How to make Edible Flower Spread - How Tuesday

One of the most decorative and easy to create dishes you can make for summer gatherings. Just a few simple ingredients but a lovely item that will be talk of the event. 

Here is a list of possbile Edible flowers to use in your creation:

• Pansies are probably the most common of all edible flowers, so pretty and they come in a wide range of colors and hues. Pansies are really more showy than flavorful but you might note a slight "grassy" taste.
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  Violets grow wild in the spring and early summer (depending on where you live) and can also be grown as a landscape perennial (known as sweet violets). Violets have a sweet, floral flavor in both leaves and flowers. However, don't confuse violets with African violets which are usually considered non-edible.
• Johnny-Jump-Ups look like miniature pansies, but have a different flavor that is slightly "minty." some say they taste a bit like bubblegum! They're perfect on cakes or with soft mild cheese. Johnny-jump-ups, pansies and violets are all members of the Viola genus.
• Marigolds, like the name says, come in shades of yellow and gold. They have a mild citrus flavor. Another bonus to marigolds? Deer are not too wild about them, and tend to leave them alone in the garden!
• Roses are not only beautiful to look at and smell! All roses are edible, each has a delicate, slightly sweet flavor. So stop and eat the roses!
• Honeysuckle flowers are abundant in the spring and, like the name says, have a sweet honey taste. They can be used as a pretty garnish, but also for tea, jelly, syrup and lots of other things. Just a note: only the flowers are edible, the berries are poisonous!
• Chive Blossoms are a beautiful pale purple and have a mild chive taste. They're lovely in salads and you can break apart the flowers and sprinkle the tiny pretty purple petals over vegetables, eggs, soup, potato salad, etc.
• Dandelions aren't just pesky weeds! You can eat dandelion greens. But everything; the leaves, the flowers and even the roots of the dandelion are edible. Dandelion leaves are a bit bitter, but the flowers have a sweet flavor. Their bright, cheerful color makes a beautiful addition to salads!
• Elderflower has a flavor profile described as uniquely fresh, fruity, green and slightly floral with subtle pear, lychee and tropical nuances. You can pair elderflower with light teas, as well as adding to fruit salads or combining in spreads or dips and use to make elderflower cordial. Remove the flowers fully from the stems which can be toxic.
• Nasturtium is a favorite flower for displaying and eating. Nasturtiums have brightly colored red, orange and yellow blossoms and round stiff leaves. Both the leaves and the flowers are edible with a slightly peppery flavor a bit like arugula. The blossoms have a milder taste and add color to garnish cakes, pastries, salads, soups, etc.
• Cornflowers, also known as Bachelor Buttons have a sweet, spicy clove-like flavor. Their brilliant blueish purple hue adds an eye-catching touch!
• Campanula (bell flower) has a mild, bland flavor so it's used more for the pretty purple flowers than for added flavor. The leaves and flowers of the Campanula plant can be used in salads and as an edible garnish for lots of other dishes.

Your first step is to gather the flowers.  Whatever is in season when you are ready to create the spread.

Pull the flowers from the stem. Save some whole for garnish and chop the rest fine.

I did cut flowers up with scissors directly into the cheese mixture, but I started with a bowl of cut flowers, like chamomile, roses, lavender, daisy, calendula, etc. Then added the pansies later.  I soaked the chopped flowers in 1 1/2 tsp of lemon juice while I blended the cheese and butter.

Step Two is the create the cheese mixture. Blend the one 8 oz. package of cream cheese with 1/4 cup of butter.

Once the cheese was blended, I added the thyme or savory and mixed well. Then blended in the flowers.  I use a fork to get everything well mixed, so I don't have clumps of cheese or butter in the final product.

Once everything is well blended, I placed it on some plastic wrap (or wax paper) and shaped it into a log.  

  

     

I placed the log in the refrigerator for about 15 to chill it, then I unwrap and cover the top side of the log with whole flowers (garnish.) Then I put the flower covered log back in the fridge for at least 30 minutes. 

Place clean wrap over the flowers and allow to chill up to overnight.

When ready to serve, carefully unwrap the log and place on a decorative plate for serving.

