Jim Long's Recipes

Slow Foods Dinner in August

2008-08-11T15:28:00.009-05:00

Our friends, David Mervis & Donna Musarra, invited us to cook for a fund raiser dinner for the Slow Foods Convivium in Fayetteville, AR. David & Donna's newly remodeled fabulous Victorian farmhouse includes an incredible kitchen and so I volunteered Josh, Adam and myself for the event. Having been one of the 5,000 participants in the first Slow Foods international conference in Turin, Italy in 2004, I have a strong interest in the movement toward eating locally grown produce and supporting area farmers.

Our goals for the evening included using locally grown food, from our own garden as well as items from the Fayetteville Farmer's Market. We wanted to demonstrate some of the food items while people watched and ate. And we wanted to use as few dishes as possible. It was enough work preparing and demonstrating 8 courses of food for 25 people, washing multiple courses of dishes would not have been fun.

My choice for "dishes" were freshly washed redbud leaves, basil leaves and canna leaves cut into napkin-sized portions. For serving the menu items, we used whole canna leaves with the exception of the cold cucumber soup and the dessert, which was Black Tea and Rose Sorbet served with Lavender cookie.

The menu list included the following:
Josh's freshly baked Swiss Bread Braids with Rose Butter (Josh churned butter in his grandmother's antique butter churn, while people watched and drank wine. He had a 3 pound block of freshly churned butter ready to serve).

After bread and butter, we served Dirty Cheese, a quick and tasty appetizer made of chopped fresh garlic chives, oregano, sweet marjoram and parsley. Cubes of farmer's cheese, tossed with the freshly chopped herbs and a teaspoon of olive oil, were displayed on a large canna leaf with toothpicks.

Next came Heirloom Tomatoes and Goat Cheese, with balsamic vinegar, served on red cabbage leaves.

Then The Great War Cucumber-Dill Soup, a recipe from my childhood that was a result of 2 neighbors who fought an entire summer over a mistakenly thrown yellow cucumber that thoughtlessly went flying over a neighbor's fence. With that we served a Parmesan Cracker from my Homemade Crackers Using Herbs book.

Next were Vietnamese Summer Rolls, served on heart-shaped redbud leaves, with an Achocha and Cucumber Dipping Sauce.

I'd made Curried Cracker bowls by rolling out the cracker dough and putting over the outside of large cupcake tins and baking until crisp. In those we served Adam's mixture of basils with a bit of baby lettuces, some begonia flowers and rose petals, and a few red currant tomatoes, drizzled over with a Red Raspberry Vinegar I'd made earlier in the day. Since time was running short (we cooked and ate for 4 hours) we topped the salad with locally grown Bison Meatballs, on skewers with shiitake mushroom and tiny, baby potatoes with a tomato preserve sauce over.

The next course was Cucumber Sandwiches. They were made by slicing baby cucumbers in half lengthwise, hollowing out slightly and stuffing with a mixture of cream cheese, chopped French marigold blossoms, basil and pecans, with a basil leaf sticking out the end. These were served on canna leaves which Adam (you can see the B.A. in Art coming to life, he just can't help himself) had arranged skillfully.

The favorite course of the evening was the Baby Summer Squash, stuffed with Cajun Bread Stuffing, topped with fresh Crawdads from Table Rock Lake, with a white wine sauce over that. Adam had worked for weeks catching and cleaning crawdads for the meal and we had enough left over that he made a curried crawdads and rice for dinner the next evening.

The evening ended with Black Tea and Rose Sorbet (from my book, Sensational Sorbets), served with a Lavender Cookie on the side.

For beverages we had lots of local organic wines that were donated for the event, and cold-pressed mint tea for those who wanted something other than wine. All in all it was a delightful evening and there were 2 comments that stand out in my mind:
1-"This is the most basil I've eaten in 5 years," said one guest, and,
2-"We paid $50 a person and I think you should have charged $100 a person, it's so good!"

