My sister called the other day. Her complaint; she had too much basil from the garden and no idea what to do with it. I would have suggested pesto, but it is not one of her favorites. Instead I suggested pureeing the basil like pesto and making ice cubes with it for use when fresh basil is not available. Problem solved.
Then I realized that I had my own basil problem. Not only did we plant two new basil plants, but four basil plants sprouted in the garden from seeds dropped by last year’s crop. I use basil in just about everything savory just to use the leaves up as fast as possible. And it sometimes ends up in unusual places with some very nice consequences. Last night I prepared Lyonnaise potatoes layered with basil. Usually I would opt for some thyme with Lyonnaise potatoes. But the basil was delicious and added a depth of character that placed the dish in the “over-the-top” category.
I took the extra step of using the mandolin to cut extra-thin slices of potato and onion. Normally I would slice the potatoes free-style. But honestly the layering allowed a better dispersal of all the flavors. And the two layers of basil leaves really made the dish seem more like a potato galette without the crust. Come to think if it, a bit of crust might have been a great addition!