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Puddle Ducks Herb Farm, LLC1817 North Road 76 Pasco, WA 99301 509-542-0489 |
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Culinary Recipes
Butternut Squash Soup
2 Butternut Squash Peeled, Seeded and Cubed. 10 T Unsalted Butter 1 Yellow Onion 3 Cloves of Minced Garlic Salt & Pepper To Taste 1 Bay Leaf Chicken or Vegetable Broth To Cover 1 ½ C Heavy Whipping Cream In a large stock pot melt the butter over medium heat with the squash, onion, garlic, bay leaf, salt and pepper. Stir in the broth and cook simmering gently and stirring occasionally until the squash is very tender. Remove Bay Leaf and discard. Take an electric hand held mixer and blend the ingredients until smooth. Add in the cream and slightly thicken the soup. Ladle the soup into individual bowls and garnish with a dollop of cream. The soup should have a thick velvety creamy texture when served.
Gingerbread Cookies
1 C Unsalted Butter 1 C Brown Sugar ¾ C Molasses 1 Egg Lightly Beaten 5 C Flour 1 t Kosher Salt 1 ½ t Baking Powder 2 t Ground Ginger 1 ½ t Ground Cinnamon 1 ½ t Ground Cloves ½ t Freshly Grated Nutmeg In a mixing bowl cream butter, sugar and molasses together. Then beat in the egg. Stir in the rest of the ingredients shape dough into a ball and place in a zip lock bag and chill over night. Preheat oven to 350 degrees. Spray baking pans with Pam. Roll out dough on a floured surface. Bake for 10 to 12 minutes or until done. Cool on wire rack then decorate as desired.
Puddle Ducks Herb Flavored Oils Flavored oils can be a dieter’s dream. The secret is that you can use less because the oil is more flavorful. Gently heat 2 cups of Extra Virgin olive oil and 1/4 to 1/2 Cup of Herbal Blend until it’s warm and fragrant. This will take 3 to 5 minutes, depending on how much oil you’re heating. Then pour oil into a colored glass wine bottle. Top off the bottle with more Extra Virgin Olive Oil. Let the oil cool, cover, and store it in a cool, dark place for about 1-2 weeks. Use the oil to sauté and in marinades and salad dressings. Extra Virgin Olive Oil: Herbs De Province Pesto Blend Pizza Blend
Provencal Vegetable Soup
Baguette French Bread Grated Romano Cheese 1 Eggplant Peeled Cubed 2 Zucchini Cubed 2 Yellow Summer Squash Cubed 4 Minced Cloves of Garlic 14 ½ oz Can Chicken or Beef Broth 1 C Red Wine 15- 16 oz Can of White Beans rinsed and drained 2 Large Tomatoes Chopped 1T Chopped Basil 2 t Chopped Rosemary or Thyme ¼ t Freshly Ground Black Pepper 1 T Good Quality Balsamic Vinegar 1 lb. Italian or County Sausage Brown the meat then adds the garlic and seasonings. Then all the veggies except for the tomato. Pour in the liquids and simmer for 20 to 30 minutes. Add the beans and tomatoes heat thoroughly. Serve warm with a generous topping of grated cheese and a slice of bread.
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