Monday, November 27, 2006

Weekend Herb Blogging #60 - Recap

This is my very first hosting gig and it's my pleasure to bring you the recap for this edition of Weekend Herb Blogging.

First up is Ruth from Once Upon a Feast who unfortunately missed out last week but offers up two recipes this week.

The star of this first dish is thyme and it features in a dish guaranteed to cheer up the gloomiest day - Spinach Crepes with Creamy Mushrooms

spinach crepes with creamy mushrooms

Ruth's second dish is Morocco on a plate with it's use of Ras El Hanout, apricots and figs.

Moroccan style shepherd's pie

Moroccan Style Shepherd's pie - and it's made South Beach friendly with its clever use of mashed sweet potatoes as a replacement for mashed potatoes.

Kalyn from Kalyn's Kitchen is next, the CEO of Weekend Herb Blogging. Kalyn wasn't sure about rosemary and beef but discovers it's a marriage made in herb heaven.

beef & butternut squash stew

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar - there's a double dose of butternut squash, the initial quantity helping to form the rich, thick stock.

Kalyn also helpfully provides an excellent list of butternut squash recipes from around the blogosphere - if you're a lover of squash it's a must visit list. Also check out Kalyn's Blogher post on Squash.

Angie is from Singapore and her blog is My Kitchen:My Laboratory. The subject of Angie's post are the in-season Blood Oranges. She plays around with a couple of Donna Hay recipes to produce, and I hope you agree, the most adorable Blood Orange Curd Tartlets.

blood orange curd tartlets

Neil from At my Table is a fellow Melbournite and he offers up a prickly tale about prickly pears. Neil extracts revenge in the form of his recipe for Spiced Prickly Pears.

Staying in Melbourne, we turn our attention to Anh from Food Lover's Journey - it's a story of love, or is it passion, for Passionfruit. Anh draws inspiration from our recent hot weather to make the most delicious, healthy and refreshing Frozen Passionfruit Yoghurt.

frozen passionfruit yoghurt

Regardless of the weather, you'd love a bowl or two of this!

It's back over to the northern hemisphere where we find Anna of Anna's Cool Finds. Anna has all the good info on Chard or Silverbeet as it's known here.

chard

With this fantastic bunch of Chard, she combines it with Seitan and flavours it with Sweet Teriyaki sauce to make a delicious and nutritious Chard Skillet Saute.

Burcu from Almost Turkish Recipes offers advice on Celery Root and lets us in on it's special relationship with Dill.

celery root à la Turque

Burcu creates this comforting dish of Celery Root à la Turque (Zeytinyağlı Kereviz).

Slow-roasted Tomatoes were a blog hit back in August and they are given a new life by Genie from The Inadvertent Gardener. With just three simple ingredients she turns them into something special - Slow Roasted Tomato Dip.

Slow Roasted Tomato Dip

You just know this is going to full of flavour - you may find yourself doubling the recipe!

Cucina Bella is Sarah's blog and she treats us to a special soup - the stock made from leftover thanksgiving turkey carcass.

Portabella & White Bean Soup

Sarah's Portabella and White Bean Soup will see you happily through those winter nights - along with portabella mushrooms and white beans, a variety of fresh herbs, sage, parsley and thyme are used to infuse the stock adding a lot of flavour without making it feel too heavy.

We now head back down to Australia, this time we're in Sydney where we visit with Em from Kitchem and she puts thyme under the spotlight. Em whips up in no time a perfect weekend meal - Slashed Roast Lamb and Drunken Potatoes.

Slashed Roast Lamb & Drunken Potatoes

A spiced paste of garlic, chilli and thyme is rubbed into the lamb slashes to ensure the flavour permeates through the meat. The baked veggies are treated to a good splash of white wine and thyme as they bake.

What did you eat? is the question Sher sets out to answer in her blog. For WHB the answer comes in the form of Creamy Chicken Enchiladas and Cilantro Coleslaw.



Now the chicken enchiladas can also be made using leftover turkey and with it's cheesy and creamy combination, I'm sure there won't be any these leftover. There's quite an interesting version of Coleslaw using fresh Cilantro (WHB's most popular herb) and a wonderful dressing made from lime and cumin. I just think that sounds so refreshing. Don't forget to check out the most gorgeous Upsie too!

