THE HERB SOCIETY OF NASHVILLE
Unit of
The Herb Society of America, Inc.
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THE HERB SOCIETY OF NASHVILLE Unit of The Herb Society of America, Inc.
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The Herb Society does not give advice on the medicinal uses of herbs. |
RECIPES PAGE The Herb Society of Nashville has some of the best cooks in the state. We share recipes here and invite you to submit your recipe for publication on our Recipes Page. Here is the list of recipes below:
Grilled Pork Tenderloin with Rosemary Orange Glaze Fine Cooking, July 2002, page38. The recipe suggests brining, which does add to the juiciness. But I am not sure it is necessary. If you choose to do so, you dissolve ¼ cup kosher salt and ¼ cup sugar in 1 qt cool water, and put in 2 tenderloins. Let it sit for 1 ½ hour. Or double the amount of salt and sugar and let it sit for 45 minutes. You must rinse the tenderloins after sitting in the more concentrated brine to prevent over-saltiness. I liked the grilled glazed pork without the sauce, but David wants a sauce on most things. The sauce mentioned is recommended by the recipe author for this glazed tenderloin. Glaze (enough for 2 tenderloins) ¼ c frozen orange juice concentrate, thawed In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly. Pat the tenderloins dry and brush them with the glaze. Grill tenderloins in the following manner: Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately. Orange Balsamic Sauce 1 tsp vegetable oil of olive oil Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm.. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloins.
Dilled Chicken Picatta
2 servings 2 boneless, skinless chicken breast halves (about 12 oz.) Salt and freshly ground black pepper 1 ½ tablespoons extra-virgin olive oil ½ cup dry white wine Thinly sliced zest of ½ lemon (removed with a zester) 1 tablespoon freshly squeezed lemon juice 1 tablespoon unsalted butter 2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped fresh parsley 1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper. 2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-inch) skillet over medium-high heat until the oil begins to smoke. Using tongs, lower the chicken breasts into the oil. Cook until lightly browned on the underside, 2 to 3 minutes, then turn and brown the other side for the same amount of time. At this point the chicken should be firm and fully cooked. If you are not certain, cut into the thickest part with a paring knife to be sure there is no longer any sign of pink or translucence. Remove the skillet from the heat and transfer the chicken to warmed dinner plates. 3. Sauce. Pour off any oil in the skillet, then pour in the wine and stir to dislodge the browned bits in the pan. Cook over medium heat until the wine boils down to half its volume, Add the lemon zest, lemon juice, and butter; swirl the pan until the butter is melted and incorporated. Stir in the dill and parsley. Taste and add additional salt and pepper if needed. Spoon the sauce over the chicken and serve right away. Variation Add 2 tablespoons drained capers to the sauce along with the wine Substitutions Replace the dill with one of the following: 3 tablespoons coarsely chopped fresh basil, 2 tablespoons finely snipped fresh chives, 1 tablespoon coarsely chopped fresh marjoram or Italian oregano, 2 tablespoons coarsely chopped fresh spearmint or French tarragon, or 2 teaspoons coarsely chopped fresh English or lemon thyme.
DARK CHOCOLATE TART WITH GINGERSNAP CRUST
Grouper with Tomato and Basil
Active time: 15 min Start to finish: 25 min Makes 2 servings. ingredients2 tablespoons extra-virgin olive oil Accompaniment: fresh corn spoon bread preparationWorking off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper. Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes. Gourmet, July 2002 Try adding some lemon zest and capers also Very quick and great.
SPINACH QUICHES
Cucumber Dip HERB TOASTETTES 1 loaf Pepperidge Farm Thin-sliced White Bread 1 stick butter 1 t. fresh lemon Juice 3 T. fresh minced herbs (parsley, tarragon, chives, marjoram) 2 heaping T. toasted sesame seed Trim edges. Cut each slice in half. Mix butter, herbs, lemon juice and sesame seed. Spread lightly on bread slices. Bake at 300 for 20 minutes. Turn off oven and leave in an additional 30 minutes or until crisp. ROSEMARY PECANS 2 Tbsp. butter 1-½ tsp. dried rosemary, crumbled or 1 Tbsp fresh 2 cups pecan halves 1-½ tsp. salt ½ -¼ tsp. cayenne Preheat oven to 350°. Melt butter in jellyroll pan, add remaining ingredients and mix well. Bake 10-15 minutes, stirring and shaking occasionally, until nicely browned. Be careful not to burn. Remove from pan and spread on brown paper. Drain 3 minutes, then transfer to another piece of brown paper and let cool. Store in an airtight container. Makes 2 cups MUSHROOM QUICHE 9” pastry shell 4 T butter 2 T minced green onion tops 1# fresh mushrooms, thinly sliced 1 ½ tsp salt 1 tsp lemon juice 4 eggs 1 C heavy cream 1/8 tsp pepper 1/8 tsp ground nutmeg ½ C grated Swiss cheese (~2 oz.) Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned. Set aside to cool. Reduce oven temp to 350º F. Melt 3T butter in large skillet. Add onion; cook 1 plus minute, stirring constantly. Stir in mushrooms, 1 tsp salt, and lemon juice. Cover pan and simmer over low heat for 10 minutes. Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter. Stir them occasionally to prevent scorching. Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg. Stir in the mushrooms. Pour into shell. Sprinkle top with grated cheese and dot with remaining tablespoon of butter. Bake at 350º F for 35 minutes or until puffy and brown, and a knife inserted comes out clean.
LIME CURD Potato Salad 5 medium-size red potatoes (about 2 pounds) 4 hard cooked eggs, diced 1 cup red bell pepper, thinly sliced 1 Tbsp. chopped parsley 2 green onions ½ cup lite mayonnaise ½ cup fat-free sour cream 2 Tbsp. horseradish ½ tsp. salt ½ tsp. pepper Cook potatoes in unsalted water until tender. Drain and cool. Cut potatoes in cubes. Combine potatoes, eggs, parsley, and green onions in a bowl. Combine remaining ingredients; pour over potatoes, tossing gently. Enjoy!
Cornbread 1 cup cornmeal ½ cup oil 2 eggs 1 ½ teaspoon baking powder 1 cup sour cream 1 small can creamed corn Bake in greased pan at 350º F for 45 minutes
Smoked Salmon Pate Makes one rolled loaf 3 packages (8oz. each) cream cheese 1 T. horseradish 11/2 t. dried dill 1T lemon juice 1t. all purpose seasoning such as Emeril or Natures 1T. Worcestershire 2 pounds smoked salmon, diced Garnish: fresh dill and lemon slices Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread. |
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Shelly Rosenberg.
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