HERBAL ACRES' LEMON-BALMED FISH BROIL

Posted on by October 5, 2016

4 c. fresh lemon balm leaves, washed & drained
2 lb. fresh or thawed flounder
4 Tbs. melted butter
1 c. chopped fresh parsley
1 Tbs. fresh dill, snipped
paprika
salt & pepper (optional)

Place fresh lemon balm in a buttered 8×12″ baking dish. Spread fish on top of the bed of balm. Mix melted butter, parsley, and dill. Brush this herbed butter over the fish. Sprinkle with paprika and a dash of salt and pepper, if desired. Broil 10 minutes, then turn the oven off. Cover and leave in closed oven for 15 minutes. Serve on a platter with fresh lemon balm garnish. Serves 4-6.

(The Pleasure of Herbs by Phyllis Shaudys)

YOGURT SAUCE WITH CAYENNE AND DILL

Posted on by October 5, 2016

1 c. yogurt
1/2 c. sour cream
1 large garlic clove
1/2 tsp. salt
2 tsp. chopped dill
3/4 tsp. cayenne or hot paprika

Whisk the yogurt and sour cream together. In a mortar, mash the garlic to a paste with 1/2 teaspoon salt; measure 1 teaspoon, then add it to the yogurt with the dill and cayenne. If you have time, refrigerate for 1 hour before serving. Makes 1-1/2 cups.

(Vegetarian Cooking for Everyone by Deborah Madison)

ROAST BEEF SEASONING

Posted on by October 5, 2016

3 Tbs. parsley
2 Tbs. rosemary & chives
1 Tbs. EACH thyme, summer savory, & minced garlic

Mix well and store in covered jar. Use 2 tablespoons per roast, and spread on the roast the last hour or so of cooking.

(The Pleasure of Herbs by Phyllis Shaudys)

HONEYDEW MINT COOLER

Posted on by October 5, 2016

3 lb. honeydew (or muskmelon) melon
1 ½ cup granulated sugar
1 ¾ cup fresh lime juice (or mixture of lime and lemon)
3 Tbs. chopped fresh mint leaves
3 cups cold water
1 cup cold ice cubes

Remove rind from melon, discarding it, and cut enough fruit into 1-inch chunks to measure 6 cups. In a blender puree melon in batches with sugar, lime juice, and mint until completely smooth. Pour into a pitcher with the water and ice. Add the lime juice just before serving and garnish with fresh mint leaves. Makes about 9 cups.

LEMON-DILL MAYONNAISE

Posted on by October 5, 2016

1 cup good-quality prepared mayonnaise
¼ cup lemon juice
1 tsp. grated lemon rind
1 tsp. capers
2 Tbsp. chopped fresh dill, plus a little more for garnish

Whisk all ingredients. Serve garnished with fresh dill.

(from Savoring the Seasons from the Heartland by Beth Dooley and Lucia Watson)

GREEN HERB SOUP WITH SORREL AND LOVAGE

Posted on by October 5, 2016

1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream

Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.

(from Local Flavors by Deborah Madison)

SORREL POTATO BAKE

Posted on by October 13, 2017

1 bunch sorrel
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

(from What Do You Do With This Stuff?)

SORREL SOUP

Posted on by October 13, 2017

1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs

Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm–just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.

(Cuisine Minceur by Michel Guerard)

SPINACH SQUARES/BAKE

Posted on by October 13, 2017

3 eggs
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp. baking powder
2-2 ½ cups shredded cheese
1/2 lb. fresh spinach or sorrel (chopped)

Mix together eggs, milk, flour, baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.

(from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)

SALSIFY SOUP

Posted on by October 13, 2017

1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour

Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.

(What Do You Do With This Stuff?)