God will reward you, he said. "You must be an angel since you care for flowers"
- Victor Hugo
- Victor Hugo
"Gardening is ultimately a folly whose goal is to provide delight"
One thing I love doing is I have lots of rosemary bushes in my front garden so I run my hands over the rosemary and take in all that beautiful pungent scent that fills the air with fragrance and always think, what should I make with rosemary. I also like to bring little bunches in to the house and put into vases or add to vases of flowers I already have in the house, it just smells so good. Adding a few fragrant snipped chives to a hot steaming baked potato with butter, creamy sour cream, salt and pepper is heavenly. A garden is not really a garden without herbs, many which have medicinal qualities, but mostly they are grown strictly for my kitchen. I can't even imagine ruby red summer sliced tomatoes without a sprinkle of fresh chiffonade of basil, chicken with rosemary, iced tea with mint and Greek food with oregano.
"I plant rosemary all over the garden, so pleasant is to know that every few steps one may draw the kindly branchlets through one's hand, and have the enjoyment of their incomparable incense; and I grow it against walls, so that the sun may draw out it's inexhaustible sweetness to greet me as I pass.... - Gertrude Jekyll
Thankfully, herbs are one of the easiest plants to grow. Most are tough sun-worshipers that love being harvested and continue growing. If you live in an apartment or condo and don't have the room plant herbs in pots, or even if you have a nice garden at a home you own, you always need a kitchen garden near your back door, once again plant these in pots so they are always near for culinary cuttings. Also, herbs can mingle with perennials, double as ground cover and add spice to a vegetable garden. You can also harvest your herbs and dry them so you have herbs all year round. Dry them in a dark area and I usually tie in bundles and hang upside down. When they are dry crumble them add place in plastic bags or bottles with lids.
Something so simple as making an herb butter really adds to the flavor of grilled steaks, chops or chicken. Rosemary or tarragon on potatoes, oregano on pizza or pasta or sprigs of thyme on a roast. Culinary flowers always enhance a salad, ice cream, saute or desserts. Please Note: this is very important. Pansies, violets, lavender, nasturtiums and calendula flowers are just a few of the many floral edibles you can add to your meals. However, before you go picking flowers regardless of the flowers you choose make sure they are "free of pesticides" and "other chemicals/fertilizers" organic flowers are your best bet.
Did you know: The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking, such as squash blossoms in Italian food and rose petals in Indian food. By adding flowers to your food it is a nice way to add color, flavor and of course a little whimsy and we can all use a little whimsy occasionally. Some are spicy and some are herbaceous, while others are floral and fragrant. It's not uncommon to see flower petals used in salads, teas and garnishes for desserts, but they inspire creative uses as well; roll spicy ones (such as chive blossoms) into homemade pasta dough, incorporate floral ones into homemade ice cream, make floral simple syrups for lemonade or cocktails. There are just so many possibilities. I once did a catering where every course I incorporated some type of flower either for decoration or actually used as an ingredient in the creation. The dinner was a huge success and everyone loved the addition of flowers.
I hope you enjoy the recipes listed below and try using fresh herbs/flowers in your next culinary creation. Reminder, all eggs will be large unless otherwise noted.
"As for a garden of mint, the very smell of it alone recovers and refreshes our spirits,
as the taste stirs up our appetite for meat." - Pliny the Elder
Rose Petal Vinegar
First gather fresh rose petals and fill a canning jar quite full of them. If you don't have fresh petals, use half as much dried petals instead. Heat up some vinegar (white wine vinegar) (or you can use apple cider vinegar) to almost a simmer and pour over the rose petals in the jar. Let cool, cover the top of jar with plastic lid (do not use metal lids) and store in a cabinet for to six weeks, shaking periodically. After that time, strain out the petals and it's ready to use. You can pour into a pretty glass bottle for storage or gift giving. Dark pink or red petals make the most vivid colored vinegar. Make sure you gently rinse the petals too and gently pat or shake dry to remove anything that should not be there. Makes perfectly delicious vinaigrette's.
Lemonade with Thyme
Simple syrup
2 cups cold water
2 cups sugar
7 sprigs fresh thyme
Lemonade
2 cups freshly squeezed lemon juice
8 cups cold water
Thin slices lemon, garnish
Simple syrup; into a saucepan over medium add sugar, thyme sprigs and 2 cups water stirring to dissolve sugar. Allow syrup to cool slightly. Lemonade; into a large pitcher or 2 pitcher, add simple syrup, lemon juice and cold water. Stir to combine. Serve in glasses over ice cubes and garnish with lemon slices. Note; you can also replace the thyme with basil if desired. If you desire more lemon taste add more juice. Or for a great cocktail add a splash of vodka or champagne.
Delicious Sun-Dried Tomato Dip
1/2 cup sun-dried tomatoes in oil, chopped
2 oz. cream cheese, soft
1 cup sour cream
1/2 cup mayonnaise
4 garlic cloves minced
Tabasco
salt and freshly ground black pepper
1/2 cup fresh basil leaves
Into a food processor add the sun-dried tomatoes with some of the oil, cream cheese, sour cream, mayonnaise, garlic, Tabasco, salt and pepper. Process to well blended. Add basil and continue processing to smooth. Chill before serving. Serve with crackers, baguette slices or vegetables. Also makes a great sandwich spread or spread on a wrap. I personally like it on my grilled turkey burgers.
Flavorful Herb Dip
3 anchovies
2 garlic cloves
2 scallions, slice into 1/2-inch pieces including green part
Lemonade with Thyme
Simple syrup
2 cups cold water
2 cups sugar
7 sprigs fresh thyme
Lemonade
2 cups freshly squeezed lemon juice
8 cups cold water
Thin slices lemon, garnish
Simple syrup; into a saucepan over medium add sugar, thyme sprigs and 2 cups water stirring to dissolve sugar. Allow syrup to cool slightly. Lemonade; into a large pitcher or 2 pitcher, add simple syrup, lemon juice and cold water. Stir to combine. Serve in glasses over ice cubes and garnish with lemon slices. Note; you can also replace the thyme with basil if desired. If you desire more lemon taste add more juice. Or for a great cocktail add a splash of vodka or champagne.
Delicious Sun-Dried Tomato Dip
1/2 cup sun-dried tomatoes in oil, chopped
2 oz. cream cheese, soft
1 cup sour cream
1/2 cup mayonnaise
4 garlic cloves minced
Tabasco
salt and freshly ground black pepper
1/2 cup fresh basil leaves
Into a food processor add the sun-dried tomatoes with some of the oil, cream cheese, sour cream, mayonnaise, garlic, Tabasco, salt and pepper. Process to well blended. Add basil and continue processing to smooth. Chill before serving. Serve with crackers, baguette slices or vegetables. Also makes a great sandwich spread or spread on a wrap. I personally like it on my grilled turkey burgers.
Flavorful Herb Dip
3 anchovies
2 garlic cloves
2 scallions, slice into 1/2-inch pieces including green part
4 Tbl. fresh parsley
2 Tbl. fresh chives
2 Tbl. fresh dill
2 Tbl. fresh basil
1 tsp. sugar
salt and freshly ground black pepper
2 Tbl. cider vinegar
3/4 cup sour cream
1/2 cup mayonnaise
Into a food processor add anchovies, garlic, scallions, herbs, sugar, salt, and vinegar. Pulse to finely chop the mixture, occasionally scraping down sides. Add sour cream and mayonnaise blending to smooth. Taste and add salt/pepper. Pour into a serving bowl, cover and refrigerate.
Rosemary and Feta Dip
1 cup plain Greek yogurt
1 cup Feta cheese, crumbled
2 sprigs fresh rosemary, coarsely chopped
2 garlic cloves, finely minced
Place all ingredients into food processor or blender and process to smooth. Add a touch of milk if too thick. Serve with fresh vegetables, grilled pita bread or crackers.
Easy Bearnaise Sauce - use on steaks, potatoes, asparagus, broccoli, croque madame sandwich, shrimp, lobster, chicken, well seriously this is good on almost everything, even fresh fries! Note; read before starting to make so you have everything ready.
3 Tbl. white wine
1 Tbl. white vinegar
2 Tbl. fresh tarragon, chopped
2 tsp. shallots, finely chopped
salt and freshly ground black pepper
1/2 cup unsalted butter
3 egg yolks
2 Tbl. fresh lemon juice
pinch of cayenne pepper
Combine wine, vinegar, tarragon, shallots and pepper in a saucepan. Bring to a boil and cook until almost all the liquid disappears. into a small separate saucepan, heat butter until it bubbles and quickly remove from heat. Have ready in a blender egg yolks, lemon juice, cayenne and salt. Pulse on high gradually adding the hot butter. Add herb/vinegar mixture and blend on high speed to incorporate.
Red Pepper Salad Dressing - great on salads or over grilled mixed vegetables
1 large red bell pepper
1/3 cup red wine vinegar
1 cup olive oil
salt and freshly ground black pepper
1 garlic clove, finely minced
1/3 cup fresh chives, snipped
Over a flame on your stove, hold the red pepper with tongs until evenly charred. Cut in half and rub the skin with oil, place skin-side up under the broiler until skin blackens. When pepper is cooled scrap off the blackened skin. Remove and discard seeds/stem and chop. Place red pepper, vinegar and garlic into a blender and process until pepper is pureed, add a little oil if necessary. While machine is running slowly drizzle in more olive oil until fully combines. Stir in chives, taste and season with salt and pepper. Serve over mixed greens, with some sliced radish, avocado or whatever you enjoy.
Easy Lemon Couscous/Herb Salad
2 1/2 cups water
salt and freshly ground black pepper
1 (10 oz.) box couscous
2 oz. baby arugula, finely chopped
3 scallions, chopped including green part
3 Tbl. fresh dill, minced
2 Tbl. fresh lemon juice
1/4 cup olive oil
Note; sometimes I add grilled shrimp to this
Bring water to boil in saucepan, add salt and pepper. Stir in box of couscous. Cover and remove from heat. let stand covered for 5 minutes. Fluff with a fork and pour into a serving bowl. Let cool. Stir in arugula, scallions and dill. In a jar with lid add lemon juice, oil, salt and pepper, shaking to combine. Drizzle over couscous and toss well. Cover and chill. If adding shrimp, clean shrimp and grill, season with salt and pepper.
Rosemary Biscuits - so delicious with some baked ham and Dijon mustard and you can make small versions for cocktail appetizers
2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 stick plus 2 Tbl. butter, cut into small pieces
2 Tbl. fresh organic rosemary flowers
3/4 cup whole milk
Preheat oven to 450 degrees. Into a large bowl add flour, baking powder and salt mixing to combine. Cut in 1/4 cup butter with pastry cutter to resemble coarse meal. Stir in rosemary flowers. Stir in milk to moisten. Turn dough out onto floured work surface and shape and knead until dough forms a square shape about 1 1/2-inch thick. Transfer dough to heavy baking sheet and with a sharp knife cut dough into 8 squares. If making for appetizers, cut smaller biscuits. Dot with remaining 2 Tbl. butter and bake abut 10 to 12 minutes or until lightly browned.
Simple Perfect Pansy Salad - how can you not love a pretty pansy, it's impossible!
