Sunday, October 07, 2007

Weekend Herb Blogging #103 - Recap

We're one week away from celebrating Weekend Herb Blogging's second birthday and this week we have a feast on display. There's no wonder that WHB is still going on strong when you see the diversity displayed in these fantastic posts from all over the world.

Congrats to all that have returned to take part and welcome to all those that have joined us for the first time.

Without further ado, onto the smorgasbord of delights

First up is Anna from Anna's Cook Finds and she is celebrating fall with her autumnal coloured Bell Peppers and creating a comforting stir fry that has every (pumpkin) head turning to admire.

01-anna.jpg


Ashley from Delish prepares a perfectly delish Prosciutto and Argula Pizza - the inspiration came from one she had during her travels to Singapore. After cooking a simple tomato and cheese based pizza, Ashley lays rocket and then prosciutto on top of the warm pizza/

02-ashley.JPG


This is Valerie's first entry into Weekend Herb Blogging and her blog is called More than Burnt Toast. She uses the often forgotten parsley in her dreamy dish of Walnut crusted Cod with Parsnip sauce. Let's hope Valerie joins us for many more WHB's to come.

03-valerie.JPG


Peter from Kalfoagas - Pursuit of Delish Food, is continuing his series of Greek offerings to WHB with tradition one-pot classic using Fasolakia or Runner beans. He creates Fasolakia with Veal - with one look at the photo you'll know that the veal will be meltingly soft.

04-peter.jpg


Helene from Neues aus der Küche/News from the Kitchen appeals to my mushroom love and prefers a terrific dish using Trumpet Mushrooms. Helene's Trumpet Mushroom with Tomato Sauce and Arugla is a gentle simmer of trumpet mushrooms and cherry tomatoes that she serves up with spaghetti and scallops for a satisfying meal.

05-helene.jpg


We're off to India with Sra from When my Soup came Alive - inspired by a comment on her blog she shows a good deal of ingenuity to make use of her fenugreek leaves to create a brand new dish, Potato-methi Cutlets.

06-sra.jpg


Our next first-timer is Kaykay from Cooking from A to Z. Even after a long week she finds the time to whip up this nourishing Spicy Moroccan Lentil Soup that features fennel grown right in her veggie patch. I hope there's many more offerings to come!

07-kaykay.jpg


Chris from Mele Cotte joins us with Acorn Squash (or Gem Squash as they are called in Oz) and makes a most delightful Twice Baked Acorn Squash - filled with a mix of spinach, bacon, onion and parmesan cheese. Just love that crusty top.

08-chris.jpg


Sabra from Cookbook Catchall is presenting the first dessert and she's also another newcomer to WHB - a big welcome goes out to you. I don't think this ingredient has been featured before but she is using Rose-Scented Geranium Water to flavour a Mascarpone Cheesecake. Do check out her post as she gets us up to speed on the ins and outs of rose-scented geraniums. Try not to lick the screens too much ;)

09-sabra.jpg


Kevin from Closet Cooking utilises his home-made figjam to make a rather scrumptious dish of Pork Chops in Balsamic Fig Sauce. The balsamic manages to cut through the sweetness of the jam and helps to balance the dish out and he finishes off by adding fresh figs and some thyme.

10-kevin.jpg


Zuzana from Zlamuska's Spicy Kitchen is also joining us for the first time of many I hope and for this entry she returns to her native country of Slovakia to find the perfect ingredient - Stinging Nettles. She assures us they are perfectly safe and offers various ways of enjoying them, including a rather refreshing stinging nettle tea. She also makes for us some tasty Stinging Nettle Patties that make use of the tea making leftovers.

11-zuzana.jpg


We have our first drink for this week courtesy of Gwen from the Intoxicated Zodiac Blog and she makes use of Rosemary to create her unique Coucher Avec Moi. The rosemary is muddled with Limoncello and once macerated added to various ingredients that include Lavendar Water - this is a drink that is sure to appeal to all those Geminis out there.

12-gwen.jpg


Our Guru of WHB, the chairwomen of the board, the wonderful Kalyn from Kalyn's Kitchen is next and has finally found a good use for green tomatoes..and what a use, get your pita bread ready as she prepares the best salsa evah - Salsa Verde with Green Tomatoes, Avocados and Cilantro. In this salsa extraordinaire we have green tomatoes, onion, chilli, garlic, cilantro, avocados, parsley, lime juice and extra virgin olive oil that combine to form Yum.

