Dry your own Parsley! America's favorite kitchen herb #GardenCuizine

Dried Parsley

More than just a garnish, garden parsley tops the list of America's favorite kitchen herbs used in green juices, soups, salad dressings, eggs and entrees. Green parsley is one of my favorite biennial herbs to grow - Italian flat leaf or curly leaf. In the winter if we don't have any growing at the time we need some, we'll pick up a bunch at the store. 

You can always count on parsley being readily available. The best bet is to purchase parsley by the bunch and not just a sprig or two sold in little plastic containers. Extra parsley can be easily preserved by air drying.

Many recipes just need some parsley, not all of the bunch. When we have extra parsley sitting in the refrigerator, before it goes bad, we dry it. You don't have to tie it up or do anything time consuming, simply:

• Give parsley a rinse, shake off excess water
• pat dry, spread out in a single layer and let air dry on plates or cookie sheets for several days
• Once it is crispy dry, simply crumble leaves with clean hands
• store in an airtight spice jar 
• discard stems in compost

GardenCuizine Nutrition Data Parsley: based on USDA Nutrient Reference Data
Excellent Source: Vitamin C and Vitamin K
Good Source: Vitamin A

10 Parsley sprigs (10g = about 2 Tablespoons): Calories: 4; Vitamin A: 842 IU (17% DV); Vitamin C: 13 mg (22% DV); Vitamin K: 164 mcg (205% DV); and other vitamins, minerals and compounds such as flavonols and apigenins, which may be helpful in fighting cancer.

Related Links
Health Benefits of Parsley
Blog post and photo Copyright (C)Wind. All rights reserved.

Dietitian Savors Sicily #GardenCuizine @FabriziaLanza @FCPDPG

Anna Tasca Lanza Cooking School

S I C I L Y, Italy

Sicilian Culture and Cuisine Case Vecchie - day 4
 
I'm savoring the memories of our 10-day excursion to Sicily with the Food and Culinary Professionals Dietetic Practice Group of the Academy of Nutrition and Dietetics.

Our Sicilian journey began in Palermo. We traveled  around the western coast and through central Sicily as we toured our way around the island. Our fourth day was a full day of sightseeing and cooking at the Anna Tasca Lanza School - surrounded by prickly pear cactus, vineyards and rolling hills in north central Sicily. 

The Cooking School, located near the Regaleali Winery, was named after its late Sicilian founder, “Anna Tasca Lanza”. Her daughter, Fabrizia Lanza, has carried on the tradition of teaching Sicilian cooking at the family estate.

We watched Fabrizia prepare classic Sicilian foods - from appetizers to dessert - using local ingredients such as herbs from her garden and fresh-made ricotta that arrived still warm! Her menu featured: Panelle (Chickpea fritters), Stewed Lamb with Mint (Spezzatino di Agnello alla Menta), Saffron Stewed Potatoes, and Cassata - a famous Sicilian dessert.  

Fabrizia demonstrated and showed us how to prepare the select menu, including the preparation of Cassata using layers of sponge cake and ricotta cream, encased with green (must be green!) marzipan (made from almonds and ground pistachios) and finished with white icing and candied fruits.

Her foods were paired with the appropriate award winning wines from her family's Regaleali Winery. Fabrizia took us for a private tour of her absolutely spectacular kitchen gardens, complete with chickens for fresh eggs and a breath taking view of the Sicilian countryside.

At the end of our fantastic day, we all gathered around a large farmhouse table to enjoy the meal that Fabrizia prepared for us. 
    ~ Grazie Fabrizia!

Watch for my Dave's Garden article "Gardens of Sicily" - coming soon!
Related Links
Fabrizia's book: Olive - A Global History of olive trees, olives and olive oil
A Warm Welcome to Case Vecchie
Photos and blogpost Copyright (C) 2012 Wind. All rights reserved.

Oregano in Our Garden before #Sandy #GardenCuizine

Oregano

Looking for a drought tolerant, aromatic, easy-to-grow perennial herb? Add care-free Oregano (Origanum vulgare) to your kitchen garden. To intensify the flavor, oregano can be air dried and stored in kitchen spice jars. We pick fresh oregano right up until the first hard freeze and always have some dried on hand too.  

