Herbs. Herbs are a vital part of my cooking experience. I just can’t cook without them. It is always hard when I go up North for a weekend or to someone’s cottage and they don’t have the same stock of herbs as I do. I love to cook wherever I go, so I have learned to snip a variety of herbs from the garden and bring them along with me.
Oregano. I have two types growing in large pots in the potted garden. Greek and regular. I would like to get my hands on some Mexican oregano plants. I keep them in pots as I learned long ago that both oregano and mint will overtake anything else growing in it’s path over the years. I use oregano a lot, both dried in rubs and soups and fresh in everything.
Below is a picture of my portable garden. Oregano is in the giant green pot and Greek oregano in the sky blue pot. Keeping it in containers allows me to bring the pots in for the winter and use them all winter long.
Menu. This week’s menu swap is hosted by Karen of Gluten Free Sox Fan and you may have figured out that oregano is the ingredient of the week already (the title of the post being the first clue). Make sure you check out her blog and what everyone else is cooking, I always do!
Smoked pulled pork butt with black pepper vinegar sauce (we still have our friend’s smoker) over hickory smoke. This recipe is courtesy of Bobbie Flay – who makes great rubs (this rub has oregano). I first noticed this recipe when I was looking for slaw recipes a long time ago. My slaw will be different as I did a little experiment last week (I was out of town most of the week and didn’t bother with a menu – I felt lost the rest of the week) . I used this recipe from Epicurious.com except I didn’t grill the cabbage (and just used purple and half the sugar), I smoked it for about 15 minutes. Incredible! It was addictively smokey, tangy and crunchy. I throw in some fresh green onion at the end for a bit of bite.
Polenta Sausage Mozzarella casserole from Elise and of course there will be oregano in the sauce. Garden salad with fresh herbs mixed in. I am really ready for a tomato or cucumber in my salad, but am trying to stand strong and wait for the garden to bring them in. I am adding shallots and fresh oregano to the polenta for extra flavor.
Monday: East Coast
Crab Cakes with aioli. I still need a side dish for this one. Garden salad with fresh herbs for zing.
Tuesday: Flat bread of the week
Jim Lahey’s potato pizza altered to be GF and adding, creme fraiche, chives and bacon – that is as long as it isn’t 90F outside. So I guess the only resemblance will be thinly sliced potatoes and onion to the original. I suppose I could sprinkle some fresh oregano and rosemary on the flatbread after baking, in keeping with the theme.
Wednesday: on the road for work
Perhaps I will make a wrap for the road, I guess as long as I am making a flatbread the night before I might as well, eh? A corned beef wrap sounds interesting – Reuben in a wrap. Probably not the best thing cold.
Spicy chicken and basil fried rice or kao pad gkai gkaprow . Really what I am trying to do is replicate my local Thai hole in the walls’ kau pad ped – but every recipe site spells Thai words differently. This recipe looked closest to what one of my friends ordered. Some sort of Asian themed salad to go along with this and of course, fried GF spring rolls.
I still have to flesh this one out, but I am in the mood for dosas (of course), a potato curry of some sort (perhaps South Indian) and a kofta curry made with our grass fed beef.
So, who’s coming over for dinner what night?