Recipes from Cooking with Doyle Moore on Focus 580

April 2, 2003:  Spices and Herbs

HERBES DE PROVENCE

• thyme

• bay leaves (preferably ground)

• marjoram

• rosemary

• dried basil

• summer savory

• fennel

• lavender buds

Mix in equal parts.  Can be used with meatloaf, poultry, or vegetables.

SERVING SUGGESTIONS FOR SPAGHETTI

• anchovies

• black olives

• chunks of fresh tomatoes

• green peppers

ELBOW TWISTS WITH VEGETABLES

• ¼ cup butter

• ¼ cup oil

• 4 green onions

• prosciutto (optional)

• zucchini

• mushrooms

• chicken broth

• wine

• peas

Heat oil and butter in skillet until butter melts.  Add greens onions and prosciutto.  Sauté two minutes.  Continue to sauté, adding zucchini and mushrooms.  Add chicken broth, wine, and peas.  Lower heat and simmer for five minutes.  Remove from heat and pour over pasta.  Add tomatoes and Parmesan cheese to taste.  Toss gently and mix well.

GRILLED POTATOES

• large red potatoes

• olive oil

• fresh herbs (suggested:  parsley, chives, marjoram, tarragon, or only sage)

• garlic

• Parmesan cheese

• salt

Par boil red potatoes.  Cut in halves or quarters.  Toss with oil and then cook on grill.  When done, toss with chopped fresh herbs, garlic, Parmesan cheese, salt, and more olive oil. 

PESTO

• ½ cup Parmesan

• 2 Tablespoons pine nuts or walnuts, ground

Pesto Base:

• 3 cups finely snipped basil

• 3 cloves garlic

• ½ cup olive oil

To prepare base:  Make a paste of the basil, garlic, and oil by mixing it in a food processor.  Freeze in small ¼ cups.  Wrap in plastic wrap. 

To prepare pesto:  Use ¼ cup of base, ½ cup grated Parmesan, 2 tablespoons nuts.  Mix together.  Can be used in pasta or served on bread.