Recipes:

Cucumber Sandwiches

8 baby cucumbers, sliced lengthwise
1 8 oz. package cream cheese, softened
4 French marigolds, yellow parts cut off and chopped,
green bases discarded
6 basil leaves, lemon or Thai if available, chopped
4 tablespoons coarsley chopped pecans

Combine cream cheese and marigolds and pecans. Pat dry the insides of the cucumbers, then generously spread the mixture on one half of the cucumber. Put on the top and insert a fresh basil leaf.

Stuffed Baby Squash with Crawdad

(You can substitute shrimp for crayfish tail)

12 - 15 2 inch size baby patty pan squashes, or substitute zucchini (slice crosswise into 2 inch thick slices)
4 cups dried bread cubes
1-2 cups chicken broth
1 teaspoon Cajun seasoning
12-15 crawdad tails or shrimp
(about) 6 tablespoons butter

With paring knife, cut out the center of each squash or squash slice so that you have a funnel shape (don't cut all the way through the bottom). Save the interior of the squash that you've removed, and chop it in the food processor with:
1 green onion or small shallot

Saute the shredded squash innards and green onion in the butter until soft, about 5 minutes. Add the bread cubes and chicken broth and mix until the bread cubes are soft. Add water if needed until the bread cubes and squash is slightly mushy. Set aside.

In a steamer or pan, bring 3 cups of water to a boil and place the baby squashes inside. Cover and let steam for about 3 minutes. Check with a fork. You want the squashes to be just barely tender but not soft. Remove from pan and cool.

Stuff each baby squash with the stuffing, piling it up on top and firming it into the center of the squash. Top with a crayfish tail or shrimp and bake for 6-8 minutes or until the stuffing is firm and beginning to brown slightly.

Serve with the following sauce:

1/4 cup butter
1 cup white wine
1/2 cup heavy cream
1 tablespoon flour, dissolved in chicken broth.
1/4 cup chicken broth

Melt butter in skillet add white wine and heat, then adding the heavy cream and continue simmering. Dissolve the flour in the chicken broth and add that to the simmering sauce. Continue stirring until thickened. If it gets thick too fast, add a bit of water.

Serve a tiny spoonful over each stuffed squash.

No-Knead Bread with Herbs

2008-05-20T12:58:00.004-05:00

This is adapted from Mark Bittman's NY Times bread recipe. It's so easy and makes an outstanding, dense, European-style bread.

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal as needed.

*Herbs: choose any, or a combination of: rosemary, parsley, sage, marjoram, oregano, garlic chives or regular chives. Chop fine until you have about 1 tablespoon.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least about 18 hours at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Have ready 1 tablespoon of freshly chopped *herbs and scatter over the dough surface. Sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour or cornmeal; put dough seam side down on towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound, very tasty loaf of herbal bread.

Lemon Balm Cake from Nature's Garden

2008-04-21T10:01:00.004-05:00

Lots of people asked for the recipe for my cake that appeared in the Spring issue of Nature's Garden magazine. Here's the recipe and I hope you enjoy it.

Lemon Balm Rose Cream Cake

Herbs used:
3 tablespoons freshly-chopped Lemon Balm leaves
2 leaves Lemongrass (the leaf, not the bulb), snipped fine with scissors....it’s important to snip with scissors, not expect the food processor to do it)

Recipe:
1 package Duncan Hines or any brand Lemon Supreme cake mix

Combine the liquid ingredients called for on the box...usually 1 1/3 cup water and 1/3 cup oil. Put that liquid in a blender with:
3 tablespoons freshly-chopped Lemon Balm leaves and
2 leaves Lemongrass which have been snipped up with scissors first. Pulse-blend until the herbs are fairly well pulverized. Add that to:
The dry cake mix and eggs, beating well and pour into two oiled, floured round 9 inch cake pans. Bake for 30 minutes at 350 degrees.
Cool.

With a cake slicer, slice each cake in half, making 4 thin layers.

Filling:
1 large package instant vanilla pudding
1 large (8 oz.) package cream cheese, softened to room temp.
3 cups milk
1 tablespoon Rose syrup if available, or:
1 tablespoon dry strawberry Jello powder
In food processor, pulse blend ingredients, then stir in by hand, one small carton Cool Whip.
Fold together well and refrigerate for several hours.

