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Jerry's Sorrel Soup
Jerry and Patti Erickson of Eagledale Herb Farms are a perfect culinary
pairing: he loves to cook, she loves to grow herbs. Here’s
a recipe he made to take advantage of Patti’s true French
2 cups loosely packed sorrel leaves
1 medium potato, diced
2 cans chicken broth
1/2 cup chopped onion
2 cloves minced garlic
3 tablespoons butter
2 tablespoons flour
Melt butter in a large saucepan, add onions and garlic and sauté
over low heat until transparent. Add sorrel and cook until it softens.
Add flour and cook 5 minutes. Add chicken stock and diced potato.
Bring to a boil, cook until potatoes are soft. Puree in food processor
or blender. Reheat gently and serve. (Serves 4)
Jerry’s Rosemary Roasted Potatoes
Another recipe from Eagledale Herb Farm. Try it with some of Betsy
Wittick’s fingerling potatoes.
1 pound small to medium new potatoes
3 tablespoons olive oil
1 tablespoon paprika
2 tablespoons onion powder
1/2 teaspoon white pepper
4 sprigs fresh rosemary
Preheat oven to 400. Quarter or halve potatoes (depending on size),
place in mixing bowl, add oil. Toss the potatoes to coat, add paprika,
onion powder, and white pepper, mix again. Mince the fresh rosemary
leaves fine, add to potato mixture. Place on cookie sheet skin side
down and bake until potatoes can be pierced with a toothpick. (Serves
Baby Carrots in Cumin Butter
1 pound baby carrots
salt to taste
1/4 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
Peel the carrots, trim the ends, and slice into 1-inch thick slices.
Bring a pot of salted water to a boil and simmer the carrots until
they reach desired doneness, 10-15 minutes. Drain the carrots, add
the butter, cumin and cilantro and toss well. Season with salt and
pepper to taste and serve. (Serves 4).
Pasta with Pesto & Roasted Vegetables
This pasta may be served chilled or slightly warm. It calls for
fusilli, but you can use whatever type of pasta you prefer.
1 fennel bulb, trimmed, sliced
1 cup Roma tomatoes, diced
1 cup zucchini, sliced
1 yellow bell pepper, diced
1 tablespoon olive oil
3/4 pound fusilli pasta
2 tablespoons pesto
2 tablespoons balsamic vinegar
1 cup mozzarella cheese, cubed
Preheat oven to 450. Combine vegetables, oil, pinch of salt and
pepper in a bowl, toss gently. Arrange in a single layer on an ungreased
baking sheet, roast until vegetables are tender, about 20 minutes.
Cook pasta in salted boiling water until al dente. Drain and rinse.
Combine vegetables and pasta in a large bowl. Add pesto and vinegar.
Toss gently. Just before serving, stir in mozzarella cheese.
Green Bean, Red Onion & Roast Potato
Salad with Rosemary Vinaigrette
3 pounds new potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves
1 red onion, halved lengthwise & sliced thin lengthwise
2 pounds green beans, trimmed & cut into 1-inch pieces
24 Kalamata or Nicoise olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges.
In a large roasting pan heat 1/3 cup of the oil in the middle of
a preheated 425 degree oven for 5 minutes, add the potatoes, tossing
them to coat them with the oil, and roast them, stirring them every
10 minutes, for 30 minutes, or until they are tender. Let the potatoes
cool in the pan. In a blender purée the garlic, the vinegar,
the rosemary leaves, and salt to taste, with the motor running add
the remaining 1/3 cup oil in a stream, and blend the dressing until
it is emulsified. In a kettle of boiling salted water boil the green
beans for 5 minutes, or until they are crisp-tender, and drain them
in a colander. Refresh the beans under cold water and pat them dry.
In a very large bowl combine the potatoes, the onion, the green
beans, and the olives, add the dressing, and toss the salad gently.
Serve the salad, garnished with the rosemary sprigs, at room temperature.