This second part of my recipe
series starring the herb Salad Burnet includes seven recipes that we tested and
enjoyed. The first three recipes are
easy no-heat required combinations. I
have gotten lots of compliments on the German Potato Salad and the Ham
Pinwheels with Herbed Cheese, both are excellent for picnics or with grilled
summer foods.
INDEX: Tuna Salad / Herbed Cheese Dip / Ham
Pinwheels with Cream Cheese / Dutch Herb Soup with Potato Dumplings / Herb
Butter Sauce for White Fish / Fresh Herbs in Rice / German Potato Salad
Tuna Salad with Salad Burnet
1 can of tuna (drained of
water)
1 Tbsp. of mayo
1 stick of celery minced
1/2 dill pickle diced
1 Tbsp. minced purple onion
(or sweet vidalia onion)
1 tbsp. Salad burnet leaves
Mix thoroughly, serve on
toasted bread. (this recipe is my original)
Ham & Basil pinwheels with
Salad Burnet cream cheese spread
6
flour tortillas, 10” size
8
oz. cream cheese (or use salad burnet herb cream cheese spread recipe above)
3/4
cup sun-dried tomatoes, minced
12
thin slices ham
Fresh
basil, enough to cover tortillas
Mix
herbed cream cheese and dried tomatoes. Spread each tortilla with cream cheese
mixture. Put ham slices on top. Lay basil on top. Roll up tightly and stick toothpicks
in 4-5 evenly spaced spots. Cover and refrigerate for several hours. Slice and
serve. Excellent as an appetizer or
lunchtime snack
(my original recipe)
(my original recipe)
Herb Dip (w/ salad burnet parsley & chives)
8 oz. package of cream cheese
1/2 C. mayo
3 T. finely minced, fresh salad burnet leaves
1 T. finely minced, fresh parsley
1 T. finely minced, fresh chives
Blend cream cheese and mayo with the minced fresh herbs with a fork. Do not add the herbs to the food processor. Cover and chill until ready to serve. It's best to let the flavors meld for at least an hour. Can be used as a dip, spread with vegetables, flatbread or crackers.
(Recipe by Amanda Kolanda Meadows who introduced me to salad burnet)
(Recipe by Amanda Kolanda Meadows who introduced me to salad burnet)
Dutch Herb Soup with Potato Dumplings
“It
is suggested that the recipe existed as early as the mid 17th century says
Christianne Muusers who publishes bimonthly recipes from the culinary
past. Ideally a lighter spring soup, it
is well possible to enrich it for the colder weather ...Play with it a bit. You
could blend it for a less rustic look and even add some very simple meatballs
(or sausage bits)...Add a swirl of cream and you have a sophisticated starter. Here
is Christianne’s
recipe translation from Dutch recipe from the Keukenboek by Henriëtte Davidis from 1868, with modern
adaptation below it...
‘Herb soup: Take sorrel, purslane, basil, butterhead lettuce,
spinach, tarragon, burnet and chives, of the last three somewhat less than of
the first ones. Wash them and chop them. A good piece of butter is browned with
flour and the herbs are added to it, whilst pouring the stock in slowly and
stirring everything steadily and smoothly. Then add some salt, chopped chervil
and parsley. Let the soup boil for three quarters of an hour and thicken her
with egg yolks. It can be served with egg balls (hard boiled egg yolks) or
potato balls (dumplings or gnocchi)’ “ [from coquinaria]
Making
the potato dumplings -
1
1/2 Tbsp. butter
1
egg, yolk and white separated
crumbs
of 8 slices of white bread (or 4 cups of crushed croutons or bread crumbs)
1
1/2 cup diced floury potatoes
grated
lemon peel, salt and nutmeg to taste
To
make the soup -
4
cups/2 pints broth/ stock (chicken or vegetable stock.)
3
Tbsp. Salted butter
1/3
cup flour
5
to 8 cups combined spinach, purslane, sorrel and/or basil.
2
Tbsp. each of tarragon and chives
2
Tbsp. chopped salad burnet
2
egg yolks
2
Tbsp. each of chopped parsley and chervil
1/4 lb. OPTIONAL chopped
sausage (something spiced like italian sausage or chorizo)
Make
the potato dumplings in advance of the soup. Boil the potatoes and mash them
when they are still hot until they are smooth. Then blend in the butter, egg
yolks, bread crumbs and spices. Whisk the egg whites and blend in as well. Form
small balls with well-floured hands. Set aside until use. Wash and chop all the greens, but keep parsley,
burnet and chervil separate.
