I have several things on my plate for the next couple of weeks, but I couldn’t keep this from you. It was one of those things I made for myself and thought, dang it how selfish would I be not to share this? I’ll make this quick…
Last weekend I hit our local farmer’s market and was delighted to find tomatoes. I know, tomatoes are in the grocery store every week of the year and there’s even been hothouse tomatoes at the market for a while. That’s not what I’m taking about. I’m talking about “grown in the ground”, luscious, sweet, red (and other colors too!!) tomatoes. The kind when you smell they they have that vine-y tomatoes smell. You know it, and to me it’s summer. I have memories of canning bushels of tomatoes with my mom and my dad and making his special spaghetti sauce.
While any tomato are pretty good, but they’re even better when you try eating them seasonally. Back in the day I used to take cooking classes from a restaurant in Madison, L’Etoile (I miss those classes, dang it, Chef Tory, bring them back!). I learned so much from their chefs, but their founder, Odessa Piper was like the Midwest equivalent of Alice Waters. Very much an early adapter of the local food movement, she is a rare gem and visionary. One of my favorite classes was following her around the Madison Farmer’s Market and meeting each of her favorite purveyors. I still shop from them when I’m in the area. She always extolled the virtues of eating seasonally. How much more delicious it is to eat a tomato, or even a BLT if you haven’t for many months. Then she said you eat them when they are in season until you’re almost sick of them because you crave them so much, but it is these “culinary vacations” we have to take from certain fruits and vegetables when we eat seasonally that makes them all the more special.
Now I can’t do this, at least not completely. I’m lucky in that I live by a really great farmer’s market in central IL. I can even get peaches locally for a few months over the summer. However, if I couldn’t get local peaches I’d have to get them somehow. There’s other things like avocados that I just couldn’t live without. And I do eat the occasional tomato off season, but they don’t taste very good, and I usually regret it in the morning.
By now you’re saying, “Um, so what does this have to do with Basil Oil? Can we circle back to the point, hmm?”. Sorry for the long windup, but I’m getting there. When tomatoes are in season, basil is right there too. Basil and tomatoes, like Bert and Ernie, two very different things that go quite well together. At the market last week as I squirreled together my tomato stash, I grabbed a bunch of basil (yes, I have “basil” in my “garden” but my garden is a sad sad place where plants go to die and I’m trying to give them their space. That’s for another time. Or not).
I had been plotting to make a Margarita Pizza with my spoils when I turned on an episode of Barefoot Contessa where she was drizzling some gorgeous vivid green oil over some tomatoes. Basil Oil! I thought, well, why not? I googled up a recipe and found a good one on Epicurious. A couple of words of advice about the recipe. You need to blanch the basil or it will get muddy brown. A big part of this recipe is how beautiful it looks, so take 5 seconds and blanch it. I shocked it in ice water too, but cold water is probably fine. Also, I used a mixture of olive and canola oil because the olive oil I had was kind of spicy. I’d use all olive the next time I make it. It doesn’t have to be fancy oil, but I think all olive would have been a bit jazzier.
Mmmm, my bright green precious…
That’s not to say it wasn’t delicious. Seriously. I made a caprese salad with tomato, fresh mozzarella, and basil and it was amazing. You can see the evidence, or lack there of above and I’m not saying this lightly; it was incredible. Over the next few days I was looking for ways to use it. I made some sandwiches and used it as a spread/oil for the bread. I also drizzled it over some fish I steamed in the oven. There are so many ways you could use this oil. Also, It lasted for several days and stayed bright green and tasty.
So um, not quick I guess, but I couldn’t help myself. ‘Tis the season for basil oil and fresh tomatoes.