Plant an herb legend

A friend of mine has had so much success with her large windowsill herb garden that, although we can buy fresh herbs all year long, I thought I’d give it a try. I had never grown fresh herbs, but several weeks ago, I purchased basil and rosemary plants. The herbs have grown so full and tall, I will soon transplant them to a larger pot.

Tending to the herbs is easy – keep them in a sunny spot, watch the soil and give them a good daily drink of water.

There is nothing like cooking with fresh herbs. Summer recipes make good use of basil, particularly because this aromatic plant enhances our local tomatoes so well. Rosemary tastes delicious with chicken, pork, fish and lamb and there is nothing like fresh rosemary to give just the right kick to a simple sauté of potatoes. The herb also adds flavor to roasted or grilled vegetables.

These herbs have helped me create all sorts of summer dishes. Even a simple pasta prepared with fresh chopped tomatoes tastes terrific with a handful of homegrown basil added to the sauce.

It is not too late to buy fresh basil and rosemary plants. I’ve seen them in supermarkets, Reading Terminal Market and Whole Foods.

Here are summer recipes that make tasty use of basil and rosemary.

Classic Caprese Salad

Ingredients:

4 ripe Jersey or Lancaster County tomatoes, sliced
Fresh mozzarella
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper to taste
Handful of fresh basil leaves

Directions:

Place the tomatoes on a serving platter. If using a large ball of fresh mozzarella, slice it, then halve each slice. If using small balls of the cheese, slice each one in half. Place the mozzarella on the tomatoes.

Whisk together the olive oil and lemon juice. Pour over the tomatoes and mozzarella. Add kosher salt, freshly ground black pepper and fresh basil.

Serves six.

Note from Phyllis: There are numerous variations of this salad; you can add sliced sweet Vidalia onions or sliced scallions, with or without the mozzarella.

Fresh Tomato Sauce

Ingredients:

3 tablespoons olive oil
1 small onion, sliced
2 cloves garlic, sliced
4 large ripe tomatoes, diced
Kosher salt and freshly ground black pepper, to taste
Handful fresh snipped basil leaves

Directions:

Heat the olive oil on medium in a large skillet. Add the onion and garlic and sauté until the onion is translucent, about three to five minutes. Be sure not to burn the garlic. Add the tomatoes, kosher salt and pepper. Stir well. Cook the sauce for 20 minutes.

When the sauce is done, add the basil and stir well to blend.

Makes enough sauce for 1 pound of pasta.

Note from Phyllis: Marcella Hazan, the great Italian cookbook author, recommends adding a tablespoon of butter to the sauce at the end as it enriches the sauce and helps reduce the acid in the tomatoes. Consider adding a handful of pitted black olives, too, if you have them on hand.

Pork with Fresh Rosemary

Ingredients:

4 slices boneless pork tenderloin
Flour, for dredging
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup dry white wine
Fresh rosemary leaves

Directions:

Wipe the pork with paper towels. Place the flour, kosher salt and pepper in a paper bag or on a plate. Dredge each slice of pork in the flour. Set aside.

Heat the olive oil and butter in a large skillet on medium. Add the pork and sauté a minute or so on each side depending on the thickness of each slice. Place on a warm serving platter.

Raise the heat to high and add the white wine. Using a wooden spoon, stir constantly to incorporate the brown bits at the bottom of the pan. Add another tablespoon of butter for a richer flavor, if preferred. Return the pork to the pan and sprinkle with rosemary. Heat through and serve.

Serves four.

Note from Phyllis: Rosemary leaves are easy to remove from their stalks by running your fingers down the stalk. You can substitute chicken, veal or turkey cutlets for the pork in this dish.

Boneless Leg of Lamb with Fresh Rosemary

Ingredients:

1 (4-pound) boneless leg of lamb, butterflied
1 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Fresh rosemary leaves

Directions:

Ask your butcher to butterfly the lamb as it makes it easier to grill and slice.

Place all the ingredients in a glass dish. Blend well. Cover and refrigerate for at least four hours or overnight.

Place the lamb on the grill and cook three to five minutes on each side for rare. Cook a few more minutes if you prefer lamb on the pink side. Place the marinade in a saucepan and heat through.

When the lamb is done, place it on a serving platter. Pour the sauce over the lamb and serve.

Serves six.

Note from Phyllis: Cold leftover lamb is good in a salad.

Sautéed Potatoes with Fresh Rosemary

Ingredients:

6 large Yukon gold potatoes, diced
3 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Rosemary leaves

Directions:

Wipe the potatoes dry with paper towels and set aside.

Heat the oil in a large skillet on medium. Add the potatoes in a single layer. Top with kosher salt and freshly ground black pepper. Sauté the potatoes for a minute or so. Add the fresh rosemary and sauté until the potatoes are tender, about 10 minutes.

Serves four.

Note from Phyllis: You also can roast the potatoes in the oven. Simply slick them with olive oil, place on a baking sheet and top with rosemary. Roast them in a preheated 500-degree oven for 10 minutes.