Oregano prefers full sun and is hardy to USDA zones 5a to 9b. Ours doesn't get full sun all day and grows fine though. Oregano adds unique flavor to pizza, pasta sauce, chili, beans, breads and whole grain foods. Oregano's flavor when added to herb and spice blends is a welcomed addition for seasoning vegetables, meats, chicken and all sorts of entrees and side dishes.

Plan your Kitchen Garden today! 
Photo Copyright (C)2012 Wind. All rights reserved.

Cool off ~ Stay hydrated ~ Make your own Vitamin Water! @SweetLeafStevia #GardenCuizine

 Fruit Infused Vitamin Water

Went out today and bought a few Fruit Infusion Water Pitchers to take to my out-patient nutrition counseling offices. Many people I meet for weight management are looking to replace sugary sodas and juices with zero calorie beverages. Fruit infused vitamin water is fun to make and when lightly sweetened with natural stevia is ZERO calories! It's a cool and refreshing way to stay hydrated in the summer heat.
 
This is our first recipe. We used orange and strawberry; you can be creative and combine fruits that you have available. 

Try pineapple, mango, kiwifruit, strawberries, raspberries, blackberries, blueberries, watermelon, oranges, limes or lemons. Fresh cut herbs make a great flavor addition too. Try lemon balm, basil, rosemary, mint or monarda blooms. 

Fresh fruits add a subtle flavor and Vitamin C, which is water soluble and naturally infuses into your water along with other water soluble nutrients.
 
Strawberry Orange 
Ingredients

• half an Orange
• one Strawberry
• 1-2 SweetLeaf Stevia packets

Putting it all together
First, wash your new fruit infusion pitcher and wash the fruit you plan on using. 

1. Cut the fruit small enough to fit in the center infusion cylinder. 
2. Fill the pitcher with cold tap water and add 1-2 packets of SweetLeaf stevia
3. Give it a quick swirl to stir and refrigerate to infuse hints of natural fruit flavors 

Rethink your drink

Sure beats 130 calories in a 12-ounce soda! Two sodas = 260 added calories. It only takes an extra 500 calories a day to slip on an extra pound of weight gain per week. And, if you're diabetic, just one 12-ounce soda or one cup of sugary lemonade counts as 2 to 2 1/2 carbohydrate servings respectively. Vitamin water has zero carbs with zero glycemic index.

SweetLeaf^® Stevia products available also include Liquid Stevia Sweet Drops™ that come in 17 natural fruit, nut, cola, cinnamon or chocolate flavored drops that make a great addition to non carbonated beverage drinks, dessert sauces or foods such as yogurt or oatmeal. Ask for them at your local health food store.

Strive for a healthy body weight. Avoid sugary foods and beverages!

Related Links

Vitamin Water The Yummy Life blog
SweetLeaf.com
Using Herbs and Fresh Fruit to make Flavored Water Dave's Garden article by Melody Rose
Rethink Your Drink
Hydrate Right
How Much Water do Kids Need? 
Make Better Beverage Choices ChooseMyPlate.gov
Photographs and blog post Copyright (C)2012 Wind. All Rights Reserved.

Fine dining at home > Compound Butter adds a touch of elegance! @SmartBalance #GardenCuizine

Making Compound Butter

"Beurres composés", French for compound butters, are blends of butter mixed with other ingredients, such as fresh garden herbs and spices. Compound butters are traditionally made with pure butter, but a healthier version can be made using lower fat spreads like Smart Balance. Smart Balance makes different spreads. My favorite is Heart Right Light because it contains plant stanols, Omega-3 and Vitamin E. Compound butters are often frozen - they unthaw quick - making it all the more convenient to have gourmet butter pats available at any time.   

Compound butter blends can be used to flavor fish, chicken, meats, vegetables or in finishing sauces. I made my first compound butters with herbs and garlic at the Academy of Culinary Arts, in Mays Landing, NJ. We made rosettes and froze them until ready to serve. They really added a nice touch of elegance and flavor to the breads and dinner rolls that we served in Careme's, an upscale, fine dining restaurant.

