basil

July 13, 2011

Creamed Summer Corn (and a new addition!)

mel recipe, sides & bites basil, corn, tomatoes, vegetarian

Hi everyone! As you probably guessed, store I’ve been a bit busy with our new addition. Olivia Camero Ainslie made her debut on Saturday, sales June 18th at 10:29 PM. She was 6 lbs 5 oz., 19 inches long and cute as a button! Here she is at 2 weeks old (cue the awwwww). Thank you all for your well-wishes!

Liv

Although I’ve miraculously been finding the time to cook, our meals have been nothing to blog about. Mostly sandwiches, stir-frys and my standard pasta with sausage and kale. But I finally found time to make something easy and still delicious enough to share. Summer means corn and I was looking for a side dish that was luscious, but not too heavy. (I’ve got some Ben & Jerry’s baby weight to shed!)

Creamed Summer Corn

This creamed corn is much lighter than the traditional version, and oh my was it good! The corn was sweet and summery and a little creamy. Cherry tomatoes, lime zest and fresh basil add just the right amount of brightness. It was a most perfect summer side dish and made our otherwise boring lunch (sandwich, of course) something special.

Now that things have settled into more of a pattern, I’m looking forward to blogging at least once a week. Wish me luck!

June 7, 2011

Pesto Power Salad

mel entree, recipe, sides & bites basil, edamame, farro, grain, pesto, vegetarian

Pesto Power Salad

Sometimes you crave Mac & Cheese. The good, prostate homemade kind made with bechamel and extra sharp cheddar and topped with buttery breadcrumbs. That’s what I had this weekend. It was delicious and comforting and heavy. (See Epicurious for the recipe.) Other times, look you actually want something a little healthier. Something that doesn’t make you want to curl up on the couch in a food coma for 2 hours. Especially if it’s a weekday lunch and you’ve got at least 5 more hours of work to do.

For me, sales a grain salad is the best kind of lunch. You can make a big batch at the beginning of the week, it doesn’t wilt and it just tastes better the longer it marinades. I like to call this kind of salad Power Salad. It all starts with your favorite grain – anything from quinoa to farro. The key to good grains is toasting them in a dry skillet until they’re just starting to turn golden and become fragrant. Toasting gives them a deeper, nuttier flavor.

Once you’ve cooked your grains, toss them with beans, sturdy vegetables and an herby vinaigrette. This time I used edamame beans and a lemony pesto made with almonds. Mix everything together, refrigerate and you’ve got lunch for the week. Lunch that will make you feel great and not put you in a food coma. I like to save good food comas for the weekend when you can really enjoy them.

May 24, 2011

Peach & Radish Salad

mel entree, recipe, sides & bites almonds, basil, feta, peach, radish, salad, vegetarian

Peach & Radish Salad

I wish I could take credit for this recipe, price but I am sad to say that I cannot. I’ve mentioned before that Michael’s Genuine is my favorite spot for brunch. And I don’t mean that it’s my favorite spot in Miami, pharm I mean that it’s my favorite anywhere. Now that my due date is fast approaching (32 days left! But who’s counting…), I’m taking every opportunity to do things I soon won’t be able to. Like sleeping in and going out for fancy brunch with Tom.

One of the many daily specials at our fancy brunch was “Local Peaches” – a salad made with peaches, radishes, almonds, feta cheese and basil. Since Tom isn’t a huge fan of peaches, I was going to pass even though it was the dish that stood out from the menu. But then a server walked by with the dish and it was such a beautiful plate of food – all gem-toned peaches, bright radish rings and vibrant basil – that I knew I had to get have it despite Tom’s anti-peach stance. As usual, I was right. The peaches were the most memorable dish we tried and Tom loved it. It’s nice to be right.

Peach & Radish Salad

Of course, I had to try to recreate it at home. I couldn’t find local peaches, but I did find some nice-looking ones from Georgia which were the perfect almost-ripe for the salad. The peaches and radishes are sliced super-thin (a mandoline works particularly well for the radishes) and tossed with a little olive oil and a touch of white wine vinegar. Almonds are coarsely chopped and toasted. Basil is torn. Feta is crumbled. Everything gets assembled prettily on a plate and generously sprinkled with freshly ground black pepper. It’s a little sweet, crisp, crunchy and super refreshing. Seriously one of the best ideas I’ve ever stolen from a restaurant and the perfect summer side to a sandwich, or a beautiful appetizer for a fancy dinner party.