Cate from Sweetnicks is offering another welcome solution to those Thanksgiving leftovers. She creates a moorish stack of Ham and Potato Patties with Horseradish Sauce.

Ham & Potato Patties with Horseradish Sauce

Described as "oozing with cheesy goodness" I think we'll all be lining up for these.

If you've over indulged or just looking for something that's good for you but tastes great, then Lakshmi from Flavors of Indian Rasoi has created a delightfully Healthy Moong Sprout Salad.

Healthy Moong Sprout Salad

Studded with glistening pomegranate seeds, this salad sparkles with freshness - it contains moong sprouts, cucumbers, carrots with a dressing of lime and chat masala. Lakshmi suggests also adding green onions and grated raw mango and a squeeze of lemon juice.

Cooking in Westchester is Rinku's blog and she shares her experiences with a vegetable she recently discovered, Parsnip. Rinku has two offerings - Parsnip and Lima Bean Tikki and Lamb with Blackbeans and Parsnips.

parsnip & lima bean tikki Lamb with blackbeans & parsnips

The Tikki are like little fritters, using a base of parsnip, potato and lima beans and spiced with cilantro, chillies, fenugreek, chat masala, ginger and lime. The Lamb stew can be made in a crock-pot and cooked slowly overnight - it's also wonderfully spiced with ingredients such as cardamoms, cinnamon, turmeric and chilli to name a few.

We're back in Australia and in Sydney with the lovely Anna from Morsels & Musings. Anna treats us two recipes - an Afghani dish of Bouranee Baunjan (Eggplant with Yoghurt) and Lamb Koftas with Cumin and Mint

bouranee baunjan lamb koftas with cumin & mint

For the Bouranee Baunjan, sliced eggplant is sautéed until golden and then cooked in a spiced tomato and onion sauce. It's then served on a bed of garlic flavoured yoghurt. Flatbread is essential to mop up the tasty sauces. Anna uses lamb mince and a combination of fresh herbs and spices to make her Lamb Koftas.

Jetting off to France we find Katie from Thyme for Cooking, the Blog. Katie has a huge Bay (laurel) tree and takes advantage of the plentiful supply in her two dishes - Braised Pork with Laurel and Carrots & Potatoes With Bay.

braised pork with laurel served with carrots & potatoes with bay

The pork is slowly cooked with bay leaves, white wine and chicken stock resulting in a succulently soft meat. Reduced pan juices form the sauce. The vegetables are also gently cooked in bay leaf spiked chicken stock.

Still in Europe, we're off to visit Ulrike of Küchenlatein in Germany where she continues her series on sloes by producing a warming Sloe Liqueur called Hexenschreck which roughly translates to witchshocker.

Hexenshreck

Ulrike includes a photographic step-by-step to guide you through the process and unlike the more traditional method which takes 2 months to mature, this only takes one week! When I find some sloes I know exactly what I'll be making.

Back in America we visit Gattina where I hope some extra sunshine will see her Thai Basil plant survive the winter. Thai Basil is an essential ingredient in Green curry - do take note of Gattina's advice and don't try to substitute it with Italian Basil, it just will not give the correct taste.

Thai Eggplant with fish fillet in green curry

Gattina also shows us this elegant dish of Thai Eggplant with fish fillet in green curry.

For Chrispy of Experimentation of Taste, WHB is all about Thanksgiving and she shares four recipes with us - Squash Apple Bake, Fresh Organic Pumpkin Pie, Fresh Cranberry-Orange Relish and Spicy Pumpkin Seeds.

thanksgiving recipes

Do check out Chrispy's other posts on all things squash.

Time to hit the sky again and we join Virginie from Absolutely Green in France. Virginie talks about her latest discovery - Tamarind and an intriguing Tamarind and Chilli Candy found at her local Vegetarian restaurant.

tamarind & chilli candy

Virginie also offers helpful advice on growing Tamarind and it's varied culinary uses.

Dashing back to New York we meet up with The Chocolate Lady from In Mol Araan for her Soy Milk and Hempseed Shake.

soy milk & hempseed shake


It's a trans-atlantic crossing to reach Betul in England and her blog Rustic - Betul greets us with a cheesy snack designed to quell any tummy rumblings.

cheesy snack

It's a quick and easy and all too tasty recipes - baguette slices covered in mix of mashed feta, eggs, onion, tomato, parsley, chilli and mint, grilled until the cheese bubbles and browns - this is bound to cure all ills, including Mondayitis!