4 cups mixed greens
1/4 cup fresh dill sprigs
1/4 cup fresh Italian parsley leaves
4 large basil leaves, rolled up and sliced chiffonade
1 large lemon, juiced
salt and freshly ground black pepper
1 cup walnuts or pecans, lightly toasted
3/4 cup feta cheese, crumbled
1 cup fresh organic pansy flowers
Toss greens and herbs in a large pretty bowl or serving platter. Squeeze over lemon juice and season with salt and pepper, toss again. Add walnuts and feta, toss. Top with pansies, or you can plate on individual salad plates. Note; if you don't care for fresh lemon juice as a dressing, toss with your favorite light and fresh vinaigrette.
Thai Fruit Salad - I love anything Thai, mmmmm
4 Tbl. fresh lime juice
1 Tbl. honey
2 cups fresh pineapple, diced
1 cup fresh mango, diced
1 carrot peeled and diced
1 English cucumber, peeled and diced
3/4 oz. fresh pineapple mint leaves, chopped
1/3 cup roasted peanuts, chopped
salt and freshly ground black pepper
Shredded coconut
Into a bowl whisk the lime juice and honey, dissolving the honey. Into a large serving bowl or platter, toss the pineapple, mango, carrot, cucumber, mint and peanuts. Toss with dressing and garnish with coconut.
Easy Bearnaise Sauce - use on steaks, potatoes, asparagus, broccoli, croque madame sandwich, shrimp, lobster, chicken, well seriously this is good on almost everything, even fresh fries! Note; read before starting to make so you have everything ready.
3 Tbl. white wine
1 Tbl. white vinegar
2 Tbl. fresh tarragon, chopped
2 tsp. shallots, finely chopped
salt and freshly ground black pepper
1/2 cup unsalted butter
3 egg yolks
2 Tbl. fresh lemon juice
pinch of cayenne pepper
Combine wine, vinegar, tarragon, shallots and pepper in a saucepan. Bring to a boil and cook until almost all the liquid disappears. into a small separate saucepan, heat butter until it bubbles and quickly remove from heat. Have ready in a blender egg yolks, lemon juice, cayenne and salt. Pulse on high gradually adding the hot butter. Add herb/vinegar mixture and blend on high speed to incorporate.
Red Pepper Salad Dressing - great on salads or over grilled mixed vegetables
1 large red bell pepper
1/3 cup red wine vinegar
1 cup olive oil
salt and freshly ground black pepper
1 garlic clove, finely minced
1/3 cup fresh chives, snipped
Over a flame on your stove, hold the red pepper with tongs until evenly charred. Cut in half and rub the skin with oil, place skin-side up under the broiler until skin blackens. When pepper is cooled scrap off the blackened skin. Remove and discard seeds/stem and chop. Place red pepper, vinegar and garlic into a blender and process until pepper is pureed, add a little oil if necessary. While machine is running slowly drizzle in more olive oil until fully combines. Stir in chives, taste and season with salt and pepper. Serve over mixed greens, with some sliced radish, avocado or whatever you enjoy.
Easy Lemon Couscous/Herb Salad
2 1/2 cups water
salt and freshly ground black pepper
1 (10 oz.) box couscous
2 oz. baby arugula, finely chopped
3 scallions, chopped including green part
3 Tbl. fresh dill, minced
2 Tbl. fresh lemon juice
1/4 cup olive oil
Note; sometimes I add grilled shrimp to this
Bring water to boil in saucepan, add salt and pepper. Stir in box of couscous. Cover and remove from heat. let stand covered for 5 minutes. Fluff with a fork and pour into a serving bowl. Let cool. Stir in arugula, scallions and dill. In a jar with lid add lemon juice, oil, salt and pepper, shaking to combine. Drizzle over couscous and toss well. Cover and chill. If adding shrimp, clean shrimp and grill, season with salt and pepper.
Rosemary Biscuits - so delicious with some baked ham and Dijon mustard and you can make small versions for cocktail appetizers
2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 stick plus 2 Tbl. butter, cut into small pieces
2 Tbl. fresh organic rosemary flowers
3/4 cup whole milk
Preheat oven to 450 degrees. Into a large bowl add flour, baking powder and salt mixing to combine. Cut in 1/4 cup butter with pastry cutter to resemble coarse meal. Stir in rosemary flowers. Stir in milk to moisten. Turn dough out onto floured work surface and shape and knead until dough forms a square shape about 1 1/2-inch thick. Transfer dough to heavy baking sheet and with a sharp knife cut dough into 8 squares. If making for appetizers, cut smaller biscuits. Dot with remaining 2 Tbl. butter and bake abut 10 to 12 minutes or until lightly browned.
Simple Perfect Pansy Salad - how can you not love a pretty pansy, it's impossible!
4 cups mixed greens
1/4 cup fresh dill sprigs
1/4 cup fresh Italian parsley leaves
4 large basil leaves, rolled up and sliced chiffonade
1 large lemon, juiced
salt and freshly ground black pepper
1 cup walnuts or pecans, lightly toasted
3/4 cup feta cheese, crumbled
1 cup fresh organic pansy flowers
Toss greens and herbs in a large pretty bowl or serving platter. Squeeze over lemon juice and season with salt and pepper, toss again. Add walnuts and feta, toss. Top with pansies, or you can plate on individual salad plates. Note; if you don't care for fresh lemon juice as a dressing, toss with your favorite light and fresh vinaigrette.
Thai Fruit Salad - I love anything Thai, mmmmm
4 Tbl. fresh lime juice
1 Tbl. honey
2 cups fresh pineapple, diced
1 cup fresh mango, diced
1 carrot peeled and diced
1 English cucumber, peeled and diced
3/4 oz. fresh pineapple mint leaves, chopped
1/3 cup roasted peanuts, chopped
salt and freshly ground black pepper
Shredded coconut
Into a bowl whisk the lime juice and honey, dissolving the honey. Into a large serving bowl or platter, toss the pineapple, mango, carrot, cucumber, mint and peanuts. Toss with dressing and garnish with coconut.
Chive and Buttermilk Mashed Potatoes
2 lbs. Yukon Gold potatoes, peeled and chopped
1 stick butter
salt and freshly ground black pepper
Buttermilk (to your liking, I don't use too much)
Fresh chives, cleaned and finely chopped (to your liking)
Place potatoes into a pot of boiling salted water and cook to tender. Drain well and let sit about 5 minutes. Place back into pot with butter and mash, season with salt and pepper. Add buttermilk to nice consistency mashing, or you can use an electric beater. Fold in the chives, taste and adjust flavorings. Pour into pretty serving bowl.
Herbed Salt
10 sprigs of dried herbs such as; rosemary, oregano, sage and thyme
2 cups kosher salt
Remove any stems from herbs and place into a food processor. Finely chop and add salt pulsing again to blend. Transfer to airtight covered container.
Cherry Tomato Salad
1 qt. cherry or pear tomatoes, halved
1/4 cup canola oil
3 Tbl. white wine vinegar
salt and freshly ground pepper
1/2 tsp. sugar
1 tsp. Dijon
1/4 cup fresh parsley, minced
2 tsp. fresh basil, minced
2 tsp. fresh oregano, minced
fresh mozzarella balls (bocconcini)
Place the tomatoes in to a pretty serving bowl. In another bowl whisk the oil, vinegar, Dijon, salt, pepper, sugar until blended, stir in herbs. Pour over tomatoes, add cheese balls, tossing to combine. Cover and refrigerate.
Creamy Old Fashioned Cucumbers and Herb Salad
2 English cucumbers, peel left on and thinly sliced
1 tsp. salt
1 1/2 cups sour cream
1/4 cup red onion, thinly julienned
1/4 cup fresh dill, snipped
2 Tbl. white wine vinegar
2 garlic cloves, finely minced
1 tsp. sugar
freshly ground black pepper
Place sliced cucumbers into a colander over a bowl and sprinkle with salt tossing to coat. Let stand 15 minutes. After 15 minutes pour cucumbers onto lots of paper towels and blot dry. Into a large bowl combine remaining ingredients and stir in cucumbers. Cover and refrigerate about 1 hour. Pour into a pretty serving bowl or small serving platter.
Beet and Strawberry Salad with Sorrel Vinaigrette
Vinaigrette
1 1/2 cups extra virgin olive oil
1/2 cup sorrel, chopped (can't find, you can use baby arugula)
1/2 cup champagne vinegar
1 small shallot, finely minced
Salad
5 beets, peeled and cut in half
1/4 cup fresh lemon juice
zest of 1 lemon
3 cups mixed greens
1/2 cup fresh sweet strawberries, quartered
1/4 cup goat cheese
1/4 cup sliced almonds, lightly toasted
salt and freshly ground black pepper
Vinaigrette; into a blender add all ingredients and process to smooth, taste and season with salt and pepper. Salad; place beets into a saucepan and cover with water. Bring to a boil over high, cover and reduce to simmer cooking about 25 minutes. Drain beets and let cool 10 minutes. Reserve 3 beets for salad. Place 2 beets into food processor and puree to smooth. Place into a bowl and mix in lemon juice and zest. Into a large bowl quarter 3 beets and toss with 1/4 cup of dressing. Into a large bowl toss salad greens with 1/4 cup of dressing. Spoon and smear beet puree onto a plate. Place beets on top of puree, along with strawberries, cheese, almonds and extra dressing. Season with salt and pepper. Serve with dressed salad greens.
Easy Cucumber/Herb Appetizers
1 (8 oz.) tub light Neufchatel cream cheese, room temperature
4 Tbl. smoked salmon, chopped
Tabasco, to taste
1 Tbl. fresh chives, finely chopped
1/2 Tbl. fresh dill, chopped (plus extra fronds for garnish)
3 English cucumbers
Nasturtium bloom petals, carefully chopped for garnish of confetti
Into a food processor add cream cheese, salmon, Tabasco, chives and dill and process to well blended, scraping down sides of bowl several times. Cover and refrigerate. Remove after 1 hour and place into a piping bag with tip. Score the cucumbers with a fork lengthwise for a decorative design. Cut the cucumbers crosswise into 1/4-inch slices. Lay on paper towels to drain. Pipe small portions of cream cheese mixture onto cucumber slices, place onto serving platter, cover and refrigerate. Serving; garnish with nasturtium confetti.
Beautiful Sugared Flower Petals - so pretty on cakes, cookies, cupcakes, desserts, ice cream, etc.
Fresh organic flowers or petals
small dish of water
1 egg white, room temperature
fine sugar
wax paper
tweezers, clean and sanitized
Small fine paint brush
First wash and pat dry the flowers. Beat the egg white until frothy and then add about 3 drops of water to mixture. Pick up the flowers with tweezer and dip in egg white, spreading it all around and over both sides with a slightly damp paint brush. You can add a couple more drops of water if needed. When coated, sprinkle with the fine sugar on both sides. After they are sugared place flowers on wax paper and let dry until slightly brittle. This can take a couple of days. If you are keeping for future use, place them in a plastic container covered tightly with a lid and separate the layers with wax paper.
