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Showing posts with label Home. Show all posts
Showing posts with label Home. Show all posts

Nov 30, 2010

Warm Up With Herbal Soups

A Filipino stew, using tamarind and pork. Mmmm.Image via Wikipedia


These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread
Chicken and Parsley Noodle Soup
Arugula, Potato, Chive and Leek Soup
Herbal Cabbage Soup with Turkey Sausage
Beef and Root Vegetable Stew with Rosemary Dumplings
Seafood Cioppino
Online Exclusive Recipe:
Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >
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Warm Up With Herbal Soups

A Filipino stew, using tamarind and pork. Mmmm.Image via Wikipedia


These Recipes came from the Herb Companion Newsletter
Nothing takes the chill out of a dark evening like a steaming bowl of stew and a fresh loaf of bread
Chicken and Parsley Noodle Soup
Arugula, Potato, Chive and Leek Soup
Herbal Cabbage Soup with Turkey Sausage
Beef and Root Vegetable Stew with Rosemary Dumplings
Seafood Cioppino
Online Exclusive Recipe:
Split Pea and Winter Squash Soup
The winter forecast calls for deliciously healthy, hearty soups and stews, especially since soup season involves flavorful herbs such as rosemary, sage, oregano and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. From the simple to the sublime, seasoning herbs are as foundational to a soup’s overall flavor as a tasty stock.
A steaming bowl of homemade soup can be simmered to perfection and then served, or prepared the day before so it’s ready and waiting to be served at your convenience. In fact, homemade soups and stews are the kind of comfort meals that actually taste better when made a day or two in advance, refrigerated and then reheated just before serving. Allowing the ingredients more time to marry is an excellent way to maximize their flavors for an even greater taste sensation.
What’s more, homemade soups and stews provide the whole- food essentials needed to energize and replenish your body during winter, especially with ingredients such as complex carbohydrates and complete proteins in the form of legumes, whole grains, lean meats, roots and other fresh winter vegetables. So go ahead and simmer up a delicious dimension of herbal-infused soups and stews. The aroma alone is guaranteed to arouse anyone’s appetite.
Page: 1 | 2 | Next >
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Nov 28, 2010

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.




1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)

Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine

Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.
decorative stars
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Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures

Nov 18, 2010

Herb de Provence

Herbes de ProvenceImage via Wikipedia
Herbes de Provence or "Provencal Herbs" is a mixture of common herbs that are ground together and sold or stored in a single jar. This is not a mixture that has been used for centuries but a rather new blend of herbs created in southern France in the 1970s. What herbs you ask? Well that is the tricky part of the situation. The recipes for Herbes de Provence vary and can be the cause of great discussion and even argument among professional chefs.

A recipe that appears frequently on the internet suggests using the following herbs and spices:
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered bay leaves
Grind together and store in a cool dry place.
Easier than making your own is to purchase Herbes de Provence at your local grocery store or buy it from a specialty spice store.
This mixture is fantastic on just about any meat, fish, and vegetable or in any soup. Roast new potatoes with a healthy tablespoon of Herbes de Provence and 1/4 cup olive oil on 425 for about 35 minutes for easy gourmet tasting potatoes.
Herbes de Provence is wonderful in scrambled eggs; mixed into butter it becomes a delightful spread for toasts or crackers and is often just sprinkled on prepared food as a condiment.
It may sound unusual, but Herbes de Provence is often used in baked goods like scones, muffins, crepes or waffles. A savory scone, muffin, crepe or waffle can be paired with creamed chicken, broiled salmon, sauted vegetables and cheeses both hard and soft for example.
Dumplings seasoned with Herbes de Provence turn a plain beef stew into a French-tasting delicacy. A chicken pot pie baking in the oven with a crust sprinkled with this herb mixture fills the house with an aroma that makes one's mouth water. Even the youngest family members will comment on the wonderful kitchen smells and ask, "When are we eating?"
The most unusual use of Herbes de Provence I ever saw was in a magazine I read about ten years ago. The recipe was for a homemade ice cream cones that had no sugar in the recipe but did have two teaspoons of Herbes de Provence. Once the cones were baked and then curved around a cone-shaped mold, they were left to cool completely.
Once cooled, they were filled with chicken salad, shrimp salad, ham salad and tuna salad and wrapped in plastic for a wonderful portable lunch suitable for a walk in the park, a day at the beach or just a fun presentation for old standby lunch salads.
Herbes de Provence has such a pleasant savory flavor, it will give additional zip to just about any food you choose to use it in or on.
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Herb de Provence

Herbes de ProvenceImage via Wikipedia
Herbes de Provence or "Provencal Herbs" is a mixture of common herbs that are ground together and sold or stored in a single jar. This is not a mixture that has been used for centuries but a rather new blend of herbs created in southern France in the 1970s. What herbs you ask? Well that is the tricky part of the situation. The recipes for Herbes de Provence vary and can be the cause of great discussion and even argument among professional chefs.

Top 8 Herbs to Grow for Bread Baking

Nothing tastes more delicious than freshly baked bread flavored with the herbs from your garden. This list of eight herbs are perfect for people who want easy to grow herbs that they can use, fresh or dried, to make their own unique herbal breads.

