Private Bridal Shower Herbs Class for Katie Clay

Katie’s Bridal Shower

Cooking with Herbs and Flowers Recipes

 July 11, 2013

 Susan Vrabec

COMPLIMENTARY HERBS FOR COMMON FOODS

  • Asparagus: basil, chives, dill, tarragon
  • Beans, dried: coriander, cumin, garlic, marjoram, oregano, rosemary, sage, savory,           tarragon, thyme
  • Beans,: basil, bay leaf, dill, garlic, marjoram, rosemary, savory, tarragon,   thyme
  •  Beef: basil, bay leaf, garlic, ginger, marjoram, oregano, thyme
  •  Cabbage family (broccoli, cauliflower, cabbage, Brussels sprouts: basil, caraway seeds, garlic, ginger, marjoram, tarragon
  •  Carrots: caraway seeds, chives, ginger, marjoram, tarragon
  •  Chicken/turkey: basil, bay leaf, chives, coriander, garlic, ginger, marjoram, oregano, rosemary, savory, tarragon, thyme
  •  Corn: chives, coriander, rosemary, sage, savory, thyme
  •  Eggs: chives, savory, tarragon
  •  Eggplant:    basil, garlic, marjoram, oregano, sage, thyme
  •  Fish: basil, bay leaf, chives, coriander, dill, nutmeg, sage, tarragon, thyme
  •  Lamb: dill, garlic, mint, oregano, rosemary, thyme
  • Mushrooms: basil, chives, dill, garlic, marjoram, rosemary, tarragon
  •  Peas: basil, chives, dill, marjoram, mint, oregano, savory, tarragon
  •  Pork: caraway seeds, coriander, dill, garlic, ginger, rosemary, sage, thyme
  •  Potatoes: caraway seeds, bay leaf, chives, garlic, rosemary, tarragon, thyme
  •  Summer Squash (yellow and zucchini): basil, chives, dill, garlic, ginger, marjoram, oregano, rosemary, savory, tarragon
  •  Tomatoes: basil, chives, coriander, dill, garlic, marjoram, oregano, rosemary, sage, savory, tarragon, thyme
  •  Winter Squash: nutmeg, sage, garlic

 TIPS ON DRYING HERBS

  •  Herbs can be dried in any number of ways: by tying the stalks into bundles and hanging them in a dry, well ventilated place; laying them out on screens to air-dry or using a dehydrator.  Good air circulation is important to prevent the growth of mold. 
  •  For best flavor retention, do not dry herbs in a conventional or microwave oven as essential oils volatilize at 85 to 110 degrees. Using a convection oven fan with no heat is fine.
  • Dry small leaved herbs such as rosemary, thyme, oregano, and marjoram on their stems. Strip the large leaves of basil, mint, sage and lemon balm from their stems to speed drying.
  •  To help herbs such as basil retain their bright green color, lay them out in a thin layer between paper towels and stir once a day to aerate them.
  • As soon as small-leaved herbs are crispy-dry, gently rub the leaves off of the stems. Store all dried herbs in whole-leaf form; don’t crumble, grind or powder them until you are ready to use them. 
  • Store whole leaves in tightly sealed jars in a dark, cool spot or in the refrigerator.
  • To use dried herbs in recipes that call for fresh, substitute one-third to one-half as much dried herbs as fresh.  

 

THE TEN RULES OF EDIBLE FLOWERS

 

From Edible Flowers from Garden to Palate

By Cathy Wilkinson Barash

 

1. Eat flowers only when you are positive they are edible (organic.)

 2. Just because a flower is served with food does not mean it is edible. (see Rule 1)

 3. Eat only flowers that have been grown organically.

 4. Do not eat flowers from florists, nurseries, or garden centers (see Rule 1)

 5. If you have hay fever, asthma, or allergies do not eat flowers.

 6. Do not eat flowers picked from the side of the road. They are contaminated with car emissions (see Rule 3).

 7. Remove pistols and stamens from flowers before eating. Eat only the petals.

 8. Not all flowers are edible. Some are poisonous.

 9. There are many varieties of any one flower. Flowers taste different when grown in different locations.

 10. Introduce flowers into your diet the way you would new foods to a baby – one at a time in small quantities.

 

