Tag Archives: recipes

Culinary Herb Recipes

parsleyNo doubt you will be buying herb seeds and plants for this growing season. To know how much to purchase, think of how you may use them in recipes and how often you and/or your family will use them in the kitchen. Here are a few simple recipes to try this summer. The herb you use depends on the flavor you want so try experimenting. For easy reference, print this article and tape it on the inside of your kitchen cabinet along with the list of herbs you are growing. To learn more about growing and using culinary herbs, including sharing recipes, join the Culinary Herbs and Spices Facebook Group. For more information on herbs in the DC metro area, check out the page entitled Culinary Herb Resources.

Herbal vinegar

tarragon is often used in herb vinegars

Wash one cup of herbs, allow to air dry. Pack leaves (can use stems too) in quart glass jar with wooden spoon. Fill with 3 to 3 ½ cups vinegar to one inch from top. The vinegar should be 5% acidity and best types of vinegar are white or red wine vinegar, rice wine vinegar, or apple cider vinegar. Push down with spoon and bruise leaves. If a metal lid, first cover with plastic wrap, if plastic lid, just close. Store in dark place for 4 to 6 week, shaking every few days. Taste to see if too strong, add more vinegar, or too weak, add more herb. When done, strain leaves out and pour liquid into clean bottles and add a sprig of fresh herb for decoration. Label.

Butter

Wash herbs, let dry. Take a stick of unsalted butter out of the fridge, put in bowl, and let come to room temperature so is soft. Add 2 to 3 tablespoons of the chopped herb, do this to taste. Depending on the leaf, may have to cut into small pieces. Can put in a container to keep in fridge for 2 weeks or roll into saran wrap like a log and freeze for up to 6 months.

Syrup

Put one cup of water and one cup of sugar in a small saucepan. Bring to a simmer. When sugar dissolves, turn off heat, add large handful of herb leaves. Bruise with wooden spoon by smashing against side of pot. Cover and let sit for 30 minutes. When cool, strain leaves out and pour syrup in glass jar and store in fridge for up to 2 weeks.

mint has a variety of uses in the kitchen including sweet syrups

Pesto

Pulverize in the blender 2 cups washed fresh basil, 4 cloves of garlic, (chopped), and ½ cup olive oil until pasty. Add 3/4 cup grated Parmesan cheese, blend again. Can freeze in plastic ice cube trays or flat in plastic bags.

Marinade for meat

Depending on the amount of meat can change the quantities but the ratio is 1/4 cup of olive oil, 1 tablespoon of vinegar like a wine vinegar, ¼ cup water, a dash of salt (like soy sauce), a dash of sugar (honey or brown sugar) and about a cup of fresh herb leaves (tear leaves apart if large). Have meat sit in this mixture for at least 30 minutes. Drain and cook meat.

Herb paste

If don’t need pesto, make basil paste to preserve

Can use this as a frozen base for pesto and then add the fresh garlic and Parmesan cheese to the thawed paste or a frozen base for stew or soup. Clean herbs but make sure are completely dry as water and oil do not mix. Blend in the food processor 4 cups of herb leaves to ¼ to 1/3 cup extra virgin olive oil to make a paste. Freeze in bags or plastic ice cube trays. There should be some texture to herb so is a paste and not pureed like liquid. Good with savory herbs such as basil, parsley, and cilantro. If using a “sweet” herb like mints, may want to try sunflower seed oil instead.

 

Culinary Herb Recipes To Try This Summer

parsleyThis summer, as you cut and harvest your culinary herbs from your garden, try using them in a variety of basic recipes. Here are a few simple recipes — the herb you use depends on the flavor you want so try experimenting. For easy reference, print this article and tape it on the inside of your kitchen cabinet along with the list of herbs you are growing. Continue reading

Celebrate National Cookie Day with Herbal Cookie Recipes!

December 4 is #nationalcookieday so here are three recipes for cookies that include herbs!

Lemon Thyme Cookies

1 cup unsalted butter, at room temperature

¾ cup sugar

2 ¾ cup all-purpose flour

½ tsp. baking powder

¼ tsp salt

1 tbsp fresh thyme leaves

2 tsp. finely grated lemon zest

1 egg

1 1/2 tsp. vanilla extract

Optional Icing: 2 tsp. finely grated lemon zest, 2 cups confectioner’s sugar, and 1/4 cup fresh lemon juice

thyme

Directions: In large bowl, mix flour, baking powder, and salt, set aside. In another large bowl, beat butter and sugar with mixer and then beat in thyme and 2 teaspoons lemon zest. Add egg and vanilla. Reduce mixer speed and add flour mixture. Roll dough into 1 ½ inch diameter logs, wrap, and place in freezer for 30 minutes. Line baking sheets with parchment paper, slice 1/8-inch rounds and place on sheets. Bake at 350 degrees for 10 minutes.

When cookies have cooled, can top with icing. Mix the confectioners’ sugar, fresh lemon juice, and 2 tsp. of lemon zest and spoon over cookies.