Spread about 1/2 inch layer between the first and second layers of cake. Place the second cake on that, and cover the next layer with the filling.

Put a layer of fresh edible rose petals over that, add the third layer, repeat with filling and roses, then place the fourth layer on top.
Cover it with filling and dot liberally with fresh strawberries or blueberries and fresh rose petals or pansies. Chill for 2 hours before serving.

For information about which roses to eat and which ones have the best flavors, look for my book, How to Eat a Rose on my website, under "Books."

Fresh bread with herbs

2008-01-06T15:31:00.000-06:00

This bread is so easy a 6 year old can make it! Just add a couple of teaspooons of your favorite herbs to Mark Bittman's NY Times no-knead bread recipe (see the video here). I am not a very good bread baker - it takes a warm kitchen for good bread baking. But this recipe has only 3 ingredients and is virtually foolproof and I make great bread from this recipe. Time, not you, does the work. Go here for the recipe. The bread is so good, you will eat the whole loaf in a day! I like to add a combination of rosemary, marjoram and a touch of garlic. Or sometimes a bit of thyme with the other herbs, too. Here's what my golden marjoram looks like in January, when it turns a rainbow of color. See more plants in their winter colors at my garden blog.

Easy Vegetable Dip

2007-12-15T16:39:00.000-06:00

Good recipes are born out of necessity. Sometimes, at least. My Easy Dips book is filled with lots of easy dip recipes. And I could go next door to the office and look in my book. (One of the reasons I write books is so I will know where to find my recipes when I put them together). But I was in a hurry and company was coming and I needed a dip, fast. I went to the pantry to see what I had. Here's what I found and I was really pleased with the results. I don't use those instant soup mixes for dips, but this time it was handy.

2 cups sour cream
1/4 cup mayonnaise (Helmanns)
1 package Knorr instant vegetable soup mix
1 cup frozen peas, not thawed
1 cup frozen corn
1 teaspoon chopped fresh celery leaves or fresh parsley
1 teaspoon Worchestershire sauce
1/4 teaspoon hot sauce

Put everything in the food processor and process until the peas and corn are moderately chopped. Scrape dip into a bowl and refrigerate for an hour before serving. It's delicious with celery and cucumber slices, chips, etc.

And if you would like something really special to serve with the dip, check out my Easy Homemade Crackers Using Herbs. "Really?" you ask. "People actually MAKE homemade crackers???"

You bet. Crackers are easier to make than cookies, they will impress your guests, and most important, you get to make healthy crackers you don't have to feel guilty about eating! Wheat-free, or whole grain, they are all in my book.

Poultry Seasoning, you can make

2007-11-18T17:03:00.001-06:00

You can buy the seasoning from the store, or you can make it from your own herbs. Use this in holiday cooking, for turkey, chicken, pheasant or other foul. The recipe is from my book, Great Herb Mixes You Can Make, which you can find on my website.

Poultry Seasoning
(all herbs should be dried)
2 tablespoons sage
1 tablespoon thyme
1 tablespoon rosemary

Pulverize well in food processor. Use 2 teaspoons per average-sized chicken (2-3 pounds). Add 2-3 teaspoons for making chicken or turkey stock, and add to taste for cornbread stuffing.

Mint Chutney

2006-11-12T16:57:00.000-06:00

Pudina Chutney - Mint Dip (Northern India)
Chutneys are often served as a side dish, like we would serve a relish, to accompany meats or vegetable dishes. Chutneys are also eaten by dipping with torn chapati bread, or toasted pita bread pieces, and this also goes well with tandori chicken, or any kind of baked, barbecued or broiled chicken wings. This recipe comes from my good friend, Puneet Sharma, who grew up in New Delhi, India and currently lives in Washington, D.C. Find more recipes in my book, Easy Dips Using Herbs.

2 cups plain yogurt
1 1/2 cups chopped fresh coriander
3 green chilies or jalapenos, seeded
1/2 teaspoon *roasted cumin seeds
2 cups chopped fresh mint
1 teaspoon fresh lemon juice
Dash salt
Pinch of black pepper or cayenne, optional

SIDEBAR:
*To roast cumin seed, place them in a medium-hot skillet and shake or stir until they give up their pleasant aroma, about 1 minute. Cool, then grind in blender or food processor.

