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Cooking with Herbs II
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More herb recipes
For detailed information on
cooking with herbs, see
All About
Herbs
Index of Recipes
Main Dishes
Bay-Scented
Skewered Fish
Broiled
Tarragon Chicken
Chicken
with Prosciutto and Sage
Cornish Game Hens with Garlic and Thyme
French Chicken with Tarragon
Frog’s Legs Persillé
Greek Chicken and Parsley in Egg-Lemon Sauce
Herb-Stuffed Pork
Chops
Herbed Halibut
Veronique
Herbed Roast Beef with Horseradish Sauce and
Yorkshire Pudding
Herbed Roast
Chicken
Lemon-Rosemary
Game Hens
Mexican Chicken in Green Sauce
Poached
Chicken in Herb Sauce
Roast
Rack of Lamb with Mint Sauce
Rosemary Steak
Rosemary-Skewered Scallops
Scallops Basil
St. Jacques
Spanish Shrimp in Green Sauce
Spinach and
Herb Cannelloni
Tarragon Chicken
Breasts
Tarragon Lime
Chicken
Desserts
Baked Pears
with Bay Leaves
Herbed Plum Tart
Roasted
Figs with Thyme and Honey
Stewed Peaches
with Thyme
Tomato-Basil Sorbet
Breads
Fresh Herb Bread
Herbed Cheese Toast
Herbed Focaccia
Tomato Herb Bread
Sauces and
Condiments
Chilean Aliño
Chimichurri
Cuban Adobo
Cuban Mojo
Gremolata
Herbed Butters
Pesto Genovese
Pesto Rosso
Reduced-Fat Pistou
Sorrel Sauce
Spanish Green Sauce
Watercress Sauce
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More herb recipes
Main Dishes
Here is a technique for
grilling fish which you will probably want to try
with shrimp and chicken, too. The bay leaves lend
their unique aroma to the meat as it cooks, and it
can be done over coals or under the broiler so you
won’t want to throw this recipe out at the end of
the summer.
Bay-Scented
Skewered Fish
1 small onion, coarsely
chopped
4 Tbs (60 ml) lemon juice
4 tsp (20 ml) olive oil
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 1/2 lbs (700 g) firm fish steaks such as halibut
or swordfish, cut 1 inch (2.5 cm) thick
20 to 25 large bay (laurel) leaves
2 cups boiling water.
Skin and remove any bones
from the fish and cut into 1 inch (2.5 cm) cubes.
Combine with the onion, half the lemon juice, half
the olive oil, the cayenne, and the salt and pepper
in a bowl. Toss to combine ingredients and
refrigerate for 4 hours. Meanwhile, pour the boiling
water over the bay leaves in a heat proof bowl and
let them soak for 2 to 4 hours. Drain the bay leaves
and remove the fish from the marinade, discarding
the marinade and the onion. Thread the fish and bay
leaves alternately on metal skewers, pressing them
together firmly. Combine the remaining lemon juice
and olive oil and brush it on the fish. Cook over
hot coals or under the broiler for 8 to 10 minutes
(depending on the heat), turning occasionally, until
the fish is opaque and firm to the touch. Serves 4.
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The only thing better than
the taste of this dish it its ease of preparation.
Broiled Tarragon
Chicken
2-3 lbs (900-1350 g) chicken
pieces
4 shallots, finely chopped
1 cup (250 ml) dry white wine or chicken stock
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) dried tarragon
Salt and freshly ground pepper to taste
Combine all ingredients in a
bowl and marinate refrigerated for 1 to 2 hours.
Place the chicken pieces on a baking sheet and place
about 8 inches (20 cm) under a preheated broiler.
Cook until browned on both sides, about 15 to 20
minutes per side, basting occasionally with the
marinade. Serves 4 to 6.
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Boneless, skinless chicken
breasts are the ideal meat for a quick and easy main
dish because they will cook in under 10 minutes
using the following method.
Chicken
with Prosciutto and Sage
4 boneless, skinless chicken
breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or
chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste
Hold the chicken breast
halves firmly on a cutting board with the palm of
your hand. Using a sharp knife, carefully cut the
chicken breasts in half lengthwise, sliding the
knife blade between your hand and the cutting board.
Place a sage leaf on each piece of chicken, and wrap
with a slice of prosciutto, securing with a
toothpick if necessary. Heat the oil in a skillet
over moderate heat and sauté each piece of chicken
for 2 to 3 minutes on each side. Add the vermouth
and cook covered for 3 minutes. Remove the chicken
from the skillet and add the cream, salt, and
pepper. Bring the sauce to a boil and pour over the
chicken. Serves 4.
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This elegant preparation may
be done with chicken, but I like the appearance of a
small, half bird on the plate. You can use rosemary
instead of thyme for a decidedly different yet
equally delicious flavor.
Cornish Game Hens with Garlic and Thyme
2-3 Cornish game hens,
halved
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 cup (250 ml) dry white wine or chicken stock
12-18 whole cloves garlic, peeled
4-6 sprigs fresh thyme
Season the game hens
generously with salt and pepper. Heat the oil in a
large heavy skillet and brown the skin side of the
game hens. Place the wine, garlic, and thyme in a
baking dish big enough to hold the game hens snugly
in a single layer and place them on top of the
mixture as they are browned. Bake uncovered in a
preheated 375º F (190º C) oven until the juices run
clear when a thigh is pierced with the tip of a
knife, 30 to 40 minutes. Transfer the game hens to a
serving platter and discard the thyme. Mash the
garlic in the pan juices with the back of a spoon,
adding a little more wine if needed, and spoon over
the game hens. Serves 4 to 6.
