Yogurt Sauce
2 cucumbers, diced (green left on optional) English type work well
1 Tbl lemon juice
3/4 cup Greek yogurt
1 - 2 tsp chopped garlic (to taste)
1 Tbl fresh dill
Yogurt Cucumber Side Dish
1 cup Greek yogurt
1/2 cup sour cream
2 Tbl lemon juice
2 Tbl fresh dill
Garlic to taste
1 English cucumber with 1 Tbl salt - chill then drain before adding to yogurt mixture.
We also learned how to make herb vinegars at the library classes a couple of years ago. I made a Dill Vinegar by filling a clean bottle with lots of fresh dill then adding white vinegar to the top and cap it. Place it in a dark place like a closet for 3 weeks. Voila - Dill Vinegar to use for cole slaw, potato salad, etc.
Monday, February 8, 2010
Saturday, January 16, 2010
Dill
Dill is the herb of the year. We will try some dill in recipes and NOT end up with pickles!!! This link does a nice job with dill.
http://herboftheyear.blogspot.com/
I like Dill in this Farmhouse Cheddar Soup by Leigh Ochs, who now runs Jungle Jim's Cooking school. Leave the dill out, taste, then add the dill. Go on....it's soup weather.....
Farmhouse Cheddar Cheese Soup
4 c. chicken broth
2 c. chopped peeled potatoes
2 c. cauliflower chopped into small florets
1 lg. onion chopped
1 c. chopped carrots
3 cloves garlic minced
1/4 tsp. each dill weed,dry mustard and pepper
6 oz. shredded sharp cheese (I use more....)
3/4 c. milk
1 Tbsp. flour
1 1/2 c. cauliflower, chopped and steamed
Combine broth, potatoes, 2 cups cauliflower,onion, carrot,and garlic in a large pan and bring to a boil. Cover and simmer 15-20 min., until tender. Remove from heat and cool about 15 min. Puree with an immersion blender or in batches in a food processor. Return over low heat, gradually add cheese, dill, mustard, and pepper, stirring until cheese melts. Blend flour and milk until smooth, slowly pour into warmed soup. Stir until well blended. Add steamed cauliflower. Stir until hot and steamy.
http://herboftheyear.blogspot.com/
I like Dill in this Farmhouse Cheddar Soup by Leigh Ochs, who now runs Jungle Jim's Cooking school. Leave the dill out, taste, then add the dill. Go on....it's soup weather.....
Farmhouse Cheddar Cheese Soup
4 c. chicken broth
2 c. chopped peeled potatoes
2 c. cauliflower chopped into small florets
1 lg. onion chopped
1 c. chopped carrots
3 cloves garlic minced
1/4 tsp. each dill weed,dry mustard and pepper
6 oz. shredded sharp cheese (I use more....)
3/4 c. milk
1 Tbsp. flour
1 1/2 c. cauliflower, chopped and steamed
Combine broth, potatoes, 2 cups cauliflower,onion, carrot,and garlic in a large pan and bring to a boil. Cover and simmer 15-20 min., until tender. Remove from heat and cool about 15 min. Puree with an immersion blender or in batches in a food processor. Return over low heat, gradually add cheese, dill, mustard, and pepper, stirring until cheese melts. Blend flour and milk until smooth, slowly pour into warmed soup. Stir until well blended. Add steamed cauliflower. Stir until hot and steamy.
Friday, February 20, 2009
2 Great Cooks!
Here is a picture of Rita Heikenfeld and Jeanne Maxey. They were both MAJOR contributors to the cookbook. Rita is on the left, I'm in the middle and Jeanne is on the right. This is taken before Rita's Soup class at Jungle Jim's. I am blessed to have these women in my life.
Thursday, February 12, 2009
Chimichurri Sauce
Last night I went to a class all about beef. I didn't like anything. I am shying away from the red meat I think. I did however get excited about something ON the flank steak: chimichurri sauce. Or really a spiced parsley sauce. The other name I stayed away from because I pictured hot and red sauce. It does have some heat but remember you control the heat by the amount you put in the sauce AND limiting the seeds and ribs of the pepper. I don't like heat, so I get rid of all the seeds and remove the ribs. This sauce made me want to lick the plate. I could see making a salad dressing out of this. So my herb of the week is parsley!!
Chimichurri sauce:
3 garlic cloves minced fine
1 jalapeno stemmed, seeded and finely chopped (wear gloves if needed)
1/4 cup fresh oregano leaves, chopped
1 cup fresh flat leaf parsley
1/4 cup red wine vinegar
1/2 olive oil (infuse slowly don't add all at once)
1/4 tsp. salt
Mince garlic and jalapeno in a food processor, add oregano and parsley - pulse to fine chop. Add everything else and process until smooth. Pour over steaks...or in your mouth, or on your salad or on a plate and just lick it!Enjoy!
Chimichurri sauce:
3 garlic cloves minced fine
1 jalapeno stemmed, seeded and finely chopped (wear gloves if needed)
1/4 cup fresh oregano leaves, chopped
1 cup fresh flat leaf parsley
1/4 cup red wine vinegar
1/2 olive oil (infuse slowly don't add all at once)
1/4 tsp. salt
Mince garlic and jalapeno in a food processor, add oregano and parsley - pulse to fine chop. Add everything else and process until smooth. Pour over steaks...or in your mouth, or on your salad or on a plate and just lick it!Enjoy!
Wednesday, December 3, 2008
Famous "Herb" Quotes
Herb Quotes
"There's fennel for you, and columbines; there's rue for you; and here's some for me; we may call it herb of grace o'Sundays."
William Shakespeare, Hamlet
“Much Virtue in Herbs, little in Men.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac
"Those herbs which perfume the air most delightfully, not passed by as the rest, but, being trodden upon and crushed, are three; that is, burnet, wild thyme and watermints. Therefore, you are to set whole alleys of them, to have the pleasure when you walk or tread."
Frances Bacon
"Hot lavender, mints, savory, marjoram; The marigold, that goes to bed wi' the sun, and with him rise weeping."
Shakespeare, The Winter's Tale
“Parsley - the jewel of herbs, both in the pot and on the plate.”
Albert Stockli
“Oh, better no doubt is a dinner of herbs,
When season'd with love, which no rancour disturbs
And sweeten'd by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!
But if, out of humour, and hungry, alone
A man should sit down to dinner, each one
Of the dishes which the cook chooses to spoil
With a horrible mixture of garlic and oil,
The chances are ten against one, I must own,
He gets up as ill-tempered as when he sat down.”
Edward Bulwer-Lytton (1831-1891) Lucile (1860)
“Time is an herb that cures all Diseases.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac
An ounce of Yarrow sewed up in flannel and placed under the pillow before going to bed, having repeated the following words, brought a vision of the future husband or wife:
'Thou pretty herb of Venus' tree,
Thy true name it is Yarrow;
Now who my bosom friend must be,
Pray tell thou me to-morrow.'
Halliwell's Popular Rhymes, etc.
“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.”
Sir Thomas More (1478-1535)
“The leaves and floures of Borrage put into wine make men and women glad and merry, driving away all sadnesse, dulnesse, and melancholy, as Dioscorides and Pliny affirme. Syrrup made of the floures of Borrage comforteth the heart, purgeth melancholy, and quieteth the phrenticke or lunaticke person.”
John Gerard, The Herball, or General Historie of Plantes (1597)
“Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.”
Patience Gray, cookery author
“If one consults enough herbals...every sickness known to humanity will be listed as being cured by sage.”
Varro Taylor, Ph.D. (herb expert)
Sage cures Everything!!!
"Good for diseases of the liver and to make blood. A decoction of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaneth ulcers and sores. Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times. Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoction in wine and the herb also, after boiling, be laid warm thereto."
Nicholas Culpepper, 'A Physicall Directory' (164
"There's fennel for you, and columbines; there's rue for you; and here's some for me; we may call it herb of grace o'Sundays."
William Shakespeare, Hamlet
“Much Virtue in Herbs, little in Men.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac
"Those herbs which perfume the air most delightfully, not passed by as the rest, but, being trodden upon and crushed, are three; that is, burnet, wild thyme and watermints. Therefore, you are to set whole alleys of them, to have the pleasure when you walk or tread."
Frances Bacon
"Hot lavender, mints, savory, marjoram; The marigold, that goes to bed wi' the sun, and with him rise weeping."
Shakespeare, The Winter's Tale
“Parsley - the jewel of herbs, both in the pot and on the plate.”
Albert Stockli
“Oh, better no doubt is a dinner of herbs,
When season'd with love, which no rancour disturbs
And sweeten'd by all that is sweetest in life
Than turbot, bisque, ortolans, eaten in strife!
But if, out of humour, and hungry, alone
A man should sit down to dinner, each one
Of the dishes which the cook chooses to spoil
With a horrible mixture of garlic and oil,
The chances are ten against one, I must own,
He gets up as ill-tempered as when he sat down.”
Edward Bulwer-Lytton (1831-1891) Lucile (1860)
“Time is an herb that cures all Diseases.”
