Taro Chips

The lovely Laurie from Mediterranean Cooking in Alaska is hosting this edition of Weekend Herb Blogging and this week I've uncovered an unusual root vegetable - taro!

Braised Veal Leg

When you're smack bang in the middle of winter, a slow cooked stew is a welcome offering and while they might more usually involve beef, chicken or pork I've taken a different tack and used Veal leg.

Weekend Herb Blogging #244 Hosting

This week we welcome back Laurie from Mediterranean Cooking in Alaska as our host.

If you're new to Weekend Herb Blogging or haven't joined in for a while, here's a quick recap of the rules.

You have the week to post about any herb, fruit, vegetable, seed, nut, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Send your posts to tasteslikehome AT hotmail DOT com
with WHB#244 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Your Location
• Attach a Photo: 400px wide

Entries must be submitted by:

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 7am Monday - Melbourne (Aus) DS Time

Cardoons with Bechamel Sauce

Huan from Eat.Read.Live is hosting this edition of Weekend Herb Blogging and this week I've finally come across a most elusive vegetable - Cardoons!

Black Truffle Stuffed Chicken

I probably should have posted this a few weeks ago when I actually made it but other things, namely me getting sick put a halt to many of my activities. Anyway, things are looking up and something that will certainly pep me up is truffles - so this is an ideal post to write.

This could be considered as part two of the Truffle Risotto post as two of the ingredients in that dish have ended up here.

The first is the remains of the Tibooburra Black Truffle and the second is the porcini paste. As I had leftover porcini paste I blended it with butter and then rolled it in baking paper to form a cylinder of porcini butter.

Weekend Herb Blogging #243 Hosting

This week our host will be Huan from Eat.Read.Live

To participate:

Post about any herb, plant, fruit, nut, seed, spice, vegetable or flower - Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Post should include the phrase Weekend Herb Blogging and a link to the rules and to your host.

You can post anytime during the week but remember to email your host by the deadline.


Send your email to toolietallie AT gmail DOT com with WHB#243 in the subject line and the following details:

• Your Name
• Your Blog Name/URL
• Your Post URL
• Your Location
• A photo: 400px wide

Entries must be received by:

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 7am Monday - Melbourne (Aus)Time

Semolina Cakes with Blood Orange Syrup

It's great to welcome back Susan from The Well-Seasoned Cook as host of Weekend Herb Blogging and this week I'm celebrating the arrival of a new season of Blood Oranges.

Blue Corn Tortillas

In other parts of the world, there doesn't seem to be a problem finding blue corn meal but here it takes a little more effort. Finally, though I have found this ingredient and as a further treat to myself, I've become a proud owner of a tortilla press - now I have no more excuses!

Prune and Armagnac Clafoutis

It's Bastille Day so I thought I'd delve into the archives to find something appropriate for the occasion and I think I found something that ticks all those boxes.

A traditional French dish of Clafoutis - this one is made with Armagnac soaked D'agen prunes and you can find the recipe here.

Weekend Herb Blogging #242 Hosting

This week we welcome back as host Susan from The Well-Seasoned Cook

If you haven't taken part or it's been a while, here's a quick summary of the rules.

You have the week to post about any herb, fruit, vegetable, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Post should include the phrase Weekend Herb Blogging and a link to the rules and to your host.

You can post anytimeduring the week but remember to email your host by the deadline.

Entries must be submitted by:

* 3pm Sunday - Utah Time
* 10pm Sunday - London Time
* 11pm Sunday - Rome Time
* 7am Monday - Melbourne (Aus) DS Time


Send your posts to thewellseasonedcook AT yahoo DOT com
with WHB#242 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Your Location

Please include a photo sized:400px wide

Coleslaw with Wasabi Mayonnaise

Cinzia from Cindystar is hosting this edition of Weekend Herb Blogging and this week I've got some Savoy Cabbage.

Weekend Herb Blogging #241 Hosting

This week Cinzia from Cindystar is our host.

The rules are simple - post about any herb, fruit, vegetable, flower or plant. Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe.

Entries must be submitted by:

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 7am Monday - Melbourne (Aus) Time

Send your posts to cmc AT cindystar DOT it
with WHB#241 in the subject line and the following details:

• Your name
• Your Blog/URL
• Your Post URL
• Your Location
• include a photo sized: 300px wide

Truffle Risotto

Weekend Herb Blogging comes back to my hometown where Anh from A Food Lover's Journey is our host. Keeping with the local theme I'm very happy to say that this week I have a lovely local Black Truffle to share.

Redux:Potato Focaccia

While looking through the archives I've rediscovered one of my favourite breads. It's a focaccia with a difference - there's mashed potato in the dough that gives it the most wonderful texture - and it is topped with the flavours of the Mediterranean.




You won't need to serve anything else with this bread, it's a virtual meal in itself and you can find the recipe here.