Herbs
enhance the foods we eat, capturing the lure of uplifting fragrances
and the hint of romance. They give us an appreciation of subtle foliage,
flowers, and flavors. Although the vitamins and minerals herbs provide
may be minute in quantity, it is the taste, mood-enhancement and health
benefits they give foods that make them so valuable.
Cool
Cucumber & Dill Soup
4 large cucumbers,
peeled, seeded, chopped
1 small white
onion, chopped
1 quart chicken
stock
3/4 cup sour
cream
1-1/2 cup plain
yogurt
8 4 inch fresh
dill sprigs
Dash of Tabasco
1 cup Buttermilk
Borage Blossoms
for garnish
In a skillet, slowly cook half of the
cucumbers and onion for about 10 minutes or until tender.
Combine the remaining ingredients, then puree in a blender.
Taste, and add salt and more fresh dill if needed. Puree
again and chill for several hours.
Service ice cold in chilled bowls and
garnished with chopped dill and a borage blossom.
Basil
Tomato Pie
We Love this recipe
— it helps slow the avalanche of fresh tomatoes
we experience each summer.
2 cups flour
1/2 teaspoon
salt
2 teaspoons baking
powder
1/2 cup unsalted
butter
1/3 cup milk
3 pounds sliced
ripe tomatoes
2 tablespoons finely chopped chives
1/4 cup finely
chopped fresh sweet basil
3/4 teaspoon
salt
1/2 cup shredded
extra sharp cheddar cheese
2/3 cup mayonnaise
Combine flour, salt and baking powder
in food processor container. Process briefly. Add butter;
process until crumbly. Add milk. Process until dough
forms. Divide into halves. Roll on floured surface.
Fit half the pastry into a 10 inch pie plate sprayed
with nonstick cooking spray. Mix tomatoes, herbs, salt
and 1/2 cup cheese into bowl. Spoon into prepared pie
plate. Spread mayonnaise over tomato
mixture. Sprinkle with remaining 1/2 cup cheese. Top
with remaining pastry, sealing edge and cutting vents.
Bake at 350 degrees for 45 - 60 minutes or until browned
and bubbly.
Yields 6 servings.
Chile-Peach
Pesto
2 cups fresh
cinnamon basil
4 cloves garlic,
minced
1/4 cup minced
sun-dried peaches
1/2 cup freshly
grated Parmesan cheese
2 teaspoons freshly
minced rosemary
1/2 teaspoon
crushed red chile pepper
3/4 cup olive oil
1/4 cup chopped
pecans, toasted
In a food processor, grind the basil,
garlic, peaches, cheese, rosemary and Chile While machine
is running, slowly add the oil. Add pecans and pulse
briefly.
We love to stuff this under the skin
of chicken breasts, or use in a cheese torta with cinnamon
basil sprigs.
In a saucepan over medium heat, combine
milk, cream and half of the sugar and honey. Don't boil,
instead use a candy thermometer and bring to about 180
degrees. While the mixture is on the stove, in a mini
food processor crush the lavender flowers and half of
the sugar, then blend into the mixture with the egg
whites and yolks beaten. Be sure the entire mixture
is stirred well and cooked to at 180 degrees.
Take off the stove and cool in a large
bowl with ice and water around the sauce pan and making
an ice water bath. Cool down about 30 minutes before
putting in your ice cream machine, and follow the manufacturer's
instructions. Makes about a gallon.
Our
concern for health is inseparable from our pursuit of beauty.
What is it that makes us want to squeeze or slather or pat
on our outsides the things that cause us to feel good on our
insides? This impulse isn't all that illogical. The oldest
cosmetic formulas offer advice on the virtues of fruits, vegetables
and herbs in enhancing and preserving our appearance.
"You
may consider yourself happy whsen that which is your food
is also your medicine," wrote Thoreau.
Along
the Garden Path
He
was far from being the first to claim health from the
garden. For thousands of years, physicians of the body
and spirit--today's doctors and priests--were gardeners
and botanists first, healers of aches and pains second.
