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Make the most of culinary
herbs and spices.
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Readers of aPinchof.com want to know your secret recipe. The one that makes you beam with pride. Or that one with the seasoning your guests can't quite place. We will continue to add recipes as they are submitted. Hope to hear from you, but first… The Rules Your recipe must be original or full credit should be given to the creator. Please don't just change one ingredient and call it your own. We hope your recipe will highlight herbs and/or spices in an interesting way. Please give a little background about the recipe such as how you like to serve it or when this brilliant concoction came to you. Offer a descriptive name such as "Brazilian Beans" rather than a vague one like "Sally's Special." Please specify if you wish your name to be used with the recipe. You can submit your recipe now or write to apinchofmail@aol.com. Recipes on this page: McCormick's Salad Herbs Spice Blend; Broccoflower Bonanza; Herbed Venison Steak; Roasting Garlic Fast; Creamy Curry; Crockpot Turkey Dill; Turkey Walnut Salad Wraps; Lavender-Rosemary Brownies; Siamali; Pumpkin Butter; Jerusalem Artichoke and Leek Soup; Salmon Crusted with Pistachios; Coconut Cake; Artichoke Soup; Beef and Eggplant Bake; Garlic Mashed Potatoes for Two; Pumpkin Chiffon Pie; Roadkill Chicken; Best Beef Stew Ever; Lavender Jasmine Rice
McCormick's Salad Herbs Spice Blend
A faithful aPinchOf.com visitor writes:
I was looking for the blend and could no longer find it in stores.
Lavender Jasmine Rice
Best Beef Stew Ever You ain't gonna believe this recipe. But try it with NO modifications before you start playing with it. You'll likely find, as I did, that there's no reason to change a thing. My friend, Dennis Schnelzer, in San Diego, who is the best non-professional cook I know, gave me this recipe. I cannot begin to describe how good this is. Broccoflower Bonanza I wanted something light and wanted to use some of my fresh herbs growing on my deck. I also wanted to try something new. So I bought a broccoflower and started grabbing some of my herbs. I serve this at my backyard parties with grilled burgers and chicken. Herbed Venison Steak This recipe has evolved over the years. I find the marjoram lessens the "wild" taste of the venison. This is a favorite of my family. Of course I also use it with Moose and Caribou. 4-6 pieces of venison sirloin steak Roasting Garlic Fast Hello everyone: About
roasting garlic. Your ways sound wonderful albeit a lot of energy used for such a small mass. We also love garlic in nearly everything. Consequently I came up with such a simple method. Try it, bet you'll like it. Just take a full head of garlic, or more, clean the cloves, put them in a micro wave friendly container. I use a Corningware cup or glass custard cup. Cover the garlic with virgin olive oil...cover with something, like waxed paper, parchment, or just plain paper towel, folded as necessary and microwave for one minute, depending on the amount of garlic and the power of your microwave. Let stand a few minutes. This leaves you with soft garlic that can be tossed into sauces, potatoes, vegetables...wherever you
from SJ in Louisiana I brown pork, chicken or beef in a stir fry pan in a little olive oil. I add a couple of tablespoons of curry powder and brown. I add an onion cut in small wedges, and/or a diced tomato, and/or rough chopped cabbage or what have you. Add a little cayenne pepper, or hot sauce for heat and stir fry till tender. Add about a half-cup of half and half cream and simmer. Thin with a little water for a nice curry sauce. Yum!
from SW from GA
This is a wonderful recipe which I converted to a low carb one, but the original recipe was given to me by my sister. I have no idea where she found it. I'm growing dill and am always looking for new ways to use it, so here's one she sent me. I make these low carb by using low carb wraps, carb smart mayo and cutting back a bit on the walnuts. I have found that if you chop the nuts fine,
you can get by with fewer when going low carb.
inspired by AK posted by SKB Here's the recipe developed when someone wrote to the website wondering if I had a recipe for brownies with rosemary and lavender. Frankly, it is the recipe from the back of the Bakers Chocolate box with double vanilla and the chopped herbs added. It has always been my favorite brownie recipe, now made better!
