Saturday, October 24, 2009

playing with purple basil: the beginning

it has been a nice productive morning thus far. i've been able to some needed cleaning, laundry, clearing a few things out of my closet, and managed to squeeze in some initial experimentation with purple basil. if you are wondering how the basil lasted this long (since i bought it at thursday berkeley farmers market)....well, i soaked the bunch in some cold water for a few hours last night which perked it right up. it is funny to see how that really does make a difference...perhaps some day i'll provide a photo shoot with the progression of submerging limp basil in cold water. anyway, my initial experimentation with the purple basil went well.

i actually started out this morning by putting some garlic cloves in olive oil in the oven. i figured that this would come in handy for some pastas or as a complement to some of my dishes over the next couple of days. i love things like this as it allows me to use the oil and the garlic for so many things! it is nice to have staples such as these on hand when throwing stuff together.

while that was cooking in the oven, i grabbed a few leaves from my bunch of purple basil...


then cut them in a chiffonade and set aside. then i grabbed a chunk of a baguette....


split it and then put the pieces into the oven to toast/warm the bread. while that was going on, i dug around in my fridge trying to figure out what would go....i have some heirloom tomatoes that i picked up from riverdog farm...which would likely go well with the basil...but decided to pass on them for the bread-oriented snack as i may be using the tomatoes with purple basil and eggs later today. no need to overdose on tomatoes today. so instead, i reached for the triple creme goat brie....



i had a feeling that his would go well with a drizzle of garlic oil and the basil.. by this point, i could smell the garlic in the oven, so i took it out...

see it still sizzling? hmmmm. it smelled so good. (btw, i took it out earlier than usual since i knew i was just going to let it sit in the sizzling oil for a while....which did turn it into a caramel color later. just wanted to let you know...). after i took the garlic out of the oven, i also took the warmed bread out of the oven as well...and proceeded to spoon some of the garlic oil on the toasty sections of bread....

then put some of the brie on each slice and sprinkled the chiffonade of purple basil on top.


all rather simple.

yet, pretty tasty. i think this is a good start with the purple basil.....don't you?

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