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CabinCreek-Kentucky
True Blue Farmgirl
8529 Posts
Frannie
Green County
Kentucky
USA
8529 Posts |
 Posted - Nov 11 2005 : 8:05:05 PM
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SOUTHERN COOKING WITH HERBS
HERBED GRITS
4 cups water ..
½ teaspoon salt ..
1 cup quick-cooking grits ..
1/2 cup
(1 stick) butter ..
¼ pound Boursin or other garlic-herb cheese ..
¼ cup chopped fresh parsley ..
2 tablespoons chopped fresh chives
In a large saucepan, bring water and salt to a boil. Slowly add the grits and cook for 10 minutes, stirring frequently. Add the butter and cheese. When they are melted, add the parsley and chives, and stir to blend thoroughly.
(serves 6 to 8)
FRESH HERBED SHRIMP
½ cup (1 stick unsalted butter ..
1-1/2 pounds fresh jumbo shrimp, peeled with tails left on ..
1 tablespoons finely chopped fresh basil ..
1 tablespoon finely chopped fresh thyme ..
1 tablespoon finely chopped fresh chives ..
1 garlic clove, crushed ..
1 tablespoon cornstarch ..
½ cup dry white wine ..
salt and pepper ..
fresh rosemary, for garnish
In large saucepan over medium heat, melt the butter. Add the shrimp, basil, thyme, chives and garlic; sauté for 2 to 3 minutes. Meanwhile, in a small bowl, mix the cornstarch with the wine. When the shrimp begin to turn pink, stir the wine mixture into the shrimp. Continue to cook until the shrimp are just done, another minute. Do not overcook. Season to taste with salt and pepper and serve immediately over “herbed grits’ (recipe above) .. or rice. Garnish with rosemary.
SPICY OKRA
2 pounds fresh okra ..
2 cups water ..
cup fennel seeds ..
3 tablespoons dried tarragon ..
2 cups wine vinegar ..
dried red pepper flakes, black pepper, cayenne pepper, salt and Tabasco to taste
Wash the okra under cold running water and trim the stems without cutting the pods. In a saucepan, combine the water, fennel seeds, rosemary, and tarragon. Bring to a boil and cook for 15 minutes. Remove from heat and strain the liquid into a large bowl. Stir in the vinegar and seasonings. Mix well. Add the okra and let stand at room temperature, covered, for 8 to 10 hours. Serve at room temperature.
CHEESE-CHIVE BISCUITS
2 cups all-purpose flour ..
1 tablespoon baking powder ..
1 teaspoon salt ..
cup vegetable shortening .
¾ cup grated cheddar or other sharp cheese ..
¼ cup chopped fresh chives ..
1 cup milk ..
2 tablespoons (1/4 stick) butter, melted
Preheat the oven to 450 degrees. In a large bowl, mix the flour, baking powder, and salt with a fork. With a pastry cutter, cut in the shortening until the mixture resembles coarse crumbs. Stir in the grated cheese and chives. Add the milk and stir just until the mixture forms a soft dough that pulls away from the side of the bowl. Turn the dough out onto a lightly floured surface; knead quickly to mix the dough thoroughly. Roll the dough out until ½ inch thick. Cut out biscuits with a floured biscuit cutter and place on an ungreased cookie sheet Brush tops with melted butter and bake until golden brown, 12 to 15 minutes.
(makes about 2 dozen biscuits)
CREOLE TOMATO DILL SOUP
4 tablespoons (1/2 stick) unsalted butter …
½ cup chopped onion ..
¼ cup all-purpose flour ..
1 cup water .
5 creole tomatoes, peeled and coarsely chopped .
1 tablespoon minced fresh dill .
1 tablespoon sugar ..
1 teaspoon salt ..
½ teaspoon minced fresh parsley .
¼ teaspoon black pepper ..
1 bay leaf ..
fresh dill sprigs and sour cream, for garnish
In a large Dutch oven, melt the butter. Add the onion and sauté over medium heat until tender, about 3 minutes. Reduce heat to low, add the flour, and stir until smooth. Continue to cook 1 minute longer, stirring constantly. Gradually add the water and cook over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes. Add the tomatoes and seasonings, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Discard the bay leaf, then transfer one-third of the mixture to a food processor and process until smooth. Pour into a warmed serving tureen. Repeat with the remaining soup mixture. Serve garnished with fresh dill springs and sour cream, if desired. Serves 6.
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Southern Cooking with Herbs