Combine ingredients in food processor and process to a smooth consistency. Makes about 3 cups. Serve with Buffalo chicken wings!

Won Ton Dipping Sauce

2006-11-12T16:53:00.000-06:00

Another dip recipe from my book, Easy Dips Using Herbs. This came from my Chinese chef friend, Eddie Chong, from Malaysia. He taught me to make this outstanding sauce at the same time he taught me how to make won tons when he visited recently. The dip is traditional for serving with won tons, and makes a great party food or one course of a bigger meal.

1 large onion, cut in chunks
4-6 medium-to-hot, fresh red peppers, such as seranno or jalapeno, seeds removed
4 cloves garlic, peeled
4 tablespoons oil
1/2 cup soy sauce
1 cup rice vinegar or white wine vinegar
3 tablespoons brown sugar

Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor. Stir, continuing to cook on low heat until the oil takes on the color of the peppers. You’ll notice as you stir that the peppers will change colors, darkening a bit and the fragrance will be less onion, and more of a tasty-smelling blend. In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar. Taste the mixture, it should be salty, slightly sweet and a bit sour. If too sour, add some more sugar. Mix, then add the mixture from the skillet. Serve warm or at room temperature with freshly steamed or fried won tons. Makes about 2 1/4 cups.

Baked Crab Dip

2006-11-12T16:44:00.000-06:00

This dip recipe is from my new book, Easy Dips Using Herbs which contains 155 delicious dip recipes.

Crab Dip, Baked
Serve this while hot with your favorite crackers or toasted bread pieces.

1 8-ounce package cream cheese, softened
1 6 1/4-ounce can crab meat, drained, flaked
2 tablespoons onion, grated
1 tablespoon half and half, or milk
1/4 teaspoon Worcestershire sauce
Dash salt and black pepper
Few drops hot sauce
1 green onion, sliced

Combine everything except green onion and mix together. Place in an ovenproof serving dish and bake at 350 degrees F. for 15-18 minutes. Remove from oven and top with sliced green onion and serve. Makes about 1 3/4 cups.

Southwestern Chocolate Cake

2006-08-17T22:28:00.000-05:00

This is my version of a quick cake from my childhood. Use a mild oregano or marjoram instead of the hot, biting oreganos.

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
2 teaspoons fresh oregano, finely chopped or 1 teaspoon dried, crushed
1 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons vinegar (cider or white)
2/3 cups cooking oil
2 cups cold water

Combine all ingredients in bowl and mix thoroughly.

Pour into ungreased 9 x 12 baking pan and bake 30-35 minutes at 350 degrees.

Ice with your favorite chocolate icing.

Lemonade Oregano Sorbet

2006-08-17T22:27:00.000-05:00

The combination of oregano with fruit juices makes a great dessert or a palate cleanser between courses in a meal. This is both sweet and “herby” with a refreshing taste. Use a hand-cranked sorbet mixer or a small ice cream freezer. If all of your ingredients are chilled in advance, it takes only about 15 minutes to make this dessert.

1 small can frozen lemonade concentrate (about 4-6 ounces)
3 cups water
Juice of 1/2 fresh lemon
1/4 cup sugar
2 sprigs (about 2 teaspoons) oregano or marjoram leaves

Combine all ingredients in blender and blend until leaves are pulverized. Chill until ready to freeze. Pour into freezer and freeze according to manufacturer’s directions.

Serve in chilled dishes with a sprig of fresh oregano on the side.

Orange Oregano Sorbet

2006-08-17T22:21:00.000-05:00

This is a simple and quick dessert if you have a Donvier sorbet maker, or any small electric ice cream freezer. Make sure everything is well chilled before you begin the freezing process and it will freeze quickly. (For more sorbet recipes, see my book, Fabulous Herb and Flower Sorbets, available on my website: www.Longcreekherbs.com).

