While we navigate our way through this strange and difficult time we’ve heard from many of you that you are cooking as a way to stay busy, be productive and find enjoyment. At Sweet Basil we know that new culinary adventures are possible every day. For all of these reasons we have put together for you our customers, a group of menus and recipes from our archives. From a variety of our favorites, these are simply for you to pick and choose to try new yummy recipes.
We encourage you to experiment, use the ingredients you have, don’t be bound by the specifics (unless you’re baking) if there are ingredients you don’t have or don’t care for. We’re hoping you’ll have fun, and maybe give us feedback about recipes you’d like to see going forward.
This is our first group of menus and recipes, we will post more in a week or so. While we are in stay-at-home mode, you can get in your kitchen and have some fun!
Menu 1:
Creamy Tomato & Basil Soup Oven-roasted Salmon with Martini Sauce Green Beans with Pecans Orzo Risotto Cinnamon Ice Cream
Menu 2:
Crisp Romaine with Orange-Cumin Dressing Sesame Steak & Scallion Kebabs Coconut Rice Roasted Vegetables with Balsamic Syrup Lemon Olive Oil Cake
Menu 3:
Bean & Cheese Nachos Chicken & Green Chili Enchiladas Mexican Street Corn No-Bake Key Lime Cheesecakes
Menu 4:
Butter Lettuce Salad with Blue Cheese & Walnuts Tri-Tip Sirloin Roast Pesto Pasta with Potatoes & Green Beans Raspberry Cheesecake Brownies
Menu 5:
Salad of Balsamic Dressing, Apples & Cheese Turkey Stroganoff with Noodles Steamed Broccoli Strawberry Ice Cream
MENU 1
CREAMY TOMATO & BASIL SOUP – 6 Servings
3 TBSP olive oil
1½ cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 TBSP minced garlic (3 cloves)
4 lbs vine-ripened tomatoes, coarsely chopped (5 large)
1½ tsp sugar
1 TBSP tomato paste, optional
¼ cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 TBSP kosher salt
2 tsp freshly ground black pepper
¾ cup heavy cream
3 slices artisan bread, cut into cubes, optional
- Preheat the oven to 400 degrees.
- Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper, and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
- In a medium bowl, drizzle the bread cubes with a little olive oil to coat, and sprinkle with salt and pepper. Pour onto a baking sheet and bake for 7-9 minutes or until crispy.
- Remove the soup pot from the heat and purée with an immersion blender or in a food processor. Add the cream to the soup and reheat the soup over low heat just until heated. Season to taste with salt and pepper and serve, topped with croutons.
OVEN ROASTED SALMON WITH MARTINI SAUCE – 4 Servings
For the sauce
2 cups dry vermouth
¼ cup minced shallots
2 tsp coarsely crushed juniper berries, optional
1 tsp coarsely crushed peppercorns
8 oz clam juice or chicken broth
¾ cup whipping cream
3 TBSP butter
For the salmon
4 (4-oz) skinless boneless salmon fillets
1 TBSP olive oil
Kosher salt and freshly ground black pepper
2 tsp dried thyme
To finish
¼ cup sliced pimiento-stuffed green olives
2 TBSP dry gin
2 TBSP fresh lemon juice
1 TBSP chopped fresh chives, for garnish, optional
- Make the sauce: In a small heavy saucepan, combine vermouth, shallots, and peppercorns. Place the pan over high heat and bring to a boil. Boil until liquid is reduced to ¼ cup, about 12 minutes. Add clam juice and boil until reduced by half, about 8 minutes. Add cream and boil until mixture is reduced to ¾ cup, about 8 minutes. Add butter 1 tablespoon at a time, whisking until melted before adding more. Strain sauce through fine-meshed strainer. Return sauce to saucepan. (Can be made 2 hours ahead. Keep at room temperature.)
- For the salmon: Preheat oven to 400 degrees. Line a sheet pan with a silicone mat or parchment.
- Season the salmon on both sides with salt, pepper, and thyme. Drizzle with olive oil. Roast the salmon in the preheated oven for 15 minutes or until just cooked through.
- Rewarm the sauce over low heat. Stir in the olives, gin and lemon juice. Season with salt and pepper to taste.
- To serve: Place salmon on plates or serving platter. Spoon the sauce over. Garnish with chives.
GREEN BEANS WITH PECANS – 4 Servings
1 lb green beans, ends trimmed and cut in half
Kosher salt
2 slices bacon, diced
2 TBSP unsalted butter
¼ onion, medium dice
2 garlic cloves, minced
4 TBSP pecans, roughly chopped
1 tsp Cajun seasoning or freshly ground black pepper
- Bring a medium pot of generously salted water to a boil and boil the green beans for 4 to 5 minutes or until just tender. Drain and rinse with cold water.
- Heat a medium sauté pan over medium heat, then add the bacon. Cook, stirring, until the bacon is browned and crispy. Remove bacon to a paper towel and drain off the bacon fat.
- Reduce the heat to medium-low, melt the butter in the pan, and cook the onions until lightly browned and tender. Add the garlic and pecans and cook for another 2 minutes.
- Increase the heat to medium and add the green beans and Cajun seasoning (or pepper) to the pan. Cook, stirring, for 3 to 5 minutes or until green beans are heated through. Stir in the bacon, and season to taste.
ORZO RISOTTO – Serves 8
6 TBSP (¾ stick) butter
1 cup onion, minced
2 garlic cloves, minced
2 cups orzo (rice-shaped pasta)
6 cups boiling water
1½ tsp coarse kosher salt
1½ tsp dried thyme
1 TBSP finely grated lemon peel
6 TBSP chopped Italian parsley (or 2 TBSP dried parsley)
- In heavy large saucepan over medium heat, melt the butter. Add onions and garlic. Sauté until onion is tender, about 5 minutes.
- Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and texture is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and lemon peel, then mix in parsley.
CINNAMON ICE CREAM – Makes 10 (½-cup) Servings
1 TBSP cinnamon
1 cup half-and-half
¾ cup sugar
½ TBSP vanilla bean paste
2 cups heavy cream
- To make the ice cream: In a blender purée the cinnamon, half-and-half, sugar, vanilla, and heavy cream until thick. Transfer the ice cream base to the electric ice cream maker and run for 25 minutes or until you get soft serve ice cream. Transfer ice cream to a freezer container and freeze until ready to use.