THE HERB SOCIETY OF NASHVILLE

Unit of

The Herb Society of America, Inc.

The Herb Society does not give advice on the medicinal uses of herbs.   

 RECIPES PAGE

The Herb Society of Nashville has some of the best cooks in the state.  We share recipes here and invite you to submit your recipe for publication on our Recipes Page. 

Here is the list of recipes below:

Raspberry Cream Cheese Coffee Cake

2 ½ c flour
¾ c    sugar
¾ c    butter
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ c    sour cream
1 egg
1 tsp   almond extract
1-8 oz. package cream cheese
¼ c    sugar
1 ½ c raspberry jam
½ c    sliced almonds

Combine flour and ¾ cup of sugar.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Remove 1 cup of crumbs for topping.
To the remaining crumb mixture add the baking powder, soda, salt, sour cream, egg, and almond extract.
Blend well and spread over the bottom and 2 inches up the sides of a greased and floured 9-inch springform pan.  Batter should be about ¼ inch thick on the sides.
Combine cream cheese, ¼ cup sugar, and egg.
Blend well and pour over batter in pan.
Spoon jam evenly over filling.
Combine reserved filling and almonds and sprinkle over top of cake.
Bake 60-65 minutes at 350°.

Broccoli Salad

1 bunch        fresh broccoli
0.5 c            Spanish peanuts
0.5 c            white raisins
1.5 c            red onions, chopped
1 c               mayonnaise
2-3 Tbsp       wine vinegar
0.5 c            sugar

Cut broccoli flowers into small pieces.
Peel and chop 1 cup of broccoli stems.
Mix broccoli, peanuts, raisins, and onions.
Blend the remaining ingredients for dressing and chill.
Toss salad and dressing when ready to serve.

Corn Dip

2 cans          Mexicorn – drained
2 c               mayonnaise
2 c               Monterey Jack cheese – grated
1 c               parmesan cheese – grated
½ c              jalapeno peppers – chopped
 

Mix well and bake @ 350 degrees for 45 minutes. Serve with Frito Scoops

Crab Delight

Cream:       
8 oz.            cream cheese
1 Tbsp          milk
1 Tbsp          mayonnaise
2 tsp            Worcestershire sauce
2 Tbsp          horseradish

Add: 

1                 7.5 oz can crabmeat
2 Tbsp         chopped onion
¼ c              chopped ripe olives

Turn into greased shallow dish or pie plate. Top with 2Tbsp toasted slivered almonds.
Bake at 350° for 15 minutes.
Serve with crackers.

Lemon-Lime Basil Shortbread Cookies

Makes about 16
1          c all purpose flour
½         c powdered sugar plus more for pressing cookies
½         c (1 stick) chilled unsalted butter, cut into ½” cubes
2          Tbsp sliced fresh basil leaves
1          tsp finely grated lemon zest plus 1 Tbsp fresh lemon juice
½         tsp finely grated lime zest
¼         tsp kosher salt
Sanding sugar (optional)
Ingredient info: decorative sanding sugar has large, crunchy crystals, available a specialty foods stores and www.beryls.com
Preheat oven to 375 º.
Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form.
Measure level tablespoonfuls of dough roll between your palms to form balls. Place on a large baking sheet, spacing 2” apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2” rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using.
Bake until edges are brown, about 15 to 20 minutes (check after 12 minutes). Transfer to a wire rack; let cool.
Calories 90
Bon Appetit, July, 2011, p. 43

Lentil-Edamame Stew
1          c dried lentils
¾         c frozen shelled edamame (green soybeans)
2          Tbsp olive oil
1 ½      c minced red onion
3          garlic cloves, minced
1          (14.5-ounce) can diced tomatoes, undrained
6          Tbsp fresh lemon juice
1          Tbsp chopped fresh parsley
1          Tbsp chopped fresh mint
½         tsp salt
½         tsp ground cumin
1/8       tsp ground red pepper
1/8       tsp ground cinnamon
Dash of ground cloves

 1.  Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat and simmer 15 – 20 minutes or until tender but still retaining their structure. Drain well, sand set aside
 2.  Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender; drain well.
3.   Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Yield; 4 servings (serving size; about 1 cup)
Note:  The recipe above has a large lentil/edamame ratio. So adjust this ratio to your taste.

Cooking Light, December 2008, p. 204

Green Goddess Dressing - (from the Culinary Tour of the Herb Garden)
Ingredients
       ½ cup mayonnaise
       ½ cup sour cream
       2  anchovy fillets
       ¼ cup chopped fresh chives
       ¼ chopped fresh parsley
       1 tablespoon tarragon vinegar
       1 T chopped fresh tarragon
       1 teaspoon white sugar
       1 teaspoon Worcestershire sauce
Directions
In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

Chimichurri Sauce (from the Culinary Tour of the Herb Garden)
Ingredients
bunch of fresh Italian flat-leaf parsley, thick stems trimmed
bunch of fresh cilantro leaves and stems
leaves from 2 to 3 stems of fresh oregano
4 green onions, whites and a little green, chopped
6 cloves garlic, peeled
1 or more jalapeno or other hot pepper, minced, OR red pepper flakes, to taste
1 to 1½ cups (237 to 355 mil) extra-virgin olive oil
½ cup (119 mil) red wine vinegar
1½ teaspoons paprika
1 teaspoon salt
½ teaspoon freshly ground pepper
Preparation
1. Put the parsley, oregano, garlic, and about ¼ cup (59 mil) of the olive oil into the food processor and pulse until the leaves are coarsely ground.
2. Add the red wine vinegar, salt, and pepper and pulse. Continue to pulse while drizzling in the olive oil. The sauce should have a fair amount of liquid, though some people prefer it to be a little more dry, so check for consistency to meet your preference.
3. Chill overnight if possible to blend flavors. Store in a lidded jar for up to one month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using.

Honey Apple Brie Bites

From The Pampered Chef

1          lemon

1 c       toasted walnuts

2          medium red baking apples such as Jonathans (2 cups finely diced)

¼ c      honey

1          4” round of Brie or Camembert cheese with rind

2 pkgs prepared mini phyllo shells

Directions:

1. Heat oven to 400°. Zest lemon to measure 1 tsp. Coarsely chop walnuts. Finely dice apples. Combine all with honey and mix gently.

2. Cut Brie or Camembert into 30 ½-inch cubes. Arrange phyllo shells on large baking sheet. Place one cheese cube in each shell, top with apple mixture.

Bake 6-8 minutes until cheese is melted.

Try improvising on ingredients. I used pecans instead of walnuts. Also, I think a piece of bacon in each shell with other ingredients would be delicious. Another variation would be some fig preserves topping the cheese instead of the apples mixture. Enjoy!

Artichoke Quiche           

Ingredients

2      6-ounce jars marinated artichoke hearts
1      clove garlic, minced
1      small onion, chopped
4      eggs
¼     Cup dry bread crumbs
¼     tsp. salt
1/8   tsp. pepper
1/8   tsp. oregano
1/8   tsp. Tabasco sauce
1      Tbsp. parsley
½     Cup grated sharp Cheddar cheese

Directions
   Preheat oven to 325°
   Drain artichoke hearts, saving marinade from one jar
   Chop hearts and set aside
   Sauté onion and garlic in reserved marinade until translucent
   Drain and set aside
   Beat eggs until frothy
   Add all ingredients; stir well
   Pour into greased 9-inch pie plate or quiche dish
   Bake at 325° for 30 minutes until firm and golden brown

·          *May be prepared ahead and reheated at 300° for about 15 minutes

 *To serve as an hors d’oeuvre, bake in an 11 x 7-inch casserole dish and cut into squares

Tammy’s Turnip Soup

Yield:  8 servings

1/4 c (1/2 stick) unsalted butter
1 large sweet onion, peeled and thinly sliced
1 large garlic clove, minced
6 large turnips, peeled and diced
7 c water
2 tsp kosher salt
1 tsp pepper
1-1/2 to 2 c whole milk or half-and-half  
Applesauce for garnish

In a stockpot over low heat, melt the butter. Add the onions and garlic. Cook until very soft, about 15 minutes. Add the turnips, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, around 45 minutes or until the turnips are tender. They should break up easily when pressed with the back of a spoon.

