It’s Weekend Herb Blogging #127 this week, and it’s hard to believe three months have gone by since I’ve hosted Weekend Herb Blogging, and 24 people are still on the list to host, which means I’ll still be sticking to my every-three-months schedule for a while.
There’s a surprise with this recap because I’ve finally succumbed to peer pressure and done a recap with photos. Yes, I know that some of you love the photos! This was something that was out of the question time-wise when I was doing the recap more frequently. It’s time consuming to copy, re-size, and optimize this many photos, and I’ve never been able to decide whether I think the photos are an incentive or a disincentive to click through to the original post, so I’m not sure still if I’ll do it every time! With so many photos, I’ve optimized them so the post won’t be slow to load, so click through to the site to see them as they were done by the photographer. One thing that’s no surprise at all is that there’s a magnificent array of interesting dishes again this week, so let’s move on and talk about the food.
I’m always learning new things from WHB and I didn’t know that taro is also called arbi until I read this post from Srivalli at Cooking 4 All Seasons. Judging from the comments, Arvi Fry must be delicious, and this recipe for Fried Arbi in a Rich Gravy certainly sounds like it would taste wonderful.
Sher from What Did You Eat has been getting requests for easy recipes (with no chopping!) so this week she’s given us a completely fabulous easy dish of Chickpeas with Arugula and Sherry. Chickpeas and arugula in the same dish, what a great combination!
Arugula may be the featured herb in the Parmesan Wafer Salad from Patricia at Technicolor Kitchen, but don’t miss the Parmesan Wafer, a kind of cheesy cracker which tops a delicious salad. I love the sound of this salad garnish, especially with yummy arugula.
If you’re a fan of Anna’s blog Morsels and Musings, you’ll be as excited as I was to learn that Anna is going off traveling this summer, since she’s sure to be sharing interesting recipes she seems to discover everywhere she goes. One place she’s going is Sweden where she’ll have another chance to taste her featured recipe, Svensk Fisksoppa or Swedish Fish Soup, something she learned to make from her sister-in-law.
I’ve been wanting to try the black Beluga lentils for a while now, after seeing various bloggers rave about how tasty they are, so I’m really drooling over the Spiced Black Lentils with Cilantro created by The Chocolate Lady at In Mol Araan. She’s used some of my very favorite seasonings here to spice the lentils, plus there’s cilantro, what more could you ask for?
Okay, so everyone knows blueberries are superfoods, just chock full of antioxidants, but Lisa from Lisa’s Kitchen has found an easy but delicious-sounding way to eat more. She’s making her salad even more appealing with the addition of blueberry vinaigrette which sounds interesting and uber-nutritious.
Buckwheat, Potatoes, Parsley
Lucky Vanessa from What Geeks Eat has just returned from visiting Paris, where she has discovered that she must have more crepes in her life. Her entry this week is a savory Buckwheat Galette, and if you’re like me, you may find out you don’t know what buckwheat is at all when you read this entry.
I was sorry to hear that my buddy Christine from Christine Cooks has suffered a dislocated tendon in one arm and is having to take it a little easy for a while. (Christine, do not overdo it. That’s an order!) Of course, Christine wouldn’t let a little injury like that stop her completely from cooking, so she’s made a delightful-sounding Spring Vegetable Soup, using greens from her garden and pantry staples.
Chives, Parsley, Sage
I’m intrigued with the variety of delicious things that can be made with leftover bread, and Joanna from Joanna’s Food has a tasty and creative idea of what to do with her bread remnants. I’ve never seen stuffing made quite like this, but her Forcement Balls with Three Herbs look and sound just delicious to me.
I love seeing how familiar ingredients are used in other parts of the world, and when Arfi from HomeMadeS sent a post about Bakwan Jagung or Indonesian Corn Fritters, it made me think of my own mom’s corn fritters. Don’t miss the charming comments here about Arfi’s own memories related to eating corn.
Last summer I discovered grilled eggplant and went from being eggplant-indifferent to being eggplant-enthusiastic, so I was loving the looks of the Grilled Eggplant from Pepy at The Art and Science of Food. I’m impressed with her completely perfect grill marks, truly a work of art!
You can count on seeing some gorgeous photos when you visit Haalo’s Cook (almost) Anything At Least Once, and her photos of the (possibly male and female?) fennel from this entry are no exception. I’m a huge fan of anything with mayo, so her recipe this week for Fennel Remoulade shot to the top of my “must try” list.
Fennel, Apple, Celery
I think Susan from Food Blogga is always an amusing writer in her posts, and this time she has an interesting story about how she has *almost* created a new blog event. I won’t give anything away except to tell you that there’s a wonderful-sounding recipe for Apple, Fennel, and Celery Salad thrown in for good measure in this delightful post.
Pam from Sidewalk Shoes has tried both hot and cold methods of making herb-infused oils, and I am suitably impressed. This time she’s created Garlic Chive Infused Oil; check and see what method she likes best.
Ginger, Bok Choy, Napa Cabbage
Alanna from A Veggie Venture is always finding creative ways to use vegetables, usually with an eye to the calories and fats, since she’s a committed weight watchers fan. I love the sound of her latest discovery, a delicious Asian Vegetable Soup with zero weight watchers points. (Alanna this is a perfect recipe for phase one of South Beach too, a keeper!)
