Weekend Herb Blogging 92

This weekend brought an armful of tonic and refreshing herbal recipes along with sweet, cooling rains to restore us in these intemperate days.

Susan at The Well-Seasoned Cook looked through seven random cookbooks on her shelves to find inspiration for stuffed grape leaves with egg-lemon sauce.

Anna from Anna’s Cool Finds made a New World Raclette (melted raw-milk cheese) with organic swiss chard, a Hawaiian sweet onion, and fingerling potatoes.

Shawnda from Confections of a Foodie Bride succeeded in her second attempt to make a grilled pizza. I never heard of this before, but it makes sense.

Ruth at Once Upon a Feast has been enjoying many al fresco meals lakeside this summer, and offers some very welcome ideas for picnics.

Kalyn, of Kalyn’s Kitchen, the creator and loving sustainer of Weekend Herb Blogging has begun an affair with tarragon, featured in a Dijon vinaigrette for broccoli and cauliflower.

Simona is the creator of Briciole, a fascinating new blog in dictionary form about Italian food words. This week she is growing and cooking with Santoreggia, or summer savory, an herb reminiscent of thyme, with mint and pepper tones.

Katernina, of Daily Unadventures in Cooking reminds us that “anything where you add a bunch of cilantro can't be all bad, right?” I could not agree more. She adds cilantro, in this case, to a spicy mango sandwich.

Chris at Melecotte made oven-roasted onions, and was inspired to uncover a juicy lode of onion-related information.

Nick at The Tracing Paper introduces a fruit new to me, the cherry plum, neither a cherry nor a plum but a parent of the domestic plum.

Ulrike of Küchenlatein combines three of my favorite things to make honey lavender ice cream, with the warning to be moderate in one’s use of lavender.

Peter M. of Kalofogas—In Pursuit of Delicious Foods, recently celebrated his birthday by using a particularly nice gift to make saffron pilaf.

Kevin at Closet Cooking is experimenting with cherries, slipping them this week into teriyaki lettuce wraps.

Katie at Thyme for Cooking introduces her recipe for herb-roasted chicken with some very amusing anecdotes about family dynamics in the kitchen.

Anna at Morsels and Musings is restoring herself with jamu-kunyit, a tonic made from fresh turmeric juice, lime juice and honey. I will be looking out for fresh turmeric to try this.

Virginie’s blog is called Absolutely Green, but this week’s herbal creation, tahini with beet juice, is bright pink. I do love pink food!

Zorra at Kochtopf combines seasonal sage with lemon and Serrano chlies for a bracing barbecue accompaniment.

Genie at The Inadvertent Gardener spent the weekend reveling in the multiple pleasures of Harry Potter and The Mint Killer’s Mojito. I don’t see how you can do better than that.

Pam at the Backyard Pizzeria seasoned a salad with leaves from rare kaffir limes (pictured below). The recipe for chickpea and pea fritters looks very appealing as well.

Haalo at Cook (Almost) Anything at Least Once is using baby herbs and vegetables to make grilled zucchini ribbons with chervil goat cheese and tomatoes. Look at the beautiful picture she took (above)—I am breathless!

Sher at What Did You Eat lives in the sultry climes of Davis, California, where she usually chooses not to bake anything longer than twenty minutes in the summertime, but she stretched that rule to make the cheese and nut loaf, adapted from the divine Deborah Madison.

If you were intrigued by Anna’s turmeric tonic, you will certainly want to read Sarina’s informative essay about turmeric, that vibrant rhizome, at Trinigourmet.

Sra, at When My Soup Came Alive has some very interesting and moving comments on the nature of memory and routine in the culinary repertoire, illustrated with a recipe for tomato egg-drop curry, something that I imagine I will be adding to my own rotation.

Rinku at Cooking in Westchester is making a fusion Desi pizza with tomatoes and herbs.

Arundhati at The Singing Chef made Gatte Ki Kadhi, a spicy stew with gram flour(besan or chickpea flour) dumplings. Wow, that sounds amazing, and perfect for wheat-free diets.

Finally dessert is from Y at Lemon Pi, using up the season’s raspberries making Macrina’s raspberry muffins.

Thrilling, no? I am just amazed anew every week. Just the things to begin to restore ourselves after the fast. Wishing that it will be easy for all of us.
Food and Drink, Recipes, Cooking, Food, vegetables, whb, Weekend Herb Blogging,
antioxidant-rich foods