Using an immersion blender, puree the soup (or allow to cool and place in a blender to puree, then return to the pot). When smooth, add the milk. Stir constantly for 2 to 3 minutes. Serve warm with a squiggle of applesauce as a garnish.

Rolled Asparagus Sandwich (an Herb Day 2010 hospitality table recipe)

Preheat oven to 350º

Cut crusts from bread, spread with mayonnaise that has been seasoned with a little onion juice, paprika and French dressing. Roll an asparagus (from canned) crosswise and secure with a toothpick. Brush with melted butter and toast until hot.

Better served hot. May add chopped chives if available.

 Pink Peppercorn Thyme Soda (an Herb Day 2010 hospitality table recipe)

8 whole star anise
2 Tbsp whole pink peppercorns, plus additional for garnish
1 Tbsp whole cloves
3 C water
1 C sugar
½ C fresh thyme sprigs plus 8 additional sprigs for garnish
Ice cubes
4 C chilled club soda

Toast anise, 2 Tbsp peppercorns and cloves in a small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in a triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 C water and sugar to boil in medium saucepan and add spices in cheesecloth. Remove from heat, cover and steep 15 minutes. Add ½ C thyme sprigs, cover and steep 10 minutes longer. Strain syrup into a medium bowl and chill until cold. (DO AHEAD) Can be made 1 week ahead. Cover and keep refrigerated.

Fill 8 tall glasses with ice. Divide syrup among glasses. Add ½ C soda to each glass. Garnish with thyme sprigs and peppercorns.

 Bon Appetit

Forgotten Cookies (an Herb Day 2010 hospitality table recipe)

2 egg whites
⅔ C sugar
Pinch of salt
1 tsp vanilla
1 C mini chocolate chips

Beat egg whites until stiff. Gradually add sugar and continue to beat. Add salt and vanilla. Stir in chips. Preheat oven to 350º. Drop by teaspoons onto greased cookie sheet. Place cookies in oven and immediately turn off. Leave in closed oven overnight. May add ½ C pecan pieces to mixture before baking.

Yields 48 cookies

Rosemary Shortbread (an Herb Day 2010 hospitality table recipe)

Preheat oven to 300º

 1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary

Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.

Yields 16 wedges

 Rosemary Pecans (an Herb Day 2010 hospitality table recipe)

 Preheat oven to 350º

 2 Tbsp melted butter
⅛ tsp cayenne pepper
1½ Tbsp finely chopped fresh rosemary or 1½ tsp dried rosemary
2 C pecan halves
Salt to taste

Mix together butter, pepper and rosemary. Add pecans and toss well. Spread pecans in baking pan and bake at 350º for 8-10 minutes, stirring once or twice while baking.

 Cool and sprinkle with salt if desired.

Danish Puff Pastry (an Herb Day 2010 hospitality table recipe)

1 C flour
½ C butter (1 stick)
2 Tbsp water

Cut butter into flour. Sprinkle with water and mix to form a dough. Divide dough into 2 or 3 portions and place each on a cookie sheet, about 4”x12” (or 4”x8” for 3).

 Preheat oven to 350º

½ C butter (1 stick)
1 C water
1 tsp almond extract
1 C flour
3 eggs

Combine butter and water in saucepan and bring to a rolling boil. Add almond extract and remove from heat. Stir in flour and mix to form a dough. Add eggs one at a time mixing well with each addition. Spread over dough strips and bake at 350º about 1 hour until a toothpick comes out dry. When cool, frost with butter frosting and garnish with almonds.

Butter Frosting

2 C confectioners sugar
3 Tbsp butter
2-3 Tbsp milk

Bruschetta (an Herb Day 2010 hospitality table recipe)

4 bell peppers – mix 3 colors
¾ C balsamic vinegar (or more)
Salt and pepper to taste

Seed and slice 4 peppers thinly and cook slowly in ¾ C balsamic vinegar until very soft, about an hour. Stir occasionally. Season with salt and pepper. Add more vinegar if they look dry.

Serve over toasted bread rounds or hard cheese, such as Parmesan.

Zesty Deviled Eggs (an Herb Day 2010 hospitality table recipe)

6 hard boiled eggs
½ C finely shredded cheese (2 ozs.)
2 Tbsp chopped fresh parsley
3 Tbsp mayonnaise or half and half
1 tsp prepared horseradish
½ tsp ground (dry) mustard
⅛ tsp salt
¼ tsp pepper

 Boil eggs twenty minutes. Drain. Run cold water over eggs and peel. Cut in half and put yokes in a bowl. Add remaining ingredients. Mix. Stuff mixture into egg whites. Can garnish with pimento slices or sliced stuffed olives. Chill.

Lavender Muffins (an Herb Day 2010 hospitality table recipe)

Preheat oven to 400 º

1 C flour
¼ C sugar
1 Tbsp dried lavender – grind or run through coffee mill
1½ tsp baking powder
Pinch of salt
½ C applesauce
½ stick butter, melted
1 egg, beaten
½ tsp almond extract

Combine dry ingredients in one bowl and wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and stir until just combined. DO NOT OVERSTIR! Fill muffin (paper) cups and bake for about 15 minutes or until brown. Makes 6-8 regular sized muffins or 12 small. If you are making small muffins, shorten cooking time. Serve with homemade lemon curd or strawberry jam and clotted cream.

Pound Cake with Blueberries and Lavender Syrup (an Herb Day 2010 hospitality table recipe)

Preheat oven to 350 º

Cake:
2 C flour
½ tsp baking powder
¼ tsp salt
1 C butter
1½ C sugar
3 eggs
1 tsp lemon zest
1 tsp vanilla
½ C milk

 Blueberries and Lavender:
¾ C water
½ C sugar
4 tsp dried lavender flowers or 2 Tbsp fresh
2 tsp lemon juice
1 pint blueberries (10 oz.)

For Cake: prep a 9x5x3 pan with butter and flour. Whisk flour, baking powder and salt together. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time, beating well after each addition. Add zest and vanilla.

Reduce speed to low and add flour and milk alternately in batches, ending with flour. Bake 1-1¼ hours. Cool in pan for 30 minutes. Invert and cool completely.

For Berries: bring water and sugar to a boil (4 minutes). Remove from heat; add lavender and steep 30 minutes (40 for fresh). Strain. Add lemon juice and blueberries. Spoon over slices of cake just before serving.

Stuffed Mushrooms (an Herb Day 2010 hospitality table recipe)

Preheat oven to 375 º

 House Seasoning: 1 C salt, ¼ C black pepper, ¼ C garlic powder (Store for multi use)
1 C crabmeat
½ C cream cheese
½ C fresh chopped parsley
½ C chopped green onion
4 Tbsp Parmesan cheese
House seasoning
10-12 mushroom caps
½ C bread crumbs

Mix all ingredients (except mushrooms). Stuff mushroom caps and top with bread crumbs. Spray mushrooms with a cooking spray to help brown.
Bake for 20 minutes.

Roasted Red Pepper Humus (an Herb Day 2010 hospitality table recipe)

⅓ C tahini (sesame paste)
2 Tbsp olive oil
1 Tbsp Greek seasoning
3 (15½ oz.) cans garbanzo beans, drained
1 (12 oz.) jar roasted red peppers, drained
1 Tbsp lemon juice
2 cloves garlic, chopped
½ tsp ground red pepper
In a food processor, combine beans, peppers, tahini, olive oil, lemon juice, garlic and pepper. Process until smooth. Serve with pita chips.

