 
Sumas
Member
Username: Sumas
Post Number: 847
Registered: 01-2008
| | Posted on Wednesday, March 25, 2009 - 7:26 am: |    |
I sell herbs and some veggies (mostly hot peppers)at a local market in spring. This year as a value added service, I'd like to give out fliers with simple recipes with fresh herbs.
Example: pork loin drizzled with olive oil, salt, pepper, garlic and rosemary.
All ideas welcome. Thanks |
Jams
Member
Username: Jams
Post Number: 7956
Registered: 10-2003
| | Posted on Wednesday, March 25, 2009 - 10:08 am: | |
Sumas, as promised;
This is for tarragon, but works as well with basil, rosemary, thyme, chervil, savory,etc.
About 2 cups dry white wine
2 tbs dried tarragon leaves
3 c. sugar
3 tbs fresh lemon juice
3 ozs (1/2bottle) liquid pectin
4 0r 5 sprigs fresh tarragon (optional)
Bring 1 c. of wine to boil. Remove from heat stir in tarragon and steep about 15 minutes.
Strain, and add enough wine to make 2 cups.
Wine, sugar, and lemon juice into a wide saucepan. Bring to a boil,over medium heat, stirring constantly until sugar is dissolved and mixture reaches full,rolling boil that cannot be stirred down. Boil hard 1 minute, remove from heat in stir in pectin, all at once.
Stir and skim, if necessary, for 5 minutes.
Place a sprig of fresh tarragon into hot, scalded 1/2 pint jars, pour in jelly and seal.
Makes about 5 1/2 cups. Let stand at least a week to let the flavour mellow before use.
Makes a great glaze for turkey. |
Jams
Member
Username: Jams
Post Number: 7958
Registered: 10-2003
| | Posted on Wednesday, March 25, 2009 - 12:09 pm: | |
BTW you can make wine jellies without herbs, I like the cherry and berry wine jellies with ham and roast pork. |
Bigb23
Member
Username: Bigb23
Post Number: 4283
Registered: 11-2007
| | Posted on Wednesday, March 25, 2009 - 5:01 pm: | |
Jams - what kind of cooking do you specialize in at work ?
American, ethnic, comfort, upscale, fast, or some or all of them ? |
Jams
Member
Username: Jams
Post Number: 7966
Registered: 10-2003
| | Posted on Wednesday, March 25, 2009 - 5:19 pm: | |
I just cook for wages, and keep my mouth shut.
We live in a society that only allows you certain skills, it confuses people to enjoy different abilities. |
Kathinozarks
Member
Username: Kathinozarks
Post Number: 1904
Registered: 11-2006
| | Posted on Wednesday, March 25, 2009 - 9:41 pm: | |
Jams, I used the Vernors glaze for the ham at church tonight and everyone loved it. There is only one store here that carries Vernors so lots of people don't know about it. It was fun telling everyone about Boston Coolers, warm Vernors when you're not feeling well and giving everyone tastes of the pop. Thanks for the recipe! |
Bigb23
Member
Username: Bigb23
Post Number: 4286
Registered: 11-2007
| | Posted on Wednesday, March 25, 2009 - 10:19 pm: | |
This is an old Hudson's recipe that my mom used to make.
SPINACH SALAD SUPREME WITH HOT BACON DRESSING (Hudson's)
1 lb. fresh spinach, trimmed and cleaned
1 tomato, cut into wedges
2 diced hard boiled eggs
12 strips bacon, cooked and crumbled
2 c. sliced mushrooms
4 pitted black olives
4 (1/2 inch) cubes Jack cheese
3/4-1 c. hot bacon dressing (see below)
Line a large bowl or 4 salad plates with spinach. Arrange tomato and diced egg in center. Sprinkle bacon over the top and arrange mushrooms around the edge of salad. Garnish with olives and cheese. Serve with hot bacon dressing on the side.
(makes 4 servings)
HOT BACON DRESSING (Hudson's)
5 slices bacon, diced
1/2 c. finely chopped yellow onion
vegetable oil
2 t. corn starch mixed with 2 t. water
1/2 c. white vinegar
1/2 c. water
1/4 c. sugar
salt and pepper to taste
Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 c. Add bacon fat to cornstarch mixture and reserve. Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.
(makes 1 1/2 cups) |
Jcole
Member
Username: Jcole
Post Number: 6173
Registered: 04-2005
| | Posted on Wednesday, March 25, 2009 - 11:03 pm: | |
Big, my mom used to make that, too. It was always sort of special.
