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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
807
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Posted:
Jun 29, 2009 5:59 PM
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Happy Retirement, Chef Bill! I hope you are planning on doing some of the things you enjoy as well as "sharing your great knowledge," as my father says.
Welcome to the Message Boards, throthove. Have you thought of making any mint jelly? They are a taste of summer to me after summer is gone...
I don't like basil much so I can't help much with your cinnamon basil. I did find recipes for
Baked Apples with Cinnamon Basil
Cinnamon Basil Cupcakes and
Cinnamon Basil Lime Cookies here:
http://forums.gardenweb.com/forums/load/herbs/msg06181613451.html
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Moderator_Sky
Posts:
1,521
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Posted:
Jun 29, 2009 4:48 PM
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> For those of you who know I started cooking in Hollywood as a child in 1943 during WW II and ended up in a five star Bed and Breakfast in Maine, I want to let you know last month I turned in my can opener and retired.
> Hopefully now, I will be able to spend more time with all you good folks.
I hope not! Spend "some" time with us, but better yet, get out, travel, and let us know about your food experiences around the world!!
And I use the OBT idea you mentioned. I do use it a lot too.. so good!
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Moderator_Jane
Posts:
1,656
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Posted:
Jun 29, 2009 11:30 AM
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Happy Retirement, Chef Bill! We all love your advice and recipes.
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Posts:
293
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Posted:
Jun 28, 2009 11:27 PM
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Welcome back to the board Chef Bill and Happy Retirement!! 
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Posts:
424
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Posted:
Jun 28, 2009 1:19 PM
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I see there are many ideas for using mint and several for basil and parsley. I'd like to add two more suggestions, one for mint, the other for oregano, basil and thyme since the thread is "Herbs and Their Uses".
First the mint: For those of you that enjoy lamb chops, pork loin, or roast pork, a wonderful mint sauce can be made to put on the pork when serving as follows:
Put 1/2 cup of "white" vinegar and 1/4 cup of sugar into a saucepan and heat until it boils and all the sugar dissolves. Next pour this mixture over about 1/2 cup of well minced spearmint leaves and let the flavors blend for at least one hour then put mixture into a cruet so you can pour it lightly over the sliced pork or chops.. This sauce is also delicious when sparingly poured over green peas,
When serving the pork, let your family or guests pour this sauce lightly over their pork slices or chops. It's much better than what is called mint jelly which is usually just mint flavored apple jelly.
My second idea: I always blend my own Italian Seasoning using oregano, basil, thyme, and a hint of majoram. Save an old spice jar about 4" tall X 1 1/4" wide with a shaker top. Using the jar as your measure, put about 1/2 jar dry oregano into the jar, next add about 1/4 jar dry basil leaves, and finally 1/8 jar thyme leaves. If you want you can shake just a little majoram on top. Close the lid and shake gently until well mixed. What you have created is what I have used for years and called O.B. T.
Keep you mixture readily available and you will find you use it about as much as you do salt and pepper.
Like any herb blends you may find you want more of this and less of that. Go for it as recipes are ideas and most are modified by cooks to please their palates. The only recipes I follow to the letter are well tested and proven baking recipes.
For those of you who know I started cooking in Hollywood as a child in 1943 during WW II and ended up in a five star Bed and Breakfast in Maine, I want to let you know last month I turned in my can opener and retired.
Hopefully now, I will be able to spend more time with all you good folks.
All the best always,
Chef Bill
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Moderator_Jane
Posts:
1,656
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Posted:
Jun 27, 2009 9:17 AM
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Most of my favorites have already been listed, but my favorites are:
Tabbouleh - my favorite salad once it gets really hot and lettuces are gone but tomatoes are ripe
Mint in iced tea
Mint in iced water -- used a lot more than tea
Finely chopped mint in homemade chocolate, chocolate chip ice cream
Mint sorbet also made in my little ice cream maker. I make a boiled mint and sugar syrup then strain it and cool for the sorbet. This is so wonderful!
We have a bunch of varieties of mint. Peppermint/spearmint I grow next to the hose bib on the west side of the porch. It get shade, extra water and it if grows out of control, it gets mowed down.
We have cat mint (not to be confused with catnip) growing wild near our deck and around some oak trees. This mint is wonderful though I've never used it in cooking. The cats love to roll in it, but the butterflies love the flowers and the goldfinch love the seeds.
When selecting a spot for mint, recognize that they all spread unless confined in pots and they generally need lots of water. We finally had to take it all out of the herb bed.
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Posts:
40
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Posted:
Jun 23, 2009 1:34 PM
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I like any kind of mint and use it regularly. I am not sure I have ever tasted cinammon basil, but if it is similar to regular basil, some of these ideas may work:
Mint Juleps - with or without alcohol
Fresh basil pesto - depending on the cinnamon intensity
Season tabouli with mint and parsley
I chop either mint or basil up and put it fruit salad. Mint is especially good with melon.
Watermelon and mint granite
Cold cucumber and mint soup - love this during the summer!
Cucumber and mint salad
Mint or chocolate mint ice cream
Mint Arnold Palmer - a twist to your tea! Made with mint tea - so refreshing!
Tomato Salad either with mint or basil
If the cinnamon basil has a heavy cinnamon flavor, you could incorporate it into apple recipes.
Gazpachos lend themselves well to both mint and basil.
My favorite sorbet is Coconut and Basil - sounds strange but it is delicious. Somewhat Thai inspired!
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Posts:
1,787
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Posted:
Jun 23, 2009 1:16 PM
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Mojitos, mint juleps, flavoring for ice cream, Spring Rolls
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Posts:
66
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Posted:
Jun 23, 2009 12:56 PM
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I add mint to fruit salads and aslo to flavor ice water or club soda.
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Posts:
3
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Posted:
Jun 23, 2009 12:42 PM
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Hi this is the first time I have ever done this so please bear with me. I have a wonderful husband who I never new harbored a secret wish to start a garden.
This spring I told him to go for it. Becareful what you wish for
He has taken a 1/3 of our backyard and started a vegtable garden, which is absolutely wonderful. We have already enjoyed out lettuce leaves. On the other side of the vegatable garden he started not one but two herb gardens for me. Well you have to understand I love using all kinds of herbs for different things and we have many herbs to choose from.
My question for you and anyone else out there is : We have 3 different kinds of mint - regular, pineapple mint and chocolate mint. We also have cinnimon basil. Can anyone tell me what can i do with the mints beside teas - I am truly tea'd out. I also am not quite sure what to do with the cinnamon basil.
Any suggestions would be greatly appreciated, as I like to tinker and so far I have not killed either of us. lol
Tea'd Out Teresa
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