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Favorite Herbs?

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/22/2009 at 14:27
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Ok guys what are some of your favorite herbs to cook with?  I got some Rosemary, thyme and orgeno growing on the front porch. Stiring The Pot
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parsley, sage, rosemary and thyme, of course.  Marjoram, tarragon, basil.  For chicken and pork, cardamom and savory are really nice.  
Oregano doesn't add much, for me, though I use it with Italian dishes.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/22/2009 at 22:42
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Basil, thyme, cilantro, basil, tarragon, and I keep a jar of dried mushrooms in the cupboard.  Favorite for that is scalloped potatoes with sh*takes and tarragon.  (I liked it so well, it ended up being a 'wild side' in my new cookbook.   Also keep a jar of assorted hot peppers in vinegar in the fridge to flavor a quick potato salad.  (As I remember there's a couple of serrano chiles, and an Anaheim and some other assorted.)

Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/26/2009 at 10:12
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Basil, thyme and oregano for starters. I like that I can combine these.
For stand alone herbs I like sage and rosemary.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/31/2009 at 21:54
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Did I mention kosher salt?   I really love a pinch of kosher salt on a venison steak just off the grill.  (Maybe with some herbed butter slathered on it, too.)   Or eggs.  Or oven fried potatoes.
I keep my kosher salt in a Le Saunier de Camargue fleur de sel box, I bought years ago--with real French salt in it.  It wasn't nearly as good as cheap old Morton's.  And Morton's tastes better, too.  (Julia Child thought so too.)   It makes you wonder though about where they're harvesting the salt, though.  I know one place they do it in France, is right on the North Atlantic coast, which has to one of the more polluted pieces of water in the world.
Eileen
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 00:19
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Garlic   rule #1 there is no such thing as too much Garlic.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 10:09
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Originally posted by Eileen Clarke Eileen Clarke wrote:

Basil, thyme, cilantro, basil, tarragon, and I keep a jar of dried mushrooms in the cupboard.  Favorite for that is scalloped potatoes with sh*takes and tarragon.  (I liked it so well, it ended up being a 'wild side' in my new cookbook.   Also keep a jar of assorted hot peppers in vinegar in the fridge to flavor a quick potato salad.  (As I remember there's a couple of serrano chiles, and an Anaheim and some other assorted.)

Eileen
I cook pork loins stuffed with a shiitake mushroom dressing at Christmas.  Everyone seems to like it... we never throw any away. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 14:55
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Originally posted by Kickboxer Kickboxer wrote:

Originally posted by Eileen Clarke Eileen Clarke wrote:

Basil, thyme, cilantro, basil, tarragon, and I keep a jar of dried mushrooms in the cupboard.  Favorite for that is scalloped potatoes with sh*takes and tarragon.  (I liked it so well, it ended up being a 'wild side' in my new cookbook.   Also keep a jar of assorted hot peppers in vinegar in the fridge to flavor a quick potato salad.  (As I remember there's a couple of serrano chiles, and an Anaheim and some other assorted.)

Eileen
I cook pork loins stuffed with a shiitake mushroom dressing at Christmas.  Everyone seems to like it... we never throw any away. 
 
Stuff pork loins!!!!  you brought tears to my eyes... love em.. just lovem......
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 20:34
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Has anyone tried the gourmet mag's favorite flavor of the year--pomegranate juice?  Does that work well as a marinade? 
Remember when they were all trying to get us to eat sea urchins?   About that time, our local library did a fundraiser, a Chef's Tour.  There's always someone serving raw tuna to the yokels at these things, but this time there was the head chef of a local restaurant serving sea urchins.  Except he was telling this story about the first time he'd served them, and was asking his peons how to prepare them so you don't release the poison.  (I'm not joking.)  It was New Year's Eve, and they were serving them that night, Poison Control Center on speed dial, I hope.   I watched the demo, but didn't eat his food.  Talk about strange food.  What the devil are sea urchins?  Aren't they bottom feeders?  Like mollusks?
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 20:46
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Eileen, I have tried pomegranate juice with venison... I can take it or leave it.  No great burst of flavor for me, but it is OK.  Never tried sea urchin, but if I am ever stuck at the bottom of the ocean, I guess it is something to consider...

