The Next Generation

  • Future Chefs™ is a privately-funded, school to career program working with high school culinary arts students in the Greater Boston area.

    Future Chefs’ mission is to prepare motivated youth for high quality early employment and post secondary educational opportunities in the culinary field.

    Future Chefs™ uses a youth development model in which youth participate in planning, leading and evaluating their program. Students earn scholarships and apprenticeships for post-secondary training. Young participants develop a career plan and receive coaching through caring and supportive relationships with educators, staff and industry mentors. To donate to Future Chefs, click here.

Search

« Red Salad | Main | Other People's Food (Recipe: Arepas with Salsa »

September 15, 2011

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

jo

I learned from an old Italian once to take a ball jar or a snap lock lidded jar add a layer of kosher salt and then lay basil leaves over it, sprinkle more salt, leaves, salt, leaves, top with a folded square of paper towel.
You can keep it in the fridge and use the leaves as for fresh by wiping off salt. The soften and are not crisp, but retain the fresh basil taste.

T.W. Barritt at Culinary Types

Good to know you can simple put dry basil in the freezer. I've had such terrible results with herbs this year - I picked basil last week, and it was turning black in about three hours ...

Julia

Jo - Great tip! I'll have to try that one too.

T.W. - Basil is surprisingly sensitive to water and cold. It really likes to be in the warmest part of the fridge, otherwise it blackens very easily. Also water will cause it to blacken too.

Oui, Chef

Great idea with the herb butter, Julia. It'll keep really well and come in handy in so many ways over the winter months.

The comments to this entry are closed.

Drop in & Decorate