Monday, October 13, 2008

Weekend Herb Blogging #153 - The Round-Up

Another gorgeous collection of recipes. Thanks to everyone who made this feast possible with your amazing culinary gifts, whether you prepared a tried-and-true tradition or ventured into uncharted territory. Every recipe is a winner. It was great to play hostess again. Special thanks to Kalyn who makes these gatherings possible for all of us.

Please contact me if there are any errors or omissions that need tending to. I'll correct them right away. In the meantime, let's get wined and dined!


A simple meal of bread and oil, rich in historical
significance, is made richer still with the addition
of "the poor man's fruit," the tomato.

Tomato and Oil Dip
Maria - Organically Grown
Hania, Crete, Greece


The shiitake mushroom contains compounds known to
improve the immune system. One taste, though,
and you will not be immune to its culinary charms.

Grilled Fresh Shiitake Mushrooms
Ning - Heart and Hearth
Manila, The Philippines


Hate the price of store-bought baked buns, but
dread the idea of baking them on your own?
Feel the fear and do it anyway.

Baked Red Bean Buns
Nate and Annie - House of Annie
San Jose, California, U.S.A.


Tiny, crispy potato matchsticks cradle a crusty slab
of tender, herb-pressed beef for a meal fit for a king.

Beef Rib Eye Steaks on Potato Nests
Marija - Palachinka
Belgrade, Serbia


Plucked straight from a sunny kitchen window, the
freshest, most aromatic fenugreek further enlivens
a spice-tempered dish of cubed potatoes.

Methi Aloo (Fenugreek Potatoes)
Padma - Padma's Kitchen
New Jersey, U.S.A.


Ancient Chinese medicine recommends ginger for assorted
conditions which might ail you. Once you cook with it, you'll
be recommending it for its flavor and fragrance.

Braised Chicken Wings with Ginger and Garlic
Lesley - Beachlover's Kitchen
Long Island, New York, U.S.A.


Does the current economic climate have you in a pickle?
Doff your woes for the real deal, a mustard-spiked
condiment guaranteed to be a delicious distraction.

Mauritian Pickles
Another Outspoken Female - Confessions of a Food Nazi
Melbourne, Australia


An October bumper crop of tomatillos arrives just
in time for a slow broth of black beans bobbing
in earthy and tangy Southwestern seasonings.

Crockpot Vegetarian Black Bean and Tomatillo
Soup with Lime and Cilantro
Kalyn - Kalyn's Kitchen
Salt Lake City, Utah, U.S.A.


Low in fat, but loaded with flavor, a West African recipe owes
much of its healthy beauty to the often-maligned okra pod.

Enhanced with sultry olives and resinous juniper berries,
the skin of the grape makes the most exquisite elixir.

Olive Grappa
Cinzia - Cindy Star
Bardolino, Lake Garda, Italy


Studded with raisins and massaged with rosemary-infused
oil, tender rolls from Tuscany keep a sleepy baker alert.

A crush of coriander, mint and sumac boldly dress a whole
salmon in a brilliant coat of many colors and flavors.

A complex and dreamy dessert compote celebrates
chestnut season in the bucolic splendor of one
of Italy's grandest lake districts.

Pears in Vanilla Cream with Chestnuts and Sesame
Brii - Brii Blog
Valsorda, Lake Garda, Italy


Kernels of corn cook up into the sweetest,
freshest polenta, a perfect bed under a glistening
and rich blanket of aubergine and tomato.

Sweet corn and its cob simmer with
milk for a creamy, pale stock, as
sophisticated as it is simple.

A bountiful home harvest of tiny tomatoes
are slow roasted to burnish their flavor in
a lively sauce over broad ribbons of pasta.

Pappardelle with Roasted Cherry Tomatoes,

Sage and mushrooms luxuriate in warm Italian
cream cheese to nap dense and rustic cornmeal wedges.


  1. There are so many wonderful & different types of meals, and as usual I love your little write up preceeding each entry. Great round up Susan! =)

  2. lovely round up - always a pleasure to discover new ideas I never would have expected to find out there

  3. Another great selection of dishes and a wonderful round up too!

  4. normally, i would choose one dish that seemed particularly striking to me from the WHB round-up but this time i can see a whole meal - appetiser, main, dessert - all included. i especially liked the chestnut pudding.

  5. What a wonderful roundup--such beautiful and creative dishes! Look forward to trying some of these.

  6. What a fantastic round-up, Susan! Thanks so much for hosting this week.

  7. Great round up (is there an echo in here? :) Thanks for hosting WHB.

  8. A truly delicious line-up! Awe inspiring!

  9. Susan, thanks for doing such a great job on this. I'm still on vacation, having a great time with Lydia, but when I get home I'll come back and read the entries I've missed. Sounds like a very interesting collection of dishes.

  10. Susan,
    Thanks for another great event. I will have fun checking out these food blogs that are new to me.

  11. This roundup proves herbs make the dish!

  12. Susan, I'm home now and have finally had a chance to read all the entries. Thanks again, your descriptions of each entry are just outstanding!

  13. Susan, I love to read the tidbits you describe about each entry. Love your round-ups, it adds a special touch.
    Good job girl!!!!

    Now I will go and check all the delicious blogs, many are new to mee and I can see all are great foodies, so much to learn...

  14. Susan, your introductions to each dish are wonderful. You are so eloquent.

    Great inspiring round-up here!

  15. Hi Susan!
    Graet round up, very nice recipes, thanks again for hosting and all your work for assembling.

  16. Thanks, everyone! WHB couldn't have done it without you. I'll be hosting again in spring 2009.