Basil Parmesan Fans Food

BASIL AND PARMESAN MAYONNAISE RECIPE

Steps:

• Place egg yolk, basil, parmesan, anchovies, water, lemon juice, garlic, and mustard in the work bowl of a food processor fitted with a steel blade. Pulse until basil is finely chopped and all ingredients are thoroughly combined.
• With motor running, slowly drizzle in oils through feed tube. Season with salt to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 5 days.

BASIL PARMESAN FANS

Steps:

• Using two knives or a pastry blender, cut butter into flour and salt until mixture resembles fine crumbs; stir in the sour cream with a fork until incorporated well and you've made a ball of dough.
• Divide the resulting pastry dough into 4 portions; wrap each portion in plastic wrap and refrigerate for at least 8 hours or overnight.
• Pre-heat oven to 350F degrees.
• Mix together the cheese, garlic powder, and dried basil; divide into 4 portions.
• Roll each portion of the pastry into a rectangle, about 12x6 inches, on a well-floured board and sprinkle with a portion of the cheese mixture.
• Fold ends to meet in center, forming a square; sprinkle with a portion of the cheese mixture.
• Fold in the previously-folded edges to meet in the center, sprinkle with a portion of cheese mixture, then fold lengthwise in half (as if you were closing a book).
• Flatten the dough lightly, sprinkle with remaining cheese mixture, then fold lengthwise again.
• Cut approximately 3/16-inch slices on the folded edge and place slices on an un-greased cookie sheet.
• Bring the ends of each slice together to form a fan shape.
• Bake until light brown, about 20 to 25 minutes.
• Makes about 48 fans, which make nice appetizers.

BUTTERY BASIL PARMESAN PUFFS

Steps:

• Finely chop basil leaves and set aside.
• Preheat the oven to 400.
• Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
• When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
• Transfer dough to the mixing bowl of a heavy-duty electric mixer.
• Using the paddle attachment, beat mixture on medium until slightly cool.
• Add basil and mix until incorporated and dough is bright green.
• Add eggs, one at a time, to mixture and beat until smooth.
• Continue to mix for one minute.
• Add cheese and proces until incorporated.
• Line two cookie sheets with parchment paper.
• Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
• Bake for 25 to 30 minutes or until lightly browned and crisp.
• Serve while still warm.
• (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
• Allow an extra five minutes baking time for frozen puffs.
• Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
• Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
• Mix together, then salt and pepper to taste.

BASIL PARMESAN PASTA SAUCE

Steps:

• In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.