Different basils, different flavors … and none are shy - recipes

Sunset, June, 1991

Different basils, different flavors . . . and none are shy Each variety of fragrant basil imparts a distinctive scent and flavor to foods. You can try almost any kind with these recipes. See page 96 for choices. The results depend on which kind you choose.

Basil-scented Syrup

Serve this syrup over melon, berries, peaches, or plums. Anise, cinnamon, and lemon basil each add delightful nuances. 1/2 cup sugar 1/2 cup water 2 tablespoons lemon juice 1/4 cup chopped fresh basil leaves

In a 1- to 2-quart pan, mix the sugar and water. Bring to a boil, stirring, until sugar dissolves. Let cool about 5 minutes. Add lemon juice and basil. Cool. If made ahead, cover and chill up until the next day. Makes about 3/4 cup.

Per tablespoon: 34 cal.; 0.1 g protein; 0 g fat; 8.7 g carbo.; 0.7 mg sodium; 0 mg chol.

Broth with Basil and Tofu

1 1/2 quarts regular-strength chicken broth 6 thin slices (about the size of a quarter) fresh ginger 1 small dried hot red chili 3 strips lemon peel (each about 4 in., yellow part only) About 1 pound soft tofu, rinsed, drained, and cut in 1-inch cubes 3 tablespoons lemon juice 3 cups (about 3 oz.) lightly packed fresh basil leaves; cut leaves in half if larger than 2 inches Lemon wedges

In a 2 1/2- to 3-quart pan, combine broth, ginger, chili, and lemon peel. Cover and bring to a boil; simmer for 20 minutes.

Add tofu; cover and simmer until tofu is hot, about 5 minutes. Add lemon juice and basil; cook just until basil wilts, about 30 seconds. Remove and discard ginger, chili, and lemon peel, if desired. Ladle into bowls. Accompany with lemon wedges Serves 4 to 6.

Per serving: 84 cal.; 6.4 g protein; 3.8 g fat; 6.7 g carbo.; 62 mg sodium; 0 mg chol.

Grilled Fish with Basil

1 1/2 pounds boned and skinned firm-flesh fish such as halibut, mahimahi, or swordfish 2 cups (about 2 oz.) lightly packed fresh basil leaves (about 1 1/2 in. long) 1/4 cup extra-virgin olive oil 1/4 cup lemon juice Salt and pepper

Rinse fish and pat dry. Cut into about 1-inch chunks. On thin wooden skewers, alternate pieces of fish with basil leaves, then chop remaining leaves. Mix the chopped basil, oil, and lemon juice. Reserve 1/3 cup of the mixture. Brush remaining mixture over the skewered fish.

Lay fish on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds), turning to cook evenly until fish is still moist-looking but opaque in thickest part (cut to test), about 10 minutes. Arrange skewers on a platter and evenly spoon reserved basil mixture over fish. Add salt and pepper to taste. Serves 4 to 6.

Per serving: 213 cal.; 24 g protein; 12 g fat; 2.1 g carbo.; 64 mg sodium; 36 mg chol.

Basil Salsa

Serve on toasted baguette slices with olive oil or as a condiment with grilled fish, chicken, or beef. 1 large (about 10 oz.) firm-ripe tomato, cored, coarsely chopped 1/3 cup chopped fresh basil leaves 1 to 2 tablespoons balsamic or red wine vinegar Salt and pepper

In a bowl, mix tomato and basil. Add vinegar and salt and pepper to taste. Makes about 1 1/2 cups.

Per tablespoon: 3.1 cal.; 0.1 g protein; 0 g fat; 0.7 g carbo.; 1 mg sodium; 0 mg chol.