Feeds:
Posts
Comments

Archive for the ‘herbs’ Category

Chives

The chives got away from me again this year. As with all herbs, it’s best to pick them before they flower. They do look quite lovely in the garden though.

Read Full Post »

Tarragon Egg Salad

Tarragon Egg Salad
Fresh herbs go wonderfully with eggs. Here’s an egg salad that looks and tastes delicious using fresh parsley and tarragon. Serve it on whole grain bread instead white bread for a delightfully tasty sandwich.

Ingredients:

  • 6 large eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon freshly minced flat leaf parsley
  • 1 tablespoon freshly minced french tarragon leaves
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • freshly ground pepper to taste

Preparation
Place eggs in medium sauce pan and cover with cold water. Bring water to a boil, turn off heat, cover and let cook for 12 minutes. Immediately cool eggs in cold or ice water to stop the cooking. Let sit a few minutes, then peel and chop eggs.

In a medium bowl mix together the tarragon, parsley, mustard, mayonaise, celery seed, salt and pepper. Stir in the eggs.

Recipe makes 4 sandwiches.

Read Full Post »

Parsley, Sage, Rosemary and Thyme…

The herb garden is plentiful right now. September is when I start cutting them back and freezing them for winter. It’s best to do this now while they are at their full flavor.

Here’s what is growing outside my kitchen door this year:

Tarragon

Tarragon

Thyme

Thyme

Sage

Sage

Rosemary

Rosemary

Oregano

Oregano

Italian Parsley

Italian Parsley

Lime Basil

Lime Basil

Sweet Basil

Sweet Basil

Marjoram

Marjoram

Read Full Post »

These are great for the grill. Easy to make and clean up is quick.

Grilled Chicken Kabobs with Rosemary and Garlic

Grilled Chicken Kabobs with Rosemary and Garlic

Ingredients

  • 2 pounds boneless chicken breasts
  • ½ cup dry white wine
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 4 teaspoons fresh rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

Rinse chicken and pat dry. Chop into small pieces, about one to two inches square. Place chicken in a ziploc baggie.

Finely chop garlic and rosemary and add to chicken along with salt, pepper, wine and olive oil. Shake bag and mix well. Let marinate in refrigerator for ½ to 1 hour.

Put chicken on skewers and grill for about 10 minutes until cooked through turning several times.

Read Full Post »

Who’s Eating My Basil?

KatydidI’ve noticed a few holes appearing in the leaves of my Sweet Basil plants this week. Upon closer inspection I found this big green insect munching away, enjoying a meal of basil.

It looks like a katydid or some kind of grasshopper. It did a nice job of blending in, I almost missed it. Anyway, it has now been dispensed of (sorry PETA) and my organic herbs are safe once again. Hopefully it’s friends won’t show up.

Read Full Post »

Freezing Herbs

Herbs

Midwestern winters are too cold for the herbs to continue growing outside my door. I like to preserve some of them for use over the winter. I’ve found the best way to do this is to freeze them. Although they may get limp and their texture may change, the flavor is preserved.

I have successfully stored parsley, basil, oregano, sage and rosemary in my freezer. They will keep for up to 12 months. This year I’ll add tarragon.

Here’s a few tips:

  • Pick them when they are at their prime, at the end of summer, so they retain the most flavor. Don’t wait until they are shivering in the cold.
  • Remove all the stems and keep just the leaves. Rinse and let them dry thoroughly.
  • Spread on a baking sheet in a single layer and put in the freezer for a few hours.
  • When frozen, transfer to a freezer baggie or small jar. I tried both ways, and both worked nicely. Labeling them made identification easier.
  • When freezing basil, I coat the leaves with oil and then place them directly in a baggie. This keeps the leaves from turning brown and seems to preserve the flavor for a longer time. This works great for basil that’s being used in pesto.

Herbs can be grown indoors if you have a sunny window. I grow basil and parsley in the garden window, and I dig up my rosemary bush and bring it inside, but that’s another story. Someday, I’ll get a greenhouse.

Read Full Post »

This is my favorite salad dressing. It takes about 5 minutes to make and is so much tastier than the store bought versions.