Edible Flower Spread 

8 oz. package light cream cheese

1/4 cup butter

1 1/2 tsp. lemon juice

3 to 4 tsp fresh minced flowers

1 tsp fresh thyme or savory

Blend butter and cream cheese together with a fork in a medium bowl.  Add the lemon juice to herbs and allow to soak a couple minutes before blending into cheese and butter mixture.  Roll into a log and wrap in plastic wrap.  Allow to meld in refrigerator at least 1 hour before serving.  Spread on toasted French bread, crackers, cut vegetables or fruit wedges.

Recipe Theme 2021 - Savory Cheese Cake

We have been sharing our recipes on a monthly theme for several years now. This year we will be sharing recipes here on the main blog and also on our website blog as well, now you will get twice as many recipes from our stash of herb themed recipes.  We might yet make a dent in those three filing cabinets of recipes I spent a decade collecting.

This year we have set the theme as follows:

January 2021 – Baked Items

February 2021 – Breakfast Dishes

March 2021 – Italian Dishes

April 2021 - Chicken Recipes

May 2021 - Appetizers

June 2021 – Mediterranean Dishes

July 2021 – Pork Recipes

August 2021 - Seafood

September 2021 - Pizzas

October 2021 – Mexican Dishes

November 2021 - Cookies

December 2021 – Gift Recipes

For our first recipe, I have decided on an herb enhanced cheesecake that is savory and makes a great dip as well as something you can serve by the slice.

Savory Cheesecake

3 8-ounce pkgs cream cheese, softened
2 cups sour cream, divided
1 10.75-ounce can condensed cream of celery soup
3 eggs
½ cup Romano cheese
2 cloves garlic, minced
1 Tbls cornstarch
2 Tbls finely chopped fresh basil, or 2 tsp crushed, dried
1 Tbls finely chopped fresh thyme, or 1 tsp dried, crushed
1 tsp chopped fresh tarragon or ¼ tsp dried, crushed
½ tsp cracked black pepper
Red bell pepper slices, lemon twists, or fresh herbs for garnish

Directions:

Combine cream cheese, 1 cup sour cream, and soup in a food processor or a large mixing bowl.  Blend at medium speed until smooth.  Add eggs, cheese, garlic cornstarch, basil, thyme, tarragon, and pepper. Blend until smooth. Pour into a greased 9-inch springform pan.  Place on a baking sheet.  Bake at 350 degrees F for 60 minutes, or until lightly browned.  Turn off the oven and let stand in oven for 30 minutes. Remove from oven and cool in pan on a rack.  Cover and refrigerate at least 4 hours or overnight.  When ready to serve, remove from pan.  Spread remaining sour cream over the top.  Garnish.  Serve with crackers, Melba toast or fresh vegetables.

 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link. Search the blog with any of the following topics: Recipe2018, Recipe2019, or Recipe2020.

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:

• Jan 2021 – Baked Items
• Feb 2021 – Breakfast Dishes
• March 2021 – Italian Dishes
• April 2021 - Chicken Recipes
• May 2021 - Appetizers
• June 2021 – Mediterranean Dishes
• July 2021 – Pork Recipes
• August 2021 - Seafood
• September 2021 - Pizzas
• October 2021 – Mexican Dishes
• November 2021 - Cookies
• December 2021 – Gift Recipes

 

Mini Cheese Balls - Weekend Recipe

Quick appetizers or just right snacks.  These are great because they average about 100 calories each if you use regular cream cheese and 50 calories each if you use Neufchatel, the light cream cheese.

Mini Cheese Balls – a Savory Truffle

adapted from a recipe from Sargento

8 oz. cream cheese at room temp

1 cup shredded firm cheese (Parmesan, cheddar, pepper jack, monetary jack)

1 tsp. Worcestershire sauce

½ tsp. grated lemon zest

Kosher salt and fresh pepper

Combine cream cheese, shredded cheese and Worcestershire sauce with lemon zest in a large bowl.  Add salt and pepper.  Divide mixture into fourths.

Into each of the four portions choose ONE of these blends to add.  You can make 4 different blends!

