Tried & True Herb Recipes Anyone?

I have been writing a book on herbs - growing, medicinal and culinary preparation, and recipes using. Does anyone have any tried and true or just look really yummy recipies I could put into the last part of the book? I can't seem to eat fast enough to come up with a really good variety!!!

Hi GardenGab and welcome to Dave's Garden.

I have a couple of recipes but I need to look them up first. It's been a while and I want to make sure I get them right for you. I'll come back some time over the next couple of days to post them for you.

thanks ginny! Hey, do you know why my posts come up as no instead of yes in the new column? See ya!

Hi there. Your own posts aren't considered new to you. Anyone else posting to one of your watched forums will show up as a new post though.

I'm sorry I haven't yet had the opportunity to look for those recipes. I haven't forgotten though. "Talk" soon!

--Ginny

Okay - I'm finally back with some recipes.

One caveat. I know that these recipes all came from sources other than myself, but so long ago that I don't remember where. I have modified all except the saged potatoes recipe for use with fresh herbs - not sure if that makes any difference for copyright purposes. You may want to Google for recipes with these titles first before including them in your book so you can seek permission to use them if necessary.

Cajun Spice Mix
This recipe works equally well with either fresh or dried herbs. I use dried herbs to mix with flour or bread crumbs for a coating mix or to sprinkle on vegetables, and fresh herbs plus a little vegetable oil to make a meat rub.

1 T dried thyme, or 3 of fresh chopped
1 T dried marjoram, or 3 of fresh chopped
6 T paprika
2 T cayenne pepper
2 T ground black pepper
4 T garlic powder
2 T onion powder
1 tsp salt

Combine all ingredients well.

If using dried herbs this will store well in an airtight container in a cool dark place. Use as needed.

If using fresh herbs for a rub, add enough vegetable oil to make a very thick paste. Any left over can be frozen in ice cube trays for use later as needed.

Sun-Dried Tomato and Herb Mix
1/2 C sun-dried tomatoes, finely chopped
2 T dried, or 6 T fresh, parsley chopped
1 T dried, or 3 T fresh, basil chopped
1 T dried, or 3 T fresh, oregano chopped
2 T dried, or 6 T fresh, chives chopped
1/2 tsp salt

If using dried herbs left overs can be stored in an air tight container in a cool dark place.

If using fresh herbs left overs can be stored in ice cube trays in the freezer for use in cooking later.

Mix with sour cream for a dip.

Mix with oil and vinegar for a salad dressing.

Mix with tomato sauce for a pasta.

Saged Potatoes
This is one of my personal favourites.

2 1/2 lbs red potatoes, sliced, cubed, wedged - whatever you prefer
3 T olive oil
15 fresh sage leaves, finely sliced cross-wise
1/2 tsp salt
1/2 tsp pepper
2 T fresh parsley, chopped

Put all ingredients in a casserole dish and mix well.

Bake at 425 degrees fahrenheit for 30 - 40 minutes, or until potatoes are tender.

Herb Bubble Bread
Another of my personal favourites.

Standard White Bread recipe for 1 loaf, or ready to use bread dough for 1 loaf
1/3 C melted butter or margarine
1 T sesame seeds
1/2 tsp + dash paprika
2 T grated parmesan cheese
1/2 tsp dried rosemary, or 1 T fresh chopped
1/2 tsp dried parsley, or 1 T fresh chopped
1/2 tsp dried thyme, or 1 T fresh chopped

Prepare bread as required through to last rising. Punch down for the last time.

Using 1/2 of the dough, pinch off wlanut sized balls of dough and dip in melted butter. Place in a lightly greased 2 to 2 1/2 quart deep round casserole forming one layer.

Combine remaining ingredients and sprinkle half over the layer of bubbles.

Make a second layer of buttered bubbles. Pour any remaining butter over the bubbles and sprinkle with the remaining spice mix.

Cover and let rise final time according to directions for dough/bread recipe.

Just before rising time is up preheat oven to 400 degrees fahrenheit.

Bake 25 to 30 minutes or until top sounds hollow when lightly tapped.

Cool in pan 10 minutes then loosen with a spatula and remove from pan. Best served warm.

I hope you might find these useful, and tasty :-)

MMMM... thanks for sharing. Goodbye to Essence of Emeril, my garden can kick it up instead!

Here are a couple of links for some recipes I have found that I think are yummy:

Rosemary Bread
http://allrecipes.com/Recipe/Jos-Rosemary-Bread/Detail.asp

Oven Baked Barbecue Chicken
http://allrecipes.com/Recipe/Chicken-a-la-Camille/Detail.aspx?ms=1&prop25=10497376&prop26=DailyDish&prop27=2008-06-03&prop28=DailyRecipe&prop29=FullRecipe&me=1

New potatoes

Dig and scrub enough new potatoes to fill a large bowl. Scrub potatoes and cut into even size pieces, Chop a small onion. Throw potatoes and onion in a pot. Add water and pinch of salt. Top with a handfull of chopped fresh dill leaves and flowers. Boil til taters are soft, then drain. Melt a couple of dabs of butter on potatoes and add some half and half to moisten, mix well and serve.