Herbal Shortbread Cookies

1 cup unsalted butter, cut up and at room temperature

½ cup sugar

2 cups all-purpose flour

½ tsp salt

1 tbsp. herb of choice: try calendula petals, lavender flowers, rosemary, or lemon balm

calendula

Directions: Beat together butter and sugar, add flour, salt, and herb. Mix and then roll out onto floured surface, so is about ¼ to ½ inch thick. Cut shapes such as circles and then put on ungreased baking sheet, bake at 325 degrees for about 25 minutes.

Lavender Cookies

½ cup unsalted butter, softened

1/3 cup light brown sugar

1 ¼ cups self-rising flour

1 tbsp dried lavender flowers, crush with mortar and pestle

Pinch salt

lavender

Directions: Cream butter, sugar, and salt and then add flour and lavender. Mix and let sit in fridge for a few hours. Then place dough onto floured surface, roll to 1/3-inch thick Cut into circles and place on greased baking sheet, bake at for 400 degrees for 8 to 10 minutes.

lemon thyme cookies courtesy of Tonya LeMone at Perennial Gardens, Utah.

Basic Culinary Herb Recipes To Try This Summer

This summer, as you cut and harvest your culinary herbs, consider these simple recipes to try. Print this and tape on the inside of your kitchen cabinet (along with the list of herbs you are growing) for easy reference.

Herbal vinegar

tarragon is often used in herb vinegars

Wash one cup of herbs, allow to air dry. Pack leaves (can use stems too) in quart glass jar with wooden spoon. Fill with 3 to 3 ½ cups vinegar to one inch from top. The vinegar should be 5% acidity and best types of vinegar are white or red wine vinegar, rice wine vinegar, or apple cider vinegar. Push down with spoon and bruise leaves. If a metal lid, first cover with plastic wrap, if plastic lid, just close. Store in dark place for 4 to 6 week, shaking every few days. Taste to see if too strong, add more vinegar, or too weak, add more herb. When done, strain leaves out and pour liquid into clean bottles and add a sprig of fresh herb for decoration. Label.

Butter

Wash herbs, let dry. Take a stick of unsalted butter out of the fridge, put in bowl, and let come to room temperature so is soft. Add 2 to 3 tablespoons of the chopped herb, do this to taste. Depending on the leaf, may have to cut into small pieces. Can put in a container to keep in fridge for 2 weeks or roll into saran wrap like a log and freeze for up to 6 months.

Syrup

Put one cup of water and one cup of sugar in a small saucepan. Bring to a simmer. When sugar dissolves, turn off heat, add large handful of herb leaves. Bruise with wooden spoon by smashing against side of pot. Cover and let sit for 30 minutes. When cool, strain leaves out and pour syrup in glass jar and store in fridge for up to 2 weeks.

mint has a variety of uses in the kitchen including sweet syrups

Pesto

Pulverize in the blender 2 cups washed fresh basil, 4 cloves of garlic, (chopped), and ½ cup olive oil until pasty. Add 3/4 cup grated Parmesan cheese, blend again. Can freeze in plastic ice cube trays or flat in plastic bags.

Marinade for meat

rosemary is great for marinades

Depending on the amount of meat can change the quantities but the ratio is 1/4 cup of olive oil, 1 tablespoon of vinegar like a wine vinegar, ¼ cup water, a dash of salt (like soy sauce), a dash of sugar (honey or brown sugar) and about a cup of fresh herb leaves (tear leaves apart if large). Have meat sit in this mixture for at least 30 minutes. Drain and cook meat.

Herb paste

If don’t need pesto, make basil paste to preserve

Can use this as a frozen base for pesto and then add the fresh garlic and Parmesan cheese to the thawed paste or a frozen base for stew or soup. Clean herbs but make sure are completely dry as water and oil do not mix. Blend in the food processor 4 cups of herb leaves to ¼ to 1/3 cup extra virgin olive oil to make a paste. Freeze in bags or plastic ice cube trays. There should be some texture to herb so is a paste and not pureed like liquid. Good with savory herbs such as basil, parsley, and cilantro. If using a “sweet” herb like mints, may want to try sunflower seed oil instead.

Book Review: The Chinese Kitchen Garden by Wendy Kiang-Spray

februarygardenkids2017-042The day that Wendy launched her new book at Politics and Prose in DC, I was at home reading about her life. Normally I skip the preface of any book but this time I enjoyed reading Wendy’s journey into gardening, which began when she became a mother, and her parents’ journey from China to Maryland, resulting in a successful business and a large vegetable garden. The Chinese Kitchen Garden is Wendy’s first book, a sublime integration of gardening and Chinese cooking. Divided into the four seasons, her book melds her own gardening advice on growing Asian vegetables with her parent’s ability to incorporate such vegetables into classic Chinese cuisine.

Wendy features 38 vegetables that are either native to China, commonly thought of as Chinese, or play a role in China’s culinary world. Each plant is labeled with its common and botanical names, Chinese transliterations, and pronunciations in Cantonese and Mandarin. Wendy describes the plant’s general use in the kitchen such as side dishes, entrees, soups, and salads and gardening methods for this area. Throughout the book are 20 family recipes incorporating the vegetables grown in her and her parent’s garden. Published by Timber Press, this book has excellent graphic elements such as Chinese characters, plenty of colored photographs, and easy-to-read sidebars plus resources for recommended reading, websites for more information, and companies that sell plants and seeds.

