There are two types of Thanksgiving diners, those that like it canned, and those that like it chunky. I’m definitely among those that enjoy a rich, flavorful, texture-ful Cranberry Chutney!
Herbs and Spices
Round about the cauldron go, in the poisoned entrails throw, adding all ingredients except the blood. In the cauldron boil and bake for approximately 9 minutes.
Now that we’ve covered several wonderful ways to incorporate herbs into your menus in Herbs in Cooking parts 1 and 2, I thought I would see what my favorites were.
I went to my spice shelves and took a quick inventory. Here’s what I found when surveyed my most-used (dried) seasonings. I have lots more, but these are the ones that I run out of and replace.
You are probably familiar with a nice cup of herb tea and using herbs in soups and stews, but how about using herbs in drinks, eggs, even desserts?
Herbs enhance the variety, flavor, aroma, color, and interest of your foods. Fresh herbs in salads add green chlorophyll to freshen your breath and benefit your digestion as well. You can process your herb mixtures in a small food processor or blender, your if you are really hard-core, break out your big mortar and pestle and have at it! Kids love using a mortar and pestle!
The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!
Ryschewys is a fruit-filled hand pie from the 15th century, and was one something that would have been served to King Henry VIII of England. Using my Gluten-Free Sturdy Crust recipe was a success! The pastry was flaky but held together quite well as a hand pie. The filling was a little dry so they were best with a big glass of milk or tea, but I will definitely make these again!
Shrimp Scampi is a great way to feature luscious springtime greens such as chive flowers and Vidalia onion sprouts!
Looking for a refreshing way to end a Spring meal, or a wonderful twist on a Brunch favorite? Try these Grilled Pink Grapefruit with Tamari Maple Glaze!