Basil (Ocimum Basilicum) is a tender low-growing herb belonging to the mint family that is grown in warm, tropical climates. Basil is originally native to Iran, India and other tropical regions of Asia having been cultivated there for more than 5,000 years.

There are many varieties of basil, but the most common one as used in Italian food is  called sweet basil. Fresh basil and dried basil don’t have the same qualities.

Basil may have originated in India and Persia and was loved by the Romans and early Americans, though the Greeks weren’t fond of it.

Basil is considered the “king of herbs” by many cooking authors.

Taste And Aroma

The plant tastes somewhat like anise, with a strong, pungent, sweet smell.

Blends With

Garlic, Thyme, Oregano

Storage

Store in cool, dark, dry places.

Works Well With These Foods

all meats
asparagus
barbeque sauce
bean soup
beef
beef soup
beef stew
beets
breads
breadsticks
broccoli
broiled lamb chops
cabbage
carrots
cheese sauce
cheese souffle
cheese spreads
chicken
corn
deviled eggs
eggs
focaccia
french dressing
fried chicken
green beans
hamburgers,
herb bread
italian foods
lamb stew
lobster
Manhattan clam chowder
marinara sauce
minestrone
omelets
pasta
pea soup
peas
pesto
poached fish
potatoes
quiche
roast chicken
russian dressing
salads
scrambled eggs
seafood
seafood cocktail
shrimp
shrimp creole
soufflés.
spaghetti sauce
spinach
sprinkle over salads
squash
string beans
tomato dishes
tomato juice
tomato sauces
tomatoes
tuna
veal roasts
veal stew
vegetables
venison
vinaigrettes
winter squash
zucchini

Ideas

Use Basil in tomato flavored dishes, pasta, pizza and in Italian salad dressing. Crush the dried leaves with your hand to release its flavor. It’s also wonderful when sprinkled over baked chicken.

Recipes

Spaghetti Squash

Ingredients

• 3 lb. spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
• 2 tbsp. olive oil
• 1/4 c. shredded fresh basil leaves plus additional for garnish
• 1/4 tsp. dried oregano
• 3 tbsp. freshly grated Parmesan
• 1 c. thinly sliced cherry tomatoes

Directions

In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover this dish tightly with microwave-safe plastic wrap. Microwave the squash at high powder (100 percent) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup basil, oregano, and 27 of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture and toss the mixture until it is combined. Divide the mixture between two bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish with the additional basil.

Pesto

To make Pesto, combine fresh Basil with pine nuts, extra virgin olive oil, and asiago cheese in a food processor and blend to desired consistency.

Use pesto with pasta, breads and even as a stuffing for various meats and fish.

We will be taking special holiday orders at any of the bazaars below.  Just come prepared with you lists, (names, addresses, special greetings (or cards you want enclosed).  We will design and ship for you at your request.

Saturday & Sunday, November 21 & 22, 2009 
GREYWOLF ELEMENTARY SCHOOL
Carlsborg Road
(West of Sequim at crossroad Carlsborg Road & Hwy 101, turn North 1/2 block on left).
Sat. 9 to 5  & Sunday 11 to 4.

November 27,28,29, 2009

Friday, Saturday & Sunday
12 to 6 Friday, Sat. 10 to 6, Sunday 10 to 3.
OCEAN SHORES CONVENTION CENTER
(Winter Fanta-Sea)
Ocean Shores, WA  98569

Saturday & Sunday December 5 & 6, 2009 
OMC Auxiliary (Olympic Medical Center)
Vern Burton Community Center
308 E. 4th Street
Port Angeles, WA  98362
9 to 5 each day
Stop by Saturday & visit with Michelle, see our new ideas and new products.  Gail will be there on Sunday to greet you.

Saturday, December 5th from 9 to 3
Sequim Prairie Grange
290 Macleay Road
Sequim, WA  98382
Gail will be ready to greet you.

Saturday, December 12,2009 from 9 a.m. to 3 p.m.
Trinity United Methodist Church
100 S. Blake Avenue
Sequim, WA  98382
(Last bazaar for us before Christmas)

We will still take Christmas orders for local and close mail orders, give us a call (360) 681-7939 or email gail@dungenessgold.com. 

 MERRY CHRISTMAS and God Bless you in the coming year.

– Gail & Michelle

Stop by and say hello!

– Gail

Sandy is carrying our FULL LINE through the holidays and has given us a front-of-the-store location.

Sandy will continue to carry Dungeness Gold products next year if we get a good response so let’s get out there and show her we care! And don’t forget to check out our holiday gift baskets while you’re there.