Beautiful Herb and Flower Terrine - I simply love terrines, especially pretty ones such as this
1 lb. cream cheese, soft
3/4 lb. butter, soft
1 cup Asiago cheese, grated
2 large garlic cloves, finely chopped
3/4 cup fresh basil, finely chopped
1/4 cup fresh oregano, finely chopped
3/4 cup fresh parsley, finely chopped
2 tsp. Worcestershire sauce
salt and freshly ground black pepepr
3/4 cup pine nuts, lightly toasted, coarsely chopped
1/2 lb. provolone cheese, thinly sliced
100 organic Johnny Jump-ups for garnish - just the cutest little flowers around!
Cream together the softened cream cheese, butter, and Asiago. Add garlic, basil, oregano, Worcestershire sauce, and pepper, combining thoroughly. Add pine nuts and chopped parsley and mix again until all ingredients are well blended. Butter a loaf pan or terrine pan. Line with waxed paper or parchment paper. Layer bottom of pan with provolone cheese slices, the add a layer of soft cheese mixture and a sprinkling of Johnny-jump up flowers. Combine alternate layers of provolone, soft cream cheese mixture and flowers ending with provolone. Try to get 5 layers. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and let stand about 15 minutes before turning out on serving platter, remove paper and garnish with more Johnny-jump-ups. Serve in slices. Serve with crackers.
Cilantro Pesto
3 garlic cloves, chopped
2 large bunches fresh cilantro
1/2 cup almonds, lightly toasted
1/4 cup Parmesan cheese, grated
1/2 cup olive oil
2 Tbl. fresh lemon juice or lime juice
salt and freshly ground black pepper
Place the garlic and cilantro in a food processor. With motor running slowly add the oils, lemon juice, salt and pepper. Process until smooth, add nuts and Parmesan, taste and adjust flavoring. Great on grilled chicken or steaks, shrimp and vegetable stir fry, or burgers.
Thai Marinade for Shrimp, Chicken and Steaks
1/4 cup fresh basil leaves
1/4 cup cilantro leaves
8 garlic cloves
2 Tbl. Sambal Oelek (chili sauce)
2 Tbl. Asian fish sauce
1 tsp. fresh lemon zest
1 tsp. fresh lime zest
1/2 cup vegetable oil
In a food processor, pulse the basil, cilantro, garlic, Sambal Oelek and fish sauce until finely chopped. Add the lemon and lime zest with oil. Pulse until marinade is smooth. Refrigerate.
Grilled Shrimp on Rosemary Skewers - this is a very pretty presentation
8 fresh rosemary sprigs, about 6 to 8 inches long
1/2 cup orange marmalade (good quality)
1/2 cup sweetened shredded coconut, chopped
1/4 tsp. red pepper flakes
1/4 tsp. fresh rosemary, minced
2 lbs. uncooked large shrimp, peeled, deveined
Soak the sprigs in cold water for 30 minutes, this reduces burning while grilling. Into a bowl combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce. Thread shrimp onto rosemary sprigs. Moisten a paper towels with cooking oil and using grill tongs lightly coat the grill rack with oil. Grill shrimp skewers over medium heat until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with remaining sauce.
Zucchini Patties with Dip - these are so good
Dip
3/4 cup sour cream
2 Tbl. fresh dill, minced
1 Tbl. fresh basil, minced
1 tsp. fresh lemon juice
salt and freshly ground black pepepr
Tabasco
2 1/2 cups zucchini, shredded
1 cup bread crumbs
1 tsp. Old Bay
1/4 tsp. garlic powder
1 egg, lightly beaten
2 Tbl. butter, melted
1 large carrot, peeled and finely chopped
3 scallions, finely chopped including green part
1/4 cup all purpose flour
1/2 cup canola oil
Dip; in to a small bowl combine sour cream, dill, basil, lemon juice, salt, pepper and Tabasco, mix to combine, taste and adjust flavorings. Cover and refrigerate until service. Patties; place zucchini into a colander to drain, place onto paper towels to remove excess liquid, patting dry. Into a large bowl combine bread crumbs, Old Bay, and garlic powder, stir in egg and butter to blend. Add the carrot, scallions and zucchini. Place flour into a shallow bowl. Shape zucchini into 24 small patties and coat with flour. Heat the oil into a large saute pan and fry a few patties at a time, about 4 minutes on each side until lightly golden brown. Remove to paper towels. Place onto serving platter and garnish with sprigs of fresh dill or parsley. Continue frying and serve with dip.
Creamy Herb Potato Salad - oh how I love potato salad
2 lbs. potatoes, peeled and cubed
1/2 lb. fresh green beans, trimmed and slice into 2-inch pieces on diagonal
3 stalks celery, thinly slice on diagonal including leaves
4 scallions, thinly sliced on diagonal including green part
Dressing
1/3 cup buttermilk
3 Tbl. mayonnaise
3 Tbl. sour cream
1 Tbl. grainy mustard
1 Tbl. fresh chives, minced
2 Tbl. fresh parsley minced
2 tsp. fresh dill, snipped
salt and freshly ground black pepper
Place potatoes into a large pot of boiling salted water, cook until fork tender, about 15 minutes. Add green beans last 3 minutes of cooking time for potatoes. Drain well and cool completely. Dressing; into a bowl add dressing ingredients and mix well, taste and adjust flavors. Pour dressing over to coat potatoes, beans, celery and scallions tossing to combine. I usually don't pour all of the dressing over, reserve some for later. Chill potato salad and remove add remaining dressing, tossing to combine. Pour into a pretty serving bowl.
Stuffed Avocados
1/3 cup mayonnaise
2 Tbl. fresh herbs (basil, chives and tarragon)
1 Tbl. red wine vinegar
salt and freshly ground black pepper
2 garlic cloves, chopped
8 oz. lump crab meat
1/3 cup celery, chopped
4 large avocados, halved and pitted
In a bowl whisk the mayonnaise, 2 Tbl. herbs, 1 tsp. red wine vinegar and pepper. Using a flat side of knife smash 2 chopped garlic cloves with pinch of salt. Whisk the paste into the mayonnaise mixture. Stir in crab and celery. Divide the crab salad into the pitted avocado halves.
My Yummy Turkey Club Sandwich with Herbed Mayo - mmmm, one of my favorites!
12 slices of good quality sandwich bread (I love sourdough), toasted
24 slices of thick cut bacon, sliced in half
12 Havarti cheese, slices
Long slices of thin dill pickles
Fresh roasted turkey slices or you can use deli turkey
1 large ruby red beefsteak tomato, thinly sliced
Boston lettuce leaves
Herbed Mayonnaise
2 garlic cloves
2 jalapenos, seeds removed and chopped
1 cup fresh cilantro leaves
1 cup fresh Italian parsley
1/2 cup mayonnaise
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Long frilly cocktail toothpicks
Cook bacon to brown and crisp, remove to paper towels. Into a blender add jalapenos, garlic, cilantro, parsley, mayonnaise, zest and juice, processing to smooth, taste and season with salt and pepper. Spread herb mayonnaise on 1 side of each slice of bread. Top 4 slices with turkey, tomato, cheese, pickle, bacon and lettuce. Top each with another slice of bread, mayo side up and repeat layers. Close sandwiches and add cocktail picks to each one, slice in half on diagonal. Serve with chips, or potato salad, soup, etc.
Spring Pea Soup
4 Tbl. butter
1 onion, chopped
6 cups freshly shelled peas
1/4 cup all purpose flour
8 cups of rich chicken stock or vegetable stock
1/2 cup heavy whipping cream
1/2 cup fresh mint leaves, rolled and sliced
4 slices thick cut apple smoked bacon
Into a small saute pan, add sliced bacon and cook to browned, remove and drain on paper towels. Into a Dutch oven add butter to melt. Add onions and cook stirring to soften, add 5 cups of the peas. In a small saucepan add some water and boil remaining cup of peas to soften, drain and reserve. Sprinkle the flour over 5 cups of peas and onions in pot and stir to combine, cooking for 1 minute. Stir in a portion of the stock stirring to combine, bring to a boil add remaining stock and cream. Boil 5 minutes to soften peas. With an immersion blender blend soup to smooth and creamy. Taste and adjust flavorings. Stir in reserved cooked 1 cup of peas, along with mint and bacon. Serve with homemade croutons.
Herbed Salt
10 sprigs of dried herbs such as; rosemary, oregano, sage and thyme
2 cups kosher salt
Remove any stems from herbs and place into a food processor. Finely chop and add salt pulsing again to blend. Transfer to airtight covered container.
"Salt is a preservative. It really holds flavor. For example if you chop up some fresh herbs, or even just a little garlic, the salt will extract the moisture and preserve the flavor" -
Cherry Tomato Salad
1 qt. cherry or pear tomatoes, halved
1/4 cup canola oil
3 Tbl. white wine vinegar
salt and freshly ground pepper
1/2 tsp. sugar
1 tsp. Dijon
1/4 cup fresh parsley, minced
2 tsp. fresh basil, minced
2 tsp. fresh oregano, minced
fresh mozzarella balls (bocconcini)
Place the tomatoes in to a pretty serving bowl. In another bowl whisk the oil, vinegar, Dijon, salt, pepper, sugar until blended, stir in herbs. Pour over tomatoes, add cheese balls, tossing to combine. Cover and refrigerate.
Creamy Old Fashioned Cucumbers and Herb Salad
2 English cucumbers, peel left on and thinly sliced
1 tsp. salt
1 1/2 cups sour cream
1/4 cup red onion, thinly julienned
1/4 cup fresh dill, snipped
2 Tbl. white wine vinegar
2 garlic cloves, finely minced
1 tsp. sugar
freshly ground black pepper
Place sliced cucumbers into a colander over a bowl and sprinkle with salt tossing to coat. Let stand 15 minutes. After 15 minutes pour cucumbers onto lots of paper towels and blot dry. Into a large bowl combine remaining ingredients and stir in cucumbers. Cover and refrigerate about 1 hour. Pour into a pretty serving bowl or small serving platter.
Beet and Strawberry Salad with Sorrel Vinaigrette
Vinaigrette
1 1/2 cups extra virgin olive oil
1/2 cup sorrel, chopped (can't find, you can use baby arugula)
1/2 cup champagne vinegar
1 small shallot, finely minced
Salad
5 beets, peeled and cut in half
1/4 cup fresh lemon juice
zest of 1 lemon
3 cups mixed greens
1/2 cup fresh sweet strawberries, quartered
1/4 cup goat cheese
1/4 cup sliced almonds, lightly toasted
salt and freshly ground black pepper
Vinaigrette; into a blender add all ingredients and process to smooth, taste and season with salt and pepper. Salad; place beets into a saucepan and cover with water. Bring to a boil over high, cover and reduce to simmer cooking about 25 minutes. Drain beets and let cool 10 minutes. Reserve 3 beets for salad. Place 2 beets into food processor and puree to smooth. Place into a bowl and mix in lemon juice and zest. Into a large bowl quarter 3 beets and toss with 1/4 cup of dressing. Into a large bowl toss salad greens with 1/4 cup of dressing. Spoon and smear beet puree onto a plate. Place beets on top of puree, along with strawberries, cheese, almonds and extra dressing. Season with salt and pepper. Serve with dressed salad greens.