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The au blanc part of
this recipe’s title refers to the fact that the
chicken is not browned, leaving it and the sauce a
lovely pale white in color. Please don’t try to use
dried tarragon in this recipe; it really deserves
the incomparable flavor and aroma of the fresh herb.
French Chicken with Tarragon (Poulet au Blanc a
l’Estragon)
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste
For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves
Place the onion, carrot,
celery, tarragon sprigs, and optional white wine in
a large pot. Place the chicken breasts on top of the
vegetables and add enough water to cover. Bring to a
boil over high heat, reduce the heat and simmer
covered until the chicken is done, about 20 minutes.
Meanwhile, boil the rice in an ample amount of
salted water until tender, about 20 minutes. Drain
and stir in the butter, salt, pepper, and paprika.
Arrange the rice on a serving platter and place the
drained chicken breasts on top. Strain the cooking
liquid to make the sauce.
To make the sauce, heat the
butter in a saucepan over moderate heat and stir in
the flour and cayenne. Cook for 3 minutes, stirring
frequently. Add the cooking liquid and bring to a
boil, stirring frequently. Stir in the cream and
tarragon and adjust the seasoning with salt and
pepper. Simmer for 3 minutes. Spoon over the chicken
and serve immediately. Serves 4 to 6.
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My mother requested frog’s
legs for her Mother’s Day dinner one year because
she loves frog’s legs and she happened to have some
in the freezer. When I asked her how she wanted them
cooked, she just shrugged her shoulders and told me
that was for me to worry about. This classic French
dish is what I prepared.
Frog’s Legs Persillé
12-24 pairs of frog’s legs
(allow 3 to 4 per person, depending on size)
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 head garlic, peeled (about 15 cloves)
1 cup (250 ml) packed parsley
1/2 cup (125 ml) dry white wine
Lemon wedges for garnish
Season the frog’s legs with
salt and pepper. Heat the butter in a large skillet
over high heat and brown the frog’s legs on both
sides, working in batches of 4 to 5 pairs of legs at
a time. Meanwhile, finely chop the garlic and
parsley together. Return all the frog’s legs to the
skillet and sprinkle with the garlic and parsley
mixture. Add the wine and simmer covered over low
heat for 20 minutes, or bake covered in a preheated
350º F (180º C) oven for 20 minutes. Garnish with
lemon wedges. Serves 4 to 6.
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A review of the Greek
recipes I have published over the past seven years
would reveal that I am inordinately fond of
egg-lemon sauce. It is paired with chicken and
parsley in this unusual dish in which the parsley is
treated like a vegetable rather than as a garnish.
Greek Chicken and Parsley in Egg-Lemon Sauce
(Kotopoulo me Maidano Avgolemono)
1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus
additional for garnish
10-12 scallions (spring onions), green and white
parts, chopped
Avgolemono sauce (see below)
Heat half the oil in a
skillet over moderate heat and brown the chicken
pieces on all sides. Add the wine and cook for 5
minutes. Add the salt, pepper, and chicken stock and
simmer covered over low heat for 30 minutes. Cut off
and discard most of the stems of the parsley. Heat
the remaining oil in a separate skillet over
moderate heat and sauté the parsley and scallions
until wilted, about 3 minutes. Add to the chicken
mixture and cook 10 to 15 minutes more. Place the
chicken pieces on a serving platter or individual
plates and arrange the parsley mixture around the
chicken. Spoon the avgolemono sauce over the chicken
and garnish with chopped fresh parsley. Serves 4 to
6.
Avgolemono Sauce
2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste
Whisk together the eggs,
lemon juice, and cornstarch mixture. Combine with
the remaining ingredients in a saucepan and bring to
a simmer over low heat, stirring frequently, until
the sauce is hot and slightly thickened. Do not
boil. Makes about 2 cups (500 ml).
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Stuffed pork chops are
certainly not unique to American cooking, but there
was a day when it seemed that every restaurant and
diner in the USA featured them on the menu. This
recipe relies on fresh herbs for a slightly more
sophisticated rendition than you will find in the
typical roadside diner.
Herb-Stuffed Pork
Chops
6 Tbs (90 ml) butter
1/2 lb (250 g) mushrooms, thinly sliced
1 small yellow onion, finely chopped
1/4 cup (60 ml) finely chopped celery
1 cup (250 ml) dry bread crumbs
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh chives
1 Tbs (15 ml) chopped fresh tarragon
1/4 cup (60 ml) chopped prunes, apricots, figs, or
other dried fruit
Salt and freshly ground pepper to taste
4 to 6 double-rib pork chops, with a pocket cut in
the middle
1 cup dry white wine, chicken stock, or water
Melt 4 tablespoons (60 ml)
of the butter in a large heavy skillet over moderate
heat. Add the mushrooms, onion, and celery and cook
until the onion is translucent. Add the bread
crumbs, the herbs, dried fruit, salt, and pepper,
and stir to combine. Set the stuffing aside. Season
the pork chops inside and out with salt and pepper.
Stuff the mushroom mixture loosely into the pockets
and fasten with a toothpick or two. Heat the
remaining butter in a large heavy skillet over high
heat and brown the chops on both sides. Reduce the
heat to low, add the liquid to the skillet, and
simmer covered until the chops are tender, about 1
hour. Serves 4 to 6.
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Veronique is a fancy
French term for dishes that contain grapes. Call it
what you will, this dish is quick, easy, and
delicious.