– Gail

The vendors are a hearty and dedicated group, coming back this week to show great homemade gifts and wares.  We were there with our gourmet spices and gourmet sauces.

What a great place to meet, have coffee and visit.  The ambiance (music & food) are fantastic.  Meeting people traveling from around the world, leaving us with a little more knowledge about their home (country, state, city).

Thank you to those who visit us online or in person when the occasion permits.

–Gail

We held out until noon and then had to shut down. Wet gourmet spices just won’t do. Our tents were puddling, our products were soaked, and for the first time in three years we folded up our tents and went home.

I have been watching the forecast this week and we are returning to our well-known “blue hole” this coming weekend. The market is on again and I am excited to see our friends and neighbors this weekend.

STOP BY if you are on the Olympic Peninsula or in the Sequim area, say hi and try some of our delicious gourmet spices and gourmet sauces.

– Gail

Most of your green-leafy herbs will fade in color with age. Remember that some things like rosemary are naturally lighter in color than say tarragon which is a darker green. And an herb like dill will sometimes contain bits of flower giving it a more yellow tinge.

Your red colored spices like chili powder and paprika will turn from red to brown as they age. So will red pepper.

If you can, compare the aroma of a freshly purchased batch to one stored for a while. The stored batch can still be as fresh if it has been sealed properly.

Now crush a bit of the spice or herb with your fingers and smell it. You should be able to detect a full, rich aroma that seems strong and vibrant. Remember that whole spices like cinnamon stick will have a protective outer coating.

Next taste a bit of the spice for a bold, flavorful quality. If it’s not there, the spice is either low quality or too old.

Look for any signs of caking. This usually indicates moisture absorption and can be a sign of age.

Once you’ve gathered your herbs, it’s time to create your blend.

The best way to combine spices and herbs is in a small hand-held coffee grinder. NEVER use a grinder that has actually had coffee in it though. Spring for a new grinder (the cheaper the better) and use it only for your spice blends. You’ll never get the smell of coffee out of the grinder entirely and each spice blend will reek of it.

Let’s make our own spice blend for a popular gourmet spice favorite: Herbes de Provence.

Herbes de Provence originated in the South-Eastern region of France. It’s a robust mixture of herbs that can be used in the preparation of grilled meats, fish and even vegetables and stews. You can add it before or during cooking.

For the best results, gather only the freshest dried herbs you can find. Use level, not heaping tablespoon and teaspoon amounts. If you wish to emphasize one flavor over another, use a greater amount of that herb.

Here’s a list of ingredients:

1 teaspoon dried basil
2 tablespoons dried marjoram
3 tablespoons dried savory
5 tablespoons dried rosemary
5 tablespoons of thyme

And because here in Sequim Washington, we’re in the lavender capital of the world, let’s also add:

2 tablespoons of dried lavender flowers.

Start by coarsely grinding the thyme in your new “spice” grinder. Tap the power switch a couple of times then add the rosemary. Tap the power switch a couple more times and add the rest. Blend for 2 to 5 seconds. Try not to create a fine powder. A medium to coarse grind is best.

Let the spice dust settle, then open the top and pour the mixture into an airtight jar. To keep the mixture fresh over time, you may want to add a bit of soda cracker to absorb moisture.

Voila! Herbes de Provence! For a flavor treat, try adding fennel seed (½ teaspoon) or dried sage (½ teaspoon). You can even substitute oregano for the marjoram, but use only about half as much oregano as it has a much stronger flavor. You could even add a touch of sea salt.

Consider adding the mixture to olive oil and making an Herbes de Province oil. Or try adding your Herbes de Provence to some whole wheat flower or bread crumbs and use it to coat chicken or fish (be sure to include a bit of salt).

When creating your own spice blends, pay attention to the proportions. That’s what will give your mixture it’s own unique and amazing taste.

Try the above recipe with equal parts of marjoram, thyme and savory and see what kind of difference it makes.

Welcome to the world of gourmet spices!

We are excited to be in The Food Co-op located at 414 Kearney Street. The Food Co-op promotes local products that are organic, natural and healthy.

All of our spice blends are there along with our Chipotle Raspberry Salsa.

People came from all over to enjoy the food, flowers, music and festivities.  Many friends and customers that I see once a year came to purchase their “yearly supply” of spices, sauces and honey.

We added a new venue to Dungeness Gold this year with a location at the street fair in downtown Sequim as well as our standing invitation at Jardin du Soleil Lavender Farm.  Both were great locations.

Thank you to all who came looking for our booths!  See you next year.

 – Gail