Linderhof


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.

Tuesday, May 7, 2013

More Cooking With Herbs

What I teach my students in my "Cooking with Herbs" classes is that cooking with herbs is just making your regular dishes and add herbs to it.


Chicken Shepherd's Pie
(perhaps it should be called "Feast and Fowl Pie"?)


Leftover chicken from Sunday Lunch in a sauce made from my herbal flour, olive oil, milk and chicken broth with peas and carrots added and a rustic mashed potato top.    
Put together and baked at 350 until hot and bubbly!
(about 30 minutes or so)

Sauteed Swiss Chard


Bacon lardons, the ribs of the chard sauteed until done, then the chopped leaves added and cooked until they're wilted.    A sprinkle of a good Balsamic finishes the dish.


It was a meal full of fresh Spring flavors -- the peas and carrots, the chard

And there was dessert -- an herbal dessert


Strawberry Mint Ice Cream

Daughter Sarah found it on Foodgawker
And I thought it looked interesting.
With strawberries in the fridge and mint in the garden
It came together quickly
And I had the ice cream frozen and in the container in the freezer before I left for the 
Tuesday Farmers Market.

I adapted it for the original recipe was dairy free.

STRAWBERRY MINT ICE CREAM

28 oz. milk/cream (I used 8 oz. cream and 20 ounces of whole milk)
1/2 c. sugar
1/2 t. vanilla
1 T. mint, chopped
1 c. strawberries, chopped and roasted and cooled.

Make sure the milk/cream is really cold.   Mix together with the sugar, vanilla and mint.    Pour into ice cream freezer (mine's a cuisinart) and process according to manufacture's directions.    Put the strawberries in for the last two minutes of freezing.    Put into a container and put in freezer to harden.



It's Wednesday and I'm sharing my Farmer's Market meal with Susan at A Southern Daydreamer for Outdoor Wednesday.

2 comments:

La Tea Dah said...

Strawberry Mint ice cream sounds so cool and refreshing! Delicious! And the rest of your food looks wonderful too. I love using herbs in cooking. Thank you for sharing your tips.

LaDonna
Gracious Hospitality

bettyl said...

Your meals are not only healthy, they look absolutely divine!! Love them all.