basil Archives | FoodFash

Shrimp – Watermelon – Feta – Basil

August 2, 2013 by Kristin

Today was wonderful in a way that, years ago, I would have never known to appreciate. I woke up bright and early and walked to work through the tree lined streets of my new neighborhood. I made the most of my lunch break by picking up dinner groceries and boat loads of wine at the market. And then I rushed home after work, threw on a house dress, put on some tunes, and got to work in the kitchen. Everything felt in place.

I informed the virtual world of what I was up to and lured my friend Justin with the promise of wine when he arrived. He provided company while I chopped, I turned over food while we chatted. Shrimp steamed with Old Bay, cubed watermelon, cubed feta, and chopped basil. It was light, fresh, and flavorful – and I wish I had made lots more.

Max, my new roommate, returned from work shortly after. He polished off the rest of my creation as he muttered, “I love living here.”. Our house has quickly turned into an impromptu gathering spot for our friend circle and I couldn’t think of a way I’d rather it be.

Forcing The Conversion

February 7, 2013 by Kristin

Lately, it seems as though I’m awfully committed to being a tomato liker. When I was home for Christmas, I ordered a caprese-esque dish from Food + Drink Lab. Shortly after, I asked my roommate to make a caprese salad for New Year’s Eve dinner. Over the weekend, I ate tomato on a sandwich on purpose. And tonight, a caprese salad was once again on my mind.

I picked up a vine of yellow tomatoes at the market, hoping that their lack of redness meant a less tomato-y flavor.

I made a super simple balsamic reduction by bringing 1/2 cup balsamic and 1 teaspoon sugar to a boil and whisking until thick. And then I assembled: yellow tomatoes, fresh mozzarella, balsamic reduction, fresh basil.

I was severely wrong about the yellow tomatoes being less tomato-y. They were super seedy/slimy in the middle, but I forced myself to eat them anyway, hoping each tomato experience will bring me closer to that like feeling. I ate a plate full and then brought the rest up the hill to the boys. They mounged, they approved.

White Wine-O

April 30, 2011 by foodfash

Since discovering how easy it is to make marinara sauce from fresh tomatoes, that’s what I do! Well, as often as I remember that’s what I do.

It’s always olive oil, garlic, tomatoes and basil. However, I never use the same proportions, because what I also can’t remember to do is write this stuff down.

Well, tonight I made a mental note to make a mental note of proportions.

And I changed it up a bit!

FoodFash Marinara

3 Tablespoons Olive Oil

5 Cloves of Garlic, Crushed

4 Vine Tomatoes, Chopped

1/4 Cup White Wine (perhaps leftovers from a meal gone wrong?)

Lots of Fresh Basil, Chopped

Heat olive oil over medium heat and add the crushed garlic. Just as the garlic starts to brown, add the tomatoes. Increase heat to medium high and let the tomatoes cook down for about 10 minutes, stirring often. Add the white wine and cook at medium high for another 10 minutes, again stirring often. Reduce heat to medium low and cook until tomatoes are mush. Add basil, stir, remove from heat, and serve!

Do you think it’s a coincidence that I stumbled upon a kick butt sauce creation and a newfound appreciation of freezing in the same week??

Go Go Gadget Perfect Sandwich

April 7, 2011 by foodfash

The instant a portobello mushroom sandwich comes into sight when browsing a menu, it’s a deal. For reasons unknown, I was so intimidated by a homemade portobello steak that I deemed them a treat.

Similar story with roasted tomatoes. Only recently discovering that I LOVE tomatoes as soon as the tangy funk disappears, I had never tried the roasted version on my own. Attempting to tackle two unknowns during a one hour lunch break (cut short by the slowest train ever) could have been a tad too aggressive.

I go-go-gatcheted around my kitchen like I was last minute tidying up before a guest arrived. Adrenaline pumping, stomach growling, clock racing.

I drizzled the tomatoes with olive oil, stuffed with crushed garlic, and sprinkled with salt and pepper. Likewise, I drizzled the portobello cap with olive oil and balsamic vinegar. There was no time for slow roasting… I cranked up the heat to 500 degrees, flipped on convection, and prayed they’d finish before it was time to rush back to the office.

Meanwhile, I mixed mayo, fresh basil, lemon zest, and lemon juice together to mimic this sauce I fell fast in love with during my LA visit.

I slathered one side of homemade ciabatta bread with the mayo mix and covered the other side with baby spinach. The lemon juice thinned the mayo out quite a bit, so it’s not nearly as coronary clog-esque as it appears!

Even though the veggies had no choice – I was so so late – they were ready. Phew! I slapped the sides together and basked in glory. Did I really just make the sandwich of my dreams at a record pace?

Yes, yes I did.