http://groups.google.com/group/rec.f...6d084f87e57ea6
> >>
> >> Bob
>
> I tried one of the basil recipes that I found: Chicken Basil, "Gai Pad
> Ga Pow" from www.thaitable.com. It uses a *lot* of basil and it was
> stated that regular basil could be used instead of the traditional Royal
> Basil. Well, the regular basil may have contributed to the overall taste
> but, as far as texture and taste in the final result were concerned, I
> might as well have used baby spinach.
>
> Nevertheless, I rather liked the dish and the chili fish sauce, "Nam Pla
> Prig", suggested for serving with it.

The basil flavor did not come thru? Too bad.
I do agree that the texture of basil is similar to baby spinach.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 5 Apr 2009 11:10:48 +0200, "Giusi" > wrote:

>All my Thai recipes us holy basil, which is very spicy?

Holy basil? Do you buy it from the Vatican farmer's market?

--
I love cooking with wine.
Sometimes I even put it in the food.

Giusi wrote:

> All my Thai recipes us holy basil, which is very spicy?

It's very fragrant, but not spicy in the sense of making your mouth feel
hot.

Bob

On Sun, 05 Apr 2009 14:41:25 -0600, Christine Dabney
> wrote:

>On Sun, 05 Apr 2009 13:38:49 -0700, sf > wrote:
>
>>On Sun, 5 Apr 2009 11:10:48 +0200, "Giusi" > wrote:
>>
>>>All my Thai recipes us holy basil, which is very spicy?
>>
>>Holy basil? Do you buy it from the Vatican farmer's market?
>
>You can often find it at Asian markets.
>
It was a joke, ChrisD.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 4, 1:16 pm, "James Silverton" >
wrote:
> Hello All!
>
> I've got rather a lot of basil and I'd like to use it up. Don't say
> "make pesto" :-) I've found a couple of Thai recipes that look
> interesting and a remarkable Italian one that gives as the first
> ingredient 1 lb meatballs, chopped. Do you buy meatballs rather than
> make them?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

Hi, Jim. Coming in late here. Hope your basil isn't too limp by
now :-)

1) Google for a "Pasta Salad Nicoise" that appeals to you and add lots
of whole-leaf or shredded basil and some green beans.

2) "Thai" Po-Boys:
Marinate some shrimp in lime juice, nam pla, and soy sauce. Stir-fry
(or Panko and deep-fry) until cooked. On toasted sub-rolls, spread
(mayo + sriracha sauce), shredded unsweetened coconut, lots of
shredded fresh basil, perhaps some shredded radish or other crunchy
veggie, and lettuce and shrimp.

(I'm doing #2 tonight.)

--
Silvar Beitel
(very occasional poster)

wrote on Mon, 6 Apr 2009 08:50:31 -0700
(PDT):

> On Apr 4, 1:16 pm, "James Silverton"
> > wrote:
>> Hello All!
>>
>> I've got rather a lot of basil and I'd like to use it up.
>> Don't say "make pesto" :-) I've found a couple of Thai
>> recipes that look interesting and a remarkable Italian one
>> that gives as the first ingredient 1 lb meatballs, chopped.
>> Do you buy meatballs rather than make them?
>>
>> --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations:
>> not.jim.silverton.at.verizon.not

> Hi, Jim. Coming in late here. Hope your basil isn't too limp
> by now :-)

> 1) Google for a "Pasta Salad Nicoise" that appeals to you and
> add lots of whole-leaf or shredded basil and some green beans.

> 2) "Thai" Po-Boys:
> Marinate some shrimp in lime juice, nam pla, and soy sauce.
> Stir-fry (or Panko and deep-fry) until cooked. On toasted
> sub-rolls, spread (mayo + sriracha sauce), shredded
> unsweetened coconut, lots of shredded fresh basil, perhaps
> some shredded radish or other crunchy veggie, and lettuce and
> shrimp.

> (I'm doing #2 tonight.)

Thanks, I think the key point, AFAIAC, is not to cook the basil much so
that the wonderful taste does not go away.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

wrote:
> 2) "Thai" Po-Boys:
> Marinate some shrimp in lime juice, nam pla, and soy sauce. Stir-fry
> (or Panko and deep-fry) until cooked. On toasted sub-rolls, spread
> (mayo + sriracha sauce), shredded unsweetened coconut, lots of
> shredded fresh basil, perhaps some shredded radish or other crunchy
> veggie, and lettuce and shrimp.
>
> (I'm doing #2 tonight.)
>
> --
> Silvar Beitel
> (very occasional poster)
>


Please take pictures of your Po-Boys, I would love to see it. :-P


Becca

On Apr 6, 5:47 pm, Becca > wrote:
> wrote:
> > 2) "Thai" Po-Boys:
> > Marinate some shrimp in lime juice, nam pla, and soy sauce. Stir-fry
> > (or Panko and deep-fry) until cooked. On toasted sub-rolls, spread
> > (mayo + sriracha sauce), shredded unsweetened coconut, lots of
> > shredded fresh basil, perhaps some shredded radish or other crunchy
> > veggie, and lettuce and shrimp.
>
> > (I'm doing #2 tonight.)
>
> > --
> > Silvar Beitel
> > (very occasional poster)
>
> Please take pictures of your Po-Boys, I would love to see it. :-P
>
> Becca

Didn't see your post until after they were all eaten. Sorry!