1. Basil

Clara Natoli - Morgue File
A readily available herb, basil leaves can be added, fresh or dried, to bread dough. Basil complements garlic and can be used to make a delicious garlic basil loaf.

2. Caraway

Elizabeth Yetter
This biennial plant is grown for its flavorful seeds. Caraway seeds are used in pumpernickel bread and rye bread.

3. Chives

Elizabeth Yetter
Chives are a hardy perennial that are easy to grow in the garden. Chives can be used freshly chopped and added to bread dough for a mild onion flavor. Chives can also be used to liven up toasted garlic bread.

4. Dill

Elizabeth Yetter
Like caraway, the dill plant is grown for its spicy seeds. The seeds are used to flavor bread and biscuits. Finely ground, the seeds can also be whipped in butter to make a tasty spread.

5. Fennel

Fennel is a perennial that is easy to start from seeds. The seeds are collected, dried, and used to flavor bread and biscuits.

6. Rosemary

Rosemary is a favorite herb for many gardeners. A small amount of finely ground leaves can be added to bread dough for flavoring. Another way to flavor white bread with rosemary is to place a sprig of rosemary on the baking sheet when baking your bread. It will flavor your bread, as well as the kitchen.

7. Sage

Sage is another popular garden herb. It can be added fresh or dried to bread dough and scones for a delicious flavor.

8. Thyme

Garden thyme, a perennial, can be grown to flavor bread and biscuits. When used fresh, you need only use a small amount because of the strong flavor. When dried and finely ground, thyme can be whipped with butter to make a delicious spread to be used on bread.
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Top 8 Herbs to Grow for Bread Baking

Nothing tastes more delicious than freshly baked bread flavored with the herbs from your garden. This list of eight herbs are perfect for people who want easy to grow herbs that they can use, fresh or dried, to make their own unique herbal breads.

1. Basil

Clara Natoli - Morgue File
A readily available herb, basil leaves can be added, fresh or dried, to bread dough. Basil complements garlic and can be used to make a delicious garlic basil loaf.

Aug 2, 2010

Carpet Fresheners



Did You Know that using Granulated Carpet Fresheners can damage your carpets with regular use?
A good alternative to freshen your carpets is very easy to do without the damage, Simply add a few bowls of pure white vinegar under tables or chairs overnight and discard it in the morning ,Vinegar will absorbs all orders from carpets and rooms.
Enhanced by Zemanta

Carpet Fresheners



Did You Know that using Granulated Carpet Fresheners can damage your carpets with regular use?
A good alternative to freshen your carpets is very easy to do without the damage, Simply add a few bowls of pure white vinegar under tables or chairs overnight and discard it in the morning ,Vinegar will absorbs all orders from carpets and rooms.
Enhanced by Zemanta

Jul 23, 2010

Herbal Candies

lemon balmImage via Wikipedia

 A couple of years ago, Marty Webster wrote about making horehound lozenges, and the instructions were very inspirational for me.  Before I knew it, all kinds of ideas were running through my head!
Oh, it started simply enough.... what about elderberry?  Maybe something relaxing?  Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon.  A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business.  They made hard candies in about 15 flavors.  On candy making nights, I would often stay overnight and help, because many hands were needed.  In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil.  There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table.  As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers.  Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together.  Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces.  It had to be cut quickly before hardening, but those first few strips were soft and very warm.  We would always sample a piece or two.  Quality testing at its finest.  By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me.  I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:

  • 3/4 to 1 cup of strongly infused herbal "tea"
  • 2 1/2 cups of sugar
  • 1/2 cup corn syrup
I have not had a chance to experiment with honey, and I believe that one could use all sugar, but this recipe worked well for me.  You may want to try a few variations if the corn syrup is objectionable.
  • To make the tea, I put the herbs, berries, etc., in a pint jar and covered with boiling water, allowing it to steep for several hours.  Then I strained it and squeezed the dickens out of the pulp to get all the good stuff.  If there is less than a cup of liquid, that's fine. 
  • Put the liquid into a large (at least 2 quart) pan.  It bubbles up a lot during cooking, so you need a lot of space.
  • Add the corn syrup and stir to blend. Add the sugar and turn on medium high heat.  Stir only until the sugar is dissolved.  Set the thermometer on the side of the pan, with the tip in the liquid, but not touching the bottom of the pan.
Let 'er rip!
  • While it cooks, grease a 10 x 13 glass cooking dish and put down plastic wrap on a surface where you'll be doing the cutting - probably 2' x 3' is sufficient.  Sift confectioners sugar or cornstarch over the plastic wrap.
  • When the temperature of the candy reaches 300 degrees, turn off the heat and stir briefly.
  • Pour it into the baking dish.  Have something under the dish to protect the counter from heat.
  • Wait a minute or two, and lift the edge of the candy to see if it can be lifted to cut.  When this is possible, use scissors to cut a strip, and toss it out to a waiting helper who will cut it into pieces.  This really is difficult to do alone, but it's possible.  Keep cutting the strips until it is finished.
If the candy in the baking dish hardens before you've finished, you can place it into the oven and heat it, but it will probably stick to the dish.  I've taken out the whole piece that is leftover, melted it in another pan, and repoured it into the original baking dish.  Clean-up is easy, hot water dissolves the candy.

