Fresh Herbs for Pesto on Mother's Day

Mother's Day is here with all its springtime glory! Every year my mom would ask for plants for her garden for Mother's Day. We would all go to the greenhouse and pick out a selection of herbs and flowers with her guidance. To this day I am happy to celebrate with growing things...the greener the better. Here are a pair of pestos to delight you palate and maybe your Mother.

Cilantro Citrus Pesto
Refreshing and delicious for an anytime treat. Great with pasta, rice, couscous or the grain of your choice.
1 cup fresh cilantro leaves
2 cloves garlic
fresh zest and juice of one lemon or lime
1/2 cup toasted pine nuts (optional)
a drizzle of olive oil
1/2 cup fresh grated or shredded parmesan cheese
Place all ingredients in a food processor and pulse to puree. If you choose not to use nuts add an extra handful of cheese.

Herb Paste- The Besto Pesto
This is a basic formula for herb pesto. Adjust the seasonings to your taste. Try different combinations of herbs for the season and dishes you desire.
1 cup fresh herb leaves
1 cup fresh parsley leaves
2 garlic cloves
2 T fresh citrus juice
1/2 cup pine nuts or almonds (optional)
1/2 cup fresh grated parmesan cheese
1/4 cup olive oil
Use sage, rosemary, basil, dill, oregano or what you have fresh from the garden along with your imagination. Place the herbs, garlic, citrus and optional nuts in a food processor. Pulse until it becomes a uniform paste. Add the cheese and pulse again. Keep the machine on and drizzle the oil in until it has all been incorporated. Use immediately or chill for later use.

Warm and Delicious Thai Portobello Tortellini Bisque

Many thanks go to the wonderful folks who made the book launch party for Superb Maine Soups happen. Adele Gale made this Thai inspired soup that was a huge hit! Now you can make it for your family- it warms the throat, fills the belly and causes the yummy noise. My Favorite sound!
East meets West in this spicy, creamy, full-flavored soup. Portobello mushrooms and crabmeat are favored tortellini fillings, but if you have a different one you love, use it in this soup.
Serves 4

1 shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 t curry powder
2 T minced garlic
1 T olive oil
1 large portobello mushroom cap, thinly sliced
1⁄2 t coriander
1 T sambal oelek (chili paste; see page 000)
2 c full-flavored chicken stock
1 can coconut milk (Be sure to use unsweetened coconut milk—not cream of coconut.)
1 9-oz package refrigerated mushroom- or crabmeat-filled tortellini
1 T fresh basil, snipped
1 medium tomato, chopped
1 c heavy cream

In a medium saucepan, cook the shallot, jalapeño pepper, curry powder, and garlic in olive oil about 1 minute, until the shallot is tender. Add the portobello and coriander, and cook 2 more minutes. Stir in the sambal oelek and chicken stock. Bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more, or until the pasta is tender but still firm. Stir in the tomato and cream and cook until the soup is heated through; do not boil. Ladle into soup bowls and enjoy!

Thinking of Spring...and herbs for the garden

It's time to start thinking about spring. I may relapse into my love of winter again but it's fun to think about the possibilities for planting my kitchen garden. I have a delightful little rock bordered garden that rests just beside my deck. It is the perfect place for flowers, herbs and fresh garnishes for our table. This spring I'll be going up to Moose Crossing Herbs in Waldoboro to find some hardy new perennials to add this year. Oregano is on the list. I'll be adding another type of thyme and some pineapple sage. I'll have to set in some annuals as well. Of course there will be parsley, sage, rosemary and cilantro. Last year the cilantro reseeded from 2005. I love when that happens!
We went to dinner at Cam's tonight before attending the swing dance at Bowdoin College in Brunswick. It was great to see all of the college kids learning the steps to the shim-sham, jitterbug stroll and two hand slide variations. It is always a joy to see young men willing to learn how to swing. I always try to participate in the lesson so the leads will have a follow who can do what they tell them to do.
I am so proud to be a swing dancer!
Here is a recipe for an herb rub to get you thinking about spring- I've used fresh herbs here but have included options for dried just in case you need to resort to the winter option. Let's be the early bird- and look toward a beautiful, warm, green Springtime!

Herb Rub recipe

3 Tablespoons fresh chopped thyme or 1 Tablespoon dried thyme
3 Tablespoons fresh chopped oregano or 1 Tablespoon dried oregano
1 1/2 teaspoons poultry seasoning
1 Tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
1 Tablespoon fresh chopped marjoram or 1 teaspoon dried marjoram
1 Tablespoon fresh chopped basil or 1 teaspoon dried basil
3 Tablespoons fresh chopped parsley or 1 Tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients; store in an airtight container in refrigerator for up to 3 days if fresh or up to two weeks if dried.
Rub on chicken, fish, or pork chops before grilling. It is especially nice if you mix the entire batch with 1/2 cup of olive oil and rub it on chicken breasts or two long narrow pork tenderloins. Let them sit, covered in the refrigerator for a day. Wipe most of the mixture off, discard the used herbs and grill the meat. Delicious!
Instead of using on meat: The fresh herb and olive oil mixture is also wonderful tossed with freshly cooked pasta and a handful of parmesan cheese or as a dip for crusty bread.