Benjamin Franklin (1706-1790) Poor Richard's Almanac
An ounce of Yarrow sewed up in flannel and placed under the pillow before going to bed, having repeated the following words, brought a vision of the future husband or wife:
'Thou pretty herb of Venus' tree,
Thy true name it is Yarrow;
Now who my bosom friend must be,
Pray tell thou me to-morrow.'
Halliwell's Popular Rhymes, etc.
“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.”
Sir Thomas More (1478-1535)
“The leaves and floures of Borrage put into wine make men and women glad and merry, driving away all sadnesse, dulnesse, and melancholy, as Dioscorides and Pliny affirme. Syrrup made of the floures of Borrage comforteth the heart, purgeth melancholy, and quieteth the phrenticke or lunaticke person.”
John Gerard, The Herball, or General Historie of Plantes (1597)
“Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.”
Patience Gray, cookery author
“If one consults enough herbals...every sickness known to humanity will be listed as being cured by sage.”
Varro Taylor, Ph.D. (herb expert)
Sage cures Everything!!!
"Good for diseases of the liver and to make blood. A decoction of the leaves and branches of Sage made and drunk, saith Dioscorides, provokes urine and causeth the hair to become black. It stayeth the bleeding of wounds and cleaneth ulcers and sores. Three spoonsful of the juice of Sage taken fasting with a little honey arrests spitting or vomiting of blood in consumption. It is profitable for all pains in the head coming of cold rheumatic humours, as also for all pains in the joints, whether inwardly or outwardly. The juice of Sage in warm water cureth hoarseness and cough. Pliny saith it cureth stinging and biting serpents. Sage is of excellent use to help the memory, warming and quickening the senses. The juice of Sage drunk with vinegar hath been of use in the time of the plague at all times. Gargles are made with Sage, Rosemary, Honeysuckles and Plantains, boiled in wine or water with some honey or alum put thereto, to wash sore mouths and throats, as need requireth. It is very good for stitch or pains in the sides coming of wind, if the place be fomented warm with the decoction in wine and the herb also, after boiling, be laid warm thereto."
Nicholas Culpepper, 'A Physicall Directory' (164
Tuesday, December 2, 2008
This Weekend's Beef Tenderloin
It was wonderful!
Herbed Beef Tenderloin by De Stewart (Herb's and Spice Findlay Market)
2 Whole tenderloins (I do 1 whole tenderloin cut in half. I buy it only at Jungle Jim's and only when it's on sale for $9.99/lb. They trim it up and grind the left over meat. It makes a great meatloaf. I usually pay $70-75, but get a huge tenderloin meal and 1-2 ground beef dinners.This week I made heavenly hamburgers and Taco salad with the ground meat. I also got a quiche out of the cooked meat and Bette took home 2 beef tenderloin sandwiches)Pretty cost effective for the quality!
1 Tbsp. + 1 tsp. olive or canola oil
4 cloves minced garlic
1 Tbsp. dried basil
1 Tbsp. dried rosemary (crushed)
2 tsp. sea salt (fine not coarse)
2 tsp. ground pepper
Tie tenderloin w/ kitchen string every 2 inches.
Combine olive oil and garlic and brush over meat.
Combine basil,rosemary,salt and pepper. Sprinkle over entire roast and let it sit 30 min.
Place on the rack in a shallow roasting pans (fat side up).
Bake 425 degrees until De says pull out at 135 wrap tight w/ foil and let it sit. I go to 160 and wrap and it's still really pink.It con't to cook and the juices redistribute.
Herbed Beef Tenderloin by De Stewart (Herb's and Spice Findlay Market)
2 Whole tenderloins (I do 1 whole tenderloin cut in half. I buy it only at Jungle Jim's and only when it's on sale for $9.99/lb. They trim it up and grind the left over meat. It makes a great meatloaf. I usually pay $70-75, but get a huge tenderloin meal and 1-2 ground beef dinners.This week I made heavenly hamburgers and Taco salad with the ground meat. I also got a quiche out of the cooked meat and Bette took home 2 beef tenderloin sandwiches)Pretty cost effective for the quality!
1 Tbsp. + 1 tsp. olive or canola oil
4 cloves minced garlic
1 Tbsp. dried basil
1 Tbsp. dried rosemary (crushed)
2 tsp. sea salt (fine not coarse)
2 tsp. ground pepper
Tie tenderloin w/ kitchen string every 2 inches.
Combine olive oil and garlic and brush over meat.
Combine basil,rosemary,salt and pepper. Sprinkle over entire roast and let it sit 30 min.
Place on the rack in a shallow roasting pans (fat side up).
Bake 425 degrees until De says pull out at 135 wrap tight w/ foil and let it sit. I go to 160 and wrap and it's still really pink.It con't to cook and the juices redistribute.
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