Wednesday, March 14, 2007

Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
• 8 oz Neufchatel cheese or regular cream cheese
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely minced
• 1/2 t white pepper
• 1/2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit.
If you have a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.

No comments: