Cooking with Tammy Kelly: Using fresh herbs
Using Fresh Herbs
Make the most of those fresh garden herbs this summer with some of these delicious recipes. Hope you will enjoy!
Green Goddess Hummus
For the hummus:
1 15-ounce can chickpeas, also called garbanzo beans, undrained
2 medium cloves garlic, peeled
1 medium jalapeño, seeds and ribs removed, roughly chopped
1 cup fresh basil leaves, tightly packed
½ cup fresh cilantro leaves and tender stems, tightly packed
¼ cup fresh parsley leaves, tightly packed
2 tablespoons fresh chives, roughly chopped
3 tablespoons fresh lemon juice, (1 juicy lemon will yield 3 tablespoons)
2 tablespoons neutral flavored oil, not olive oil
¼ cup ice water, more when blending
½ teaspoons kosher salt, I use Morton
3 tablespoons tahini
For serving:
Extra virgin olive oil, for drizzling
Fresh ground black pepper
For the hummus, combine undrained chickpeas and peeled, whole garlic cloves in a medium microwave-safe bowl or measuring cup. Microwave on high power for 6-7 minutes until garlic and chickpeas are soft. Drain then set aside to cool for 15 minutes.
After the chickpeas have cooled, combine the jalapeño, basil, cilantro, parsley, chives, mint, (if using), lemon juice, oil and water in the bowl of a food processor or high-powered blender. Blend on high power for 1-2 minutes until very smooth. If you have to add a bit more ice water to get things going, it’s fine.
Add the tahini, cooled chickpeas and ½ teaspoon kosher salt. Blend again for 2-3 minutes, adding extra ice water, as needed, in 1 tablespoon increments until a thick, smooth, creamy texture is achieved.
Taste and add more salt or lemon juice.For serving, serve drizzled with extra virgin olive oil and fresh ground black pepper. Store in an airtight container in the refrigerator. Keeps well for 3-4 days. Yields 40 servings, 23 calories per serving.
Easy Rosemary Shortbread
1 cup very soft butter
⅔ cup granulated sugar
2 teaspoons honey
½ teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1-2 tablespoons granulated sugar
Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. (See Café Tips above in post regarding size of the pan.) Set aside.
Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return to the oven for 5 minutes then cool on a wire rack.
Garnish when serving with a bit of finely chopped fresh rosemary, if desired. Serves 12, each serving contains 259 calories.
Italian Style Blackberry and Lemon Basil Gelato
3 cups milk
1 ½ cup lemon basil leaves, packed
1 teaspoon lemon juice
5 egg yolks
1 cup sugar
2 tablespoons light corn syrup
1 pinch of salt
1 quart fresh Blackberries
Measure milk into heavy bottomed sauce pan. Bruise and crush 1 cup of lemon basil leaves and add to pot.
Heat milk and basil leaves on medium low to medium high heat and bring to a soft boil, stirring constantly to prevent scorching. Remove pot from heat and allow to slightly cool.
While milk is cooling place in a large bowl the egg yolks, sugar, corn syrup and salt. Whisk together until the yolks become a light creamy yellow. Strain milk and discard lemon basil leaves.
Temper yolk mixture and warm milk by slowly whisking about ⅓ of a cup of the hot milk into the egg yolks. Slowly pour the remaining milk into the bowl of the tempered egg yolks and whisk until milk and egg mixtures are combined. Pour yolk and milk mixture back into the pot.
Bring your custard mixture to a soft boil, stirring constantly on medium heat. Cook until thickened, custard is done when a trail can be seen on the back of a spoon when you run your finger through the custard. Strain custard through a fine mesh strainer into a clean bowl and place into the refrigerator to completely cool, about 1 hour.
Pulse blackberries, lemon juice and the reserved ½ cup of lemon basil leaves in a blender until berry pulp is smooth. Pour berry pulp through a fine mesh strainer placed over a bowl. Set aside and let the juice from the berries drain from the pulp while custard cools.