Here are the infusions I started with:

Elderberry Bits
  • 1 cup fresh elderberries
  • 2 slices ginger
  • zest from one lemon

Lemon Balm Bombe
  • 3/4 cup freshly picked lemon balm
  • 1/4 cup freshly picked passionflower leaves, flower, tendrils
  • 1/4 cup blueberries
  • zest from one lemon
  • 20 drops of lemon eo just before pouring into baking dish

Tulsi Twist
  • 3/4 cup freshly picked holy basil
  • 1/4 cup dried goji berries
  • 1/4 cup freshly picked chocolate mint

Herbalicious Medley
  • juice and zest from one orange and one lemon
  • 1/4 cup holy basil
  • 1/4 cup elderberry
  • 2 slices ginger
  • 3 rose geranium leaves
  • sprig of lemon thyme
  • sprig of rosemary
  • sprig of lemon verbena
  • 1/4 cup mint
  • 2 pods cardamom

I hope you give herbal candy making a try, and if you do, let me know what you made!

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Herbal Candies

lemon balmImage via Wikipedia

 A couple of years ago, Marty Webster wrote about making horehound lozenges, and the instructions were very inspirational for me.  Before I knew it, all kinds of ideas were running through my head!
Oh, it started simply enough.... what about elderberry?  Maybe something relaxing?  Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon.  A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business.  They made hard candies in about 15 flavors.  On candy making nights, I would often stay overnight and help, because many hands were needed.  In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil.  There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table.  As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers.  Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together.  Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces.  It had to be cut quickly before hardening, but those first few strips were soft and very warm.  We would always sample a piece or two.  Quality testing at its finest.  By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me.  I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:

Jul 18, 2010

Lavender Meringues

The recipe that follows is adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.
The secret to these delectable little morsels is long, slow cooking. As they bake, their fragrance fills the house.
1. Preheat oven to 225°F.
2. Place the flowers and granulated sugar in a blender container. Blend to a fine dust and sift it with the confectioners’ sugar into a bowl.
3. In another bowl, beat the egg whites until stiff and then beat in a drop of lemon juice. Fold in the sifted lavender sugar.
4. Drop small spoonfuls onto a cookie sheet lined with waxed paper or parchment paper.
5. Bake for about three hours, or until firm and golden. Cool on a rack.
Filling
  • 1/2 cup whipping cream
  • 1 tablespoon dried lavender flowers, crushed
  • Confectioners’ sugar to taste
1. Beat the whipping cream and dried lavender flowers until stiff. Add confectioners’ sugar if desired. Place spoonfuls of the cream between pairs of cooled meringues, and serve the sandwiches immediately.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.
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Lavender Meringues

The recipe that follows is adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.
The secret to these delectable little morsels is long, slow cooking. As they bake, their fragrance fills the house.
1. Preheat oven to 225°F.
2. Place the flowers and granulated sugar in a blender container. Blend to a fine dust and sift it with the confectioners’ sugar into a bowl.
3. In another bowl, beat the egg whites until stiff and then beat in a drop of lemon juice. Fold in the sifted lavender sugar.
4. Drop small spoonfuls onto a cookie sheet lined with waxed paper or parchment paper.
5. Bake for about three hours, or until firm and golden. Cool on a rack.
Filling
  • 1/2 cup whipping cream
  • 1 tablespoon dried lavender flowers, crushed
  • Confectioners’ sugar to taste
1. Beat the whipping cream and dried lavender flowers until stiff. Add confectioners’ sugar if desired. Place spoonfuls of the cream between pairs of cooled meringues, and serve the sandwiches immediately.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.
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Rose Petal Jam

The recipes that follow are adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

Makes about 4 pints
  • 6 cups water
  • Juice of one lemon
  • 4 cups fragrant red rose petals, washed, with white heels removed
  • 1 packet powdered pectin
  • 6 cups sugar
1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.
2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.
3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.
4. Immediately place the jam in hot sterilized jars and seal.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.
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Rose Petal Jam

The recipes that follow are adapted from Olive Dunn’s, and they remind me of my magical day in her fragrance garden.

Makes about 4 pints
  • 6 cups water
  • Juice of one lemon
  • 4 cups fragrant red rose petals, washed, with white heels removed
  • 1 packet powdered pectin
  • 6 cups sugar
1. Heat the water and lemon juice in a saucepan, add the rose petals, and simmer for 10 minutes. With a wooden spoon, squeeze most of the petal pulp against the edge of the pan to release the juice. Leave a small amount of pulp in the pan for texture.
2. Return the liquid to a simmer and sprinkle in the pectin. Stir until dissolved. Add the sugar.
3. Increase the heat and boil vigorously for 7 minutes, stirring constantly.
4. Immediately place the jam in hot sterilized jars and seal.

Click here for the original article, A Fragrance Garden: Floresta Fragrant Gardens.
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