13-kalyn.jpg


Pamela, The Cooking Ninja hones her cooking ninja skills and finds a most appealing way to prepare that bitter green, Endive. After steaming the endives, they are wrapped in ham and then bathed in bechamal sauce, the coup de gras comes in the sprinkling of grated cheese - bake in the oven and voilà - Gratin d'endives au jambon, delicious in any language.

14-pamela.jpg


The Cook Sister herself, Jeanne is next up with broad beans (or fava beans) - double shelling to highlight their sweetness and replicating a dish she first tasted and fell in love with in Granada - Habas con Jamon/Broad Beans with Spanish Ham. Do take Jeanne's advice and don't skimp on the quality - use the best olive oil and Jamon you can find and the dish will more than reward you.

15-jeanne.jpg


It's a big welcome to our next first-timer Grihini and she uses the delightfully aromatic dill leaves to make Sapsige Soppina Rotti or Rotti with Dill Leaves. Grihini starts with rice flour and combines it with onions, green chillies, grated carrot and coconut along with curry leaves and the feathery dill to make her fragrant Rotti. Eat them while they are hot!

16-grihini.jpg


Mike from Mike's Table uses the utterly beautiful pomegranate in a Middle eastern/Mediterranean inspired dish - Pork with Pomegranate Rosemary Sauce. The pork tenderloin is dry rub with a blend that includes allspice, coriander, cinnamon, cumin, pepper, nutmeg and salt - you can already get a sense of the flavours the meat will have. For the sauce it's a simmering affair of onions, garlic, honey, balsamic vinegar, rosemary and of course pomegranate.

17-mike.jpg


Food Blogga, Susan is up next with red lentils and a solution to those rainy days. You don't have to watch Ballykissangel or wait for rain to enjoy this nourishing Red Lentil Mulligatawny with Apple-Celery Salsa. Susan has adapted the recipe from Cooking Light - the crunchy salsa the ideal contrast to the smooth but spicy soup. I can just smell the aromas of those wonderful spices - cumin, turmeric, coriander, cinnamon and cayenne coming out and up from that steaming bowl.

18-susan.jpg


Lia from Swirling Notions is up next with her home grown peck of Padrón Peppers. Lia takes her inspiration for her dish from Bar Cesar where she first fell for them - in fact she loved them so much after searching high and low she found the seeds and grew them herself! With such perfect produce you don't need a fussy presentation - they are simply seared in hot oil until the skin blisters and then dressed with a little coarse salt. I could see myself enjoying these with a cooling sangria.

19-lia.jpg


The lovely Anh from Food Lover's Journey comes from my home that seems so far away, Melbourne and she puts a spin on a dish by local chef Teague Ezard. While Ezard uses a tempura batter Anh can't resist her beer batter crunch so she presents for our enjoyment her (almost) contemporary dish - Beer Battered Fish with Lotus and Taro Root Chips. Anh notes that you must use fresh taro and lotus root as the frozen product will not do. She'll also be posting pics for those who are a little unsure of these ingredients.

20-anh.jpg


Next up is Susan from The Well-Seasoned Cook and she presents a favourite vacation dish (must be something in the air!) New England Potato Clam Chowder. Susan's chowder is different as she uses mashed potatoes to thicken the soup rather than flour - what an excellent idea!

21-susan.JPG


Jennifer from Like to Cook offers up another suggestion for green tomatoes, the classic Fried Green Tomatoes. Jennifer uses a 3 part process in which the tomato slices are first dusted in flour, then dipped in a mix of egg and buttermilk before being dredged in a herbed and spiced mixture of cornmeal, flour, thyme, pepper and cayenne. The end result is crunchy on the outside and moist on the inside.

22-jennifer.jpg


Sandra is a newish blogger and this is her first entry for WHB and she has the utterly charming blog, The Artful Cook. While you head over to read her post on rocket (or Argula) and her delicious dish Roasted Butternut Squash, Goat's Cheese, Pancetta and Rocket Leaf Salad, you just won't be able to help admire her gorgeous artwork.

