Basil & Bloom

Basil & Bloom "From the heart to the table – delicious home cooking is indeed an art. Shop favorite kitchen essentials on Amazon that make it all possible! 👇

Passionate about making flavorful, soulful meals that don't compromise on quality or your precious time.

🍟Today is National Julienne Fries Day, a perfect occasion to enjoy crispy homemade fries. Celebrate by making delicious ...
08/12/2025

🍟Today is National Julienne Fries Day, a perfect occasion to enjoy crispy homemade fries. Celebrate by making delicious julienne fries from scratch instead of visiting a local drive-thru. The process is easier than expected, and the outcome is satisfying. A great, easy-to-follow recipe is available to help enjoy perfect, thin-cut fries quickly.
Happy National Julienne Fries Day! 🎉



Ingredients:
3 pounds russet potatoes (about 6 large)
Ice water
2 quarts peanut oil or Coconut Oil
Salt and pepper

Instructions:
Wash the potatoes, but do not peel them. Set out a large bowl of ice water and a mandoline slicer. Set the mandoline slicer on the julienne setting. Carefully cut all the potatoes into thin julienne strips. Place them in the ice water.
Once all the potatoes are cut and in the ice water, set the bowl in the fridge for at least two hours. (The longer the better; you can even do this the day before! Just be sure they are completely submerged in the water.) The cold water removes excess starches and keeps the french fries from getting soggy in the oil.
Set a large 6-8 quart saucepot over medium heat. Attach a cooking thermometer to the side of the pot and pour in the oil. Set a large rimmed baking sheet lined with paper towels to the side.
Take several handfuls of julienne-cut fries out of the ice water. Toss them in paper towels to get them as dry as possible.

Once the oil reaches 350°F, use a skimmer to lower a small batch of shoestring fries down into the hot oil. If there is still moisture on the fries the oil will bubble up quite a bit, so be cautious. Stir once to separate the fries. Fry for 2 to 4 minutes, until the color is a medium blonde or straw color.
Use the skimmer to remove the fries from the hot oil and place them on the prepared pan. Sprinkle immediately with salt and pepper and toss.
Repeat in small batches, making sure to dry the fries as well as possible to remove excess water.
You can keep the fries warm in a low 200 degree F oven, but they will become hard over time.

Air Fryer Instructions: Preheat the air fryer to 400 degrees F. Toss the fries with 1/3 cup oil, then salt and pepper generously. Air fry in small batches for 10-11 minutes, shaking the basket at the 5-minute mark. 3 pounds of shoestring fries is about 3-5 batches, depending on your air fryer.

In honor of National Raspberry Tart Day lets make our own twist."Wake up and smell the magic! ✨ Freshly baked Raspberry ...
08/11/2025

In honor of National Raspberry Tart Day lets make our own twist.

"Wake up and smell the magic! ✨ Freshly baked Raspberry Streusel Muffins are officially calling your name this morning. These beauties are bursting with juicy raspberries and topped with a perfectly golden, crumbly streusel – a match made in heaven! A hint of lemon in the batter or glaze adds a zesty twist that's simply irresistible. Perfect for a cozy breakfast, a delightful snack, or even a sweet ending to any meal. Who's ready to bake a batch and spread some muffin love?

Raspberry Streusel Muffin

Yields: 12 muffins
Ingredients:
For the Streusel Topping:
2 tablespoons whole grain sorghum flour (or all-purpose flour)
2 tablespoons light brown sugar
2 tablespoons uncooked quick-cooking rolled oats
2 tablespoons chopped pecans
2 tablespoons light tub margarine (or unsalted butter, cold and cut into pieces)
1/2 teaspoon ground cinnamon
For the Muffins:
3 cups all-purpose flour
4 ½ teaspoon baking powder
½ teaspoon salt
3 large eggs
1 ½ cups superfine sugar
1 ½ cups sour cream
1 cup vegetable oil
1 tablespoon vanilla extract
2 cups raspberries (fresh or frozen, not thawed if frozen)
Instructions
Make the Streusel Topping:
In a small bowl, combine the sorghum flour, brown sugar, oats, pecans, and margarine.
Stir until the mixture is crumbly and resembles coarse crumbs.
Set aside.
Make the Muffins:
Preheat the oven to 425°F / 220°C. Line a standard 12-cup muffin pan with paper liners or spray with cooking spray.
Combine the eggs and sugar in a large bowl, then mix in the sour cream, oil, and vanilla extract.
In a separate bowl, sieve together the flour, baking powder, and salt, then add the dry ingredients to the wet and whisk until smooth.
Gently fold in the raspberries.
Scoop the batter into the prepared muffin cups and top generously with the streusel.
Bake for 5 minutes at 425°F (220°C). Reduce the temperature to 350°F (180°C) and bake for another 13-15 minutes, or until golden and a skewer comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Note: To enhance the tartness, you can increase the amount of raspberries or slightly reduce the sugar in the batter. A lemon glaze can also be drizzled over the cooled muffins for an extra tangy flavor.

