Special Feature: Products Sally Recommends
Basil-Infused Olive Oil
1 large bunch basil
1 pot boiling salted water
1 ice bath
Olive oil, as needed
Blanch basil briefly in boiling salted water. Remove to ice bath; drain well. Puree basil with olive oil in food processor. Let rest, then strain and decant. Use in soups, with meats or as a garnish. This is a great way to use an abundant basil crop, and it will stay fresh for a month.
Darren Smith is known for his traditional coastal cuisine injected with innovative flair. See the Rivertown Bistro menu at www.rivertownbistro.net.