I saw a similar recipe yesterday that uses dandelion greens instead of the spinach. Interesting |
Jams
Member
Username: Jams
Post Number: 7969
Registered: 10-2003
| | Posted on Wednesday, March 25, 2009 - 11:15 pm: | |
Sorry Bigb,
I'm just frustrated, I've a headful of knowledge about many things, but in this world, somehow, you must be only a specialist in just a limited set of skills.
Kathinozarks,
Thank you, I love sharing recipes that others enjoy. |
Jams
Member
Username: Jams
Post Number: 7970
Registered: 10-2003
| | Posted on Wednesday, March 25, 2009 - 11:27 pm: | |
Thanks Jcole,
Spring is upon us, I think I'll make a few bottles of dandelion wine.
And, yes, early dandelion greens in a salad are wonderful. |
Sumas
Member
Username: Sumas
Post Number: 850
Registered: 01-2008
| | Posted on Thursday, March 26, 2009 - 6:10 am: | |
Thank you Jams for your wine jelly receipe. Sounds great and I will make it next week and will try it on a turkey I have waiting in the freezer. It definitely will be included in my flyer on ways to use herbs.
Big, I use that hot bacon dressing formula too. I also use that same receipe for my German Potato Salad.
Spring is here, thank God. I am listening to all the birds singing and loving it. This year I plan on trying a few different variations to make May wine from Sweet Woodruff. |
Lnfant
Member
Username: Lnfant
Post Number: 192
Registered: 05-2008
| | Posted on Thursday, March 26, 2009 - 9:43 am: | |
dandelions are one of my favorite greens because they are so healthy and also decent tasting. all of the many dandelion varieties are edible, although some are more bitter than others. you can eat dandelions at any maturity stage. if you choose to try out wild dandelions, make sure to pick ones that are in areas more secluded area (away from car exhaust and doggy doo doo). if you eat a lot of greens like i do, it's important to rotate varieties of various greens into your diet.
and now i will repost a short informative link (3:15 duration) that includes a dandelion pesto recipe at the end, about eating dandelions + dandelion pesto recipe |
Gazhekwe
Member
Username: Gazhekwe
Post Number: 3012
Registered: 08-2007
| | Posted on Thursday, March 26, 2009 - 10:12 am: | |
Pesto is one of those foods that must have been concocted in the Elysian Fields. How wonderful to add dandelion greens to the range of greens that can be used to make this elixir.
Another green that makes excellent pesto is garlic mustard. This is an invasive plant that really takes over. It is about 2 feet tall or so, has broad slightly serrated leaves that are not shiny and have visible veining. There are little clusters of white flowers. The leaves are the good part. All that and you clear your garden of the invader. If you don't pull up the roots and get rid of them, the plant will come back. Even if you do, the plant is biennial, so if you thought you got them, wait til next year.
Garlic Mustard Pesto
1 1/2 cups fresh garlic mustard leaves
1 clove garlic
1/4 cup pine nuts or walnuts
3/4 cup grated Parmesan cheese
3/4 cup olive oil
In a food processor, finely chop the garlic mustard leaves, garlic and nuts.
Slowly mix in the cheese and olive oil and process until the proper consistency is reached (green with some texture).
Pesto may be eaten on bread or crackers, on pasta or frozen in ice cube trays and stored for future use in sauces.
There is a picture of garlic mustard and more recipes here:
http://www.ma-eppc.org/morerec ipes.html |
Bigb23
Member
Username: Bigb23
Post Number: 4330
Registered: 11-2007
| | Posted on Friday, March 27, 2009 - 7:59 pm: | |
I bought the stuff for the Spinach salad, (above). The vinegar I had was 20 years old, and I thought, hey, blow the extra 59 cents on some new stuff !
So, tomorrow, I will wallow in some nostalgia. |
Eriedearie
Member
Username: Eriedearie
Post Number: 3944
Registered: 08-2007
| | Posted on Friday, March 27, 2009 - 8:13 pm: | |
Jams - do you have a tried and true recipe for Hot Pepper Jelly? One of my former co-workers made some and brought it in for us to try with cream cheese on crackers - oh it was so good. I would like to try making it sometime.