Easy Cucumber/Herb Appetizers
1 (8 oz.) tub light Neufchatel cream cheese, room temperature
4 Tbl. smoked salmon, chopped
Tabasco, to taste
1 Tbl. fresh chives, finely chopped
1/2 Tbl. fresh dill, chopped (plus extra fronds for garnish)
3 English cucumbers
Nasturtium bloom petals, carefully chopped for garnish of confetti
Into a food processor add cream cheese, salmon, Tabasco, chives and dill and process to well blended, scraping down sides of bowl several times. Cover and refrigerate. Remove after 1 hour and place into a piping bag with tip. Score the cucumbers with a fork lengthwise for a decorative design. Cut the cucumbers crosswise into 1/4-inch slices. Lay on paper towels to drain. Pipe small portions of cream cheese mixture onto cucumber slices, place onto serving platter, cover and refrigerate. Serving; garnish with nasturtium confetti.
Beautiful Sugared Flower Petals - so pretty on cakes, cookies, cupcakes, desserts, ice cream, etc.
Fresh organic flowers or petals
small dish of water
1 egg white, room temperature
fine sugar
wax paper
tweezers, clean and sanitized
Small fine paint brush
First wash and pat dry the flowers. Beat the egg white until frothy and then add about 3 drops of water to mixture. Pick up the flowers with tweezer and dip in egg white, spreading it all around and over both sides with a slightly damp paint brush. You can add a couple more drops of water if needed. When coated, sprinkle with the fine sugar on both sides. After they are sugared place flowers on wax paper and let dry until slightly brittle. This can take a couple of days. If you are keeping for future use, place them in a plastic container covered tightly with a lid and separate the layers with wax paper.
Beautiful Herb and Flower Terrine - I simply love terrines, especially pretty ones such as this
1 lb. cream cheese, soft
3/4 lb. butter, soft
1 cup Asiago cheese, grated
2 large garlic cloves, finely chopped
3/4 cup fresh basil, finely chopped
1/4 cup fresh oregano, finely chopped
3/4 cup fresh parsley, finely chopped
2 tsp. Worcestershire sauce
salt and freshly ground black pepepr
3/4 cup pine nuts, lightly toasted, coarsely chopped
1/2 lb. provolone cheese, thinly sliced
100 organic Johnny Jump-ups for garnish - just the cutest little flowers around!
Cream together the softened cream cheese, butter, and Asiago. Add garlic, basil, oregano, Worcestershire sauce, and pepper, combining thoroughly. Add pine nuts and chopped parsley and mix again until all ingredients are well blended. Butter a loaf pan or terrine pan. Line with waxed paper or parchment paper. Layer bottom of pan with provolone cheese slices, the add a layer of soft cheese mixture and a sprinkling of Johnny-jump up flowers. Combine alternate layers of provolone, soft cream cheese mixture and flowers ending with provolone. Try to get 5 layers. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator and let stand about 15 minutes before turning out on serving platter, remove paper and garnish with more Johnny-jump-ups. Serve in slices. Serve with crackers.
Cilantro Pesto
3 garlic cloves, chopped
2 large bunches fresh cilantro
1/2 cup almonds, lightly toasted
1/4 cup Parmesan cheese, grated
1/2 cup olive oil
2 Tbl. fresh lemon juice or lime juice
salt and freshly ground black pepper
Place the garlic and cilantro in a food processor. With motor running slowly add the oils, lemon juice, salt and pepper. Process until smooth, add nuts and Parmesan, taste and adjust flavoring. Great on grilled chicken or steaks, shrimp and vegetable stir fry, or burgers.
Thai Marinade for Shrimp, Chicken and Steaks
1/4 cup fresh basil leaves
1/4 cup cilantro leaves
8 garlic cloves
2 Tbl. Sambal Oelek (chili sauce)
2 Tbl. Asian fish sauce
1 tsp. fresh lemon zest
1 tsp. fresh lime zest
1/2 cup vegetable oil
In a food processor, pulse the basil, cilantro, garlic, Sambal Oelek and fish sauce until finely chopped. Add the lemon and lime zest with oil. Pulse until marinade is smooth. Refrigerate.
Grilled Shrimp on Rosemary Skewers - this is a very pretty presentation
8 fresh rosemary sprigs, about 6 to 8 inches long
1/2 cup orange marmalade (good quality)
1/2 cup sweetened shredded coconut, chopped
1/4 tsp. red pepper flakes
1/4 tsp. fresh rosemary, minced
2 lbs. uncooked large shrimp, peeled, deveined
Soak the sprigs in cold water for 30 minutes, this reduces burning while grilling. Into a bowl combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce. Thread shrimp onto rosemary sprigs. Moisten a paper towels with cooking oil and using grill tongs lightly coat the grill rack with oil. Grill shrimp skewers over medium heat until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with remaining sauce.
Zucchini Patties with Dip - these are so good
Dip
3/4 cup sour cream
2 Tbl. fresh dill, minced
1 Tbl. fresh basil, minced
1 tsp. fresh lemon juice
salt and freshly ground black pepepr
Tabasco
2 1/2 cups zucchini, shredded
1 cup bread crumbs
1 tsp. Old Bay
1/4 tsp. garlic powder
1 egg, lightly beaten
2 Tbl. butter, melted
1 large carrot, peeled and finely chopped
3 scallions, finely chopped including green part
1/4 cup all purpose flour
1/2 cup canola oil
Dip; in to a small bowl combine sour cream, dill, basil, lemon juice, salt, pepper and Tabasco, mix to combine, taste and adjust flavorings. Cover and refrigerate until service. Patties; place zucchini into a colander to drain, place onto paper towels to remove excess liquid, patting dry. Into a large bowl combine bread crumbs, Old Bay, and garlic powder, stir in egg and butter to blend. Add the carrot, scallions and zucchini. Place flour into a shallow bowl. Shape zucchini into 24 small patties and coat with flour. Heat the oil into a large saute pan and fry a few patties at a time, about 4 minutes on each side until lightly golden brown. Remove to paper towels. Place onto serving platter and garnish with sprigs of fresh dill or parsley. Continue frying and serve with dip.
Creamy Herb Potato Salad - oh how I love potato salad
2 lbs. potatoes, peeled and cubed
1/2 lb. fresh green beans, trimmed and slice into 2-inch pieces on diagonal
3 stalks celery, thinly slice on diagonal including leaves
4 scallions, thinly sliced on diagonal including green part
Dressing
1/3 cup buttermilk
3 Tbl. mayonnaise
3 Tbl. sour cream
1 Tbl. grainy mustard
1 Tbl. fresh chives, minced
2 Tbl. fresh parsley minced
2 tsp. fresh dill, snipped
salt and freshly ground black pepper
Place potatoes into a large pot of boiling salted water, cook until fork tender, about 15 minutes. Add green beans last 3 minutes of cooking time for potatoes. Drain well and cool completely. Dressing; into a bowl add dressing ingredients and mix well, taste and adjust flavors. Pour dressing over to coat potatoes, beans, celery and scallions tossing to combine. I usually don't pour all of the dressing over, reserve some for later. Chill potato salad and remove add remaining dressing, tossing to combine. Pour into a pretty serving bowl.
Stuffed Avocados
1/3 cup mayonnaise
2 Tbl. fresh herbs (basil, chives and tarragon)
1 Tbl. red wine vinegar
salt and freshly ground black pepper
2 garlic cloves, chopped
8 oz. lump crab meat
1/3 cup celery, chopped
4 large avocados, halved and pitted
In a bowl whisk the mayonnaise, 2 Tbl. herbs, 1 tsp. red wine vinegar and pepper. Using a flat side of knife smash 2 chopped garlic cloves with pinch of salt. Whisk the paste into the mayonnaise mixture. Stir in crab and celery. Divide the crab salad into the pitted avocado halves.
My Yummy Turkey Club Sandwich with Herbed Mayo - mmmm, one of my favorites!
12 slices of good quality sandwich bread (I love sourdough), toasted
24 slices of thick cut bacon, sliced in half
12 Havarti cheese, slices
Long slices of thin dill pickles
Fresh roasted turkey slices or you can use deli turkey
1 large ruby red beefsteak tomato, thinly sliced
Boston lettuce leaves
Herbed Mayonnaise
2 garlic cloves
2 jalapenos, seeds removed and chopped
1 cup fresh cilantro leaves
1 cup fresh Italian parsley
1/2 cup mayonnaise
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Long frilly cocktail toothpicks
Cook bacon to brown and crisp, remove to paper towels. Into a blender add jalapenos, garlic, cilantro, parsley, mayonnaise, zest and juice, processing to smooth, taste and season with salt and pepper. Spread herb mayonnaise on 1 side of each slice of bread. Top 4 slices with turkey, tomato, cheese, pickle, bacon and lettuce. Top each with another slice of bread, mayo side up and repeat layers. Close sandwiches and add cocktail picks to each one, slice in half on diagonal. Serve with chips, or potato salad, soup, etc.
Spring Pea Soup
4 Tbl. butter
1 onion, chopped
6 cups freshly shelled peas
1/4 cup all purpose flour
8 cups of rich chicken stock or vegetable stock
1/2 cup heavy whipping cream
1/2 cup fresh mint leaves, rolled and sliced
4 slices thick cut apple smoked bacon
Into a small saute pan, add sliced bacon and cook to browned, remove and drain on paper towels. Into a Dutch oven add butter to melt. Add onions and cook stirring to soften, add 5 cups of the peas. In a small saucepan add some water and boil remaining cup of peas to soften, drain and reserve. Sprinkle the flour over 5 cups of peas and onions in pot and stir to combine, cooking for 1 minute. Stir in a portion of the stock stirring to combine, bring to a boil add remaining stock and cream. Boil 5 minutes to soften peas. With an immersion blender blend soup to smooth and creamy. Taste and adjust flavorings. Stir in reserved cooked 1 cup of peas, along with mint and bacon. Serve with homemade croutons.
Corn Bread with Marjoram - great with roasted whole chicken stuffed with garlic and lemons
1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 Tbl. sugar
3/4 cup cornmeal
2 eggs
1 cup whole buttermilk
3 Tbl. fresh marjoram, finely chopped
3 scallions, finely chopped including green part
4 Tbl. butter, melted
Splash of Tabasco, because I need Tabasco in my cornbread
Preheat oven to 350 degrees. Into a bowl sift the flour, baking powder, baking soda and salt. Stir in sugar and cornmeal. In another bowl whisk the eggs, buttermilk and Tabasco and pour into the dry ingredients stirring to just moisten. Stir in marjoram, scallions and butter. Pour into a greased 8x8 pan and bake about 25 minutes.
Indian Potatoes with Mint
6 russet potatoes, peeled and cubed
1 Tbl. olive oil
1 large red onion, chopped
1/2 cup golden raisins
3 green chili peppers, seeded and chopped
2 tsp. fresh ginger
2 garlic cloves, minced
2 tsp. fennel seeds
1 1/2 tsp. cumin seeds
2 tsp. fresh lemon juice
salt and freshly ground black pepper
3/4 oz. fresh mint leaves, chopped
2 Tbl. fresh cilantro, chopped
Place raisins into a bowl and pour over 1 cup hot water for 10 minutes, drain. Into a pot of boiling salted water add potatoes and cook (about 12 minutes) until just pierced with a fork, do not overcook. Drain and set aside. In a large saute pan, heat olive oil over medium and add onions, drained raisins, chili peppers, ginger, garlic, cumin seeds and fennel seeds, cooking and stirring occasional about 10 minutes. Add potatoes and mint. Stir to coat and toss with lemon juice, season with salt and pepper. Pour onto serving platter and garnish with cilantro.
