Thursday, August 23, 2012

Basil Marinade

Basil grew huge this year! We have so much that I had to come up with new ideas for recipes. This one was very good with chicken. Serve with a salad, grilled vegetables or rice and dinner is served!

Basil Marinade

1 bunch fresh basil
4 cloves garlic
1 Tbsp Dijon mustard
1/2 cup olive oil
3/4 cup white wine
Juice of 1/2 lemon
Salt and pepper to taste

Place  the basil and garlic in the bowl of a food processor and pulse until chopped fine. Gradually add the liquid ingredients and pulse until it reaches the consistency of a light marinade.

Pour over the chicken thighs and marinate for at least one hour before grilling.

Peach and Blueberry Tart

Summer has come and is almost gone....and it looks like I took an extended vacation from my blog! I have actually been working a lot since I started my new job at the Mashpee 99 Restaurant. and when I was not there, I was kayaking to the Spit! I did cook a little too, but since I am rarely home for dinner, Bob did most of the cooking!
We just came back from our bi-annual vacation in LBI and I did bake, twice!
Enjoy this summer pie!

Peach and Blueberry Tart

Serves 8

1 recipe sugar crust
1 egg white

5 peaches, ripe, peeled and sliced
6 oz fresh blueberries
2 Tbsp brown sugar
2 Tbsp flour
3 Tbsp tequila (Cuervo Gold)

Preheat the oven to 350F.

Line a buttered and floured pie dish with the crust. Refrigerate for about one hour.

Beat the egg white until foamy and apply with a brush to the bottom and sides of the crust. This will prevent the crust to get soggy.

In a large bowl, mix the peaches, blueberries, brown sugar, flour and tequila until blended.
Transfer to the prepared crust and bake for about one hour, until golden and bubbly. Serve with vanilla ice cream or whipped cream.

Bon appetit!