Fresh Herbs

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              FOOD FUNNY
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Thanks to Linda Hadley for this one:

A young man entered the Ice Cream Palace and asked, "What kinds of ice
cream do you have?"

"Vanilla, chocolate, strawberry," the girl wheezed as she spoke,
patted her chest and seemed unable to continue.

"Do you have laryngitis?" the man asked sympathetically.

"Nope," she whispered, "just vanilla, chocolate and strawberry."

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              TODAY'S RECIPES
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Thanks to chef Ron at CulinaryCultures.com for the following recipes:

Herb Vinegars

Many herbs and their flowers make delicious vinegars as their flavors
are very readily absorbed. Basil, rosemary, thyme, bay, tarragon,
dill, mint,and even rose petals give good results. Red or white
vinegar, sherry or cider vinegars all work equally well, although a
richly colored, red wine vinegar might obscure the sprigs of herbs in
the bottles. Do not use untreated aluminum pan for heating the
vinegar as it might impart a metallic taste.

Rosemary-infused Vinegar

Heating the vinegar for the infusing, (steeping), the herbs makes a
strong-flavored herb vinegar that is ready for almost immediate use.
Makes 2 1/2 cups.

2 1/2 cups white or cider vinegar
6 Tbs chopped fresh rosemary plus several whole sprigs

Bring the vinegar just to the boiling point in a large pan. Pour over
the chopped rosemary in a bowl. Cover and leave to infuse (steep),
for 3 days. Strain the vinegar through a muslin-lined sieve into a
large jug or pitcher. Pour into 2 1/2 cup clean, dry bottle or 2
smaller bottles. Push several sprigs of rosemary, tips facing
uppermost into the bottle for decoration. Fit with a stopper or cork.
Use immediately if you keep the herbs in the vinegar, or store up to 6
months without the herbs.

*Preparing herb infused vinegars can provide you with an arsenal of
flavorful combinations for marinating, cooking and salads plus they
are a wonderful gift item!

Herb Oils

Strongly flavored herbs such as thyme, bay, basil, rosemary, marjoram,
oregano, sage and tarragon are particularly suited to flavoring oils,
and in some cases the flowers work well too. Use a single herb or a
mixture of two or more and add additional ingredients like garlic and
chilli for a more robust flavor. Choose oils, like light olive oils,
sunflower oil and grapeseed oil, that will not overpower the herbs.
The paler the color of the oil, the more the herbs will show through -
worth bearing in mind if giving as presents. Once made for a couple
weeks, check the intensity of the flavor. If too indistinct,
(remember it will be further diluted once used in cooking), remove the
sprigs and add fresh ones to the jar.

Basil Oil

When making basil oil the leaves can be lightly bruised to bring out
the flavor. If you like, use garlic-infused oil instead of natural
olive oil for a delicious Mediterranean flavor.

1/2 cup basil leaves
2 cups olive oil

Bruise the basil leaves lightly using a mortar and pestle, then stir
in a little of the oil. Transfer the mixture to a clean, dry bottle
and pour over the remaining oil. Cover with lid or cork and store in
a cool place for 2-3 weeks. To remove basil leaves and replace with
fresh sprigs for decoration, line a sieve with muslin and drain the
oil into a jug or pitcher. Allow all the oil to soak through before
removing the leaves from the sieve. Discard and pour the oil back
into the jar. Add fresh leaves. Cover with a lid or cork and store
in a cool place.

Fresh Mayonnaise

Mayonnaise is definitely worth making, provided you have a little time
and patience. Store in refrigerator, covered tightly for up to 1
week. Use the freshest possible eggs. Infants, the elderly, and
those with compromised immune systems should avoid eating foods
containing uncooked eggs.

2 egg yolks
1 1/2 cups olive oil
1-2 TBS fresh lemon juice or white wine vinegar
1-2 TBS Dijon mustard
salt and ground black pepper

Put egg yolks in a bowl with a pinch of salt, and beat well. Add the
oil, a little at a time, beating constantly with an electric mixer or
balloon whisk. When a quarter of the oil has been added, beat in 1-2
tsp. of the lemon juice or vinegar. Continue beating in the oil in a
thin steady stream. As the mayonnaise thickens, add a little more
lemon juice or vinegar. When all the oil has been added, stir in the
mustard, seasoning and a little more lemon juice or vinegar if
necessary. (If the mayonnaise is too thick, stir in a spoonful of
water.) Store covered with plastic film or in an airtight container in
the refrigerator.

Variations - Mayonnaise is a wonderful base for the addition of many
types of fresh and dried herbs and spices. You can also experiment
with using your infused herb oils and vinegar's in the production of
this wonderful accompaniment.

The following recipes of mine are included in issue #28 of World Wide
Recipes EXTRA! (along with the complete "All About... Herbs" essay,
the Dictionary of Herbs, and a whole bunch more recipes) available at
http://www.worldwiderecipes.com/extra.htm

Even though I am calling this preparation a dip, you may also spread
it on toast or crackers, or add a dollop to hot or cold soup.

Basil and Walnut Dip

8 oz (225 g) low-fat or fat-free cream cheese
1/2 cup (125 ml) chopped fresh basil leaves
1 shallot, finely chopped
2 Tbs (30 ml) grated Parmesan cheese
1 Tbs (15 ml) red wine or balsamic vinegar
1 tsp (5 ml) prepared horseradish
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped walnuts

Combine all ingredients except the walnuts in a food processor and
process until smooth. Stir in the walnuts. Serve with raw vegetables
for dipping. Makes about 1 cup.

Here is a cold version of the classic split pea soup. The addition of
fresh mint and spices make it a refreshing summer cooler. Use
vegetable stock or water to make it vegetarian, and omit the heavy
cream if fat content is a concern.