August 19, 2010

Corn, Bacon & Basil Spaghetti

mel entree, recipe bacon, basil, corn, pasta

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A few weeks ago I made a Corn Chowder with Bacon & Basil that I absolutely devoured. Fresh and seasonal, I loved the contrast between the sweet corn, smoky-salty bacon and fragrant basil. So when I saw a recipe for Pasta with Bacon & Corn Pesto on Serious Eats last week, I decided I had to make it immediately.

Instead of going the pesto route with pine nuts and olive oil, I wanted something more reminiscent of creamed corn. I crisped my bacon, then cooked the corn in the bacon fat. I pureed some of the corn with a little cream and Parmesan cheese into a creamy yellow sauce which was tossed with the bacon and spaghetti and topped with basil ribbons and lots of freshly ground pepper.

Corn, Bacon & Basil Spaghetti

This pasta is even better than the chowder. Same lovely flavor combination with all the addictive goodness of pasta. I followed my meal up with a juicy peach, making me glad that it’s summer despite the stifling heat. A perfect meal.

August 12, 2010

Heirloom Tomato, Olive & Goat Cheese Tart

mel entree, recipe, sides & bites basil, goat cheese, olive, pastry, tart, tomato

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I was going to call this a “rustic” or “freeform” tart, store but let’s be honest here. This is the tart of a lazy person. A person without one of those cute tart pans with the scalloped edges. Someone who has no patience for trimming dough or crimping edges. This is a haphazard, decease thrown-together kind of tart. And it doesn’t matter one tiny little bit. It’s still delicious.

Tomatoes have always been one of my favorite foods. Growing up, I’d sneak the them from the cutting board while my mom prepped the salad. I can eat simple, naked tomato slices all day long. Especially the juicy heirloom varieties piled up at Whole Foods this time of year. So, imagine my dismay when I discovered that my boyfriend (now husband) was no fan of tomatoes. Inconceivable! Over the years I’ve managed to sneak him enough good tomatoes to change his mind. They’re still not his favorite food, but he doesn’t pick them out of salads and sandwiches anymore.

Heirloom Tomato, Olive & Goat Cheese Tart

And he most definitely wouldn’t pick them out of this tart. The tomatoes practically melt into a sauce over the goat cheese and the olives add just the right amount of briny contrast. Sprinkled with basil ribbons and drizzled with really good olive oil, this is just about the most perfect summer tart. It’s not fussy or finicky or time-consuming. The hardest part is waiting for it to come out of the oven. This is the tart recipe for those of you without the fancy tart pan, but who still crave a flaky, buttery crust filled with summer’s best.

July 22, 2010

Corn Chowder with Bacon and Basil

mel entree, recipe, sides & bites bacon, basil, chowder, corn, potatoes, soup

Corn Chowder with Bacon and Basil

I know what you’re thinking – it’s 100 degrees outside and this crazy girl in Miami is making soup? What can I say? I love a good corn chowder and a good chowder starts with good corn. Sure, viagra frozen corn works in the winter, but fresh corn is best and the best corn of the season is just starting to show up.

Since I’ve been hitting the strawberries and Nutella pretty hard lately, I wanted to keep this light. I was not kidding about my pants being too snug lately. So instead of cream and flour, I thickened the soup with skim evaporated milk and potatoes. To keep it tasty, I added some crisp and crumbled pepper bacon and ribbons of fresh basil. It’s hearty enough to be called a chowder, but light enough for summer. A happy little summer soup.

May 13, 2010

Pesto & Smoked Salmon Potato Salad

mel entree, recipe, sides & bites basil, pesto, potatoes, salmon

I don’t know about you, viagra 40mg but I’m so ready for summer. Long, help hot days at the beach, flip flops and the smell of sunscreen, and cookouts. There’s no better way to end a day at the beach than with something grilled and a frosty beer. And you always need a good side dish for all of that grilled goodness. This potato salad is one of those things you can pull together in the morning let it hang out until you’re ready for it. Not only will it keep a long time, the flavors will actually get better.

Pesto is one of those things everyone has had a hundred times and mostly it’s nice but not exceptional. I’ve always liked, but never loved pesto. Now I know it’s because I had never had really, truly good Italian pesto. And I think the secret isn’t in the olive oil or the basil. I think it’s the cheese. You gotta go for the aged Pecorino – the good stuff. None of that pre-grated Parmesan nonsense. That will get you merely passable pesto. I also skipped the garlic. I know what you’re saying – pesto isn’t pesto without the garlic. But I swear I didn’t taste any garlic in my Italian pesto, so I skipped it. And it was just perfect. I never thought I’d prefer something without the garlic, but I do.

