Arroz
Verde (Green Rice)
Ingredients
1/2 cup tightly packed fresh cilantro sprigs (about 1/2
oz.)
1 cup tightly packed fresh stemmed spinach leaves (about
1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
How to make
Put the cilantro, spinach, and broth in a blender and
blend until the vegetables are puréed. Add the milk and
salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good
lid) over medium heat, heat the olive oil and butter.
When the butter is melted, add the rice and sauté,
stirring about every 30 seconds, until it just begins to
brown, 3 to 4 minutes. Add the onion and garlic and cook
1 minute, stirring constantly. Add the contents of the
blender, stir well, turn the heat to high, and bring to
a boil. Cover the pan, turn the heat to very low, and
cook for 20 minutes. Stir the rice carefully to avoid
crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in the
covered pot for 10 minutes. Serve hot.
Magnolia Inn's Honey Lavender Dressing:
1 small red onion, chopped (about 1/2 cup)
5+1/2
teaspoons dried lavender
3/4 cup rice wine vinegar
1/2 cup honey
2 cups extra-virgin olive oil
*Note: Be sure to get edible dried lavender; do not use the kind
designed for potpourri or floral displays.
Place chopped onion in the work bowl of a food processor fitted with
the steel blade attachment. Process until pureed. (Scrape down sides as
needed). Add the lavender, vinegar and honey and pulse until well
blended. With processor running, slowly drizzle the oil through the feed
tube. Continue until all the oil is added and salad dressing is well
blended.
Place in a sealed container and refrigerate for 24 hours before serving
to allow flavors to blend.
This recipe yields 3 cups (16 servings).
Notes: Executive Chef Mark Elliott's Honey Lavender Dressing has become
one of the most popular at The Magnolia Inn in Pinehurst NC.
ROSE PETAL SANDWICHES
Put a layer ofthe most fragrant (Non Sprayed) Red
Rose-petals in the bottom of a jar or covered dish, put
in 4 OZ. of fresh butter wrapped in waxed paper. Cover
with a thick layer of rose-petals. Cover closely and
leave in a cool place overnight. Cut bread in thin
strips or circles, spread each with the perfumed butter
and place several petals from fresh Red Roses between
the slices, allowing edges to show.
Slow Roasted Onions with Lavender and Thyme:
1 x 6 ounce slab bacon
8 medium red onions, peeled but whole
1/2 cup bread crumbs
1 Tablespoon lavender
1/2 cup grated Parmesan cheese
2 Tablespoons fresh chopped thyme
1 jumbo egg
Salt to taste
Freshly-ground black pepper to taste
Preheat oven to 375 degrees F.
Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5
minutes. Drain and cool. Place onions in a large saucepan covered with
water and bring to a boil. Cook 4 minutes and remove. Slice off top
1/2-inch of onion and scoop out all layers but outer three. Chop removed
onion flesh and place in mixing bowl with bread crumbs, lavender, grated
cheese, thyme leaves and egg and stir to mix well. Season with salt and
pepper and stuff back into onions. Place stuffed onions into grated
gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes.
Serve warm.
TANGY HERBED ONIONS
4 onions, olive oil
1/4 c. balsamic vinegar
1 t. dried oregano
2 T packed brown sugar
1/3 cup seasoned breadcrumbs
Peel onions and cut a small slice from the top, leaving
the root end whole. Cut each onion from the top into 8
wedges, taking care not to cut through the root end.
Brush four sheets of aluminum foil with the olive oil.
Mix the vinegar, oregano, brown sugar, salt, and pepper,
and rub the mixture into each of the onions. Wrap each
onion securely in its own foil wrapper. Bake at 350̊ for
an hour or until tender. In the last 5 minutes of
baking, open the foil and sprinkle with the breadcrumbs.
Killer Garlic Spread
8 oz Cream Cheese
3 cloves Garlic
3 dried tomatoes slices
Optional Parsley, dill or chives 1 t.
Combined all ingredients in a food processor, serve with crackers melba toast on
Bagels for breakfast.
Blossom's Bruschetta
1 French baguette
5 italian tomatoes, chopped
1 small onion, minced
2 clove garlic, chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
1 In a small mixing bowl, combine tomatoes, onion, garlic, basil, parsely, olive
oil, salt and pepper.
Mix well, cover, and refrigerate.