  Compound Butter Ideas 

• Beurre au citron – lemon butter  
• Beurre à la bourguignonne – garlic and parsley butter

Herb Storage Tips
DILL Cut dill at its peak. Wash and wrap in a paper towel and seal inside an airtight plastic baggie and freeze. When you need fresh dill just slice off whatever you need. BASIL can also be preserved at its peak by whizzing it in a food processor with olive oil. Label and store in freezer. Use basil in oil just as you would fresh basil. 

  Special Occasions

Compound butter adds a special touch to holiday and special company meals. This is the recipe I used for Thanksgiving. You do not need to follow exact measurements for compound butter. Use this as an idea. Be creative and add whatever you have available.

Smart Balance Compound Butter recipe

Ingredients 

12 oz tub (340g) Smart Balance Heart Right Light buttery spread

garden herbs and spices -

• 1 Tablespoon fresh dill
• 2 teaspoons fresh parsley
• 2 teaspoons fresh basil (or garden basil preserved in oil)
  

Putting it all together  
Simply soften butter at room temperature, or if using Smart Balance buttery spread, it will be soft enough straight from the fridge. Mix in chopped herbs of your choice. Make rosettes or mold into logs or squares and freeze. To avoid clogging the tip in the pastry bag if piping out rosettes, try not to use stems or big pieces of herbs in your mixture.

  Smart Balance Rosettes
After mixing the herbs into your soft buttery herb spread, put the blend into a pastry bag with a large star tip and pipe out individual rosettes onto wax-paper-lined plates or sheet pans and freeze. Once frozen, the pats can be combined together in airtight freezer containers or freezer baggies. Smart Balance spread is softer than butter; serve them directly onto your guests bread plates rather than onto a separate serving plate, about 10 minutes before dinner is served.

  Smart Balance Herb Log or square
The soft buttery herb spread could also be formed into a log by rolling in parchment paper, wrapped in plastic wrap and frozen until firm. Or on a lined baking sheet press the spread into a smooth, even 1/4-inch thick square or rectangle block, cover with wax paper or clear wrap and freeze. When ready to use, slice and use in cooking or serve as you would butter. 

Related Links: Plant Sterols and Stanols
Homemade Butter and Compound Butter Ideas 
The Hungry Mouse blog - good step-by-step wrapping in parchment 
Photos and blog post Copyright Wind. All rights reserved.

Grow Garlic (Allium sativum) in your Kitchen, School or Hospital Garden #GardenCuizine

Grow Garlic Allium sativum

You can easily and sustainably grow your own garlic. A single clove grows into a whole bulb! Fresh garlic adds great flavor and nutrition to foods. When roasted, the flavor becomes sweet. Roasted garlic* is delicious added to vegetable dishes or as a spread on homemade whole grain bread. Most people think garlic is garlic. But did you know there are literally hundreds of different types of garlic with differing degree of garlic taste and flavors? Typical supermarket bulbs are large and bright white and usually come from China, the worlds biggest producer.

Purchase garlic from a supplier or, if you don’t mind not knowing exactly what the variety is, pick up fresh bulbs at your farmers market and plant the cloves. Select firm, organic bulbs (non-organic bulbs may have been treated to hinder sprouting). Garlic from suppliers is usually shipped late September or early October. 

Garlic Varieties
Garlic species are divided into softnecks var. sativum and hardneck var. ophioscorodon.

Hardnecks– are cold hardy with stronger garlic flavor. Hardneck varieties grow scapes. You can cut off and use the mild flavored herbal scapes as you would garlic chives in your recipes. The main hardneck types are Rocambole, Purple Stripe and Porcelain. Varieties include: Duganski, Deerfield Purple, German Extra Hardy, Purple Glazer and Rossa di Sulmona. Dig up and harvest the garlic bulbs after their green growing stalks turn brown, in June or July. 