Submitted by SW from GA This is a recipe that I have enjoyed which I found on a computer recipe program, so I can't give credit to the proper owner. I believe it was originally intended for dried dill to be used, although I don't know this for sure as the recipe didn't say. I do know that it doesn't call for enough dill to suit my taste, so I just cut enough of the feathery fronds to coat the meat good, depending on the size. This is absolutely delicious! Another yummy offering from Argyro T. of Cyprus Submitted by Nancy of San Antonio, Texas This is a really simple recipe for pumpkin butter using the same spices for pumpkin pie listed on the label of Libby's Pumpkin.
(A delicous, hearty, nutty flavoured soup to
warm up cool autumn and winter days)
Submitted by Marigold of New Zealand
This recipe has Jerusalem artichokes, those
knobbly brown tubers, relatives of the sunflower, as its main ingredient.
SALMON CRUSTED WITH PISTACHIOS
Submitted by DeDe of Las Vegas, Nevada
Shell salted pistachios and grind/chop them to medium consistency. Once
ground/chopped, lightly season them with seasoned salt, black pepper, and a dash
of cayenne. (Although the nuts are already salted, the addition of seasoned salt
is a definite complement.)
Scale the salmon filets, the skin stays on. Check for any pin bones, wash
and leave the fish damp so the nuts stick better.
Roll the salmon in the chopped nuts, heavily crusting the fillets. Once
thoroughly coated, press the nuts into the fish to make certain they do not
dislodge during frying.
In frying pan, pour olive oil 1" deep. And heat to very hot. Fry fish skin
side first. It will cook very quickly, so stand by. It was a first-time
experiment and I'm sure of the total frying time, but I think it was about 3
minutes on each side, if that long. (It was a large filet, very ample for the
two of us salmon lovers.)
I drained it for only a moment on a thirsty towel. It was amazing that it
really had not absorbed the oil.
Bought more salmon filets today because I am dying to do it again -- It
was just that good.
Halibut is equally tasty prepared this way.
Submitted by Argyro T. of Cyprus
1 1/2 kilo sugar
10 eggs
1 baking powder
3 vanillas
3 glasses flour
3 glasses ground coconut
1/4 butter
Method "butter whitening"
sugar: half for the cake, half for the sirop
oven: 200 degrees
The method starts by beating butter with egg yolk and half the sugar and
continues with other ingredients. Egg whites are beaten separately to form a
marenga which is folded in the dough carefully at the end. Some ground coconut
is left behind to be spread at the top after imbibing the cake with the sirop.
If you imbibe it when the cake is hot, then the sirop should be cold and vice
versa. That is when the cake is cold, it must be imbibed with cold sirop.
His (Mr. Demetri's) measurements are not very consistent, but I hope you
can manage with this.
Note: No instructions were given for making the syrup but you might try
boiling the remaining sugar with half as much water and a bit of lemon juice for
five minutes.
borrowed from Helen G.
1 can artichoke hearts
6 Tablespoons Oleo (or butter)
1/2 cup sliced green onions
1/2 teaspoon cayenne pepper
2 Tablespoons flour
1 can chicken broth
2 teaspoons Tabasco sauce
1 pint half-and-half
Puree artichoke hearts with liquid in blender. Set aside.
Melt Oleo in a saucepan over medium-high heat. Add onions and cayenne pepper;
sauté 3 minutes. Stir in flour; cook for a minute or two. Add chicken broth,
reserved artichoke puree and Tabasco. Cook 5 minutes. Stir in half-and-half and
heat through.
Submitted by Virginia
of Portland, Oregon I have a recipe to pass on to you that you just have to try. It is
something I found years ago and have started it again, although now I am not
using a recipe but only going by taste.
Brown a good pound of stew meat that has been cut up into bite size pieces
(I always do that, I don't know if everyone does). Put in a bunch of cut up
onion while it is browning. Salt and pepper the meat to taste. Add some water, I guess about 2 cups, and season with bay leaves, basil,
thyme, oregano and parsley. Simmer for about an hour. Add a small can of tomato
sauce and simmer another hour, making sure that it ends up kind of saucy. When
the beef is nice and tender, cut up an eggplant into small squares, preferably
peeled but it doesn't have to be. Put it in a 13 x 9 baking dish and put the
beef and sauce over it. Toss in a can of green beans and a small can of sliced
black olives and mix it all up good. Put a whole bunch of mozzarella cheese all
over the top and bake at 350 degrees for about 20 minutes or until the cheese is
melted but not brown.
