adminih – Page 4 – INFINITE HERBS

Lemon Verbena Vanna Cotta with Poached Rhubarb,Sorbet and SweetToasted Seeds

Posted on March 23, 2017 by adminih

Serves 4 You Will Need: 500ml double cream 15g lemon verbena 150ml whole milk 110g caster sugar 6g gelatine leaves, soaked in cold water for 10 minutes 4 x 12cm bowls or Kilner jars For the poached rhubarb 200ml cranberry juice, plus extra if needed 200ml Stock Syrup (see right) 1 vanilla pod, split 8

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Thai Basil Chicken

Posted on March 23, 2017 by adminih

You Will Need: 1 lb. skinned, boned chicken breasts 4 cloves garlic, minced 4 green onions, chopped 2 tbs peanut or olive oil 4 tiny green or red asian chili peppers, stemmed and finely chopped 3/4 cup finely chopped fresh red basil leaves 2 tbs fish sauce Instructions: Put chicken breasts in freezer until firm

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Red Basil Mojito

Posted on March 23, 2017 by adminih

You Will Need: 7 or 8 sprigs fresh red basil 1 ounce Simple Syrup 1 lime, cut into wedges Ice cubes 2 1/2 ounces silver rum Instructions: Add red basil and simple syrup to a highball glass; muddle well with a muddler or wooden spoon. Add limes and continue to muddle until well combined. Fill

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Mussels With Fennel And Lovage

Posted on March 23, 2017 by adminih

6 servings You Will Need: 4 pounds mussels, scrubbed, debearded 1 fennel bulb, trimmed, cut into 1″ cubes or thinly sliced 1 cup verjus (or 1/4 cup apple cider vinegar and 3/4 cup white grape juice) 1/3 cup dry white wine 1/4 cup (1/2 stick) unsalted butter, cut into 1/2″ pieces 1 cup lovage leaves

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Wild Garlic, Lemon & Lovage Soup

Posted on March 23, 2017 by adminih

You Will Need: Vegan, Gluten free Produce 1/2 head Celery 1 bunch Garlic, wild 1 Lemon, zest and juice 2 Lovage, stems fresh 1 Onion, medium Canned Goods 1 liter Vegetable stock Pasta & Grains 200 g Rice Baking & Spices 1 Salt and pepper Oils & Vinegars 1 Little butter or vegetable oil Instructions:

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Lovage, Lettuce, Pea And Cucumber Soup

Posted on March 23, 2017 by adminih

You Will Need: 20g butter 1 onion, finely diced 1 tsp fresh thyme leaves, chopped Salt and freshly ground black pepper A few young lovage stalks, chopped 700ml chicken or vegetable stock 2 little gem lettuces, finely shredded 100g peas ½ cucumber, cut into 5mm dice 1 small handful lovage leaves, shredded Instructions: A few

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Korean Mixed Rice with Sashimi

Posted on March 23, 2017 by adminih

Serves 2 You Will Need: For the gochujang sauce: 1/4 cup gochujang 1 to 2 tablespoons sesame oil 1 1/2 tablespoons honey 1 teaspoon brown rice vinegar For the Hwe Dub Bap: 2 cups cooked white, medium-grain rice 2 cups chopped green leaf lettuce 1 to 1 1/2 cups peeled and julienned Korean radish or

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Korean Kimchi With Daikon, Cabbage And Hot Red Pepper Flakes

Posted on March 23, 2017 by adminih

Recipe for six 500mL jars. Use only Korean chili flakes (“gochugaru”) in this recipe, which you can find at Asian supermarkets. There are many brands. I used Bidan, but just make sure the only ingredient is hot pepper. 2 lbs Chinese cabbage, 1 whole daikon radish or several 10 small red radishes, 1 to 2

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Roasted Daikon Radish, Carrots And Peppers

Posted on March 23, 2017 by adminih

prep time 10 mins cook time 35 mins total time 45 mins serves 4 You Will Need: 1 bunch daikon radishes (3 daikons), scrubbed and sliced into ¼-inch rounds 4 carrots, peeled and cut into ¼-inch rounds 1 red bell pepper, thinly sliced 1 shallot, thinly sliced 2 tbsp extra virgin olive oil Salt and

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Ginger syllabub

Posted on March 23, 2017 by adminih

You Will Need: 300ml thick cream 100ml Stones ginger wine 60g caster sugar 2 pieces stem ginger in syrup, chopped, syrup reserved 125g gingernut biscuits, crumbled Crystallizedviolets, to garnish (optional) Instructions: Place cream, wine and sugar in bowl of an electric mixer, beat until just thickened, then stir in 2 tablespoons syrup from stem ginger.