23-sandra.jpg


Last weeks hostess, Ulrike from Küchenlatein can't prepare anything for us this week as her kitchen renovations are taking place and her kitchen is a mess but she does share with us her basil and parsley plants that are still sitting on her windowsill. Let's hope she'll be back in full swing for next week's big 2 year celebration.

24-ulrike.jpg


Sidewalk Shoes is Pam's blog and with school holidays starting, time won't be so stretched - this week Pam offers up a comforting Tomato Risotto with Pesto inspired by Donna Hay. In this risotto Pam uses her home-made roasted tomatoes to give a rich and full flavour to the dish.

25-pam.jpg


Sarah from Avenue Food joins us with her spicy offering of Mapo Dofu that uses the once banned Szechuan Peppercorns. Through trail and error, Sarah warns us to beware as they have numbing properties.

26-sarah.jpg


Country Victoria is our next stop where we find Pam and her blog The Backyard Pizzeria - I wholeheartedly encourage Pam to return to Italy, 3 years is way too long. Now Pam is making Pasta with a French twist with its use of tarragon - get ready with your plates and enjoy Pasta with a creamy chicken, mushroom and tarragon sauce.

27-pam.jpg


Burcu from the always informative Almost Turkish Recipes has found a use for those large zucchini. Cutting them into thirds, she carves out a hollow and fills them to create her flavoursome Stuffed Zucchini with Bulgur (Bulgurlu Kabak Domasi). Along with bulgur the stuffing contains onion, garlic, green onions, chilli, tomato, fresh mint and lemon zest.

28-burcu.jpg


The Inadvertent Gardner, Genie has found herself with rich ripe tomatoes still on the vine at this time of the year. With this bountiful excess Genie prepares a Freshly Roasted Salsa that should prove to be a firm favourite to all. Tomatoes, onion and jalapeños are chopped, drizzled with olive oil and then roasted in the oven - finish off with raw tomatoes, cilantro and lemon juice and there you have it! All that is missing are the corn chips.

29-genie.jpg


What did you Eat? I think the answer will be this marvellous Spinach and Feta Cheese Yeast Bread with Nutmeg made by the talented Sher. Nutmeg just loves spinach and this bread is chock full of goodness. Simple to make, 10 minutes in a mixmaster and your dough will be ready. Perhaps you best be making two loaves as I think one just won't be enough.

30-sherry.jpg


The always delightful Anna from Morsels & Musings is back with a fruit from her childhood, mulberries. We all should be thankful for mulberries as Anna tells us, without them, we wouldn't have silk. Anna uses the mulberries to make a birthday cake for her husband Jonas and talk about serendipity, it's one I made a while back so I can speak from experience that this Mulberry and Cinnamon Cake is delicious. Kudos to Ursula Ferrigno for having come up with a great base recipe. Anna has put her own stamp on the cake and added cassia to give it a stronger cinnamon flavour. I hope you'll all join me in wishing Jonas a most happy (belated) birthday.

31-anna.JPG


Pille from Nami-Nami introduces us to an Estonian fruit that I'm sure none of us has ever heard of, Sea-Buckthorn Berries and if you want to know all about this super-fruit then do read Pille's most informative post. With these berries Pille creates an eye-catching and unique offering, Sea-Buckthorn Jelly with Kama and Mascarpone Mousse.

32-pille.jpg


1x umrühren bitte aka Kochtopf's Zorra is making a southern Italian speciality, Calamaretti alla Napoletana using fresh tomatoes and parsley from her garden. Squid pieces are gently simmered a rich base of onions, tomatoes, garlic, peperoncino, raisins, pinenuts, olives and parsley and the served with thick pieces of bread to soak up those wonderful juices. As an aside, I'd like to remind everyone that Zorra is once again hosting World Bread Day on October 16th - so do check out her post on how you can take part.

33-zorra.jpg


Jerry from Jerry's Thoughts, Musings and Rants! dishes up a rather appropriate offering considering my current location. Based on a recipe on a calendar he bought in Volterra last year, Jerry makes these delectable Pumpkin Ravioli with Sage Browned Butter Sauce. Jerry also provides instructions on how to make and roll the dough too.

34-jerry.jpg


Katie's blog is Thyme for Cooking and this week she's finding time to make two recipes for her bell peppers! You can enjoy her Stuffed Peppers - Oriental Style and Americas Style. I think it might just be too hard to choose you'll just have to have one (or more) of each!