Softnecks – have milder garlic flavor and are ready to dig up sooner (sometimes by April) than Hardneck varieties. Softneck garlic is usually the type sold in supermarkets because they have a longer shelf life. They are not as cold hardy and can be grown in warmer climates. The main types are Artichokes and Silverskins. Homegrown softneck garlic can be traditionally braided and hung in your kitchen. Varieties include Early Italian White, Early Italian Purple, Italian Late, White Sicilian and Chinese Pink. 

Elephant Garlic
Allium ampeloprasum is very mild in flavor and is not really a true garlic.

Easy to Grow

Garlic, along with onions, leeks and shallots are members of the Alliaceae family and are really easy to grow. Children can be big helpers too when it comes to planting garlic. Garlic cloves are large - the perfect size for little fingers to grip and push into the soil. 

Planting Garlic  
Fall-planted garlic works well for Northern and gardeners who have cold winters. Gardeners in Southern areas, with mild winter weather, can plant garlic in late winter or early spring. Garlic can be planted in rows in prepared garden beds or can be grown as a companion plant alongside some plants (cabbage, beets, roses) because of garlic's natural pesticide properties. 

• First break apart the bulb, separating the cloves. Each individual clove will mature into whole bulb of garlic by the following summer. There is no need to peel each clove. 
• Using a small shovel or trowel, make a trench a few inches deep for how ever many rows you wish to plant. 
• I then like to push my finger in the soil before putting in each clove. The space between each clove should be around 3-4-inches to assure room in between for the clove to grow into a bulb. 
• Position each clove flat side down in each hole with the pointed tip up (roots grow down from the flat part).  
• After you get all the cloves in the dirt, position stakes or signs so you remember where they're planted.
• Cover the cloves up with dirt, gently patting down the soil. No need to water them. Let mother nature do the rest.

Green shoots will emerge in the spring. In Northern gardens and those with cold winters, if they start to sprout before the first frost, don’t worry. Just leave them alone. The garlic will stop growing when it gets cold and resume again in the spring. The important thing is to plant the cloves in the fall so their root systems get started.
 
Garlic is hardy and will grow in most soils. For the best garlic, horticulturists recommend growing your bulbs in rich, well composted soil. We grow ours in a raised bed, and mix in compost annually.
Related links:
Gourmet Garlic Gardens click on the link and scroll down for great photos!
Garlic and Organosulphur Compounds 
Garlic
Fruits and Veggies More matters Garlic
Blog article and photos copyright ©2011 D.Wind. All rights reserved.

Starting Vegetable Seeds Indoors #GardenCuizine

Get a jump-start on your Garden
Start Seeds Indoors

As winter blankets the outdoors we are reminded that January and February is a good time to determine which vegetables, flowers and herbs would benefit by starting them indoors before the last frost. Starting healthy vegetables from seeds offers great personal satisfaction to those who enjoy gardening. Seeds are far less expensive than plants, plus you can grow varieties that might not be available at your local garden centers in the Spring. All of our home garden annuals, with the exception of a few spontaneous purchases here and there, are grown from seeds.

For more information about starting vegetable seeds indoors and to learn how to save hundreds of dollars by making your our own seedling grow light rack - check out my Dave's Garden article, 'Starting Seeds Indoors'.

Have fun planning your garden and if you have kids - get them involved. Studies have shown that children who garden eat more fruits and vegetables.

Related Links:

Starting Vegetable Seeds Indoors Rutgers Cooperative Extension 

Fruits and Veggies More Matters 

Starting Seeds Indoors University of Minnesota Extension 
Blog Article Copyright © 2011 D.Wind. All rights reserved.

Sweet Bay, Laurus nobilis

Sweet Bay

Laurus nobilis

Aromatic, dried or fresh, bay leaves add unique and pleasing herbal essence to sweet and savory foods, including: sauces, custards, soups, stews, rice, wholegrains, vinegars and many Mediterranean dishes. Sweet Bay leaves are the signature ingredient used in bouquet garni and Old Bay Seasoning^®. 

Historic Bay Laurel

Did you know Bay leaves are symbolic and were prominently used throughout history? References to bay leaves can be seen in artist renderings and stories of how bay was used to adorn wreaths. Head crowns made of bay leaves were worn by heroes and noble Greek scholars even before crowns were worn by Olympic Games champions in 776 BC.  

