This is the time of year when my thoughts turn to food. I
feel the influence from my primitive ancestors; the season begs me to hibernate!
I want comfort food: grilled cheese sandwiches, chili, beef stew, etc.
Rich food: cheesy, beefy, thick, and redolent of herbs! (A little crunch
is good, too.) Which herbs are included in my cold-weather desire?
Rosemary, sage, bay, and chipotle
top my list of cold-weather tastes and smells. Hopefully, I have dried
or frozen the herbs from my herb garden. If not, I will have to turn to
dried herbs purchased from a store. (Have you discovered Penzey’s yet?
Oh, my goodness!)
I've begged a good, easy, biscuit recipe from Evelyn Mosely for you to try along with your holiday fixins’:
Evelyn Mosley from the Memphis Herb Society’s Celebration of Herbs cookbook.
(This is a wonderful cookbook-contact the MHS if you are interested in one. www.memphisherbsociety.com)
2 ¼ c
½ t ground
butter or margarine
(4oz) shredded Swiss cheese
minced fresh basil
minced fresh thyme
minced fresh oregano
8-oz carton plain low-fat yogurt
1. Combine baking mix and pepper
in a medium bowl. Cut in butter with a pastry blender until
crumbly. Add cheese and herbs, tossing to blend. Stir in yogurt
just until dry ingredients are moistened.
2. Turn dough out onto a surface
dusted with baking mix. Knead lightly 3 to 4 times. Roll dough to
½-inch thickness; cut with a 2 ½-inch round cutter, and place on an ungreased
3. Bake at 450º for 8-10 minutes
or until golden. Yield: 1 dozen.
I hardly every make a recipe the way it is written, except
for the very first time! I plan on serving this with lunch and supper, too, not
just breakfast. I think I will try this
using sage and cheddar cheese, and maybe once with rosemary and Swiss
cheese. The possibilities for this recipe truly are endless.
Remember, you can
use dried herbs in place of the fresh; you will use 1/3 less of the dried herb,
as drying the herb concentrates the flavor.
By Sherri McCalla, Herb Garden Curator
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