[Weekend Herb Blogging] – #88 Recap @ Paulchens FoodBlog?!

Thanks to Kalyn the creator of Weekend Herb Blogging to giving the recap-duty into my hands.
I must admit I am excited!

It’s my 21nd participation at this event and I enjoyed every single one.
Every week I found new blogs, new delicious recipes and new ideas.
Thanks to all of you who bring this together every week – it’s fabulous to be a part of this big WHB-family!

Now you’ve waited long enough for the recap:

Kashim & Othello take over now:

Momma was kinda sick (somefing called my-grin … ) yesterday and we had to give her a helping paw at the hosting thingy for Weekend Herb Blogging so we were busy visiting foodblogs and reading lotsa interesting recipes.
We decided to list the entries first in first out :^^:

First was Glenna of A Fridge full of Food.
She created lovely Lemon Chicken Scallopini Redux.

“My favorite dish in the whole world is Lemon Chicken Scallopini. Everybody has a favorite and that’s mine. I’ve always been more of a salty/savory kind of snacker and lemon chicken scallopini fulfills all of my taste favorites: salty, savory, and tangy.”

Shawnda of Confections of a Foodie Bride was shortly after Glenna and sent a yummy looking Pasta Salad.

“I have never been a big fan of pasta salad – or “macaroni salad,â€? as it’s known in this part of the state. When I think of macaroni salad, I think of macaroni noodles swimming in a vat of luke warm mayo. Real appealing, huh?”

Joanna of Joanna’s Food was next and introduces us to ground elder which is – what is new to me – to be used in salads.

“It has an interesting taste – a little like dandelion without the sharpness; on the way to sorrel without the lemony-ness, and so responds well to a dressing made with lemon juice. It wilts pretty quickly, but I find that is true of almost all the soft salad leaves that grow in this garden.“

John is a first timer to WHB and introduces us to Peppercorns, black, white, green, red…

“Pepper comes from a flowering vine called Piperceae. It is grown in tropical regions of the world. After the vine flower’s the berry appears.“

Myriam at Once upon a Tart made a delicious looking butternut squash soup with cocnut milk

“the butternut squash is my number one pumkin – it makes the most beautiful soups, gratins, adds a wonderful colour and structure to mashed potatoes and is just heaven on earth, when you roast it with some mushrooms, thyme and red chilli in the oven. it’s so soft and buttery – i just cant get enough of it.“

Sheela at Delectable Victuals made very yummy looking penne with fennel and chives

“Fennel seeds were an integral part of my mom’s cooking when I was growing up. We had toasted fennel seeds mixed with little “rice” candy after a sumptuous and spicy meal to act a a digestive aid and a breath freshener. “

Sarina of TriniGourmet is going hot and spicy with Bertie’s Mega-Hot Trinidad Pepper Sauce

“Trinidad Pepper Sauce is no joke peoples. This is liquid fire, forged from the flesh of the hottest scotch bonnet peppers, garlic, onions and other assorted ingredients simmered to perfection. This recipe is for my father’s pepper sauce, something he’s been making for… well let’s just say since before I was born“

Ruth at Once Upon a Tart plays with my favourite herb cilantro: Lemon Chili Salmon with Lots of Cilantro

“I confess, I use fresh herbs all year round. Even though the winters are long in Toronto (even longer in Halifax- from November to May),and even though the quality is less than stellar… “

Ulrike of Küchenlatein has suceeded in bringing back her tarragon and made Tarragon Linguine

“Delicious! My son also liked it, it was the first time he realized the taste of tarragon.“

Now here comes Kalyn the Queen of WCB herself and introduces us to a fantastic Chicken Salad with tarragon and peas

“If you’re passionate about food, there may be a few food experiences you’ll come to regard as truly life-changing. “

Katerina of Daily Unadventures in Cooking is serving for the sweet tongues upon us: Raspberry Tartlets with Zabaglione

“Mayonnaise, hollandaise, lemon curd, creme brulee and chocolate mousse are all reasons why I should’ve tried Zabaglione sonner! I mean seriously, I have yet to meet an egg yolk based dish I didn’t like.“

Simona at briciole has very interesting facts about rucola – which I love to have in my salad: ruchetta

“When I moved to California, I saw that restaurants served arugula salad and that puzzled me, because I thought that a salad made just with ruchetta would have too strong a flavor.“

Helene from Neues aus der Küche uses two of my favourites toghether: Strawberry and Cilantro Salad

“Inspired by an new event here my musings are about strawberries and cilantro this week. Given my experience with cilantro and asparagus I decided to have two salads this time.“

Y at Lemonpi a blog yet new to me – provides us with two very yummy cakes: Mandarin Cake and George’s Chocolate Nut Cake

“The wet weather had left me hankering for a nice big piece of chocolate cake, accompanied by an equally large pot of tea. I have my standard list of favourite, never-fail chocolate cake recipes, but wanted to try something new this time.“

Zorra at kochtopf one of my cooking heroes :^^: made first experiences with a rabbit: Lapin grill̩ auvergnat РGrilled rabbit

“Some days ago I bought the first rabbit of my life. I never have eaten rabbit before. When buying it my objective was to grill it. It was quite difficult to find an adequate recipe. It seems rabbit is not really suitable for grilling.“

Peter from Kalofagas – In Pursuit of Delicious Foods another blog new to me – made an interesting egg salad: Egg Salad for Ol’ Blue Eyes

“If Ol’ Blue Eyes Frank Sinatra were still around, how would he like his egg salad? That’s the approach I took when thinking of how to “pep up” this old sandwich standby. “

Charise frome More bread and cheese, please! made very tasty looking Mushroom Ravioli in a Creamy Chive Sauce