            1 tsp. Butter N Cheese blend from the Backyard Patch

            1 tsp. Boursin Blend from the Backyard Patch

            1 tsp. Herbal Spread blend from the Backyard Patch

            1 tsp. Fiesta Dip blend from the Backyard Patch

Form each portion into 1-inch balls with damp hands and set on a baking sheet.  Chill until firm, about 4 hours.  Then roll the balls in any of these assorted toppings.  The herbs add no calories!

• Chopped nuts
• Sesame seeds
• Crumbled cooked bacon mixed with paprika
• Chopped fresh herbs
• Dried crumbled herbs (or Herb Mix, like Herbal Spread by the Backyard Patch)
• Chopped dried raisins or cranberries (very Valentine's Day festive!)

Rosemary, Lemon & Feta Spread

Feta cheese is often relegated to a crumble on top of a finished product, but that robust tangy flavor is great used in other ways too.  Here is a tasty spread you can serve with vegetables, crackers, toasted baguette slices, pretzels, etc. that makes a wonderful appetizer for holiday entertaining and the rosemary is a great seasonal herb.

Rosemary, Lemon, & Feta Spread

4 ounces cream cheese, softened

1 cup feta cheese, crumbled

3 tablespoons fresh rosemary, finely chopped (only use 1/2 Tbls. if using dry)

1 tsp. fresh or dried lemon thyme (optional)

2 tablespoons fresh lemon juice

1 garlic clove, minced

Salt & Pepper to taste

Directions:

In a medium mixing bowl mix together cream cheese, feta, rosemary, lemon thyme, lemon juice, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste. Refrigerate until ready to serve.

Weekend Recipe - Company Cream Cheese Butter

This is a crowd-pleaser that makes a fresh loaf of bread into a marvelous experience.  So grab a great French or Italian loaf and serve this with a bottle of Pinot Grigio.

I made this version with fresh parsley and dried chives.

Company Cream Cheese Butter

2 ounces cream cheese, softened

2 Tbls. butter, softened

1 tsp. dry white wine or lemon juice

¼ tsp. black pepper

½ tsp. cumin powder

1 ½ tsp. chives or garlic chives (1 Tbls. fresh if you have it)

1 ½ tsp. parsley (1/2 Tbls. fresh if you have it)

In a small ceramic bowl, cream together the cream cheese and butter.  Stir in wine or lemon juice.  Add herbs and seasonings.  Refrigerate for 1 to 2 hours, then bring to room temperature before serving.

I actually made this for a party taking a short cut of using 1 Tbls of Olive Oil Dipping Sauce Blend instead of the chives and parsley.  It was perfect with the Pinot.

Weekend recipe - Savory Muffin Spread

Pineapple Sage is a wonderful fall time herb.  It blooms in the fall with tongue –like red blossoms that are a beautiful to behold.  Just before they begin to flower I harvest a number of leaves and use them to make tea and other food items.  I found a recipe for a muffin spread using Pineapple sage in the Herb companion back in 2007.  I’ve adapted this recipe first created by Rose Kennedy.

Sweet and Savory Muffin Spread

This is good on muffins, especially those made with oats, and on plain or fruit bagels.

1 cup ricotta cheese

1 Tbls. milk

3 Tbls. confectioner’s sugar, or to taste

¼ tsp. ground allspice

4 fresh pineapple sage leaves (or ¼ tsp. dried leaves)

¼ cup crushed pineapple, drained

In a medium bowl, cream ricotta cheese and milk on medium speed with a handheld mixer for 1 minute.  Add sugar 1 Tablespoon at a time, mixing after each addition.  Stir in allspice and pineapple sage.  Refrigerate mixture for 1 hour.  Stir mixture and gently fold in pineapple.  Refrigerate for another hour.  Serve chilled or at room temperature.

Wordle Recipes - Chives

I was playing around on the internet and found this site that takes your words or articles and turns them into a graphic.  This is a set of my recipes visually presented.  Is this not fun?

The website is: http://www.wordle.net   Here are the recipes I wordled:

Fines Herbes 

1 Tbls. chopped fresh chives
1 Tbls. chopped fresh parsley
1 Tbls. chopped fresh tarragon
1 Tbls. chopped fresh chervil


 Chop herbs finely and combine.  Add to cooked dishes toward the end of cooking.  Great with fish, eggs and salads.