Herbed Halibut
Veronique
1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10
ml) dried
4-6 halibut fillets, or other firm, white fish,
about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes
Combine the cream, wine, and
tarragon in a skillet large enough to hold the fish
in a single layer and bring to a simmer over
moderate heat. Season the fish with salt and pepper
and add to the skillet. Simmer covered until the
fish is cooked through and firm to the touch, about
8 minutes. Transfer the fish to a warm platter and
stir the mustard into the sauce. Bring to a boil
over high heat and cook, stirring occasionally,
until the sauce has thickened, about 10 minutes. Add
the grapes and heat through. Spoon the sauce over
the fish and serve immediately. Serves 4 to 6.
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This classic British dish is
one of the world’s great inventions, and one of my
all-time top five favorites.
Herbed Roast Beef with Horseradish Sauce and
Yorkshire Pudding
1 3-rib standing rib roast
(about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste
For best results, age the
beef for 4 to 7 days. Unwrap the roast, dry it
thoroughly with paper towels, and place it on a wire
rack set over a pan lined with paper towels.
Refrigerate uncovered for 4 to 7 days. Before
cooking, trim off any parts that are completely
dehydrated.
Whether you age the beef or
not, allow the roast to sit at room temperature for
3 to 4 hours before cooking. Tie segments of cooking
twine around the roast, between and parallel to the
ribs, to prevent the outer layer of meat from
separating from the rest of the roast during
cooking. Place the roast rib-side down on a wire
rack in a large roasting pan. Spread the top and
sides with the mustard. Combine the remaining
ingredients and spread over the mustard. Place in a
preheated 200º F (95º C) oven until the internal
temperature reaches 130º F (55º C) for medium-rare,
about 31/2 hours, or 30 minutes per pound. Remove
from the oven and let stand 30 to 60 minutes before
serving. Reserve the drippings for the Yorkshire
pudding.
To carve, stand the roast up
so the bones are pointing upward. Remove the twine
and slide a long carving knife along the ribs to
separate the meat from the bones. Place cut-side
down and cut across the grain into thick slices.
Serves 6 to 8.
Horseradish Sauce
1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients and
refrigerate at least 1 hour before serving. Makes
about 11/4 cups (310 ml).
Yorkshire Pudding
2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings
Combine the egg, flour,
milk, and salt in an electric blender. Process at
high speed for 2 to 3 seconds. Turn off the machine
and scrape down the sides of the jar. Blend for 40
seconds. To make by hand, beat the eggs and salt
until frothy. Beat in the flour gradually, followed
by the milk. Refrigerate for at least 1 hour. Heat
the beef drippings in a large roasting pan (you can
use the one the roast was cooked in after removing
the rest of the drippings) over moderate heat until
the drippings are hot and begin to bubble. Beat the
batter briefly and pour into the hot roasting pan.
Place in a preheated 375º F (190º C) oven and bake
for about 30 minutes, until the batter is crisp and
brown and has risen up the sides of the pan. Cut the
pudding into squares and serve immediately. Serves 6
to 8.
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This method of roasting
requires a little more attention than others due to
the frequent basting, but the result is a crisp skin
that makes it well worth the extra effort.
Herbed Roast Chicken
1 roasting chicken (3.5 to 4
lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4-6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil
Season the inside of the
chicken with salt and pepper. Place the garlic,
herbs, and lemon wedges in the cavity. Truss the
chicken and place in a lightly greased roasting pan.
Drizzle with the olive oil and rub it into the skin
of the chicken. Place the pan in the center of a
preheated 425º F (220º C) oven. Baste with the
accumulated pan juices every 10 to 15 minutes until
the chicken is done, about 80 to 90 minutes. The
chicken is done when the juices run clear when the
thickest part of the thigh is pricked with a knife.
Remove the chicken from the oven and allow to rest
10 minutes before carving. Serves 4 to 6.
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This recipe also works for
fish with some adjustment to the cooking time, and I
really think that this will become one of your
“stand-by” recipes once you have tried it.
Lemon-Rosemary
Game Hens
2 small Cornish game hens or
2 large chicken breast halves
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) fresh lemon juice
1 tsp (5 ml) dried rosemary, crushed or 1 Tbs (15
ml) fresh rosemary, finely chopped
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Cut the game hens in half,
rinse, and pat dry. Combine with the remaining
ingredients in a non-reactive bowl and toss to coat
the hens evenly. Allow to marinate refrigerated for
1 to 2 hours. Roast in a preheated 350º F (180º C)
oven for 30 to 40 minutes, until lightly browned.
Serves 2.
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This green version is just
one example of the many moles of Mexican cuisine. A
mole (from the Nahuatl word molli for sauce) doesn’t
necessarily include chocolate as some food pundits
would have us believe, but some sort of chili pepper
is always among the ingredients.
Mexican Chicken in Green Sauce (Pollo en Mole Verde)
2-3 lbs (900-1350 g) chicken
pieces
2 cups (500 ml) chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup (125 ml) walnuts
1/2 cup (125 ml) almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups (500 ml) coarsely chopped tomatillos (Mexican
green tomatoes)
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil
* Also called pepitas,
pumpkin seeds are available in many supermarkets and
Hispanic specialty shops.
Combine the chicken pieces
and stock in a pot and bring to a boil over high
heat. Reduce the heat and simmer covered for 45
minutes. Drain the chicken and keep it warm,
reserving the stock. Using a fork, hold the poblano
chiles over a gas flame or electric burner until the
skin is blistered and blackened in places. Place in
a paper bag and allow to rest for 20 minutes. Peel
the peppers, slit them lengthwise, and remove the
seeds and veins. Working in small batches, pulverize
the pumpkin seeds in an electric blender or food
processor. Combine the poblano chiles, ground
pumpkin seeds, walnuts, almonds, onion, garlic,
tomatillos, coriander, salt, and pepper in a bowl
and mix to combine. Working in batches, puree the
mixture in an electric blender or food processor,
adding enough of the reserved chicken stock to make
a thick paste. Heat the oil in a large skillet over
high heat and add the sauce. Cook, stirring
constantly, for 3 to 4 minutes. Thin to the
consistency of heavy cream with the chicken stock if
necessary. Reduce the heat to very low, transfer the
chicken to the skillet, and simmer covered until the
chicken is very tender, 15 to 20 minutes. Serves 4
to 6.
