What I Made: Thai Basil Chicken

Thai Basil Chicken

I altered this recipe to use what I had on hand from the CSA. I had a couple of bundles of basil from the last couple of weeks that I kept alive in water, so there was plenty…although technically this recipe calls for holy basil the basil we have from the farm works wonderfully!!

1lb ground chicken
2 bunches of basil, stems removed
3 tblsp fish sauce
6 hot peppers from last weeks share — less if you don’t like spicy, minced
2 shallots, minced
1 large clove minced garlic
cooking oil (I used hot sesame oil)

Heat oil in wok
add garlic, shallots and peppers and cook until garlic and shallots start to brown
add ground chicken, and cook, stirring, till browned and juice from meat is almost gone.

Add fish sauce and stir. Add basil and mix in a few times. Remove from heat and eat! This is wildly delicious and goes well with rice or a leafy salad.


Even More Kohlrabi: Fresh Mozzarella and Roasted Kohlrabi Crostini with Crispy Lemons and Shallots

When discussing our CSA vegetable bounty, a friend and I decided to have a CSA dinner party, preparing dishes made from our respective shares. As luck would have it, I had time only to prepare fennel and kohlrabi salad (from The Frankies Spuntino Kitchen Companion & Cooking Manual by way of the Brooklyn Supper Blog) the night before. My plan to make fresh mozzarella and roasted kohlrabi crostini with crispy lemons and shallots was thwarted by a friend’s move the day of the dinner and a rainstorm making transport to Carroll Gardens potentially soggy.

Luckily, my friends made an amazing meal that made up for my lack of dishes. I made the crostini the next day, using the kohlrabi, garlic and basil from my share. Both recipes are from a site I recently discovered call Gojee, a recipe aggregator that allows users to type in the ingredients they crave, or individual or multiple ingredients they have on hand and want to use. You can even tell Gojee what you don’t like. The recipes are culled from a variety of blogs. (Think Epicurious meets Tastespotting.) —Josie Rubio

{Recipe after the jump}

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Corn and Basil Chowder

Guys, we get corn this week! Are you as excited as I am? Maybe you will be if you have a nice, easy corn recipe to try. This is not really chowder, but it sounds so much nicer than calling it a soup.

This is my old faithful variation on a corn, basil, and tomato salad that I will post when we have tomatoes. Instead, I flesh this out with pimentòn de la vera. The barest hint of smoke and spice adds a bacon-esque richness to what is otherwise a very lean soup; a squeeze of lime brightens the flavors. Making a stock from the cobs and basil stems gives the soup a little more depth.

I made sure to keep boiling time to a minimum, since the entire point of summer cooking is to stay away from the stove whenever possible.  Continue reading

CSA Share: July 10

Hey, members:

If I ever complained too much about the rain last year, I wish I hadn’t opened my mouth. What a hot spring and summer we have had! Luckily we are piece by piece installing an irrigation system.

Our summer crops have been so happy about that and this week everything will grow at lightening speed.

In the Midwest, a saying goes: “Knee high by the 4th of July” and it applies to the height corn should be. Well, unless you are verrrrry short, the corn is way past that!

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Tales from the Kitchen of a Non-Cook

Editor’s note: Meet Amy Sarisky, an expert foodie but novice chef. She’ll be entertaining us with adventures from inside her non-domestic life and kitchen.

I’ve always been the type of person who is secretly terrified of cooking. Even when I have the simplest of recipes for the most modest of culinary endeavors, I’m convinced that I’m courting disaster when I set foot in the kitchen.

Perhaps it’s the lack of time my mother spent cooking with me tugging at her non-existent apron. Or the failed attempts and small fires that accompanied most of my college-era forays into cookery. Either way, I have long kept my distance from stoves and ovens.

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