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 2
CRISP ROMAINE WITH ORANGE-CUMIN DRESSING – Serves 4
¼ tsp ground cumin
2 tsp white wine vinegar
2 tsp orange juice
½ tsp freshly grated orange zest
4 TBSP olive oil
8 cups bite-size pieces romaine, washed and spun dry
Salt and freshly ground black pepper
- In a blender or whisk, combine cumin, vinegar, orange juice, zest, and salt and pepper to taste. Blend until mixed thoroughly. Slowly add oil, blending or whisking until emulsified.
- In a serving bowl, place the romaine, drizzle with dressing and toss to coat with dressing.
SESAME STEAK & SCALLION KEBABS – Serves 4
½ cup soy sauce
5 garlic cloves, forced through a garlic press.
2 TBSP sesame oil
2 tsp minced fresh gingerroot
3 TBSP sugar
4 tsp red wine vinegar
4 tsp sesame seeds (black and white, if available)
2 tsp black pepper
2 lbs boneless shell steak (New York cut), cut into 1-inch cubes
10 (8-inch) bamboo skewers
16 scallions, trimmed
- In a small bowl whisk together the soy sauce, garlic, oil, ginger root, sugar, vinegar, sesame seeds, and pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewers crosswise through the middle of each scallion so that the scallions stand parallel to one another.
- Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well. Let the kebabs marinate, chilled, turning them frequently, for 25 minutes.
- Preheat the gas or charcoal grill until hot. Clean and oil grates.
- Grill the kebabs on oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively, the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.)
- Portion the coconut rice onto plates. Place the beef and the scallions, both removed from skewers, over the rice.
COCONUT RICE – Serves 4
1½ cups well-stirred canned unsweetened coconut milk
½ cup water
1 tsp salt
1 cup long-grain white rice
Toasted sweetened flaked coconut, for garnish, optional
- In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of the liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
- Serve rice sprinkled with coconut.
ROASTED VEGETABLE PLATTER WITH BALSAMIC SYRUP & SEA SALT – 8 Appetizer Servings
For the vegetables:
2 cups broccoli florets
4 small carrots
1 bunch asparagus, ends trimmed
1 small zucchini, cut in half crosswise and then into ½-inch sticks lengthwise
1 small yellow squash, cut in half crosswise and then into ½-inch sticks lengthwise
2 large garlic cloves, minced
Olive oil
1-2 TBSP seasoned salt
Freshly ground black pepper, to taste
For the balsamic syrup:
1 cup balsamic vinegar
- Cut the broccoli into bite-size florets. Peel the carrots and cut in half lengthwise. Cut each half on a diagonal in half again.
- Blanch the broccoli and carrots: Bring a deep skillet of water to a boil. Add about ½ teaspoon salt. Add the broccoli and cook one minute to set the color. Immediately transfer to a bowl of ice water to shock the color. Remove to paper towels to drain. Bring the water back to a boil and add the carrots. Cook the carrots until almost fork tender, about 2-3 minutes. Plunge the carrots into ice water. Drain on paper towels. (The vegetables can be prepared one day ahead. Cover tightly and store in the refrigerator.)
- Prepare the balsamic syrup: Pour the vinegar into a small pot. Heat over medium high heat and cook until reduced to about ¼ cup. Transfer vinegar to a small bowl to cool. (Vinegar will thicken as it cools.) (Can be made several days ahead – cool, cover, and store at room temperature.)
- Line a sheet pan with a silicone mat or parchment. Heat oven to 400 degrees.
- Arrange the vegetables in one layer on the sheet pan. Drizzle generously with olive oil and season with pepper. Sprinkle the vegetables with the garlic and seasoned salt. Place in the preheated oven and cook for 8-10 minutes or until tender-crisp.
- To serve: Arrange the roasted vegetables on a platter. Drizzle with the balsamic syrup. Serve warm or at room temperature.
LEMON OLIVE OIL CAKE – Serves 8
¾ cup olive oil plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large egg yolks
4 large egg whites
¾ cup plus 1½ TBSP sugar, divided
- Put oven rack in middle position and preheat oven to 350 degrees. Grease a 9-inch spring form pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
- Finely grate enough lemon zest to measure 1½ teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1½ tablespoons fresh lemon juice.
- In a large bowl, using an electric mixer beat together yolks and ½ cup sugar at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add ¾ cup olive oil and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
- In another large bowl with cleaned beaters, beat 4 egg whites with ½ teaspoon salt at medium-high speed until foamy, then add ¼ cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
- Gently fold one-third of whites into yolk mixture to lighten, and then fold in remaining whites gently but thoroughly.
- Transfer batter to spring form pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1½ tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1¼ hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