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"

Happy National Avacado Day!For an easy guacamole recipe, you'll need the following ingredients: 2-4 ripe avocados, peele...
07/31/2025

Happy National Avacado Day!

For an easy guacamole recipe, you'll need the following ingredients:

2-4 ripe avocados, peeled and pitted
1 small onion, finely diced (white or red)
Optional additions: jalapeño pepper (seeded and diced), cilantro (chopped), tomato (seeded and diced)
Juice of 1 lime
Salt to taste

Here's how to prepare it:

Prepare the avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocados: Using a fork or potato masher, gently mash the avocado until it reaches your desired consistency – smooth or chunky.
Add the remaining ingredients: Stir in the onion, optional additions (jalapeño, cilantro, tomato), lime juice, and salt.
Mix well: Make sure all the ingredients are evenly distributed.
Adjust seasoning: Taste the guacamole and add more salt or lime juice if needed.

Tips for the best flavor:

Use ripe avocados for a creamy texture and rich flavor.
Freshly squeezed lime juice is recommended.
Don't be afraid to add enough salt to enhance the flavors.
Adjust the amount of jalapeño to your desired level of spice.
For optimal flavor and color, serve the guacamole immediately.
Enjoy your delicious and easy homemade guacamole with tortilla chips or as a topping for your favorite dishes!

Tools you may need:

Masher: https://amzn.to/4fh2k0F

Guacamole Bowl with Serving Spoon(Super Cute): https://amzn.to/40KSzCd

Avacado Tool: https://amzn.to/3UBRU2i

07/30/2025

A gentle breeze of curiosity stirs through the digital kitchen.

It brings forth a delightful mystery: What tastes are desired? Are they yearning for the comfort of a creamy soup or the zest of a summer salad? Do they crave the crunch of roasted vegetables or the sweetness of a dessert?

What is it you would like to see from a cooking/recipe/utensil page?

Imagine cozy chats around virtual tables. There, everyone shares food fantasies and reveals the secret yearnings of their taste buds.

What is the recipe you find yourself googling most often?

Easy 5-minute pesto recipeIngredients:2 cups fresh basil leaves (packed), or 60 grams2-3 cloves garlic⅓ cup pine nuts or...
07/30/2025

Easy 5-minute pesto recipe

Ingredients:
2 cups fresh basil leaves (packed), or 60 grams
2-3 cloves garlic
⅓ cup pine nuts or walnuts
⅓ - ½ cup olive oil
⅓ - ½ cup grated Parmesan cheese
¼ teaspoon salt, or to taste
Freshly ground black pepper, to taste
Optional: 1 teaspoon lemon juice or zest

Instructions:
For a richer flavor, you can toast the pine nuts or walnuts before use.
Combine basil, garlic, nuts, salt, and pepper in a food processor.
Pulse until the mixture is coarsely chopped.
With the processor running, slowly add olive oil until the pesto is smooth. You may need to scrape down the sides.
Stir in the Parmesan cheese.
Adjust seasoning with salt, pepper, or lemon juice.
Serving suggestions
Pesto is versatile and can be used with pasta, on sandwiches or toast, drizzled over grilled items, or as a pizza base.
Storage
Store pesto in the refrigerator for up to 5 days, covering the surface with olive oil or plastic wrap to prevent browning. For longer storage, freeze in ice cube trays or a freezer-safe bag for up to six months.

Here's some tools if you need:

Easy Reusable Plastic Wrap
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Mortar and Pestle
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Food Processor
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Rubber Spatulas
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Ceramic Storage Bowls
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2122 4th Street
Bay City, MI
48708

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