SUMMER FRUIT TEA                                                           Serves 8

 

2 cups tea ( Liptons Cold Brew) brewed with lemon balm sprigs, mint sprigs and organic rose petals

  • One 12 ounce can frozen lemonade
  • 1 & ½ cups mango juice
  • ½ cup strawberries, cut in half
  • ½ cup blueberries
  • ½ cup cubed mango
  • ½ cup cubed papaya
  • ½ cup grapes, halved

Additional mint sprigs, lemon balm sprigs and organic rose petals for garnish

Brew the tea.  Add the lemon balm sprigs, mint sprigs and rose petals. Allow to steep for 1 to 2 hours in the refrigerator.  Strain the herbs and petals from the tea. Combine the tea, lemonade and mango juice. Chill until ready to serve. 

To serve, divide the fruit between 8 tall glasses (large wine glasses are fine). Pour the tea over the fruit, garnish with herb sprigs and rose petals, and serve with a spoon. 

 

CREAM OF ZUCCHINI AND BASIL SOUP                             Serves 4-6

  • 2 Tbs. olive oil
  • ½ c. chopped yellow onion
  • 1 tsp. minced garlic
  • 1 ¼ lbs. small zucchini, trimmed and chopped (if they are large, remove the skin and the seeds)
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 3 c. chicken or vegetable stock
  • 1 sprig thyme
  • ½ c. packed basil leaves, chopped
  • ½ c. packed peppery greens (mustard greens, water cress, nasturtium leaves), chopped
  • 1 Tbs. minced parsley leaves
  • 1 c. heavy cream
  • ¼ c. crème fraiche or sour cream
  • Chopped chives and small basil leaves for garnish

In a saucepan, heat the oil over medium heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook for 15 seconds. Add the zucchini, salt and pepper, and cook until tender. Add the stock and thyme and bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. 

Add the basil and greens and let wilt, about 5 minutes.  Remove from heat and discard thyme sprig.

With a hand-held immersion blender or in batches in a food processor, puree the soup.  Stir in the cream. Let cool and refrigerate until well chilled. Before serving adjust the seasonings to taste.  Garnish servings with crème fraiche, chives and basil leaves.

 

BABY GREENS SALAD WITH HERBS AND FLOWERS

  • 1 bag of Baby Greens Salad Mix (Organic if possible)
  • 1 cup of green leaf herbs, chopped (basil, tarragon, Italian flat leaf parsley, chives, sage, rosemary, etc.)
  • ½ cup edible flower petals

Vinaigrette Dressing

          Use a 6 to 1 ratio of extra virgin olive oil and balsamic vinegar, red wine vinegar, or herb flavored vinegar. Shake or whisk well to mix.

Season to taste with salt and ground pepper. For extra zip add 1 teaspoonful of minced shallots.

HERBED GOAT CHEESE

  • 10 ounces goat cheese, softened
  • 8 ounces cream cheese, room temperature
  • ½ cup finely chopped herbs and edible flowers

          Combine all in a bowl. 

Use to top crostini or crackers or stuff small tomatoesOption 1:  To ½ cup of Herbed Goat Cheese add 3 to 4 finely chopped sun-dried tomatoes (packed in oil). Mix well. Season with freshly ground black pepper.

Option 2: Make small balls of Herbed Goat Cheese and roll in toasted sesame seeds, finely minced herbs or toasted crushed nuts and spear with toothpicks for quick appetizer

 

HERB BUTTER

  • ½ cup room temperature butter
  • ½ Tbs. fresh lemon juice or a few gratings of lemon zest (optional)
  • 3 Tbs. fresh herbs and/or herb flowers or 3 tsp. dried herbs or 3 tsp. herb seeds
  • Salt and white pepper to taste or dry mustard, paprika, cumin (optional)

          Chop the herbs very finely or pulverize the seeds.  Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to six months.

