home I about us I programs I events I membership I herb facts I gallery I recipes I links

© CUHSA The Chattahoochee Unit of The Herb Society of America - 2003 URL:http://www.cuhsa.org/

Appetizers
Soups and Salads
Breads
Main Dishes
Desserts
This and That
We have chosen a few of our favorite recipes for you to try. We are a group that loves food and part of the delight of herbs is to cook with them. We hope you will enjoy these recipes as much as we have. Please come back again as we will update and add recipes regularly

FARMER'S GOAT CHEESE
WITH HERBS LYON STYLE
Herbs: Parsley (curly or flat leaf), chives, chervil, tarragon, thyme, garlic clove. Presented by Tracy Minjauw, Herbs 101 "Growing Herbs and Loving Them" 2003.
(From Bocuse a la Carte by Paul Bocuse) Fromage blanc frais herbs is an old Lyon recipe that has proved itself over the years. It was made centuries ago by the silk weavers of Lyon and was often their main meal, eaten with boiled or baked potatoes.

Ingredients:
3... cups or 1 pound of soft fresh farmers cheese----Use any fresh,.soft curd or cream cheese, such as cows, goats or sheeps
milk cheese.
1... garlic clove (crushed or chopped)
4... sprigs parsley
3 ...sprigs chives
3 ...sprigs chervil
3 ...sprigs tarragon
3... sprigs thyme
1... shallot
2-3 ..tablespoons olive oil
2-3.. tablespoons white wine vinegar
1..... cup creme fraiche or heavy cream
Fleur de Sel, "Flower of salt" * (pinch)
Freshly ground "white" pepper

Notes:
Fresh herbs are essential to this recipe, but can be varied, using more or less of one or another. They should be fresh and not too finely chopped or they will lose their flavor. Herbs were chopped using a mezzaluna, Italian for "half moon" blade.

* Fleur de Sel, is a very delicate sea salt, gathered off the coast of France since the 7th century. Sun and wind evaporate the seawater, leaving fine light crystals that are skimmed from the surface of salt pans. Beloved by good cooks for centuries for the pure flavor and high concentration of minerals.

Method:
1. Put the farmers' cheese in a large bowl.
2. Pick through the herbs, remove stems, rinse them quickly, and chop them coarsely.
3. Peel and finely chop the garlic and shallot.
4. Add the herbs to the cheese; add salt and pepper to taste, oil, and vinegar.
5. Add the cream and beat with a whisk until well combined.
6. Allow to stand in the refrigerator for several hours before serving.

Use the cheese spread on fresh baguette slices, crackers, small tomatoes, or Belgian endive for appetizers.

    FETA CHEESE-PESTO DRIED TOMATO SPREAD
    (12-16 appetizer servings)
    2... 8oz pkgs. cream cheese, softened
    1    ... tablespoon fresh oregano (1 1/2 tsp dried)
    8     ...oz. feta cheese
    1    ... 5 -7 oz. jar pesto (or make your own)
    2    ... garlic cloves, minced
    1    ... cup dried tomatoes in oil, drained and chopped
    1/8 teaspoon pepper

    Line an 8 x 1” round cake pan with heavy-duty plastic wrap.

    Beat first 5 ingredients at medium speed with an electric mixer until smooth. Spread 1/3 cheese mixture into prepared pan. Top with pesto. Spread 1/3 cheese mixture over pesto. Top with tomatoes; spread remaining cheese over tomatoes. Cover with plastic wrap, pressing gently. Chill two hours. Uncover spread and invert onto a serving platter. Serve with crackers or thinly sliced baguette.

    Lucinda Hutson ~ Southern Living: May 2001

    ROASTED RED PEPPER SALSA
    4... red bell peppers
    2 – 3 garlic cloves, minced
    1    ... tablespoons olive oil
    1    ... teaspoons salt
    1    ... cup dried tomatoes *
    2    ... teaspoons fresh rosemary, finely chopped
    3    ... tablespoons chopped fresh basil
    1/2 teaspoons. ground red pepper
    1    ... tablespoons balsamic vinegar

    BAKE peppers on an aluminum foil-lined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once.
    PLACE peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers and remove seeds. Coarsely chop peppers.
    Drizzle with 1 tablespoon olive oil; set aside.
    POUR boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
    STIR together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired. Yield: 2 cups. Prep: 20 min.
    Bake: 12 min.
    *1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels

    BASIL~CHEESE TORTA
    1... 8 oz. package cream cheese, softened
    2     ...6 oz. packages Provolone cheese slices
    1    ... 4 oz. package feta cheese 2 tablespoons Butter or margarine, softened
    1/2 cup chopped pine nuts, toasted

    Garnish: chopped fresh basil, basil sprigs, pine nuts

    Roasted Red Pepper Salsa, divided
    Lucinda’s Garden Pesto

    PROCESS first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in Lucinda’s Garden Pesto, blending well.
    LINE an 8 x 4 inch loaf pan with plastic wrap, allowing 1 inch to hang over on each side.
    ARRANGE one-third of cheese slices on bottom and up sides of pan. Layer evenly with half of pesto mixture, 1/3 cup Roasted Red Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheese slices. Repeat layers, ending with cheese slices, gently pressing each layer. Fold cheese slices toward center. Cover and chill 8 hours.
    INVERT torta onto a serving platter. Top with 1/3 cups salsa; garnish, if desired. Serve with remaining salsa and toasted French baguette slices. Yield: 12 servings. Prep: 40 min.

    LUCINDA’S GARDEN PESTO:
    3.... .cups fresh basil leaves
    1/2     .cup shredded Parmesan cheese
    4 – 6 garlic cloves 2 – 3 tablespoons shredded
    ..........Romano cheese
    1    .... cup pine nuts, walnuts or pecans
    2/3     .cup olive oil

    PROCESS basil and garlic in a food processor until chopped.
    ADD pine nuts and cheeses, and process until blended. Scrape down sides. With processor on, pour oil through food chute in a slow, steady stream; process until smooth. Chill up to 5 days, if desired. Yield: 1 cup. Prep: 10 min.