Sunday, September 24, 2006

Weekend Herb Blogging #51 Recap
Thinking about our Favorite Herbs!


It's Weekend Herb Blogging #51, which means 51 weeks in a row that people all over the world have been writing about interesting herbs, plants, veggies, and flowers and sharing the recipes. I don't know about the rest of you, but I'm excited and a bit amazed that WHB has lasted 51 weeks. I hope you're thinking about what your very favorite herb is for the week 52 celebration next week. I've already gotten one entry, and another person wrote saying she would post it from her vacation!


Besides the speculation about what the most preferred herb might be, Monday through Friday next week I'll be posting Weekend Herb Blogging "Year in Review" pieces with links to the recaps and a summary of the posts that week. If you're new to this event, or want to go down memory lane, I hope you'll stop by. I know writing them is bringing back a lot of good memories for me!

On Saturday I'll reveal my own very favorite herb (that's for the 4 or 5 people left who haven't figured it out.) Of course Sunday will be the big event, with a Recap that has the herb recipes sorted by herb, counting down to the most preferred herb. At the least, it should be a great collection of herb recipes. Everywhere I've traveled around on the food blogs this week I've seen WHB supporters reminding people about it (thanks everyone!), so it should be quite a party!

Longview, Washington, U.S.A.
Chrispy of Experimentation in Taste was first to send an entry this week, chock full of information about uses and nutritional information for parsnips. Chrispy says there's no need to get parsnippety because her recipe for Parsnip and Carrot Croquettes will put a smile on your face.

Trinidad, California, U.S.A.
By the time you read this, Christine of Christine Cooks will be traveling across the country on a train, on her way to see the fall foliage in New England. Christine didn't let that get in the way of sending a fabulous post all about quince, from the bush in her yard, describing the smell of quince, giving us a recipe for quince raisin tart tatin, and even editing the post to give a link to a source for Membrillo, the spanish quince jelly which is how Christine first tasted it. This is a post that really captures the spirit of WHB, sharing information about plant foods. Thanks Christine, for all your efforts and have a great trip!

St. Kilda, Victoria, Australia
A two-for-one comes from Neil of Food for Thought this week, who has been pondering ways to cook silverbeet, or swiss chard. Neil has recently learned about cooking the stems (separate from the leaves) and he sends two great sounding recipes, Piquant Silverbeet and Braised Silverbeer Stalks. He even mentions that these recipes are South Beach Diet friendly; thanks Neil for that!

Toronto, Canada
Next comes another yummy sounding recipe
from Ruth at Once Upon a Feast, again suitable for South Beach dieters since Ruth is also a South Beach fan. (No, WHB recipes don't have to be South Beach friendly, if anyone is wondering!) If you like meatloaf I'm guessing you'll like the sound of Ruth's Chicken Loaf for South Beach Dieters, which has lemon thyme and some other interesting flavors.

Southwest Virginia, U.S.A.
Pico De Gallo with Red and Yellow Tomatoes is the offering this week of Coffeepot from Coffee and Cornbread, who has a great new template on her blog. Besides the great recipe, this post talks about cilantro, the leaves of the plant that produces coriander seed, and shares how coriander is mentioned in the bible.

New Hampshire, United States
Too many green beans is what my mother used to call "a good problem to have." that's the dilemma facing Pat of Up a Creek Without a PatL, but she solves it with her favorite veggie cookbook and a recipe for Braised Green Beans with Soy and Sesame. Pat even uses a bit of cilantro in the recipe, and gives it a thumbs up, although she's not always a fan.

Davis, California, U.S.A.
I'm seeing a lot of yummy eggplant lately, and that's the veggie of choice of Sher from What Did You Eat? Sher uses a Deborah Madison recipe for her Fried Eggplant with Walnut and Mint, always a good sign. The photos of this dish are fantastic; makes me wish I had some eggplant.

Farmgirl's Farm, Missouri, U.S.A.
On the farm, Susan is still having good luck with the weather, and this week she sends two great posts of interest to herb bloggers who are also into gardening. First, a very informative look at how to extend your basil harvest, something that's worth knowing about! Second, a post with some interesting information for foodies, not least of which is all the great ideas for using mint, which readers left by the droves in the comments. You can tell Farmgirl's readers are very fond of her; she asks and they respond!

Pistoia, Tuscany, Italy
An extra hug this week for Ilva from Lucullian Delights who isn't going to give us even a tiny clue as to what her favorite herb might be, in fact she's throwing us off the trail by making a dish this week with four herbs. In a recipe inspired by Alanna's Salsa with Roasted Tomatoes, Ilva unleashes her famous kitchen creativity and comes up with Pasta with Oven Baked Herb Tomatoes, seasoned with thyme, sage, oregano, and rosemary.

Kronshagen, Schleswig-Holstein, Germany
Next up is my bread-making idol, who sends me great recipes for brown bread. No bread this week, instead Ulrike from Kuchenlatein is making Courgette, Potato, and Parsley Frittata. If you didn't know that zucchini is called courgette in much of the world, you've learned something already. Ulrike decides against mint and uses parsley in this recipe; do you think it's a sign of which herb is her favorite?

Even Tinier Town, Columbia River Valley, U.S.A.
Poor Kitchenmage has been overwhelmed with responsibility, being appointed to a committee charged with tasting wines to see which should be served at a local silent-auction fundraiser. However, she managed to rise to the occasion, choosing wine *and* creating an amazing basket of herbal goodness for the auction. With vanilla sugar, lavender sugar, blueberry habanero chutney, lavender shortbread, and plant starts for greek oregano, chives, lime thyme, rosemary, and baby sage, who wouldn't want to buy this! (There are recipe links so you can make your own, too.)