Bigb - don't let that 20 year old vinegar go to waste - use it for cleaning your windows!  |
Bigb23
Member
Username: Bigb23
Post Number: 4333
Registered: 11-2007
| | Posted on Friday, March 27, 2009 - 8:47 pm: | |
Erie - are you Scottish ? Even I won't squeeze a nickel that far. But I'll add it to the Windex anyway. |
Jams
Member
Username: Jams
Post Number: 7975
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 8:53 pm: | |
Somewhere in the archives or in one of my old canning and pickling books,I'll look through them.
That reminded me of a sweet pepper relish, I haven't made in 8 years, it was sooo good on cold cuts, hamburgers, omelets etc. I'll look that one up too.
Funny to get requests, my ex resented my interest in cooking, canning, and growing things, She was an engineer, and not as interested in making things to eat as I was. |
Jcole
Member
Username: Jcole
Post Number: 6197
Registered: 04-2005
| | Posted on Friday, March 27, 2009 - 9:21 pm: | |
Hot Pepper Jelly from Kraftfoods.com
Prep Time: 45 min Total Time: 1 hr 5 min Makes: About 6 (1-cup) jars
What You Need
2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeņo peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl
Make It:
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) |
Jams
Member
Username: Jams
Post Number: 7977
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 9:22 pm: | |
Bigb23,
Not in Windex, just lukewarm water and wipe with newspaper
...and I am 1/2 Scots. |
Jams
Member
Username: Jams
Post Number: 7978
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 9:33 pm: | |
Jcole,
That sounds like a winner.
I hesitated on recommending the herb jelly recipe as a basis because of the sugar, but it might be fun to strain the peppers for a clear jelly.
Ohhh, could I send a certain poster a jar of clear Scotch Bonnet jelly for his morning toast? |
Jcole
Member
Username: Jcole
Post Number: 6198
Registered: 04-2005
| | Posted on Friday, March 27, 2009 - 9:36 pm: | |
How about some African Bird Pepper Jelly for his toast? That should quiet him down for a while |
Jams
Member
Username: Jams
Post Number: 7979
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 9:47 pm: | |
|
Eriedearie
Member
Username: Eriedearie
Post Number: 3945
Registered: 08-2007
| | Posted on Friday, March 27, 2009 - 9:51 pm: | |
Yes I am part Scottish! - my great grandma on my mother's side. Now that lady would squeeze a nickle till the buffalo hollered for bloody mercy! - I learned from the best!!!! LOL
And I second Jams' advice - don't add the vinegar to Windex. Just mix 1 cup water, 1 cup vinegar into a spray bottle. Works really well!
Thanks Jcole! One of my daughter-in-laws grows jalapeņo peppers in her garden. I'll save that recipe and try it out.
And Jams...why on earth a woman wouldn't care to have her man handle things in the kitchen is beyond me! Any of the women I know would welcome that from their husband. Oh well, different strokes as they say! |
Jams
Member
Username: Jams
Post Number: 7980
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 10:02 pm: | |
1/2 Scots, 1/2 Hungarian or as a friend of mine once said, "A cheap blood-sucker".
Some may find it as offensive, but it gives me a giggle. |
Eriedearie
Member
Username: Eriedearie
Post Number: 3946
Registered: 08-2007
| | Posted on Friday, March 27, 2009 - 10:07 pm: | |
I'm gigglin' too! |
Jcole
Member
Username: Jcole
Post Number: 6199
Registered: 04-2005
| | Posted on Friday, March 27, 2009 - 10:22 pm: | |
I'm 1/2 Hungarian too, but no Scots. The other half is Polish, Irish, Welsh |
Jams
Member
Username: Jams
Post Number: 7981
Registered: 10-2003
| | Posted on Friday, March 27, 2009 - 10:34 pm: | |
Well, to tell the truth, I recently discovered after 50+ years, that my great-great grandmother was Irish. |
Jcole
Member
Username: Jcole
Post Number: 6223
Registered: 04-2005
| | Posted on Tuesday, March 31, 2009 - 8:55 am: | |
Is this thread going to continue on on the new site? |
Jams
Member
Username: Jams
Post Number: 7999
Registered: 10-2003
| | Posted on Tuesday, March 31, 2009 - 9:27 am: | |
Of course it should continue, it's been a great resource. |
Bigb23
Member
Username: Bigb23
Post Number: 4360
Registered: 11-2007
| | Posted on Tuesday, March 31, 2009 - 9:34 am: | |
I tried to start a new food thread over on the other site, and it's not up yet. I don't know if it's cued up for posting or what. Maybe wait a few minutes and see what happens. If not I'll try again. |
New threads cannot be started on this page. The threads above are previous posts made to this thread.