(They were pretty good, if I do say so myself.)

--
Silvar Beitel
(very occasional poster)

wrote:
> On Apr 6, 5:47 pm, Becca > wrote:
>
>> wrote:
>>
>>> 2) "Thai" Po-Boys:
>>> Marinate some shrimp in lime juice, nam pla, and soy sauce. Stir-fry
>>> (or Panko and deep-fry) until cooked. On toasted sub-rolls, spread
>>> (mayo + sriracha sauce), shredded unsweetened coconut, lots of
>>> shredded fresh basil, perhaps some shredded radish or other crunchy
>>> veggie, and lettuce and shrimp.
>>>
>>> (I'm doing #2 tonight.)
>>>
>>> --
>>> Silvar Beitel
>>> (very occasional poster)
>>>
>> Please take pictures of your Po-Boys, I would love to see it. :-P
>>
>> Becca
>>
>
> Didn't see your post until after they were all eaten. Sorry!
>
> (They were pretty good, if I do say so myself.)
>
> --
> Silvar Beitel
> (very occasional poster)


Maybe next time. Did you stir fry the shrimp or deep fry?


Becca

On Apr 7, 4:15 pm, Becca > wrote:
> wrote:
> > On Apr 6, 5:47 pm, Becca > wrote:
>
> >> wrote:
>
> >>> 2) "Thai" Po-Boys:
> >>> Marinate some shrimp in lime juice, nam pla, and soy sauce. Stir-fry
> >>> (or Panko and deep-fry) until cooked. On toasted sub-rolls, spread
> >>> (mayo + sriracha sauce), shredded unsweetened coconut, lots of
> >>> shredded fresh basil, perhaps some shredded radish or other crunchy
> >>> veggie, and lettuce and shrimp.
>
> >>> (I'm doing #2 tonight.)
>
> >>> --
> >>> Silvar Beitel
> >>> (very occasional poster)
>
> >> Please take pictures of your Po-Boys, I would love to see it. :-P
>
> >> Becca
>
> > Didn't see your post until after they were all eaten. Sorry!
>
> > (They were pretty good, if I do say so myself.)
>
> > --
> > Silvar Beitel
> > (very occasional poster)
>
> Maybe next time. Did you stir fry the shrimp or deep fry?
>
> Becca

Stir-fried it. But I added some cornstarch to the marinade, which
gave the stir-fried shrimp a slightly crunchy coating. I also toasted
the coconut for some additional crunchiness.

--
Silvar Beitel
(very occasional poster)

wrote:
> On Apr 7, 4:15 pm, Becca > wrote:
>
>> Maybe next time. Did you stir fry the shrimp or deep fry?
>>
>> Becca
>>
>
> Stir-fried it. But I added some cornstarch to the marinade, which
> gave the stir-fried shrimp a slightly crunchy coating. I also toasted
> the coconut for some additional crunchiness.
>
> --
> Silvar Beitel
> (very occasional poster)
>

The toasted coconut was a nice touch. When I started cooking Asian
foods, I used cookbooks and most of them used velveting when cooking
meats. It took me 3-4 years before I noticed that - am I slow, or
what? I will use about a tablespoon of cornstarch for each pound of
meat. It makes the meat so nice and tender.


Yesterday I blew my diet and I had pizza for lunch The restaurant had
coconut cream pizza for dessert and I can not describe how good it was.
It tasted just like a coconut cream pie, only it was a pizza. Maybe I
was just hungry. :-P


Becca

On Wed, 8 Apr 2009 04:42:49 -0700 (PDT),
wrote:

>Silvar Beitel
>(very occasional poster)

I have to say Silvar, you post more than you think and I recognize you
every time... maybe it's because my SIL has a friend named Beitel that
she talks about quite often and I make a mental connection. I dunno.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 8, 2:41 pm, sf > wrote:
> On Wed, 8 Apr 2009 04:42:49 -0700 (PDT),
> wrote:
>
> >Silvar Beitel
> >(very occasional poster)
>
> I have to say Silvar, you post more than you think and I recognize you
> every time... maybe it's because my SIL has a friend named Beitel that
> she talks about quite often and I make a mental connection. I dunno.

OK.

I shall upgrade my .sig to:

(occasional poster)

and if I get really cracking (I am astounded at how many posts some of
the regulars on this group make) I shall go right for the gold and
use:

(poster)

or drop the comment entirely.

How's that?

Now, keeping to the thread, back in January, Damsel posted a recipe
for Basil Cheesecake. It intrigued me (as the idea of savory
cheesecakes in general do) but I was put off by the quantities called
for in the recipe (full sized cheesecake - what if it sucked?).

So, today I had some leftover basil from the "Thai" Po'Boys and
decided to try the cheesecake. 1/4 of the recipe Damsel posted, in a
mini-cheesecake pan. It's in the oven as I type. The kitchen smells
heavenly.

--
Silvar Beitel
(occasional poster)

On Wed, 8 Apr 2009 12:16:07 -0700 (PDT),
wrote:

>I shall upgrade my .sig to:
>
>(occasional poster)
>
>and if I get really cracking (I am astounded at how many posts some of
>the regulars on this group make) I shall go right for the gold and
>use:
>
>(poster)
>
>or drop the comment entirely.
>
>How's that?

I say you've got a plan.
>
>Now, keeping to the thread, back in January, Damsel posted a recipe
>for Basil Cheesecake. It intrigued me (as the idea of savory
>cheesecakes in general do) but I was put off by the quantities called
>for in the recipe (full sized cheesecake - what if it sucked?).
>
>So, today I had some leftover basil from the "Thai" Po'Boys and
>decided to try the cheesecake. 1/4 of the recipe Damsel posted, in a
>mini-cheesecake pan. It's in the oven as I type. The kitchen smells
>heavenly.
>
Personally, the idea of a savory cheesecake has never appealed
although basil does sound interesting. Are you planning on eating it
with a fork or using a knife to spread it on something?

Please keep us posted on how you think it turned out

--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Apr 8, 9:07 pm, sf > wrote:

> >Now, keeping to the thread, back in January, Damsel posted a recipe
> >for Basil Cheesecake. It intrigued me (as the idea of savory
> >cheesecakes in general do) but I was put off by the quantities called
> >for in the recipe (full sized cheesecake - what if it sucked?).
>
> >So, today I had some leftover basil from the "Thai" Po'Boys and
> >decided to try the cheesecake. 1/4 of the recipe Damsel posted, in a
> >mini-cheesecake pan. It's in the oven as I type. The kitchen smells
> >heavenly.
>
> Personally, the idea of a savory cheesecake has never appealed
> although basil does sound interesting. Are you planning on eating it
> with a fork or using a knife to spread it on something?

I just ate the first chunk with my hands :-) But the plan is to
spread it on crackers or toast. I made a bit more than the pan would
hold, so I will spread the leftover goo on some nice rolls I have and
broil it.

> Please keep us posted on how you think it turned out

I thought is was excellent. The flavor was balanced and the texture
is just right. The only mistake I made was to forget about baking it
in a humidified oven, so the top cracked pretty badly. I baked it at
300 F for about an hour.

Here's a bad picture of it:

http://tinypic.com/view.php?pic=jl01dv&s=5

(The mini-cheesecake pans are 4 inches in diameter by 1 1/2 inches
tall.)

I think a full recipe (one larger pan or multiple mini's) would be a
hit at a dinner party.

--
Silvar Beitel
(posting more and more often :-) )

On Thu, 9 Apr 2009 07:49:38 -0700 (PDT),
wrote:

>Here's a bad picture of it:
>
>http://tinypic.com/view.php?pic=jl01dv&s=5

It doesn't look spreadable to me... it has a beadlike look in that
picture. How did it spread?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Apr 9, 12:53 pm, sf > wrote:
> On Thu, 9 Apr 2009 07:49:38 -0700 (PDT),
> wrote:
>
> >Here's a bad picture of it:
>
> >http://tinypic.com/view.php?pic=jl01dv&s=5
>
> It doesn't look spreadable to me... it has a beadlike look in that
> picture. How did it spread?

Looks that way, yes, but <shrug> it spread just fine (as in, didn't
break the crackers when you tried it and was still somewhat creamy in
texture).

--
Silvar Beitel
(insert .sig extras here)

On Thu, 9 Apr 2009 10:16:49 -0700 (PDT),
wrote:

>On Apr 9, 12:53 pm, sf > wrote:
>> On Thu, 9 Apr 2009 07:49:38 -0700 (PDT),
>> wrote:
>>
>> >Here's a bad picture of it:
>>
>> >http://tinypic.com/view.php?pic=jl01dv&s=5
>>
>> It doesn't look spreadable to me... it has a beadlike look in that
>> picture. How did it spread?
>
>Looks that way, yes, but <shrug> it spread just fine (as in, didn't
>break the crackers when you tried it and was still somewhat creamy in
>texture).

Great! Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.