2 Preheat oven to 375 degrees F.
3 Cut the loaf of French bread into 12 slices on the diagonal. (Brush with olive
oil optional) Arrange the
bread on a baking sheet and toast until golden brown. Reduce the oven's
temperature to 250 degrees F
4 Spoon equal amounts of the tomato mixture onto the toasted slices of bread.
Top with slices of
mozzarella. Place the pan of bread back into the oven until the cheese has
melted, approximately 2
minutes. Serve immediately. Makes 12 servings
ROAST
CHICKEN PROVENCAL
1 whole roasting chicken
2 TBS extra virgin olive oil
1 TBS minced garlic
1 TBS freshly ground coarse black pepper
zest and juice from one fresh lemon
1 TBS Herbes de Provence
1 tsp kosher salt or sea salt
Preheat an oven to 350 degrees F.
Rinse chicken and set aside.
Prepare the marinade. Zest the
lemon, mince the zest placing it in a medium size stainless steel
bowl. Once the lemon has been zested you may juice the lemon, placing the
juice in the bowl with the zest. Add the herbs and saltMix all ingredients well and reserve.
Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast
section and place a bit of the provencal
marinade between the breast meat and the
skin. Pour the remaining marinade over the entire chicken making sure that the entire chicken
is coated well. Place a chicken roaster in a roasting pan,
place the chicken upright on the roaster and place in the preheated oven for 50 minutes
or until the chicken has reached 165 degrees F
internal temperature.
ROSEMARY GARLIC RUB
1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
8 cloves garlic, diced
1/3 cup olive oil
This is a wet rub and is great on chicken or pork, when
using an indirect grilling method.
In a small bowl, mix black pepper, kosher salt, fresh
rosemary, dried rosemary and garlic.
Gradually stir in enough olive oil to form a thick paste.
Rub into desired meats before grilling.
You can also use this on (cut and par boiled 5 minutes )
potatoes.
Coat with mixture and place directly on medium high grill
rack, turning every five minutes, for about fifteen minutes,
until tender."
HERBAL SEASONINGS BLEND
Use from your harvest:
Fine Herbs
Use this herb blend with fish, eggs cheese and meat dishes.
3T. fresh parsley
1T. fresh tarragon
2T. fresh chive
1T. fresh or chervil
Snip all fresh herb, combine. Store up to 24 hours in the refrigerator.
To freeze: toss with 2 T. of cooking oil and store in freezer covered
tightly.
ITALIAN SEASONING
4 T. fresh oregano
4 T. fresh marjoram
4 T. fresh thyme
4 T. fresh basil
2 T. fresh rosemary
2 T. fresh savory
Follow the directions as above.
Moroccan Mint Meat Rub
2 tablespoons combination peppermint or spearmint leaves,
or 1/2 cup fresh leaves.
1 clove garlic, minced
2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Use on poultry or beef before grilling.
VEGETABLE BLEND
Use this blend in stir-fries with a bit of
lemon juice or on any cooked vege-
tables, such as carrots, green beans, or
snow peas.
11/2 tablespoons onion powder
11/2 tablespoons toasted sesame seeds
1 tablespoon dried chives
1 tablespoon dried tarragon
11/2 teaspoons dry, mustard
1'/2 teaspoons dried dill weed
11/2 teaspoons dried red bell pepper flakes.
HEARTY MEAT BLEND
This blend is my favorite for beef, pork,
veal, and hearty stews.
2 tablespoons dried rosemary
2 tablespoons dried savory
1 tablespoon dried thyme
1 tablespoon dried marjoram
HERB SALTS
Use less salt and get more flavor by grinding dry herbs with sea salt;
fresh herbs can also be used. Bake at 200 degrees for 40-60 minutes,
stirring frequently.
HOMEMADE RASPBERRY THYME VINEGAR
1/2 gallon white wine vinegar
1 pint fresh raspberries
1/2 cup maple sugar or honey
Lavender thyme sprigs
Thoroughly wash 3 wine bottles. Divide fruit and thyme sprigs among
the bottles. Warm vinegar in a stainless steal pot to 100 degrees. Pour
maple sugar or honey into warm vinegar, stirring well. Using a
funnel fill bottles with warm vinegar mixture. Cork the bottles.
Label and store in cool dark place for a t least 1 week before using.
