Basil can stay green for a few hours!
I have always used the chopped basil immediately because it turns brown quickly and then doesn't look appealing. Basil leaves are delicate and bruise easily. When you cut basil you are creating surfaces to be exposed to air. The basil turns black because it is oxidizing, just like an apple. You cannot stop this process, but you can slow it down.
Using a chiffonade cut is one way to slow it down. A chiffonade cut makes the basil into ribbons. How do you create the ribbons? Choose sprigs ...
How to select, store, prepare and steam an ARTICHOKE
How do I select an artichoke?
The best way to choose an artichoke is to pick them up and ask yourself three questions.
Is it heavy? You want to select the heaviest.
When I squeeze it is it hard? You want the firmest with tight leaves that do not appear wrinkly or dehydrated.
What color is it? The bright green color is best. If it is slightly purple it is overripe. If there are brown patches or white sports the artichoke has been exposed to colder temperatures and frost. This will ...
Bobby’s Baked Tilapia
Somehow we have managed to get our Little Chefs to LOVE fish. We only eat it a couple times a month. Maybe it is because our standby recipe is so wonderful! They also love Seared Mahi Mahi with Mango Sauce and Grilled Salmon. When Little Chef D saw a Bobby's Baked Tilapia she immediately jumped at the opportunity to try it. This recipe seemed very much at her level. There is some prep work, but then it bakes in the oven. No flipping, turning, oil spitting at her or anything of the sort!