COOK OF THE WEEK - RECIPES WITH SPICES

I am always wondering what spices or herbs to use on different meats, vegetables and fruits so I decided to look up a little about some of the most common herbs people use. Of course I know about sage, for example. My Mother always put sage in dressing, both with pork or poultry. But when it came to spices or herbs, my Mother didn’t use many “fancy” things in her cooking, just common farm-wife cooking was her style and sometimes I like to try out new things with the food that I cook. When I checked online for information about cooking with herbs the first thing I read is that
“Cooking with herbs is like frosting a cake: it makes the dish complete.”
Herbs are aromatic, fresh or dried leaves used for food flavoring and aromatic purposes. Culinary herbs may be sold as live plants, fresh or in dried form. Using recipes that include herbs is a good way to get started, but the excitement comes when the unique flavor of each herb is understood and can be used to create your own special dish.
From the Internet (in Mountain Valley Growers (USDA certified organic herbs, vegetables and perennials from the California Central Valley), give three tips to get us started using herbs. They suggest:
• We take a clean leaf of the herb and chew but don’t swallow. Experience your herbs like you would a fine wine; check the fragrant bouquet, let the leaf meet the tongue and chew thoughtfully. It is not necessary to swallow. Learning about the flavor of the herb in this way will help you to decide if it will make the perfect pot roast or sorbet.
• Add fresh chopped herbs (ONLY one at a time) to something bland yet familiar, like butter or sour cream or potatoes. This allows the intensity of the herb to stand on its own and helps you to know how much of the herb to add, (Example: Try adding chives to sour cream – delicious addition!)
• Just start playing; add a little Rosemary or Tarragon to the potatoes or the chicken; sprinkle Oregano on your pizza or pasta; lay springs of Thyme on your roast.
Keep notes as you try new herbs, as to what worked for your family and what didn’t work, if you used fresh or dried or a combination of both. Pretty soon people will wonder what your “secret” ingredient is that makes your meal EXCEPTIONALLY delicious!
And have you ever used flowers other than for decorating your table? Flowers do make colorful, fragrant garnishes for salads, sautés and desserts. And, you might want to consider growing two of the same culinary herb, one that can be allowed to flower and one that can be kept pruned for leaf production. Or, just enjoy both phases of growth on a single plant. After flowering, herbs should be cut back to encourage bushy new growth.
We will concentrate on six of the most commonly used herbs and some recipes they are used in today.
CHIVES add a dash of flavor and elegance to so many different foods that it is amazing the plain old baked potato made chives a household word. Chives are best used fresh, but may be frozen. Chives added to butter is great for corn on the cob. Bright purple Chive flowers make an eye catching and flavorful garnish sprinkled on salads, omelets, chicken and vegetable dishes. These attractive early spring flowers also make Chives a good choice for edging the herb garden.
SPEARMINTS or GREEN MINTS are most often used fresh to make sauces or drinks. There are many varieties of Spearmints. A favorite listed on line was Kentucky Colonel Mint. It has large, sweet tasting leaves that make it the perfect choice for steeping in milk to make ice cream, pureeing with parmesan cheese and oil to make pesto, chopped fresh to make chicken salad and of course, muddling to make mojitos. This Mint should be grown in a pot. Mints grow better in pots that have a wide surface area rather than a lot of depth. Each year the plant will need to be divided and repotted with fresh soil each spring.
OREGANO has a strong flavor, but it doesn’t hold up well to prolonged cooking, especially when used fresh. Dried Oregano chopped and mixed with garlic, salt and olive oil makes a great marinade for pork, beef or roasted potatoes. Add a little Rosemary to the marinade and use it on poultry, or use fresh leaves as a topping for homemade pizza (originally this is how Oregano was first used for pizza, not as an ingredient in the sauce).
Cooking with ROSEMARY is a true delight. As it flavors our food, it perfumes our home. Cooking with Rosemary can be as simple as chopping a few leaves to add to a leftover turkey sandwich or as elegant as mixing a bit of chopped fresh Rosemary with salt, pepper and flour to rub on Cornish game hens for roasting. Because the leaves are thick, always chop them as finely as possible. Go cautiously at first because a little Rosemary goes a long way. Or, use whole stems by adding them near the end of cooking and then remove as you would a bay leaf. Try using 10 inch stems for barbecue skewers. There is no need to remove the leaves unless the Rosemary might overpower the food. With its pronounced lemon-pine flavor, Rosemary is one of the most assertive herbs.
SAGE is good with pork, sausage, other meats and cheese. It is often combined with Thyme and used with beans and in soups. Use Sage with fruits in vinegars. The bluish purple flowers of Garden Sage make an attractive garnish in salads, butters, soft cheeses and ice cubes. Spice up hamburger night with a blend of freshly chopped or dried Sage, Mint, Rosemary, Oregano and Basil.
THYME leaves are small, but pack a powerful punch. Thyme is one of the savory herbs, which are main course herbs used to flavor hearty meals, body warming soups and piquant sauce. They blend their essence with other savory herbs like Tarragon and Winter Savory to create memorable flavors. Thyme has a warming flavor that is perfect with winter thyme treats like Baked Butternut Squash.
Let’s have some fun and try some new recipes!