Brown
the butter in a large pan, stir in the flour. Let this sweat for several
minutes on very low fire until the roux is golden (or dark peanut butter
colored). Now add spinach, purslane, tarragon, chives and burnet and stir until
the greens have lost the water and have shrunk. Pour in the stock gradually,
keep stirring all the while to ensure that it has thickened. Don't forget to scrape
the bottom of the pan to prevent burning.
Purée
the soup in a (hand) blender. Let simmer for fifteen more minutes, then add the
potato balls & sausage and boil for ten more minutes. In addition to the potato dumplings you can
add hard boiled egg yolks, or optionally little meatballs made from little
sausage.
Add
a little of the hot soup to the stirred egg yolks, add some more, stirring all
the while, then pour the egg yolks with the added soup into the pan, stirring
the soup continually until it has thickened enough. Add chopped parsley, burnet
and chervil just before serving. Serve immediately!
The original recipe above is
from the Keukenboek by
Henriëtte Davidis from 1868 as translated by Christianne Muusers.
Fresh Herb Butter Sauce
for White Fish
4
mild white fish fillets of any kind
2
tablespoons butter
2
tablespoons olive oil
2
tablespoons salad burnet, young leaves, chopped
2
tablespoons French tarragon leaves, chopped
Cook
fish by whatever method you like---broil, poach, bake or fry. Set aside.
On
the stove, melt the butter and add olive oil. Add salad burnet and tarragon.
Simmer for a few minutes and serve over fish.
Herbed Rice
3/4
cup uncooked instant rice
1
tablespoon chopped fresh tarragon
3
green onions with tops, thinly sliced
1
tablespoon chopped fresh chives
2
tablespoons olive oil
2
tablespoons white wine vinegar
1
tablespoon salad burnet
OPTIONAL
(1 tbsp each of lemon zest (or balm), garlic chives, and/or dill)
salt
and pepper to taste
Prepare
the instant rice according to package directions. In a bowl, mix the cooked
rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt
and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the
salad burnet to serve. Makes 4 servings
Frankfurt Greensauce with
Potatoes (German Potato Salad)
“This green sauce can be
spooned over whatever you like, but traditionally it’s enjoyed with eggs and
potatoes or with meat. It’s exclusive to Frankfurt, though various versions
have surely travelled the globe. There are several ways to make it, but all
versions have exactly seven leafy herbs, some common, others indigenous to
their homes such as burnet, borage and lovage. Goethe was a big fan of grüne
soße and as he said, “One doesn’t always lose when one has to do without.” So
use what’s available to you and lots of it.”
This
sauce is often served cold over boiled potatoes and two boiled eggs sliced in
half along with cold chicken. [from doctorsreview] Recipe below combines two
different recipes I found online, both credited at the end.
¾
cup (3½ oz) mixed fresh herbs (tough stems removed, chopped very finely; choose
5-7 from this list to make a substantial bouquet such as salad burnet, chives,
watercress, sorrel, rosemary, dill, chervil, borage, arugula, basil, lovage,
tarragon, and/or parsley)
¾
cup (3½ oz) sour cream (or plain yogurt)
¾
cup (3½ oz) mayonnaise
½
dill pickle, finely chopped
2
free-range boiled eggs, finely chopped (optional)
½
cup (3 ¼ oz) finely chopped purple onion (or shallots)
2
tbsp (15 ml) German mustard (brown mustard, yellow or dijon)
1
tbsp. (15 ml) white wine vinegar
½
lemon, grated zest and juice
a
little dill pickle water
salt
and pepper
8
cups /10½-14oz boiled potatoes (cubed)
Finely
chop all the herbs until they almost become a thick paste, then place in a
large bowl. Mix in the soured cream and mayonnaise. Add the dill pickle, boiled
egg and onion. Add the mustard, a pinch of sugar and a squeeze of lemon juice.
Grate a little lemon zest into the bowl and add enough dill pickle water to
loosen the mixture to the consistency of thick cream. Mix thoroughly and let
stand for at least 1 hour, preferably overnight, to allow the flavours to
infuse.
Meanwhile,
boil the potatoes in a large saucepan until tender but not mushy, then
drain. Toss cooled potatoes with above
sauce and season with salt and pepper and chill before serving.
BIBLIOGRAPHY (Original Recipe Sources, although most above have been modified and
tested by me to suit my own tastes)