Bay laurel artwork is often seen on money and is on the U.S. dollar bill, as well as in Japanese currency. Bay references can also be found in Greek mythology, Chinese folklore and the Bible.

The bay tree has also influenced the English language. From bay laurel, we get the expressions, "winning your laurels," and "resting on your laurels." Language derivatives include the words baccalaureate and poet laureate. 

Turkish Bay Leaves

Since Turkey is such a large exporter of bay leaves, you'll often see Turkish bay leaves sold by spice companies throughout the U.S. Bay leaves also arrive from other countries, including: Spain, Morocco, Israel and France.

Sweet Bay in Cooking

Bay leaves make a useful kitchen herb and enhance the flavors in so many recipes. Besides soups, Pomodoro sauce and stocks, one of my favorite uses for bay leaves is to steep and infuse bay flavor into dairy products, especially in creamy, scalloped potatoes. Watch for the recipe, I'll post it soon!

Growing a Bay Tree

Slow growing bay trees can easily be grown in pots and make a great garden addition, deserving a spot in all kitchen gardens. Bay trees can not tolerate freezing temperatures - we over winter ours indoors.  Hardy to USDA zones 8a-11, sweet bay trees can grow 15 to 30 feet tall, which I was surprised to learn. 

Our little bay tree was a slender 2-foot stick for several years, until it finally began to branch out in its third year. I have yet to prune our bay laurel, which would enhance its growth and branching out; I just can't bring myself to prune such a small stick! Even so, our sweet bay is growing, little-by-little, and is now a few inches taller than 3-foot, making it an ideal plant to be featured in the garden. 

Bay Laurel Topiary

Topiary's are not my style, but if you want to be fancy, and if you have the time (it may take longer than 10 years), your bay laurel tree can be pruned into a formal topiary.

Related Links:  
Dave's Gardens - Laurus nobilis
Bay Laurel, the 2009 Herb of the Year by Carrie Lamont 
Herb Society of America: Laurus nobilis Fact Sheet 
The Herb Companion: Bay (Laurus Nobilis) Article, Recipes and Tips by Susan Belsinger
All About Bay Leaves and Basic Chicken Stock Recipe by Sandra Bowens 
Photograph: Courtesy of Wikimedia Commons: Laurus nobilis ;Family:Lauraceae Original book source: Prof. Dr. Otto Wilhelm Thomé ''Flora von Deutschland, Österreich und der Schweiz'' 1885, Gera,
Copyright © 2010 Wind. All rights reserved.

GardenCuizine Recipe: Sun-dried Tomato Herb Bread

Grandma's Sun-dried Tomato
Farmhouse Herb Bread

~ Low Sodium ~

This wonderful bread was inspired by a recipe from Neil, a professional gardener and chef from England. The recipe was from his Grandma. He says, "My Grandma was in service in a big house in North Yorkshire from 1911 till 1921. She started as a scullery maid and ended up as Head cook! Luckily she kept a diary of what she cooked and for who. She cooked for the King and Winston Churchill, amongst many others." 

This herbal bread dough can yield dinner rolls, boules, or farmhouse loaves of bread. I divided the dough in half and made one round, free-form, boule loaf and the rest into dinner rolls. Neil likes to divide the dough in half and press the dough into loaf pans. The choice is up to you.

Our finicky Mama prefers super soft, sweet dinner rolls made with eggs, milk and more sugar. But even she agreed that this bread was delicious! When you want a good, wholesome and tasty bread, try this recipe. Nothing beats the smell of fresh baking bread wafting throughout your home. This bread freezes well too.
Putting it all together
Yields: 2 boules, or 1 boule and 10 dinner rolls, or 2 loaves, or ~20 dinner rolls
Preheat the oven to 425 °F (218°C)
Ingredients:
2 1/2 teaspoons (10g) instant dried yeast
1/2 cup (125mL) warm water (not hot or it will kill the yeast)
pinch sugar