Flourless Chocolate Cake (an Herb Day 2010 hospitality table recipe)

Preheat oven to 350 º

Combine in a heavy saucepan:
½ C strong coffee
8 oz. sweet chocolate
1 C sugar
1 C unsalted butter

Take off the heat after melting and stir in:
4 eggs

Combine well but do not cook further.

Line a 1 quart baking dish, charlotte mold or 8”x2” round cake pan with buttered foil and pour in the chocolate mixture.  Bake for ½ hour or until the cake cracks around the edges and is crisp on top. Cool and then cover overnight or up to one week.

At serving time, invert the cake onto a flat serving dish and remove the foil. Brush the cake with heated currant jelly and place in refrigerator for 15 minutes to allow the jelly to set. Serve with whipped cream.

Lemon Thyme Cookies (an Herb Day 2010 hospitality table recipe)

Preheat oven to 350 º

1¼ C flour
½ tsp cream of tartar
½ C unsalted butter, softened
¾ C flour
1 egg

2 Tbsp fresh lemon thyme, finely chopped or ¾ oz. dried lemon thyme

Sift flour and cream of tartar together. Cream butter with sugar; add egg and mix well. Blend in flour mixture until well incorporated. Stir in lemon thyme. Chill at least 2 hours.

 Roll into balls the size of small walnuts and bake on greased cookie sheet for 10-14 minutes. Edges may brown slightly.

Low Country Tomato Pie (an Herb Day 2010 hospitality table recipe)

Preheat oven to 375º       

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture.

To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese and enough mayonnaise to make it spreadable. Spread over pie and sprinkle with remaining bread crumbs and Parmesan cheese. Bake at 375º for 10 minutes and then turn down to 350º and bake for 40-45 minutes until cheeses are melted.

Sugar and Spice Nuts (an Herb Day 2010 hospitality table recipe)

 Preheat oven to 300º

¼ C packed brown sugar
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 egg white
½ C dried cranberries
1 C salted cashews
1 C pecan halves
1 C dry-roasted peanuts

Combine dry ingredients and set aside. In a large bowl, whisk egg white; add nuts and combine. Add sugar mixture and stir well. Bake on greased cookie sheet until golden.

 Makes 3½ cups

 Green Pepper Jelly (an Herb Day 2010 hospitality table recipe)

 7 sweet green peppers, seeded, ribs and stems removed
1 jalapeno pepper, split and remove seeds
1½ C cider vinegar, divided
1½ C apple juice
1 package powdered pectin
½ tsp salt
5 C sugar
Few drops of green food coloring

Wash and remove stems and seeds from peppers; cut into ½ pieces and puree with ¾ C vinegar. Puree remaining peppers and vinegar. Combine purees with apple juice in large bowl and refrigerate overnight. Strain puree the next day through several layers of cheesecloth. Measure 4 cups juice, adding additional apple juice to make 4 cups if necessary.

To make jelly: combine juice, pectin and salt in large saucepan; boil over high heat, stirring constantly. Add sugar; stir until dissolved and return to a rolling boil and boil hard for 1 minute. Remove from heat and stir in a few drops of green food coloring. Ladle into hot jelly jars leaving ¼” space at top; seal and process in boiling water for 10 minutes. Cool overnight.

 Makes 6½ pints jelly

Chicken Casserole (an Herb Day 2010 hospitality table recipe)

 Preheat oven to 300º

1 C uncooked rice
1 can cream of chicken soup
1 soup can of water
1 package onion soup mix
Salt to taste
1 cut up chicken or 6 chicken breasts, split
2 Tbsp butter

Grease a 7”x10” Pyrex dish. Pour in rice. Dilute soup and pour over rice. Sprinkle soup mix over rice mixture and salt sparingly. Brown chicken in butter in heavy skillet and place chicken on top of mixture in baking dish. Cover with foil and bake for 1½ hours. Can add parsley for garnish.

 Serves 6 and is great to take to someone who is sick and has a family to feed or for a bereavement dish.

Lime-Cinnamon Basil Cookies (an Herb Day 2010 hospitality table recipe)

Preheat oven to 375º

2 C flour
½ tsp baking powder
½ tsp salt
⅔ C soft butter
1 C sugar
1 egg
1 tsp vanilla
1 Tbsp finely chopped lime peel
3 Tbsp chopped fresh cinnamon basil OR 1½ Tbsp dried cinnamon basil
1 C chopped pistachio nuts

Sift dry ingredients and set aside. Beat butter and add sugar, egg, vanilla, basil and peel gradually until fluffy. Beat and add dry ingredients 4 items at a time.

Fold in nuts. Turn dough on floured surface and divide into 4 portions. Make each roll 5” long and roll in plastic wrap. Chill overnight. Slice dough ⅛” thick and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes, until lightly brown. Cool on wire racks. Store in airtight container.

Herbed Boursin (an Herb Day 2010 hospitality table recipe)

2 cloves garlic, minced
¼ C fresh chives, chopped
¼ C fresh parsley, chopped
¼ C fresh basil, chopped
8 oz. cream cheese
¼ C pitted black olives, chopped

Combine garlic, herbs and mix thoroughly. Blend in cream cheese until smooth.
Add olives.
Place in a small bowl and garnish with basil leaves. Chill.
Serve with French bread or crackers.

Olive Pinwheels (an Herb Day 2010 hospitality table recipe)

24 large pimento stuffed green olives

1 8oz. package cream cheese

3/4 cup finely minced toasted pecans

Drain olives & pat dry.

Form softened cream cheese around olives & roll in minced pecans.

Chill overnight.

To serve, slice in half & arrange on a platter with greens. (serves 24)

Pan-fried lemon sole fillets with salsa verde

Chef: Jamie Oliver

    1 clove of garlic, peeled
A handful of capers, drained
A handful of gherkins, drained and finely chopped
6 good-quality anchovy fillets in oil, finely chopped
2 bunches of fresh flat-leaf parsley, finely chopped
A bunch of fresh basil, leaves picked and finely chopped
A bunch of fresh mint, leaves picked and finely chopped
1 tablespoon Dijon mustard
Red wine vinegar
Good-quality extra-virgin olive oil
Sea salt
Freshly ground black pepper
10 1/2 oz new potatoes, scrubbed or peeled
4 double sole fillets, pinboned
Freshly ground black pepper
Flour
10 1/2 oz purple sprouting broccoli
A knob of butter
1 lemon

Baking Directions

To make your salsa verde, finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 tablespoons of red wine vinegar, then 3 good glugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar.  

Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on. Put the sole fillets into a clean plastic bag and season nicely with salt and pepper and a small handful of flour. Toss around until all the fillets are well coated. Just before you start cooking the fish, put your broccoli into a colander, place on top of the potato pan, cover with the lid and steam for 4 minutes or so until cooked. 

While the broccoli is steaming, heat a glug of olive oil in a large nonstick frying pan and quickly but carefully put your fillets into them so they will cook at the same time. Cook for a couple of minutes until beautifully golden, then, starting with the fillet that went in first, turn them all over. Once you’ve done that, add the butter to color and flavor the fillets. Cook for no more than another 2 minutes. When the fillets are golden on both sides, remove the pan from the heat. Wait for 20 seconds before squeezing in the juice of ½ the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing.

Serving Directions

Divide the fillets between your plates with some of the juices from the pan. Drain the potatoes and divide them and the broccoli between the plates. Spoon the salsa verde over the fish and veg, put a lemon wedge beside each and tuck in — heaven!

Serving Size – 2 servings

Strawberries and Cream 

1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes (I used pound cake from Costco)
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)
In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving. 

Serves 12    -    Can add blueberries or other berries to the strawberry mixture if you wish.
 

