How To-sday: Making a Soup Wreath Gift

Soup Wreaths Winter Gift

I love to cook with herbs and I wish others were not so afraid of it, because really it is not hard.  Cooking with herbs is somewhat fool proof too, because if you dislike the flavor you just cook the dish a bit longer and the herb flavor will diminish.  One of my favorite Herb writers is Jim Long.  He has a farm called Long Creek Herbs and writes a garden blog and contributes to Herb Companion Magazine among others.  I find his excitement about using herbs matches my own and his creativity is fun too.

From his many writings I found this information about a wonderful herb gift idea that I just had to copy.  I like to make wreathes for decoration both in the kitchen where we can eat from them and on the door as a greeting.  For centuries, herbalists and gardeners have used wreaths to preserve the beauty of herbs and flowers long after the harvest has passed. In addition to their aesthetic value, herbal wreaths can add a delicious twist to your soups and stews this winter. What Jim Long did was make tiny wreaths that you would drop whole into a soup or stew to flavor your cooking with a bit of added whimsy.

He packaged the little circle of herbs in nice tissue paper, with a ribbon and recipe card attached, and presented them to friends.  I liked the idea so much I made them and gave them away as hostess gifts.  I also used the idea to teach Girl Scouts to cook with herbs.  They liked making the wreath and then putting it into their food.

Using Jim’s technique, you end up with a completed wreath that is only about 5 inches in diameter. It is the perfect size of an average pot of soup.  Anything bigger, according to Jim and you could over season the average stew pot.

Any of the seasoning herbs can be used. It’s best to use long-stemmed herbs, to make it easier and more fun to weave. I often construct the wreath for a specific kind of soup. For example, if I am going to attach a recipe for chicken soup, I would choose six or so from the following herbs for the wreath:

• Rosemary, thyme, celeriac leaves, garlic chives, garlic leaves, sweet marjoram, small lovage leaves, parsley, lavender, lemongrass, winter savory and lemon basil.

For a beef- or pork-based soup, I might choose from this list:

• Rosemary, chervil, thyme, savory, onion leaves, chives, garlic chives, tarragon, oregano, basil, hyssop, bay and small hot peppers.

A vegetarian-based recipe could draw from any of the herbs on either list.

How to make the wreath

1. To begin the wreath, gather your ingredients. You will need about 6 sprigs of herbs in varying lengths. Longer pieces can be woven into the wreath more easily than shorter ones. You will probably also want 3 or 4 shorter pieces to add into the wreath for bulk and variety.

2. Choose a sprig of rosemary or a similar woody, long-stemmed herb, about 12 to 14 inches long. Bend it into a loop that is about 4 inches in diameter, twisting the ends around each other. You don’t need to tie it in place, simply hold it together with your thumb and finger, then add another long-stemmed herb, twisting it over and around the first one and overlapping the ends of the first.

3. Continue adding additional sprigs — a piece of sage, some thyme, onion leaves, garlic chives and others — until your wreath looks full. Keep in mind the wreath will shrink as it dries, so add enough herbs to keep it looking full after it dries.

4.  Add a long leaf, such as an onion top from winter onions, a long blade of chives, or a leaf of lemongrass, at the very last, spiraling it like a ribbon all the way around to secure all of the herbs and give it a finished look.

5. The two ends of the spiraled leaf can be tucked under some of the other herbs and any loose ends can be trimmed off with pruners. You also may want to tuck in a nice, small red pepper or a sprig of golden marjoram for some color. Chive flowers dry well, as do garlic chive blossoms and oregano. Tuck the stem into the wreath so it is secure.