1/3 cup (18g) sun-dried tomatoes, soaked in 1/2 cup (125mL) water

1lb 10oz (737g) white whole wheat flour
2 cups liquid (500mL): left over sun-dried tomato soaking liquid with added water to = 2cups
2 teaspoons (8g) sugar 
3/4 teaspoon (5g) salt
4 Tablespoons (59mL) olive oil
1/4 cup (25g) grated Parmesan cheese (or grated Soy cheese)

Herbs of your choosing: Neil has used oregano, basil, rosemary, thyme and tarragon. We used:
1/3 cup (20g) fresh parsley, chopped
1 Tablespoon (2g) fresh rosemary, minced
1 teaspoon (3 leaves) fresh sage, minced
2 Tablespoons (8g) lemon balm leaves
2 1/2 Tablespoons (8g) fresh chives, minced

egg - whisked with a splash of water for egg wash (or plain water if vegan)

Notes: Fresh herbs can be substituted with dried herbs. Use less - around half of the amount called for - dried are more concentrated in flavor.

• As always, wash your hands and sanitize your counter tops before working with food. Prepare the herbs by washing, drying and chopping, set aside. Drain the soaked sun-dried tomatoes and save the liquid. Chop the hydrated tomatoes and set aside.
• In a small bowl mix the yeast, warm water and pinch sugar. Set aside until you begin to see activity reassuring you that the yeast is alive. (Tip: Instant dry yeast can be stored frozen. We keep a large bag in the freezer and use it as needed)
• In a large bowl, whisk together the flour, salt and sugar. Add in the prepared herbs, tomatoes and cheese. Whisk together to combine. Make a well in the center of the flour and add the oil, some of the water and tomato soaking liquid, and all the yeast mixture.
• Slowly incorporate into the flour using a wooden spoon. Gradually add the remaining liquid. You may need a bit more or less, use your judgment.
• With your hands or in a mixer with a dough hook, mix and knead the dough until it comes together in a smooth stretchable mass.
• Form the dough into a round ball and place in a large, lightly oiled, bowl to rise. Cover the bowl. I use a dampened linen cloth, some prefer to cover rising dough using plastic wrap.
• Allow the dough to double in size in a draft free warm place. Punch down and divide the dough in half.
• Form the dough into desired shape(s): rolls, loaves, or boules. For loaves, form the dough and place in lightly sprayed 5x9 loaf pans. For dinner rolls or boules*, after forming place on lightly sprayed sheet pans, allowing space in between them for expansion as they rise
• Allow the dough to rise again until the dough responds with a slow rebound when gently pressed with your finger.
• If desired, carefully brush the tops with egg wash before baking to give the bread a slight gloss. Neil adds a sprinkle of grated cheese and herbs to the top too.

*Boules can also be placed on a piece of parchment or baking peel dusted with cornmeal or flour to rise, so they will easily slide into the preheated oven onto a baking stone or oven bottom. Advanced bakers also like to add steam at the onset of baking by squirting a light spray of water directly into the oven right after the bread is added.

• Bake until golden brown. Baking time will vary depending on your bread shape and size. Dinner rolls don't take too long, ~15 minutes. Loaves will take longer, ~30 minutes or more. I usually test for doneness by feeling the weight of the bread. Bread will feel lighter when it is fully baked. Some bakers test for doneness by listening for a hollow sound when tapping on the bottom of the loaf.

~Buon Appetito
 
GardenCuizine Nutrition Analysis: Calculated from USDA nutrient values
Excellent Source: Vitamin K, Thiamin, Folate
Good Source: Iron, Riboflavin, Niacin, Selenium, Manganese

Serving size: 71g, 1/20 of recipe (one dinner roll): Calories: 169; Calories from fat: 31; total Fat: 4g (6%DV); Saturated Fat: 0.7g (3%DV); Trans Fat: 0g; total Omega-3 fatty acids: ~23mg; Cholesterol: 1mg (0%DV); Sodium: 128mg (5%DV); Potassium: 89mg (3%DV); Total Carbohydrate 29g (10%DV); Dietary Fiber: 1g (5%DV); Sugars: 1g; Protein: 5g; Vitamin A: (2%DV); Vitamin C: (3%DV); Calcium: (2%DV); Iron: 2mg (11% DV); Vitamin K: ~19mcg (~23%DV); Thiamin: 0.3mg (20%DV); Riboflavin: 0.2mg (13%DV); Niacin: 2.4mg (12%DV); Folate: 81mcg (20%DV); Selenium ~13mcg (~18%DV); Manganese: 0.3mg (14%DV)