Goat Cheese Crostini with Grape Salsa

 1  cup red grapes, diced
1  cup blue and/or black grapes, diced
1/2  small red onion finely chopped
1  Jalapeno pepper, finely chopped
3  Tbsp. chopped fresh cilantro or flat leaf parsley, leaves for garnish
2  Tbsp. red wine vinegar
1  baguette, thinly sliced 
6  ounces herbed goat cheese, slightly softened
1/3  cup mayonnaise

 1.  Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. 
     Season, if desired with salt and pepper. Let stand at least 30 minutes
2.  Preheat oven to 375. Arrange bread on large baking sheet in a single layer and
     bake, turning over, 8 minutes or until lightly golden brown and crisp on both sides.
     Remove and let cool.
3.  Combine goat cheese with mayonnaise in small bowl until smooth. Spread
     cheese mixture onto crostinis, top with grape salsa.
 

Cilantro-Lime Slaw

½ small clove garlic

Kosher salt

1 medium lime

3 Tbsp mayonnaise

¼  medium head Savoy cabbage, cored and thinly sliced (~2 c)

2 scallions, thinly sliced

2 Tbsp chopped fresh cilantro leaves

Freshly ground black pepper

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife.
Finely grate the zest from half of the lime and then juice the whole lime.
In a medium bowl, whisk the garlic, lime zest, 1 Tbsp of the juice and the mayonnaise.
Toss in the cabbage, scallions, and cilantro. Season with ¼ tsp salt and several grinds of pepper. 

Fine Cooking, December 2008/January 2009, page 114a

Carrot Salad with Lime and Cilantro

4                      medium carrots

1 Tbsp             fresh lime juice

1/8 tsp            finely grated fresh lime zest

2 Tbsp             finely chopped fresh cilantro leaves

1 tsp               vegetable oil.

Garnish: fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste
Serve salad garnished with cilantro. Serves 4
Gourmet, April 1999 page 128

Lavender Shortbread

Oven 275º F

8 Tbsp.            unsalted butter

1/3 cup            sugar

1 ¼ cup           all purpose flour

½ tsp               salt

¼ tsp               vanilla

1-2 tsp             Dried cooking lavender buds

In bowl of mixer, cream butter and sugar until light and fluffy – about 2 minutes. Add vanilla, salt and flour. Mix. Stir in lavender.

Scoop 1 tablespoon dough onto a cookie sheet. Dip a decorative cookie mold into sugar and press dough to a thickness of 3/8 inch. Bake 25-30 minutes until firm, but not brown. Yields approx. 1 dozen cookies. (depends on the size of the cookie)

 (Alternatively, dough can be rolled, cut with a cookie cutter and sprinkled with sugar.)

 Lavender Hill Farms

www.lavenderhillmichigan.com

Olive and Tomato Toasts

These “toasts” – either baked and served hot from the oven or unbaked and served at room temperature – are great to pass around at large parties. The fresh tomatoes cut into little cubes have a sweet taste that goes well with the concentrated taste of the oil-cured black olives.

4 Tbsp             virgin olive oil
16 slices           from a baguette, preferably homemade, cut ½ inch thick
2                      tomatoes, seeded and cut into ¼ inch dice (1 1/3 cups)
½ c                  oil-cured black olives, pitted and cut into ¼-inch pieces
4 Tbsp             minced fresh cilantro leaves
½ tsp                freshly ground black pepper
¼ tsp                salt
1 ½ Tbsp         grated parmesan cheese

1. Preheat the oven to 400 degrees.
2. Spread 2 Tbsp of the oil on a cookie sheet, and dip both sides of the bread slices in the oil. Arrange on the sheet, and bake at 400 degrees for 6 to 8 minutes, until lightly browned. Remove from the oven and set aside.
3. Meanwhile, in a bowl, combine the tomatoes, olives, remaining 2 Tbsp of oil, cilantro, pepper, and salt.
4. Divide and spread the mixture evenly on top of each piece of toast. Sprinkle with grated cheese.
5. Return to the 400-degree oven for 5 minutes, and serve warm, or serve unbaked at room temperature.

Eau de Sauge (Provencal Sage Cordial)

There are hundreds of species of Salvia and probably dozens that would be appropriate for this recipe – Salvia officinalis (garden sage), S. elegans (honeydew melon sage, and pineapple sage), S. melissodora (grape scented sage), and S. dorisiana (fruit-scented sage) come to mind.

10 fresh sage leaves
2 cups vodka
1 2/3 cups sugar 

1. Crush the sage in a mortar with a pestle until it is fragrant and transfer it to a 1-pint jar. Rinse out the mortar with some of the vodka, pour all the vodka over the sage, and let the mixture stand, covered, shaking it occasionally, in a dark place for 8 days.

2. In a saucepan combine the sugar with 2/3 cup water and simmer the mixture, stirring until the sugar is just dissolved. Transfer the sugar syrup to another 1-pint jar and chill it, covered, for 8 days.

3. Pour the sage mixture through a dampened coffee filter into a 1-quart jar or 750 ml bottle, stir in the sugar syrup, and seal the jar tightly. Shake the cordial and serve it at room temperature or chilled.

Makes about 3 ½ cups.
Gourmet, November 1990, p 254

Chocolate Squares with Mint Crème Anglaise

8 oz good-quality semisweet chocolate
1 c (2 sticks) unsalted butter
5 eggs, separated
½ cup sugar
pinch of salt
Mint Crème Anglaise (recipe below)
Fresh mint leaves, for garnish

1. Break the chocolate into small pieces, and melt them in the top of a double boiler over simmering water, stirring frequently. Remove the pan from the heat and set it aside.
2. Melt the butter in a small heavy saucepan over low heat, and set it aside.
3. Combine the egg yolks and sugar in a large bowl, and whisk until the mixture is light and falls from the whisk in a ribbon when it is lifted. Set it aside.
4. Beat the egg whites with the salt until they form soft peaks.
5. Stir the melted butter into the chocolate. Then stir in the egg yolk mixture. Add one quarter of the egg whites, and then carefully fold in the remaining whites.
6. Rinse two small (2-cup) bread pans under cold water. Shake dry. Carefully pour in the chocolate mixture. Cover loosely with plastic wrap, then place the pans in the refrigerator, and chill at least 12 hours.
7. Unmold the chocolate loaves, and using a warmed knife, cut them into ½ -inch-thick slices. Spoon some Mint Crème Anglaise onto each plate, and arrange two chocolate slices onto each. Garnish with fresh mint leaves, and serve.

10 Portions.

Mint Crème Anglaise

2 c milk
2 c (loosely packed) fresh mint leaves
6 egg yolks
¼ c sugar
2 Tbsp green crème de menthe

Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set aside for 30 minutes. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick. Reheat the milk over medium-low heat and gradually add it to the egg mixture, stirring constantly. Return this to the saucepan and cook over low heat until the mixture has thickened slightly and coats the back of a metal spoon. Do not allow it to boil or the sauce will curdle. Remove the pan from the heat, stir in the crème de menthe, and transfer the mixture to a bowl to cool to room temperature.

Makes 1.5 to 1.76 cups.

Herbed Quinoa

 Serves 6

1 ½ c       quinoa (½ lb)
2 ½ Tbsp extra-virgin olive oil
½ c          thinly sliced scallion greens
1 tsp        fresh thyme leaves

Rinse quinoa in five changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
Set sieve with quinoa over saucepan filled with 1 ½ inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid until fluffy and dry, 10-12 minutes. (Check water level in pan occasionally, adding water if necessary.) (SH: caution: from personal experience, do not use a sieve that has a plastic handle!)
Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool then toss with scallion and thyme. (SH: I prefer chives to scallion greens.)

Cook’s note:
Quinoa (without scallion greens and thyme) can be made one day ahead and chilled, covered. Bring to room temperature and toss with scallion greens and thyme.

