L IFESTYLES /C ULTURE
Continued from Page 19
Baby’s version, but any good
quality, hearty bread like cia-
batta will work.

Gilberg grills his, but brush-
ing with olive oil and toasting
it is a reasonable facsimile for
home cooks. He recommends
a “schmear” of buff alo mozza-
rella on each slice, then a light
drizzle of the basil honey, see
recipe below.

Th e basil honey is a won-
derful condiment; if you have
left overs, Gilberg recommends
using it with cheese plates,
mixing it with lemon juice for
a salad dressing, drizzling it
over roasted lamb or tossing
it lightly into couscous with
toasted almonds.

two days before the season
started, husband-and-wife
restaurateurs Bridget Foy and
Paul Rodriguez responded.

Th e quartet worked well
together and decided to col-
laborate on a Philadelphia
restaurant. Th ey found the
site at Th ird and Bainbridge
streets, visited Italy last fall for
a crash course in Italian cui-
sine, designed the menu, and
the rest is history. Foy runs
the front of house, Rodriguez
handles the beverage/bar oper-
ations, Gilberg is the chef and
Goncalvez is the pastry chef.

Judging from the crowds,
they have a winning formula.

BASIL HONEY
One popular menu item is Makes about 2 cups
the bruschetta selection. Four
or fi ve options are off ered daily,
1 pound basil leaves
and a favorite is the basil-honey
¾ cup vegetable oil
buff alo mozzarella. Goncalvez
¾ cup olive oil
makes the focaccia for Cry
1 cup honey
Bring a large pot of
water to a boil and blanch
the basil for a few seconds.

Remove the basil from the heat
and immerse it in ice water
immediately. Drain thor-
oughly, squeeze dry.

Place the basil in blender
with both types of oil. Puree.

Place a strainer lined with
cheesecloth over a large bowl
and pour in the oil mixture.

Allow the mixture to drain,
reserving the fl avored oil.

Discard the basil solids or save
for another use.

Mix the oil with the honey.

Use as desired.

LEMON BASIL SALAD
DRESSING Makes about ⅓-cup dressing
Th is dressing is wonderful
on just about any salad. Th e
fresh citrus burst of the lemon
plays well against the sweet-
ness of the honey and the her-
baceous basil fl avor. Try it on
a caprese salad or baby greens
tossed with grapefruit sections
and avocado.

1 tablespoon fresh
squeezed lemon juice
3 tablespoons basil honey
Mix well, toss over salad
immediately. COUSCOUS WITH BASIL
HONEY AND TOASTED
ALMONDS Makes 2 servings
Th is is a wonderful side dish
to accompany meat, poultry
or fi sh. Add a cup of canned
chickpeas for extra protein
and you have a light, healthy
vegan meal.

1 2
⅓ 2
cup couscous
cups vegetable stock
cup sliced almonds
tablespoons basil honey
(to taste)
Salt and pepper
Bring the stock to a boil in
a medium-size saucepan with
a cover. Add the couscous, give
it a stir, remove it from the
heat, cover and let it sit for 6
minutes. While the couscous steams,
toast the sliced almonds in a
dry skillet over medium heat.

Shake them frequently, and
watch them carefully so they
don’t burn.

Remove the cover from the
couscous, fl uff the couscous
with a fork and add the basil
honey. Mix well. Season with
salt and pepper to taste.

Pour the couscous into a
serving bowl and top with
toasted almonds. ●
weis wishes you a Happy Purim
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