Ingredients

  • ½ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, crushed
  • 1 tablespoon minced (finely chopped) fresh basil
  • 1 teaspoon dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper

Preparation

In a small bowl combine above ingredients. Whisk in the oil until smooth. A fork will work just fine if a whisk is not available.

Balsemic Vinaigrette

Spoon over salad and enjoy. I made this to have with romaine lettuce with fresh cucumbers and tomatoes from my garden.

Garden Salad

You can vary the ingredients according to taste. A 3 or 4 to 1 ratio of oil to vinegar is best. Start with that and add more vinegar if desired.

The dijon mustard is an emulsifier, it keeps the oil and vinegar from separating. I only use a small amount because too much mustard will overpower the dressing.

For a less garlicy taste, instead of crushing the garlic clove in a press, pierce it with a knife and let it sit in the oil for about an hour and remove before adding the oil to the ingredients. Another option is to add a teaspoon or two of minced parsley, which will cut the intensity of the garlic.

This dressing will keep in the refrigerator for a few days.

Read Full Post »

Grilled Chicken Rosemary

This is one of my favorite summer recipes. The chicken can be marinated over night. The next day it will be ready to toss on the grill for a quick meal.

Grilled Rosemary Chicken

Grilled Rosemary Chicken

Ingredients

  • 2 pounds boneless chicken breasts
  • ½ cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • 4 minced garlic cloves
  • 4 teaspoons fresh rosemary
  • 1 tablespoon finely chopped lemon peel
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Rosemary sprig for garnish

Preparation

Prepare marinade in a food processor. Combine wine, olive oil, garlic, rosemary, lemon peel, lemon juice, salt and pepper. Process for about 15 seconds. Place chicken in a plastic zipper bag and add marinade. Seal bag and refrigerate for 6 hours or overnight.

Remove chicken from the marinade and grill 10 to 12 minutes over med-high heat. Turn once halfway through grilling and brush with remaining marinade. Transfer to serving dish and add garnish.

I served it with fresh green beans from the garden and a nice glass of Pinot Grigio.

Read Full Post »

Lemon Sage Chicken

Lemon Sage Chicken

Ingredients

  • 4 Skinless, Boneless Chicken Breast Halfs
  • 4 Tbs. Fresh Lemon Juice
  • Extra Virgin Olive Oil
  • 28 Fresh Sage Leaves
  • 4 Tbs. Butter
  • 1/8 cup dry white wine (optional)
  • Salt
  • Pepper

Preparation

Place chicken in an 8″ square baking dish. Add lemon juice, olive oil, wine and sage. Coat evenly, cover and refrigerate for 1/2 to 1 hour.

Remove chicken and sage from marinade. Set the marinade aside. Add butter and 3 Tbs. olive oil to a large pan and fry chicken on medium heat until browned, about 5 minutes. Turn chicken, season with salt and pepper and add sage leaves to the pan. Fry another 5 minutes or until cooked through. Remove chicken to serving platter. Garnish with cooked sage leaves.

To make the glaze, pour off grease from pan and add the reserved marinade and 2 Tbs. of water. Cook on medium heat while stirring and scraping bits from the bottom of the pan. The glaze will thicken and brown in about 1 minute. Pour over chicken and serve.

Read Full Post »

Mezze Penne with Pesto

This is a light and tasty pesto recipe adapted from a few authentic Italian ones that I have tried.

Ingredients

  • 1 small clove of garlic, minced
  • 2 tablespoons toasted pine nuts
  • 1/4 teaspoon sea salt
  • 36 basil leaves
  • 1 tablespoon grated pecorino romano cheese
  • 1 tablespoon grated parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Half pound of penne pasta

Preparation

Using a mortar and pestle, crush the garlic, salt and pine nuts. Don’t make a paste, just lightly crush. Using a knife with a sharp blade chop the basil and add to the mortar. Gradually add the cheese. Transfer to a mini food processor and add the oil. Pulse several time to mix the ingredients. Cook pasta to taste, drain and add pesto.

Makes 4 servings.

Tips and suggestions: (more…)

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 242 other followers