Dry Your Wreath and Prepare the Gift

Now you are ready to dry your wreath. The simplest way is to put it in a dark, dry place, like a pantry or a cabinet, until it is dry. Even the oven, without heat, works well. It’s important to dry your wreath out of light in order to maintain the vibrant color and flavor of your herbs. You can also dry them in a food dehydrator, especially one which has a temperature control and remains dark inside. If you use basil or parsley in a wreath, a dehydrator will help them keep their coloring as both will darken to black or fade to tan in some conditions. I avoid this issue by using purple basil which tends to keep the darker burgandy color as it dries.  I placed my wreath in the bottom of a paper lunch bag, folded over the top and punched a hole at the fold so I could hang multiple bags with raffia from a hook and not have to worry about dust.

Don’t, however, dry the wreath in the microwave. The microwaving process vaporizes the essential oils in the plant. Also, hanging the wreath in the kitchen isn’t a good method for drying. Light and cooking odors will diminish your wreath’s flavor and color.

Once your wreath is completely dry, you are ready to attach a recipe card containing instructions for using the wreath with a ribbon or string (the card and string should be removed before cooking). Wrap the completed wreath in tissue paper or seal it in a plastic sandwich bag and store it in an airtight container, out of light, until ready to use or give away.

How Tues-day Making Herbal Vinegar

This time of year, when the herbs grow large and beg to be harvested is my favorite time of year to make vinegar.  I make it in the spring too, but not as much as in the fall.  This year, I have made lemon verbena vinegar, Purple basil, lemon basil, and several new combinations, like chives and thyme together.

I thought I would share today the steps for making vinegar--

The most important thing you need when making herb flavored vinegar is the vinegar.  You want to obtain the best vinegar your money can buy.  As long as the acid content is 5% or more will not have to worry about bateria and your vinegar will have a great shelf life.  

The following instructions were included in my most recent article in the Essential Herbal Magazine.  In that particular September/October 2011 issue were articles about making oils and elixirs.  I recommend the magazine highly if you like exploring herbs and their uses.  Here is a link to check it out: The Essential Herbal Magazine.

Things to keep in mind:

• Cleanliness is essential.  Wash all your utensils, bottle and containers with hot soapy water.


• Use non-reactive containers for the steeping process, glass, plastic, porcelain and enamel coated steel with tight fitting non-reactive lids.


• Freshly picked herbs yield the best results.  I pick mine in the morning before the sun leaches the essential oil, rinse them and let them air dry while I prepare the bottles and jars.


• Steep your vinegar away from sunlight as the flavors are best maintained this way.


• Always be sure your herbs are completely covered with vinegar to avoid mold growth.


• Herb vinegars generally do not spoil, but they will lose their unique herbal character about 18 months after rebottling.

General Instructions:

Once herbs have dried from washing, place them in a glass jar and bruise them with the handle of a wooden spoon. 

Cover them with vinegar of your choice that you have warmed in the microwave on high for about 2 minutes. 

Seal the jar with a non-reactive (plastic) lid and let sit for at least two weeks shaking daily.

Strain using cheese cloth or a coffee filter and rebottle. 

If you want herbs in the finished product add new unbruised herbs.  Then enjoy!

If you wish to experiment with your own vinegar, good herbs to start with are lemon herbs, basils (especially colored ones like the purple basil above), chives (and chive flowers) and thyme (both lemon and regular).  They are perfect for cooking and easy to incorporate into recipes.

Recipes

Herb Shallot Marinade

I crafted this recipe for my first herb lecture back in 1995.  Great on pasta and vegetable salads.  Tenderizes less expensive cuts of meat.  Chicken breasts are delicious marinated 3 to 4 hours or overnight, then broiled or barbecued.

3/4 cup oil (olive)

3/4 cup of any Herbal Vinegar

3 Tbls. shallots, finely chopped

1 Tbls. fresh parsley, chopped

1 tsp. garlic salt

1/2 tsp. ground black pepper

Mix all ingredients in small shallow bowl, beating until well blended.

Basil Summer Salad

This is a great way to enjoy your fresh basil from the garden.  You can use a basil vinegar as well as the one recomended.

Slice fresh tomatoes from the garden.  

Top each tomato slice with a slice of fresh mozzarella cheese.

Top that with a basil leaf.