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Serve boiled new potatoes
and a green salad with this simple dish and you have
a complete meal in jiffy.
Poached
Chicken in Herb Sauce
4-6 skinless, boneless
chicken breast halves
2-3 scallions (spring onions), green and white
parts, chopped
12 whole black peppercorns
1-inch (3 cm) piece of fresh ginger, chopped
1/2 cup (125 ml) dry white wine (optional)
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) heavy cream
1-2 Tbs (15-30 ml) chopped fresh dill, chervil,
chives, tarragon, or mixture of these, plus
additional for garnish
Salt and freshly ground pepper to taste
Place the chicken,
scallions, peppercorns, ginger, and optional wine in
a pot and add enough salted water to cover the
chicken. Bring to a simmer over high heat. Reduce
the heat and simmer covered until the chicken is
cooked through, about 10 minutes. Remove from the
heat and transfer the chicken to a plate. Measure 1
1/2 cups (375 ml) of the cooking liquid and return
the chicken to the pot to keep warm. Heat the butter
in a saucepan over moderate heat and cook the flour
for 2 minutes. Stir in the reserved cooking liquid
and the cream and bring to a boil, stirring
constantly. Stir in the chopped herbs and salt and
pepper. Transfer the chicken to a serving platter
and pour the sauce over it. Garnish with more
chopped herbs if desired. Serves 4 to 6.
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Roast rack of lamb is one of
my absolutely favorite dishes, but the price puts it
in the extravagant category so I reserve it for very
special occasions.
Roast
Rack of Lamb with Mint Sauce
2-3 racks of lamb, 8 to 9
ribs each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
Trim off as much fat and
silver skin as possible from the lamb. If desired,
“french” the bones by cutting and scraping the fat
and tissue from the bones with a small paring knife.
Season with salt and pepper. Meanwhile, place a
roasting pan in a preheated 425º F (220º C) oven.
Heat the oil in a skillet over moderate heat and
brown the racks of lamb, meat side down, until they
have formed a brown crust, standing the racks
upright and leaning them against each other to brown
the bottoms as well. Transfer the racks to the
preheated roasting pan, bone side down, and roast
until the internal temperature is 135º F (58C) for
medium rare, about 12 to 15 minutes. Remove from the
oven and let rest for 10 minutes. Cut each rack into
individual serving portions, or into individual ribs
chops if desired. Serve with mint sauce (see below).
Serves 4 to 6.
Mint Sauce
1 cup (250 ml) white wine
vinegar
6 Tbs (90 ml) sugar
1/2 cup (125 ml) loosely packed mint leaves
Bring the vinegar and sugar
to a boil in a small saucepan over moderate heat.
Simmer uncovered until reduced to about 1/2 cup (125
ml). Remove from the heat and allow to cool for 10
minutes. Chop the mint and stir into the vinegar
mixture. Let stand for at least 1 hour or overnight.
Serve at room temperature. Makes about 3/4 cup (180
ml).
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I have been cooking steaks
according to James Beard’s method for over 25 years,
and everyone I have served them to remarks how
wonderful they are. Mr. Beard recommends brushing
off the charred herbs before serving, but I leave
them on, adding a texture note in addition to the
flavor. I haven’t given quantities because it’s
really more of a technique than a recipe.
Rosemary Steak
Press a coating of fresh or
dried rosemary leaves into both sides of your
favorite cut of beef steak. Season with salt and
freshly ground pepper. Heat a little olive oil in a
large heavy skillet over high heat and sauté the
steak until done to the degree you prefer.
Alternately, the steak may be grilled over hot
coals.
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If you have a rosemary bush
in the garden, pick the sturdiest stems and thread
on as many scallops as they will hold. Smaller,
store-bough sprigs of rosemary won’t hold quite as
many, but they’ll still do a fine job.
Rosemary-Skewered Scallops
1 1/2-2 lbs (675-900 g)
large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4-6 branches of fresh rosemary, each about 6 inches
(15 cm) long
Toss the scallops with the
olive oil, season them with salt and pepper, and
sprinkle them with the Parmesan cheese. Strip the
leaves off the rosemary branches, leaving only about
1 inch (2.5 cm) of leaves at the top. Skewer the
scallops onto the branches. It may help to form a
sharp point on the tips of the branches by cutting
them at an angle. Grill directly over hot coals for
a total of 5 to 6 minutes, turning them halfway
through the grilling time. Serves 4 to 6.
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This dish was created by the
renowned international food detective Basil St.
Jacques while entertaining guests on Retsina, his
private Aegean island.
Scallops Basil
St. Jacques
2 lbs (450 g) sea scallops
2 cups (500 ml) dry white wine
3 Tbs (45 ml) butter
4 shallots, peeled and finely chopped
1 cup (250 ml) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) heavy cream
Salt and white pepper to taste
1/2 cup (125 ml) thinly sliced fresh basil leaves
Poach the scallops in the
wine over moderate heat for 3 minutes. Drain and
reserve the liquid. Melt the butter in a saucepan
over moderate heat and sauté the shallots and
mushrooms until tender, about 5 minutes. Add the
flour and stir to blend well. Add the reserved
poaching liquid, cream, salt, and white pepper. Heat
but do not boil, stirring frequently, until
thickened. Add the scallops and stir gently. Heat
just until the scallops are heated through, about 2
minutes. Serve garnished with chopped fresh basil.
