Kitchen Witchery Recipes
Barley and Corn Salad
- 2/3 cup pearl barley
- 1 pound green beans, trimmed
- 1 cup fresh corn kernels (from about 1 large ear)
- 4 large bunches arugula (about 4 ounces total)
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 3 tablespoons minced shallots
- 2 tablespoons minced fresh thyme
- 2 teaspoons Dijon mustard
- 1 3 1/2-ounce package soft fresh goat cheese (such as Montrachet), crumbled
- Cook barley in medium saucepan of boiling salted water until tender, about 30 minutes. Drain; cool. Transfer to large bowl.
- Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Pat beans dry with paper towels. Cut half of beans into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop 2 bunches arugula; add to bowl with barley mixture.
- Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper.
- Arrange remaining 2 bunches arugula around edge of large platter. Arrange remaining whole beans in spoke pattern atop arugula. Mound salad in center of platter. Sprinkle with goat cheese. Drizzle any remaining dressing over arugula and beans and serve.
Chilled Strawberry Soup
- 4 Pints, fresh strawberries
- 4 shallots, caramelized
- 1/2 yellow onion, caramelized
- 1/4 C balsamic vinegar
- 1/2 C simple syrup (2 parts sugar, 1 part water)
- thyme, to taste
- Blend all ingredients together in food processor or blender. Chill overnight
- Garnish with a sprig of mint and a strawberry
Cucumber Soup with Lemongrass and Spinach
- 2 tbsp Unsalted Butter
- 2 Ribs Celery, strings removed; chopped
- 1 small Onion, minced
- 2 stalks fresh Lemongrass, tender middle chopped
- 2 medium cucumbers, peeled & seeded - chopped
- 2 C Chicken stock or broth
- 1 1/2 C Spinach leaves
- 1/4 C Fresh Cilantro leaves
- 3 Tbsp Whipping cream
- fresh ground Black Pepper to taste
- Melt butter in a large saucepan. Add celery, onion and lemongrass. Cook gently until onion is tender, 15 minutes. Add cucumbers and stock. Heat to a boil; reduce heat, cover and simmer until cucumber is tender, ten minutes
- Strain solids from liquid, reserving both. Puree solids with spinach and cilantro in a blender or food processor. Add reserved liquid, cream, salt and pepper; mix until smooth. Serve warm or chilled
Dandelion Muffins
- 2 C flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp sugar
- 1 egg, well beaten
- 1 C milk
- 3 tbsp oil
- 1/2 C dandelion petals
- 1 tsp nutmeg
- 2 tbsp sugar
- Combine the flour, baking powder, salt and 3 tbsp sugar in a bowl, mixing well. In a large seperate bowl combine egg, milk and oil. Add to dry ingredients and combine
- Gently break apart dandelion petals with fingers until fine, and mix with nutmeg and 2 tbsp sugar. Stir into batter. Finish stiring batter until the dry ingredients are moist but still lumpy
- Spoon batter into greaed muffin pans, filling pans only 2/3 full. Bake at 425 for 20-25 mins or until lightly browned on top and inserted toothpick comes out clean
Herb Roasted Chicken
- 1/2 cup white wine (Pinot Grigio is a good suggestion)
- juice of 1 lemon
- 1 teaspoon garlic, minced
- 1/2 teaspoon Dried oregano
- 4 lbs chicken, quartered
- 1/2 C Olive oil
- 1/2 C Tomato sauce
- 1 onion, minced
- 1 green pepper, minced
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- In a shallow dish combine wine, lemon juice, garlic, 1/4 tsp.oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour
- Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer.Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done
Herbal Lemon Cookies
- 1 C Butter or margarine
- 2 C Sugar, divided
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 1/2 C Flour
- 2 tsp Baking powder
- 1/4 tsp salt
- 1/3 C Lemon Grass, chopped
- 1/3 C Lemon Balm, chopped
- 1/3 C Lemon Basil, chopped
- Cream the butter and 1 3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix
- Drop dough by teaspoonfuls, 3 inches apart on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350 degrees for 8 to 10 minutes or until barely browned. Cool 10 minutes then remove to a rack until completely cooled
Mango Gazpacho
Adapted from the USA Weekend article Make It a Cold One on June 27, 2004.
- 2 C 1/4-inch-diced fresh mangoes
- 2 C orange juice
- 2 tbsp extra-virgin olive oil
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small red bell pepper, seeded and cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (optional)
- 3 tbsp fresh lime juice
- 2 tbsp chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
- Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Chill until ready to serve. (Can be made several hours before serving.)
Minty Lemonade
Yield: 1 gallon
- 1 cup fresh mint
- 1 cup fresh lemon balm or lemon verbena
- 1 cup water
- 2 12-ounce cans frozen lemonade, thawed
- 3 quarts 7-Up or ginger ale, chilled
- Bruise the fresh mint and lemon balm (or lemon verbena leaves). Stir into water and thawed lemonade. Let sit for 2-3 hours or overnight in refrigerator. Remove herbs. Mix with soft drink, garnish, and serve.
Rosemary Herbed Salmon
Serves 4
- 4 tsp olive oil
- 2 tsp white wine vinegar
- 2 tbsp fresh rosemary, finely minced
- 1 tsp salt
- 1 tsp freshly ground pepper
- 4 salmon fillets (about 6 ounces each)
- 6 lemon wedges
- In shallow glass baking dish, combine first five ingredients and mix well. Place salmon in baking dish skin up and turn to coat; cover and marinate in refrigerator for 1-2 hours. Preheat grill. Remove salmon from marinade and place fillets in center of grill (on top of foil). Cook 7-8 minutes each side, until fish is opaque throughout. Garnish with lemon wedges
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