I was thinking about ginger this week as I tried out my new wok to create a Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce. I’ve also shared some tips I learned years ago when I took a class in Chinese cooking, so if you’re a stir-fry novice you might enjoy reading those.
If you have even the slightest intention of ever cooking something with Greek Filo dough, don’t miss this informative post from Laurie at Mediterranean Cooking in Alaska. Besides all the fabulous filo tips, there’s also a fantastic looking recipe for Greek Leek Pie (Prasopita) which is going to make you drool.
Lima Beans, Peas
I think there’s something very appealing about the dish of Spring Orzo with Lima Beans and Peas created by Chris of Mele Cotte. If you’re used to thinking of lima beans as only being for winterish soups, check out how Chris brings them into a new season.
True, I’m not a big dessert eater, but as I confessed to Wandering Chopsticks, if I was going to eat a dessert it would be something lemon or lime, so the Meyer Lemon Shortbread Bars she’s featuring this week would be right up my alley. Don’t miss the fabulous step-by-step photos in this post if you’d like to make a yummy treat like this.
Jennifer at Like to Cook has decided to feature oregano this week, and she’s got some good information about this under-appreciated herb. She’s used her oregano for Homemade Pizza Sauce with Oregano, which sounds perfectly seasoned for pizza to me.
Parsley, Golden Raisins
Elizabeth from Blog From Our Kitchen wasn’t sure about including golden raisins in the dish of Nigella’s Chicken that’s become such a favorite around her house, but she had no doubts about the curly parsley that gives such a fresh taste to this dish. I was relieved to read that I’m not the only food lover who thinks curly parsley is just the greatest, and there’s a lot of good parsley info in this post.
Potatoes, Mango, Ginger
A spicy soy-sauce based sweet and sour sauce served over potatoes and garnished with mango, that’s the game plan for the recipe of Sweet and Sour Potatoes with Mango that Mansi has created at Fun and Food. Everything about this sounds like it would work perfectly together.
If you don’t know anything about Ramsons, you must read this informative post from Almond Corner, located in Switzerland. I don’t think I’ve heard of this plant, but Chriesi says in the comments that it’s quite common in that part of Europe.
Red Rice, Jasmine
You’ll always find something interesting if you visit the blog of Virginie from Absolutely Green, and this time she’s featuring a type of Red Rice with Jasmine. Even more surprising is that this particular rice is grown and packaged in France; scroll down for English if you can’t read French!
Ridgegourd and Toor Dhall
I’m intrigued by Indian cooking, if still fairly intimidated by many of the ingredient names I don’t recognize, but I do know that ridgegourd is a vegetable I’ve never eaten. Divya from Dil Se has used it in a dish called Peerkangai Kootu which looks delicious, and there’s a bonus recipe for puliparuppi too.
Rye Flour, Assorted Herbs
There’s a double dose of herbs in the entry from Simona of Briciole. First she makes a delicious sounding panne alle erbe or herb bread, using rye flour, and then the leftover bread is transformed into delicious-sounding knodel, a gnocchi type ball made with left over bread, and more fresh herbs for extra flavor.
Shiso is an herb with many uses that I’ve always wanted to try, and I’m still hoping to run into it sometime in Utah. Meanwhile, you can learn more about Shiso and get a great recipe for Shiso Noodle Salad from Kate at Veggie Friendly, who also suggests other ingredients to substitute in this delicious-sounding salad if you can’t find shiso.
I loved the flavor of sorrel when I tried it in a salad, so I would love to taste the fabulous-looking Sorrel Pie or Zeljanica created by Marija of Palachinka. This dish also features a very unique type of Serbian cheese; don’t miss reading about it.
Spinach, Lemon, Green Garlic
Katie from Thyme for Cooking has exercise on the brain, but she stops thinking about her former spa experiences long enough to whip up a spa-worthy Lemon Spinach and Chicken Salad. The addition of green garlic here as a seasoning makes this recipe even more perfect for spring!
Sprouted Wheat Flour
Next week WHB will be hosted at the always fascinating Jugalbandi, and this week the amazing pair of Jai and Bee have featured Sprouted Wheat Flour, an interesting ingredient which can take the place of diastalic malt, useful for helping bread to have a better gluten structure. There’s a great ingredient for making your own bread flour, and I guarantee you’ll learn a lot from this post!
Star Anise, Cilantro, Basil, Lime
I decided to list the recipe for Vietnamese Pho Soup sent by Erin from The Skinny Gourmet under star anise, since she mentioned in the comments that she thinks that’s an essential component in the broth for this quintessentially Vietnamese dish. Erin and her husband experimented to get this just right when they were living in Ghana and couldn’t find a Vietnamese restaurant anywhere!
Thyme is an ingredient you might not think of when it comes to omelettes, but I love the sound of this Market Omelette, from Ruth at Once Upon a Feast. It’s seasoned with thyme and also includes lots of other wonderfully flavorfully ingredients, perfect for Saturday morning.
Watercress, Pao Shen, and Wolfberries
An interesting-sounding soup recipe with some unusual ingredients is the Watercress Soup from Noob Cook. I listed it under watercress, but among the other very interesting soup ingredients are wolfberries and pao shen, and I’m betting I’m not the only WHB reader who doesn’t know what pao shen is.
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