Serves 4 to 6.
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The subtle flavor of olive
oil stands out when combined with other equally
subtle ingredients, and nothing tastes better with
olive oil than not-so-subtle garlic. This dish
represents a happy marriage of mild and bold
flavors.
Spanish Shrimp in Green Sauce (Camarones en Salsa
Verde)
1/4 cup (60 ml) extra-virgin
olive oil
3-4 cloves garlic, peeled and cut in half
1-1 1/2 lbs (450-675 g) large shrimp, peeled and
deveined
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine or vermouth
1/2 cup (125 ml) water
Heat the olive oil in a
large skillet over moderate heat and sauté the
garlic until lightly browned. Remove the garlic from
the oil and chop finely. Add the shrimp to the
skillet and cook covered for 5 minutes. Remove the
shrimp from the skillet and stir the flour into the
oil. Add the chopped garlic, parsley, salt, and
pepper, stirring to combine. Stir in the wine and
water and simmer uncovered for 5 minutes, stirring
frequently. Return the shrimp to the skillet and
heat through. Serves 4 to 6.
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This recipe is an updated
version of an Italian classic, reduced in fat but
not in flavor.
Spinach and
Herb Cannelloni
2 cups (500 ml) tomato
sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and
drained)
12 oz (350 g) low-fat ricotta cheese or low-fat
cottage cheese
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce,
dried herbs, and 1 teaspoon (5 ml) chopped garlic in
a saucepan and simmer over medium heat for 15
minutes. Remove from heat and set aside. Chop the
spinach and combine with the remaining ingredients
except the pasta shells. Lightly coat a baking pan
with olive oil or non-stick cooking spray and spread
half the sauce in the bottom. Fill each cannelloni
or manicotti shells with the cheese mixture and
place in the baking pan. Top with the remaining
tomato sauce. Bake at 350º F (180º C) for 20 to 30
minutes, until heated through. Serves 4 to 6.
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The secret to making this
dish both fast and fabulous is not to over-cook the
chicken. Sauté the breasts until barely done since
they will continue to cook after you remove them
from the skillet.
Tarragon Chicken
Breasts
2 Tbs (30 ml) butter
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) dried tarragon
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste
Heat the butter in a large
skillet over moderate heat and sauté the chicken
breasts just until they are firm to the touch, about
4 to 5 minutes per side. Remove to a serving platter
and keep warm in a 200º F (90º C) oven. Add the
flour to the pan and stir to combine with the liquid
remaining in the pan. Stir in the wine, mustard, and
tarragon and bring to a boil, stirring constantly.
Add the cream, salt, and pepper and cook until the
sauce thickens, 1 to 2 minutes. Pour the sauce over
the chicken and serve immediately. Serves 4 to 6.
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The secret to this dish, as
with any recipe using chicken breasts, is to not
overcook the meat. Cook it just until the meat is
firm to the touch, and test by making a small cut in
the thickest part of the meat to make sure there is
no hint of pink.
Tarragon Lime
Chicken
1/4 cup (60 ml) extra-virgin
olive oil
1/4 cup (60 ml) fresh lime juice
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10
ml) dried
1 Tbs (15 ml) chopped fresh thyme or 1 tsp (5 ml)
dried
Salt and freshly ground pepper to taste
4-6 skinless boneless chicken breast halves
Whisk together the oil, lime
juice, herbs, salt, and pepper and combine with the
chicken breasts in a bowl or plastic bag. Marinate
at room temperature for 20 to 30 minutes. Transfer
the chicken to a broiler pan or baking sheet and
discard the marinade. Broil under a preheated
broiler just until cooked through, about 3 minutes
per side. Serves 4 to 6.
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Desserts
Fresh or dried herbs may be
used to add a delicate floral note to many fruit
dishes. Here bay leaves lend their unique aroma to
fresh pears.
Baked Pears
with Bay Leaves
4-6 firm pears, peeled,
halved, and cored
12-15 bay (laurel) leaves, crushed
12 black peppercorns, crushed
1/4 cup (60 ml) water
2 Tbs (30 ml) sugar
Place half the bay leaves
and peppercorns in a baking dish big enough to hold
the pears snugly. Add the water and sugar. Place the
pears in the baking dish cut side down and sprinkle
with the remaining bay leaves and peppercorns. Cover
tightly and bake in a slow 200º F (90º C) oven for 3
hours. Serve warm, chilled, or at room temperature.
Serves 4 to 6.
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We have already discussed
the popularity of mint with fruits, and thyme is
another herb that pairs nicely with fruits of all
kinds. Try adding a pinch to any fruit salad,
compote, or fruit preserves.
Herbed Plum Tart
1 prepared 9-inch (23 cm)
pastry shell or your favorite pastry recipe
1 1/2 lbs (675 g) ripe red plums, quartered and
pitted
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) ground cinnamon
1/4 cup (60 ml) plum or red currant jelly
1/2 tsp finely chopped fresh thyme leaves
Press the pastry dough into
a 9-inch (23 cm) tart pan with a removable bottom.
Bake in a preheated 350º F (180º C) oven until fully
baked and golden brown. Cool the tart shell on a
wire rack. Meanwhile, combine the quartered plums,
sugar, and cinnamon in a large bowl and toss to
combine. Combine the jelly and thyme in a small
saucepan and heat over low heat just until melted.
