It’s time for the Weekend Herb Blogging recap! Started by Kalyn, of Kalyn’s Kitchen almost 2 1/2 years ago it has been a continuous success.
This is the 125th week of wonderful herb, fruit a vegetable recipes from around the world.
I can tell spring is coming to those of us in the Northern Hemisphere…. and warm weather is leaving you in the Southern…
Or, at least, that’s how it’s supposed to work.
On to the Food:
Anna is exploring the cooking of East Africa this year, and is even making her own spice blends.
I would have to be careful of the peppers (wimp that I am); but the limes, now THAT is something I will happily indulge in….
Rita, of Mochachocolata-Rita, Hong Kong is telling us the steamy tale of the romance of a Ms Daikon and a beefy guy named Brisket.
Her Mr. & Mrs. Brisket Daikon is a true love match…
I would not have thought of using daikon this way – it look delicious!
Or should I say: yumilicious (Mochachocolata-Ritaland has it’s own rules)
She is also happy to explain the incorrect way.
As she has tried both, she says she prefers the correct way, and even tells why.
I can relate to the whole story – only too well!
Nope, me neither!
Nor of many of the ingredients that went into this Vegetable Tinola.
But Gay, of A scientist in the kitchen, assures us it’s delicious.
It does look good, doesn’t it?
Divya Vikram, of Dil Se, Glendale, CA, is much more creative and ambitious for lunch than I am.
She made this lovely Gobi Manchurian, a dish she says she always orders in restaurants.
It looks worthy of any chef…
Lightly fried cauliflower and the lovely sauce? I’m hooked!
From Alexandria, Virginia (lovely area), Ramona, of The Houndstooth Gourmet, gives us a gorgeous Gnocchi with Dill and Pecorino.
I love dill, and I try to expand my use beyond fish and pickles, but I don’t often think of it with pasta/potatoes/gnocchi.
Stupid woman! This sounds fantastic! (Note to self: Must use more dill!)
Rice and potatoes in the same dish, you say?
She explains why it works.
Georgette, of Weak Weary Mom, in the Southwestern US, has an herb garden that is just coming back to life (like mine).
She was able to pick enough for this lovely Avocado Bean Salad with Herbs.
The avocado makes it all creamy and comforting; the herbs make it all spring like.
I love transition foods.
From India, Srivalli, of Cooking 4 all Seasons, is talking about curry leaves (as well as some lovely memories).
They are incredibly important to Indian cooking and are showcased in this lovely Spiced Curry Leaf Rice.
You can also get this leaf in powder but she tells how to toast them to make your own.
And says it’s very good when one is having a bad day….hmmmm Need that!
I learned about Tree Tomatoes from Gretchen, of Canela & Comina, in Lima Peru.
No, that is not a typo: tomatoes from trees.
Native to the Andes region, it is now cultivated in Portugal, New Zealand and other South American countries.
She used it to make this gorgeous Aji de Tomate de Arbol, Tree Tomato Hot Sauce.
(She also tackled the crocodile)
My friend, Ulrike, of Kuchenlatein, got some good, old Minnesota Wild Rice at Christmas.
She made the classic Chicken Wild Rice Soup.
By all appearances she did a perfect job!
I couldn’t begin to count how many bowls I’ve eaten of this wonderful soup…. And this looks like the best yet!
We learn that it is closer to a stew than the more familiar Indian and Thai curries.
The emphasis is on the flavored broth rather than an abundance of other ingredients.
Plus I learned a great trick with potatoes…
From Utah, our beloved founder, Kalyn, of Kalyn’s Kitchen is sharing one of her personal classics: Black Bean and Lentil Salad with Red Bell Pepper, Cumin and Cilantro.
Wouldn’t you have loved to be on a dinner cruise catered by Kalyn?
Just to have this salad?
BTW: for those of you (us) who have the anti-cilantro gene, she has a great suggestion for a substitution….
The Tilapia looks lovely…but it’s the Spinach and White Beans in Tomato-Rosemary Broth that speaks to MY heart…
Three of my favorite vegetables plus one of my favorite herbs….
It’s healthy, hearty and comforting. What’s not to love?
Note: After reading all of these wonderful recipes, it has become apparent that I need to find an Indian grocer… Or find the plant and grow it myself, much easier.
According to Elizabeth, this herb has over 100 different names… And makes an excellent omelet!
Thickened with potato and flavored with dill: this is just screaming SPRING!
The garnish makes it a perfect Easter first course!
She has captured the south of France with this lovely Lavender Tea Cake.
I’ve used lavender flowers, and have lavender in my herb garden, but I have never used the leaves! I will in this cake, though… Yum!
Coming to us for the very first time: Neen and Do, of Post-Collegiate Cooking à Deux!
Neen has made Ashkanaz Stuffed Cabbage – Indian Style.
Not only do we get a dish filled with incredible flavors (and interesting combinations) but a brief primer on the (very) different Jewish cooking styles.
No Matzo soup for the Mediterranean Jews!
But I’ll take these wonderful Cabbage Rolls any day!
Again, I am out of my element here, with this beautiful Caribbean – Indonesian food.
For this recipe, I think I can (and will) be able to find all of the ingredients.
It all sounds so simple to make – and simply delicious to eat.
And the photos….sigh….
Now I have to try Kevin’s Moroccan Lamb Tagine.
I don’t have the tagine, but, then, neither does Kevin.
He made this gorgeous stew in a regular Dutch oven. Just reading the list of wonderful herbs and spices makes me drool.
It can be flavored with laurel, citrus or vanilla.
Or all three….
A dash of plum brandy for a nice finish.
I can imagine eating it just as it is…
I keep seeing wonderful recipes, like this one from Rinku, of Cooking in Westchester.
It’s simple, full of aromatic goodness, colorful, healthy…
And I’m going to make it…as soon as my chard grows up!
You can have your Mac & Cheese, or Beans on Toast.
When I want comfort food I’ll eat with Haalo, of Cook (almost) Anything at least once.
Her Smoked Trout and Kipfler Potato Salad, flavored with dill and garnished with a perfect soft boiled egg ….
That can comfort me any day…
Can’t get any better than that!
Arugula has been know since Roman times, and it’s peppery flavor, along with the earthy beets, and a bit of blue, is not only pretty but perfect for early spring.
Apparently Jerry’s household approves – as they’ve eaten it 3 times this week.. Hmmm, I have some red beets…dandelions…
And, finally, and most humbly, I’ll tack on my little dish to this incredible recap: Creamy Herbed Polenta.
I have herbs again.
And that’s it for the Easter Weekend Herb Blogging.
If I missed your entry please let me know and I will include it immediately. But please make certain that you include a reference to Weekend Herb Blogging and to my site (with a link).
Happy Spring, Everyone!