Fresh Fruit with Lavender
1/3 cup plus 1/2 cup sugar
1 tsp. fresh lemon zest
1/2 cup cold water
2 Tbl. honey
2 tsp. fresh organic lavender flowers
3 lbs. mixed fruit; strawberries, melon, blackberries, kiwi, etc. (strawberries sliced in half, melon cubed, etc.)
Mash together 1/3 cup sugar and lemon zest to blend. Mix 1/2 cup sugar, 1/2 cup water, honey and lavender bringing to a boil on medium high. Stir sugar to dissolve. Reduce heat to simmer cooking about 3 minutes. Strain syrup and pour over fruit.
Chicken in a Creamy Herb Sauce
4 boneless, skinless chicken breasts, halved
2 Tbl. butter
2 Tbl. olive oil
3 garlic cloves, minced
2 Tbl. all purpose flour
2 cups heavy whipping cream
2 Tbl. grainy mustard
1/4 cup Parmesan cheese, grated
salt and freshly ground black pepper
Fresh chives, chopped
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. fresh lemon zest
2 Tbl. fresh parsley, chopped
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. fresh lemon zest
2 Tbl. fresh parsley, chopped
Season chicken with salt and pepper. Add oil to saute pan and brown chicken on all sides and cook until done. Remove from pan and add butter to melt, add garlic, rosemary, thyme and zest. Saute garlic for about 30 seconds. Whisk in flour and cook 1 minute. Whisk in cream until smooth mixture. Add mustard increasing heat, whisking until mixture boils and thickens. Add the cooked chicken back, the Parmesan cheese and chives until heated through. Taste and adjust flavorings. Place on serving platter and sprinkle on parsley. Serve with a tossed salad and creamy mashed potatoes.
Tuna Steaks Mediterranean Style - one our favorite meals
4 (6 to 8 oz.) ahi tuna steaks, about 1-inch thick
6 Tbl. extra virgin olive oil
2 cups red onions, chopped
2 garlic cloves, minced
1 lb. fresh plum tomatoes, rough chopped
1 1/2 Tbl. capers, rinsed and drained
1 cup fresh basil leaves, chiffonade
salt and freshly ground black pepper
pinch of red pepper flakes
Fresh parsley, chopped (garnish)
Into a large saute pan, add 3 Tbl. oil along with onions sauteing to tender, add garlic and cook stirring about 2 more minutes. Stir in tomatoes, red pepper flakes and capers. Simmer uncovered about 15 minutes stirring occasionally. In another saute pan, add remaining 3 Tbl. of oil. Sprinkle fish with salt and pepper and add fish to hot pan, cooking to your desired doneness. Add basil to the tomato mixture. Place cooked fish on serving platter and pour sauce over and around fish. Sprinkle with parsley.
Creamy Artichoke Soup
7 large artichokes
1 bay leaf
vegetable oil
1 onion, diced
2 garlic cloves, minced
3 cups rich chicken stock
1 Tbl. fresh lemon juice
1 cup heavy whipping cream
salt and freshly ground black pepper
1 Tbl. fresh chervil, minced
Artichokes; remove and discard tough outer leaves and trim stems. Place in a steamer basket in a pot of water 1-inch deep, along with bay leaf. Steam about 40 minutes or until easily pierced with a fork in the meaty part of artichoke at the base. Remove and allow to cool. Into a saute pan, add drizzle of oil and saute onions, add garlic. Remove and let cool. Clean the artichokes, remove the leaves and thistle, saving just the artichoke hearts. Puree the artichoke heats with onion and garlic. Into a pot add stock, along with pureed mixture, add lemon juice and cream simmer for about 30 minutes. Taste and season with salt, pepper and garnish with chervil.
Tuna Steaks Mediterranean Style - one our favorite meals
4 (6 to 8 oz.) ahi tuna steaks, about 1-inch thick
6 Tbl. extra virgin olive oil
2 cups red onions, chopped
2 garlic cloves, minced
1 lb. fresh plum tomatoes, rough chopped
1 1/2 Tbl. capers, rinsed and drained
1 cup fresh basil leaves, chiffonade
salt and freshly ground black pepper
pinch of red pepper flakes
Fresh parsley, chopped (garnish)
Into a large saute pan, add 3 Tbl. oil along with onions sauteing to tender, add garlic and cook stirring about 2 more minutes. Stir in tomatoes, red pepper flakes and capers. Simmer uncovered about 15 minutes stirring occasionally. In another saute pan, add remaining 3 Tbl. of oil. Sprinkle fish with salt and pepper and add fish to hot pan, cooking to your desired doneness. Add basil to the tomato mixture. Place cooked fish on serving platter and pour sauce over and around fish. Sprinkle with parsley.
Creamy Artichoke Soup
7 large artichokes
1 bay leaf
vegetable oil
1 onion, diced
2 garlic cloves, minced
3 cups rich chicken stock
1 Tbl. fresh lemon juice
1 cup heavy whipping cream
salt and freshly ground black pepper
1 Tbl. fresh chervil, minced
Artichokes; remove and discard tough outer leaves and trim stems. Place in a steamer basket in a pot of water 1-inch deep, along with bay leaf. Steam about 40 minutes or until easily pierced with a fork in the meaty part of artichoke at the base. Remove and allow to cool. Into a saute pan, add drizzle of oil and saute onions, add garlic. Remove and let cool. Clean the artichokes, remove the leaves and thistle, saving just the artichoke hearts. Puree the artichoke heats with onion and garlic. Into a pot add stock, along with pureed mixture, add lemon juice and cream simmer for about 30 minutes. Taste and season with salt, pepper and garnish with chervil.
Chicken Marsala with Sage
4 boneless, skinless chicken breast halves, pounded thin
2 small shallots, minced
8 oz. crimini mushrooms sliced
8 oz. crimini mushrooms sliced
6 Tbl. butter
3/4 oz. fresh sage leaves, finely chopped
1/4 cup all purpose flour
2 cups dry Marsala
2 cups rich chicken stock
salt and freshly ground black pepper
Into a large saute pan, add 4 Tbl. butter and saute sage, mushrooms and shallots for about 1 minute. Season chicken with salt, pepper and dust chicken with flour, add to pan and saute until cooked through about 3 minutes on each side. Remove chicken. Add Marsala and stock to pan and bring to a boil. Reduce liquid for about 10 minutes. Add remaining butter to sauce and swirl until melted. Return chicken to pan, taste and adjust flavorings. Serve with pasta or mashed potatoes.
Crustless Goat Cheese and Sorrel Quiche - so good
2 Tbl. butter
1 lb. fresh sorrel, tough ribs removes, leaves chopped
1 garlic clove, minced
2 scallions, minced including green part
1 cup whole milk
1/2 cup heavy whipping cream
3 eggs
salt and freshly ground black pepper
1 (1/2 lb.) goat cheese log, cut into 1/3-inch rounds
Preheat oven to 350 degrees. Into a large saute pan, add butter to melt, add sorrel, garlic and scallions sauteing to wilt. Place mixture over the bottom of a greased pie pan. Into a bowl whisk the milk, cream, eggs, salt and pepper. Arrange the goat cheese rounds on the sorrel mixture. Pour over custard carefully and place in oven baking about 40 minutes or until set. Remove to cooling rack, let rest about 10 minutes before slicing.
Thai Style Chicken Soup - love this
1 lb. boneless, skinless chicken breasts
2 Tbl. oil
4 stalks celery with leaves, sliced thinly
1 yellow onion, chopped
1/4 cup fresh ginger, finely minced
2 Serrano chilies, chopped
1 lb. crimini mushrooms, sliced
1/2 cup white wine
2 stalks fresh lemon grass - 3 -inch lengths
1 butternut squash, peeled and chopped
1 qt. rich chicken stock
3 cans coconut milk
salt and freshly ground black pepepr
1 Tbl. fish sauce
pinch of sugar
1 fresh lime, juiced
3 fresh kaffir lime leaves
Fresh cilantro, garnish
Heat oven to 400 degrees. Rub the chicken with oil and season with salt and pepper, placing on a baking sheet cooking for 15 minutes. Remove and let cool. Dice the chicken into small pieces. Into a large Dutch oven heat some oil, add onion and celery, stirring and cooking to soften, add ginger, chilies, mushrooms, cooking and stirring to soften mushrooms. Add wine and cook to slightly reduce. Add lemon grass, squash, chicken stock and coconut milk. Simmer until the squash has softened. Taste and season with salt and pepper, fish sauce, sugar, lime juice and kaffir lime leaves. Add chicken, simmer about 10 minutes. Garnish with cilantro.
Nasturtium Vinaigrette over Grilled Salmon
Vinaigrette
1/4 cup red wine vinegar
1/4 cup shallots, finely minced
2 tsp. Dijon
3/4 cup extra virgin olive oil
salt and freslhy ground black pepper
3/4 cup fresh organic nasturtium flowers, chopped
1/4 cup fresh chives, snipped
6 (8 oz.) salmon fillets
Fresh chives (garnish) leave whole
Preheat grill. Into a bowl add vinegar, Dijon, shallots and olive oil (minus 2 Tbl.) whisking to combine. Season with salt and pepper. Add nasturtiums and snipped chives. Rub salmon with remaining olive oil and season with salt and pepper. Place on grill and cook to done on each side. Place salmon onto serving platter, whisk vinaigrette again and spoon over salmon, garnish with whole chives.
Easy Ham, Cheese and Herb Bread
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper
1 Tbl. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
3 Tbl. fresh chives, snipped
3 eggs
1/2 cup whole milk, room temperature
1/2 cup olive oil
1 1/2 cups Black Forest ham, diced
1 cup Swiss cheese, diced
1 1/2 cups Parmesan cheese, grated
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Into a bowl whisk the flour, baking powder, salt, pepper, thyme and rosemary. Into a large bowl whisk the eggs and slowly add the milk and olive oil while whisking. Add the flour mixture then add the ham, cheeses, and chives. Spread into prepared pan and bake about 45 minutes or until nicely browned and toothpick inserted in center comes out clean. Cool in the pan on cooling rack for about 10 minutes before turning out and finish cooling on rack. Slice and slather with soft butter, mmmmm. Store any remaining in refrigerator. Makes great toast.
Grilled Stuffed Basil Turkey Burgers with Sauce - love these and my husband Jerry started making these for me 30 years ago when we first got married
1/4 cup sun-dried tomatoes packed in oil
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, chopped
2 tsp. Italian seasonings
2 garlic cloves, finely minced
salt and freslhy ground black pepper
2 lbs. ground turkey
1 cup mozzarella cheese, shredded
1 red onion, thinly sliced
Sesame burger buns
Butter, softened
Boston lettuce leaves
Into a food processor add sun-tried tomatoes and a little oil with mayonnaise, cover and process to blend, chill. Into a large bowl add ground turkey, Worcestershire sauce, basil, Italian seasonings, garlic, salt and pepper mixing to combine. Shape into 12 thin patties, place 2 Tbl. of cheese on six of the patties and top with remaining patties pressing edges to seal. On a greased grill cook burgers covered until done on both sides. Butter each side of bun and place on grill for a few seconds to heat through. Smear with mayonnaise, add burger, onion and lettuce. Serve with fries or potato salad and baked beans.