Drizzle with chive blossom vinegar or thyme vinegar and good olive oil.

Makes a delicious summer salad.

Oven Barbecued Chicken

• 3/4 cup catsup


• 1/4 cup lemon herb vinegar


• 2 tablespoons chopped dried onion


• 3 tablespoons Worcestershire sauce


• 1 teaspoon dry mustard


• 1/2 cup water


• 4 chicken breasts

Combine above ingredients (excluding chicken). Simmer 10 minutes. In a 9x13 inch oven safe dish, arrange chicken skin side up. Pour sauce over chicken. Bake at 350° for 60 minutes. Baste midway.

Skinless, boneless chicken breasts will work for this recipe. If you use skinless chicken, add 1 tablespoon of cooking oil. Use less vinegar to suit your tastes.  You can substitue an herbed wine for hte vinegar in this recipes as well.

Recipes for Today - Chicken Dishes

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Chicken is my favorite protein to cook with, so I thought I would share a couple unique recipes with you today.

Chicken N’Orleans (serves 4 to 7)

This recipe uses N’Orleans Seasoning Herb Mix which I developed after reading a cookbook written by Emeril.  It of course has garlic but several other Creole style seasonings as well.

3 to 4 large chicken breast pieces, cut into 3 smaller pieces

1 cup oil

1 cup flour

1 (7 oz.) can Rotel Tomatoes (they are seasoned, if you like plain just use regular diced)

1 green bell pepper, chopped

1 large onion, chopped

½ cup green onion tops chopped (or a ½ cup fresh chopped chives)

¼ cup fresh parsley, chopped

4 garlic cloves, minced

3 Tbls. N’Orleans Seasoning Herb Mix, to taste

Make a roux by heating the oil in a heavy pot or Dutch over, add flour gradually and stir until well mixed.  Lower heat and continue to watch and stir until it is the color of chocolate brown.  This step will take a while, but you don’t have to stand there with it the whole time.  I use the time to get the other items all chopped.

Remove the pot from heat.  Slowly stir in hot water until contents of the pot are about half-way up the side.  Place back on the burner and bring to a boil.  Put remainder of ingredients into the pot of roux, lower fire to a simmer and cover pot making sure it does not boil.  Put remainder of ingredients into the roux, lower the heat to a simmer and cover pot making sure it does not boil over. 

Simmer 1 hour adding water, adding water as needed.  You want to end up with the roux being the thickness of gravy.  If chicken is not tender, continue to simmer on low heat until it is fork tender.

Check seasonings and add salt and pepper as needed.  Serve hot, over cooked rice.

Caesar Deviled Eggs (makes 6 servings)

Perfect for picnics and potlucks and you just use prepared Backyard Patch Caesar Dressing Herb Mix

7 hard boiled eggs

¼ cup prepared Backyard Patch Caesar Dressing

1 Tbls. half & Half

2 Tbls. shredded parmesan cheese

salt and pepper to taste

1 Tbls. finely minced fresh basil leaves

Parm for garnish

Peel eggs and cut 6 of them in halt lengthwise.  Carefully remove the yolk to a small mixing bowl and mash.  Finely grate the seventh egg into the yolks (I learned this from Paula Dean.) 

Stir in the Caesar Dressing, half & half, and Parmesan Cheese until smooth.  Add salt and pepper.

I like to pipe the mixture into the egg whites using a zip seal sandwich bag with the corner cut off.  It is much less messy.  Cover and chill.

Happy Cooking!

Recipe Today - Marinated Chicken Kabobs

I am traveling by bicycle to a special teacher meeting today which means I will be hot and tired by the time I return at the end of the day.  They are predicting some extreme temps for us today.  As a result I will not want to do much when I get home, so in planning ahead I decided to make Kabobs. 

They are quick and easy.  I did all the cutting and I threadied everything onto skewers ahead of time and placed them in a container of marinade.  When I get home I will pop them onto my table top terra cotta "Pig Grill" and have dinner ready in 30 minutes.  We've made this dish before this summer and it is flavorful and easy.  The pictures make you huingry don't they?