Brush the inside of the baked shell with half the
jelly. Arrange the plums skin side up in the tart
shell, overlapping them slightly. Brush with the
remaining jelly mixture. Cover the rim of the pastry
with aluminum foil to prevent it from overcooking
and bake an additional 30 minutes, until plums are
tender. Cool on a wire rack and serve warm, chilled,
or at room temperature. Makes one tart to serve 6 to
8.
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Fresh figs are one of
nature’s miracles; they’re like candy that grows on
trees. I love them as a dessert with a little
Gorgonzola or goat cheese, and you can certainly
serve these figs with your favorite cheese.
Roasted
Figs with Thyme and Honey
1 tsp (5 ml) butter or
vegetable oil
8 large fresh figs, cut in half
3 Tbs (45 ml) honey
1/4 cup (60 ml) dry red wine (or orange juice for a
non-alcoholic version)
1/4 tsp (1 ml) dried thyme, or 4 sprigs fresh thyme
Grease the bottom of a
baking dish with the butter. Place the figs, cut
side down, in the bottom. Cover the figs with the
honey and wine, and add the thyme on top. Cover with
aluminum foil and bake at 375º F (190º C) for 15
minutes. Serve hot, cold, or at room temperature.
Serves 4.
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You will be surprised what a
little bit of fresh thyme does to stewed peaches.
You might try adding some thyme to your favorite jam
and jelly recipes, too.
Stewed Peaches
with Thyme
2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
2-3 sprigs fresh thyme
1 cinnamon stick
6 to 8 firm, ripe peaches, peeled, halved, and
pitted
Combine all ingredients
except the peaches in a large saucepan over moderate
heat and boil for 2 minutes. Add the peach halves
and boil uncovered for 10 minutes. Remove from the
heat and allow to cool for at least 30 minutes.
Place the peaches in clean jars and bring the
remaining syrup to a boil. Pour over the peaches and
seal the jars. Will keep refrigerated for up to 3
weeks. Makes about 6 cups (1.5 L).
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Tomatoes for dessert? Why
not? After all, tomatoes are fruits (botanically
speaking) and, paired with their favorite herb, they
make a sweet and tangy finish for a summer meal.
Tomato-Basil Sorbet
About 3 lbs (1350 g) fresh
ripe tomatoes, peeled, seeded, and chopped or 3 cups
(750 ml) tomato juice
3/4 cup (180 ml) sugar
1/4 cup (60 ml) chopped fresh basil
1 tsp (5 ml) lemon juice
Puree the tomatoes in an
electric food processor or blender and strain
through a fine sieve to make 3 cups (750 ml) tomato
juice. Combine 1 cup (250 ml) of the juice with the
sugar and basil in a small saucepan and bring to a
simmer over moderate heat, stirring to dissolve the
sugar. Strain the mixture and stir in the remaining
tomato juice and lemon juice. Freeze in an ice cream
maker according to the manufacturer’s instructions.
Makes about 1 quart (1 L).
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Breads
Herb gardeners will love
this bread. You can use any one of six fresh herbs,
or a combination of your own creation.
Fresh Herb Bread
1 package (1 Tbs, 15 ml)
dried yeast
31/2 cups (875 ml) bread or all-purpose flour
(approximately)
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) non-fat dry milk
11/4 cups (310 ml) hot water
1 Tbs (15 ml) butter at room temperature
One or more of the following finely chopped fresh
herbs:
2 Tbs (30 ml) dill
2 Tbs (30 ml) savory
2 Tbs (30 ml) basil
1 Tbs (15 ml) oregano
1 Tbs (15 ml) thyme
1 Tbs (15 ml) marjoram
Blend the yeast and 1 1/2
cups (375 ml) of the flour in a large mixing bowl.
Add the sugar, salt, milk, and hot water and beat
for 3 minutes with a wooden spoon or electric mixer.
Add the butter and continue beating until the batter
pulls away in strings from the sides of the bowl.
Gradually add the remaining flour until the dough
has formed a ball and can be kneaded. Knead on a
lightly floured surface until the dough is smooth
and satiny, about 8 minutes. Place the dough in a
lightly greased bowl, turning it to grease all
sides, cover with plastic wrap, and allow to rise
until doubled in volume, about 1 hour. Turn the
dough out onto a floured, flatten it with your
fingers, sprinkle it with the herb or herbs of your
choice, and knead for 2 minutes, and form into a
ball. Form the ball into an oval about 9 inches (23
cm) long and 6 inches (15 cm) wide. Fold the oval in
half lengthwise, pinch the seam, and place seam side
down in a lightly greased 9x5-inch (23x12 cm) loaf
pan. Cover with wax paper or parchment and allow the
dough to rise until doubled in volume, about 45
minutes. Bake in the middle of a preheated 375º F
(190º C) oven until the crust is golden brown and a
toothpick inserted in the center comes out dry and
clean, about 45 minutes. Remove from the oven and
immediately turn out onto a wire rack to cool on a
wire rack before serving. Makes 1 loaf.
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Here is a quick and easy
breakfast dish that is almost as easy to make for 20
people as for two. You could even mix up a large
batch of the topping and let your house guests
assemble and toast their own.
Herbed Cheese Toast
2 eggs
3/4 cup (180 ml) cottage cheese or ricotta
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
4 slices bread
Combine the eggs, cheese,
herbs, salt, and pepper in a small bowl. Spread over
the bread and place under a preheated broiler for 3
to 4 minutes, until puffy and lightly browned.
Serves 4.