Fines Herbes Spread


Soften 1 8-oz. package cream cheese.  Add 1 tsp. each of fresh chopped chives, parsley, tarragon and chervil.  Place in serving dish or form into a ball.  Refrigerate for several hours or overnight for flavors to meld.  Serve with your favorite crackers.  You can roll the cream cheese blend into a ball or a log and wrap in plastic wrap to firm before serving.


Chive Butter


10 long mature tender chive leaves
1/2 pound unsalted butter, room temp.
Soften the butter.  Place in blender container with the chive leaves.  Blend until all the chive pieces disappear.  The butter will take on a beautiful green color and taste wonderful.  Pour the mixture into a container and chill.  Use as a dip for crackers or a spread for your favorite bread. For a perfect appetizer, slice French bread the long way, spread with the butter and broil for a few minutes.

 

Thyme (Garden Thyme) - Herb of the Week

Thyme is a versatile and multipurpose herb and it is actually a genus that includes many different species. Its medicinal properties make it a useful herb. Thyme is also used in various culinary preparations. In ancient times, this herb was used for embalming by the Egyptians.

So since Halloween just passed, I thought I would make the herb of the week Thyme (Thymus vulgaris.)
The word Thyme, came from the Latin word Thymum which came from the Greek word which meant to make a burnt offering or sacrifice. The ancient Greeks burnt it as incense in their temples, believing that Thyme was a source of courage. In ancient lore, Thyme was thought to have the ability to attract fairies. In the same way as Sage, it has been burned in many places throughout time to cleanse the air, protect from plague, and ward off evil spirits.

It is generally believed that the spread of Thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms and to "give an aromatic flavor to cheese and liqueurs".

In the middle ages, Thyme was placed beneath pillows to aid sleep and ward off nightmares. At this same time, women would give sprigs of Thyme to knights as they went to battle, believing that the Thyme would bring them courage. Thyme was also included in coffins and burned at funerals, as it was believed to aid in the passage to the next life.

Thyme, a strong flavored member of the mint family, gets its flavor from an essential oil known as thymol, which is incidentally the main active ingredient in Listerine Mouthwash.

In the Eastern Mediterranean countries, there is little distinction made between several aromatic members of the mint family, that include Oregano, Thyme, Marjoram, and Savory.  In fact, many Jordanian recipes simply call for zahtar (or zaatar), a blend of such herbs as may be available to the individual cook.

To Grow
A slow growing ground cover, Thyme is a welcome addition to any well balanced herb garden. Thyme pretty much grows itself. In fact, the more you fuss with it, the less hardy it will be. Thyme is most fragrant and flavorful when grown in dry, lean soil. Too much moisture will rot the plants.

Thyme is a perennial and will withstand a hard frost, to grow hearty and healthy the following spring. It likes sun and will tolerate full sunlight, although it will do OK in partial shade. It prefers well drained soil. It can be grown from seed, but I personally have had limited success with this, and find that transplants do much better for me.

The propagation of thyme is carried out by means of root division, seeds or cuttings. Propagation by seeds take a long time (about 1 yr.) and therefore, root division is the most preferred method as experts do not recommend cuttings for propagating thyme. Planting is usually done in the month of April. In order to carry out root division, the plant is dug up and roots are cleared off the soil. Roots are then cut in 4-5 pieces and used for plantation. Care should be taken to see that every root cutting has a portion of foliage with it.

To Use
Thyme should be picked just when the flowers appear in order to get the sweetest leaves. Leaves need to be crushed in the hands before using them in any of the recipes. Thyme herb substitutes which could be used to add flavor to recipes are parsley, marjoram, and tarragon.

Although strong, it is not overpowering, and it blends well with other herbs and spices, both fresh and dried. Thyme retains its’ flavor in the drying process better than many herbs. A good source of Iron, Thyme is used widely in European and Mediterranean dishes. With over 100 different varieties, Thyme is on of the most widely used herbs in the world. There is a rule of thumb among many schools of cooking: “When in doubt, use Thyme.”  It is an important part of Herbs De Provence.