Percent Daily Values (%DV) are based on a caloric intake of 2,000 calories for adults and children age 4 or older

Special Thanks: Special thanks to Neil for passing on his Grandma's recipe. My interpretation of her recipe is slightly different, but for the most part it is the same. I used wholegrain flour, added more liquid, and reduced the salt, since grated cheese adds sodium. For the original recipe, see Neils comment at the bottom of my Rosemary article under the post by NEILMUIR1.

Related Links:
Scoring Artisan Bread
Photos and recipe Copyright © 2009 Wind. All rights reserved. rev 11/19/11

GardenCuizine Recipe: Roasted Rosemary Potato 'Fries'

Oven Roasted Rosemary Potato 'Fries'
A Regular on our GardenCuizine home menu

Rosemary is one of our favorite garden herbs. It is easy to grow and easy to harvest. To harvest, simply take in cuttings, rinse to clean and hang in bundles to air dry. We hang ours from our pot rack in our kitchen. Then after several weeks, when it feels good and dry, the rosemary easily rubs off onto a sheet pan. Rosemary is best stored in airtight containers; we use large, wide mouth jars.

To make Rosemary Roasted Potato 'Fries' you really don't need to follow a specific recipe, but if you would like one, mine is soon to be published on Dave's Garden. In general, all you need to do is wash, dry and thickly slice your favorite baking potatoes (skin on), lengthwise. Then season and bake until golden brown.

These delicious Oven Roasted Rosemary Potato 'Fries' call for Parmesan cheese, rather than any added salt. The cheese adds a bit of calcium and great flavor, with a fraction of the sodium found in heavily salted French Fries (as long as you don't overdo it, of course). And because of oven roasting -- rather than deep frying, like typical Fries -- they are much lower in fat.

Freestyle Recipe:
Preheat oven to 375°F (190°C)

• Sprinkle sliced potatoes with a little olive or vegetable oil and a generous serving of dried rosemary
  
• Add some grated cheese (Parmigiano-Reggiano, Grana Padano, Pecorino or Soy cheese if vegan), fresh ground black pepper, a generous amount of garlic powder*, and a pinch of ground or fresh sliced cayenne pepper (No added salt)
  
• Toss all together to evenly coat
  
• Spread the potatoes out on a baking pan
  
• Bake in preheated oven (occasionally turning) until well browned

* Garlic powder works better than fresh minced. Fresh will burn unless added near the end of cooking time.

For nutrition data, more information about the aromatic herb Rosemary (R. officinalis), and a detailed recipe for Roasted Rosemary Potato 'Fries', check out my Dave's Garden article:
'Osmarini, Rosmarinus officinalis'.

This recipe is an entry in the O food contest, hosted by Sara of Ms Adventures in Italy and Michelle of Bleeding Espresso. The contest is open annually to food Bloggers to help spread awareness of Ovarian Cancer.

September is National Ovarian Cancer Awareness month. Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.

Related Links
Ovarian Cancer National Alliance
The Cowgirl Cure Foundation
Ovations for the Cure

Copyright © 2009 Wind. All rights reserved.

GardenCuizine Recipe: The Best Basil Pesto

Italian Basil Pesto 

with a Japanese secret ingredient

 

Pesto 

Preserving your garden harvest of Basil by making Pesto will provide you with the flavor of fresh basil throughout the year. We freeze our pesto in 16-ounce (473ml), or smaller sized containers. Small size containers defrost quickly when set out on the counter while you are preparing the meal. 

Fresh (vs. dry) Basil for Pesto 

Dried basil can be used in certain foods, but for the best garden pesto use fresh rather than dried. Growing your own makes the pesto even better. 

What is the Japanese Secret Ingredient? 