Herbed Chicken Salad
4 boneless skinless chicken breasts
oil
salt and freshly ground black pepper
1 Tbl. fresh tarragon, finely chopped
1/4 cup mayonnaise
2 Tbl. plain Greek yogurt
1 Tbl. fresh lemon juice
3 scallions, chopped including green part
Fresh croissants
Boston lettuce
Preheat oven to 400 degrees. Rub chicken with oil and season with salt and pepper and place onto a baking sheet. Bake until nicely browned about 20 minutes or until juices run clear. Remove and cool slightly. Chop chicken into small dice and add to a bowl. Stir in tarragon, mayonnaise, yogurt, lemon juice and scallions mixing to combine. Spread a little mayonnaise onto croissants and pile on chicken salad, add lettuce leaves.
African Chicken Stew - always a hit
2 lbs. boneless skinless chicken breasts halves, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper
3 Tbl. peanut oil
1 large onion, chopped
2 garlic cloves, minced
1 (3-inch piece) fresh ginger, peeled and minced
1 tsp. ground coriander
1 Tbl. smoked paprika
1 bay leaf
1 1/2 tsp. dried thyme
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground turmeric
4 cups rich chicken stock
1 (14.5 oz.) can crushed tomatoes with juice
1 large sweet potato, peeled and cut into 1-inch chunks
2 large red bell peppers, seeded and chopped
1/3 cup smooth peanut butter
1/4 cup roasted unsalted peanuts, chopped (garnish)
3 scallions, thinly sliced including green part
fresh cilantro, chopped (garnish)
Season chicken with salt and pepper. Into a large Dutch oven heat 1 Tbl. oil and add half of the chicken cooking and stirring about 4 minutes to lightly browned, remove to a plate and continue adding chicken and cooking adding more oil when needed. Add remaining oil to pot and reduce to medium, add onion cooking and stirring to soften, add garlic, ginger, coriander, cumin, turmeric, cinnamon and season with some salt and pepper. Stir in stock, tomatoes and juices, the sweet potato, red bell pepper and bring to a boil. Reduce to simmer, partially cover and cook about 30 minutes. Return chicken with accumulated juices. Increase heat and when mixture starts to boil, stir in peanut butter cooking for about 5 minutes. Serve topped with scallions, cilantro and peanuts. Serve with cooked white rice. Note; if you prefer some brown meat to all white meat add half chicken thighs, boneless and skinless. I just happen to like all white meat.
My Oh My Do I Love Cauliflower Pie
1 (9-inch) unbaked pie shell
5 slices thick cut bacon
1 Tbl. butter
1 pound cauliflower florets
1 tsp. dried sage
1 medium onion, diced
2 garlic cloves, finely minced
2 tsp. dried thyme
1/2 tsp. smoked paprika
salt and freshly ground black pepepr
1 cup white cheddar cheese, grated
1/2 cup Parmesan cheese, grated
3 eggs
1/2 cup whole milk
1/2 cup heavy whipping cream
Preheat oven to 350 degrees. Into a large saute pan add bacon and cook to browned, remove to paper towels. Remove most of bacon fat and add butter. Add cauliflower to pan cooking and stirring to golden brown, add onions and garlic cooking to soften. Remove from heat and stir in thyme, paprika, sage, salt and pepper. Cool slightly. Mix the cheeses together and spread half in bottom of pie shell. On top of cheese add cauliflower mixture and remaining cheese. Whisk the eggs, milk and cream and pour over top. Bake for about 30 minutes or until set. Remove to cooling rack and let cool about 10 minutes before slicing.
Beef Stew with Herbs and Beer
Potato, Spinach and White Bean Casserole with Sun-Dried Tomatoes - love this
3/4 oz. sun-dried tomatoes in oil, diced
3 lbs. Russet potatoes, peeled and cut into 1/4-inch slices
olive oil
2 cups loosely packed baby spinach, cleaned and rough chop
2 Tbl. olive oil
1 can cannellini beans, drained and rinsed
1 onion, chopped
1/2 Tbl. butter
1 Tbl. fresh oregano, chopped
salt and freshly ground black pepper
1 cup heavy whipping cream
2 cups Parmesan cheese, grated
Cayenne pepper, pinch to taste
Paprika, pinch to taste
pinch of red pepper flakes
Preheat oven to 350 degrees. Place potato slices in pot of water, cover and bring to boil. Reduce heat and simmer 12 minutes. Into a saute pan, add 1 Tbl. olive oil and add spinach, drain and let cool. Drain potatoes and arrange in a 13x9 greased baking pan. Layer the spinach on top of the potato slices. Layer the drained cannellini beans on top of spinach. Melt butter and remaining oil in pan and saute onions to tender. Add cooked onions, sun-dried tomatoes, oregano, salt and pepper and cook about 2 minutes. Add cream and bring to a boil. Lower heat and mix in cheese to melt. Stir in cayenne and paprika. Pour sauce over potatoes, spinach and beans and sprinkle with black pepper, a little more cayenne and crushed red pepper flakes. Bake about 25 minutes to bubbly.
Steaks with Salsa Verde - also great on roasted chicken or grilled chops
Salsa Verde
3 Tbl. capers, drained
5 anchovy fillets, chopped
2 garlic cloves
1 Tbl. fresh rosemary
2 tsp. fresh thyme
2 tsp. fresh oregano
1/4 cup fresh Italian parsley
pinch of cayenne
1 Tbl. fresh lemon juice
1/2 cup olive oil (reserve 2 Tbl.)
salt and freshly ground black pepper
4 to 6 steaks of your choice
Into a food processor add capers, anchovies and garlic, processing. Add cayenne, lemon juice, herbs and all but the 2 Tbl. of oil blending until finely chopped, pour into a serving dish. Season steaks with salt and pepper on both sides. Either grill your steaks or add to a heavy bottomed pan, the remaining 2 Tbl. of oil and add steaks, searing on each side to your desired doneness. Remove steaks to rest about 5 minutes, add to serving platter and garnish with some salsa verde. Serve remaining salsa on side.
Beautiful Lavender and Lemon Ice Cream - Note; when using lavender don't go overboard or your food will taste like lavender soap
3/4 cup sugar
2 lemons, zested
1/3 cup fresh organic culinary lavender sprigs, chopped
2 cups whole milk
2 cups heavy whipping cream
8 egg yolks
1 fresh lemon, sliced in thin half rounds, garnish
12 small sprigs fresh organic lavender, garnish
Into a saucepan, combine zest, chopped lavender, milk and cream. Bring to a boil and steep for 20 minutes, strain through a fine mesh strainer. Whisk the yolks and sugar together. Whisk in 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg/cream combination to the hot cream mixture. Continue to cook for 4 minutes stirring occasionally. Remove from heat and let cool completely, straining any solids. Add the mixture to an electric ice maker and process according to manufacturers instructions. Serve with sprig of lavender and slice of lemon.
Lovely Lavender Shortbread - great with a nice cup of tea
1 stick unsalted butter, cut into pieces
1/4 cup plus 2 Tbl. sugar
1 cup all purpose flour
1/4 cup cornstarch
pinch of salt
2 Tbl. dried organic lavender flowers (if you don't have organic lavender you can purchase culinary lavender on Amazon)
Preheat oven to 350 degrees. Into a bowl of electric mixer cream the butter to soften with paddle attachment. Add 1/4 cup sugar and mix to combine. Stir together the flour, cornstarch and salt in a bowl. Add the dry ingredients to the butter mixture and mix on low to combine. Add lavender and mix until dough starts to come together. Flour a work surface and turn out dough, kneading about 7 times. If you need to add some more flour and roll dough about 1/4-inch thick to fit into an 8x8 square baking pan lined with parchment, hanging over edges. Press dough into pan and prick the shortbread all over with a fork. Sprinkle surface evenly with 1 Tbl. of remaining sugar. Bake 15 minutes. After 15 minutes deflate the dough by knocking the pan once against the oven rack and rotate pan, continue baking about 10 more minutes until golden. When it comes out of oven sprinkle remaining sugar. Cool 5 minutes. Using a sharp paring knife cut 3 rows by 5 rows making bars. Let cool completely in pan and remove. Store in airtight container.
Blueberry and Basil Ice Cream
1 cup whole milk
2 cups heavy whipping cream, divided
1 cups plus 2 1/2 Tbl. sugar
1 tsp. honey
6 egg yolks
1 cup blueberries
4 basil leaves
In a heavy bottomed medium saucepan, whisk together milk, 1 cup of the cream, the sugar, honey and egg yolks. Pour remaining cup of cream into mixing bowl and set aside. Place saucepan over medium low heat and cook, stirring constantly with a heatproof spatula, until custard thickens slightly, when mixture reaches 170 degrees. Be sure to scrape the bottom of the saucepan with a spatula. Pour thickened custard through a strainer and stir into the bowl containing the remaining cup of cream. Chill mixture for about 4 hours, but best overnight. When ready to churn, puree a third of the blueberries and all of the basil in a blender. Fill the canister of your ice cream maker with chilled custard, the blueberry puree and the whole berries churn according to manufacturers instructions.
Decadent Flourless Chocolate Cake with Rose Whipped Cream (in my opinion rose whipped cream is so romantic and delicious) I used to make it for my mom and she loved it
2 sticks butter, cut into pieces
1/4 cup cocoa powder, plus extra for dusting pan
8 oz. bittersweet chocolate, chopped
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 cup heavy whipping cream
1 tsp. pure vanilla extract
5 eggs
3/4 cup sugar
1 Tbl. organic rose petals, ground
Whipped Cream
1 cup heavy whipping cream
1 tsp. pure vanilla extract
2 tsp. rose hydrosol (which is rose water) can be purchased on-line
1 Tbl. red or pink organic rose petals, coarsely ground
2 Tbl. pure maple syrup
Preheat oven to 350 degrees. Butter a 9-inch springform pan and dust with cocoa powder. Into a bowl mix cocoa powder with spices and set aside. Into a saucepan heat the butter with 1/4 heavy cream over medium low until butter is melted. Stir in chopped chocolate to smooth, remove from heat. Into a bowl whisk the eggs, sugar and vanilla and spiced cocoa powder you reserved, then whisk into the melted chocolate/butter mixture. Transfer batter to prepared pan and bake until puffed about 35 to 40 minutes. Let cool in pan for 1 hour. Once cooled dust cake with ground rose petals and serve with whipped cream. Whipped cream; into a bowl add whipped cream ingredients except ground rose petals and beat to almost stiff peaks form. Transfer to pretty serving bowl and dust with the ground rose petals. How lovely a cake this is, almost too pretty to eat.