3 1/2 cups fresh orange juice
3 tablespoons honey or sugar
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
Juice of 1/2 freshly-squeezed lemon
2 tablespoons fresh mild oregano or sweet marjoram leaves
1 tablespoon vodka (optional; adding it makes a smoother, less firm sorbet but it’s not necessary)

Combine all ingredients in blender and process until the leaves are well pulverized. Pour into bowl of ice cream freezer and freeze according to manufacturer’s directions.

Skillet Corn Bread with Oregano and Roasted Pepper

2006-08-17T22:20:00.000-05:00

Even if you’re not a big fan of corn bread, you will possibly like this one (and for corn bread lovers, this one is excellent). It’s moist, best fresh from the oven but also good reheated. Serve it with soup or salad, or as a bread with a main course.

1 medium poblano chile pepper or similar roasting pepper
2 cups cornmeal
1 1/2 cups all purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground black pepper
3 eggs
1 cup buttermilk
1 tablespoon minced fresh oregano
1/4 cup (1/2 stick) butter

Char poblano chile over open flame on barbecue grill or in oven under broiler until completely blackened on all sides. Place pepper in paper bag to steam, 15 minutes. Peel, seed, and finely chop chile.

Preheat oven to 375°F. Mix cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs and milk in medium bowl to blend. Mix in poblano chile and oregano. Combine egg mixture and dry ingredients, mixing lightly.

Melt butter in 10-inch-diameter heavy skillet over medium heat, swirling to coat bottom and sides of skillet until butter is sizzling. Immediately spread batter evenly in skillet and put in oven.

Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes.

Cut bread into wedges and serve warm from skillet.

Grilled Yellow Squash with Oregano

2006-08-17T22:19:00.000-05:00

This is a simple, quick side dish. I like to pick the yellow squash when they are about 1 day old, for grilling.

About 6-8 very small yellow squash, cut in half lengthwise
5 tablespoons vegetable or olive oil
2 teaspoons dried (or 1 tablespoon freshly chopped ) oregano
1 tablespoon freshly squeezed lemon juice
2 tablespoons fresh parsley, finely chopped

Mix everything except the squash together, then brush on the squash and grill on medium heat grill, turning often, until squash is tender. Brush on more of the oil mixture during grilling. Serve hot.

Serves 3-4 people.

Green Beans with Tomatoes and Oregano

2006-08-17T22:17:00.000-05:00

2 teaspoons olive oil
1/4 cup diced mild onion
2 garlic cloves minced
3 cups fresh green beans trimmed, and cut into 1" lengths
1/4 cup chicken broth
1 tomato, diced
1 tablespoon minced fresh oregano
1 tablespoon fresh parsley, chopped fine
Salt and pepper to taste

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic and sauté for 3 minutes. Add the green beans and broth, cover and let simmer for 5 minutes. Add the diced tomato, cover and steam for 1-2 minutes, then add the oregano, parsley, salt and pepper and steam for another minute. Serves 4-6.

Oregano Pesto Potatoes

2006-08-17T22:16:00.000-05:00

2 cups torn-up fresh greens (mustard greens, spinach or similar)
2 cups fresh parsley flat Italian or regular standard
1/2 cup fresh oregano
1/2 cup fresh basil
1/4 cup grated Parmesan cheese
3 tablespoons sliced, toasted almonds or soy nuts
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 garlic garlic cloves, peeled
3 tablespoons olive oil
About 8 medium sized potatoes, peeled and quartered

Combine everything except potatoes in the bowl of a food processor. Pulse blend to chop the greens, then with food processor on, slowly add oil through food chute; process until well blended into a pesto. Set aside.

Preheat oven to 425F. Place potatoes on a baking pan and bake for 20 minutes or until tender, turning as needed. Remove potatoes to a large bowl; add 1/3 cup pesto and roll potatoes to coat. Return potatoes to oven for 5 minutes before serving.

Remaining pesto will store in the refrigerator for up to a week, or can be frozen and used as needed. Or, use it for Pesto Bread:

Slice French bread in thick slices. Brush each slice with melted butter, then spread pesto on the bread and toast until lightly browned.