Suggested combinations:

  •  Sage, parsley and chives for chicken, rice, pasta
  • Tarragon or fennel, lemon zest, and parsley for fish, chicken, or eggs
  • Caraway seeds and parsley for cabbage, carrots, potatoes, and bread
  • Rosemary, chives, parsley, and garlic for potatoes, rice, pasta, beef, chicken, sweet corn
  • Calendula petals, chives, and parsley for chicken, rice, or eggs
  • Scented geraniums, rose, or pinks (dianthus) for toast, scones, waffles

BASIL PESTO

 

  • 2 cups fresh basil leaves (may use 1 cup basil leaves and 1 cup fresh spinach leaves)
  • ½ cup Italian parsley (Flat) leaves
  • ½ cup olive oil
  • 3 Tbs. pine nuts
  • 2 garlic gloves, peeled
  • ¾ cup freshly grated parmesan cheese
  • 2 Tbs. butter
  •     Salt and pepper to taste

          Puree the basil, parsley, olive oil, nuts, and garlic in a food processor, blender, or mortar & pestle. Mix the cheese and butter in by hand. Season to taste. 

Note: if you are not going to use the pesto immediately, pour a thin layer of olive oil on top of the pesto and store in the refrigerator. If you prefer to freeze it, add the cheese and butter after thawing.

 

FRESH GREEN BEANS WITH HERB PESTO                                     Serves 4-6

(adapted from Wisconsin Herb Cookbook)

 

PESTO

  •           ¾ c. scallions, including green tops, chopped
  •           3 Tbs. fresh parsley
  •           3-4 Tbs. fresh herbs, chopped (basil, dill, summer savory)
  •           2 Tbs. cider vinegar
  •           1 Tbs. balsamic vinegar
  •           3 oz. walnuts, coarsely chopped
  •           ½ – ¾ c. olive oil
  •           salt & freshly ground pepper
  •  
  •           1 & ½ lb. fresh green beans, trimmed and cleaned
  •           dill sprigs

 

          In a blender or food processor combine scallions, parsley, dill, vinegars, walnuts, and ½ c. oil. Whirl until the mixture is smooth, adding more oil as needed. Season with salt and pepper and set aside.  (Can be frozen at this point)

          Cook green beans in boiling water 3-4 minutes until tender-done. Do not overcook.  Drain thoroughly.  Pour enough pesto on them just to coat them. Toss gently. Chill for several hours or overnight. 

          To serve: Bring to room temperature, taste and adjust seasonings, add more pesto if needed. Garnish with dill sprigs.

RASPBERRIES WITH MASCARPONE CREAM                                  SERVES 4-6

 

  • 1 Quart Raspberries (or mixed berries)
  • 1 bottle of Moscato wine
  • 8 ounces Mascarpone cheese
  • Mint  or Lavender leaves

Divide the berries between small bowls or wine glasses. Mix 2 to 3 tablespoonfuls  of the Moscato with  the Mascarpone cheese until  creamy. Spoon over the berries. Garnish with mint leaves.

 

HERB OILS

Olive oil, peanut oil or canola oil

1 cup herbs, spices or citrus to 1 quart oil

          Combine ingredients in a clean glass jar. Make sure all ingredients are covered with oil or mold will develop. Cover tightly and store in a dark, cool, dry place. Strain out herbs and garlic after 2 weeks. Pour into clean, dry jars.

 

Herb and Flower Reference Books:

  • Edible Flowers from Garden to Palate, Cathy Wilkinson Barash, Fulcrum Publishing   
  • Herbs and Edible Flowers, Lois Hole, Hole’s publishing   
  • Wisconsin Herb Cookbook, Breckenridge & Snyder, Prairie Oak Press       
  • Madison Herb Society Cookbook, Madison Herb Society
  • The Herbal Pantry, Tolley & Mead, Clarkson Potter Publishers      

Thank you for attending my class. I hope you will learn to enjoy cooking with herbs and flowers as much as I do!

 

Susan VrabecImage

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