Chocolate Mint Truffles
2 cups heavy whipping cream
21 oz. bittersweet chocolate, finely chopped
3/4 oz. fresh organic peppermint leaves, coarsely chopped
18 oz. bittersweet chocolate
2 cups Dutch processed unsweetened cocoa powder, sifted
Into a large heavy bottom saucepan add cream and peppermint, bring to a boil. Remove from heat, cover and allow to steep for 5 minutes. Strain out the peppermint and reheat cream. Place the chopped chocolate in mixing bowl. Pour half of the warmed cream over the chocolate and let it sit for 30 seconds. Whisk until smooth and blended. Add the remaining cream and mix until incorporated and the ganache is thick, shiny and smooth. Pour ganache into a plastic wrap covered baking sheet and spread it with rubber spatula. Cover ganache with plastic wrap and allow to cool for about 4 hours. When ganache has cooled and thickened, scrape out mounds about 1-inch with a teaspoon and place onto a baking sheet. Place the sheet in refrigerator about 15 minutes, until the mounds have hardened. Roll each mound into a ball with cold hands which you have dipped in ice water and dry thoroughly as often as needed. If truffles soften, firm them in fridge before dipping. To dip; lower each truffle into melted chocolate with folk. Hold the fork at the bowl rim and tap gently to dislodge extra chocolate. Roll the dipped truffle in sifted cocoa powder and place on parchment lined baking sheet. These will keep up to two weeks in air tight container at room temperature.
Bon Appetit
Into a large saute pan, add 4 Tbl. butter and saute sage, mushrooms and shallots for about 1 minute. Season chicken with salt, pepper and dust chicken with flour, add to pan and saute until cooked through about 3 minutes on each side. Remove chicken. Add Marsala and stock to pan and bring to a boil. Reduce liquid for about 10 minutes. Add remaining butter to sauce and swirl until melted. Return chicken to pan, taste and adjust flavorings. Serve with pasta or mashed potatoes.
Crustless Goat Cheese and Sorrel Quiche - so good
2 Tbl. butter
1 lb. fresh sorrel, tough ribs removes, leaves chopped
1 garlic clove, minced
2 scallions, minced including green part
1 cup whole milk
1/2 cup heavy whipping cream
3 eggs
salt and freshly ground black pepper
1 (1/2 lb.) goat cheese log, cut into 1/3-inch rounds
Preheat oven to 350 degrees. Into a large saute pan, add butter to melt, add sorrel, garlic and scallions sauteing to wilt. Place mixture over the bottom of a greased pie pan. Into a bowl whisk the milk, cream, eggs, salt and pepper. Arrange the goat cheese rounds on the sorrel mixture. Pour over custard carefully and place in oven baking about 40 minutes or until set. Remove to cooling rack, let rest about 10 minutes before slicing.
Thai Style Chicken Soup - love this
1 lb. boneless, skinless chicken breasts
2 Tbl. oil
4 stalks celery with leaves, sliced thinly
1 yellow onion, chopped
1/4 cup fresh ginger, finely minced
2 Serrano chilies, chopped
1 lb. crimini mushrooms, sliced
1/2 cup white wine
2 stalks fresh lemon grass - 3 -inch lengths
1 butternut squash, peeled and chopped
1 qt. rich chicken stock
3 cans coconut milk
salt and freshly ground black pepepr
1 Tbl. fish sauce
pinch of sugar
1 fresh lime, juiced
3 fresh kaffir lime leaves
Fresh cilantro, garnish
Heat oven to 400 degrees. Rub the chicken with oil and season with salt and pepper, placing on a baking sheet cooking for 15 minutes. Remove and let cool. Dice the chicken into small pieces. Into a large Dutch oven heat some oil, add onion and celery, stirring and cooking to soften, add ginger, chilies, mushrooms, cooking and stirring to soften mushrooms. Add wine and cook to slightly reduce. Add lemon grass, squash, chicken stock and coconut milk. Simmer until the squash has softened. Taste and season with salt and pepper, fish sauce, sugar, lime juice and kaffir lime leaves. Add chicken, simmer about 10 minutes. Garnish with cilantro.
Nasturtium Vinaigrette over Grilled Salmon
Vinaigrette
1/4 cup red wine vinegar
1/4 cup shallots, finely minced
2 tsp. Dijon
3/4 cup extra virgin olive oil
salt and freslhy ground black pepper
3/4 cup fresh organic nasturtium flowers, chopped
1/4 cup fresh chives, snipped
6 (8 oz.) salmon fillets
Fresh chives (garnish) leave whole
Preheat grill. Into a bowl add vinegar, Dijon, shallots and olive oil (minus 2 Tbl.) whisking to combine. Season with salt and pepper. Add nasturtiums and snipped chives. Rub salmon with remaining olive oil and season with salt and pepper. Place on grill and cook to done on each side. Place salmon onto serving platter, whisk vinaigrette again and spoon over salmon, garnish with whole chives.
Easy Ham, Cheese and Herb Bread
2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. black pepper
1 Tbl. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
3 Tbl. fresh chives, snipped
3 eggs
1/2 cup whole milk, room temperature
1/2 cup olive oil
1 1/2 cups Black Forest ham, diced
1 cup Swiss cheese, diced
1 1/2 cups Parmesan cheese, grated
Preheat oven to 350 degrees. Spray one loaf pan with cooking spray. Into a bowl whisk the flour, baking powder, salt, pepper, thyme and rosemary. Into a large bowl whisk the eggs and slowly add the milk and olive oil while whisking. Add the flour mixture then add the ham, cheeses, and chives. Spread into prepared pan and bake about 45 minutes or until nicely browned and toothpick inserted in center comes out clean. Cool in the pan on cooling rack for about 10 minutes before turning out and finish cooling on rack. Slice and slather with soft butter, mmmmm. Store any remaining in refrigerator. Makes great toast.
Grilled Stuffed Basil Turkey Burgers with Sauce - love these and my husband Jerry started making these for me 30 years ago when we first got married
1/4 cup sun-dried tomatoes packed in oil
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, chopped
2 tsp. Italian seasonings
2 garlic cloves, finely minced
salt and freslhy ground black pepper
2 lbs. ground turkey
1 cup mozzarella cheese, shredded
1 red onion, thinly sliced
Sesame burger buns
Butter, softened
Boston lettuce leaves
Into a food processor add sun-tried tomatoes and a little oil with mayonnaise, cover and process to blend, chill. Into a large bowl add ground turkey, Worcestershire sauce, basil, Italian seasonings, garlic, salt and pepper mixing to combine. Shape into 12 thin patties, place 2 Tbl. of cheese on six of the patties and top with remaining patties pressing edges to seal. On a greased grill cook burgers covered until done on both sides. Butter each side of bun and place on grill for a few seconds to heat through. Smear with mayonnaise, add burger, onion and lettuce. Serve with fries or potato salad and baked beans.
"The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk" - Jacqueline du Pre
Herbed Chicken Salad
4 boneless skinless chicken breasts
oil
salt and freshly ground black pepper
1 Tbl. fresh tarragon, finely chopped
1/4 cup mayonnaise
2 Tbl. plain Greek yogurt
1 Tbl. fresh lemon juice
3 scallions, chopped including green part
Fresh croissants
Boston lettuce
Preheat oven to 400 degrees. Rub chicken with oil and season with salt and pepper and place onto a baking sheet. Bake until nicely browned about 20 minutes or until juices run clear. Remove and cool slightly. Chop chicken into small dice and add to a bowl. Stir in tarragon, mayonnaise, yogurt, lemon juice and scallions mixing to combine. Spread a little mayonnaise onto croissants and pile on chicken salad, add lettuce leaves.
African Chicken Stew - always a hit
2 lbs. boneless skinless chicken breasts halves, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper
3 Tbl. peanut oil
1 large onion, chopped
2 garlic cloves, minced
1 (3-inch piece) fresh ginger, peeled and minced
1 tsp. ground coriander
1 Tbl. smoked paprika
1 bay leaf
1 1/2 tsp. dried thyme
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. ground turmeric
4 cups rich chicken stock
1 (14.5 oz.) can crushed tomatoes with juice
1 large sweet potato, peeled and cut into 1-inch chunks
2 large red bell peppers, seeded and chopped
1/3 cup smooth peanut butter
1/4 cup roasted unsalted peanuts, chopped (garnish)
3 scallions, thinly sliced including green part
fresh cilantro, chopped (garnish)
Season chicken with salt and pepper. Into a large Dutch oven heat 1 Tbl. oil and add half of the chicken cooking and stirring about 4 minutes to lightly browned, remove to a plate and continue adding chicken and cooking adding more oil when needed. Add remaining oil to pot and reduce to medium, add onion cooking and stirring to soften, add garlic, ginger, coriander, cumin, turmeric, cinnamon and season with some salt and pepper. Stir in stock, tomatoes and juices, the sweet potato, red bell pepper and bring to a boil. Reduce to simmer, partially cover and cook about 30 minutes. Return chicken with accumulated juices. Increase heat and when mixture starts to boil, stir in peanut butter cooking for about 5 minutes. Serve topped with scallions, cilantro and peanuts. Serve with cooked white rice. Note; if you prefer some brown meat to all white meat add half chicken thighs, boneless and skinless. I just happen to like all white meat.
My Oh My Do I Love Cauliflower Pie
1 (9-inch) unbaked pie shell
5 slices thick cut bacon
1 Tbl. butter
1 pound cauliflower florets
1 tsp. dried sage
1 medium onion, diced
2 garlic cloves, finely minced
2 tsp. dried thyme
1/2 tsp. smoked paprika
salt and freshly ground black pepepr
1 cup white cheddar cheese, grated
1/2 cup Parmesan cheese, grated
3 eggs
1/2 cup whole milk
1/2 cup heavy whipping cream
Preheat oven to 350 degrees. Into a large saute pan add bacon and cook to browned, remove to paper towels. Remove most of bacon fat and add butter. Add cauliflower to pan cooking and stirring to golden brown, add onions and garlic cooking to soften. Remove from heat and stir in thyme, paprika, sage, salt and pepper. Cool slightly. Mix the cheeses together and spread half in bottom of pie shell. On top of cheese add cauliflower mixture and remaining cheese. Whisk the eggs, milk and cream and pour over top. Bake for about 30 minutes or until set. Remove to cooling rack and let cool about 10 minutes before slicing.
Beef Stew with Herbs and Beer
2 1/2 lbs. beef chuck shoulder, trimmed and cut into 2-inch pieces
1/4 cup all purpose flour
1/4 cup canola oil
1 lb. button mushrooms, sliced in half
2 leeks, white part only, cleaned and sliced
3 garlic cloves, finely chopped
1 bottle dark beer
4 cups rich beef stock
2 bay leaves
2 sprigs fresh thyme
2 cups frozen pearl onions
4 carrots, peeled and slice into 1-inch pieces
1 parsnips, peeled and cut into 1-inch pieces
1 rutabaga, peeled and cut into 1-inch pieces
1 lb. red potatoes, cut in half if small or if larger cut into fourths
1 Tbl. Worcestershire sauce
1 Tbl. brown sugar
2 Tbl. tomato paste
1 cup frozen peas
salt and freshly ground black pepper
Dredge the meat into flour and shake off excess. Heat a large Dutch oven over medium. Add oil to heat. Add stew meat in batches do not overcrowd. When browned remove to a plate and continue cooking all meat. Add more oil if needed, add mushrooms and cook stirring to brown, add leeks and garlic cooking to just soften. Add tomato paste cooking and stirring about 1 minute. Add the beer and beef stock, stir scraping up any bits on bottom of pan. Add bay leaf and thyme sprigs. Add back meat and any accumulated juices to pan. Lower heat and cover pot simmer for about 1 hour, stirring occasionally. Add the carrots, parsnips, rutabaga and simmer about 20 minutes, then add potatoes. Continue cooking covered for about 15 minutes. Add Worcestershire sauce, brown sugar, salt and pepper. Add the pearl onions and cook for about 10 minutes, taste and adjust flavorings. Add the peas last to just heat through. If extra moisture is required add a touch of water. Serve with crust French or Italian bread and a tossed salad.
