Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, May 2, 2013

Cooking With Herbs -- The Class

I love sharing my passion and my love
Sharing both my love of herbs
and my passion for cooking.

I taught a cooking class tonight at

"Cooking With Herbs"

And how to cook with herbs you don't need a
special cookbook or "herbal" recipes
but rather regular recipes that you just add fresh herbs to.

We started with an appetizer . . . 

Premade shells (sold by life+style) and a container of chicken salad from the grocery store.
We added fresh chopped garden sage to the chicken salad
And spooned it into the little cups

We topped it with leaves of salad burnet.

And from the 2009 Cookbook
"Be Our Guest, A Collection of Recipes from St. Paul Lutheran Church, ELCA, Nevada Missouri"
Polly's Pasta Salad

Originally served at their 1984 Salad Luncheon
I added fresh oregano to the original salad

And from a 1949 cookbook, "Aunt Ella's Cookbook" by Marguerite Gilbert Mccarthy

This recipe for sour cream biscuits
Made herbal for half the flour was an herbal flour

It's a simple recipe:

2 cups flour (1 cup was an herbal mix)
1 t. baking powder
1 t. baking soda
1 t. salt
1 cup sour cream

Mix flour, baking powder, solda and salt together.    Add sour cream until it's all mixed together.    Press out on board and cut out biscuits.
Bake at preheated 400 degree oven for 10 to 15 minutes

We served them with chive butter

And the third recipe was this wonderful pea salad.
From a 1984 A Book of Favorite Recipes Compiled by Grace Lutheran Church Women, Glendora, California

Called simply - "Pea Salad"
it was submitted by June Begley

1 package frozen peas
1 small carton sour cream
1 small onion, chopped
1/2 c. bacon bits (real bacon bacon bits)
1 ribs celery, finely sliced
1/4 t. celery salt
1/4 t. seasoned salt
1/4 t. garlic salt
1/4 t. lemon pepper

Dump all into bowl.

(I adjusted the salad somewhat.   I omitted all the different "kinds" of salt and just used Kosher salt, I added lemon zest and plain pepper)

I added a nice palmful of fresh dill.

And for dessert . . . 
A real herbal recipe.

Basil ice cream with bittersweet chocolate sauce

It came from a new cookbook (and a new culinary hero), Noel Richardson,
owner of Ravenhill Herb Farm in Vancouver, Canada
Herbal Celebrations Cookbook

A simple ice cream recipe
And a simple sauce

Topped with a small basil leaf.

It was outstanding and everyone seemed to really like it!

(Makes 2 - 2 1/2 c.)

2 c. milk
1/2 vanilla bean, split lengthwise
1 c. basil leaves
4 egg yolks
1 cup sugar

Bring the milk, vanilla bean and basil to a boil in a medium saucepan.     Remove from the heat, cover, and let steep for 10 to 15 minutes.

In a large bowl, whisk the egg yolks and sugar until thick and creamy.    Pour the milk and basil mixture into the egg and sugar mixture.    Whisk well.

Pour into a saucepan and cook over low heat.    Stir constantly with a wooden spoon for 5 to 7 minutes.    Strain and cool.    Freeze in an ice cream maker following the manufacturer’s direction.

Bitter Chocolate Sauce
Makes 1 cup

4 oz. unsweetened chocolate
2 T. butter
2 T. white corn syrup
6 to 8 T. sugar
3/4 c. milk
pinch of salt

Melt the chocolate and butter over hot water.    Blend in the corn syrup and sugar.    Add the milk and salt.    Cook over low heat for 10 minutes, stirring constantly.     Serve warm or cool on ice cream.

It's always fun teaching how fresh herbs can change the taste of food
And we had a great time at class tonight.

It is Friday and I"m joining Michael at Rattlebridge Farm for Foodie Friday.


La Tea Dah said...

How special! I would have loved to be a student! Cooking and herbs; a perfect combination!

Gracious Hospitality

Southerncook said...

I always enjoy seeing your different uses for your herbs. This was an inspiring post. I find myself not using my herbs as often as I should.

BTW, suddenly I am able to access your blog from my computer again, YAH!!!!!


Rattlebridge Farm said...

If I lived near you, Bandwidth and I would love your class. Everything looks fabulous, but I am swooning over the chocolate!

Rosemary said...

Oh... this looks like it was a great class! The attendees were so fortunate to learn from you and to sample all the sweet and savory herbal treats. What fun!

Pondside said...

Ah Martha - it all looks so delicious!
I was delighted to see that you know Ravenhill Farm - it is actually here, on the Island, and I have been there many times. Sadly Noel Richardson passed away two years ago. We used to love to go up to Ravenhill in the first week of advent to wander around the Christmas market that was always set up on the farm. Wonderful memories!

On Crooked Creek said...

Oh, my...what a lovely collection of foods served for your Cooking with Herb Class, dear friend!!!
I haven't had Pea Salad in decades...but will in the very near future! I, also want to try Basil Ice Cream!!!
Thanks for the recipes!!!

Bernideen said...

I imagine the room smelled fragrant and all had a great time!

mary said...

A few days ago I was recommended to try treacle tart, with orange thyme rubbed into the pastry. I haven't experimented yet but it sounds delicious.

Martha said...

Mary that does sound lovely!

lindaraxa said...

A perfect menu. Must try those biscuits.

I have planted most of the herbs, some in pots, some in the ground, and I am looking forward to cooking with fresh herbs until Fall. Once you get used to it the dry stuff tastes atrocious. Here's to herbs!