Iowa City, Iowa, U.S.A.

Farmgirl isn't the only one who has mint to spare. Genie, The Inadvertent Gardener, wanted to find a recipe that used A LOT of mint, when she stumbled on Mint Quinoa with Toasted Cashews and Dried Cranberries. With the beautiful red quinoa she used, this looks and sounds delicious, and Genie says the only problem is keeping it around for second helpings.

Sydney, Australia
Another fabulous post from Anna of Morsels and Musings; this time she is writing about the artichoke. Anna gives a lot of information about the nutritional value, history, and uses of the artichoke (A+ on research), and her recipe for Artichokes with Lemon and Garlic looks fabulous for an antipasto platter. Perhaps most of all, I love Anna's description of the texture of an artichoke as being "softly toothsome."

New Jersey, U.S.A.

Cate of Sweetnicks is getting ready to move, but she still had a few veggies on hand and decided to make Paul Rankins Spanish Style One Pot. With pork, peppers, artichokes, tomatoes, onion, and garlic, this quick dish sounds very tasty.

Nantes, France
Virginie from Absolutely Green, who dazzled us with her round-the-world WHB recap is back in town after a summer away and she's created two healthy vegan cakes with mint for WHB. First is Light Chocolate Covered Mint Cake, the least sweet and lowest fat version. The second version, Choco-mint Mellow Cake is richer, with darker chocolate flavor. Click on the English translation for both recipes if your French is a bit rusty!

Melbourne, Australia
Your mouth will be watering when you see the fabulous pictures of what Haalo from Cook (almost) Anything At Least Once has created for Weekend Herb Blogging this week. Her Rhubarb Tart with Semolina Cream looks wonderful, with lots of photos to show you how she made it. I also learned that rhubarb leaves aren't edible, something I didn't know.

New Jersey, U.S.A.

Another blogger who always creates yummy looking treats is Gattina from a blog by the same name. This week she is cooking Scallion, Spinach, and Ricotta Pie, which looks divine. She also gives a hint about her favorite herb offering for next week, can you guess what it might be?

Mill Valley, California, U.S.A.
A new herb blogger this week is Anna from Anna's Cool Finds (who lived in Utah for a while!). She managed to come up with a new ingredient her very first try with her post on Secrets of the Yamaimo. Used in China and Japan, the yamaimo, also called mountain or long potato, has both medicinal and culinary uses. Anna makes two types of soup, with an interesting process that you must read about.

Southern California, U.S.A.
Another masterpiece entry from Surfindaave of The Serendipitous Chef, who is using yellow onions this week. Dave creates Zwiebelkuchen or Bavarian Onion Tart, something he learned to make when he lived in Munich. With onions, bacon, cream, eggs, and caraway seeds, baked in a crust, doesn't this sound just amazing?

Toronto, Ontario, Canada
At Blog from Our Kitchen, EJM and her husband are busy making chicken stock and flavoring it with dried and fresh bay leaves, both from the laurel tree in their yard. There are links here for the stock recipe and a spice recipe that sounds good, plus some excellent information about growing laurel trees.

Salt Lake City, Utah, U.S.A.
My own herb choice this week was basil, although I've written about basil so many times already that this time I just shared a new recipe for Baked Chicken Stuffed with Sun-Dried Tomato Pesto, Basil, and Goat Cheese. I guess my own entry was kind of a two-for-one also, because the following day I posted a South Beach Phase One Version of the same dish. I'd have to say, both were really good, so take your pick.

That's all the herb blogging for Week 51, but starting tomorrow we're entering right into WEEK 52, with the first "year in review" post tomorrow morning. I hope you're thinking about your favorite herb and planning to send it early for the special event next weekend, when we announce the most preferred herb. Send them to kalynskitchen AT comcast DOT net, and I need it by 3:00 on Sunday (or sooner, please!) if you want to be included in the big round-up of favorite herb recipes to be posted next Sunday.





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8 comments:

  1. Wow! Truly an awesome roundup- it certainly must have kept you busy creating it. Thanks for all the hard work you've done in putting it together. I can't wait for the big event next week.

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  2. Excellent round up as usual, Kalyn. I'm so glad you noticed my post in your feed. I did email you but it bounced back - your mail server didn't seem to like my address. I tried from a different address and had hoped that one went through (rats, I guess not....) For next week, I'll try using a different mail program to see if that's the problem.

    I'm excited about the "favourite herb" 1st anniversary post and have my post partially written. (It was hard to pin down my favourite herb though. I seem to have many favourites. I'm a bit like that character in "Finian's Rainbow". To paraphrase his song: 'if I'm not near the herb that I love, I love the herb I'm near!'

    -Elizabeth

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  3. Great roundup. Hmmm, I'm stumped as to what could be your favorite herb Kalyn??? :):) I guess I'll have to wait until next weekend.

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  4. Ruth, thanks. There are some great recipes this week.

    EJM, I'm glad I saw it. Thanks for the mentions of the anniversary in your post this week.

    Sher, there may be one or two people left who have not figured out what my favorite herb is!

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  5. Wonderful Round Up - uber-fun. And I agree with others - picking one favorite is HARD!

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  6. Kalyn,
    I think I've seen you dropping hints somewhere about your very favorite herb, so my guess is... let me see next week. hehee... Again, thank you so much for doing such a great recap, and your nice intro to my entry. Kalyn, saw the 1st anniversary logo, it looks splendid!

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  7. I can't wait for the big event next week either.

    You do a great job Kalyn.

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  8. Karina, thanks. And I am sorry, but no matter how much I like you, you only get to pick one!!

    Gattina I'm sure you've guessed. My brother is so fabulous; there is a different header for each day!

    Coffeepot, thanks so much. Waiting to see what's your favorite.

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Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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