Deviled Crab - one of my favorites - I have made this for catering's many times and everyone loves it
2 lbs. Dungeness crab meat
1 tsp. capers, chopped
1 red bell pepper, seeded and finely chopped
2 bunches scallions, finely chopped including green part
1 bunch Italian parsley, finely chopped
3/4 cup celery, very finely chopped
1 tsp. Dijon
Tabasco, to taste (I like a lot)
salt and freshly ground black pepper
1/2 cup heavy whipping cream
2 cups saltine crackers, crushed and divided
1/2 cup butter, melted
Lemon wedges for garnish
Preheat oven to 350 degrees. Spray 6 medium ramekins with cooking spray and place on baking sheet. Into a bowl lightly toss crab, capers, vegetables, mustard, seasonings and cream. Into another bowl combine cracker crumbs with melted butter. Add half of the crumbs to the crab mixture. Mound crab mixture into ramekins and sprinkle tops with remaining cracker crumb mixture. Bake for about 20 minutes or until tops are golden brown, do not over bake. Serve immediately with lemon slices. Note: you can also bake this in a large buttered baking dish for about 30 minutes.
3/4 oz. sun-dried tomatoes in oil, diced
3 lbs. Russet potatoes, peeled and cut into 1/4-inch slices
olive oil
2 cups loosely packed baby spinach, cleaned and rough chop
2 Tbl. olive oil
1 can cannellini beans, drained and rinsed
1 onion, chopped
1/2 Tbl. butter
1 Tbl. fresh oregano, chopped
salt and freshly ground black pepper
1 cup heavy whipping cream
2 cups Parmesan cheese, grated
Cayenne pepper, pinch to taste
Paprika, pinch to taste
pinch of red pepper flakes
Preheat oven to 350 degrees. Place potato slices in pot of water, cover and bring to boil. Reduce heat and simmer 12 minutes. Into a saute pan, add 1 Tbl. olive oil and add spinach, drain and let cool. Drain potatoes and arrange in a 13x9 greased baking pan. Layer the spinach on top of the potato slices. Layer the drained cannellini beans on top of spinach. Melt butter and remaining oil in pan and saute onions to tender. Add cooked onions, sun-dried tomatoes, oregano, salt and pepper and cook about 2 minutes. Add cream and bring to a boil. Lower heat and mix in cheese to melt. Stir in cayenne and paprika. Pour sauce over potatoes, spinach and beans and sprinkle with black pepper, a little more cayenne and crushed red pepper flakes. Bake about 25 minutes to bubbly.
Steaks with Salsa Verde - also great on roasted chicken or grilled chops
Salsa Verde
3 Tbl. capers, drained
5 anchovy fillets, chopped
2 garlic cloves
1 Tbl. fresh rosemary
2 tsp. fresh thyme
2 tsp. fresh oregano
1/4 cup fresh Italian parsley
pinch of cayenne
1 Tbl. fresh lemon juice
1/2 cup olive oil (reserve 2 Tbl.)
salt and freshly ground black pepper
4 to 6 steaks of your choice
Into a food processor add capers, anchovies and garlic, processing. Add cayenne, lemon juice, herbs and all but the 2 Tbl. of oil blending until finely chopped, pour into a serving dish. Season steaks with salt and pepper on both sides. Either grill your steaks or add to a heavy bottomed pan, the remaining 2 Tbl. of oil and add steaks, searing on each side to your desired doneness. Remove steaks to rest about 5 minutes, add to serving platter and garnish with some salsa verde. Serve remaining salsa on side.
Beautiful Lavender and Lemon Ice Cream - Note; when using lavender don't go overboard or your food will taste like lavender soap
3/4 cup sugar
2 lemons, zested
1/3 cup fresh organic culinary lavender sprigs, chopped
2 cups whole milk
2 cups heavy whipping cream
8 egg yolks
1 fresh lemon, sliced in thin half rounds, garnish
12 small sprigs fresh organic lavender, garnish
Into a saucepan, combine zest, chopped lavender, milk and cream. Bring to a boil and steep for 20 minutes, strain through a fine mesh strainer. Whisk the yolks and sugar together. Whisk in 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg/cream combination to the hot cream mixture. Continue to cook for 4 minutes stirring occasionally. Remove from heat and let cool completely, straining any solids. Add the mixture to an electric ice maker and process according to manufacturers instructions. Serve with sprig of lavender and slice of lemon.
"How could such sweet and wholesome hours be reckoned
but with herbs and flowers?" - Andrew Marvel
Lovely Lavender Shortbread - great with a nice cup of tea
1 stick unsalted butter, cut into pieces
1/4 cup plus 2 Tbl. sugar
1 cup all purpose flour
1/4 cup cornstarch
pinch of salt
2 Tbl. dried organic lavender flowers (if you don't have organic lavender you can purchase culinary lavender on Amazon)
Preheat oven to 350 degrees. Into a bowl of electric mixer cream the butter to soften with paddle attachment. Add 1/4 cup sugar and mix to combine. Stir together the flour, cornstarch and salt in a bowl. Add the dry ingredients to the butter mixture and mix on low to combine. Add lavender and mix until dough starts to come together. Flour a work surface and turn out dough, kneading about 7 times. If you need to add some more flour and roll dough about 1/4-inch thick to fit into an 8x8 square baking pan lined with parchment, hanging over edges. Press dough into pan and prick the shortbread all over with a fork. Sprinkle surface evenly with 1 Tbl. of remaining sugar. Bake 15 minutes. After 15 minutes deflate the dough by knocking the pan once against the oven rack and rotate pan, continue baking about 10 more minutes until golden. When it comes out of oven sprinkle remaining sugar. Cool 5 minutes. Using a sharp paring knife cut 3 rows by 5 rows making bars. Let cool completely in pan and remove. Store in airtight container.
Blueberry and Basil Ice Cream
1 cup whole milk
2 cups heavy whipping cream, divided
1 cups plus 2 1/2 Tbl. sugar
1 tsp. honey
6 egg yolks
1 cup blueberries
4 basil leaves
In a heavy bottomed medium saucepan, whisk together milk, 1 cup of the cream, the sugar, honey and egg yolks. Pour remaining cup of cream into mixing bowl and set aside. Place saucepan over medium low heat and cook, stirring constantly with a heatproof spatula, until custard thickens slightly, when mixture reaches 170 degrees. Be sure to scrape the bottom of the saucepan with a spatula. Pour thickened custard through a strainer and stir into the bowl containing the remaining cup of cream. Chill mixture for about 4 hours, but best overnight. When ready to churn, puree a third of the blueberries and all of the basil in a blender. Fill the canister of your ice cream maker with chilled custard, the blueberry puree and the whole berries churn according to manufacturers instructions.
Decadent Flourless Chocolate Cake with Rose Whipped Cream (in my opinion rose whipped cream is so romantic and delicious) I used to make it for my mom and she loved it
2 sticks butter, cut into pieces
1/4 cup cocoa powder, plus extra for dusting pan
8 oz. bittersweet chocolate, chopped
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 cup heavy whipping cream
1 tsp. pure vanilla extract
5 eggs
3/4 cup sugar
1 Tbl. organic rose petals, ground
Whipped Cream
1 cup heavy whipping cream
1 tsp. pure vanilla extract
2 tsp. rose hydrosol (which is rose water) can be purchased on-line
1 Tbl. red or pink organic rose petals, coarsely ground
2 Tbl. pure maple syrup
Preheat oven to 350 degrees. Butter a 9-inch springform pan and dust with cocoa powder. Into a bowl mix cocoa powder with spices and set aside. Into a saucepan heat the butter with 1/4 heavy cream over medium low until butter is melted. Stir in chopped chocolate to smooth, remove from heat. Into a bowl whisk the eggs, sugar and vanilla and spiced cocoa powder you reserved, then whisk into the melted chocolate/butter mixture. Transfer batter to prepared pan and bake until puffed about 35 to 40 minutes. Let cool in pan for 1 hour. Once cooled dust cake with ground rose petals and serve with whipped cream. Whipped cream; into a bowl add whipped cream ingredients except ground rose petals and beat to almost stiff peaks form. Transfer to pretty serving bowl and dust with the ground rose petals. How lovely a cake this is, almost too pretty to eat.
"Hot lavender, mints, savory, marjoram; The marigold, that goes to bed with the sun,
and with him rise weeping" - William Shakespeare
Chocolate Mint Truffles
2 cups heavy whipping cream
21 oz. bittersweet chocolate, finely chopped
3/4 oz. fresh organic peppermint leaves, coarsely chopped
18 oz. bittersweet chocolate
2 cups Dutch processed unsweetened cocoa powder, sifted
Into a large heavy bottom saucepan add cream and peppermint, bring to a boil. Remove from heat, cover and allow to steep for 5 minutes. Strain out the peppermint and reheat cream. Place the chopped chocolate in mixing bowl. Pour half of the warmed cream over the chocolate and let it sit for 30 seconds. Whisk until smooth and blended. Add the remaining cream and mix until incorporated and the ganache is thick, shiny and smooth. Pour ganache into a plastic wrap covered baking sheet and spread it with rubber spatula. Cover ganache with plastic wrap and allow to cool for about 4 hours. When ganache has cooled and thickened, scrape out mounds about 1-inch with a teaspoon and place onto a baking sheet. Place the sheet in refrigerator about 15 minutes, until the mounds have hardened. Roll each mound into a ball with cold hands which you have dipped in ice water and dry thoroughly as often as needed. If truffles soften, firm them in fridge before dipping. To dip; lower each truffle into melted chocolate with folk. Hold the fork at the bowl rim and tap gently to dislodge extra chocolate. Roll the dipped truffle in sifted cocoa powder and place on parchment lined baking sheet. These will keep up to two weeks in air tight container at room temperature.
Bon Appetit
"I have sprinkled my bed With myrrh, aloes and cinnamon." - Proverbs 7:17-18
"Then their father Israel said to them, "If it must be so, then do this: take some of the best products of the land in your bags, and carry down to the man as a present, a little balm and a little honey, aromatic gum and myrrh, pistachio nuts and almonds." - Genesis 43:11
"For dill is not threshed with a threshing sledge, Nor is the cartwheel driven over cumin; But dill is beaten out with a rod, and cumin with a club." - Isaiah 28:27
"All Your garments are fragrant with myrrh and aloes and cassia; Out of ivory palaces stringed instruments have made You glad." - Psalm 45:8
"Then she gave the king one hundred and twenty talents of gold and a very great amount of spices and precious stones; there had never been spice like that which the queen of Sheba gave to King Solomon." - 2 Chronicles 9:9