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This rustic Italian bread
began appearing on the menus of trendy restaurants
years ago, and the trend doesn’t seem to be slowing
down. Try topping it with tomatoes or roasted
peppers, or use it for open-faced sandwiches. My
favorite way to eat it is to simply dip the warm
bread in extra virgin olive oil.
Herbed Focaccia
1 package (1 Tbs, 15 ml)
active dry yeast
1 1/2 cups (375 ml) warm water
31/2 cups (875 ml) all-purpose flour
2 Tbs (30 ml) olive oil, plus additional for the
loaves
2 tsp (10 ml) salt
1 Tbs (15 ml) chopped fresh rosemary leaves
1 Tbs (15 ml) chopped fresh thyme leaves
1 Tbs (15 ml) chopped fresh sage leaves
1 Tbs (15 ml) chopped fresh chives
Cornmeal
In a large mixing bowl, stir
together the yeast, 1/2 cup (125 ml) of the warm
water, and 1 cup (250 ml) of the flour. Sprinkle the
remaining flour on top of the mixture and do not
stir. Allow the yeast mixture to rise until it rises
up through the flour, 30 to 60 minutes. Add the
remaining warm water, olive oil, salt, and the
herbs, stirring to combine. Turn out onto a floured
work surface and knead 5 minutes, until smooth and
elastic. It should be very soft and a little bit
sticky. Shape into a ball and place in an oiled
bowl, coating the dough well with additional olive
oil. Allow to rise until double in volume. Punch the
dough down and divide into two equal pieces. Shape
into balls and place on a heavily floured surface at
least 6 inches (15 cm) apart. Brush the tops with
olive oil and allow to rise until doubled in volume.
Stretch and shape each ball into a 10-inch (25 cm)
disk and place on a heavy baking sheet that has been
dusted with cornmeal. Prick the dough all over with
a fork. Bake in a preheated 450º F (230º C) oven for
about 20 minutes, until golden brown. Cool on a wire
rack. Makes two 10-inch (25 cm) loaves, to serve 6
to 8.
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This recipe comes from my
mother’s files and is written in a hand she doesn’t
recognize and is unsigned, so I can’t tell you where
the recipe originally came from. I can tell you that
my family has enjoyed it for decades.
Tomato Herb Bread
1 package (about 1 Tbs, 15
ml) active dry yeast
1/4 cup (60 ml) warm water
1 1/2 cups (375 ml) milk
3 Tbs (45 ml) butter
2 tsp (10 ml) salt
2 Tbs (30 ml) sugar
6-7 cups (1.5-1.75 L) unsifted all-purpose flour
2 eggs, beaten
1 large tomato, peeled, seeded, and chopped
1 Tbs (15 ml) dried onion flakes
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried thyme
Combine the yeast and water
in a small bowl and allow to rest at room
temperature until foamy, about 15 minutes. Combine
the milk and butter in a small saucepan and heat
over a low flame just until the butter starts to
melt. Place the salt, sugar, and 2 cups (500 ml) of
the flour in a large mixing bowl. Add the yeast
mixture and the milk mixture and beat until
incorporated. Add the eggs, tomato, onion, and herbs
and beat to incorporate. Add the remaining flour 1/2
cup (125 ml) at a time, beating constantly, until
the dough becomes stiff and begins to pull away from
the sides of the bowl. Turn onto a floured surface
and knead, adding as little flour as possible, until
the dough is smooth, about 10 minutes. Place in a
greased bowl, cover, and allow to rise in a warm
place until doubled in volume, about 90 minutes.
Punch the dough down and knead slightly on a floured
surface. Divide into two equal pieces and place in
lightly greased loaf pans. Bake in a preheated 350º
F (180º C) oven until browned on top, 35 to 40
minutes. Remove from the pans and cool on a wire
rack before slicing. Makes 2 loaves.
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Sauces and
Condiments
Use this traditional South
American seasoning as a rub for meats, poultry, and
fish, or add a sprinkle to liven up a soup or stew.
Chilean Aliño
1 Tbs (15 ml) dried thyme
1 Tbs (15 ml) dried oregano
1 Tbs (15 ml) dried rosemary
1 Tbs (15 ml) dried sage
1 Tbs (15 ml) dried mint
1 Tbs (15 ml) dried tarragon
Mix the herbs together ands
store in an airtight container.
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This traditional Argentine
accompaniment to grilled and roasted meats adds a
pleasing spiciness to steaks and chops which comes
as much from the garlic as the cayenne. Try it next
time you grill a steak for dinner.
Chimichurri (Argentinean Parsley Sauce)
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/2 cup (125 ml) finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) cayenne pepper (or to taste)
Salt and freshly ground pepper to taste
Whisk together the oil and
vinegar in a bowl, and then stir in the remaining
ingredients. Let stand at room temperature for 2 to
3 hours before serving. Makes about 1 1/2 cups.
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Most Spanish-speaking
countries have a seasoning mixture they call adobo,
and this is one of the many variations found in the
Caribbean. Use this as a sauce or marinade, or omit
the lime juice and use the paste as a rub for meats,
chicken, and fresh fish.
Cuban Adobo
1/2 cup (125 ml) lime or
lemon juice
2 bunches cilantro (coriander leaves)
2-4 cloves garlic
1 Tbs (15 ml) chopped fresh oregano
1 Tbs (15 ml) chopped fresh thyme
2 tsp (10 ml) freshly ground pepper
1 tsp (5 ml) ground cumin
Combine all ingredients in a
blender and process until smooth. Store refrigerated
in a non-reactive container for up to 1 week. Makes
about 1 1/2 cups (375 ml).