Mediterranean Marinated Kabobs

1 ½ T. Backyard Patch Italian Dressing/Marinade Mix

1/3 cup cider vinegar

1/3 cup olive oil

2 T. lemon juice

1 tsp. oregano

1 tsp. grated lemon peel

2 to 4 chicken breasts cut into 1-inch pieces

1 green or red bell pepper, cut into 1-inch pieces

1 small onion, cut into wedges

1 handful of cherry or grape tomatoes

wooden skewers

Mix together BYP Italian Dressing?Marinade Herb Mix with vinegar, olive oil, lemon juice, oregano and lemon peel.  Place in a non-reactive container with a tight fitting lid and enough space to hold cut up chicken.  Place cut up chicken in marinade and marinade in refrigerator for at least one hour or overnight.  Once chicken is marinated, cut up onion, peppers and wash tomatoes, while soaking skewers in water.  Then thread meat and vegetables, alternating chicken pieces with each vegetable.   Once skewers are filled grill them until chicken is golden brown and juices run clear.  Serve hot over cooked rice.

Variation:  You can also thread the skewers and then cover with marinade and leave overnight.  They will be ready to grill the next day.

Recipe for Today - Cold Pasta

My customers at a recent Garden Show asked me how to use some of the mixes they previously purchased.  So I decided that I should share a recipe or two a week using the mixes I make and sell. 

Between my husband and I experimenting with the mixes and recipes is something we actually do all the time, but what I realized is that cooking is our hobby and it may not be everyone’s so to make it easier, I will do all the work and experimentation and you can make the recipes and take all the credit!

In the summer something quick and simple is always called for.  I like to turn to pasta for something flavorful that will mix with both vegetables and proteins for a quick and tasty one dish meal.

Today I am sharing some of our favorite recipes for hot and cold pasta dishes that you can whip up in no time.  In fact a couple are great to take on a picnic, so dig in and enjoy!

Pasta Confetti

1 ½ to 2 cups small shaped pasta (wagon wheel or orzo, acini di pepe, ditalini, falafel (bow tie), etc cooked according to package directions

2 – 3 red, green or yellow bell papers, seeded and finely dices

1 medium cucumber, seeded and finely dices (peeled if not organic)

1 medium carrot, finely dices

2 -3 scallions (green and white parts) finely sliced

¼ cup fresh chopped parsley

For Dressing

½ cup extra- virgin olive oil

3 Tbls. lemon juice

1 clove garlic, finely chopped

1 ½ Tbls. Salt-free Lemon Chive Dressing Herb Mix

Combine cooked pasta with vegetables in a large bowl.  Whisk together the dressing ingredients and pour over pasta mixture.  Toss to combine well.  Serve warm, chilled or at room temperature.  This is a great picnic pleaser.  It is light, fresh tasting and packed with vegetable flavors.

Pasta with Garlic & Basil

¼ cup extra-virgin olive oil

½ cup chopped prosciutto or other salt-cured ham

6 to 8 plum tomatoes

3 Tbls Garlic & Herb Combination, separated.

salt & pepper to taste

1 - 1 ½ lbs. cut pasta (like penne, ziti, or rigatoni) cooked according to package directions

Heat oil over medium heat in pot large enough to hold cooked pasta later.  Sauté the ham until the warmed through.  Add the tomatoes, salt and pepper and simmer covered for 10 minutes.  Add 2 Tbls of Garlic & Herb Combination and continue cooking for another 5 minutes.  Drain the pasta when tender but firm (al dente) and add to the sauce.  Add the remaining Tbls of Garlic and Herbs and toss the pasta, adding a little pasta water if the sauce is too dry.  Serve sprinkled with parmesan cheese.  Serves 4 to 6.