Gourmet June 02, page 117

Bacon Quinoa with Almonds and Herbs

4 servings

½ c      slivered almonds
1 tsp    vegetable oil
2          thick slices of applewood-smoked bacon, cut into ¼ -inch dice
1          small shallot, minced
1 c       quinoa, rinsed
2 c       chicken stock 
1          sage sprig 
1 Tbsp minced chives
1 Tbsp chopped parsley
salt and freshly ground white pepper
1. Preheat the oven to 350 degrees. Spread the almonds in a pie plate and toast in the oven until golden brown, four minutes; let cool.
2. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about two minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for five minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

 Food & Wine, November 2009, page 50

Hummus (an Herb Day 2009 hospitality table recipe)

Like tehina, hummus was brought to Israel by Jews from Arab countries, though today it is everyone’s favorite. It tastes best when eaten with fresh, warm pita bread.

2 cans chickpeas, rinsed and dried (Progresso brand preferred)
½ to 1 tsp salt
2 cloves garlic (mashed/minced)
lemon juice (to taste)
pinch of black pepper
olive oil

topping:
olive oil
1 small chopped plum tomato
1 scallion chopped
Kalamata olives – approx. 8
Paprika

Place the chickpeas in a food processor and add approximately ½ cup olive oil.
Add salt, pepper, lemon juice (start with 1 T), and garlic.
Mix until chickpeas are smooth. You may have to add more olive oil.
Adjust seasoning regarding salt and lemon juice – should have a little bite.
More garlic may be added, if desired. For the “author” there is no such thing as too much garlic!
Refrigerate hummus in a covered container.

Serve chilled, on a large platter with hummus spread with a wide blade knife, so that there are swirls in the arrangement. Drizzle a small amount of olive oil on top and sprinkle paprika over the surface. Add chopped tomato in the center of the platter, surrounded by a circle of scallions. Place olives decoratively around edge of platter. Serve with warm pita bread.

Scandinavian Tea Cookies

1 c       butter
½ c      light brown sugar
2          egg yolks, well beaten
1 tsp    baking powder
2 c       sifted flour
½ c      ground nuts
1 tsp    vanilla
2         egg whites, for dipping cookies
Raspberry jam

Cream butter and sugar. Add beaten yolks. Add sifted dry ingredients. Stir well to combine. Add vanilla. Form small balls, dip into slightly beaten egg whites and roll in ground nuts. Make impression in center of each ball. Bake at 375º F for 12 minutes or until light brown. When cool, fill center with small dash of jam.

Tea Cakes

1 c       butter
1 c       oil
1 c       powdered sugar
1 c       sugar
2         eggs
4 c      all-purpose flour
1 tsp    baking soda
1 tsp    cream of tartar
1 tsp    salt
1 tsp    vanilla
Cream together the sugars and shortening. Add eggs. Add sifted dry ingredients and vanilla. Chill dough. Form into small balls and flatten with the bottom of a glass dipped in sugar. Bake in preheated 350º F oven for 10 – 15 minutes, or until brown around the edges.

Shortbread Cookies

1 c       butter, at room temperature
2/3 c      confectioner’s sugar
⅛ tsp   salt
1 tsp    pure vanilla extract
2 c       sifted all-purpose flour
2 Tbsp finely chopped fresh rosemary leaves (optional)
2/3 c      chopped pecans

Preheat oven to 350º F. Finely chop the rosemary leaves. Add to all remaining ingredients except for pecans. Stir until smooth or combine in a food processor. Remove batter from processor and stir in pecans.

Measure out dough by the teaspoonful. Roll each into a small ball and flatten to about ¼ inch thick with the bottom of a glass covered in butter and dipped in sugar. Place 2 inches apart on an ungreased cookie sheet.

Bake for about 12 minutes or until cookies are lightly browned. Allow to cool on cookie sheet for 10 minutes then remove to cool completely. Store in a tightly-covered tin. Yield: 6 dozen.

Feta and Olive Medley (an Herb Day 2009 hospitality table recipe)

Serves 10

8 ounces firm feta cheese, cut into cubes
2 tablespoons dry sherry
2 tablespoons olive oil
1 teaspoon Italian seasoning
2 teaspoons capers
Zest of half a lemon
3 tablespoons minced fresh basil
1 cup pitted Kalamata olives
1 teaspoon olive juice from Kalamata olive jar
½ cup green Manzanilla olives

Mix all ingredients together in a large bowl.
Cover and refrigerate for 1-2 days.
Serve mixture with crackers and bread.
Source: Juliana Goodwin, Gannett News Service

Sage Cheese (an Herb Day 2009 hospitality table recipe)

This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. If you are entertaining a large number of guests, double the recipe to make a large cheese log or ball. It can be packed in a crock and given as a gift with some homemade bread or good crackers. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.

Makes about 2 cups

8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant 1/4 cup)
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional

In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheeses and blend well. Squeeze the garlic through a garlic press into the cheese or mince it very fine and add it along with the sage, mustard, paprika, Worcestershire sauce, and the alcohol or cream. Pulse the cheese mixture in the processor until smooth or blend well with a wooden spoon.

Pack the cheese mixture into a 1-pint crock and seal. If you want to make a log, use a large piece of plastic wrap and spread the cheese mixture onto it in a log shape. Use the plastic wrap to roll around the mixture and make a cylinder shape. Refrigerate until firm.

To make a dome shape, line a small bowl with plastic wrap and transfer the mixture into it, covering with the remaining plastic wrap and refrigerate until firm. When ready to serve, remove the dome or log from the plastic wrap, place on a serving plate, and garnish with pecans or olives by pressing them gently into the cheese, if desired. Serve with bread, crackers, cucumber slices, or wedges of apple.

Yogurt Cheese with  Za 'atar and Olives (an Herb Day 2009 hospitality table recipe)
       
1 quart goat's-milk yogurt
Kosher or sea salt
2 tablespoon extra-virgin olive oil
Za'atat herb blend
24 Kalamata olives
1 bunch small radishes, trimmed
Pita bread, cut into wedges, warmed

Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie to become a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.

Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.

Please note: Za'atar, a middle Eastern herb frequently sprinkled on lubneh, varies from maker to maker, but a typical mixture includes thyme, sumac, seeds, and oregano.

Berry Cream Cheese Muffins     (an Herb Day 2009 hospitality table recipe)

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon chopped walnuts (I used pecans)
2 eggs
1/2 cup vegetable oil
 

TOPPING;
1 package (ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 jar (10 ounces) Dickinsons Seedless Raspberry Preserves (or your favorite flavor of seedless preserves or fruit curd

Fresh raspberries and mint leaves, optional

Prepare dough:  In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.  Stir in nuts.  Add eggs and oil; mix well. 

Fill greased or paper-lined muffin cups two-thirds full.  Prepare cream cheese topping:  In a small bowl, stir together cream cheese, sugar and egg; spread over dough.  Drop by tablespoonfuls into the center of each muffin.  Drop raspberry preserves by tablespoonfuls into the center of each muffin.  Bake at 350 0 for 12-15 minutes or until a toothpick comes out clean.  Remove from pan and cool on wire rack.  Yield:  3 dozen mini muffins.

Gingered Earl Grey Scones (an Herb Day 2009 hospitality table recipe)

2 ½ cups self-rising flour
2 tbsp. sugar
2 tbsp. shortening
2 tbsp. butter
Contents of 1 Earl Grey tea bag
1 tsp. candied ginger, minced
1 egg
½ cup whole milk
·        Preheat oven to 400°F.
·        Grease a baking sheet.
·        In a large chilled bow, combine flour, sugar, shortening, butter, and tea.
·        With your fingers, work the flour and fat together until the mixture resembles coarse meal.
·        Stir in the candied ginger.
·        Beat the egg until it froths and set 1 tablespoon aside.
·        Beat the milk into the remaining egg and pour over the flour mixture.
·        Toss together until the dough can be gathered into a ball.
·        Turn dough out onto a floured surface and roll out into a ¼-inch thick circle.
·        Cut the dough into wedges with a sharp knife, making about 12 scones.
·        To reserved egg, add a teaspoon of water, then brush tops of scones with egg wash.
·        Bake for 10 minutes or until golden brown on top.
·        Serve with clotted cream, strawberry jam, or lemon curd.
Note: I doubled the recipe so I cut the scones into rectangles and served with pear marmalade. This recipe came from the Essential Guide to Growing And Cooking With Herbs edited by Katherine K. Schlosser who spoke at Herb Day in 2008.