Culinary uses for Thyme therefore are too plentiful to count or name.  It makes a nice complement to tomato sauces, cheeses, eggs and vegetables. It can also be used to flavor jellies, breads, vinegars, marinades, sauces and in bouquet garni. Holds its flavor in cooking and blends well with other flavors of the Mediterranean region, like garlic, olive oil and tomatoes.

Of course there are hundreds of Thyme recipes available.  I shared a thyme shortbread cookie recipe  back in February on my website.  Here are a few simple ones:

Appetizers

8 oz. Philadelphia Cream Cheese
I Tablespoon freshly chopped Thyme
I Tablespoon freshly chopped parsley
1/2 Teaspoon finely minced garlic

Blend all ingredients thoroughly and roll into a 1" diameter log in wax paper. Refrigerate overnight. Slice into 1/4" wheels and serve on crackers.

Zucchini with Thyme

2 Tbsp olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
1 teaspoon dried Thyme or 1 Tbsp fresh Thyme, chopped
Salt and freshly ground pepper

In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.  Add the zucchini sticks, crumbled bouillon cube, Thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.

Thyme Roasted Grapes   

 Delicious as a simple appetizer paired with sliced cheese, roasted grapes also work well when served as a side dish with chicken or turkey or with angel food cake and whipped cream for dessert. They're quick and easy to prepare, yet elegant enough for company.

1 pound red seedless grapes, rinsed with stems removed

1 Tablespoon extra-virgin olive oil

1 Tablespoon fresh thyme leaves, striped from stems  or 1 teaspoon dried thyme

Pinch of salt and pepper (to taste)

1 Tablespoon honey

Preheat oven to 400 degrees F.  On a baking sheet gently mix grapes with the olive oil, fresh thyme leaves, salt and pepper.  Spread out mixed grapes into a single layer. Don't overcrowd the grapes on the sheet.  Bake at 400 degrees F, shaking the baking sheet occasionally until the skins begin to split, about 15 to 18 minutes.  Remove grapes from oven and drizzle with honey. Serve immediately or let grapes stand at room temperature until ready to serve.  As a side dish this serves 4.

Medicinal Uses

Medicinally Thyme has many uses. It has been used through the centuries as a remedy for many ailments, from epilepsy to melancholy. Nowadays, it is prescribed by herbalists for intestinal worms, gastrointestinal ailments, bronchial problems, laryngitis, diarrhea, and lack of appetite. It has antiseptic properties, and can be used as a mouthwash, skin cleanser, anti-fungal agent for athlete's foot and as an anti-parasitic for lice, scabies, and crabs. For skin inflammations and sores, make a poultice by mashing the leaves into a paste. Oil called thymol, obtained from this herb, acts as a disinfectant and antiseptic.

To use Thyme as an anti-fungal agent or as a parasitic, mix four ounces of Thyme to a pint of alcohol, or buy the essential oil and use sparingly on the affected area. For bronchitis and gastric problems, make a tea to be used once per day. Add honey as a sweetener, if desired.

This warming herb can help loosen and bring up excessive mucus during upper respiratory diseases or sinus problems, yet, because it has anti-spasmodic tendencies, it can reduce dry coughing. It is said to improve digestion and help reduce spasms; and reduce rheumatic and arthritic pain.  To use Thyme as an anti-fungal agent or as a parasitic, mix four ounces of Thyme to a pint of alcohol, or buy the essential oil and use sparingly on the affected area.  For bronchitis and gastric problems, make a tea by infusing the herb in water and take once per day.  Add honey as a sweetener, if desired. Thyme is used for respiratory infections in the form of a tincture with alcohol, tisane (tea), salve, syrup or by steam inhalation.

