Each Wednesday our local newspaper carries food articles and recipes in the lifestyle section. Usually I give these a quick glance to see if any of the recipes or articles are of interest to me. This week had an article on using herbs in summer recipes.
Over the last several years I have tried to grow herbs right outside my backdoor so that I can have fresh herbs when I want them. Even though we’ve had quite a bit of rain this spring, I have basil, parsely, chives, and cilantro already planted! I can’t wait for them to get a little bigger so that I can use them in this wonderful recipe that was posted in our newspaper this week. I believe it originally came from Ree Drummond, the Pioneer Woman at www.foodnetwork.com.
1 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
1/4 c. fresh basil leaves, chopped
1/4 c. Italian flat-leaf parsley leaves, chopped
2 tbsp. chopped fresh chives
2 tbsp. chopped fresh oregano
3 tsp. white vinegar
2 tsp. Worcestershire sauce
salt and ground pepper to taste
Combine all the ingredients in a large mixing bowl, adding salt and pepper to taste. Chill for several hours before serving. Makes about 2 cups or about 8 servings
The month of May, 2013, is fast becoming one for the memory books! While I have known that it would mark the end of our 20 years of schooling our children at home, and the graduation of our 4th and final child, never would I have dreamed that my two oldest kiddos would become engaged within 24 hours of each other! Life is flying by and seems to be catching me unaware! My little girl and little boy are all grown up and preparing to create homes of their own! How did that happen?
It’s hard for me to believe that we are already near the end of April! The Cookbook Experiment will be 3 years old next week! Over these 3 years we have had almost 8500 views to our 220 posts! Thank you, readers, for your support!
We have had lots of rain over the last several months which has brought us out of drought conditions for the first time in over three years! I am so glad! We’ve gotten most of our garden planted recently, so I am eagerly awaiting the opportunity to be cooking with fresh herbs and veggies again! I am very excited to note that while I usually suffer from spring allergies with all the yucky pollen in the air, this year has been different! About a year ago, I began taking a tablespoon of local honey every morning with my tea. I’d heard that local honey helps with allergies. I think that it certainly has helped me! I have made it through the month of April with no allergy issues at all.
We loved English muffins when I was growing up. They were part of my mom’s special Saturday Morning Breakfasts. Until recently, I had not seen a recipe for English muffins. I do have a recipe for English muffin bread, but it is rather gooey and doesn’t hold its shape well enough to make it into muffins. I found this recipe in a magazine I was reading a few weeks ago at the auto repair shop. Since the magazine was several months old, I asked the owner if I could tear it out. He just laughed and said yes!
I love the flavor of these muffins! They are great toasted and served with plenty of butter and your favorite jam or some of that local honey!
2 c. buttermilk
3-3/4 c. bread flour, plus more as needed (I used all-purpose)
4-1/2 tsp. (2 pkgs) instant dry yeast
2 tbsp. sugar
1-1/2 tbsp. salt
2 tbsp. honey
1 tbsp. butter at room temperature
Cornmeal for dusting
In a saucepan warm the buttermilk over low heat until just starting to steam. Set aside. In a large mixing bowl, combine the bread flour, yeast, sugar, and salt on low speed. Add buttermilk in a steady streeam, then add honey and butter and mix until dough is almost smooth, about 3 minutes. Add a little more flour if dough is very sticky. You shouldn’t need more than an extra 1/2 cup. The dough should pull away cleanly from the sides of the bowl and can be shaped into a loose ball…still slightly sticky.
Cover the mixing bowl with plastic wrap and let dough rise in refrigerator from 2 to 24 hours.
Line a rimmed baking sheet with parchment and sprinkle with cornmeal. Place dough onto a work surface generously dusted with cornmeal. Pat or roll out dough to about 3/4 inch thick. Using a 3-inch cutter (I used a glass) cut into 12 rounds. Knead scraps together and reroll to get all 12. Transfer rounds to the prepared baking sheet. Cover loosely and let rise until puffy, about 45 minutes.
Heat oven to 350. Heat a large nonstick skillet over medium heat until very hot. Brown both sides of each muffin round about 3-5 minutes each side. Return to baking sheet. Bake about 15-20 minutes or until puffed, golden brown and the sides feel set but still soft.
To serve, split with a fork and pop into your toaster. Spread with butter and your favorite jam!
Have you noticed how many recipes seem to be popping up on your facebook newsfeed lately? I see new recipes being shared all the time from one source or another. I saw this experiment last week, but I have no clue which friend shared it or what the source was. If I knew, I would be sure to post it.
Anyway, it looked easy and fun to try, so today I made an orange/coconut oil lamp! Any citrus fruit can be used with any kitchen oil. I used coconut oil with half an orange.
Use a citrus half that has a definite core showing in the center.
Pour your choice of oil into the citrus half. Light the core for a miniature oil lamp! Since the core is damp, it may take several tries to get it to stay lit. I think I used about 4 matches before it finally took hold.
Several weeks ago I wrote a post about recycling old bread pans. You can read about it here.
This week I planted flowers in each of the three pans and hung them on our porch railing!