The first chapter, Spring, provides instruction on improving the soil, Chinese intensive beds, raised garden beds, container gardening, composting, and seed sowing. Wendy provides information on growing and cooking bamboo shoots, garland chrysanthemum, garlic chives, a variety of peas, and watercress. Recipes include “Bamboo Shoots and Pork Belly Braised in Sweet Soy Sauce” and “Stir-fried Flowering Chive with Roasted Duck.”

Summer addresses the typical problems of pests, diseases, weeds, and the need to water.  Wendy covers a variety of beans and greens, amaranth, bitter melon, bottle gourd, bunching onions, Chinese cucumbers, Chinese eggplants, Chinese peppers, daylily buds, fuzzy melon, and luffa gourd.  Recipes include “Bottle Gourd and Chicken Stir-fry” and “Long Beans with Garlic and Preserved Olives.”

Fall involves succession planting, seed saving, food preservation, and cleanup chores.  This chapter describes how to grow and cook with a choy, bok choy, choy sum, cilantro, gailan, ginger, kabocha, mustard greens, napa cabbage, radishes, stem lettuce, taro root, tatsoi, water chestnut, and winter melon. Recipes include “Kabocha with Ground Pork in Black Bean Sauce” and “Steamed Sea Bass with Cilantro, Ginger, and Scallions.” Several pages are devoted to her father’s signature dumplings with a recipe for “Crab, Pork and Napa Cabbage Dumplings.”

The story ends with Winter: techniques to extend the season, including cold frames, row covers, hoop houses, and cloches; growing cold-hardy vegetables; planning for the next year; and growing sprouts and microgreens indoors.

Throughout The Chinese Kitchen Garden, Wendy tells stories about her family: her husband and daughters, her father and mother, and her sister and her family. She has a very relaxed, easy-to-read style, as if she were chatting at the kitchen table, surrounded by her family. Those who are new to gardening will find this book to be a great introduction to growing Chinese vegetables in the Washington DC metropolitan area while those who are interested in cooking will be inspired to try the delicious recipes. Wendy provides more information on her website, wendykiangspray.com, her blog, greenishthumb.net, and on her Facebook page, The Chinese Kitchen Garden. This coming Saturday, February 18, Wendy will speak about her book at Rooting DC, an annual event in Washington DC.

Cookbooks That Focus on the Harvest Are More Useful to Gardeners: The Renee’s Garden Cookbook

The Renee's Garden CookbookThe more I garden, the more I want to increase my repertoire of vegetable and herb-based recipes. I have plenty of cookbooks that were given to me years ago, but they are of little use to me now. With them, I have to wade through dozens of recipes to find one that highlights fresh chard, kale, or spinach, much less mention rosemary, thyme, or basil, all of which I have in abundance in my Northern Virginia garden. For me, cookbooks that focus on the harvest are more useful to gardeners than ones that focus on the type of course. Because many of my vegetable seeds come from Renee’s Garden, an online seed company in California, recently I learned that owner Renee Shepherd published The Renee’s Garden Cookbook with co-author Fran Raboff, cookbook author and cooking teacher. The Renee’s Garden Cookbook is the third in their collaborative effort; Renee and Fran already published Recipes from a Kitchen Garden and More Recipes from a Kitchen Garden a few years ago. The recipes for these cookbooks come out of a gardener/cook partnership; Renee brings the harvest from her company’s trial gardens to Fran’s kitchen and together they cook and test recipes to make easy dishes for families to enjoy. The recipes are by no means vegetarian dishes but vegetables and herbs are prominent.

I have the most recent cookbook, The Renee’s Garden Cookbook, and I suspect from the sample recipes on the Renee’s Garden web site that the other two books are similar. Unlike traditional cookbooks, Renee and Fran divided the recipes in The Renee’s Garden Cookbook by the main vegetable, salads, and herbs. In the first section, 29 vegetables are highlighted in alphabetical order, each with several recipes and sidebars on growing the plant. The section on salads and salad dressings has both leaf as well as fruit salad recipes with instructions on growing lettuce and Asian greens. The third section covers savory and sweet herbs. Savory herb recipes include herb encrusted lamb chops; Whitney’s tender chicken with pasta, mushrooms, and fresh herb sauce; apple chutney with wine and sweet basil; Thai shrimp soup with lemon grass; and spiced mint vinegar. Sweet herbs are used for desserts such as upper crust pear pie with lemon basil or lemon thyme; yogurt cheese pie scented with lemon geranium; caramel custard cups scented with rose geranium; and lavender jelly to name a few. Your mouth waters and you instinctively add the plants you don’t have to your “garden wish list” (got to get those scented geraniums!). Illustrated by Mimi Osborne who designs the watercolor images on the Renee’s Garden seed packets, the 158-page book has over 300 recipes.  Each copy is $17.95 or $19.05 for a gift box (great holiday present). To order and to view sample recipes and the other cookbooks, visit http://www.reneesgarden.com.