.Carolee’s Herb Farm Opening Day 2006 Recipes
Pineapple Tarragon Cake
Preheat oven to 350 degrees. Butter and flour a 9 x 13” pan.
In large mixing bowl, beat 2 eggs. Add 2 c. sugar and 2 tsp. vanilla.
Open a 20 oz. can crushed pineapple (unsweetened) and drain juice into mixing bowl with egg/sugar. Mix well. Mix 2 tsp. baking soda with 2 c. flour. Gradually add to egg/juice mixture.
Remove from mixer, stir in pineapple and 2-3 T. chopped fresh tarragon.
Pour into pan. Bake 30 min.
When cool, frost with icing:
Cream together 8 oz. cream cheese (room temp), and 1 stick margarine (softened). Add 2 tsp. vanilla and 2c. pwd. Sugar. Remove from mixer, and hand stir in 2 T. chopped tarragon. Spread over cake.
Tabouli
In large bowl, pour enough boiling water over 1 c. bulgur wheat (medium ground, not fine) to cover well. Add a bit more later, if needed. Allow to sit and absorb until wheat is light and fluffy—it should still have a tiny bit of crunch though.
Meanwhile, finely chop a large bunch of parsley (about 30 stems). Thinly slice 4-5 green onions. Peel and dice 1 cucumber. Remove leaves of a good spearmint until you have ¼ c., then mince them.
Drain bulgur, pressing out excess water, if needed. Add herbs and veggies. Sprinkle with 1 tsp. salt. Stir. Add ¼ c. olive oil and ½ c. freshly squeezed lemon juice, freshly ground pepper, and a dash or two of cumin. Taste, and add salt or pepper if desired. Refrigerate for 30 min., to allow flavors to blend.
This is a basic recipe, a traditional form. However, depending upon the region of the Middle East, other ingredients, such as tomatoes, black olives, garbanzo beans, or radishes may be added. Think of it as Middle Eastern salsa!
Traditionally this is served with pita bread, or on lettuce leaves as a type of sandwich. However, it can also be used as a salad, or served on crackers as an appetizer.
Oregano and Olive Pasta Salad
Cook 1/2 lb. pasta according to pakage directions (I like spiral, penne,or small shells). Drain.
In large skillet, heat 2 T. olive oil. Add 1 clove garlic, chopped; 1/2 c. chopped onion, 1 red bell pepper cut into thin strips, 1 carrot, sliced into pennies. Sautie until fairly soft, but not browned - about 5 minutes. Remove from heat.
Add 1 t. grated lemon zest, 1 t. grated orange zest, 2 T. finely chopped oregano, 1 c. sliced pitted olives, 1 c. pitted kalamata olives, 1/2 c. sliced salad olives (reserve juice), and 1 c. cheese (I like feta, but you can also use small cubes of cheddar). Add pasta.
Mix together for dressing: 2 T. reserved olive juice, 3 T. lemon juice, 2 T. orange juice, 1 T. olive oil, and freshly ground pepper. Pour over pasta and stir gently. Top with 1/2 c. toasted slivered almonds. Serve at room temperature. Serves 6.
Here's the recipe I did on Fox59 Morning Show, Oct. 27, 2004.
Pork With Herbs & Fruit
In a large skillet, saute just until beginning to lightly brown 1 large onion, chopped in 2 T. butter. Pour into bottom of crockpot. Into skillet, add 2 1/2-3 lbs. boneless pork, cut into 1" cubes. Brown nicely, stirring often, then pour over onions in crockpot. Sprinkle 1/3 c. flour over pork.
Add 1 c. red wine to skillet and let sit to dissolve all those good drippings, stirring to help release them into the wine
To crockpot, add 1-2 apples, sliced; 1 small bunch grapes removed from stem; 1c. small carrots; 2 stalks celery cut into 1" pieces, 4 dates, quartered.
Add 1 stem fresh sage, 2 stems fresh rosemary (stems about 4" long) 1/2 c. chopped fresh parsley, and 3-4 T. chopped fresh garlic chives. If you do not have fresh herbs, you may substitute 1/3 each amount of dried herbs, and you may use 1 clove garlic, minced for garlic chives.
Add the zest of 1/2 orange, and squeeze the orange juice into the pot.
Add 1 can stock, along with the red wine.
Add 12-15 small new red potatoes, or 3 c. cubed raw sweet potatoes.
Cover and cook on low all day, or set on medium heat for 2 1/2 hours.
You may omit potatoes, and serve pork over rice for a more elegant, company meal. You may also substitute cranberries for the grapes, or make other substitutions that might appeal to your family! Serves 6.
Rosemary & White Bean Spread
Into a food processor: 2 cans Great Northern or cannellini beans, drained; 2 cloves minced garlic; 1/4 c. olive oil; 2 tsp. lemon juice, 2 tsp. fresh rosemary leaves; 1/4 c. chopped parsley; a dash of hot sauce. Process just until spreadable. Taste, add a dash of salt, if needed, and a sprinkle of freshly ground black pepper. Refrigerate for 1 hr to allow flavors to blend. Great spread on bagels, or as a dip for veggies. Can be made in advance.
Basil Black Bean Salad Drain and rinse 2 1/2 c. canned black beans. Add 2 green onions, sliced thinly; 1 c. diced celery, 1 c. diced tomatoes, 1 c. diced peeled and seeded cucumbers. Stir gently.
Mix together: 6 T. good olive oil, 4 T. slivered fresh basil, 4 T. lemon juice, 2 t. grated orange zest. Pour over salad and mix. Allow to stand at least 1 hr. to blend flavors before serving. Serves 6.
Stuffed Mushrooms
1 1/2 lbs. large fresh mushrooms, remove stems, rinse caps
1/4 c. snipped chives, including blossoms if available
2-8 oz. packages of cream cheese, softened
1/4 c. finely chopped radishes
1/4 c. finely chopped nasturtium petals
1/4 c. finely chopped walnuts
Chop mushroom stems, add to cream cheese, along with other ingredients. Fill mushroom caps with mixture. Sprinkle additional nasturtium “confetti” on top. Refrigerate, covered, until serving time. May be made a day ahead. Makes 18-30, depending upon size of mushrooms.
Creamy Basil Spread/Dip In food processor, chop 1 peeled carrot until very fine.
Add: 2-8 oz. pkg. cream cheese, softened; 4 tsp. dried basil, 1 c. sour cream, 1/4 c. diced red onion (or substitute green onions), 1/4 c. fresh basil.
Process until a nice consistency. Add freshly ground pepper and a dash of salt. Cover and chill.
Especially good with raw veggies and mushrooms, crackers, but I use it most spread on thinly sliced bread cut into triangles. Top each one with a small pansy or viola for tea sandwiches!
For variation, add chopped salad olives and use a sliced olive on top of each sandwich.
Nasturtium Appetizers
12-15 nasturtium blossoms
8 oz. cream cheese
3 T. chopped chives
4 T. chopped green olives
Mix cream cheese, chives and olives. Roll into small balls.
Place one ball inside each blossom. Serve immediately.
Add: 1 yellow cake mix (dry), 2 T. grated orange zest. Beat till smooth.
Stir in: 1 c. golden raisins, 1/2 c. chopped walnuts, 2-3 T. dried basil (I generally use sweet basil, but you can also use cinnamon or clove!) Chill dough.
Make 1/2 " balls and place on lightly greased sheet. Flatted each ball slightly with a glass bottom dipped in sugar. Bake 375 until lightly set in the center. Cool briefly, then remove while still slightly warm. Makes 6 dozen tiny tea cookies.
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