Still Blogging about Herbs and Plants, and Kalyn’s Herbs are Planted!
I had planned on starting my garden updates this weekend, but yesterday it rained all day, and even today it’s a bit cold, so I’ll just tell you that with 17 tomato plants, there will be a lot of slow roasted tomatoes in my future! Hopefully I’ll have the first garden update of 2007 next weekend.
Now, here’s what people have been cooking and blogging about, and there are so many recipes this week that I’d love to try!
New Jersey, U.S.A.
Ruth from Once Upon a Feast has been moving to be closer to her grandson (good reason to move!) so she’s focusing on easy dishes in her kitchen. This week she roasted some chicken and cauliflower with fresh herbs, and then later in the week she made another roasted chicken. So that’s two votes for roasted chicken when you’re not quite settled into your new kitchen, and fresh herbs make it even better.
North Carolina, U.S.A.
There is always something interesting cooking in the kitchen with Asha, who shares her recipes created for events at Aroma. This week she is focusing on peppercorns for WHB and creates a very interesting sounding dish called Pepper Chicken, with a combination of seasonings that sounds great to me.
Next, Sra from When My Soup Comes Alive sends us a post about the yin and yang of summer in tropical countries, with the excessive heat, dust, and humidity, but also the wonderful fruits, including Indian mangoes. Sra has a recipe for Mutton Fry, garnished with cilantro and sounding just heavenly to me.
Chicken Marsala with Parsley is the featured dish up next, beautifully cooked by Amy of Nook and Pantry. When I confessed to Amy that I’ve never tried this famous dish, she said this is the first time she’s had it too, but it certainly did turn out looking spectacular. (Note to self: must try this.)
Next is one of those talented bilingual bloggers who amaze me so. On her English blog, Trembom in English, Valentina has shared a lovely sounding recipe for a Salad with Tomato, Quinoa, Chillie, Lime, and Avocado. Doesn’t everything about that ingredient list sound perfect?
Peppermint is the featured herb this week for Myriam from Once Upon a Tart. She’s showing us an interesting and amazingly easy way to make Peppermint Sugar, and Myriam tells us just a tiny amount will add a delightful minty flavor to lots of dishes.
One of the most creative dishes imaginable comes next from Tigerfish at Teczcape. First, she uses fresh baby spinach to make pesto. Then she sautees some lovely looking sea scallops and layers them with the pesto to make Spinach Pesto Scallop Scallopwiches. You must see this one!
Covina, California, U.S.A.
Another great combination is this Pesto Chicken which comes from Melting Wok. Of course, everyone loves pesto, but there are a couple of surprise ingredients here which really caught my attention. See what you think.
Somewhere Near the Triangle, North Carolina, U.S.A.
Pookah from What’s Cooking in Carolina has shown us a wonderfully interesting way to cook green beans. From a dinner loaded with great-sounding chutneys, Pookah is spotlighting Green Beans with Coconut and Brown Mustard Seed for WHB this week, and it sounds great to me.
Atlanta, Georgia, U.S.A.
Another amazing post next from MeleCotte, where Christ not only gives a great recipe for Fruit and Vegetable Spring Rolls, complete with powerpoint drawings of how to fold them, but also shares some fabulous sounding recipes for dipping sauces. I am very impressed!
Heart of the Vendee, France
You will be very envious when you read about the lovely lettuces that Katie from Thyme for Cooking is growing for her upcoming summer salads. She starts out the salad-eating season this week with a Sausage, Potato and Chevre Salad which sounds like a completely winner.
Springfield, Missouri, U.S.A.
Next, here comes Glenna from Fridge Full of Food who has been very busy making some Herbalicious Oils. You’ll be drooling on your screen when you read the wonderful combinations she’s made and I can think of endless possibilities for using them. Great job, Glenna!
Davis, California, U.S.A.
How fun that right after Glenna I hear from her buddy Sher from What Did You Eat, who seems to have the same taste buds I do; her food always looks good to me. This week she’s made absolutely gorgeous Cottage Cheese Dill Bread, and you simply must go see the fabulous combination on the sandwich she made from this bread.
A delightful looking antipasti of Marinated Eggplant and Zucchini (Melanzane and Zucchini Marinate) comes next from Brigitte of Küchendunst Aus Singapur. She gives very good instructions for marinating these two veggies and how to preserve them in jars, or if you want to eat them right away there are suggestions which sound wonderful.
Melbourne, Victoria, Australia
In the southern hemisphere it’s getting colder, and Anh from Food Lover’s Journey is thinking of soup. Her love for cauliflower has been renewed with Creamy and Cheesy Cauliflower Soup, something I’d love to eat in any weather.
Astrid from Paulchen’s Food Blog has been ultra busy these days, but she still manages to find time to make a delicious looking baked dish with Gnocchi, Zucchini, Mushrooms and Cheese. There are fresh herbs in the dish, including cilantro, which Astrid has taught me is used in Portugese food.
I’ve decided that Angie of My Kitchen, My Laboratory has made the most perfectly shaped dinner rolls I’ve ever seen from her recipe of Swedish Dill Bread; they’re simply gorgeous. Possibly Angie and Sher are channeling each other this week to both make a bread with dill, halfway around the world from each other.
New York City Metro Area, U.S.A.
Susan, The Well Seasoned Cook, has a husband who is not fond of cabbage, but Susan manages to tempt him into eating it when she transforms savoy cabbage, carrots, and peppers into Confetti Cole Slaw with a sweet and sour dressing. I think this salad sounds just wonderful, and you must see Susan’s great photos of the savoy cabbage.
I think Haalo from Cook (almost) Anything At Least Once has made so many interesting dishes for Weekend Herb Blogging, and this week she has a surprise for us again. Featuring the humble parsnip, a vegetable Haalo admits that has a bad reputation, she transforms it into Chocolate and Parsnip Loaf. You’ve got to see it to believe that a parsnip could look so completely delicious.
Colchester, Essex, U.K.
It’s a dish that’s sure to win over the most obstinate okra-avoider out there; Freya from Writing From the Kitchen Table dazzles us with Akri Bhindi or Crisp Okra. This is a combination of strips of okra, red pepper, green pepper, onion, and ginger, coated with chickpea flour and fried until it’s all crisp and yummy-looking.
We are entering the season of salad in the U.S. and Rice Noodle Salad with Grapefruit, Watercress and Cashews from Emily of Superspark sounds just fantastic. If that list of ingredients doesn’t have your attention yet, there is also mint and cilantro and a lime-juice dressing. Emily, please send me some.
Next up is an interesting pasta dish from the lovely Sarina, the Trini Gourmet. What makes this recipe for Pasta with Basil, Tomatoes, and Lemon Zest extra appealing to me is that the tomatoes, herbs, and olive oil spend some time together before they get added to the pasta, which I’m sure really blends the flavors in a wonderful way.
Kronshagen, Schleswig-Holstein, Germany
The beautiful yellow flower called Rape is in full bloom near the home of Ulrike from Kuchenlatein, and she’s sharing some photos. Visit her blog to see how lovely it looks.
Sarah from Cucina Bella is writing a cookbook, and she’s letting us see one of the recipes in advance. How cool is that! Mouthwatering Greek Salad has lots of fresh oregano, making it extra good, not to mention very healthy too.
Salt Lake City, Utah, U.S.A.
My own entry this week featured Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime, a combination I came up with when my freezer runneth over with shrimp. If you’re not a cilantro fan like some of my blogging friends (you know who you are) then just substitute the cilantro in the salad for parsley and it will still taste fantastic.