Marcia’s Cardamom Pound Cake (an Herb Day 2009 hospitality table recipe)

Printed from Cooks.com

2 cups soft butter
2 cups light brown sugar
4 eggs
2 tsp vanilla extract
2 cups sour cream
4 cups flour
2 tsp baking powder
2 ½ tsp baking soda
1 ½ tsp powdered cardamom
½ tsp salt

Nut mixture:

¼ cup light brown sugar
1 tbsp cinnamon
½ cups chopped walnuts

Cream butter and light brown sugar together until light and fluffy.  Add eggs and vanilla, beat in well.  Sift dry ingredients together and add alternately with sour cream, beginning and ending with flour mix.  Fold in each addition just enough to blend.  Don’t beat or otherwise over mix.  Spoon one-third batter into a well buttered tube or bundt pan, then half the nut mixture.  Top with more batter and the remaining nut mixture finishing with cake batter.  Bake for 1 ½ hours at 350 degrees until brown on top and dry when you insert a probe all the way down through cake.

ROSEMARY FLATBREAD CRISP

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make; rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

1 ¾ c   unbleached all-purpose flour
1 Tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp    baking powder
¾ tsp   salt
½ c      water
1/3 c    olive oil plus more for brushing
Flaky sea salt such as Maldon

1.         Preheat oven to 450ºF with a heavy baking sheet on rack in middle.
2.         Stir together flour, chopped rosemary, baking powder, and salt n a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
3.         Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
4.         Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned n spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Note:  Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Gourmet, July 2008, page 100

BRAISED TUNA WITH GINGER AND SOY

Toasted sesame oil is not the same as regular sesame oil. The former, used widely in Oriental cooking, has a rich, nutty flavor, and regular sesame oil is not a substitute. If you cannot find it – in the Oriental food section of your supermarket or at a health food store, -  simply prepare the recipe without it.

 5                    tablespoons rice wine vinegar
1/3       cup dark soy sauce
1/3       cup white wine
1/8       teaspoon ground cardamom
½         teaspoon sugar
3                    tablespoons peanut oil
Tuna steaks to serve 4
1                    small onion, peeled and diced
1                    tablespoon minced fresh ginger
3          cloves garlic, peeled and minced
2                    teaspoons toasted (Oriental) sesame oil
2                    scallions, diced
salt and freshly ground black pepper to taste

1.      Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.

2.      Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.

3.      Add remaining tablespoon of peanut oil to pan and sauté onion and ginger for 4 minutes over medium heat. Add garlic and sauté for another 3 minutes. Add the reserved vinegar mixture and bring to a boil.

4.      Add the tuna steaks, cover and bake in preheated oven until done, about 7 minutes for 1 inch thick steaks (check after 5 minutes; if steaks are closer to ½ inch thick, check after just 4 minutes). Remove steaks from pan and keep warm.

5.      Place pan on top of stove and reduce liquid over medium-high heat for 1-2 minutes. Add sesame oil, scallions, and salt and pepper to taste and continue to cook for another minute. Pour liquid over reserved tuna steaks and serve.

 Serves 4.

CHOCOLATE COFFEE GINGERBREAD

Preheat oven to 350°. Spray a 12-cup Bundt pan with nonstick spray. Whisk flour with the next five ingredients in bowl to blend. Combine sugar, molasses, oil and eggs in large bowl; whisk until well blended. Add dry ingredients and stir to blend. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt). Transfer batter to prepared pan. DO NOT USE AN ELECTRIC MIXER OR BATTER WILL RISE ABOVE PAN RIM.

Bake cake 55-60 minutes. Transfer pan to rack and cool cake in pan 20 minutes. Turn cake out onto rack and continue cooling at least 1 hour. DO AHEAD:  Can be made a day ahead. Cool completely. Cover with a cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on ovenproof platter and rewarm in 350° oven for 15 minutes.

 LAYERED PUMPKIN DIP 

8   oz cream cheese at room temperature
½  jar Muirhead Pecan Pumpkin Butter (purchased at Williams Sonoma)
½  c chopped pecans
2  Tbsp crumbled bacon
2  Tbsp green onion, chopped (or to taste)

Spread cream cheese in a small baking dish or gratin.
Top with pumpkin butter then bacon, pecans, and green onion.
Serve with crackers.

MOROCCAN CHICKEN SALAD

 Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.
 

 Combine rice, chicken, carrots, scallions, and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.
From Eating Well Magazine
4 servings, about 1 ½ c each
Calories           307
Cholesterol      63 mg

HAMLET

8 pieces of ham slices, about 4 inches across, ¼ to ½ inch thick.
1 Tbsp butter
1 tsp    cooking oil
6          eggs
3 Tbsp minced shallot
1 tsp    dried thyme
¼ c      chopped fresh chives
salt, pepper to taste
3 Tbsp milk, half and half, or cream depending on how many calories you want
8  pieces of sliced Swiss cheese cut to size of ham pieces

1.        Sauté pieces of ham slices in butter and oil in large frying pan. Remove to warm plate and keep warm.
2.         Beat eggs with milk, cream, or half and half, and add thyme, chives, salt and pepper
3.         Add more oil to frying pan if necessary. Sauté shallots until soft.
4.         Add egg mixture and cook until it can be lifted from the pan, lifting to let liquid settle under the already cooked bottom as you go.
5.         Flip omelet onto cutting board and cut into pieces the size of the ham slices.
6.         Place ham pieces in frying pan, place a slice of cheese on each slice, and then top with a piece of omelet. Sprinkle with additional fresh chopped chives. Warm in skillet until hot and serve.
Note:  Adjust number of eggs to the desired thickness of omelet you like or how hungry you are.

CRANBERRY-GORGONZOLA APPETIZER TART

Reprinted from Newsday 11/15/2006

1              refrigerated pie crust (from 15-ounce package), at room temperature

1              (8 ounce) package cream cheese, softened

¾ c          crumbled Gorgonzola cheese, at room temperature

2             Tbsp   milk

1              large egg, lightly beaten

1 c           fresh or frozen cranberries, chopped, or 2/3 cup sweetened dried cranberries (I used the           dried cranberries)

3 Tbsp   chopped green onions

2 Tbsp   chopped pecans

                1. Preheat oven to 450 degrees. Prepare piecrust as directed on package for 1-crust baked shell using a 9-inch tart pan with removable bottom. Trim excess piecrust even with top of pan. Bake 9 to 11 minutes or until light brown. Cool 10 minutes. Reduce oven temperature to 375 degrees.

                2. Combine cream cheese and Gorgonzola cheese in a medium mixing bowl; beat with electric mixer on medium speed until blended. Beat in milk and egg until well mixed. Gently stir in cranberries and green onions. Spread mixture in baked tart shell; sprinkle with pecans.

                3. Bake for 20 to 25 minutes, or until filling is set. Let stand 30 minutes before serving. Cut into wedges. If desired, garnish with additional green onions.

                 4. Store, covered, in refrigerator.

 Makes 12 small appetizer servings.

 With all of the basils we have now, you must try this winner of a recipe, Lemon Pesto, contributed by Sandra Frank. Thanks, Sandra!

LEMON PESTO

2          cloves garlic

1/4 c    almonds

2 c       fresh basil (Sandra used lemon basil)

1/4 c    fresh lemon balm

1/4 c    freshly grated Parmesan cheese

1  tsp    lemon zest

2 Tbsp fresh lemon juice

1/4 to 1/2 c olive oil

Salt       

 In a food processor or blender, combine garlic and almonds. Process for 20 seconds or until chopped. Add basil, lemon balm, cheese and lemon zest. Process for 30 to 40 seconds or until chopped. With motor running, add lemon juice and 1/4 cup olive oil in a steady stream, adding more olive oil until pesto has reached desired consistency. Taste and add salt as desired; process 3 seconds to blend.

