mardi 27 juin 2006

Week-end Herb Blogging # 38 : The Recap, part 2

To read the begginning of the trip, see Part 1

Iowa City, Iowa, USA

ph : Hawkmania

Let’s stop in the middle lands of the United States, in Iowa.
Genie, of the Inadvertent Gardener, suggests us a meal which is made without thinking about it too much. And so delicious… Potatoes with basil, garlic and cheese, wrapped and grilled. Their name is funny : Lazy Pesto Potatoes.
It’s easy and quick, one can say… However, it should be invented !
Allons un peu vers les terres centrales des Etats-Unis, en Iowa. Genie nous y propose un plat qui se réalise sans trop y penser. Et si délicieux… Des pommes de terre au basilic, à l’ail et au fromage, cuites en papillotes au grill. Leur nom est rigolo : les Patates paresseuses au pesto.
C’est facile et rapide me direz-vous… Il fallait en tout cas y penser !
Vr

Missouri, USA



Farmgirl Susan, of In my kitchen garden, sees growing a very cute blue-purple flower : the spiderwort. This plant is very hardy and multiply easily. Our eyes aren’t the only lucky : Pollinators and… sheeps convert it in a feast.
Farmegirl Susan, d’In my Kitchen Garden, voit croître dans son jardin une bien jolie fleur bleue-violette : la tradescantie. Cette plante est très vivace et se multiplie aisément. Nos yeux n’en sont pas les seuls satisfaits : les insectes raffolant de pollen et les… moutons en feront un festin !
Vl

Atlanta, Georgia, USA

ph : CGGM

Still in the south east of the United States, William, from Never Trust a Skinny Chef, asserts against dried basil, sold in the shops. According to him, nothing is better than to fresh one. I must admit I agree.
Toujours au sud-est des Etats-Unis, William de Never trust a skinny Chef, s’irrite contre le basilic tout desséché vendu dans les commerces. Pour lui, rien ne vaut le basilic frais. Et je dois avouer qu’il a raison…
Vl

Washington, D.C., USA

Getting back to the north, Christa of Calendula and Concrete amazes us. She uses the estragon that grows in her garden to cook Chocolate Biscotti. She says it taste anise. A combination that intriguises and tempts me a lot.
Regagnons le nord. Là, Christa, du Calendula and Concrete, nous épate. Elle se sert de l’estragon de son jardin pour préparer des Biscotti au chocolat. Il paraît qu’ainsi leur goût est anisé. Une association qui m’intrigue et me tente énormément.
Vr

New Jersey, USA




Gattina, from a blog with the same name, shares with us her recipe of the tomato sauce with herbs, in particular basil. The clue of its success is in the choice of the ingredients. Indeed, I learn that the most appropriate tomatoes for this sauce are the italian ones, because of their sweetnessness. A good tip !
Gattina nous fait partager sa recette de la sauce tomate, infusée d’herbes, en particulier de basilic. La clef de son succès réside dans le choix des matières premières. Et c’est ainsi que j’apprends que les tomates italiennes sont les plus appropriées, grâce à leur goût sucré. Une vraie astuce !
Vl

Ramya, of Cascading Flavours has got a guest of honour : the alfalfa. A post stuffed with informations concerning nutrition and medicinal qualities of this herb. And in supplement, a nice indian and "curried" recipe which can be made very quickly.
Ramya, de Cascading Flavours, met à l’honneur l’alfalfa, c’est-à-dire de la luzerne germée. Un post bourré d’infos nutritionnelles sur ces pousses, qui n’oublie pas ses propriétés médicinales. Et en extra, une recette indienne sympa, épicée au curry et rapide à faire.
Vl

Lancaster, Pennsylvania, USA

ph : World.lib


We travel trough Week-end Herb Blogging. But sometimes the recipes take us along to somewhere else. This happens with the Dukkah, published on 28 cooks. Fiber draws her inspiration from her trips around the world, to seduce us with an egyptian condiment so perfumed.
Nous voyageons grâce au fil des Week-end Herb Bloggings. Mais les recettes nous entraînent parfois là où on ne s'y attend pas. C’est le cas du Dukkah publié sur 28 cooks. Fiber s’est inspirée de ses voyages autour du monde pour nous séduire avec un condiment égyptien fort en goût.
Vl


The trip continues on Part 3

Rendez-vous sur Hellocoton !

6 commentaires:

Kalyn a dit…

Go to bed!! You can do the rest tomorrow. It is not a problem. (Now you see why I never do pictures.!)

Ramya a dit…

Hi Virginie.

Thanks for lovely roundup.Your idea of appropriate picturs of State of the herbal bloggers is really superb idea.Did I sound too spicy for my blog.I am going to take care of guest's interest.I am also sending email for another thanks

Virginie a dit…

Thank you.
Kalyn, yes I had to do a rest. The problem was not so much about the recap, but I had to work in my job most of the week-end and sunday morning, so I've been so late...
Ramya,
Of course your recipe is not too spicy and I love spicy food. Maybe I didn't find the appropriate word. For us in french "spicy" means that you put spices in the food. It's not a judgement but an information. I'm going to try a more appropriate word, so they will be no confusion. But for the moment, let's post the first part...

gattina a dit…

Virginie,
wow! what a wonderful recap!!! Must take you time to source those location photos which I think is a great idea! Thank you so much for hosting the event!

Jackk23 a dit…

I'm looking for a forum template similar to this sarging forum - any ideas? With the upsurge of foums lately I'm thinking of setting up my own.

Bob hairstyles a dit…

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