Italian Pasta Salad

½ cup prepared Backyard Patch Italian Dressing/Marinade

1 cup spiral pasta, cooked according to package directions

¼ stick pepperoni, sliced thin

1 can black olives, sliced

1 cup crisp cooked broccoli, chilled

Cook pasta according to package directions, drain and rinse in cold water.  Place in a large bowl and toss with prepared Backyard Patch Italian Dressing and Marinade (acc. to dressing recipe.)  Slice olives and pepperoni and toss into pasta.  Cut broccoli into bite size pieces and toss gently into pasta.  Refrigerate for 1 hour before serving.  Serves 4 to 6.  This one travels well and I use it for quick spur of the moment picnics.

Happy picnicking!

Recipes Using The Rules for Blending Herbs

Yesterday I shared ways to begin using herbs by starting with THREE.  All the recipes I am sharing today follow the rules of three herbs I set out yesterday.  If you missed that post (see here).

In yesterdays blog I spelled out 7 rules for blending herbs in the three catagories: sweet ,savory, and pungent.  Below I have presented one recipe for each rule, so you can see how they work.  Notice that when a pungnet herb is used it is usually not int he same quantity as a sweet or a savory.

Rule 1 – 2 sweets and a savory

Lemon Butter for fish

¼ cup butter

¼ cup lemon juice

¼ cup water

1 tsp. chicken or vegetable bouillon

¼ tsp. dill

¼ tsp. lemon balm

¼ tsp. thyme

Dash salt & pepper

Combine all ingredients.  Make enough to serve with 1 lb. of fish.

Rule 2 – 2 savories and a sweet

Dill Dip

I make my commercial dill dip mix with many more than 3 herbs, but this version is simple, easy and very tasty, especially because it uses herbs most people keep in the kitchen, can be made on a whim.

1 cup sour cream (low fat is fine)

¾ cup mayonnaise

2 Tbls fresh or dried chives

2 Tbls. fresh chopped parsley (or 2 tsp. dried)

2 Tbls. chopped fresh dill (or 1 Tbls dried dill weed)

Blend all ingredients in a bowl.  For best flavor allow to meld in the refrigerator at least one hour, overnight is better.  And you can make a salad dressing by thinning it with milk.

Rule 3 – 1 sweet, 1 savory and 1 pungent

Snow Peas with Herbs

½ lb. snow peas

2 ½ Tbls. peanut oil

1 Tbls. fresh spearmint, snipped

1 tsp. fresh tarragon, snipped

Pinch of cayenne pepper

Wash and drain and devein peas.  Heat oil in pan over high heat.  When hot quickly stir fry the peas and herbs for 1 minute.  Season and serve immediately serves 4.

Rule 4 – 2 savories and a pungent

Rock Cornish Hens with Wild Rice (serves 4)

This is a main and side dish comb to which you can add steamed green beans or asparagus for a complete meal.

4 Tbls. vegetable oil

3 Tbls. lemon juice

2 game hens, cut in half

1 ½ stick of butter, melted

1 glove garlic, minced

4 Tbls. dried parsley

1 tsp. dried thyme

1 tsp. dried sage, crumbled

Salt & pepper to taste

1 cup wild rice

Blend together oil and lemon juice.  Brush over all sides of the chicken halves (you can substitute 4 large sized bone in chicken breasts.)  Bake at 350 degrees for 1 hour.

Mix herbs, seasonings, and butter in blender.  Baste hen pieces with half the blend during last 20 minutes of baking.  Cook rice and season with rest of herb butter.  Serve chicken on bed of rice (serves 4)

Rule 5 - 3 sweets (for a sweet or fruity dish)

Uplifting Herb Tea

1 Tbls. chamomile

1 tsp. Lemon balm

1 tsp. Lemon grass

Add to 8 ounces of boiling water and steep for 5 minutes.  Serve hot or cold.

Rule 6 - 3 savories

Fiesta Salmon (Serves 4)

This is wonderful with garlic bread served over Pasta.