Boiled Potatoes with Chives
(From Allrecipes)
“Simple but very good. Substitute new potatoes for the red if you prefer.”
3 tablespoons unsalted butter,
softened
2 pounds very small red
potatoes, scrubbed
salt and ground black pepper to
taste
3 tablespoons finely chopped
fresh chives
Place butter in a serving bowl. Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Maple Glazed Bacon and Chive Shortbread
(From Allrecipes)
“Savory-salty-sweet bacon shortbread squares with hints of chive and maple are delicious served alone as an appetizer or added to a cheese plate.”
1/2 cup unsalted butter, softened
2 tablespoons icing sugar
pinch salt
1/2 cup chopped, crispy bacon
2 tablespoons finely chopped
chives
1 cup all-purpose flour
2 tablespoons rice flour
1 tablespoon pure maple syrup
Grease an 8-inch square baking pan. In a large bowl, beat the butter with the sugar and salt using an electric mixer for 2 minutes or until light and fluffy. Add the bacon and chives; mix until evenly distributed. Combine the all-purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined. Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
Preheat oven to 325 degrees. Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup. Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.

Lemon-Mint Pound Cake With Strawberries
(From Taste of Home)
Lemon and mint are two ingredients that shout summer. This twist on strawberry shortcake comes together like a charm.
1/4 cup sugar
1/4 cup loosely packed fresh
mint leaves
3/4 cup butter, softened
2-1/2 cups confectioners’ sugar,
divided
3 eggs
1-1/2 cups all-purpose flour
2-1/4 cups heavy whipping
cream, divided
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 jar (10 ounces) lemon curd
1 quart fresh strawberries, sliced
Place sugar and mint in a small food processor; cover and process until blended. Set aside. In a large bowl, cream butter and 1-3/4 cups confectioners’ sugar until light and fluffy. Beat in 4-1/4 teaspoons mint mixture. Add eggs, one at a time, beating well after each addition. Add flour alternately with 1/4 cup of the cream. Stir in lemon juice and peel. Pour into a greased and floured 8-in. x 4-in. loaf pan. Bake at 325° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat remaining cream until it begins to thicken. Add 1/2 cup confectioners’ sugar and 1 tablespoon mint mixture; beat until stiff peaks form. Fold in lemon curd; set aside. In another bowl, combine strawberries with remaining mint mixture and confectioners’ sugar. Slice cake; serve with strawberry mixture and lemon cream. Yield: 12 servings.

Touch-Of-Mint Iced Tea
(From Taste of Home)
A wonderful refreshing switch from sugary soft drinks!
6 cups boiling water
4 individual tea bags
1 cup packed fresh mint
¾ cup frozen lemonade
concentrate
Ice cubes
lemon slices and additional
mint, optional
In a heat-proof bowl or pitcher, pour boiling water over tea bags; cover and steep for 5 minutes. Remove tea bags. Cool for 15 minutes. Add mint; steep for 5 minutes. Strain. Add lemonade concentrate; stir well. Refrigerate. Serve over ice; garnish with lemon and mint if desired. Yield: 6 servings.

Fast, Fresh Grape Tomato Salad
(From Allrecipes)
“Super simple yet delicious and beautiful, this grape tomato salad rounds out any meal adding loads of bright red color and tantalizing flavor. Sweetened rice vinegar adds a bit of sugar and acid, and the olive oil helps the body to absorb the lycopene in the tomatoes. Hint: replace the oregano with another dried spice that compliments your meal.”
2 cups halved grape tomatoes
1 tablespoons olive oil
1 tablespoon sweetened rice
vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano, or
to taste
salt to taste (optional)
Mix tomatoes, olive oil, rice vinegar, and garlic powder together in a bowl. Crumble oregano between fingers to release flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour.

Italian Beef Sandwiches
(From Allrecipes)
Serve on crusty Italian bread.
4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground
black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano
Preheat oven to 250 degrees. Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper and oregano. Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare.
Wrap tightly and refrigerate overnight. The next day: Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Slow-Roasted Rosemary and Garlic Chicken
(From Cooking Light)
You’ll need at least a 4-quart slow cooker to cook the whole bird. It also cooks nicely in the larger, oval-shaped cooker.
10 garlic cloves, minced
2 tablespoons chopped fresh
rosemary
5- to 6-pound roasting chicken
5 garlic cloves
(4) 3-inch rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken or use these another way. Rinse chicken with cold water; pat dry. Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over breast and drumsticks. Place 5 garlic cloves and rosemary sprigs into the body cavity. Place chicken, breast side down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours.
Remove chicken from slow cooker, reserving drippings. Discard skin from chicken. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Serves 6 people.