One last hop sees us in Canada with Elizabeth at Blog from Our Kitchen. Elizabeth puts her spin on Cherry's Claypot Chicken, the unmistakable aroma of rosemary permeates this dish

cherry's claypot chicken

Skinless chicken rubbed with mixed herbs sit on a base of sliced potatoes, onions and garlic then bathed in a little white wine and a sprinkling of fresh rosemary.

Final stop this week is my own post on Beetroot and a dish of Buttered Grated Beetroot.

beetroot


Next week, Weekend Herb Blogging returns home to Kalyn's Kitchen so send your entries to kalynskitchen AT comcast DOT net.

The recaps of all WHB's can be found here - the rules for WHB are listed here - and you can get a heads up on who's hosting at this link.

Thanks again to everyone that participated - I had such a great time visiting all the blogs and am inspired by the depth and variety of dishes on offer.

Tagged with :

21 comments:

  1. Thank you, Haalo. I think you described my recipe better than me :)

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  2. I have to agree with Betul, what a brilliant job you've done, not only with all the photos but the descriptions too. Bravo.

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  3. Haalo, a brillian roundup! Very lovely descriptions of all the dishes, too!

    It is lunch time now, and I am hungry! :)

    Anh - Whitepoplar

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  4. Thanks you, Haalo for replying me and describing my recipe.
    nice well presented.

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  5. Thanks Betul - I so wanted to pluck one of your cheesy snacks out of the photo to keep me company as I wrote the recap!

    Thanks Kalyn - it was a joy seeing such wonderful ideas from around the world.

    Thanks Anh - I was certainly having major cravings doing the roundup!

    Thanks Lakshmi for your lovely salad!

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  6. What a wonderfully descriptive round-up!
    Now that I've enjoyed the reading I can go back and collect the recipes....

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  7. Excellent round up, Haalo. And many thanks for extending the deadline just a little to include my post that came in just over the wire rather than under...

    Love the sound of your grated beets!

    -Elizabeth, in Canada

    P.S. Granted, sometimes it does feel as though we are living in the 51st state but as far as I know, it isn't yet official. ;-)

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  8. Thanks Katie - there are so many delicious recipes to try.

    Sorry Elizabeth - call it brain fatigue due to hunger - it's been altered now to show the correct country.

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  9. Well done! I'm hungry now.

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  10. Thanks for hosting Haalo--you did a great job!!!!!

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  11. This is a great round-up, Haalo.
    i've spent the last hour looking at the pictures and reading your descriptions. Thanks for hosting!

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  12. Haalo, this is such a fun round-up! Thanks for pulling it all together...it's so much work and we all really appreciate it!

    Genie
    The Inadvertent Gardener

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  13. Wow!! I only made it halfway through this great round up - GOOD JOB!!!

    I'll be back to look at the rest tomorrow.

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  14. Wow, what a great roundup. You must ahve been tired, 'cause i was just scrolling through the list! Thanks for including me.

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  15. Thanks Ulrike - I can understand that feeling ;)

    Thanks Sher!

    Thanks Burcu!

    Thanks Genie - I appreciate everyones effort in creating all the great dishes especially during Thanksgiving week.

    Thanks Ruth - it's an enjoyable feast of recipes!

    Thanks Neil - we could never leave you out!

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  16. Haalo,
    a wonderful recap! I just bought some fruit same as our WHB bloggers have here, will check them out what they did with them.
    Your lovely beetroot dish and the photos are tempting me to try this veg! And thanks for telling me in e-mail about another type tiny eggplant, I saw them in photo only, but will keep an eye on when I shop next time. Thanks again for everything!

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  17. Thanks Gattina - I hope you find those pea eggplants they will look so good in your beautiful green curry. If you're not to sure about beetroot, you can just try it out using one beetroot and see it you like it or not.

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  18. Wonderful lineup! Thanks for hosting.

    Paz

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  19. Great Job!

    These WHB recaps are getting so large I can never get them all read.

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  20. Thanks Coffeepot - you certainly get a great variety of recipes and lots of useful information every week!

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