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| my parking strip herb garden |
Are you growing any herbs this year? I was on my game early and was able to get some good stuff before everything other than basil and parsley disappeared from the nearby nurseries. I finally got around to tearing up the parking strip in front of my house and put in a couple of types of lavender, sage (thanks, Wayniac!) and rosemary and they all seem very happy. On my deck I've got a mess of basil, flat leaf parsley and Thai basil - all doing beautifully in this heat and rain we've been getting here in Albany. The glut of Thai basil prompted me to seek out a recipe for last week's Independence day festivities, and judging by the compliments I received (and the ease of preparation), I think I came up with a winner... I present to you (from Epicurious) Spicy Sesame Noodles with Chopped Peanuts and Thai Basil:
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| so good |
The recipe did require a quick trip to the Asian Market. I went to the one on Colvin Blvd and I must say, it looked like they cleaned the place up a bit - the fish smell wasn't quite as strong as it has been in the past, and things were generally well organized. I was able to pick up my noodles, peanut oil, ginger, green onions and peanuts there, along with a very tasty $.99 pineapple. The prep was wicked simple and, although I didn't really measure anything, I used a moderate hand with the sambal (in place of the chili oil) and came up with a pretty ideal creeper kind of spiciness. The noodles definitely absorb the flavors, so make this early in the day to give the ingredients a chance to make friends. Delicious and refreshing, along with cheap, fast and easy. It really doesn't get much better.
i read "creepier kind of spiciness"....
ReplyDeleteThe spicy sesame noodles you brought to the party were delicious. Spicier than I expected yet very enjoyable.
ReplyDeletemmmmmmm any ideas for sage? I've had to cut the plant back already!
ReplyDeleteYum! My cilantro is doing AWFUL this year ... straight to seed!
ReplyDeleteThis is my go-to emergency food dish for the summer. It packs well, everyone eats it, what's not to love?
ReplyDeleteI'm also loving my fresh herbs and the tarragon is doing especially well this year. I chop it up and add it to salad dressing, eggs, tomatoes, almost anything that passes through the kitchen.
@llcwine - I wish I could help with the sage, but the only thing I ever seem to use it for is poultry...
ReplyDelete@GP - Bummer! I love cilantro on a sandwich with cheddar and tomato.
@Caroline - It is so versatile, too! Add some grilled fish or meat or veggies and it only makes it more delicious. Tarragon, hmmm. I don't have any of that. What do you use it for other than Bearnaise?