Dried is delightful, but Frozen is fantastic!

from bulgarianroseotto.com

All lot of summer herbs are coming to an end. For many gardeners, this is the time you start to dry them to get you through to next season. Dried herbs are nice, but the flavor is never as good as fresh. While frozen herbs still won't be as wonderful as fresh, they can preserve the flavor that you love much better than drying. here's how you do it.

For herb sprigs (like rosemary), wrap the bunches (not mixed herbs) in aluminum foil.

For fresh herbs, chop them up and freeze them in storage-food containers.

from healthontrack.info

Holed up from the hurricane? Try this take on Chicken Pot Pie: Chicken Cobbler!

Food genius, Mark Bittman is not a lazy man. As the author of almost 15 books on food and cooking, host of a NY Times weekly web-based cooking show, and an avid blogger and occasional columnist it is no secret that Mark Bittman is a man who knows how to get things done both in and out of the kitchen.



from nytimes.com



However, Chicken Pot Pie, that delicious, down-home, classic dish is something he is just too lazy to do. His solution? Chicken Cobbler. And, whether you'll take the advice of Mr. Bittman and go with the cobbler, or stick to your great-grandmother pot pie recipe, there's no avoiding the fact that these dishes are a great way to take care of some long-forgotten frozen vegetables or (preferably) some delicious veggies straight from the garden.

photograph by Brandon McLeod

Check out this video of Mark explaining his disdain for the laying out the dough for a pot pie and his solution of a quick biscuit topping.




If you're stuck on how to make the vegetable soup, check out this recipe from food4wibowo.blogspot.com based on Mr. Bittman's recipe.

Brussels and Butter

If you've been growing some delicious Brussels sprouts like we have, you'll need a good recipe to go with 'em. Try this one on for size. I doubt you'll find better!

Butter Simmered Brussels Sprouts

• Brussels Sprouts (about 1 pound)
• Butter (2 tablespoons melted or clarified)
• Garlic (1 to 2 cloves, sliced)
• Lemon Juice (preferably fresh)
• Optional: Breadcrumbs, Parsley, Parmesan Cheese

1. Bring a large pot of water to boil. Add Brussels sprouts (keeping it on high) and boil until they are just tender (about 10 minutes). (You want to be careful not to overcook them in this stage.) Drain the water through a colander and wash the sprouts with cold water to stop the cooking process.

2. Place the butter (about 2 tablespoons - clarified butter is best) on a warm skillet. Add sliced garlic. Once the butter is hot, add the sprouts (optional: add breadcrumbs or Parmesan cheese). Stir until sprouts are hot (about 3 minutes).

3. Remove the garlic. Toss (sauté) the sprouts with a touch of lemon juice. Season with freshly ground black pepper and a pinch of salt.

4. Garnish with minced parsley (and a couple whole pieces for looks) and serve.