37 38 great entries from food lovers around the world for the 86th edition of Weekend Herb Blogging. I made a map, so you can see where all the entries came from.
WHB #86 Round-up
The yellow pins mark two herb lovers at the same place, the green one marks 3. Follow the link behind this map, enlarge it and you can see all pins.
Don’t miss any entry, click on every picture to reach them. If anything is wrong, leave a comment or drop me a line.
|The first entry came from Helene at News from the Kitchen in Landau, Germany. She harvested enough saskatoons or service berries to cook a wonderful sounding jelly using tarragon.|
|Also early but not the first is Elizabeth from blog from our kitchen in Toronto, Canada. She goes native and tells us about sunchoke also known as Jerusalem artichoke. They tried them raw and roasted. She would give the sunchokes another try if they grow in her own garden.|
|Shawnda at Confections of a Foodie Bride in Houston, Texas, loves now spinach and serves a delicious looking Spanakopita.|
|Katerina over at Daily Unadventures in Cooking in Vancouver, Canada features cilantro. She prepared a perfect side to any outdoor grilled meal with it: Black Bean and Corn Salad|
|Yich sim cooks (http:www.simcooks.com/485/vung-tau-restaurant-banh-khot/ now defunct) in the Bay Area, California, tells us how to eat Bánh Khot, flavoured with the typical herbs of the Vietnamese cuisine: mint and basil.|
|Anna from Morsels & Musings in Sidney, Australia reminisces about a white asparagus soup and sucessfully duplicated it with green asparagus|
|.||Anh from Diary of a novice cook in Manchester, United Kingdom, discovered that lemon grass could be also used in drinking. But this time she uses it to flavour the Suon nuong xa – Pork chops grilled with lemongrass|
|Ruth from Once Upon A Feast – Every Kitchen Tells Its Stories in Halifax, Canada mixed together the Best Glaze ever in only five minutes. It’s full of herbs and spices and so delicious that there was no time to take a picture. But she did it a second time to make a picture, just for us.|
|Simona from briciole in the Bay Area features sage. She tells us about the characteristic of sage and shows us her golden sage, a flavourful cultivar.|
|For his first WHB entry, Peter from Kalofagas – In Pursuit of Delicious Foods in Toronto, Canada choses a greek dish called Melitzanosalata. It’s made with flat-leaf parsley. Welcome, what a delicious debut.|
|Lucy from Nourish Me in Melbourne, Australia uses the leaves of the Kaffir lime tree to prepare Gyoza with mushrooms and lime leaves.|
|Another first ever WHB entry comes from Cara at Cara’s Cravings: My Life in the Kitchen in Worcester, Maine. She uses her well growing herbs to serve the Lemony Herb-and-Feta Stuffed Chicken. Welcome to the world of herbs!|
|Kalyn at Kalyn’s Kitchen in Salt Lake City, Utha, is the founder of this event. She still doesn’t have a dog or a cat, but she sure does have a lot of herbs e.g. parsley, my favourite herb. She creates a wonderful Garbanzo and Tuna Salad with Parsley and Red Pepper and shares the recipe with us.|
|Astrid from Paulchen’s foodblog 22.02.2021 ** in Vienna, Austria surprises us with a Rocket salad with camembert & blueberries||22.02.2021 **|
|Chris at Mele Cotte outside Atlanta, Georgia participates with a few-bowl-recipe: Olive Tapenade. She tells us that olives in the US are only commercially grown in California and chopped the olives by hand.|
|Glenna from A Fridge Full of Food in Springfield, Missouri used four sprigs of thyme for the Chicken and Cook-up Rice. She saw the rice recipe at a fellow blog and must duplicate it.|
|Erika from Tummy Treasure in Seymour, Wisconsin, discovered the joy of fresh tarragon and delights us with her first WHB entry and shares the recipe of Lemon-Tarragon Grilled Pork Chops with us. Welcome to the world of herbs as well.|
|Zorra from Kochtopf in Andalucia, Spain, enjoys bread making with her new food processor more than ever and participate WHB with rosemary rolls.|
|Jenn The Left Over Queen 22.02.2021 ** in Ocala, Florida, debuts the WHB with Minty Moroccan Chicken Salad 13.01.2019 **, which could be also used as a sandwich filling. Welcome and enjoy the world of herbs!|
|Kevin from Closet Cooking in Toronto, Ontario, tried a parsley pesto and served it with roasted asparagus.|
|Joey at 80 Breakfasts in Manila, Philippines, worked up arugula with apples to Arugula and Apple Salad and feeled like in a friend’s restaurant.|
|Nora from Life’s Smörgåsbord in Sidney, Australia, shares the fondness of cilantro with Kalyn. It’s a must in a curry for her and she prepared a (Hot) Chickpea and Spinach Curry.|
|Kate at Thyme for Cooking in Les Pineaux, France, tells us how easy it is to grow chives and radishes in your garden. She uses both for the inviting looking Tuna and Radish Salad.|
|Miriam , the Hungry Hungry Hippo Girl! in Manhattan, New York used tamarind to cook the Tamarind and Allspice Meatballs.|
|Genie, The Invented Gardener from Iowa City, Iowa, walked down memory lane. While hearing a broadcast she remembered that she didn’t buy any herbs at original home of the DeBaggio’s Herb Farm . Seeds of Memory is a great post.|
|Susan, The Well-Seasoned Cook in the Metro Area, New York, gets started with rapini and ends up with Rapini with Brown Rice and Chickpeas. That’s speedy and healthy cooking.|
|Burcu from Almost Turkish Recipes sent an almost turkish recipe with sunchokes. Sunchokes with Orange Juice is flavoured with dill.|
|Pooka from What’s Cooking in Carolina in Carolina wallows in luxury. She bought fresh morels and prepared Chicken with Morels and Spring Vegetables for dinner: She’s right: You only live once!|
|Sheela from Delectable Vituals in Portland, Oregon, blogs about Long Pepper resp. Thippali/Pippali. She shares with us a recipe of pippali rasam, which is very suitable for a post-partum diet.|
|For Myriam from Once Upon a tart 21.09.2018 ** in Zurich, Switzerland, it was too hot to cook. She served a light and freshtart with raspberries and vanilla pastry cream topped with fresh mint.||21.09.2018 **|
|The Chocolate Lady from In Mol Araan in Greenwich Village, New York, made herself a very delicous birthday dish: Green Rice with collard greens, radish greens and spinach. Happy birthday and may your herbs always grow!|
|Haalo, who cooks (almost) everything at least once in Melbourne, Australia, introduces celeriac. She changes this rather „distinctively“ looking vegetable into a good looking and delicious sounding celeriac soup.|
|Sher from What Did You Eat in Davis, California used tarragon for her delicious looking Tarragon „Almost“ Pickles served with a ciabatta sandwich. Why almost? Read the whole story.|
|Kate cooks Veggie Friendly (edit 12.04.2017: http://www.veggiefriendly.com.au is no longer available) in Sidney, Australia and tells us about the ackee she eat in Jamaica during her honeymoon. She uses the fruit to prepare a Ackee Scramble. The fruit can be dangerous, if not eaten at the right point.|
|Anh from Food Lover’s Journey in Melbourne, Australia featured rosemary. She combined it with raisins to a Rosemary Raisin Bread 13.01.2019 **.|
|Kenny from Veggie Gardening Tips in Central Pennsylvania gives usefull tips how to grow successfully tomatillosin your garden.|
|Christine from Christine cooks in Trinidad, California, serves Grilled Lamb Burgers With Black Olive Sauce using oregano. For any reason this great entry was marked as spam by yahoo. What a shame!|
|And at the end my entry. I prepared a Cucumber salad with a more sweet and lightly sour dill sauce, which is typical in Northern Germany. This sauce is also good with (head) lettuce.|
21.09.2018 ** https://onceuponatart.blogspot.com/; https://onceuponatart.blogspot.com/2007/06/tart-with-raspberries-and-vanilla.html not longer available
13.01.2019 ** http://www.leftoverqueen.com/2007/06/07/recipe-minty-moroccan-chicken-salad/ not longer available
21.02.2021 ** www.leftoverqueen.com/ not longer available; http://www.paulchens.org/startseite/; http://www.paulchens.org/startseite/posts-331-360….kat.12
what a great idea to use a map. very interesting to see where all the WHB entries are blogged.
Great round-up. Thanks for hosting!
Wonderful round up! Thanks for hosting.
Love the map!
Ulrike, it’s a terrific round-up (and I’m definitely trying your recipe, which I remember from living in Germany myself), and I particularly love the map! Herb blogging all around the world…it’s wonderful! Thanks for putting this all together.
Thyme for Cooking
Ulrike, I love the map!
Great round-up. I’ll be back tomorrow morning, coffee cup in hand for a leisurely read ;-)
And bookmarking….must remember to bookmark my favorites…
Thanks Ulrike for giving us a nice view of where we all are. And the narrative is lovely.
Klasse Idee mit der Google Map! :-)
Lovely round-up Ulrike. Bummer for me though; I guess my email didn’t reach you in time. There’s always next week! :)
Thanks so much Ulrike. I’m really enjoying visiting some new (to me) blogs!
Thanks for hosting
Thanks for hosting. Your dill dressing for the cucumber salad sounded lovely and refreshing. The map is a fantastic idea.
You are very gifted. I love the map and your entire post is beautiful.
Love it and keep it up!
You are Amazing!
Wow, the map is just awesome. What a great idea! I’m just getting home so I will have to come back tomorrow and read all the entriesl Great job. (I wouldn’t have the slightest idea how to make one of those maps. And photos too! I repeat, you are amazing.)
eine wunderschöne und verlockende Zusammenstellung. Die Idee mit der Karte ist toll. Wie machst Du das? Danke für Deine Gastfreundschaft.
bei Kalofagas ist der Link nicht in Ordnung. Die Seite wird nicht gefunden. :(
auch Paulches Foodblog schickt uns in die Irre. Schade, denn Blaubeeren im Salat ist wirklich überraschend. :(
The links for the WHB entries are behind the pictures, the link behind the blogname reaches (hopefully) the main page of the blog.
Fantastic roundup! Well Done! My biggest dilemma….which recipe to try first. Thanks for all the hard work.
da Du mehr vom Fach bist als ich, interessiert Dich vielleicht dieser neue Wettbewerb:
Die Hintergründe, weshalb diese Zutaten harmonieren sollen, sind etwas für Fachleute. ;)
Great round up! All these dishes look so tasty! :)
The map is a great idea to see where the entries came from. Now I just have to try and visit those sites to check their recipes!