The unusual, non traditional, non Italian, secret ingredient is Umeboshi Vinegar. I got hooked on using Ume vinegar years ago, when I had my health food store and restaurant (Garden of Eden Natural Foods and Country Kitchen, Inc.). Ume Vinegar is made with Japanese Plums and Shiso leaves preserved in a salty brine. Using just a small amount imparts terrific flavor. And when coupled with a small amount of added grated cheese, you will not need to add any table salt to the pesto.

• For more information, see GardenCuizine's Umeboshi Vinegar Product Spotlight  

Sicilian Olives

Another key ingredient is good quality olive oil. Depending on the size of your basil harvest, you can end up using quite a lot of olive oil when making pesto. We purchase a large (101oz, 3L) can of Italian Olive Oil and use this as a good excuse for an excursion to the Italian Market in Philadelphia, PA. The organoleptic quality (taste) and my Sicilian heritage make extra virgin olive oil made from Sicilian olives my first choice. You can find many fine olive oils on the market from around the world including: Spain, Turkey, Greece, Croatia, Syria, Jordan, Tunisia and Morocco. Putting it all together The recipe can be easily doubled. Two times the recipe (double) fits nicely into a standard household food processor bowl, just blend down the first addition of basil before adding in the next batch and add the nuts last. Umeboshi vinegar can be found in Asian, gourmet and natural food markets.         Yields: one 16oz (2cups, 473ml) container    

Ingredients: 

4 cups (~120-160g) fresh Basil leaves* 

1 cup (237 ml) extra virgin olive oil 

¼ to 1/3 cup (~25+g) grated cheese (Parmigiano-Reggiano, Grana Padano, Pecorino or Soy) 

¼ cup (34g) toasted pignoli (pine) nuts (or other nuts such as walnuts) 

1 teaspoon (~5ml) Umeboshi vinegar (optional) 

1/2 teaspoon (~1g) fresh ground black pepper 

1 Tablespoon (~8g) minced garlic  

*We usually stick with basil, but you can mix in other edible, aromatic leaves from your garden too such as: Shiso, Mint, Arugula or Cilantro.

• First, sanitize a kitchen sink; then fill it with water to rinse the fresh cut basil. We put the basil in large pots with water like you would cut flowers to let the leaves air dry. This allows time to admire your gardening efforts. Sometimes we let it dry overnight. When the leaves are dry, hand pick all the good leaves from the stems and place into a large bowl. Reject any brown or bad looking leaves.

Toss the stems and rejected leaves (if any) into your compost pile.

• Toast the nuts, set aside. After all your ingredients are ready, begin filling a food processor* bowl with everything except the nuts and garlic. Mix and chop down the leaves, using your judgment as to how long to mix the pesto. You want to leave some texture to it.

• Add the garlic. Mix some more.Taste the pesto and adjust the seasonings if necessary to your liking. Add the nuts last and don't over mix. Pour the pesto into freezer safe containers, label and store.

*Pesto can also be made using a large mortar and pestle     Buon Appetito!

***

Related GardenCuizine Posts:   Pomodoro Sauce  GardenCuizine Product Spotlight: Umeboshi Basil, King of Herbs      Related Links: Health Benefits of Olive Oil by Katherine Zeratsky, RD, LD Mayo Clinic        A Stroll through Philadelphia's Italian Market by Jeff DiNunzio National Geographic Traveler         Basil, the King of Herbs by Diana Wind, Dave's Garden             GardenCuizine Nutrition Analysis: calculated from USDA nutrient values Italian Basil Pesto, 1/32 of recipe Good source: Vitamin K  Serving size: 12g, Calories: 73, Calories from Fat: 69, Total Fat 8g (12%DV), Saturated Fat 1g (6%DV), Vitamin A 163IU (3%DV), Vitamin E (Alpha Tocopherol) 1mg (6%DV), Vitamin K 15mcg (18%DV), Calcium 15mg (2%DV), Sodium 45mg (2%DV), Manganese 0.1mg (6%DV)

Percent Daily Values (%DV) are based on a caloric intake of 2,000 calories for adults and children age 4 or older

Photographs and Blog Article Copyright © 2009 Wind. All rights reserved. rev 8/27/11