Weekend Herb Blogging #253: the roundup
As the host of last week's edition of WHB, I have the honor of presenting an interesting set of posts submitted by bloggers from around the world. Before I continue, however, I would like to take a few lines to thank all the people that voted for me in the first and second challenge of the Project Food Blog by foodbuzz. I did not advance to the third stage, but that does not mean that I will stop following the event. I will read the interesting posts that answer its various challenges and cast my votes. Good luck to the remaing contestants.
Back to Weekend Herb Blogging #253, for each contribution, I will give you the official information (author, blog name and post title) and a short quote or brief description that summarizes it, a small bite, a sample of the delicacy to be fully savored by reading the relevant post.
"The bite of the blue cheese perfectly complements the subtle sweetness of the beetroot making this unexpected combo a surefire winner. Bonus? The pretty pink beetroot slices makes for a very handsome pizza indeed. Go on, try this one for yourself, you won't be sorry."
Ivy celebrated Cyprus Independence Day with a dish her mother used to make. In Greece they do not sell zucchini blossoms on their own, while in Cyprus you can get them in all the supermarkets. For her special dish, however, Ivy used blossoms from her brother’s garden.
Memories of toast soldiers marry King Oyster mushrooms and the result is a regal treat: "These can be eaten hot or cold - you might like to serve them as finger food with cocktails or as I've done here, as soldiers for some wonderfully soft boiled eggs."
"Galette is like a pie made without a pie pan. Pluots (a cross between plums and apricots) are still in season before the pumpkins invade. This is lightly sweetened like most of my desserts, the almonds and semolina form the delicious layer over the dough to soak in all the fruity juices."
Claire loves "the flavor of okra, but not its sliminess." She discovered something important for all who share her feelings about okra: "all you need to get rid of the sliminess of okra is to cook it quickly over high heat. It doesn't need to be deep fried. A quick stir fry on the stovetop or over hot coals does the trick."
Four peppers called Italian long were oven-roasted, cut into wide strips and the strips rolled to enclose a filling. Some of the involtini were topped with cheese. Both versions were appreciated at the table. Bell peppers were used when the recipe was originally developed.
Many thanks to all who contributed to produce an interesting collection of dishes for this edition of Weekend Herb Blogging. I do hope I have not left anybody out of the roundup. If you find that, notwithstanding my best intentions, I actually have omitted a post, please send me a note.
Yasmeen from Health Nut is currently accepting submissions for this week's edition. You can always look ahead to who's hosting on this page. And if you are new to the event or need a reminder, the rules for participating are detailed on this page.
A final thank you to Haalo of Cook (almost) Anything at Least Once, who has been organizing for almost two years the event started by Kalyn of Kalyn's Kitchen. It gives me special pleasure to be part of an established tradition that links so many food bloggers around the world.