Herb Appeal

Somehow an assortment of fresh herbs ready and waiting in the refrigerator makes cooks more creative. Keeping in mind that herbs are meant to enhance the flavor of food, not overpower it, toss a few tablespoons of chopped mint into leafy salads, sprinkle snipped dill over sliced tomatoes and stir basil leaves into vegetable soup just before it’s ready to come off the stove. This week, American Profile presents two recipes that feature garden-fresh herbs.

Melanie Wilhelmsen, of Ogden, Utah, sent in her recipe for Scarborough Fair Herb Bread. Featuring parsley, sage, rosemary and thyme—the herbs mentioned in Simon and Garfunkel’s song “Scarborough Fair”—the bread is especially good served warm with extra virgin olive oil for dipping. “We take this bread to church potlucks, work parties and, of course, family get-togethers,” Wilhelmsen says.

The shrimp recipe from Sandra Jordan of Graham, N.C., features another fresh herb—basil. “This healthful Mediterranean dish is my family’s favorite,” she says. “The vegetables are colorful and fresh, and the flavors are wonderful.”

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Scarborough Fair Herb Bread

submitted by reader Melanie Wilhelmsen of Ogden, UT

High Cotton Food Styling & Photography

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Ingredients

6 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2½ tablespoons active dry yeast
2½ cups warm (120 to 130F) water
1 tablespoon finely chopped flat-leaf parsley
1/4 to 1/2 teaspoon each finely chopped sage, rosemary and thyme
1 tablespoon melted butter

Instructions

1. Grease two 9-x-5-inch loaf pans.
2. Combine 4 cups flour, sugar, salt, yeast, and 2½ cups warm water in a large bowl. Add herbs and stir until well blended. Stir in remaining flour until smooth. Cover and let rise until doubled in size, about 45 minutes. Stir dough for 25 strokes. Divide between pans. Cover and let rise until doubled in size, about 30 to 45 minutes.
4. Preheat oven to 375F.
5. Bake loaves 30 minutes. Reduce heat to 350F and bake 15 minutes longer, or until bread sounds hollow when tapped on the bottom. Cover loosely with foil during the last 10 minutes of baking time to prevent over-browning. Remove from pans immediately and brush with melted butter. Cool on a wire rack. Serves 16.

Nutritional Information

Nutrition facts per serving (2 slices): 170 calories, 1g fat, 5g protein, 35g carbohydrates, 1g fiber, 290mg sodium.

Shrimp Basil

submitted by reader Sandra Jordan of Graham, NC

High Cotton Food Styling & Photography

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Ingredients

1 pound uncooked pasta, any variety
1/3 cup olive oil, divided
1 garlic clove, minced
1 bunch green onions, chopped (white and green parts)
3 large Roma tomatoes, coarsely chopped
¾ cup chopped basil
2 tablespoons butter
1 pound raw medium shrimp, peeled and deveined
1 teaspoon kosher salt

Instructions

1. Cook pasta according to the package directions. Drain and set aside.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add garlic and cook for 15 seconds, stirring constantly. Add green onions, tomatoes, basil, butter and remaining olive oil.
3. Make a well in the center of skillet. Add shrimp and cook until pink, about 3 minutes. Do not stir. When the shrimp are cooked, stir once and cook 1 minute longer.
4. Arrange pasta on a serving platter and spoon shrimp and vegetables on top. Sprinkle with salt; toss gently. Top with additional chopped basil, if desired. Serves 6 to 8.

Tips from the Test Kitchen

Tips From Our Test Kitchen: Over-stirring the mixture will dilute the flavors.

Nutritional Information

Nutrition facts per serving: 370 calories, 14g fat, 18g protein, 43g carbohydrates, 2g fiber, 370mg sodium.

first appeared: 4/6/2008