Quoting Dale Shipp to Jim Weller <=-

We make frequent use of Thai basil, and even grew some

I can't buy either the fresh or dried herb or seeds locally but
would like to try some when the opportunity arises. I make do with
regular sweet basil with the tiniest pinch of ground star anise or
a few drops of Sambuca as a compromise.

(Later) Wait a minute, I may have had some varieties of Thai
basil but they had different names ...

From Wiki:

"Sweet basil (Ocimum basilicum) has multiple [over 40} cultivars -
Thai basil, O. basilicum var. thyrsiflora, is one variety ...
sometimes called anise basil or licorice basil ... but it is
different from the Western strains bearing these same names"

"Thai basil may be called cinnamon basil, which is its literal name
in Vietnamese, but cinnamon basil typically refers to a separate
cultivar."

Roslind has grown some kind of cinnamon basil.

"Three types of basil are commonly used in Thai cuisine ...
(1) Thai ... (2) Holy basil (O. tenuiflorum) [or] Indian ... tulsi"

That one I've bought, dried, in South Asian stores.

"Lemon basil (O. citriodorum) [vs.] Mrs. Burns' Lemon basil,
another cultivar."

Roslind has also grown some kind of lemon basil every other year
for years.

HOISIN DIPPING SAUCE-------------------------
THAI PEANUT DIPPING SAUCE----------------------

We had versions of both of those last night at my favourite
Vietnamese restaurant. Their style is chile free but there were
bottles of both Sriracha and Chinese style chile garlic sauce on
the table as well as soy sauce, so I could doctor mine up. (Roslind
and the other couple did not do that to theirs.)

Looking up holy basil in my archives I came a cross several recipes
that have never been posted here in this conference before. I'm
going to make them my theme for the next little while.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: T'iqur Qarya Awaze
Categories: Ethiopian, Condiments, Dips, Chilies
Yield: 1 cup

2 Bell peppers, seeds and
Stems removed, chopped
3 Jalapeno chiles, seeds and
Stems removed, chopped
1/2 tb Garlic
1 tb Minced ginger
1/4 c Vegetable oil
1/4 c Cilantro or Italian parsley
1/2 ts Holy Basil
Water as needed

Ethiopian Green Chile Paste

This is the green chile counterpart to Ethiopian Berbere, but
there are some differences. It's green, it's much milder, and
instead of placing it in stews, it's a condiment or dip for breads
and meats.

In a skillet, combine the bell peppers, jalapenos, garlic ginger
and oil, and saute until the bell peppers are tender, about 15
minutes. Drain the oil off and place the peppers in a blender. Add
the cardamon, cilantro, holy basil and puree. Add enough water to
make a thin paste.

Dave DeWitt

From: Fieryfoodscentral.Com

MMMMM

Cheers

Jim

... Not every herb puree is a pesto.

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On 05-28-22 23:06, Jim Weller <=-
spoke to Dale Shipp about Thai basil <=-

"Thai basil may be called cinnamon basil, which is its literal name
in Vietnamese, but cinnamon basil typically refers to a separate cultivar."

Roslind has grown some kind of cinnamon basil.

"Three types of basil are commonly used in Thai cuisine ...
(1) Thai ... (2) Holy basil (O. tenuiflorum) [or] Indian ... tulsi"

We had several basil plants last year. One was sweet basil and then the
others were Thai basil. I think we had a cinnamon basil and Holy basil.

"Lemon basil (O. citriodorum) [vs.] Mrs. Burns' Lemon basil,
another cultivar."

I've seen that one and tasted the leaves, but decided to leave it at the nursery.

Roslind has also grown some kind of lemon basil every other year
for years.

Every other year = you have too much left over from the yearly crop.
This past year we harvested most of the basil leaves and put them into
the dehydrator to dry them out. Then put the into ball jars and vacuum
sealed them.

This is the green chile counterpart to Ethiopian Berbere, but
there are some differences. It's green, it's much milder, and
instead of placing it in stews, it's a condiment or dip for breads
and meats.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Berbere, Hot spice mixture(dry)
Categories: Sauce, Ethiopian, D/g
Yield: 8 servings

2 ts Cumin seeds
4 Cloves
3/4 ts Cardamom seeds
1/2 ts Black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Coriander seeds
8 Small dried red chiles
1/2 ts Grated fresh gingerroot
- 1 teaspoon dried
1/4 ts Tumeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves

In a small frying pan, on medium low heat, toast the cumin, cloves,
cardamom, peppercorns, allspice, fenugreek, and coriander for about 2
minutes, stirring constantly. Remove from the pan and cool for 5
minutes.

Discard the stems from the chiles. In a spice grinder or with a
mortar and pestle, finely grind together the toasted spices and the
chiles. Mix in the remaining ingredients.

Store Berbere refrigerated in a well sealed jar or a tightly closed
plastic bag.

Comment in book: This is the hot and exotic spice mixture that give
Eritrean and Ethiopian cooking its characteristic flavor. The
traditional method of preparation is lengthy and uses some spices and
herbs not readily available here. The mixture presented is a close
adaptation, and it keeps well for months refrigerated. Berbere is
called for in the W'et recipes and can be used in other recipes that
call for a hot spice.

Copied from: "Sundays at Moosewood Restaurant", the Mooosewood
Collective, ISBN 0-671-67989-9

From Dale & Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:44:33, 30 May 2022
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Quoting Dale Shipp to Jim Weller <=-

Roslind has also grown some kind of lemon basil every other year
for years.

Every other year = you have too much left over from the yearly crop.

Not entirely. We also like variety and she grows different cultivars
in different years.

This spring it has been so warm here she planted things outdoors
last weekend instead of waiting the first weekend in June. Three
of the things she started were dill, cilantro and parsley. Those
three herb are lovely when but don't dry well. All the others can be
purchased easily year round, dried, at supermarkets.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Clam Pot
Categories: Thai, Clams, Noodles, Wine, Herbs
Yield: 6 Servings

3 lb Littlenecks, preferably
Small, scrubbed and soaked
In cold water to cover for
One hour
4 oz Very thin somen noodles
1 ts Safflower or corn oil
1 ts Dried chili pepper flakes
8 Cloves garlic, smashed and
Cut into thin slices
8 Scallions, ends trimmed, cut
Into 1 1/2-inch lengths and
Smashed lightly with the
Flat edge of a knife
3/4 c Rice wine or sake
1 1/2 c Water
2 tb Fish sauce
1 c Thai holy basil, julienned

Drain the clams. Heat 3 quarts of water until boiling. Add the
noodles, and cook until tender. Drain in a colander, and rinse
lightly to remove the starch. Drain again. Portion the noodles
equally in the noodle bowl.

Heat a large heavy pot, add the oil, and heat until hot, about 30
seconds. Mix the chili pepper flakes, garlic and scallions. Add to
the pot, and stir fry about 10 seconds, until fragrant; then, add
the rice wine and water. Cover, and bring to a boil. Add the
clams, cover and, once the liquid reaches a boil, reduce the heat
to medium and cook, shaking the pot from time to time to allow the
clams to cook evenly. Cook for 8 minutes, or until the clams have
just opened.

Add the basil, and fold into clams and their liquid. Cover, and
cook briefly. Uncover, and add the fish sauce to taste. Portion
the lams and broth into the serving bowls over the noodles. Serve
immediately.

Adapted from "Asian Noodles" by Nina Simonds

Source: New York Times

MMMMM



Cheers

Jim


... The D.E.A. destroyed my last herb garden!

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