HERB COOKING RECIPES
COOL CUCUMBER SOUP
Ingredients:
2 medium cucumbers
1 cup buttermilk
1/4 cup minced parsley
2 teaspoons snipped chives
1 1/2 teaspoons minced dill or 1/2 teaspoon dried dill
6 mint leaves or 1/4 teaspoon dried mint
1/4 teaspoon minced tarragon or a pinch of dried tarragon
2 teaspoons lemon juice
1 1/2 cups yogurt
3 tablespoons of chopped chervil for sprinkling on top of the soup before serving
Preparation:
If the cucumbers have been waxed, peel them. Cut in half lengthwise and coop out the seeds. Cut the flesh into chunks. Place the cucumbers, buttermilk, parsley, chives, dill, mint, tarragon and lemon juice in a blender. Transfer to a bowl. Whisk in yogurt and chill before serving. Sprinkle with chervil before serving. Serves 4.
NECTARINE/TARRAGON STIR FRY
Ingredients:
7 large nectarines
5 green peppers
1 cup slivered almonds
5 lbs. chicken breast
1 cup of cut up fresh tarragon leaves
1/2 cup light oil (peanut or safflower)
2/3 cups of dry sherry
1/2 cup soy sauce or 1/3 cup tamari
3T corn starch
Preparation:
The secret of a good stir fry is the timing in adding and cooking the ingredients. The
most common mistake is to overcook the vegetables. They should be crisp and chewy. Prepare
all the ingredients first. De-bone the chicken breast and cut up into 3/4" pieces
(this should yield approximately 1 quart). Wash tarragon in cold water, dry and cut it up
into shreds or tiny pieces. Cut up nectarines, with the skin on, into wedges approximately
1/2" wide. Dice or wedge the peppers into 1" pieces. Take half of the sherry and
add in small quantities to the cornstarch in order to make the paste that will later be
used as a thickener.
Cooking:
Pour the oil into the wok. Put the temperature on 350oF. In small handfuls, add chicken and stir until it is seared. Chicken that is done should be moved up the side. Put in a new batch into the hot oil. The object is to cook the chicken in oil to sear the pieces rather than to cook the chicken in its own juices. When most of the chicken is done, add the slivered almonds. Add half of the soy sauce (or tamari) and half of the sherry. Move the heat setting to 225oF. Keep on stirring the contents until the smell of tarragon gets strong. Add the rest of soy sauce and then peppers. Stir until the peppers, on the edges, just begin to turn a darker color - indicating that they are beginning to cook. At that point add the nectarines. Let them get hot and then add the corn starch paste. Do not allow the mixture to stick to the bottom of the wok. You may need to add a tiny bit of water. Or, better still, some more sherry. Sherry has a tendency to cook out easily, so add it only towards the end of cooking. As soon as the nectarines are hot, turn off the heat and serve. Serves 10 to 12 people. Serve it on rice.
WHOLE WHEAT PESTO BREAD
The Dough
1/2 cup lukewarm water
1T dry yeast
1T honey
1/2 cup lukewarm water
1/4 cup olive oil
1 egg
1 cup rolled oats
2 1/2-3 cups whole wheat flour
The Filling
2 cups (packed) basil leaves
1/4 cup grated Parmesan
1/4 cup pine nuts (or walnuts)
3 cloves garlic
3 T olive oil
1 egg beaten with 1T water as a glaze
To make the dough:
In a cup combine 1/2 cup water, yeast and honey. Let proof for 10 minutes (yeast will
become foamy). Transfer to a large bowl. Stir in the 1/2 cup water, oil, egg and rolled
oats. Stir in the flour, half a cup at a time, until a kneadable dough is formed.
Turn out onto a lightly floured surface and knead 1 to 15 minutes or until the dough is smooth and elastic. Use only enough additional flour to keep the dough from sticking. Transfer to an oiled bowl. Turn to coat the dough. Cover and set in a warm place to rise until doubled in bulk, about an hour. While the dough is rising, make the filling.
To make the filling: In a food processor or a blender combine the basil, Parmesan, pine nuts and garlic. Blend until finely chopped. Add the oil and continue blending until a thick, fine paste is formed. Set the filling mixture aside until the dough has doubled in bulk.