A paste of warm, moistened Thyme leaves applied to the affected area is recommended for the relief of pain from abscesses, boils or swelling. In fact, this has also been known to help sciatica and rheumatic pain. Anti-inflammatory anti-pain salves, made by infusing herbs in oils such as Olive Oil or Sesame Oil, often include Thyme for the ability of its volatile oil, Thymol, to deaden pain and quiet spasms. Because Onions are excellent anti-inflammatories, an Onion broth, with a handful of dried Thyme thrown in, will help with aching joints or muscles from arthritis or from flu. Heating Chopped Onions in some olive Oil, with Coarse Salt and Thyme, until golden, and applying the COOLED mixture to a bruised site, externally, is often also very soothing and effective, even on stubbed toes and twisted ankles.

Thyme Bath Herbs

This blend will help repel winter cold symptoms.

2 Tbls. Thyme

2 Tbls. Spearmint

2 Tbls. Peppermint

2 Tbls. Eucalyptus

Mix all ingredients together.  Place 2 Tbls of the mixture in a cloth bag or square of fabric.  Allow bag to soak in the tub before you get in then soak for about 20 minutes to let the herbs effect and relieve your cold symptoms.

NOTES: The essential oil of Thyme (Thymol) can cause adverse reactions if taken in it's pure form, so use Thyme-based medications sparingly. If taken in a tea, drink only once or twice per day, and if used on the skin, be aware that it may cause irritation.

Thyme one of the best medicinal herbs available to mankind. The culinary uses of this plant make it even more beneficial.  One should always include thyme in the herb garden in any of its 100 varieties and more if you can fit them.  Then you too can make use of its various benefits.

Easy Chessy -- Artisanal Cheeses

This week is National Herb Week, deemed so by the International Herb Association back in 1995.  This week we will have a post everyday to help you explore herbs more fully.  I am going to start with how do you become familiar with cooking with the herbs.

I once planned to be a linguist, and I still have a fascination with words, especially those that come and go in popularity and roll off the tongue sounding unique.  One of the new phrases to say is easy peasy.  I think it is on par with peachy keen which was popular when I was in high school, much to my mother’s annoyance.  Another word that seems to be popular these days is “artisanal.”  That is just a fancy word for something in the food world that is out of the ordinary and considered upscale.  So today I took liberty with the both of these and create this post – Easy Cheesy Atrisanal Cheeses.

Cheese is one of the best ways to grasp the unique flavors of herbs and how they work blended together.  You can start with simple and easy to get cream cheese then expand to the more exotic and “artisanal” cheeses.

When I test an herb blend I first blend it in to cream cheese.  I actually use the low fat cream cheese called neufchatel. (doesn’t that sound “artisial?”)  Neufchatel, because it is lower in fat, is less likely to mask the flavors of the herbs so I can tell if a blend is right.  With more herb flavor you don’t miss the fat either which is a nice trade off.  If an herb blend tastes good in cream cheese it is simply impossible for it to taste bad when used elsewhere.  However keeping the following information I mind will help you not to make blends you dislike from the very first bite:

Strong flavors – I call these pungent and include herbs like rosemary, sage, cilantro, garlic and the like among the strong flavors.  These herbs can overpower anything if overused.  Never use two pungent herbs in one blend because they tend to fight one another.

Mild Herbs – I call these the savory herbs.  Savory herbs are the gentle flavors we expect when we say herb seasonings, these would include thyme, savory, oregano, parsley, basil, tarragon, onion, and so forth.

Sweet herbs – sweet is a relative term in relation to herbs, because we are not talking about a flavor that is sweet like sugar but something that takes away acidic tastes or leaves a lingering lightness on the palate.  These would include, dill, lemon balm, lemon and orange peels, fruit leaves like raspberry and blackberry, scented geranium leaves, and any lemon herbs.

When you start blending go for a combination that includes one of each category, or two savories and a sweet or two sweets and a savory. Or even 3 savories, although I do not recommend three sweets unless you are making a fruit dish.

If you just want to dive into crafting artisanal cheese, here are a few recipes that can be made with Herb Mixes from the Backyard Patch.

Fine Herb Soufflé

3 Tbls. dry bread crumbs

¼ cup milk

8 large eggs, separated

4 Tbls. Backyard Patch Fines Herbes

½ tsp. salt

¼ tsp. black pepper

1 ¼ cups shredded Gruyere cheese

2 Tbls. unsalted butter

Preheat oven to 400 degrees.  In a large mixing bowl, stir bread crumbs into milk and soak until mixture becomes pasty, 10 to 15 minutes.  Whisk in egg yolks, herbs, salt and pepper.   Stir in ¾ cup of the cheese.

