Bring 1 qt. of water to a boil add 1 tsp of salt. Have ready a bowl of ice water with a strainer. Place the picked basil leaf in the boiling water stir and let boil for one minute, remove and place in the ice water right away to stop the cooking. Let cool then remove from the water and squeezes out as much water as you can with a towel or your hands. Now place in a blend with ¼ cup of the oil and blend for 1 minute, then slowly add the rest of the oil and the 1 tsp of salt. You can use the basil oil just like this or you can strain it and use the oil for one thing and the leaf solids for another.
Fresh Tomato Broth
2 lbs red tomatoes
2 C white wine
2 bunch basil stems
2 &bnsp; shallots diced
1 tsp salt or to taste
Place washed tomatoes in food processor and puree. Place all the puree in a saucepan bring to a boil reduce heat and simmer for a 5-minute.
Place the white wine, basil stems and shallots in a saucepan and reduce to ½ cup. Then add the wine reduction and tomato broth together and strain. Adjust the salt, to your taste.
Roasted Beet Salad - Serves 6
7 Beets, if using baby beets use 10 to 12
1/4 C Rice wine vinegar (unseasoned)
6 T Olive Oil
4 oz Shallots diced
Salt and Pepper to taste
Pre-heat the oven to 350°.
Trim the greens off and wash the beets (use the greens of and other meal).
Place the beets in and oven proof pan, coating by tossing with 2 T olive oil, ½ tsp salt, ¼ tsp pepper. Tightly covered with foil and roast until tender for 45 min. to and 1 ½ hr . When beets are cool enough to handle, peel (really the skin just slips off) and cut in to wedges. Place in a bowl, and pour on the rice wine vinegar, the rest of the olive oil and season with salt and pepper to taste. Serve warm or cold. Just before serving sprinkle on the feta. Enjoy with a glass of Stone Cellars.