Store tightly covered for up to one week in the refrigerator or up to three months in the freezer.

CHERRY TOMATO POLENTA TARTLETS WITH BASIL MAYONNAISE

From August 2003 Bon Appetit

Makes 36

Basil Mayonnaise

1 c mayonnaise

¾ c lightly packed torn fresh basil leaves, some lemon basil if available

1 Tbsp fresh lemon juice

Tartlets

36 small cherry or grape tomatoes, quartered lengthwise

1 garlic clove, minced

1 Tbsp olive oil

5 c water

2 tsp coarse kosher salt

1 c (6 oz) polenta

2/3 c grated Parmesan cheese

1/3 c pesto

2 Tbsp unsalted butter

Black pepper

For mayonnaise: Combine mayo, basil and lemon juice in processor, blend until smooth. Season with salt and pepper. Transfer to small bowl, cover, refrigerate. (Can be made 2 days ahead, keep refrigerated.)

For tartlets: Rinse 3 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic, and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato quarters, cut side up, in bottom of each prepared muffin cup.

Bring water and salt to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 10 minutes longer. Whisk in cheese, pesto and butter. Season polenta to taste with pepper.

Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours. Cut around each tartlet to loosen, remove from muffin pans and arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise.

HERBY CHEESE BAKED EGGS

Vary the soft cheese in these eggs – there are so many pepper-and-herb-flavored chevres in the market now. As these eggs are baked in individual ramekins, you can serve breakfast or brunch to a crowd and have all the eggs ready at the same time.

 1 tsp unsalted butter

3 tsp heavy or whipping cream

1 egg

1 tsp herbed chevre or Boursin cheese

Freshly ground black pepper, to taste

Fresh chervil leaves or chopped fresh Italian parsley, for garnish

1. Preheat the oven to 450 degrees F.

2. Place the butter and 2 tsp of the cream in a ¾ cup ramekin. Carefully break the egg in the center. Dot the egg with the cheese, and spoon the remaining 1 tsp cream over the yolk. Season with pepper.

3. Place the ramekin in a small baking dish, and fill it with boiling water to reach halfway up the sides of the ramekin. Bake until the egg white is milky and the yolk is set, 7 – 10 min. Serve immediately, sprinkled with the fresh herbs.

GLAZED BACON STRIPS

1 pound bacon, (slices cut in half)

1 (16-oz) box brown sugar (enough to coat bacon well)

Roll each slice of bacon in brown sugar covering both sides. Place on broiler pan or rack. Bake at 325 degrees F for 15 to 30 minutes. Keep checking until bacon is browned and fat cooked from it. Place cooked bacon on foil to cool. It will crisp as it cools. Serve at room temperature. This can be made early in the day or the day before and stored covered in refrigerator until ready to use.

Serve on a silver tray.

Yield:  30 or more pieces.

MIXED HERBAL CRACKERS

 From The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs

1 c       all-purpose flour
½ tsp   salt
¼ tsp   pepper
2 Tbsp chopped fresh chives
1 Tbsp chopped thyme
1 Tbsp chopped fresh oregano
4 Tbsp cold butter
¼ cup sour cream
Salt for sprinkling

Combine dry ingredients. Cut in the butter until crumbly. Add herbs and mix well. Stir in sour cream and mix until the dough comes together. Divide in half and roll each piece into a sheet 1/8 inch thick. Sprinkle with salt and press lightly. Cut into 2 ½ -inch squares using a fluted edge cutter.
Place on a baking sheet and pierce each cracker with a fork. Bake at 325 degrees F until just brown and firm. (about 26 minutes).
Cool on a wire rack and store in an airtight container. Yields 24 2 ½ inch square crackers.
Note:  I cut them into 1 ½ inch squares and 1 ½ inch circles for cocktail tidbits. Also, I varied the herbs – one batch had 2 Tbsp lemon thyme in place of the 1 Tbsp oregano and 1 Tbsp English thyme. Chives in both. They were great. Easy to make.

 GRILLED PORK TENDERLOIN WITH ROSEMARY ORANGE GLAZE

 Fine Cooking, July 2002, page38.

The recipe suggests brining, which does add to the juiciness.  But I am not sure it is necessary.  If you choose to do so, you dissolve ¼ cup kosher salt and ¼ cup sugar in 1 qt cool water, and put in 2 tenderloins.  Let it sit for 1 ½ hour.  Or double the amount of salt and sugar and let it sit for 45 minutes.  You must rinse the tenderloins after sitting in the more concentrated brine to prevent over-saltiness.

I liked the grilled glazed pork without the sauce, but David wants a sauce on most things.  The sauce mentioned is recommended by the recipe author for this glazed tenderloin.

Glaze (enough for 2 tenderloins)

¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary

In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer.  Simmer until the mixture reduces to about 2 tablespoons.  Set aside to cool slightly.

Pat the tenderloins dry and brush them with the glaze.

Grill tenderloins in the following manner:  Put the tenderloins on a hot grill grate.  Close lid and grill for 7 minutes.  Turn the pork over, close the lid, and grill for another 6 minutes.  Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes.  At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees.  If not, close the lid and let the pork continue to roast in the residual grill heat.  Remove the pork from the grill and let rest for 5 minutes before carving.  Cut across the grain into ½-inch slices and serve immediately. 

Orange Balsamic Sauce

1 tsp     vegetable oil of olive oil
2 cloves garlic, minced
½ tsp    minced fresh rosemary
1/3  c   orange marmalade
4 tsp     balsamic vinegar

Heat the oil in a small saucepan over medium heat.  Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds.  Stir in the marmalade and vinegar.  Heat until warm..  After slicing the pork, add any juices from the carving board to the sauce before serving.  Pass separately when serving the pork tenderloins.

DILLED CHICKEN PICATTA

2 servings

2 boneless, skinless chicken breast halves (about 12 oz.)

Salt and freshly ground black pepper

1 ½ tablespoons extra-virgin olive oil

½ cup dry white wine

Thinly sliced zest of ½ lemon (removed with a zester)

1 tablespoon freshly squeezed lemon juice

1 tablespoon unsalted butter

2 tablespoons coarsely chopped fresh dill

2 tablespoons coarsely chopped fresh parsley

 1.         Pounding the chicken breasts.  Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long.  Season both sides of the chicken with salt and black pepper.

2.         Sautéing the chicken.  Heat the olive oil in a large (10- to 12-inch) skillet over medium-high heat until the oil begins to smoke.  Using tongs, lower the chicken breasts into the oil.  Cook until lightly browned on the underside, 2 to 3 minutes, then turn and brown the other side for the same amount of time.  At this point the chicken should be firm and fully cooked.  If you are not certain, cut into the thickest part with a paring knife to be sure there is no longer any sign of pink or translucence.  Remove the skillet from the heat and transfer the chicken to warmed dinner plates.

 3.         Sauce.  Pour off any oil in the skillet, then pour in the wine and stir to dislodge the browned bits in the pan.  Cook over medium heat until the wine boils down to half its volume,  Add the lemon zest, lemon juice, and butter; swirl the pan until the butter is melted and incorporated.  Stir in the dill and parsley.  Taste and add additional salt and pepper if needed.  Spoon the sauce over the chicken and serve right away.

 Variation

 Add 2 tablespoons drained capers to the sauce along with the wine

 Substitutions

 Replace the dill with one of the following: 3 tablespoons coarsely chopped fresh basil, 2 tablespoons finely snipped fresh chives, 1 tablespoon coarsely chopped fresh marjoram or Italian oregano, 2 tablespoons coarsely chopped fresh spearmint or French tarragon, or 2 teaspoons coarsely chopped fresh English or lemon thyme.

