November 02, 2006

Cooking with herbs...

I recently attended a demo on cooking with herbs at a statewide Texas Garden Clubs meeting. The following are recipes shared by Jane Steele...

Tuscan White Bean Puree with Rosemary & Garlic

1 can Great Northern Beans (drained)
2 sprigs fresh rosemary sauteed
zest of one half lemon
salt and pepper to taste
1/2 cup EVOO
1 head roasted garlic (can roast in tin foil in oven)
juice of 1 lemon

In a bowl of a food processor add all ingredients and blend until smooth. Season to taste with salt and pepper. Serve with fresh bread or crackers. You can also add a drizzle of olive oil on top for presentation and serve in a beautiful bowl.

Fall Chicken with Green Marinade

3 green onions
1 cup flat leaf parsley
1/4 cup tarragon
zest of lemon
salt and pepper to taste
3 Tbsp. fresh rosemary
2 Tbsp. fresh thyme
3 cloves garlic
3/4 cup EVOO
1 Tbsp marjoram (use sparingly)

Put all ingredients except oil in food processor. Process unitl smooth, gradually adding oil last to emulsify. Spread under skin of chicken to roast. You can marinate overnight and then cook in a 415 degree F oven for about an hour.

Homemade Ginger Ale

5 cups water
6 lemons
sparkling water or club soda
2 cups sugar
5 fingers fresh ginger (1 to 1 1/2 inc section is a finger)
1 cup fresh mint

Boil water and sugar to make simple syrup. Peel and smash ginger into rounds. Add to syrup. Bring to boil Reduce heat to simmer and simmer 15 minutes. Turn off heat and allow to cool. Strain into a large pitcher with juice of lemons. Add mint and muddle. Add sparkling water to taste. Pour over ice. Garnish with mint and extra lemon.

El Paso Pesto

1 cup pecans or walnuts
cilantro (stems and all - whole bunch)
lemon zest
juice of 1 lemon
1/4 cup parmegan
1 serrano chile
olive oil until moist
(can use 1/2 olive oil and 1/2 canola if you want)
salt and pepper to taste

Mix it all in a food processor and serve in beautiful bowl.


Enjoy!!!

4 comments:

  1. I know it's fairly obvious it's needed, but you haven't actually mentioned the chicken in the list of ingredients for the fall chicken. Any advice on that? Would you do pieces or a whole chicken..?

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  2. LOL... yes, you would put the mixture under the skin of the whole chicken and just cover and refrigerate. Take it out the next day and just roast it in the oven like you would normally... Sorry about that! :)

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  3. Thought that's what you meant, but just wanted to check! :-)

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  4. These sound good, Leann. :) We will have to try a few. Thanks!

    I hope your weekend has been a good one, hugs, Robin

    http://robinismyname.wordpress.com/

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