|
How to Make Greek Seasonings.
¾ teaspoon Greek oregano
½ teaspoon cumin, ground
¼ teaspoon paprika
¼ teaspoon pepper
1 teaspoon dried garlic, minced
1 pinch salt
How to Make Creole seasoning
1 ½ tablespoons garlic powder
1 ½ tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 tablespoon onion powder
2 ½ teaspoons paprika
2 teaspoons dry mustard
1 teaspoon ground red pepper
½ teaspoon freshly ground black pepper
Greek seasoning II
6 tablespoons Greek oregano
6 teaspoons fennel seeds (optional)
6 teaspoons dried lemon grass
¾ teaspoon black pepper
1 teaspoon dried garlic
Greek vinaigrette
Ingredients
¾ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons] lemon juice
Salt and pepper
½ teaspoon dry oregano
1 garlic clove, finely chopped
Here is a good Onion and Fennel Bisque ( This bisque is the same as served at the Blue Heron Inn, on Porpoise Bay, in Sechelt, in British Columbia.)
This bisque is so lush that demitasse cups make an ideal serving size.
Active time: 30 min Start to finish: 1 hr
2 leeks (white and pale green parts only), chopped (1 cup)
3 medium red onions, chopped (3 ½ cups)
1/2 lb fennel bulb (sometimes called anise), stalks discarded and bulb cored and chopped (1 ¼ cups)
1 large garlic clove, minced
2 tablespoons unsalted butter
1/4 cup dry white wine
2 cups vegetable stock or low-sodium broth
1 ¼ cups water
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
2 teaspoons Pernod
Garnish: chopped fresh chives
Wash leeks well in a bowl of cold water, then lift out and drain well.
Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod. Cooks’ note:
Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat, adding more water if necessary to thin to desired consistency.
Makes 12 servings
|
Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Cooking With Arlene Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
Didn't really find what you were looking for?
|
|
|
| |
|
|
![[Valid RSS feed]](images/rss.gif "Subscribe to our XML Feed for RSS")
(Read 50+ times)