Corn and Tomato Salad with Fresh Oregano

2006-08-17T22:15:00.000-05:00

1 lb. package frozen corn, thawed (or drained, canned corn)
12 Roma tomatoes or about 4 regular tomatoes, diced
1 yellow sweet pepper, diced
1 green sweet pepper, diced
1 medium red onion, diced fine
1 jalapeno or seranno chili, seed removed if desired, diced fine
2 garlic cloves, minced fine
Juice of 2 fresh limes
1/2 cup light vegetable oil
2 tablespoons fresh oregano or marjoram, chopped fine

Salt and pepper, to taste Combine lime juice, oil, salt and pepper, garlic, oregano and chili pepper and whisk to combine.

In a bowl, mix the corn, tomatoes, sweet yellow and green peppers and onion then pour the lime/oil liquid over and toss to evenly distribute the flavors.

Chill for at least an hour (or even overnight) before serving.

Roasted Garlic Mashed Potatoes

2006-08-17T22:13:00.000-05:00

8 to 10 cloves garlic
2 pounds potatoes, washed, peeled and quartered
1/3 cup sour cream
3 tablespoons butter
1/4 cup milk
1 tablespoon freshly minced oregano
Salt and pepper to taste

To roast garlic, wrap unpeeled garlic cloves in foil. Bake in a 400 degree F. oven for 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, squeeze garlic paste from peels, discarding peels.

In a covered kettle cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain; return to kettle.

Add roasted garlic to potatoes and mash with a potato masher. Add sour cream, butter, milk, oregano, salt and pepper. Beat until light and fluffy.

Serves 6.

Grilled Chicken with Oregano

2006-08-17T22:12:00.000-05:00

This is an Americanized version of a delicious Mexican dish. This calls for Mexican oregano, which is a sharper, more biting flavor than milder oreganos. Use what you have on hand.

4 chicken breasts, skin on
2 cloves garlic, peeled
4 tablespoons chopped onion
1 cup chicken broth
3 tablespoons dried oregano (Mexican, if available, crumbled)
10 Additional garlic cloves, peeled and crushed
2 tablespoons additional chicken broth
1/2 teaspoon salt

Arrange the chicken breasts in a skillet in one layer. Add the 2 garlic cloves, the onion and 1 cup of chicken broth. Cook, covered over medium heat, turning the pieces once, until the broth has completely reduced and the chicken is tender, about 25 minutes.

Crush the oregano and the 10 cloves of minced garlic in a mortar and pestle (or put it in a blender and pulse blend briefly) with salt and 2 tablespoons water or chicken broth. With your hands, spread this paste over the chicken pieces, turning them so they are evenly covered. Return chicken to the pan and cover, leaving for an hour (without heat).

Heat a barbecue grill to low heat and brown the chicken lightly on both sides, brushing with a bit of melted butter or oil as it grills and turning often.

Note: if made in advance and transported chilled, in an ice chest, this works great over a campfire grill.

Fresh Ginger Tea

2006-08-17T21:45:00.000-05:00

I first experienced fresh ginger tea in Bali, Indonesia. I had been trekking in the jungles of West Papua, New Guinea with a friend in 1999. It was hot, muggy, humid and my friend ordered a glass of this tea for me in a restaurant. It was the most refreshing, cooling drink. Now I enjoy it every summer at home.

Herbs used:
1 cup Fresh ginger root, peeled, sliced in thick slices

1 lemon, sliced

1 cup sugar

Recipe:

Bring 6 cups of water to boil. Add 1 cup sliced ginger root, remove from heat, and cover.

Let stand for half an hour, then add a sliced-up lemon and 1 cup sugar. Stir to dissolve sugar.

Add 2-3 more cups water then pour into ice-filled glasses. This makes a deliciously refreshing summer beverage and is cooling to the system.

Oregano Dip with Vegetables

2006-08-17T21:42:00.000-05:00

2 cups plain nonfat yogurt
1 cup real mayonnaise
2 tablespoons chopped fresh marjoram (or your favorite oregano)
1/2 teaspoon dried oregano
1 teaspoon grated lemon peel
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon salt (optional)
1/8 teaspoon cayenne pepper

Combine the ingredients in a food processor, pulse blending briefly. Chill.

