• HOME
    • MY HERBAL ROOTS
    • HERBAL ROOTS
  • ME
    • ABOUT ME
    • CLASSES AND EVENTS
    • CALENDAR
    • SERVICES
    • MEDIA
    • CONNECT
  • SEASONS
    • ALL SEASONS
    • SPRING
    • SUMMER
    • FALL
    • WINTER
  • HERBS
    • ALL HERBS
    • ARUGULA
    • BASIL
    • BAY LEAF
    • CHERVIL
    • CHIVES
    • CHOCOLATE MINT
    • CILANTRO (CORRIANDER)
    • DILL
    • EDIBLE FLOWERS
    • EPAZOTE
    • GRAPEFRUIT MINT
    • HYSSOP
    • LAVENDER
    • LEMON BALM
    • LEMON GRASS
    • LEMON THYME
    • LEMON VERBENA
    • MARJORAM
    • OREGANO
    • ORANGE MINT
    • PARSLEY
    • PEPPERMINT
    • PINEAPPLE MINT
    • PINEAPPLE SAGE
    • PURSLANE
    • RED BASIL
    • ROSEMARY
    • SAGE
    • SAVORY
    • SORREL
    • SPEARMINT
    • SPECIALITY HERBS
    • TARRAGON
    • THAI BASIL
    • THYME
  • WANDERINGS
    • MAP
    • ASIA
    • AUSTRALIA
    • CANADA
    • CARRIBEAN
    • CENTRAL AMERICA
    • EUROPE
    • MEXICO
    • SOUTH AMERICA
    • USA
  • RECIPES
    • SEARCH
    • SEASONS
    • HERBS
    • PLACES
    • VIDEOS
    • BLOG POSTS
  • HOME
    • MY HERBAL ROOTS
    • HERBAL ROOTS
  • ME
    • ABOUT ME
    • CLASSES AND EVENTS
    • CALENDAR
    • SERVICES
    • MEDIA
    • CONNECT
  • SEASONS
    • ALL SEASONS
    • SPRING
    • SUMMER
    • FALL
    • WINTER
  • HERBS
    • ALL HERBS
    • ARUGULA
    • BASIL
    • BAY LEAF
    • CHERVIL
    • CHIVES
    • CHOCOLATE MINT
    • CILANTRO (CORRIANDER)
    • DILL
    • EDIBLE FLOWERS
    • EPAZOTE
    • GRAPEFRUIT MINT
    • HYSSOP
    • LAVENDER
    • LEMON BALM
    • LEMON GRASS
    • LEMON THYME
    • LEMON VERBENA
    • MARJORAM
    • OREGANO
    • ORANGE MINT
    • PARSLEY
    • PEPPERMINT
    • PINEAPPLE MINT
    • PINEAPPLE SAGE
    • PURSLANE
    • RED BASIL
    • ROSEMARY
    • SAGE
    • SAVORY
    • SORREL
    • SPEARMINT
    • SPECIALITY HERBS
    • TARRAGON
    • THAI BASIL
    • THYME
  • WANDERINGS
    • MAP
    • ASIA
    • AUSTRALIA
    • CANADA
    • CARRIBEAN
    • CENTRAL AMERICA
    • EUROPE
    • MEXICO
    • SOUTH AMERICA
    • USA
  • RECIPES
    • SEARCH
    • SEASONS
    • HERBS
    • PLACES
    • VIDEOS
    • BLOG POSTS
Basil Blog Posts Summer

Smoky Tomato Basil Salt

August 15, 2020

Smoky Tomato Basil Salt

AUGUST 15TH 2020

My Herby Sundried Tomatoes are one of my staple recipes. I love cherry tomatoes so much that I always have loads of them on hand. Sometimes, I over buy and don’t eat them fast enough, but that is never a problem with this recipe. This is a recipe that was brought into my repertoire so I could live in a perpetual state of cherry tomato gluttony, and I have zero shame in that.

I tend to use the fresh and dried ones the same way, tossing them literally into everything (salads, soups, sandwiches, eggs, etc.) and it’s a nice change when the fresh tomatoes I had been enjoying suddenly morph into the dried version – yielding a deeper, richer, smokier version of the fresh. You can further heighten the flavor by adding fresh herbs and other spices.

This is essentially how the idea came to pass – let a little salt melt over the oven dried tomatoes so I could put them on everything.

Even though I live by the coast and, thus, not prime tomato growing land, it’s super-hot just a few miles off. So technically I am totally surrounded (on 3 sides) by prime tomato farms, and we are currently just getting into the peak season.

Tomatoes like it hot. This is how they develop their flavors, which are a combination of the sugar content, soils, air, environment and the seeds. Generally speaking, the less commercially grown the tomatoes are the better they taste. Around these parts we have loads of small growers (most of us do, you just might have to look harder in other parts of the country or grow them yourself). They offer a gamut of choices when it comes to varietals, flavors and shapes, which means this time of year I am in heaven. Small, local growers tend to choose tomato varietals based on flavor over shelf life and yields. This is good news for me and my summer cherry tomato obsession.

Actually the obsession is year-round, and thanks to (literally) just a handful of large commercial producers (Del Cabo is my favorite), we have those options, too. If you want to read more about breeding cherry tomatoes, here’s an article I wrote about Del Cabo a few years back for a produce industry trade site, Breeding Cherry Tomatoes for Flavor. These guys are my top choice most of the year, and I buy them by the case several times of year to always have them on hand.