Garlic Herb Flatbread
with Rosemary
(From AboutFood)
This flatbread is a simple yeast dough similar to pizza but without a heavy topping. Serve it with soup, salad, pasta, or as a finger food with cocktails.
1-1/4 cups warm water (105°F
to 115°F)
1 tablespoon honey
1 package (1/4 ounce) active dry
yeast
3 tablespoons olive oil
2 teaspoons salt
1-1/2 teaspoons dried rosemary
leaves, crumbled
1 cup whole wheat flour
3 cups all-purpose flour, or as
needed
garlic topping
3 tablespoons olive oil
1 tablespoon minced fresh garlic
1 teaspoon fennel seeds
extra-virgin olive oil, for
drizzling (optional)
In a large bowl, mix the water and honey until the honey has dissolved. Sprinkle the yeast over the liquid and let stand for about 5 minutes, until foamy. Stir in the olive oil, salt, and rosemary. Beat in the whole wheat flour and enough of the all-purpose flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for 5 to 10 minutes, or until smooth and elastic. Put the dough in a large oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until doubled in volume. Punch down the dough and knead lightly. Let rest for 5 minutes.
Divide the dough into two equal pieces. Lightly grease two baking sheets. Put one piece of dough onto each of the prepared baking sheets. Using a rolling pin or the palms of your hands, flatten each piece to form an oval disk approximately 12 x 10 inches. Make four or five indentations with a thumb in the dough. Make the topping: In a small bowl, mix the oil and garlic. Brush the mixture over the two ovals. Sprinkle each oval with 1/2 teaspoon fennel seeds. Let stand until the dough looks puffy, about 20 minutes.
Meanwhile, heat the oven to 425°F. Bake the flatbreads for 15 to 18 minutes, or until they are nicely golden brown (rotate the baking sheets halfway through the baking time so the baking will be even). Transfer the flatbreads to a cutting board. Cut into wedges to serve warm. Drizzle with a little olive oil, if desired.

Easy Turkey Stuffing
(From Yummly)
7 cups ciabatta bread, (cubed)
3 tablespoons butter
2 tablespoons olive oil
1 onion (small, finely diced)
1 celery rib (finely diced)
1/4 cup shredded carrots
(chopped)
3 garlic cloves (minced)
2-1/2 cups turkey broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons sage leaves (fresh,
minced)
1 teaspoon fresh thyme leaves
Preheat oven to 350 degrees. Spray a 2 quart baking pan with non-stick cooking spray and set aside. Add butter, olive oil, onion, carrots, celery and garlic to large pan over medium heat. Cook until veggies are soft, 6 to 8 minutes. DON’T BROWN at all, so adjust heat accordingly.
Add sage, thyme, salt and pepper and stir to combine. Cook about one minute or until aroma in the air. Add bread cubes. Drizzle 1 cup of broth over bread and stir to combine. Add one more cup and stir. Depending on how moist you like your stuffing, add more as desired. Put all in baking dish. Cover with foil and bake 30 minutes. Uncover and bake 20 minutes more or until golden brown. Also could use chicken stock or broth or the juice collected from your roast turkey.

English Onion Soup with
Sage and Cheddar
(From Jamie Oliver on Food Network)
a good chunk of butter
olive oil
handful of fresh sage leaves, 8
leaves reserved for garnish
6 cloves garlic, peeled and
crushed
5 red onions, peeled and sliced
3 large white onions, peeled and
sliced
3 banana shallots, peeled and
sliced
11 ounces leeks, trimmed,
washed and sliced
sea salt and freshly ground
black pepper
8 cups good-quality hot beef,
chicken or vegetable stock
8 slices good-quality stale bread,
3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce
Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything around and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes. The onions will become soft and golden. Stir occasionally so that nothing sticks on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don’t be tempted to speed this up.
When your onions and leeks are lovely and silky, add the stock. Bring to a boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.
Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to fit like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated cheddar and drizzle over a little Worcestershire sauce.
Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy.

Thyme Salmon With
Sage Pasta
(From Allrecipes)
1-1/2 pounds skinned salmon
fillets, cut into 4-inch pieces
2 tablespoons extra-virgin olive
oil
4 cloves garlic, crushed
Salt to taste
1 teaspoon dried thyme leaves
12 ounce package egg
noodles
2 tablespoons salted butter
½ cup chopped fresh sage
2 cloves crushed garlic
1 Tbsp. extra-virgin olive oil
2 cups frozen peas, thawed
1 lime, juiced
1 ½ tsp. salt
1 lime, juiced
Place the salmon pieces into a mixing bowl. Drizzle with 2 tablespoons of extra-virgin olive oil, then toss with 4 cloves of crushed garlic. Refrigerate at least 30 minutes. Preheat an oven to 350 degrees. Line a baking sheet with aluminum foil. Place the salmon onto the foil, and season with salt and thyme. Fold the foil over the salmon to form a sealed pouch. Bake in the preheated oven until the salmon is no longer translucent in the center, 15 to 20 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink, then return to the cooking pot.
Melt the butter in a small saucepan over medium heat. Cook until the butter has browned lightly. Stir in the sage and garlic until the sage has wilted. Stir in 1 tablespoon of olive oil, the frozen peas, the juice of 1 lime, and 1-1/2 teaspoons of salt. Stir into the pasta, and place into a serving bowl. Remove the salmon from the foil, and place onto the pasta. Squeeze another lime over top to serve.

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.