About 20 minutes before serving.  Beat egg whites with an electric mixer until they form very soft peaks.  Scoop whites into yolk mixture and quickly fold them in.  Heat a 12 inch ovenproof skillet over medium heat.  Add butter and swirl until melted and sizzling.  Pour batter into the pan and sprinkle with remaining cheese.  Immediately put skillet into middle rack of oven and back 15 to 17 minutes or until puffed and deeply browned.  Serve soufflé immediately, using a large spoon to scoop it onto warm plates.

Cheese Filled Pastry with Herbs

12 oz. feta cheese

4 Tbls. parmesan cheese

1 egg, lightly beaten

Pinch nutmeg

1 pkg. Marcy’s Dill Dip Mix

2 Tbls. Mint, chopped

4 Tbls. Pine nuts, toasted

Salt & pepper

8 ounces phyllo dough

6 Tbls. butter, melted

Directions:

Make the filling by mashing together cheeses, egg, butter, nutmeg and herbs with pine nuts, salt and pepper.  Set aside.  With scissors, cut phyllo into 3 inch wide 18 inch long strips.  Keep moist with a damp towel. Melt butter.  Preheat oven to 375 degrees.  Place one strip of phyllo on a piece of parchment or wax paper and brush with butter.  Place another on top and brush with butter. Place one heaping teaspoon of cheese mixture in center of one edge and fold corner up to form a triangle. The fold the triangle over and over like folding a flag until the whole strip is folded into a small triangle. Brush the top with butter and place on baking sheet. Repeat until all phyllo and cheese is used. Bake triangles for 15 to 20 minutes or until golden brown and crisp.

Herbed Goat Cheese Pasta

1 Tbls. unsalted butter

½ cup ricotta cheese

3 ounces mild soft goat cheese (cherve)

2 to 4 Tbls. Backyard Patch Butter N Cheese Herb Mix

2 Tbls. Backyard Patch Herbs De Provence

½ tsp. salt

12 oz. fettuccini noodles

Fresh ground black pepper

Bring a large pot of salted water to a boil.  Put butter in a large stainless steel mixing bowl and set it on top of the boiling water.  When butter has melted, removed bowl and stir in ricotta, goat cheese, herbs and salt.  Boil pasta until tender and slightly firm, about 2 to 4 minutes for fresh or 8 to 10 minutes for dried.  Scoop a cup of the cooking water from the pot to thin the sauce, then drain the noodles.  Using tongs, toss pasta with ricotta and herbs along with as much of the reserved pasta water necessary to create a creamy sauce.  Grind black pepper on top and serve right away in warm bowls.

All the products featured here can be found on our website http://www.backyardpatch.com/

Nasturtiums - Herb of the Week

Wednesday is sometimes referred to as hump day. This always seemed a bad label for Wednesday, so to rejuvenate the hump day idea, I thought it might be nice to give something detailed and interesting to get you thinking creatively, sowhen as you coast down the hump into the weekend you have either a new herb to put on your list or something new to do with an herb you already know.


So I christen Wednesday and Herb-of-the-Week day. Every Wednesday I will feature a blog on a special herb and detail it uses, growing habit and include recipes.

This week’s herb is: NASTURTIUMS

If you are looking for a plant for your garden that will spread like wildfire, produce decorative foliage, have an ocean of brightly-colored blossoms, and be tasty to boot, there is only one that will fit the bill: Nasturtiums.


I remember growing them from seed in my first herb garden. The fun colorful bush was a great focal point, drawing the eye all the way to back of my garden making it look larger than it was. The name for them is also fun. It is a combination of the Latin nasus for “nose” and tortus for “twisted,” describing the way our nose twists and wrinkles when we inhale their spicy scent.


Nasturtiums effortlessly fill a garden space with mounds of fun foliage even before their colorful blooms appear. The leaves are rounded with wavy edges, with a single stem that comes out of the back. Depending on species the leaves vary from gray-green to bright green, blue green to variegated. The veining created a star like pattern. The flowers are spurred; trumpet-shaped flowers available in a palette of bright colors.