To serve: arrange carrot and celery sticks, endive leaves, jicama wedges, radishes and other favorite fresh vegetables, around a bowl of the dip and watch your guests make it disappear!

Makes 3 cups.

Crab Salad with Orange and Oregano on Toast

2006-08-17T20:50:00.000-05:00

About 12 oz. flaked crab meat (precooked, canned or frozen)

1 fresh orange, peeled, sections cut in small pieces, drained
1 tablespoon sweet pepper, chopped fine
2 tablespoons scallion, chopped
Juice of 1 fresh lemon
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon hot pepper sauce
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh flat leaf parsley
1/3 cup olive oil
Dash freshly ground black pepper

Combine crab, orange and remaining ingredients and toss well. Chill.

Serve on warm crackers, or on small bread pieces that have been brushed with butter and toasted.

Cool and put small dollop of crab salad on each piece, top with tiny sprig of parsley or an edible flower (dianthus, garden pea blossom, etc.)

Stuffed Mushrooms

2006-08-17T20:49:00.000-05:00

Serve these steaming hot to your guests with your favorite wine.

8-12 oz. large, fresh mushrooms
3 tablespoons butter
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup dry bread crumbs
1 teaspoon Worcestershire Sauce
1 teaspoon parsley flakes or 1 tablespoon freshly chopped parsley
1/4 teaspoon salt
1/8 teaspoon dry oregano or 1-2 teaspoons freshly chopped oregano leaves

Wash and dry the mushrooms. Remove and chop the stems.

Melt butter in a skillet over medium heat. Add the mushroom stems, celery and onion. Sauté until the onion is translucent, stirring occasionally.

Stir in the bread crumbs, Worcestershire Sauce and seasonings.

Mound the stuffing onto the mushroom caps.

Arrange caps on a greased baking sheet. Bake at 375 degrees for about 10 minutes, or until thoroughly heated.

Serves 5-7.

Lemon Balm-Blueberry Cake

2006-08-17T20:31:00.000-05:00

Herbs used:

3 tablespoons freshly-chopped Lemon Balm leaves
2 leaves Lemongrass (the leaf, not the bulb), snipped fine with scissors....it’s important to snip with scissors, not expect the food processor to do it adequately)

Recipe:

1 package Duncan Hines or any brand Lemon Supreme cake mix

Combine the liquid ingredients called for on the box...usually 1 1/3 cup water and 1/3 cup oil. Put that liquid in a blender with:
3 tablespoons freshly-chopped Lemon Balm leaves and
2 leaves Lemongrass which have been snipped up with scissors. Pulse-blend until the herbs are fairly well pulverized. Add that to:
The dry cake mix and eggs, beating well and pour into two oiled, floured round 9 inch cake pans. Bake for 30 minutes at 350 degrees.
Cool.

With cake slicer, slice each cake in half, making 4 small layers.

Filling:
1 large package instant vanilla pudding
1 large (8 oz.) package cream cheese, softened to room temp.
3 cups milk

In food processor, pulse blend ingredients, then stir in by hand, one small carton Cool Whip.

Fold together well and refrigerate for several hours.

Spread about 1/2 inch layer between the first and second layers of cake. Place the second cake on that, and cover the next layer with the filling.

Put a layer of fresh blueberries over that, add the third layer, repeat with filling and berries, then place the fourth layer on top.

Cover it with filling and dot liberally with fresh blueberries.

Pineapple-Verbena Sorbet

2006-08-17T20:30:00.000-05:00

Herbs used:

Lemon Verbena leaves

Recipe:
1 can frozen pineapple juice concentrate, thawed but still cold
3 leaves fresh Lemon Verbena, partially cut up
2 cans cold water

In blender, place the Lemon Verbena leaves, pineapple juice concentrate and 1 can of cold water.

Blend well until the leaves are completely pulverized.

Add the remaining can of water and pour the mixture into a hand-cranked or electric sorbet mixer. Freeze until firm.

Serve in previously-frozen bowls (I freeze the spoons, as well, the sorbet stays firmer that way.)