Remove custard from the refrigerator and stir in the blackberry juice, add in about a teaspoon of pulp if you would like some seeds in your gelato or leave the seeds out if you prefer. Process in an ice cream maker as directed by manufacturer.
Serve immediately or scoop gelato into an airtight container and freeze.
Steak with Spicy Thai Sauce
4 T-bone steaks, about 350 g each, at room temperature
1/4 tsp salt
2 garlic cloves
2 serrano chilies, coarsely chopped
1/2 cup lime juice
2 tbsp fish sauce
2 tbsp brown sugar
1 cup chopped cilantro
1/2 cup fresh mint leaves
Preheat grill to medium-high. Sprinkle both sides of steaks with salt. Season with fresh pepper.
Process garlic and chilies in a food processor until finely chopped. Add lime juice, fish sauce, sugar, cilantro and mint. Whirl until finely chopped. Scrape into a small bowl. Set aside.
Oil the grill. Barbecue steaks, lid open, 5 to 6 min per side for medium-rare, if steak is 1 in. thick. Transfer steaks to a cutting board. Let stand 5 min, then slice into thin strips. Serve drizzled with cilantro sauce and sprinkled with more mint, if desired.
Serves 4, each serving contains; Calories 426, Protein 51g, Carbohydrates 11g, Fat 19g, Fiber 1g, Sodium 962mg.
Herb Pesto
¼ c shelled pumpkin seeds (pepitas)
5 cloves roasted garlic
1 cup fresh basil leaves packed
½ cup fresh chives lemon juice
¼ cup Parmesan cheese
Salt to taste
⅓ cup olive oil
In a food processor with a steel blade, pulse the pumpkin seeds and roasted garlic until coarsely chopped.
Add the herbs, lemon juice, nutritional yeast, and salt to taste (I typically use about ¼-⅓ tsp) and pulse until combined.
Lastly, add the olive oil and pulse finely chopped. For a smoother pesto, either blend for longer or add a little more oil.
Herb Salad Dressing
1/2 cup mixed herbs
3 tablespoons olive oil
3 tablespoons plain yogurt
2 tablespoons lemon juice
1/4 teaspoons garlic powder
1/8 teaspoons kosher salt
Dash black pepper
Process all ingredients into a blender and refrigerate, until ready to enjoy
Homemade Basil Pesto
3 cups fresh basil leaves, slightly packed
1/3 cup grated parmesan cheese
2 teaspoons minced garlic
1 teaspoon lemon zest
1/4 cup toasted pine nuts
2 teaspoons lemon juice
1/2 cup olive oil
Add the basil leaves, parmesan cheese, minced garlic, lemon zest, pine nuts, and lemon juice to a blender or food processor. Blend continuously until the ingredients start to breakdown. If you prefer a coarser pesto, use the pulse setting. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients. Taste the pesto, add additional garlic or parmesan to preference.
Oregano Pesto Pasta
For the Pesto
1 cup fresh oregano leaves, no stems
1/4 cup pine nuts
2 cloves garlic roughly chopped
1/2 cup parmesan cheese grated
1 tbsp lemon juice from half a lemon
1/3 cup olive oil
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
For the Pasta
Pasta, your choice, I like wheat orzo
Cherry tomatoes cut in half, optional
Parmesan cheese shredded, optional
For the pesto, add all the ingredients to a blender or food processor.
Pulse to blend the ingredients. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference.
For the pasta, reserve about 1 cup of the pasta cooking water. Combine cooked pasta, oregano pesto, and a splash of pasta water in a skillet and cook on medium-high heat until the sauce is glossy and coats the pasta.
Add more pasta water as needed. Toss the cherry tomatoes into the skillet for the last minute of cooking. Top with parmesan cheese and enjoy!
**You can use this recipe for any fresh herbs you have, including combinations of those herbs, as long as they add up to 1 cup in total.
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