French bread with walnuts & salad burnet

Posted on by hepkatmama

1 french bread baguette – whole grain
1 handful of salad burnet, leaves only
3/4 cup of chopped walnuts
Good quality Olive Oil

Preheat oven to 375° Cut the baguette into slices, but take care not to cut through. Almost slice thru in bite sized sections.

Wash and chop the salad burnet. Chop the walnuts into pieces and spread them with burnet in the bread slices.

Fill walnuts & salad burnet into the loaf cuts, drizzle inside of cuts with good olive oil. Drizzle top of loaf with good olive oil. Bake 10 minutes and serve immediately.

Translated from French and Converted from Metric by me, original recipe found [here]

Onion, Corn and Potato Soup with Salad Burnet Purée

Posted on by hepkatmama

3 tbs. butter
3 large yellow onions, chopped
3 ½ cups vegetable stock
¼ tsp. mace
1 ½ cups milk
3 medium russet potatoes, peeled and diced
½ sp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
½ cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish
3 pans

Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden. Add the vegetable stock, mace, and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic and the purée the soup until smooth. In a separate pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt.

In a separate container combine the Salad Burnet and cooled ½ cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering — whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.

Recipe by Linda Gilbert of Broadway Catering & Events

Herbed Rice

Posted on by hepkatmama
3/4 cup uncooked instant rice
1 tablespoon chopped fresh tarragon
3 green onions with tops, thinly sliced
1 tablespoon chopped fresh chives
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon salad burnet
OPTIONAL (1 tbsp each of lemon zest (or balm), garlic chives, and/or dill)
salt and pepper to taste
Prepare the instant rice according to package directions. In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the salad burnet to serve.  Makes 4 servings. Modified from the recipe at AllRecipes

Frankfurt Greensauce with Potatoes (German Potato Salad)

Posted on by hepkatmama

“This green sauce can be spooned over whatever you like, but traditionally it’s enjoyed with eggs and potatoes or with meat. It’s exclusive to Frankfurt, though various versions have surely traveled the globe. There are several ways to make it, but all versions have exactly seven leafy herbs, some common, others indigenous to their homes such as burnet, borage and lovage. Goethe was a big fan of grüne soße and as he said, “One doesn’t always lose when one has to do without.” So use what’s available to you and lots of it.” This sauce is often served cold over boiled potatoes and two boiled eggs sliced in half along with cold chicken. [from doctorsreview] Recipe below combines two different versions I found online, including one from Rick Stein.

¾ cup (3½ oz) mixed fresh herbs (tough stems removed, chopped very finely; choose 5-7 from this list to make a substantial bouquet such as salad burnet, chives, watercress, sorrel, rosemary, dill, chervil, borage, arugula, basil, lovage, tarragon, and/or parsley)

¾ cup (3½ oz) sour cream (or plain yogurt)
¾ cup (3½ oz) mayonnaise
½ dill pickle, finely chopped
2 free-range boiled eggs, finely chopped (optional)
½ cup (3 ¼ oz) finely chopped purple onion (or shallots)
2 tbsp (15 ml) German mustard (brown mustard, yellow or dijon)
1 tbsp. (15 ml) white wine vinegar
½ lemon, grated zest and juice
a little dill pickle water
salt and pepper
8 cups /10½-14oz boiled potatoes (cubed)

Finely chop all the herbs until they almost become a thick paste, then place in a large bowl. Mix in the soured cream and mayonnaise. Add the dill pickle, boiled egg and onion. Add the mustard, a pinch of sugar and a squeeze of lemon juice. Grate a little lemon zest into the bowl and add enough dill pickle water to loosen the mixture to the consistency of thick cream. Mix thoroughly and let stand for at least 1 hour, preferably overnight, to allow the flavours to infuse.

Meanwhile, boil the potatoes in a large saucepan until tender but not mushy, then drain. Toss cooled potatoes with above sauce and season with salt and pepper and chill before serving.