Monday, August 21, 2006

Weekend Herb Blogging #46 Recap

Am I glad?
But of course!
From being a participant to the Kalyn Denny's Weekend herb Blogging, or WHB to being the Host to today.
The WHB, have travelled far and wide, and participants have been also from far and wide. Kalyn so nicely mentioned how I had participated from Faraway Mumbai, India. And i hope kalyn won't mind if I do the recap in my own Bachelor Cooking way!!!

And, today, the WHB is being Hosted at Mumbai where else?
Welcome to the recap of the 46th Weekend Herb Blogging, and dear god, 46 is a Big number!!

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Let us start the recap from Kalyn's own entry to this week's WHB.
From Salt lake City, Utah!

Kalyn blogged about a very wonderful herb, basil, and have cooked for us this amazing Pasta Salad with Roasted Tomatoes, Grilled Zucchini, and Basil.
Actually this more than amazed me, when I saw use of basil in Cooking. In India, Basil, also called Tulsi in Hindi, has a religious conotation and every household use to have a basil plant in the courtyard, and people offered prayers to the plant. We had a very healthy basil in our courtyard, and elders used to tell us the many medicinal properties of the Basil. When I started learning science in school, I hypothised that basil strengthens the Immune system. We usedto chew and apply basil to wounds, we used to drink crushed basil leaves when we had fever, and it cured everything. It was a cure-all, an Elixir. The best potion, we ever had was coconut water with basil leaves floating. I would sure love to try basil with the Pasta.


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From Socal, USA!

Surfindaave, the Serendipitous Chef Blogs about Okra for the WHB, and has cooked up an amazing Platter, Burnin' Down the House Gumbo. Okra, or Ladies' Finger or in India, bhindi is a very healthy and surprisingly tasty vegetable.

On health notes, the Okra will give you the necessary fibres, and the Chicken will give you the Protiens, And there is the rice for carbs. A nice after work-out meal.

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parsley
Gini at Salt and Pepper writes about Parsley and weaves a wonderful tales of two pestos, cooking up an amazing pasta with Pesto for the WHB. Check out the pasta with the Parsley Pesto prepared with Parsley, pine nuts, parmesan grated, salt, garlic and extravirgin olive oil.






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New Jersey, USA!
Here is another Basil post, from Gattina, who cooked up this Stir Fried minched Pork with Thai basil. It has been cooked in a very simple and easy way, which makes it a good candidate for bachelor Cooking.

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IOWA, USA

Genie, The inadvertent Gardener blogs about the pepper, the universal herb, and to an Indian, where pepper makes an integral part of the cuisine, much pleasure was found when I saw the post. This entry for the WHB, the san marconi Pepper, reminds me of the Huge wrinkled Pepper, with the aroma that could kill, called the King Chilli. Some people call it naga Chilli, we call it Wood chilli, since the stem is like wood, and it grows bigger than a herb. One pepper can add flavor to a Pot big enough to feed the whole of mexico.

Genie Grilled the pepper, and had it with Chicken tandoori and all that...




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From Indiana, USA

Indiana Doc writes in for the WHB, an indian favorite amongs Herbs, the Pudina or Mint and cooked up a fantastic Pudina Annam or Mint Rice . Pudina, is also much like basil, only without the religious and mystical baggage, and much more common as a home remedy for stomach ailments.

Have you ever tried shrimps wioth mint. Try it, it taste awesome.




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Istanbul, Turkey

Isil Simsek from veggie way writes about the purslane for an entry to the WHB.

Isil cooked us a very simple Purslane recipe which is so simple to cook and looks very tasty. Can be cooked by a rookie Bachelor Cook.



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Melbourne, Australia
Haalo of Cooks almost Anything has blogged about the very uncommon Broccoli Stems and cooks up an awesome and healthy recipe Cavolicelli con Aglio Olio - Cavolicelli with Garlic Oil. Taste great with Roast Chicken, says Haalo.











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Greenwich Village, New York


The Chocolate lady writes about hemp Seed for WHb and has posted for us, a recipe for hempseed kofta.


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Missouri, USA
Another Pepper Entry, Farm girl also write about this Fiery red peppers.










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Toronto, Canada
Ruth at Once Upon a Feast writes about some beautiful country flowers. Specially, I love the sunflowers.
Sunflower is a very useful flower, and I virtually live on Sunflower Oil.
Roasted Sunflower seeds are also very tasty..






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Davis, California, USA

Sher at What Did You eat, writes about Rosemary and cooks up an amazing Lemon Risotto With Rosemary.







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Cate or more popularly Sweetnicks cooked up this awesome Pasta Puttanesca, a quick, simple and tasty recipe. perfect for bachelor Cooking, with Great taste!!








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Germany, North.
Ulrike from Küchenlatein of OstWestWind, writes about lavender for the WHB and has prepared a nice lavender lemonade for the parched throat.







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Washington DC USA,

Christa of Calendula writes about Sage, the mother of all herbs, and have prepared a this Chicken with Olives. Looks very yummy, and I am hungry again!!








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Düsseldorf, Germany
Vaishali of happy Burp writes about Snake Gourd with Hyacinth Beans, which is a deadly combination that will please all taste buds. She has this easy recipe of Padval Dalimbya.






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Vancouver, British Columbia, Canada
Now, how would I have known, but for the WHB, that Basil was such a common herb. This is the third basil post in this weekend's WHB. Katerina of daily Unadventureswrites about basil and post the recips of reamy Zucchini and Basil Penne. None of the recipes are similar though.. Lovely spread..