1 Tbls olive oil

1 cup tomatoes, skinned and chopped

2 Tbls. lemon juice

2 Tbls fresh thyme

2 tsp. tarragon

1 lb. salmon fillets, skin removed

1 cup red onions peels and chipped

¼ cup balsamic vinegar

½ cup dry white wine

1 tsp. salt

1/3 cup fresh whole basil leaves

Fresh lemon slices (garnish)

Place oil in a large pan over medium heat.  Add onions and cook for 5 minutes.  Add the tomatoes and cook for 5 more minutes.  Stir in the vinegar, lemon juice, white wine, thyme, tarragon and salt.  Cut the salmon into chunks and add to the pan and cook while stirring for 5 to 7 minutes or until the fish flakes easily with a fork.  Remove from the heat and stir in the basil leaves.  Garnish with slices of lemon if desired and serve immediately.  

Rule 7 - 2 sweets and a pungent

Herb Dressing

¾ cup olive oil

¼ cup vinegar

½ cup dried lemon balm

½ cup dried dill

¼ cup dried rosemary

Mix together dry ingredients and store in an air-tight container. Each time you need a dressing, shake together 1 tbsp. of the herbs mixed with ¾ cup olive oil and ¼ cup vinegar.

If blending hers yourself makes you shake in your shoes, we have done all the ahrd work for you.  Check out our many herb and seasoning blends HERE!

The Rules for Blending Herbs to Cook With

I read a lot of old cookbooks and recipes.  In fact I sell vintage cookbooks on Etsy under my own name.  I like these old books because they intrigue me with the cycle of seasonings and changes in the palate.  For example my modern palate cannot fathom making or serving tomato aspic yet no 50’s housewife entertained without some sort of molded salad.

In one book I read that a recipe should contain just one or two herbs, and a meal should include only one herb-seasoned dish.  In my mind a rule that limiting is made to be broken.  I rarely add only herb to a dish, in fact I teach people to think in three when working with herbs.

Last week I posted a short blog about this concept and got requests to expand it, so here is more detailed information on the three flavors of herbs and how to combine them.

When planning to cook with herbs you need to recognize that they have different strengths.

• Sweet
• Savory
• Pungent

Sweet flavors include anything that would pair well with fruits or yogurt, like flower flavors, dill, and citrus herbs like lemon balm, lemon marigolds.

Savory are the best cooking flavors we all recognize, like thyme, tarragon, oregano, marjoram, and others.

Pungent are those herbs whose flavor and scent is strong and hard to mistake, including cilantro, sage, rosemary, chili peppers and garlic.

When blending and using herbs, you must learn to classify them into these categories by tasting them and using them because the key to perfect blends is knowing that you can never use two pungent herbs in equal quantities in the same blend, but two savories will go together fine. 

My rules to try in working with three herbs are:

1. 2 sweets and a savory
2. 2 savories and a sweet
3. 1 sweet, 1 savory and 1 pungent
4. 2 savories and a pungent
5. 3 sweets (for a sweet or fruity dish)
6. 3 savories
7. 2 sweets and a pungent

Although I could craft a chart for you, it is really best if you make your own based on your tastes.  So instead I created a blank Herb Chart and put it on the Blog Pages so you can print it and fill it out your way.

Come back tomorrow and check out the recipes I have chosen that use three herb combinations.

Using Dried Herbs ~ and loving it!

The dictionary has an overwhelmingly negative view of the word “dry,” using words like stale, wearisome, uninteresting, sterile, stingy, insipid, plain, harsh, unenthusiastic, tough. But in the context of herbs, “dry” takes on a much more positive spin. Drying is the most popular means of capturing the flavors of the summer herb garden for good reason. Granted, most herbs are at their best when they are fresh and in season, but the reality of the off-season is that fresh herbs in many areas command steep prices in grocery stores, if they are available at all, and the small pots on the windowsill don’t always fill the gap. At such times, oregano, thyme, rosemary, marjoram, sage, lavender, and savory—all herbs that hold up to drying—can help ­season the stews, soups, and other comforting and hearty foods that warm us when the cold winds blow.

Dried herbs don’t just tide us over the winter. In any season, dried herbs are sometimes just more convenient to use than fresh. Preparing fresh herbs—harvesting, washing, and stripping off their leaves —to flavor a dish isn’t difficult, but it can’t compare with the ease of scooping dried herbs from a nearby jar when you’re in a hurry or it’s raining.

A selection of dried herb

Properly dried herbs can yield so ­intense a flavor and fragrance that you won’t recognize them as the old powdered stuff on the spice rack. The flavor of some herbs, such as rosemary and sage, can change or heighten on drying just as that of tomatoes does when they are sun-dried. Some cooks even prefer the dried flavor to fresh. And dried herbs may suit some recipes better than fresh or frozen—in breads, for example.

I’ve gathered some favorite wintertime recipes that use dried herbs without sacrificing flavor to the season. My husband aspires to be a chef and I have spent the last 30 years collecting recipes, so between the two of us we have tried and tested a large number of recipes and these are our favorites for winter.

Sausage & Peppers

¾ pound sweet Italian sausage

¾ pound hot Italian sausage

water

2 Tbls. olive oil

2 medium onions cut into wedges

2 medium green bell peppers cut into strips

1 tsp. dried basil

1 tsp. dried marjoram

1 tsp. dried oregano

2 cloves garlic, minced

2 cups chopped roma tomatoes

1/3 cup heavy cream

Hot cooked pasta

Remove casings on sausage, cut into 2-inch chunks.  Place sausage in a large skillet with ½ inch water.  Cook over medium heat until water evaporates.  Add olive oil; brown the sausage.  Remove sausage from skillet and reserve.  Drain excess fat from skillet.

In the same skillet, combine onions, bell peppers, dried herbs, and garlic.  Cook over medium-high heat until onions begin to brown.  Add tomatoes; simmer 5 minutes.  Return sausage to skillet; heat 2 minutes.  Stir in cream.  Heat to serving temperature.  Immediately serve sausage mixture over hot cooked pasta.

You can use turkey sausage to make this recipe with out and changes to the recipe.

Herbed Root Vegetable Soup

2 yellow onions, chopped

2 or 3 shallots, chopped

1 leek, trimmed, rinsed, thinly sliced

2 cloves of garlic, minced

5 Tbls. unsalted butter

3 potatoes, peeled

2 parsnips, peeled

2 carrots, peeled

2 turnips, peeled

1 large celery root, peeled

1 ½ quart chicken stock

1 tsp. savory

½  tsp. sage

½ tsp. thyme, lemon thyme is a nice touch

salt and pepper to taste

Cook the onions, shallots, leek and garlic in the butter in a large saucepan over low heat for 5 to 10 minutes or until tender, but not brown.

Cut the potatoes, parsnips carrots, turnips, and celery root into ½ inch dice.  Add to the onion, mixture with the stock.  Bring to a boil; reduce the heat to low.  Simmer for 35 minutes or until the vegetables are tender.

Puree half the soup at a time in a food processor or blender container.  Return to the pan.  Simmer until the heated through.  Season with salt and pepper and dried herbs.  Garnish with a sprinkle of parsley, cilantro and/or chervil.

Peppered Lavender Beef

1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoons dried thyme
2 tablespoons dried lavender flowers

Pinch of savory (for luck!)
 

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot coot it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast.

Herb Bread Recipe

1 Tbls. yeast

½ cup warm water

2 Tbls. onion, chopped

1 ½ cups milk

4 Tbls. oil

1 Tbls honey

1 tsp. salt

2 eggs

5 cups unbleached white flour

1 tsp. sage

3 tsp. parsley

2 tsp. thyme

1 tsp. rosemary

Directions add yeast to warm water.  Let stand for 5 to 10 minutes.  Sauté onions.  Separately bring 1 ½ cups of milk to the scalding point.  Pour milk into a bowl.  To milk add yeast mixture, oil, honey, salt and eggs.  Stir in flour to form dough.  Before kneading, add sautéed onions and herbs.  Knead the dough until it is smooth.  Place it in an oiled bowl, and let rise.  Punch down the dough after 1 hour and form into two loaves.  Place in loaf pans.  Let rise for 45 minutes.  Bake the bread at 400 degrees for roughly 1 hours or until loaves sound hollow when tapped.

