Sage
Mint, thyme, oregano
Wednesday, October 29, 2014
Herbs from the garden
Nothing quite beats being able to go out the kitchen door and pick fresh herbs for the dish you are cooking. I already had: rosemary, german thyme, Mediterranean oregano, sweet basil, Thai basil, chives, lemon balm, and mint. This year I planted sage and it's growing beautifully. Hopefully it will overwinter well. I've been picking and drying them lately:
Bacon and cheddar chipotle burgers
This is a recipe I put together. I was trying to blend a few of our favorite things and it came out fabulous! Time consuming, but fabulous. Please ignore the calorie count, you really don't want to know.
INGREDIENTS
- 4 slices red onions, finely sliced
- 6 slices tomatoes
- 6 slices bacon
- 4 slices sourdough bread, toasted
- 2 slices sharp cheddar cheese
- Mushrooms:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup shiraz wine (syrah)
- 1/2 cup portabella mushroom, sliced
- Meat mix:
- 1 lb ground beef
- 1 tablespoon adobo sauce (from can of chipotle in adobo)
- 3 chipotle peppers, diced (from can)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon salt
- 1/8 cup toasted wheat germ
- Spread:
- 1/4 cup ranch dressing, I used Hidden Valley Ranch
- 1 tablespoon dried chipotle powder
DIRECTIONS
1. Mix all ingredients for meat together in a medium sized bowl. Allow to sit while preparing other items.
2. Mix all ingredients for dressing. Place into refrigerator until ready to use.
3. Slice tomatoes, onions & mushrooms.
4. Melt butter under medium heat, add olive oil & syrah, saute mushrooms until cooked & slightly browned. Set aside.
5. Cook bacon. I prefer to fry it but use whatever method you prefer. Set aside.
6. Toast sour dough bread.
7. Form meat into two large patties the same shape as your bread.
8. Place patties on pre-heated grill & grill until moderately charred on the outside and medium or medium rare on the inside.
9. When patties are almost done place cheese on patties. Cook until melted.
10. Spread dressing on bread, to the thickness you prefer.
11. Place patty on bread along with all toppings (mushrooms, bacon, tomatoes, & onions.
12. Enjoy!
NUTRITIONAL INFO
Calories 1594.4
Calories from Fat 966
Total Fat 107.4 g
Saturated Fat 37.4 g
Cholesterol 253.2 mg
Sodium 2188.1 mg
Total Carbohydrate 82.3 g
Dietary Fiber 7.9 g
Sugars 5.7 g
Protein 72.4 g
Great fish soup recipe!
My father always requested fish soup.y mother didn't like making it and she and I never ate it. She would make a separate meal for her and I. So when I saw this recipe I was very disinterested, then I read the ingredients and decided to give it a try. It's delicious and even better with a crusty bread to dip into it. I scaled it down, it normally makes 6-8 servings. Way to much for the two of us.
INGREDIENTS
- 3 tbsp. unsalted butter
- 2 cloves garlic, chopped
- 1 stalks celery, chopped
- 1/2 small onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1/2 small leek, sliced ¼" thick
- Kosher salt and black pepper, to taste
- 1 medium carrots, sliced ¼" thick
- 1/2 large parsnip, peeled and chopped
- 1/2 small celeriac, peeled and chopped
- 2 medium new potatoes, peeled and cut into 1" pieces
- 1 1/2 cups fish stock
- 1 cups milk
- 1/2 cup heavy cream
- 3/4 tbsp. Worcestershire sauce
- 1 lb. boneless, skinless cod fillet, cut into 2" pieces
- 1/6 cup dill, chopped, plus more for garnish
- 1/8 cup parsley leaves, chopped
- Juice of 1 lemon
- Crusty bread, for serving
DIRECTIONS
Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8–10 minutes. Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Add cod, and continue to cook, stirring gently, until fish is cooked through, 6–8 minutes. Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.