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 20:46
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Sea urchin is excellent and very fresh up at the corner by me at Akasaka.
I haven't used pomegranate juice in cooking, yet. I have seen it used in a few recipes in Bon Appetit. I use the concentrate to make juices similar to what I do with tart cherry concentrate.
I will try it on some pork roast for sure.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/01/2009 at 21:06
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Okay, next trip to Helena, I'll buy some pomegranate concentrate.  Re the tart cherry juice, one of my old editors who's a pretty good cook, said if you put pie cherries and saurkraut in a saucepan, and a duck breast--boned--it works magic.  The year he told me that recipe, our pie cherry tree didn't produce.  I might just have to try pomegranate juice.  
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/07/2009 at 17:55
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All my favorite herbs and spices have already been mentioned, I just used most of 'em today for a rabbit stew which will be served over polenta tonight.   Stiring The Pot

One spice that hasn't is saffron that I use in my risotto. The darn stuff is expensive!!  Dead
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/08/2009 at 20:41
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Originally posted by Eileen Clarke Eileen Clarke wrote:

Okay, next trip to Helena, I'll buy some pomegranate concentrate.  Re the tart cherry juice, one of my old editors who's a pretty good cook, said if you put pie cherries and saurkraut in a saucepan, and a duck breast--boned--it works magic.  The year he told me that recipe, our pie cherry tree didn't produce.  I might just have to try pomegranate juice.  
Eileen


Now you're talking! Waterfowl season is only a few weeks away here. That recipe is definitely getting a shot.
The cranberries are coming into to their season on the bogs, too. I'm going to try them with the kraut next month.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/21/2009 at 11:27
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Garlic, rosemary, and olive oil; very simple.  Licker


Edited by mike650 - September/21/2009 at 13:39
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/22/2009 at 20:47
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That looks like a good way to cook ruffed and blue grouse.  And the photo is delicious!
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/23/2009 at 06:34
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Very nice Mike.
Out to the garden today. I have some chicken I'll try that with.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/23/2009 at 06:54
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Originally posted by tahqua tahqua wrote:

Very nice Mike.
Out to the garden today. I have some chicken I'll try that with.


Thunbs Up

(recipe was available for limited time only)



Edited by mike650 - December/19/2009 at 12:14
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/24/2009 at 19:38
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Mike650, You inspired me.  I DID go out in the garden and cut some basil and gathered a few Roma tomatoes--then thawed a pair of pheasant breasts.   Saute in a little oil, then the tomatoes cut up, basil, a bit of bouillon, and a can of garbanzos for carbs.   A squeeze of lemon and Parmesan on top.  WoW!  Makes me want to go out a kill some more birds.  Oh.  Never mind, I was already headed out to do that. 
Thanks again.
Eileen
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/24/2009 at 19:48
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Originally posted by Eileen Clarke Eileen Clarke wrote:

Mike650, You inspired me.  I DID go out in the garden and cut some basil and gathered a few Roma tomatoes--then thawed a pair of pheasant breasts.   Saute in a little oil, then the tomatoes cut up, basil, a bit of bouillon, and a can of garbanzos for carbs.   A squeeze of lemon and Parmesan on top.  WoW!  Makes me want to go out a kill some more birds.  Oh.  Never mind, I was already headed out to do that. 
Thanks again.
Eileen


Awesome!!!!  Excellent
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/24/2009 at 20:20
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I checked it out and it was great Mike.


Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/24/2009 at 20:25
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Originally posted by tahqua tahqua wrote:

I checked it out and it was great Mike.




Thunbs Up    Thunbs Up
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/28/2009 at 13:47
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Oh, you said to cook with...Big Smile

I have two blue grouse in the fridge for dinner tonight. Am thinking salt, pepper, olive oil, a little white wine followed by garlic and tarragon. (We have two massive tarragon bushes in the back yard).

BTW Eileen, my wife bagged a hen pheasant near your place...Well, to be precise, about 3 miles south of Townsend. It got its head stuck under the hood when she hit it and was pretty much beaten to a pulp by the time we could pull over in town. But yesterday I bagged the blues with a .22 while on a 15-mile hike. They should be considerably more palatable. I didn't get as many as my friend with his shotgun since I could only shoot at the ones who were sitting in trees. But there's no shot to pick out either.
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