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

CRUST
8 oz gingersnap cookies (about 32)
1/4 cup butter melted
FILLING
12 oz bittersweet chocolate
1 C whipping cream
2 lg. egg yolks
1 large egg
1/4 C sugar
1 T flour
1/8 t. ground black pepper
Pinch of salt
2 T chopped crystallized ginger

CRUST  Preheat oven to 325.
Grind gingersnap cookies in processor.
Add melted butter.
Press into a 9 inch tart pan with removable bottom.
Place pan on rimmed baking sheet.
FILLING  Combine chocolate and cream in heavy saucepan.  Whisk over low heat until chocolate is melted and smooth.
Remove saucepan from heat.
Whisk egg yolks, egg, sugar, flour, pepper, and salt in medium bowl to blend.
Very gradually whisk chocolate mixture into egg mixture until smooth and blended.
Pour filling into crust.
Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes Transfer to rack.  Sprinkle with crystallized ginger over top.
Cool tart in pan 20 minutes.
Remove tart pan sides and cool completely.
May be made 1 day ahead.

GROUPER WITH TOMATO AND BASIL

Active time: 15 min Start to finish: 25 min

Makes 2 servings.

ingredients

2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil

Accompaniment: fresh corn spoon bread

preparation

Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.

Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.

Gourmet, July 2002

Try adding some lemon zest and capers also

Very quick and great.

       
ROSEMARY-GINGER CHICKEN
2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
3 Tbsp minced garlic
1 Tbsp olive oil
1 tsp kosher salt
1 tsp ground red pepper
1 tsp chopped peeled fresh ginger
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 chicken breast halves

Combine all ingredients well. Rub over chicken pieces. Let marinate for at least 2 hours. The longer the better.

Place chicken pieces on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of ¼ inch. Bake at 425 degrees until done. Probably around 30 - 40 minutes depending on the thickness of the pieces, and whether they are bone-in or boneless.
 

SPINACH QUICHES        
1 (15 ounce) package refrigerated piecrusts
2 Tbsp butter (or margarine)
1 small onion, chopped
2 green onions, chopped
¼ chopped fresh parsley
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 Tbsp Worcestershire sauce
1 tsp salt
½ tsp pepper
3 large eggs
¼ cup milk
1 cup shredded Swiss cheese
Roll each piecrust into a 12-inch square; cut each square into 24 pieces. Shape into balls and press into lightly greased miniature muffin pans.

Melt butter in a large skillet over medium heat. Add onions and parsley; sauté until onions are tender. Add spinach; cook 2 minutes. Stir in Worcestershire sauce, salt and pepper. Remove from heat.

Whisk together eggs and milk until blended; stir in cheese. Add egg mixture to spinach mixture; spoon evenly into prepared pans.

Bake at 350º for 30 to 35 minutes. Remove immediately from pans and cool on wire racks. Freeze quiches up to 2 months.

CUCUMBER DIP
1 cucumber, peeled, halved, and seeds removed
16 oz. reduced fat sour cream
white vinegar
salt, kosher or regular
1 tbsp. chopped onion
1 tbsp. chopped fresh dill
salt and pepper to taste
1 tbsp. white cooking wine or the real thing

Grate cucumber and set in shallow bowl. Fill the bowl with half white vinegar and half water over cucumber. Sprinkle with salt and let sit for l hour at room temperature.

Drain grated cucumber well. Mix cucumber, sour cream, chopped onion, dill, and white cooking wine together. Season with salt and pepper. Chill for a couple of hours.

Serve with veggies and baked pita bread.
 

HERB TOASTETTES 

1 loaf Pepperidge Farm Thin-sliced White Bread

1 stick butter                                

1 t. fresh lemon Juice                                                                                       

3 T. fresh minced herbs (parsley, tarragon, chives, marjoram)

2 heaping T. toasted sesame seed

Trim edges. Cut each slice in half. Mix butter, herbs, lemon juice and sesame seed. Spread lightly on bread slices.  Bake at 300 for 20 minutes.  Turn off oven and leave in an additional 30 minutes or until crisp.

ROSEMARY PECANS

2 Tbsp. butter

1-½  tsp. dried rosemary, crumbled or 1 Tbsp fresh

2 cups pecan halves

1-½  tsp. salt

½ -¼  tsp. cayenne

Preheat oven to 350°.  Melt butter in jellyroll pan, add remaining ingredients and mix well.  Bake 10-15 minutes, stirring and shaking occasionally, until nicely browned.  Be careful not to burn. 

Remove from pan and spread on brown paper.  Drain 3 minutes, then transfer to another piece of brown paper and let cool.  Store in an airtight container. 

Makes 2 cups

MUSHROOM QUICHE

9” pastry shell

4 T butter

2 T minced green onion tops

1# fresh mushrooms, thinly sliced

1 ½ tsp salt

1 tsp lemon juice

4 eggs

1 C heavy cream

1/8 tsp pepper

1/8 tsp ground nutmeg

½ C grated Swiss cheese (~2 oz.)

 Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned.  Set aside to cool.  Reduce oven temp to 350º F. 

Melt 3T butter in large skillet.  Add onion; cook 1 plus minute, stirring constantly.  Stir in mushrooms, 1 tsp salt, and lemon juice. 

Cover pan and simmer over low heat for 10 minutes.  Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter.  Stir them occasionally to prevent scorching.

Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg.  Stir in the mushrooms.

Pour into shell.  Sprinkle top with grated cheese and dot with remaining tablespoon of butter.  Bake at 350º F for 35 minutes or until puffy and brown, and a knife inserted comes out clean.

LIME CURD
This is an old southern favorite used to fill tart shells and meringues. It is delicious drizzled over pound cake, waffles, pancakes or as a spread on muffins. To use as a filling, mix it half and half with whipped cream. Garnish with strawberry or raspberry puree and a sprig of lemon balm or mint.

1 c. sugar
¼ lb. butter
5 T. lime juice
4 T. grated lime rind
3 large or 4 small eggs, beaten

Mix all together in a heavy bottomed pan and cook over low heat, constantly stirring for 12 minutes. Curd should be very thick.
Cool and chill, covered. This will keep in a
glass jar for at least 2 weeks.


EASY-TART SHELLS

1 pkg. Pillsbury Refrigerated Ready Made pie crusts
24 small muffin tins

With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with crumbled foil. (Save for future use.) Bake according to pie crust directions. Remove from pans, cool and fill. Shells may be frozen, well wrapped.
 

 POTATO SALAD

 5 medium-size red potatoes (about 2 pounds)

4 hard cooked eggs, diced

1 cup red bell pepper, thinly sliced

1 Tbsp. chopped parsley

2 green onions

½ cup lite mayonnaise

½ cup fat-free sour cream

2 Tbsp. horseradish

½ tsp. salt

½ tsp. pepper

Cook potatoes in unsalted water until tender.  Drain and cool.  Cut potatoes in cubes.  Combine potatoes, eggs, parsley, and green onions in a bowl.  Combine remaining ingredients; pour over potatoes, tossing gently.  Enjoy!

CORNBREAD

1 cup cornmeal

½ cup oil

2 eggs

1 ½ teaspoon baking powder

1 cup sour cream

1 small can creamed corn

Bake in greased pan at 350º F for 45 minutes

SMOKED SALMON PATE

Makes one rolled loaf

3 packages (8oz. each) cream cheese

1 T. horseradish

11/2 t. dried dill

1T lemon juice

1t. all purpose seasoning such as Emeril or Natures

1T. Worcestershire

2 pounds smoked salmon, diced

Garnish: fresh dill and lemon slices

Condiments:  chopped red onion, capers, chopped cucumbers,   caviar (optional) pumpernickel bread

 Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire.  Line cookie sheet with parchment or waxed paper.  Spread mixture evenly into rectangle approximately 1/4 inch thick.  Chill.  Layer the smoked salmon, roll jelly roll fashion.  Place on serving tray and garnish.  Serve with condiments and pumpernickel bread.

Contact the Herb Society of Nashville with questions or comments here.

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