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Mojo is used as a
table sauce in Cuba, much as a Mexican salsa. The
juice of bitter Seville oranges is usually used, and
if this is unavailable in your area I suggest using
lime juice rather than regular orange juice. Use
mojo sparingly on grilled meats, chicken, and
vegetables.
Cuban Mojo
1/4 cup (60 ml) olive oil
2-4 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup (125 ml) Seville orange juice or lime juice
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried cumin
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped cilantro (coriander leaves)
Heat the oil in a small
skillet over moderate heat and sauté the garlic and
shallot until lightly browned. Remove from the heat
and stir in the orange juice, oregano, cumin, salt,
and pepper. Cool to room temperature before stirring
in the cilantro. May be stored refrigerated in an
airtight container for up to 2 weeks. Makes about 1
cup (250 ml).
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Gremolata is an
Italian garnish that is traditionally sprinkled over
osso buco, but it also livens up soups,
salads, pasta, and even sandwiches.
Gremolata
1 cup (250 ml) loosely
packed parsley
2 tsp (10 ml) grated lemon rind
4-6 cloves garlic, chopped
Combine all ingredients in
an electric food processor and process until finely
chopped. Makes about 1/2 cup (125 ml) to serve 4 to
6.
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Make a variety of herbed
butters when herbs are fresh and in season. They can
be refrigerated for weeks and frozen indefinitely
without any appreciable loss of flavor. When made
with parsley, herbed butter becomes beurre maître
d’hôtel, a classic French garnish for steaks and
steamed vegetables. Use these to add a quick punch
of fresh herb flavor to just about any dish.
Herbed Butters
8 Tbs (1 stick, 110 g)
unsalted butter
3-4 Tbs (45-60 ml) chopped fresh parsley, dill,
chives, tarragon, cilantro, chervil, celery leaves,
savory, or any combination of these
1 Tbs (15 ml) lemon juice
1-2 cloves garlic, crushed (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Mix all the ingredients
until thoroughly combined. The butter may be stored
in plastic bags or small airtight containers, or may
be rolled into logs and tightly wrapped in plastic
wrap. Makes about 1/2 cup (125 ml).
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It’s hard to eat in a good
restaurant these days without running across some
sort of “pesto” made with turnip greens and
pistachios, or rhubarb and gorgonzola, or some such
misguided attempt at originality on the part of the
chef. This recipe is the one that started all that,
and there is nothing better than the real thing. It
is traditionally served as a sauce for pasta, but it
also livens up vegetables and soups, and is great
spread on toast as an appetizer.
Pesto Genovese
2 cups (500 ml) fresh basil
leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste
Combine all ingredients in
and electric blender and process until smooth,
stopping the blender once or twice to scrape down
the sides of the jar. When serving with pasta,
loosen the sauce with a little bit of the boiling
water from the pasta pot. Makes about 2 cups (500
ml), or enough for about 6 servings of pasta.
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The flavor of this sauce is
so intense, you’ll find that a little goes a long
way. Toss it with hot pasta, add it to salad
dressings, or spread a little on toast.
Pesto Rosso (Red
Pesto)
1 cup (250 ml) sun-dried
tomatoes
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) oil-cured black olives, pitted
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried rosemary
leaves
2-4 cloves garlic, chopped
Hot red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste
Combine all ingredients in a
food processor and process until almost smooth but
slightly chunky. Will keep refrigerated for up to 1
month. Makes about 1 1/2 cups (375 ml).
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We are all familiar with the
pesto Genovese from northern Italy, and this is how
they do it just over the border in France. Use this
reduced-fat version to liven up pasta, soup, or
grilled fish or meat.
Reduced-Fat Pistou
1 cup (250 ml) packed fresh
basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste
Combine all ingredients in
an electric food processor or blender and process
until smooth. Makes about 3/4 cup (180 ml).
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This tart sauce is great on
fish and eggs, and can be used as a sauce or dip for
shrimp and raw vegetables.
Sorrel Sauce
2 Tbs (30 ml) butter
2 cups (500 ml) chopped fresh sorrel leaves
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste
Heat the butter in a pot
over moderate heat and sauté the sorrel just until
it wilts and changes color. Add the remaining
ingredients and bring to a boil. Simmer uncovered
for 2 minutes. Makes about 1 cup (250 ml).
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Use this colorful sauce to
add the bright flavor of fresh herbs to poached
fish, grilled meats, and steamed vegetables.
Spanish
Green Sauce (Salsa Verde)
3/4 cup (180 ml)
extra-virgin olive oil
2 bunches fresh parsley
3-4 sprigs fresh mint
4 anchovy fillets
1-2 cloves garlic, chopped
1 Tbs (15 ml) capers
Salt and freshly ground pepper to taste
Combine all ingredients in an electric blender and
process to form a smooth sauce. Makes about 2 cups
(500 ml).
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This classic sauce is
traditionally served on cold poached salmon, but you
will find that it is also great on cold chicken and
steamed vegetables, and a dollop livens up just
about any sandwich.
Watercress Sauce
1 1/2 cups (375 ml) chopped
watercress
1 1/2 cups (375 ml) mayonnaise
1 Tbs (15 ml) wine vinegar
1 shallot, chopped
Salt and ground white pepper to taste
Combine the ingredients in a
food processor or electric blender and puree until
smooth. Makes about 2 cups (500 ml).
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|
Joe Barkson has been
writing and publishing under the pen name
"The Chef at Worldwide Recipes"
since 1998. He came to food writing late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive international
travel during his formative years, and this accounts for the
emphasis on world cuisine in his choice of recipes and themes.
Twice married and currently happily single, he lives in rural
Georgia with a hyperkinetic schipperke that answers to Cooky when the mood
strikes him.