Bay Recipes
Herb of the Year 2009
Braised Red Cabbage
with Cranberries
5 c Shredded
red cabbage
1 tsp. Olive
oil
1/3 c Dry red wine/cranberry juice
1Tbsp. Brown
sugar 1
pinch Cayenne pepper
3 large cloves garlic,
crushed Salt & Pepper to
taste
1 c Fresh or frozen
cranberries
3 Tbsp. Red wine vinegar
Shred cabbage in food
processor, In large
saucepan, heat oil, brown sugar and garlic over
medium heat for 2 min. Add ½ c. cranberries and
vinegar. Cover and cook about 5 minutes or until
cranberries pop their skins. Add cabbage, wine, and
vinegar. Cover and cook on low heat for about 20
minutes or until cabbage is tender, stir
occasionally. Stir in remaining cranberries.
Remove from heat: cover and let stand for 5 min. or
until cranberries are warm. Serve hot or cold. 1/2
c. serving-32 calories
Herbes De Provence Vinegar
1 cup White wine
vinegar 2 Bay
leaves, broken in half
¼ c Basil
leaves
Later Additions
¼ c Thyme
leaves 2
Sprigs each of Basil, Thyme,
¼ c. Oregano
leaves
Oregano, Rosemary
¼ c. Rosemary
leaves 1 Bay
Leaf
2 tsp. Black
peppercorns, crushed
¼ tsp. Fennel seeds,
crushed
Combine first 8
ingredients in a wide mouthed jar; cover and let
stand 2 weeks in a cool, dark place, gently shaking
jar occasionally. Strain the vinegar mixture through
a cheesecloth-lined sieve or bamboo tea strainer
into a glass measure. Pour into a decorative bottle
and add sprigs of herbs and bay leaf. Seal bottle
with a cork. Label and store in a cool dark place.
Yield 1 cup.
Sea Food Seasoning
1Tbsp. Celery seed
1Tbsp. whole back peppercorns
6 bay leaves
½ tsp. whole cardamoms
½ tsp. mustard seeds4 whole cloves
1 tsp. sweet Hungarian paprika
¼ tsp. mace
In a spice grinder, coffee mill or small food
processor, combine all of the ingredients. Grind
well and store in a small glass jar. Best used
within 6 months. (Alloway Creek Gardens 2009)
Tangy Lentil Salad
1 cup dry
lentils
1 Red pepper
3 Bay
leaves
3 Tbsp. chopped fresh parsley
4 cloves Garlic,
peeled & crushed 6 oz. feta
cheese, crumbled
¼ tsp. dried
oregano 18
Kalamata olives
6 Tbsp. olive oil
6 Tbsp. Red Wine
Vinegar
2 cloves Garlic,
minced
Pick over lentils, wash and place in a large
saucepan with bay leaves, crushed garlic and
oregano. Cover with water by 2 inches, bring to
boil then simmer uncovered 30 minutes until tender.
Drain, cool and remove garlic and bay leaves. To
make vinaigrette, whisk together olive oil, vinegar,
minced garlic, cumin, salt and pepper in small
bowl. Toss with lentils, onion and red pepper. Let
sit 20 minutes. Taste and season as needed with
salt, pepper and vinegar. Salad can be prepared to
this point 6 hours in advance. To serve, toss salad
with parsley and place on platter. Garnish with
crumbled feta cheese and olives.
Table Herb Blend
Use dry herbs for the
following-
4 Bay leaves-finely
chopped in coffee mill
4Tbsp. each of Basil,
Oregano, Marjoram,
Winter Savory
1 Tbsp. Onion powder
or ground dried onion
1 Tbsp. Garlic powder
or ground garlic granules
1 Tbsp. each of Sage,
Rosemary, Thyme, Sage
2 tsp. Black pepper
ground
2 tsp. Lemon zest,
ground
Grind the above
ingredients in a coffee mill or small food
processor. Store herbs in glass bottle and label
with date. Herb blends make thoughtful gifts.
This is one of many
recipes for the table. Experiment with different
amounts of herbs that you grow and enjoy. To best
dry your herbs, pick sprigs of herbs before noon on
a sunny day. Hang small bunches to dry in a dark
airy place. Strip leaves when crackling dry and
store in air tight containers away from heat and
moisture. Grind when ready to use to keep best
flavor.
