Cooking with Basil
Raspberry Basil Mojito
INGREDIENTS
- White rum
- club soda
- fresh basil
- fresh mint
- fresh raspberries
- two limes
- basil raspberry simple syrup (recipe below).
Raspberry Basil Simple Syrup (makes two cups)
1 cup sugar
1 cup water
5-10 raspberries
3-6 basil leaves
In a small pot, combine all ingredients and bring to a simmer. Crush the raspberries and basil leaves with a whisk or spoon as you stir the mixture. Continue simmering and stirring until the sugar has completely dissolved.
Allow your syrup to cool completely in the pot, then strain it into a glass or jar.
You can keep this syrup covered for two weeks or longer in the refrigerator.
Raspberry Basil Mojito (serves one)
2 ounces white rum
1 ounce simple syrup
juice of one lime
5 fresh mint leaves, chopped
5 fresh basil leaves, chopped
fresh raspberries
club soda
In a tall glass with ice, combine rum, simple syrup, lime juice, mint and basil leaves, and fresh berries. Top it off with club soda. Stir and enjoy, preferably on a porch!
Summer Squash and Basil Pasta
INGREDIENTS
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¼ cup olive oil
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8 garlic cloves, thinly sliced
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2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
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Kosher salt
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1 teaspoon Aleppo-style pepper, plus more for serving
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12 ounces paccheri, ziti, or other large tube pasta
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2 ounces Parmesan, grated (about ½ cup), plus more for serving
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1 tablespoon fresh lemon juice
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½ cup basil leaves
RECIPE PREPARATION
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Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
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Transfer pasta to skillet using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
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Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
Strawberry Basil Shortcake
INGREDIENTS
shortcakes
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¼ cup sugar
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1 tablespoon baking powder
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½ teaspoon kosher salt
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2 cups all-purpose flour, plus more for surface
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6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
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1 cup heavy cream
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1 large egg, beaten to blend
berries and assembly
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1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided
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4 tablespoons sugar, divided
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2 sprigs basil
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2 cups heavy cream
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2 tablespoons crème fraîche
RECIPE PREPARATION
Shortcakes
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Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).
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Turn out dough onto a lightly floured surface and pat into a 12×4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.
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DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.
berries and assembly
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Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.
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Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.
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Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.
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Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.