When the dough has risen, punch it down. Roll out on a lightly floured surface to form a rectangle. Spread out the pesto, leaving a 1-inch border all around. Roll up, starting at one 9-inch side, and pinch the seams closed. Tuck side seams under. Butter an 8 1/2" by 4 1/2-inch loaf pan. Transfer dough to the pan, seam side down. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Brush top with the egg glaze. Bake at 375oF for about 40 minutes, until the top is golden and loaf sounds hollow when tapped.
FAVORITE RYE BREAD
Find a recipe for your favorite rye bread. Substitute orange juice for water. Add one to two tablespoons of sage, parsley, marjoram, celery leaves or fresh herbs mixed and finely chopped.
QUICK KOHLRABI/TURNIP/CUCUMBER PICKLES
Ingredients:
3 4-inch kohlrabi OR turnip or 6 cucumbers
1/2 cup savory vinegar
4 tablespoons of minced ginger root
3 tablespoons of hot pepper sauce, or blended hot peppers or Sichuan sauce
4 tablespoons of honey
1/4 cup of rock or sea salt
1 tablespoon of soy sauce
Peel kohlrabi and cut it into thin 3/4 inch squares. Mix with salt and let it sit on a tilted bread board (so the juices can drain) for about two hours. Wash the salt out with cold water. Mix the other ingredients and pour over the kohlrabi. Place in a glass or stainless steel dish to marinate for two hours or overnight.
Small Batch of Rosemary Swedish Cookies
Ingredients:
1 Stick Butter
1/4 Cup of Sugar
1 egg yolk
1/2 tsp. Vanilla
1 cup flour
1/2 tablespoon milk
1/4 tsp. Baking powder
1 Tablespoon rosemary leaves chopped fine
Preparation:
Mix the ingredients. Shape cookies as desired. Make a dent in the cookies and put a
cherry, jam or jelly into the dent. Bake at 350°F for about 20 minutes.
SOME HERBS FOR CULINARY USE
HERB & FAMILY
Angelica(Angelica archangelica) Umbelliferae
Anise Hyssop(Agastache foeniculum) Labiateae
Basil(Ocimum basilicum) Labiateae
Bee Balm(Monarda fistulosa) Labiateae
Borage(Borrago officinalis) Borraginaceae
Burnet(Sanguisorba minor) Rosaceae
Calendula(Calendula officinalis) Compositae
Caraway(Carum carvi) Umbelliferae
Catnip(Nepeta cataria) Labiateae
Catmint(Nepeta mussini) Labiateae
Chamomile(Matricaria recutita) Compositae
Chervil(Anthriscus cerefolium) Umbelliferae
Chives(Allium schoenoprasum) Liliaceae
Comfrey(Symphytum officinale) Borraginaceae
Coriander(Coriandrum sativum) Umbelliferae
Dill(Anethum graveolens) Umbelliferae
Fennel(Foeniculum vulgare) Umbelliferae
Garlic Chives(Allium tuberosum) Lilliaceae
Hyssop(Hyssopus officinalis) Labiateae
Lemon Balm(Melissa officinalis) Labiateae
Lovage(Levisticum officinale) Umbelliferae
Marjoram(Majorana hortensis) Labiateae
Oregano(Origanum vulgare) Labiateae
Parsley(Petroselinum hortense) Umbelliferae
Pennyroyal(Mentha pulegium) Labiateae
Peppermint(Mentha piperita) Labiateae
Rosemary(Rosmarinus officinalis) Labiateae
Scented Geranium(Pelargonium spp.) Geraniaceae
Sage(Salvia officinalis) Labiateae
Summer Savory(Satureja hortensis) Labiateae
Winter Savor(Satureja montana) Labiateae
Spearmint(Mentha spicata) Labiateae
Sweet woodruff(Asperula odorata) Rubiaceae
Tarragon(Artemesia drucunculus) Compositae
Thyme(Thymus vulgaris) Labiateae
SOME GOOD TEA HERBS HERBS FOR BUTTER OR DIPS
Bee
Balm
Basils
Catnip
Chervil
Hyssop Chives
(garlic and plain)
Lemon
Balm
Coriander leaves
Orange
Mint Fennel
Peppermint
Lovage
Rosemary Marjoram
Spearmint Parsley
Woodruff Savory
Basils - cinnamon, sweet, lemon
Sage