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Post by heidihi on Apr 29, 2011 6:55:55 GMT -5
ps I made home made biscuits...and topped them with roasted rhubarb (just roast with some butter in the oven and a sprinkle of sugar when it is done ..then split the biscuits ..topped them with the rhubarb and some minted whipped cream (fresh mint minched into heavy cream before whipping with a tiny bit of sugar0
my husbands eyes rolled back in his head
the first rhubarb of the year is just amazing!
tons of sorrel right now as well we eat it with home made bread and butter
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Post by mnjrutherford on Apr 30, 2011 8:35:44 GMT -5
PEAS! Early Alaska peas are starting to be full and ready for picking. I've scavenged a few of the baby pods and steamed them whole already. YUMMO! Still, I'm waiting to do a huge pot of peas with fresh dug potatoes. ::sigh::
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Post by heidihi on Apr 30, 2011 9:09:38 GMT -5
fresh halibut ..today is fish and chips day
herby tangy tartar
really pinch and toss for this one
1 1/2 cups real mayo (home made is better!)
1/2 cup home made dill pickle relish (you can use sweet if you want sweet I just do not care for it)
handful chopped chives
handful chopped parsley
handful of minced green onions
big spoon of mustard of your choice (I use home made honey mustard)
small handful fresh chervil
teaspoon sugar
1/2 cup sour cream
juice of a fresh lemon nice big one with lots of juice ..taste to see how much lemon you want
salt and pepper to taste
mix all together well (I use a whisk and a bowl!)
this is not a traditional tartar but it is really good and uses up more of those wonderful spring flavors
other options to use
tarragon (mine is struggling)
sprig of fresh time leaves (I will add that today)
capers
mint
dill of course!!! I have none yet
you can make anything better with piles of fresh herbs...soups ..stews..curries ..just chop and serve the herbs for your family to top the dishes you make
we also will marinate some Bulgarian feta today (I am going to get the good stuff from a Ukrain market..so worth it!)
then serve it tomorrow for breakfast with home made pitas ..olives..and piles of fresh herbs...mint, parsley, sorrel, cilantro and chives
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Post by heidihi on May 1, 2011 9:19:51 GMT -5
does anyone else cook with herbs I hope I am not boring you??? I just think the freshness wonderful they are so good for you!
so one more offering!
pesto pizza!
handful fresh oregano (I am not a fan of this with out drying ..I like oregano strong ..but for this it works well and I have TONS of oregano to try yet so some has to be used fresh)
handful of fresh parsley
small handful of fresh mint
I am thinning garlic today so this will be wonderful!
one good bunch of green garlic
I also add some kind of green like spinach or escarole ..whatever I find but this is not needed for pesto
toss in a food processor and chop fine
slowly add olive oil until you get the right pesto consistantly
I do not use pine nuts in my pesto but of course add them if you like them!
this is where you would toss your warm pasta in this sauce and then add grated cheese and fresh cracked pepper
but instead I am going to dump this on pizza and top with full fat mozzarella and fresh grated parm
I bought tiles for $7( made out of the same thing those pizza stones are made out of..I am sorry I can not for the life of me think of the name of them but they are smooth with no glaze and dark orange but not tera cotta they are much stronger) at the hardware store ..shared with a friend and now keep my oven lined on the bottom with these tiles for pizza they work perfectly and go through the oven cleaning cycle with ease!
any mix of herbs is great ..but truly if you grow basil then use it!!! I wish I could grow it ..I am going to start some now in a pot and give it another try!
the dough for this pizza is up to you ..I make flour water salt recipe..do thin crust on a piece of parchment sprinkled with semolina then slide the pizza on the tiles and toss some ice on the side of the oven ..shut the door and do not look for 15-20 min depending on size of the pizza
this almost recreats the pizza of my childhood back east but not quite
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Post by mnjrutherford on May 1, 2011 13:37:13 GMT -5
I use TONS of herbs! Now way are you boring me. I'm more into basil, parsley, and alliums for the moment. I'm still in "establishment" mode so I'm a bit scarce on variety. Each year brings a few new things so hearing how other folks are using things really helps me establish a prioritized list of what to plant next. Speaking of which, does anyone have any experience with fenugreek?
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Post by heidihi on May 1, 2011 18:24:58 GMT -5
yeah I use it with curry also it stimulates breast milk in nursing moms
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Post by mnjrutherford on May 2, 2011 5:51:01 GMT -5
No kidding? I didn't know that about breast milk. That's some good info to have. About how much would be needed in a day? Have you ever grown it?
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Post by heidihi on May 2, 2011 6:51:32 GMT -5
no I have never grown it but I have used the seeds to sprout and toss in salads .....when i was a lactation consultant I used to tell breastfeeding moms to drink it as tea a cup or two a day ..about a tsp per cup of boiling water..when they (moms) smelled like maple syrup I knew they were drinking it ..I am not sure if the milk came faster or if the moms smelled so good to the babies they latched better!
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Post by mnjrutherford on May 2, 2011 14:38:12 GMT -5
HAH!!! That's hysterical! I'm sure to keep that in my memory banks. I am extremely pro breast feeding. I would imagine this is a great way to encourage the fence walkers.
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Post by steev on May 2, 2011 20:50:36 GMT -5
Maple syrup breasts? Think I prefer patchouli.
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Post by mnjrutherford on May 2, 2011 21:10:01 GMT -5
LOL
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Post by heidihi on May 3, 2011 7:51:22 GMT -5
Maple syrup breasts? Think I prefer patchouli. mark me surprised Steev ;D LOL!!!!! my chives are starting to bloom so as soon as the flower open I pick them add them to white vinegar (I hope I am not repeating myself here) and put them directly with out washing (unless they are gross or loaded with dirt and bugs) into the vinegar..set in a sunny place..make a gallon if you can ... you will have by the mid to end of the summer ..a brillaint pink ..chivey flavored vinegar that makes a magnificant gift as well as marniade..salad dressing ..fish and chips vinegar ..whatever you use vinegar you can use this and take it up a big level! if you have chive flowers make a chive flower vinegar! the color alone is worth it ...I fill half gallon jars 2/3rds-3/4ths with the vinegar and then just keep adding the flower as they come until the jar fills up ..you can use quart jars I just have a lot of chives! leave in the window .. shaking once in a while for a couple of months ...you will know when it is ready the flowers will be pale and loose all the color ....the smell taste and will be just right! strain the flowers out ..you can add a couple fo flowers to a bottle you give as a gift but they do fade to kind of a puky whitish color have fun with vinegar and herbs there are endless combos! |
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