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Chilli Avocado burger
Weimar, Germany

Meeta blogs about coriander or cilantro and had posted a spicy recipe for all of us. Check out this spicy Avocado and Chilli Burger.







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macerated strawberriesSydney, Australia

Anna of Morsels and Musings Writes about macerated Strawberries. To macerate, it seems is:
To make soft by soaking or steeping in a liquid.
To separate into constituents by soaking.
To cause to become lean, usually by starvation; emaciate.






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Ontario, canada;

Ejm of etherwork have written about Parsley (Petroselinum crispum crispum) for the WHB and have also posted my favorite Potato salad, with Dill another of my favorite herbs.

Dill makes some excellent dishes, authentic Manipuri and North east Indian Cuisine. if you have come across the smelly, fermented Soya, and have an acquired taste for the same, write to me and I will tell you an awesome recipe for the same with Dill and Pork.


If you have read till here, then Thanks for the patience. If you are a first time visitor, do check out the sidebar, and also the list of Curry mela. You may take part in the next weekend's Curry Mela, and event of Food. The only criteria of the recipe is that it should be a food :-).
Check out the side bar for Curry Melas.
I would Like to thank kalyn again for the opportunity to allow me to host the Weekend Herb Blogging.
I hope you have all enjoyed.
Do come back again for some amazing recipes.

15 Comments:

Anonymous Ulrike said...

What a wonderful roundup! Thanks for hosting and for the great presentation. You had a lot of work with all the pictures.

BTW I am Ulrike from Küchenlatein and not Küchenlatein from OstWestWind. I am located in the North of Germany.

8/22/2006 12:31:00 AM  
Blogger Anthony said...

hehe, I am sorry Ulrike... I was wondering about it...

8/22/2006 12:37:00 AM  
Blogger farmgirl said...

Great job with the roundup! Thanks for hosting! : )

8/22/2006 12:38:00 AM  
Blogger Babble said...

dude,
from what i know (and tasted), basil is definitely different from Tulsi.

8/22/2006 01:23:00 AM  
Blogger Kalyn said...

Anthony, great job on the recap #46! I can hardly believe it myself that it's 46 weeks. I'm at work now, but when I get home I'm going to come back and read all the entries.

8/22/2006 01:24:00 AM  
Blogger Ruth said...

Great round up Anthony. Thanks for your wonderful commentary.

As to curry mela...I just posted this Indian feast I did - I'm sure it's quite common to you, but I certainly impressed my family here in Toronto. Here's the link, but how do I officially enter the carnival? http://onceuponafeast.blogspot.com/2006/08/indian-feasting-quite-party.html

8/22/2006 08:36:00 AM  
Blogger archana said...

Tony,
A nice round up, as usual !! The blogger IndianaDoc is not from Indiana,USA. She calls UK her home.

8/22/2006 10:42:00 AM  
Blogger gattina said...

Anthony,
Thanks for your kind words when you introduced my entry. And what a great roundup you did, bravo!!

8/22/2006 11:13:00 AM  
Blogger Meeta said...

Brilliant rooundup Tony, Well done!

8/22/2006 11:47:00 AM  
Blogger indianadoc said...

Anthony,tis a wonderful round up buddy...btw i'm not from Indiana,I'm from India... but now in UK...I know my profile name is quite misleading!! ;)

8/22/2006 12:39:00 PM  
Anonymous tony said...

@farmgirl: Thank you Too, Pleasure of course is all mine.. :-)

@ Babble: Ah.... well, there are a variety of Tulsi and Basil, and you must have seen differnt varieties. It is quite a large family, there are Green basil, there are dark red/maroon basil.. they are all varieties of tulsi nonetheless. Hindi name of basil is Tulsi.. It would be nice if you can tel me the english name of Tulsi... :-).. I guess what you tasted is a different type of basil.. Cooking grade :-)

@Kalyn, thanks to you dear.. It was a pleasure...

@Ruth: I am glad you liked the commentary, thanks, and Thanks for evincing interst in the curry mela... did I send you a mail... Just cook anything edible, the simpler the better, and send me the parmalink, It will be up in the nearest Curry Mela.. Cheers!!

@ Archana: Thanks Archana.. And I thought she was from Indiana all the while...huh...and i never even bothered to check hehehe..the namne itself said,no?

@ Gattina: Pleasure of course was mine, and it was such fun going through all the entries..

@ Meeta: Thanks Meeta, and hey are you pointing that camera at me???

@ Indianadoc: That you are from India, i know, but I actually thought you are from Indiana Geezz... Where in UK?

8/22/2006 01:49:00 PM  
Blogger indianadoc said...

Antony,I'm from the beautiful shropshire,a place called Telford,the birth place of Industries,they call it!(Bt no real pollution,tis all green!!)...I know,I know,I misguided u!!

8/22/2006 02:46:00 PM  
Blogger Nandita said...

Great going tony , you've virtually rounded up half of the world for this one :)

8/22/2006 05:52:00 PM  
Blogger surfindaave said...

Nice job! A whole world of herbs and flavor to enjoy!

8/23/2006 12:46:00 AM  
Blogger Vineela said...

Hi Anthony,
GREAT gOING.
nice to see a herbal round up from you.
Thanks for doing.
Vineela

8/23/2006 02:43:00 AM  

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