Just to finish up on the open kitchen theme, we had our second herb event and the last for the summer on Wednesday and it too went quite well. We shall have to make it an annual thing. This time the salads included a beet salad, and a fresh green...romaine and endive... with lots of parsley and basil and a light lemony vinaigrette dressing; also a salad that uses the ingredients of gazpacho soup but in a layered form...quite beautiful actually, and then I cooked some green beans and added blackberries and oregano. Then for the sandwiches we had English muffin pizzas using ketchup, basil, mozzarella and oregano; also roasted deli pork (Wegman's), slices of red onion, horseradish, mayo and fresh sage leaves on rye/pumpernickel swirl bread. Finally, I had made some herb biscuits that used rosemary and thyme and had a bunch of condiments to spread on them like Trader Joe's pub cheese, hummus, gorgonzola cheese (left over from my cheese class the day before) and some lovely Italian bread when the muffins ran out. I had also made some herb butter with soft butter and basil and another with rosemary. We had plenty to eat and about sixteen persons showed up.
Valerie had extensive information written up on the chalk board telling about herbs we used, a little history and usage, tips on keeping the herbs, etc. It tied everything together. She was really helpful with the whole project as was Bo-Kyung Kim, her sidekick who knows lots about herbs. I hope our lunchers will try some of these herbal ideas.
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