If you want to try some of the Backyard Patch carefully dried herbs, please visit our e-store or if you are in Arlington Heights, Illinois on Nov. 6, 2010 stop by the Methodist Church on Euclid St. for a craft sale where will have a booth selling all our items.   For complete address click here.

All recipes are copyright of Marcy Lautanen-Raleigh 2010 and should not be reproduced without permission.

World Egg Day - recipes for eggs with Herbs

Who knew there would be a World Egg Day?  I was astonished when an e-mail came to me announcing this wonderful fact.  Now I must admit my husband believes eggs are a super food.  He is not happy unless there are at least three dozen eggs in the refrigerator.  He does use them, as he bakes and he makes breakfast every morning, so I can see his point to some extent. 

I have always liked certain herbs with eggs. Some herbs just plain go well with eggs, including: anise, basil, chervil, chives, coriander, cumin, dill, lemon balm, marjoram, mint, parsley, rosemary, sage, tarragon, and thyme.  You can snip them fresh into scrambled eggs, bake dried into egg custard or frittata or simply serve them on top of eggs with an herbal butter.

I had my husband pull out a few of his easy favorites, so here are a couple to try at home.

Recipes to try on World Egg Day

          (or any other day you want a tasty egg meal!)

Baked eggs with herbs

The eggs are baked in custard cups with butter and herbs then topped with shredded cheese.

Ingredients:

• 2 tablespoons butter
• 1/2 teaspoon chopped chives
• 1/2 teaspoon dried parsley flakes
• dash crumbled dried tarragon
•  dash dried leaf thyme
•  4 eggs
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup half-and-half
• 1/4 cup shredded Cheddar cheese

Preparation:

Heat oven to 325°.  Combine butter with dried herbs; divide among 4 6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.
Serves 4.

Egg Salad with Herbs

For a beautiful presentation, serve this on a plate lined with nasturtium leaves, garnished with whole flowers, fresh snipped chives and/or dill sprigs. A fresh loaf of crusty, country-style bread is the best accompaniment; however rye or pumpernickel bread, pitas or thinly sliced bagels are good, too. Makes 6 servings.

Ingredients

• 12 hard-cooked eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon-style mustard
• 2 tablespoons chopped sweet pickles
• 2 tablespoons sweet pickle juice
• 1/4 cup thinly sliced green onions or minced onion
• 1/3 cup finely diced celery
• 2 tablespoons snipped chives, divided
• 2 tablespoons snipped dill leaves, divided
• 1/2  teaspoon Hungarian paprika
• Salt and freshly ground pepper
• 10 to 12 nasturtiums, julienned
• 10 to 12 nasturtium leaves, julienned
• 12 large whole nasturtium leaves
• 6 to 12 whole nasturtiums

Preparation

1. Dice eggs and place in a bowl. Add mayonnaise, mustard, chopped pickles, pickle juice, onions, celery, 1 tablespoon chives, 1 tablespoon dill leaves, paprika, salt and pepper.

2. Toss well to blend. Stir in shredded nasturtium leaves and flowers. Refrigerate 30 minutes before serving.

3. To serve, let salad stand at room temperature for 5 to 10 minutes. Arrange nasturtium leaves on a platter and heap egg salad on top. Garnish with whole nasturtiums and remaining chives and dill, and serve immediately.

At the Backyard Patch we make hundred of blends using dried herbs.  One we especially recommend for serving with eggs is Fines Herbes.  If you are interested in learning more about our combinations, visit us at http://www.backyardpatch.com/