It was the Spanish conquistadores who brought nasturtiums from their native South America to Europe more than 500 years ago. There are two cultivars. Common garden varieties are small and bushy and perfect in beds and pots growing only 8 to 20 inches in height. However the traditional vine style needs a trellis or supporting fence to grow. I like to plant them in pots or bed areas where the sprawling stems can fall over the edges and make a graceful natural pattern.


To grow these colorful plants, you can easily start them from seed. In fact the seeds are so large they often make a great project for kids to garden with. All they require is average soil and full sun. In zone 7 you can put them in the ground in late March or early April. In Zone 5 where I live, I wait until May (unless the April was unseasonably warm). For a good mass of color plant the seeds 12 inches apart. Once the plants are up, keep them watered, but don’t feed them too much nitrogen or you will get lots of leaves but few blooms.


You can harvest the edible leaves regularly to keep the plant bushy and slightly tame. Remove the stems and rinse the leaves. You can use them like lettuce. Actually because of their peppery flavor I use them with lettuce or a mixed green salad. They go well with endive and dandelion. To harvest the flowers, which are also edible, pick those with long stems and keep them in a glass of water until you are ready to prepare them. When you are ready, rinse the blooms gently, shape and pat them dry and remove the stems. Use the whole blossom or separate them into petals. They can be added to salads or used to create a vinegar you can then use as a dressing. I make mine with 1/4 cup vinegar to 2/3 cup canola oil. (Vinegar recipe is below.)


Both the foliage and the flowers add a pleasant hint of heat and pungency to many summer dishes. The leaves are high in vitamin C and cam be used any place you might like water cress including salads, sandwiches and green sauces. Although the blossoms appear delicate, they are actually very durable and make vibrant and long-lasting garnishes, one of their best uses. Use the blossoms either whole or chopped to decorate creamy soups, salads, butters, cakes and platters. When shredded they make a flavorful accent for pasta, rice, couscous or chicken salad. You can even chop and sprinkle them on pizza. Add chopped clean nasturtium flower petals to your favorite tuna, egg or chicken salad to craft a sandwich filling. Blend nasturtium petals with cream cheese or butter and spread on thin slices of dark bread for savory snacks or appetizers. (Cream Cheese recipe below.)


The blossoms have the same peppery quality as the leaves, but milder, with a hint of floral. The blossoms make great holders for cold salads, and cheese blends. Because they have no internal structure when filled I sometime lay them on bread or crackers or toasts to make them easier to pick up. The flowers also make colorful vinegar. You can make Nasturtium-only vinegar (see instrcutions below) or add it as a compliment to basil, chive, garlic or lemon herb vinegars.  The seeds can be harvested and used too. Pickled they make a suitable substitute for capers.


Recipes:

Nasturtium Vinegar

• About 1 to 1 ½ cups of loosely packed nasturtium flowers
• 1 pint white wine vinegar or apple cider vinegar

Harvest the flowers on a sunny morning, rinse them as necessary and pat them dry. Bruise them slightly to release the flavor. Fill a clean jar ¾ full with flowers and cover them with vinegar. Use plastic rather than metal lid to seal the jar to keep it from reacting. Place the jar in a cool dark place. It can be used as soon as 12 hours but the longer you wait the deeper the flavor. However they will break down and stop creating a fresh bright flavor, so you want to decant the vinegar before this. You should begin tasting the vinegar after about 10 days.

When it reaches its best flavor, strain out the flowers to achieve crystal clear vinegar, you will need coffee filters for this. Store in a cool dark place and use within a year.


Nasturtium Cheese Blend

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup chopped nasturtium flowers
• 1/4 cup prepared horseradish
• Crackers or snack rye bread

In a bowl, beat the cream cheese, nasturtium flowers and horseradish until well blended. Serve with crackers or bread. Yield: 1-1/2 cups.


This Herb of the Week blog will repeat every Wednesday, so stop back to learn about more herbs.  And for additional herb information and recipes, visit my website http://www.backyardpatch.com/