Keeps up to 8 months
ORANGE-MINT VINEGAR
1 cup finely chopped, orange mint leaves
zest of 2 large oranges
2 cups vinegar (white)
Optional: 1/3 cup sugar for a sweet vinegar
1. Put mint and orange zest in a jar and fill with vinegar. Sear jar tightly and
let stand 2-3 weeks in a cool dark place. 2. Shake from time to time. Strain and
rebottle for use.
(For a sweet vinegar: add sugar to strained vinegar in a
saucepan. Bring to a boil, stirring constantly. Boil gently for 1 minute. Cool
and bottle.)
Either version is good with fruits, lamb, duck, chicken, pork.
Sprinkle a little vinegar on meat while it is roasting or use a little in
gravies. This vinegar can also be used as the basis for a very nice salad
dressing.
This is from "Herbal Medicine" by Dian Dincin Buchman:
MINTED SALAD DRESSING
1/2 cup lemon juice
2 Tbsp. mint vinegar
2 shallots, finely chopped
2 tsp. Dijon mustard
2 Tbsp. chopped fresh mint leaves
1/2 tsp. salt
1/8 tsp. white pepper, ground
1/4 cup good olive oil
1. Combine all but oil in medium bowl.
2. Using a fork or whisk, gradually beat in olive oil.
Makes about 1 cup. This dressing is especially good with a fresh green salad of
baby greens or spinach.
HONEY TARRAGON MUSTARD
1/2 c. dry mustard
1/3 c. mustard seed
2 tsp. tarragon
2 tsp. salt
3 Tbs.. honey
2/3 c. water
3/4 c. white wine vinegar
Combine mustard, mustard seed and water; puree in blender or food processor.
Transfer to small bowl, cover and let stand at room temperature for 8 hours.
Stir in vinegar, honey and salt with
tarragon. Process until smooth. Pack in sterilized jars and refrigerate
BASIL INFUSED PANZANELLA
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons vegetable broth or water
1/4 teaspoon sea salt
1 clove garlic, minced
1 large bunch (1 ounce) fresh basil, minced
3 Roma tomatoes, diced
1 cucumber, peeled and diced
1 8-ounce loaf crusty French bread, cubed (about 6 cups)
1. In a small bowl, whisk together oil, vinegar, broth or water, salt and
garlic. In a serving dish, mix basil, tomatoes, cucumber and bread cubes. Mix
with dressing, cover and let sit for 15 minutes before serving.
LOVAGE SOUP
4 Tbsp. olive oil
4 slices stale bread
1 bunch lovage leaves, chopped
1 clove garlic, chopped
1/2 small bundle of parsley, chopped
3 oz butter
2 pints good chicken stock
2 whole eggs and 1 yolk
Pour the olive oil over the bread and grill until brown. Sweat the lovage,
garlic and parsley in butter until wilted. Pour on the stock and simmer for 2
minutes. Beat the eggs with salt and pepper. Place one slice of bread in each
warmed bowl. Bring the soup to the boil and slowly pour in the egg, stirring
gently to separate the egg into strands. Serve over the grilled bread slices.
Angelica Butter
A light and simple recipe that brings out the best in fresh fish.
1 cube of butter
1 Tbls. of fresh Angelica leaves, chopped
1/8 tsp. grated lemon peel
1 tsp. chopped garlic
1/8 tsp. ground white pepper
Soften the butter in a small mixing bowl. Mix in the remaining ingredients,
making sure to avoid any pith in the lemon rind. Place the mixture on a sheet of
plastic wrap and set in the refrigerator until stiff enough to form a log. Shape
the butter about 1 1/2" thick and cover with the plastic. Freeze the log until
you are ready to use it. Slice into coin size pieces so they will melt easily.
Place directly out of the freezer onto hot grilled, sauteed, or poach fish.
Blossoms Chipotle Garlic Marinade
1/2 cup soy sauce
1/2 cup red wine vinegar
2 tablespoons honey
1 tablespoon fresh ginger root, finely chopped
4 cloves garlic, minced
1/2 teaspoon chipotle pepper powder
In a medium bowl, mix soy sauce, red wine vinegar, honey, fresh ginger root,
garlic and chipotle pepper
powder. Place in an appropriately sized sealed container with desired type of
meat. Shake well to coat.
Allow meat to marinate in the mixture at least six hours before cooking.
Herbed PASTA
1 pound uncooked pasta
5 cloves garlic, minced
½ cup butter or 1/4 cup olive oil and
1/4 cup butter.
