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                                  HOLIDAY COOKING IN STALLION SPRINGS

It is difficult to believe that it was a year ago we were exploring spices in holiday recipes in this column. We had such a “gay array” of delicious recipes when Tehachapi cooks met my spice challenge that I was asked to incorporate community recipes once again. Since variety is the spice of life and we have several distinct communities in Tehachapi I thought it would be fun to call on one of these areas for their favorites. The cooks in Stallion Springs were more than willing to share. You will find their recipes throughout the next few issues of the Loop.
This time around I did not request that they have herbs or spices in the recipes. The reason for this was that I want to challenge YOU!  We have been exploring herbs for several years now and it is “test time”!  I want you to step out of your comfort zone and try an herb in each of the recipes you choose to prepare. Even better, add some to one of your favored holiday recipes and see if the family notes the difference.  One teaspoon of a dried herb is standard for recipes that are prepared for four people. If fresh herbs are available, add a chopped tablespoon instead.
I am including an herb usage chart so that you can review the recommended combinations of herbs with foods.  Many of the past herb\spice columns can be found on the Loop website. You can easily access it by going to my website www.herbbasket.net and clicking on Loop columns. Be adventuresome this holiday season and give your family’s taste buds a treat.  
We would like recipes from other Tehachapi communities. Check those priceless family heirloom collections and send them to me at eamherb@sbcglobal.net. Let us know which area you reside in and the back story for your selection. We are in this together, and tis the season for sharing! Enjoy an adventuresome Thanksgiving feast.

Common Herbs Usage Chart


Anise

cookies, rye bread, apple pie, coffee cake, sausage, cab­bage slaw, poultry, pickles, cakes, candies, desserts, meat loaf.

 

Basil

 

deviled eggs, omelet’s, meat loaf, hamburgers, tomato sauce, gravy, barbecue sauce, tomatoes, broccoli, spinach, zucchini soups, jellies, fish, poultry stuffing, Italian dishes, salads, salad dressings, peas, corn, green beans, cheese dishes.

 

Bay

 

soups, stews, beets, carrots, fish, meat, poultry, meat loaf, baked fish, custard.

 

Caraway seeds

 

rye bread, cabbage slaw, potatoes, carrots, beans, tomatoes, cakes, cookies, apple pie, salads, salad dress­ings.

 

Chervil

 

salads, soups, sauces, egg and fish dishes, as a garnish.

 

Chives

 

cottage cheese, creamed cheese, egg dishes, fish, pork, salads, potatoes, soups, as a garnish.

 

Dill

 

salads, salad dressings, vegetables, pickles, soups and stews.

 

Coriander

 

breads, cakes, desserts

 

Fennel (seeds)

 

bread, poultry, sausage, pork, liver, fish, soups, salads, vegetables, veal, sauerkraut.

 

Marjoram

 

pizza, egg dishes, squash, tomatoes, Italian dishes, beef, pork, lamb, poultry, soups, stews.

 

Mint

 

(There are numerous varieties) beverages, lamb, veal, fish, vegetables, soups, jellies, fruits, desserts, melon, cole slaw; as a garnish.

 

Lemon balm

 

beverages, fruits, salads, as a garnish, for sauces.

 

Oregano

 

salads, Italian dishes, spaghetti, soups, stews, cabbage, tomatoes, potatoes, lamb, pork, poultry, egg dishes, green beans, spinach, cheese spread.

 

Parsley

 

as a garnish; in salads, soups, stews, vegetables, cheese.

 

Rosemary

 

fruits, breads, soups, stews, beef, pork, lamb, poultry, zucchini, potatoes, spinach, jellies.

 

Sage

 

stuffing, pork sausage, fish, cheese, soups, stews, chowders, tomatoes, lima beans, pickles.

 

Savory

 

beans, vegetables, stews, fish, veal, beef, egg dishes.

 

Tarragon

 

cheese, sauces, asparagus, vinegar, soups, stews, salads, poultry, fish, vegetables, egg dishes.

 

Thyme

 

cheese, egg dishes, salads, sea foods, beef, veal, omelet’s, soups, poultry, potatoes, tomatoes, beets, carrots, apple pie, apple dishes, custards.