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Toast with Ramp Kimchi and Poached Eggs

Posted on March 23, 2017 by adminih

You Will Need: 4 SERVINGS 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated 1 teaspoon kosher salt ½ teaspoon sugar 2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico) ½ teaspoon fish sauce ½ teaspoon grated peeled ginger 4

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Turmeric-Ginger Chicken Soup

Posted on March 23, 2017 by adminih

You Will Need: 4 SERVINGS 1 3½–4-pound chicken 2 medium onions, unpeeled, quartered 2 heads of garlic, halved crosswise 1 4-inch piece ginger, unpeeled, thinly sliced 3 dried bay leaves 1 tablespoon ground turmeric 2 teaspoons black peppercorns 2 teaspoons coriander seeds Kosher salt 12 ounces carrots (about 4 medium), peeled, cut into ½-inch pieces

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Steady parsley supply despite lower acreage in January and February

Posted on January 31, 2017 by adminih

Things are looking good for parsley—so concludes Camilo Penalosa of Miami-based Infinite Herbs. “This time of year there’s always a little shortage here and there. Unless something drastic happens, we’ll be fine,” says Penalosa, who currently receives parsley supply from Baja, Ca., Texas and Florida. “There are less people growing in January and February compared

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Sorrel Soup

Posted on November 6, 2016 by adminih

You Will Need: Sorrel, 4 cups, chopped Onions, 1 cup, chopped Carrots, 1 cup, chopped Flour, 2 Tbsp Garlic, 3 Tbsp, chopped Butter, 2 Tbsp Chicken Broth, 1 quart Recipe Serves: 4 Instructions: 1. Sauté onions and carrots in butter until browned and translucent. Add flour and sauté about 2 minutes until a paste forms.

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Mint Chocolate Crème Brulee

Posted on November 3, 2016 by adminih

You Will Need: Mint, 10 leaves, finely chopped Hot Chocolate Mix, 1 packet, any brand Heavy Cream, 11 oz Sugar, 6 Tbsp Egg Yolks, 2 oz, about 4 medium yolks Vanilla Extract, 1 tsp Recipe Serves: 4 Instructions: 1. Preheat oven to 325°F. In a medium mixing bowl whisk together, egg yolks, 4 Tbsp sugar,

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Mango Mojito

Posted on November 3, 2016 by adminih

You Will Need: Mint, 1 container, stems removed Rum, 10 oz Sugar, 8 Tbsp Lime Juice, ½ cup Lemon-Lime soda, 2 ½ cups Mango Puree, ½ cup Recipe Serves: 8 Instructions: 1. In a small pitcher add mint leaves, lime juice, mango puree, sugar and rum. Mash with a heavy mallet or even a potato

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Lavender Shortbread Cookies with Lemon Sugar

Posted on November 3, 2016 by adminih

You Will Need: Lavender, 1 ½ Tbsp, finely chopped All Purpose Flour, 1 cup Lemon Juice, 1 Tbsp Lemon Zest, 1 Tbsp Cornstarch, 2 Tbsp Powdered Sugar, ½ cup Granulated Sugar, 1 Tbsp Vegetable Oil, ¼ cup Butter, 5 Tbsp, softened Salt, ½ tsp Recipe Serves: 24 cookies, serving size 1 cookie Instructions: 1. In

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Fruit Salad with Basil

Posted on November 2, 2016 by adminih

You Will Need: Opal Basil, 8 leaves, chopped Honey, 6 Tbsp Lemon Zest, ½ Tbsp Sour Cream, ½ Tbsp Lemon Juice, 3 Tbsp Strawberries, 1 cup, halved Grapes, 1 cup Melon, 1 cup, chopped Bananas, 2 each, cut into large pieces Mandarin Oranges, 1 can, drained Recipe Serves: 8 Instructions: 1. In a small mixing

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3-2-1 Heirloom Tomato Salad

Posted on November 2, 2016 by adminih

You Will Need: Heirloom Tomatoes, 3 each, any variety but different colors (red, yellow, orange, purple, green, etc…) Basil, 1/2 cup Opal Basil, 1/2 cup Red Onion, 1 large Olive Oil, 1/3 cup Red Wine Vinegar, 1/3 cup Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Slice the tomatoes about ½ inch thick and the

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3 Herb Parmesan Chicken

Posted on November 2, 2016 by adminih

You Will Need: Butter, 1 stick Marjoram, Lemon Thyme and Sage: 3 tsp. each, chopped Chicken Breasts, 4, boneless, skinless Parmesan Cheese, 1/3 cup Salt/Pepper, to taste Recipe Serves: 4 Instructions: 1. Melt the butter and add in the chopped herbs into a large mixing bowl. 2. Toss the chicken in the mixture and sprinkle

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