3 T. chopped fresh basil
2 T. sliced black olives
1 T. EACH of the following : chopped fresh thyme,
marjoram, savory and parsley
salt and pepper to taste
Cook pasta according to the package directions.
Meanwhile, melt the butter or margarine over medium
heat. Stir in the garlic, and cook for a couple of
minutes . Stir in the herbs. Drain the pasta, and
transfer to a large bowl. Add the butter mixture, and
toss, toss, toss. Season to taste with salt and pepper.
Sprinkle with black olive slices, pass the Parmesan.
Aromatic Chicken
3 Whole Chicken Breasts, skinned
1 T. Butter
3 Cloves Garlic
½ Cup Dry White Wine
1 t. Dried Lavender or Rosemary
3 Strips Orange Zest
Salt and Pepper to Taste
½ Pound Baby peeled White Onions
Melt butter and saute chicken in a non-stick pan. Brown
on both sides. Add baby onions and brown quickly. Add
remaining ingredients and cover pan. Simmer gently for
30 minutes. Remove garlic cloves and orange zest, serve
over cooked rice. Garnish with whole orange section and
sprigs of fresh lavender.
Fresh Herb Scones
2 cups all purpose flour
1/4 cup chopped parsley
1 T. sugar
1 T. chopped thyme
3 t. baking powder
½ cup milk
1 tsp. chopped rosemary
½ tsp. salt
1/3 cup butter
1 egg, slightly beaten
Heat oven to 400 degrees and lightly grease cookie sheet
. In a large bowl, combine flour, herbs, sugar, baking
powder, salt and mix well. With a pastry blender or
fork, cut in margarine until mixture resembles coarse
crumbs. Stir in milk and egg just until moistened. On a
floured surface, gently knead dough 10 times. Place on
greased cookie sheet. Roll or pat dough into a 6 inch
round. Cut into 8 wedges, separate slightly. Bake at 400
F for 15 to 20 minutes or until golden brown. Serve
warm. * The key to a good scone is to never over mix.
Always blend until just moistened. Over mixing makes
them tough.
Dandelion Salad
½ lb. dandelion leaves
1 clove garlic
4 T olive oil
2 T red wine vinegar Salt and pepper to taste
Wash leaves and save only the most tender ones. Cut
Coarsely in bowl, being sure they have been thoroughly
dried. The garlic should be cut in pieces and tossed
with the salad ant tossed OUT. Pour over the oil and
vinegar and toss enough to thoroughly coat the leaves.
Serve immediately. The lush wild dandelion four in a
shady spot before it comes into bloom are the best to
use. Oregon Herb Society
Dill - Burnet Butter
½ lb unsalted butter
1 t. Dijon mustard
2 Salad Burnet sprigs
2 sprigs fresh dill
Blend all ingredients until the mixture is pale green.
Great on grilled fish or fresh French bread with a
salad.
The Herb Companion. 1993
Italian-Style Pesto (Traditional)
5 cloves of garlic salt to taste
1/4 cup pine nuts
½ cup grated Parmesan cheese4 cups basil leaves
¾ cup extra-virgin olive oil
Pound garlic and pine nuts in a mortar and pestle. Crush
into a smooth paste. Add a handful of basil at a time
and pound, pound, pound. Add a few pinches of salt. Stir
in the cheese. Taste for seasoning. Add more salt,
cheese or olive oil if needed.
Fresh Herb Tuna Salad
½ cup mayonnaise or salad dressing
2 T. French sorrel leaves, snipped
1 T. snipped fresh chives
1 T. snipped fresh lovage
1 t. snipped fresh tarragon
9- or 9-1/4-ounce can chunk white tuna
Dash black pepper
1 yellow sweet pepper, halved and seeded
In a bowl, stir together mayonnaise, French sorrel,
chives, lovage, tarragon and black pepper. Fold in
drained tuna. Serve the mixture immediately or cover and
chill for up to 6 hours. Spoon into sweet pepper halves.
TARRAGON MUSTARD SAUCE
1 T. Fresh Tarragon, Chopped
1 T. White Wine Vinegar
1 T. Dijon Mustard
1/4 t. Salt
1/4 t. Black Pepper
1 cup Mayonnaise
½ cup Sour Cream
Mix the tarragon and vinegar together and blend in the
mustard. Mix in the salt and pepper, blending well.
Blend in the mayonnaise and then the sour cream. Cover
and chill. Great with Chicken Strips, Shrimp , &
Sandwiches & more.
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Culinary Herbal Recipes
