#dried sage

[askwhatsforlunch]

Herbes de Provence

Essential to Cuisine de Provence, Herbes de Provence is a fragrant mix of dried aromatic herbs, grown under the sun of Southern France. It makes one's taste-buds sing and elevate any simple vegetable or stew to a special dish, often bringing back memories of Summer holidays --of an important part of my childhood even, in my case! In other words, a little jar of happiness! Happy Tuesday!

Ingredients (makes about 1/3 cup):

1 1/2 tablespoon dried sage

1 1/2 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried marjoram

1/2 tablespoon dried rosemary

1/2 tablespoon dried oregano

In a small bowl, combine dried sage, dried basil, dried thyme, dried marjoram, dried rosemary and dried oregano.

Give a good stir to mix.

Spoon Herbes de Provence in a clean, dry glass jar, and close tightly with the lid. Use in recipes such as Tourte aux Blettes or Tian.

[foodfuck]

winter squash galette

[hqcreations]

Homegrown Herbs from Our MicroHomestead

For some reason, our homegrown herbs have been really popular on Etsy, especially the more exotic Asian and ol’timey colonial herbs. I’m going to have to restock next Spring, but in the meantime these are the last of my 2017 stock.

Find it on my Etsy shop

[darkerdrawings]

Tea Series, 5/7 Salem’s Ritual. Pu-erh, dark chocolate, dried sage, black salt.

[honeyglazedgoblin]

my grandma came in to my room and picked up my dried sage and fucking yelled “THIS IS A HUUUGE BLUNT DID YOU ROLL THIS!?”

[askwhatsforlunch]

Herb Blue Moki with Spicy Balsamic Tomatoes

I returned from a meeting at the University of Auckland - Waipapa Taumata Rau under what started like a drizzle and ended in a downpour, and was, as I walked into our rental, properly soaked. This made Ava laugh heartily! Once I was in dry clothes, my girl offered to be my sous-chef and we cooked this delicious and warming Herb Blue Moki with Spicy Balsamic Tomatoes!

Ingredients (serves 2):

1 tablespoon olive oil

1/2 teaspoon dried tarragon

1/4 teaspoon dried sage

1/2 teaspoon dried marjoram

200 grams/7.05 ounces Blue Moki fillet

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/2 small red onion

a dozen Baby Roma tomatoes, rinsed

a pinch of salt

1/2 teaspoon Red Chili Flakes 

1 1/2 tablespoon Modena Balsamic Vinegar

Heat olive oil in a large, deep skillet over high heat.

Add dried tarragon, dried sage and dried marjoram, and fry, 1 minute.

Add Blue Moki fillet in the hot herb-y oil, and cook on one side, about 4 minutes. Season with salt and black pepper, to taste, and turn on the other side. Cook, 3 minutes more. Transfer to a plate, and cover, to keep warm. Set aside.

Return the skillet over high heat, and add olive oil.

Thinly slice red onion, and stir into the skillet. Cook, a couple of minutes until softened.

Halve Baby Roma tomatoes, and add to the skillet, stirring to coat in herbs and oil. Season with salt and Red Chili Flakes, and cook, about 3 minutes.

Deglaze with Balsamic Vinegar. Reduce heat to medium-high, return reserved Blue Moki fillet to the skillet and cover with a lid. Cook, about 3 minutes more.

Serve Herb Blue Moki with Spicy Balsamic Tomatoes hot, with a glass of chilled Waiheke Island Pinot Gris.

[what-marsha-eats]

[what-marsha-eats]

Twice Baked Sweet Potatoes with Cranberry Pecan Streusel

A modern Thanksgiving side dish, these oven baked sweet potatoes are mixed with nutty gruyere and sage and are topped with a sweet and crunc