Now that you have your perfect pesto, a delicious side salad is easy. Pasta with fresh vegetables, whole grains, couscous or potatoes. You can put it on anything and your salad will be great. I chose potatoes and smoked salmon because that’s what I had. And now I have a lunch that I just can’t wait to eat!

September 9, 2009

Zucchini, White Bean & Leek Soup

mel entree, recipe, sides & bites basil, beans, garlic, leeks, soup, vegetarian, zucchini

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I spent Labor Day weekend on Lake Michigan – eating s’mores by the beach bonfire, prosthesis drinking the first of the season’s Octoberfest and generally lounging around. At night the temperatures dipped into the 50’s and I snuggled into my hoodie. A very welcome taste of Fall for this Floridian. And it got me thinking about soup, even after I returned to the stifling Miami humidity.

So, with Fall on the brain , but summer in the pantry, I made this Zucchini, White Bean and Leek Soup. Instead of using potatoes and cream as a base, I simply sauteed some leeks and simmered those with zucchini and lots of garlic in some chicken stock. I added cannelini beans for creaminess and blended it into a nice, soothing puree. Topped with croutons, a dusting of Parmesan cheese and some basil oil – it was a pretty perfect lunch. A little summer, a little fall and just right.

August 4, 2009

Lighter Summer Squash Red Curry with Basil

mel entree, recipe basil, curry, red pepper, squash, tofu, vegetarian, zucchini

Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, dermatologist rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)

But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.

A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.

July 24, 2009

Grilled Summer Squash Caprese

mel recipe, sides & bites balsamic, basil, cheese, mozarella, salad, squash, tomato, zucchini

Right around this time every year, click people start scouring around for new zucchini recipes to get through what is usually an abundance of summer squash. Zucchini muffins, zucchini bread, ratatouille and zucchini pasta abound. Fortunately for me, I love the stuff and can’t get enough.

One of my favorite preparations is on the grill. Marinated and grilled summer vegetables are so good in pasta, salad or as a simple side. This time, I sliced some zucchini and yellow squash very thin, sprinkled with salt and pepper and quick-grilled them. Stacked with fat tomato slices and topped with a thick hunk of fresh mozzarella cheese, they made a very delicious and very pretty caprese salad.

But what really made it special was the good olive oil and and balsamic reduction I drizzled over the top. I’d never made a balsamic reduction and was pleasantly pleased by how utterly delicious and simple it was. I just simmered some aged balsamic vinegar in a little pot for awhile and it became an intense, slightly sweet syrup that’s insanely good with vegetables and creamy mozzarella.

A beautiful appetizer and an even better sandwich squished into a fresh baguette. Yum, yum and yum!

June 16, 2009

Pesto Shrimp w/Pancetta & Parmesan Polenta

mel entree, recipe basil, parmesan, pesto, polenta, shrimp

Now that is an alliterative title! Moving on…

I’m really not a big fan of store-bought or even most restaurant pesto. Something about it tastes stale or old…just not fresh. Maybe they make it too far in advance, dentist maybe they heat it up too long before they use it. I’m not really sure – there’s just something off about it.

I’m lucky enough to live in a place where I can get fresh, local basil all year long. But most of you have likely been on a fresh basil hiatus for a few months. There’s no better way to welcome it’s arrival at the farmers market than fresh, homemade pesto.

Instead of the usual pasta, I dressed some garlic-sauteed shrimp in the fresh pesto. Nestled on creamy Parmesan polenta and topped with crisp pancetta, this is one of my new favorite recipes. It’s bright and fresh and summery, but still hearty. It’s like a fancy-pants shrimp and grits. I love it!

October 2, 2008

Prosciutto Sandwich w/Basil Apple Fennel Slaw

mel entree, recipe, sides & bites apple, basil, cheese, fennel, prosciutto, saintalbray, sandwich

Lately, illness I’m loving big, story delicious sandwiches full of meats, cheeses and “slaws”. I tried looking up the definition of a slaw, but all I got was “sliced cabbage”, which isn’t really what I had in mind. Here’s my definition. Slaw (n.): A crunchy mix of thinly sliced vegetables and herbs, dressed with mayonnaise or vinaigrette, and usually served as a side or topping with a sandwich. There. I feel better. Now I can use the term slaw as loosely as I have been and we can get back to talking about the sandwich.

I like to think of this sandwich as a transition meal between Summer and Fall. The fennel and basil make it taste Summer-fresh, but the green apple definitely says Fall. The rest of the sandwich is a neat little stack of prosciutto, Saint Albray Cheese — a creamy, Brie-like, spicy cheese — and the slaw. It was perfectly simple, a nice balance between meat and cheese and vegetables, and absolutely delicious!