“Needless to say, this sauce is a keeper, as the cheese adds just enough tang and creaminess to keep the sauce from tasting bland and “light”. Although I’m pretty sure I added a little more cheese than called for. So maybe it isn’t all that light.“

Anna at Maninas serves a very tasty looking – again some of my favourites coconut, mint and corianderCoconut Chicken Masala

“This lovely and aromatic dish is simply delicious! I will be making this again, and I recommend you to try it! The combination of coconut, mint and coriander leaves works wonderfully well. The mint is not overpowering, but it lifts up the dish, adding a little freshness to it.“

The adorable Sher at What did you eat? used some of my favourites like cheddar, cilantro and mushrooms to create Poblano And Cheddar Stuffed Portobello Mushrooms

“I love looking at portobello mushrooms. They remind me of the mushrooms from Alice In Wonderland, almost big enough to sit on.“

Pam at The Backyard Pizzeria delights with a yummy looking Chili Burger “One with the lot”

“During my frivolous teenage years, a regular occurence after a Saturday night at the “pub” would be for a group of us to drive for 20 minutes down the highway to an “open all night” truck stop, or service station, to grab a hamburger “with the lot”.“

Pookah from What’s Cooking in Carolina? made very tasty looking Pork Tenderloin Wellington

“The pork tenderloin was to die for. She got the recipe from one of the best known butchers in Italy. The meat was seared off, then rolled in herbs (rosemary, sage, fennel and garlic), placed in a gutted out, half baguette, tied and baked! Yum, yum, yum“

Christa from Calendula & Concrete (interesting name by the way) used her first zucchini for pasta and created Pasta with tomatoes and zucchini

“With all the herbs in this, it tasted like pasta with marinara sauce, without the actual sauce. So flavorful, so simple, and just… so good.“

Emily from Superspark made a SUMMER VEGETABLE SUCCOTASH

“Succotash is one of those dishes that is best served in summer, when the freshest and sweetest ingredients are available. Perhaps best known from Sylvester the Cat’s lisped expletive “Sufferin’ Succotash!â€?, the dish is actually has historical Native American origins and characteristically features lima beans and corn.“

Genie from The Inadvertent Gardener made a Slow-cooked roast beef with fresh sage and dried tomatoes

“Want to challenge me to a duel over the use of sage in cooking? Bring it. Because I maintain it’s nearly impossible to get too much sage flavor in a given dish.“

Haalon from Cook (almost) Anything …at least once made a Hazelnut Doughnuts with Chocolate Sauce

“One interesting thing I read was that Australia imports more than 2000 tonnes of hazelnuts a year to meet the demand by Cadbury for their hazelnut chocolate blocks. I should consider myself lucky to have garnered these local ones! Now, if you are on a diet, you may want to look away – I can’t be held responsible ;)“

Katie from Thyme for cooking made a Brown Rice Pilaf and Salad: Cook Once; Eat Twice!

“When the word ’salad’ is mentioned most people immediately picture greens or pasta. A little more thought will conjure up various versions of potato salads. What about rice? Even (gasp!) brown rice? Why not?“

Anna from Morsels and Musings made a kelewele – spicy fried plantains

“I’ve been wanting to cook plantains for a long time but I’ve never seen them in the grocery store. I guess that’s because I’ve been living in an Italian area for the past six years.“

Nicole from Pinch my Salt made a Salad with Lime-Mint Dressing

“What I ended up with was a light, refreshing dressing that perfectly complimented the ripe tomatoes that I picked up yesterday at the organic farmer’s market. In addition to tomatoes, my salad contained a mixture of romaine lettuce and baby spinach (also from the organic market), cucumber, and crumbled feta. A nice, simple salad.“

Raaga from The Singing Chef made a yummy Coriander Rice

“I always thought that coriander leaves were only meant for garnish. And of course the occasional pulao or gravy. And thought I could do without them. Now I know better.“

Burcu from Almost Turkish Recipes made a Stuffed Poblanos (Etli Poblano Dolması)

“This is a classic “almost” Turkish recipe with the substitution of poblanos for small bell peppers. I’ve been craving stuffed peppers for a long time, but small green bell peppers haven’t showed up at the farmers market yet.“

Angie from My Kitchen:My Laboratory introduces us to a strange looking fruit called The Horned Melon

“I couldn’t really walk away without buying this. So I went home to do some ‘background check’ on this fruit. The Horned Melon belongs to the cucumber family, and is grown in New Zealand and California. Due to it’s intriguing appearance, people are often attacted to it. I’m certainly one who did.“

Kevin of Closet Cooking jioins rather late but serves delicious Sweet and Sour Zucchini

“Zucchini or courgettes is one of the vegetables that I did not like when I was a kid. Now I am enjoying zucchini though I find myself short on tasty zucchini recipes.“

The Chocolate Lady from In Mol Araan presents a very delicious looking Twice-Wilted Lavender Bok Choy With Cilantro

“Since bok choy (báicài) literally means “white vegetable,â€? I should probably just call it “lavender choyâ€? or use whatever is the Cantonese word for lavender—can anyone help with this? This luminous lavender choy is from the miraculous Deb Kavakos at Stoneledge farm, home base of my CSA collective. Have a closer look at those fat juicy stems!“

I hope you enjoyed our journey through this weeks WHB delectabilities and had as much fun as me, Kashim & Othello reading all your posts and discovering new foodbloggers!

P.S. If you miss your entry please accept my apologies!
I tried to answer all emails and leave a comment at every site so if you neither received an email nor a comment by me it’s likely that our were eaten by my spam filter :;/:
In this case please leave a short message in the comments section where I can find you and I’ll gladly add you as soon as possible.