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Smashed Red Potatoes with Basil & Parmesan

2 lb. medium or large red potatoes (about 5 medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup finely chopped fresh basil leaves
3/4 cup freshly grated Parmigiano Reggiano

Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat.

Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash.

Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.





Basil Ice Cream

Yields about 1 quart.  Be sure to make this recipe in the summer when the basil is extra fragrant and flavorful. You won’t get the same results using basil grown in a hothouse in the middle of winter.

2 cups heavy cream
3/4 cup milk (1 or 2%)
1/2 cup sugar
1/4 teaspoon kosher salt
15 to 20 basil leaves, torn or chopped into 1/8-inch pieces
5 large egg yolks

Infuse the milk/cream:
1. In a medium heavy saucepan, stir together the cream, milk, half of the sugar (1/4 cup), and salt.
2. Put the pan over medium high heat. Add the basil leaves to the pan. When the milk just begins to bubble around the edges, remove from heat and cover the pan. Let steep for about 20 minutes, or until a sweet basil flavor has infused into the milk/cream. (Taste it to monitor the progress – beware, it will become bitter if oversteeped.) Don’t be alarmed if the basil turns black, it won’t affect the color or flavor of the ice cream.

Make the base:
1. In a medium heatproof bowl, whisk the yolks just to break them up, and then whisk in the remaining sugar (1/4 cup). Set aside.
2. Uncover the cream mixture and put the pan over medium high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the egg bowl.  Repeat, adding another 1/2 cup of the hot cream to the egg bowl.  Then, return to the pan of cream on the stove and, using a heatproof spatula, stir the cream as you slowly pour the egg and cream mixture from the bowl into the pan.
4. Continue to cook the mixture carefully over medium heat, stirring constantly until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1-2 minutes longer.
5. Strain the base through a fine-mesh strainer and into a clean container. Set into an ice bath, wash your spatula, and stir occasionally until the base is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. Freeze the ice cream
6. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or for a firmer ice cream, freeze for at least 4 hours.


From: Sweet Cream and Sugar Cones, Found:





Basil Garlic Grilled Pork Chops

4 (8 ounce) pork chops
1 lime, juiced
4 cloves garlic, minced
1/4 cup chopped fresh basil
salt and black pepper to taste    

Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.


From all




Broccoli Rabe and Cannellini Soup

1 medium onion, thinly sliced
3 T. olive oil
4 cloves of garlic, pressed
2 cups chicken stock or water
2 cups roughly cut broccoli rabe
15.5 ounce can of Cannellini beans, rinsed and drained
2 t. fresh lemon juice or red wine vinegar
A bay leaf
2 t. minced fresh rosemary
1 t. dried basil, or 1 T. fresh basil, minced
Salt and pepper to taste
Curls of parmesan cheese to garnish

Heat the olive oil in a saucepan, then toss in the onions and garlic and stir, with the heat on medium.  When the onions have softened, add the chicken stock or water, the broccoli rabe, the beans, and the lemon juice and herbs.
Cook on medium for approximately 20 minutes, stirring gently every so often. Check for salt and pepper, and serve piping hot with the curls of Parmesan.













Green Bean and Potato Salad

yield: 10 servings
1 1/2 pounds red or white potatoes
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
½ cup virgin olive oil

Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.

In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat, taste and season with additional salt and pepper if needed.


adapted from: all



Stacked Tomato and Burrata Salad

1 vine-ripened tomato, cored and cut into 1/2-inch slices
flaked sea salt and freshly ground black pepper to taste
1/4 cup burrata cheese, or more to taste
1 tablespoon torn fresh basil leaves, or to taste
1 tablespoon extra-virgin olive oil

Place bottom tomato slice onto a plate and season with sea salt and black pepper. Spread burrata cheese over tomato slice and top with torn basil leaves. Drizzle with olive oil. Top with next tomato slice. Repeat cheese-tomato layering process with remaining slices, finishing with top tomato slice.

*Substitute Mozzarella Cheese if preferred.
**For Vegan or a more low fat recipe, spread hummus between the slices of tomato



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