It's delicious! And a good use for eggplant which Sergei and I love to buy
because they are so pretty. It is also low carb!
Garlic Mashed Potatoes for Two Submitted by
Nancy in San Antonio
My husband and I
went to a restaurant and were served garlic mashed potatoes. They were so good
that I tried to duplicate them at home. This is what I came up with. 2 medium white potatoes
4 cloves garlic
Salt & Pepper to taste
1 Tablespoon butter or margarine
1/4 cup milk
Peel and cube potatoes. Put in pan with enough water in which to cook them
along with 1 teaspoon salt. While potatoes are beginning to cook, peel garlic.
Add whole garlic to potatoes and cook until potatoes are cooked through.
Drain, add salt, pepper and butter. Add milk, a little at a time while
mashing until you reach a consistency you like.
Submitted from Barbara in Boston
Graham cracker pie crust Soften 1 envelope of Knox gelatin in 1/4 cup cold water. 1 1/2 cup pumpkin (Libby's, etc.)
1/2 cup sugar
3/4 teaspoon cinnamon 1/2 teaspoon ginger
2 eggs (separated)
1/2 cup milk
Cook the pumpkin, sugar, cinnamon, ginger, egg yolks and milk over boiling water (double boiler) five minutes stirring
constantly.
Add softened gelatin and chill until slightly thickened.
Gradually beat 1/4 cup sugar into stiffly beaten egg whites.
Fold into thickened pumpkin mixture. Pour into pie crust.
Chill until firm.
Top with whipped cream.
Delicious!
Submitted by Robert from Bush,
Louisiana This recipe, such as it is, is an accommodation to the fact that,
although chickens are more or less round, barbecue grills are more or less flat.
You’ll need one large chicken and one small to medium steam roller. Or
alternatively, you might just cut through the bird’s breast bone (It’s easy:
insert a serrated bread or carving knife completely through the cavity of the
bird and pull it up through the breast bone.) and splay it flat -- whatever,
just so long as it can be got cozily into a more or less single layer in a
skillet. This latter will necessarily be rather large. I use a 12-inch black
iron skillet (If yours isn’t black already, it assuredly will be by the time
we’re done with it.), which accommodates the (spread-eagled?) chicken; and as my
grill is one of thos So, gentlemen (and you, too, gentleladies), start your fires; and soak a
few wood chips. (How nice that, around here at least, hickory chips grow on
trees.) Now run back into the kitchen, put that big skillet on the stove and
sauté some garlic, fresh rosemary and thyme in about a cup of olive oil. Pour
this over the chicken, which you will have already split, skinned, washed, and
dried; and rub it all over that lucky, lubricious bird. After this ritual
ablution and unction, it’s back to the grill, which by now has has settled down
to a fierce but steady heat. Throw the chips on the fire and the chicken on the
grill to be quickly seared on both sides. In this short meantime, run back to
the kitchen, turn up the heat under the skillet and add some more of the fresh
herbs and enough carrot strips, onion eighths, coarsely chopped fennel root and
whole garlic cloves to fill the bottom of the skillet. Saute these for as long
as you dare (And don't get so lathered about this that you forget about the
chicken hissing on the grill!), and then deglaze the pan with a cup or so of
white wine and some chicken stock or gelée. (If at this point you also add a
couple of whole Belgian endives or split leeks, you will be in for a special
treat.) Then take the skillet out to the grill, put the seared chicken on top of
the vegetables, and drape the green fennel tops over the whole assembly. Place
this on the grill, clamp the lid down tight, and take a few deep and
well-deserved breaths. Now you have only to baste the bird from time to time
during the forty minutes or so that it takes to finish cooking, being careful as
always to not let the pan dry out.
Once the bird is done, pluck off the fennel tops (Save them and the other
vegetables for the stock pot!), strain the remaining liquid, separate the fat,
and reduce that in a saucepan with a dollop of butter, some marsala, perhaps,
and some green onion tops. Then slice the bird, sauce it, and serve it forth!
n.b.: This method also works well with pork chops which, felicitously,
need be neither split nor splat. |
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