cooking

Methods for all recipes are the same. Bring fresh cold water to a boil. Pour water over herbs in a teapot. You will generally need about ½ cup of herbs per each cup of boiled water. Experiment with different combinations and amounts of herbs depending on your taste. Let steep for 3-5 minutes. Sweeten with honey or sugar, and flavour with rose hips, dried fruit, spices such as cardamom, star anise, fennel seeds or anise. Serve warm, or chill and pour over ice. Here are a few recipes to get you started. Lemon Herb Tea ½ cup lemon verbena leaves ½ cup mint ¼ cup stevia (optional) 2 cups boiled water Mint Tea 1 large handful fresh spearmint leaves, washed 1 tablespoon Green Tea leaves (optional) 2 cups boiling water 1/4 cup sugar 2 cups boiled water Sweet Lavender Tea ¼ cup lavender buds ¼ cup chamomile ¼ cup marjoram 1 vanilla bean 2 cups boiled water

Eggs are unique, not only as food but as a versatile cooking tool. They are capable of functioning in so many different ways that they could be considered the Swiss Army Knife of foods. Just don't keep them in your back pocket. Eggs have the ability to emulsify, thicken and bind ingredients, add flavour and add colour. The whites, when whipped in isolation from the yolks, can suspend air throughout a food product to lighten it. Here are some tips to get the most from your egg whites. * Bowl, whites and beater should be at room temperature * Use a deep, narrow (not plastic) bowl with rounded edges * Begin beating at a moderately slow speed. When half whipped (beginning to hold its shape) increase speed to medium or high * Adding a little liquid if necessary will increase volume but decrease stability * Add sugar near the end when soft peaks are forming * Whipping is complete when the beater can be pulled out and the resulting peaks bend slightly but hold their shape. * Over whipping, will result in a less smooth and shiny product. Like under-whipping, it is less stable and can result in a separation of liquid from solid. ½ package cream cheese 2 oz blue cheese or cold pressed cheddar ½ beaten egg 8-10 slices light rye bread 8-10 stalks of asparagus (steamed 1-2 minutes) Melted butter DIRECTIONS: Cream together cream cheese with other cheese Mix egg into cheese mix Cut the crust off bread slices Flatten bread with a rolling pin Spread cheese mix on 8 to10 bread slices,[depending on size of bread and desired thickness of cheese] Place 1 stalk of asparagus across each slice of bread and roll up. Place rolls in plastic bag in freezer for 4 hours or until needed. Preheat oven to 350° Place rolls on lightly greased baking sheet Melt about 2 tbsp butter and brush into rolls Bake 10-12 minutes Serve as is or cut into bit-sized pieces

CRUST: 1 cup white flour ¾ cup whole wheat flour 1 tsp baking powder ½ cup sliced almonds ½ cup butter 2 egg whites FILLING: 6 cups chopped rhubarb 1 cup sugar ¼ cup flour 2 egg yolks slightly beaten DIRECTIONS: FOR CRUST: Mix first 4 ingredients Cut in butter Mix in egg whites Press into 9x13 greased pan FOR FILLING: Pre-heated oven to 350 Mix sugar and flour Toss rhubarb with flour mixture Mix in egg yolks Pour filling over crust and bake 50 – 60 minutes.Serve warm cold with a scoop of vanilla ice cream or whipped cream.

Creamed Peas * 3 Tablespoons butter * 3 Tablespoons flour * 1 clove garlic finely minced * ½ small purple onion finely chopped * 1 ½ cups milk * ½ cup half & half cream or 1/3 cup whipping cream * salt & pepper to taste * 1 pinch ground nutmeg * 3 cups peas Melt butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for 4-5 minutes or until golden brown. Add onion and garlic, stir and cooking for 1-2 minutes longer. Pour in milk and cream whisking constantly, and cook for another few minutes to thicken. Microwave or steam peas until just tender and bright green, about 4 to 5 minutes. Add steamed peas to cream sauce and season with salt, pepper, and nutmeg. Serves 4-6.

Sautéed Spinach with Pine Nuts * 2 teaspoons olive oil * 1 tablespoon pine nuts * 2 cloves garlic, minced * 6 cups spinach stems removed * 2 teaspoons balsamic vinegar * Salt, to taste * 1 tablespoon shaved Parmesan cheese * Freshly ground pepper, to taste Heat oil in a large pan over medium-high heat. Stir in pine nuts and cook 1-2 minutes until golden. Reduce heat to medium and cook garlic about 1 minute longer. Add spinach, stirring constantly until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper. Serves 4

If the holidays leave you wondering what to do with all those boiled eggs and leftover asparagus . . . Arrange a bed of leafy greens (spinach, mesclin, lettuce) on a small plate. On top, lay leftover spears of roasted asparagus and egg slices Garnish with radishes, and strips of turkey or ham Sprinkle with sesame seeds &drizzle with home-made Asian Vinaigrette. Asian Vinaigrette 2 Tbsp red wine or balsamic vinegar 1 Tbsp olive oil 1 tsp sesame oil 1 tsp Dijon mustard 1 tsp soy sauce Half tsp honey (heated) ¼ tsp each: pepper, salt, tarragon, garlic Wisk all ingredients together Whipping Up a Good Egg Whipping Up a Good Egg Cheezy Roman Wrap Rustic Rhubarb Tort Elegant Leftovers Herbal Teas Creamed Peas Sauteed Spinach with pine nuts