Cold Split Pea Soup with Mint

2 cups (500 ml) dry green split peas
2 qt (2 L) chicken or vegetable stock, fresh or canned
1 cup (250 ml) coarsely chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 tsp (2.5 ml) cumin seed
1/8 tsp (1/2 ml) ground cloves
1 bay leaf
1 cup (250 ml) coarsely chopped fresh mint
Salt and white pepper to taste
1 cup (250 ml) heavy cream (optional)
Fresh mint for garnish

Wash and pick over the peas. Bring the stock to a boil in a large
heavy saucepan or soup kettle. Add the peas, onion, celery, garlic,
cumin seed, cloves, bay leaf, and mint. Reduce the heat and simmer
partially covered, stirring occasionally, for 1 to 2 hours, until the
peas are soft and easily mashed. Remove the bay leaf. Pass the soup
through a fine sieve or food mill, mashing the peas and onion through
the strainer and leaving the bulk of the mint and celery behind.
Chill the soup in the refrigerator for at least 2 hours. Add the
heavy cream and salt and pepper to taste. Note: if you adjusted the
seasoning prior to refrigerating the soup, you will probably have to
add more salt and pepper after it has chilled. Garnish with sprigs of
fresh mint. Serves 6 to 8.

This recipe is simplicity itself, and you can make it ahead and have
the potatoes ready to go under the broiler just before serving.

Rosemary Potatoes

4 - 6 large russet potatoes, cut into 1/2-inch (1 cm) slices
2 - 3 Tbs (30 - 45 ml) olive oil
4 Tbs (60 ml) chopped fresh rosemary
Salt and freshly ground pepper to taste

Place the sliced potatoes in a saucepan and cover with water. Bring
to a boil over high heat and cook just until the potatoes are tender
when pierced with the tip of a sharp knife, 5 to 10 minutes. Drain
the potatoes and allow to cool enough to handle. Spread the potatoes
on a baking sheet and brush both sides with olive oil. Sprinkle both
sides with rosemary, salt, and pepper. Broil under a preheated
broiler until light golden brown, about 4 minutes per side. Serves 4
to 6.

Boneless, skinless chicken breasts are the ideal meat for a quick and
easy main dish because they will cook in under 10 minutes using the
following method.

Chicken with Prosciutto and Sage

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm
of your hand. Using a sharp knife, carefully cut the chicken breasts
in half lengthwise, sliding the knife blade between your hand and the
cutting board. Place a sage leaf on each piece of chicken, and wrap
with a slice of prosciutto, securing with a toothpick if necessary.
Heat the oil in a skillet over moderate heat and saute each piece of
chicken for 2 to 3 minutes on each side. Add the vermouth and cook
covered for 3 minutes. Remove the chicken from the skillet and add
the cream, salt, and pepper. Bring the sauce to a boil and pour over
the chicken. Serves 4.

Fresh figs are one of nature's miracles; they're like candy that grows
on trees. I love them as a dessert with a little Gorgonzola or goat
cheese, and you can certainly serve these figs with your favorite
cheese. Or you can use them to top ice cream.

Roasted Figs with Thyme and Honey

1 tsp (5 ml) butter, margarine, or vegetable oil
8 large fresh figs, cut in half
3 Tbs (45 ml) honey
1/4 cup (60 ml) dry red wine (or orange juice for a
non-alcoholic version)
1/4 tsp (1 ml) dried thyme, or 4 sprigs fresh thyme

Grease the bottom of a baking dish with the butter. Place the figs,
cut side down, in the bottom. Cover the figs with the honey and wine,
and add the thyme on top. Cover with aluminum foil and bake at 375F
(190C) for 15 minutes. Serve hot, cold, or at room temperature.
Serves 4.

This rustic Italian bread began appearing on the menus of trendy
restaurants years ago, and the trend doesn't seem to be slowing down.
Try topping it with tomatoes or roasted peppers, or use it for
open-faced sandwiches. My favorite way to eat it is to simply dip the
warm bread in extra virgin olive oil.

Herbed Focaccia

1 package (1 Tbs, 15 ml) active dry yeast
1 1/2 cups (375 ml) warm water
3 1/2 cups (875 ml) all-purpose flour
2 Tbs (30 ml) olive oil, plus additional for the loaves
2 tsp (10 ml) salt
1 Tbs (15 ml) chopped fresh rosemary leaves
1 Tbs (15 ml) chopped fresh thyme leaves
1 Tbs (15 ml) chopped fresh sage leaves
1 Tbs (15 ml) chopped fresh chives
Cornmeal

In a large mixing bowl, stir together the yeast, 1/2 cup (125 ml) of
the warm water, and 1 cup (250 ml) of the flour. Sprinkle the
remaining flour on top of the mixture and do not stir. Allow the
yeast mixture to rise until it rises up through the flour, 30 to 60
minutes. Add the remaining warm water, olive oil, salt, and the
herbs, stirring to combine. Turn out onto a floured work surface and
knead 5 minutes, until smooth and elastic. It should be very soft and
a little bit sticky. Shape into a ball and place in an oiled bowl,
coating the dough well with additional olive oil. Allow to rise until
double in volume. Punch the dough down and divide into two equal
pieces. Shape into balls and place on heavily floured surface at
least 6 inches (15 cm) apart. Brush the tops with olive oil and allow
to rise until doubled in volume. Stretch and shape each ball into a
10-inch (25 cm) disk and place on a heavy baking sheet that has been
dusted with cornmeal. Prick the dough all over with a fork. Bake in
a preheated 450F (230C) oven for about 20 minutes, until golden brown.
Cool on a wire rack. Makes two 10-inch (25 cm) loaves, to serve 6 to 8.
Received on Sat Feb 21 08:14:41 2004