35-katie-a.jpg
35-katie-b.jpg


Stephanie from What I Eat has decided to give Pomegranates another try having been unimpressed in the past. After tossing around ideas on what to make Stephanie comes up with a dish of Valencia Oranges with Pomegranate Vinaigrete - so good it didn't last until dessert. I think pomegranates have a new fan.

36-stephanie.jpg


Cucina Bella's Sarah has listed everything you wanted to know about apples but were afraid to ask so if you don't know what you can do with that apple sitting in the fruit bowl then head to here to find out. But if being informative isn't enough, Sarah also shares a recipe for French Apple Pie - served deep dish style, the apples are flavoured with cinnamon, nutmeg and vanilla and then crowned with a crumb topping. I can see a shortage of apples happening on Monday.

37-sarah.jpg


The delightful Paz from The Cooking Adventures of Chef Paz has been under real time pressures leaving her with precious little free time. So it's especially good that's she's managed to take part in this edition of WHB. Paz uses three herbs, parsley, basil and mint to put her spin on a recipe by Nigella - do enjoy the pleasant mix of flavours from Paz's Feta, Walnut and Herb Salad.

38-paz.jpg


And finally, I play with my food and make a flag (it's really a deconstructed Caprese Salad)

80DSC_2521.jpg

So that is it for this week. Next week we celebrate two years so do head over the Kalyn's site to get all the details on what is happening.

You still have time to predict what will be voted most popular herb and vegetable and be in the running to win two cookbooks - head here to test your psychic powers.

If I have left anyone out or there are errors in this post, like links not working please just drop me an email and I'll see to it in the morning.

And with that it's a Buona Notte from me in Firenze!

Tagged with

19 comments:

  1. Just fantastic, and so many great entries this week! Thank you for being such a great host. Now I hope you are getting a good night's sleep!

    ReplyDelete
  2. ~sighs~ Come live with me. Please.

    You can cook... my boyfriend will clean. You can live here for free also! We'll drink ridiculously large amounts of the most expensive wine. Then sleep with a full belly. Always.

    ReplyDelete
  3. Haalo, a top-rate round-up. Thanks for making the time during your holiday.

    ReplyDelete
  4. gwen sutherland kaiserOctober 08, 2007

    wow! that's a lot of recipes... great job putting them together haalo... thank you & cheers : )

    ReplyDelete
  5. What a great collection of recipes. thanks for doing all the hard work during your holidays. I hope we meet us next weekend

    ReplyDelete
  6. Great round-up, Haalo - I've just bookmarked 5 new recipes!

    ReplyDelete
  7. Thanks Kalyn - I had a great sleep!

    Oh Joy, I like the idea of someone else cleaning up, I can see Paalo is getting very nervous about now that I will never return home.

    Thanks Susan - I was more than happy to do the recap that ends 2 years.

    Thanks Gwen - there's always an embarrassment of riches at WHB.

    Thanks Ulrike and I hope the kitchen renovations all run smoothly for you

    Thanks Pille - that's great to see!

    ReplyDelete
  8. Incredible and edible! Thanks for the support Haalo, it's lovely to join the party, enjoy the rest of your holiday -ciao.

    ReplyDelete
  9. People's inventiveness never ceases to amaze me - there are a host of fantastic recipes in this roundup! Thanks Haalo for all your hard work and for such a great round-up :)

    ReplyDelete
  10. Thanks San - will do!

    Thanks Jeanne - it was a pleasure to do.

    ReplyDelete
  11. A feast is right! For the eyes as well as the imagination.
    Wonderful job - and while you should be playing!

    ReplyDelete
  12. Oh my goodness, I want to make all of these right now! You did a fantastic job recapping, Haalo. Thanks for all your hard work--and YOUR recipe!

    ReplyDelete
  13. Thanks Katie!

    Thanks Lia!

    ReplyDelete
  14. Wow! beautifully done! This was a great week for herb blogging--I am especially looking forward to trying those nettle patties.

    ReplyDelete
  15. What a wonderful roundup! Thank you.

    ReplyDelete
  16. What a wonderful roundup, Haalo -- thank you so much! Can't wait to try a whole bunch of these recipes.

    ReplyDelete
  17. Thanks for this week's roundup--looks great!

    ReplyDelete
  18. Thanks Genie and Mike!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...