I posted the recipe for my Herby Oven-dried Tomatoes back in April when I was overindulging in the imported cherry tomatoes from Del Cabo, grown on the southern tip of Baja California in a fair-trade organic farmer cooperative. The basic premise of the recipe is what I use all the time, but I always change it up in terms of herbs, spices, lemon zest and sometimes olive oil. Though, omitting the oil is crucial if you are going to eventually also make the salt included here.

There is no way to do the salt recipe without first making a version of oven-dried tomatoes. The store-bought dried ones are too dry, and oil-packed dried tomatoes are too wet.

It’s important to note that technically the dried tomato of portion of this recipe isn’t a fully dried shelf stable-version. I store them in my fridge in a jar or in a little bowl on my counter if I’m going to use them up quickly. The nice part about the recipe is that you get to decide how soft and juicy you want them to be. There is a sweet spot where the juice turns to paste. That’s the moment where they are perfect for me and also perfect to make this salt recipe.

Eventually with this recipe a new technique in my salt-making adventure was made, involving flavoring and coloring the salt with a paste-like liquid – in this case, the oven-dried tomatoes. I use my favorite hand maceration technique by rubbing a few of the oven-dried tomatoes with the salt, extracting the paste and mashing it all up into the salt, rubbing in the color and the flavor.

Once I have the salt flavored and colored, then I move on to make the salt by adding lemon zest and basil and then baking it in the oven to dry off the moisture and the tiny bits of the oven dried tomatoes I used to macerate the salt.

The end result is a beautiful smoky-ish tomato salt with bits of the oven-dried tomato and basil with a hint of lemon zest. Oven-dried tomatoes yield a smoky flavor and so the final salt is a bit smoky seeming, making it a very deep and rich salt. This salt is important to cook a little longer than most of my others so that the dried tomato bits get totally dried.

This salt (and the dried tomatoes) are great to have handy. I’ve been tossing them into my favorite eggs, a caprese salad, pasta salad and even on a grilled cheese sandwich. But the star recipes born from this first batch – Avgolemono (Egg & Lemon Soup) with Spinach and Smoky Tomato Basil Stuffed Zucchini Boats were the stand outs!

Smoky Tomato Basil Salt

Makes 1 ½ cup salt and 2 cups Dried Tomatoes

The recipe will give you extra oven-dried cherry tomatoes, but I suspect that won’t be an issue! It’s important to make sure you cook all the tiny tomato bits left in the final salt fully. Feel free to use any herbs while making oven-dried tomatoes, and use any color or shape cherry tomato. Don’t forget to place all the cut cherry tomatoes flesh side up when baking them. Add more chilies to make it spicy!

Ingredients

For the dried tomatoes:
2 pints cherry tomatoes
1 tablespoon Maldon salt
¼ cup finely chopped fresh parsley, basil and oregano

For the salt:
1 ½ cups Maldon salt
6-10 oven dried tomatoes
¾ cup finely chopped basil leaves
2 teaspoons lemon zest
2 teaspoons red chili flakes (optional)

Directions

For the oven-dried tomatoes:
Pre-heat the oven to 250° F.

Cut all of the cherry tomatoes in half and place them cut side up on a lined baking sheet. Sprinkle the salt all over the top, followed by the herbs and lemon zest. Place in the oven for 2.5 hours until they are just about fully dried, leaving some soft aspects to them, but most parts of them dry. Turn off the oven and allow to cool completely. (Store extra tomatoes a container with a lid in the refrigerator for 2-3 weeks.)

For the salt:
Pre-heat the oven to 225° F.

Place the salt in a large bowl and using your fingers, pulverize the tomatoes into the salt. Basically, you will be grinding the tomatoes so that they break up into little tiny piece and squirt all their paste out, which you will then mix and rub all into the salt. You will know when you are done because all the tomatoes will be in tiny bits and pieces with no paste left inside and all of the white salt will be reddish color.

Add the basil, zest and chili flakes (if you are using them) and mix until well combined. Place on a lined baking sheet (parchment paper) and lay out flat. Bake for about 28 minutes or until all the tomato bits are fully dried. Cool completely and store in a jar or on a bowl on your counter.

Avgolemono (Egg & Lemon Soup) with Spinach

Makes 12 cups

For many, soup doesn’t seem summery unless it’s a gazpacho or some sort of chilled soup. For those of us who live in cooler summer climates, like me in Bolinas, soup can be on the menu most days. On the day I made the Smoky Tomato Basil Salt, it was exceptionally foggy, damp and a little cold here in Bolinas. For whatever reason, I began to crave this Greek soup and wanted to use the new salt in it.

Avgolemono is technically a Greek sauce made of lemons, eggs and chicken stock that’s become a soup, often made with both chicken and spinach. I had a version once on the island of Zakynthos that utilized the herbs of the island, fennel and fennel fronds in the traditional soup. The version had chicken bits in it and globs of orzo pasta. It was incredibly herbaceous, fresh, lemony, filling and the silky texture felt deeply luscious on my tongue. My version is my best recollection of that, plus I add the Smoky Tomato Salt to the chicken thighs for roasting and as a finishing salt giving it a tough deep smokiness that I really enjoyed.

I don’t believe in stock and believe (and have proven) that you can make tasty and rich soups rather quickly. The herbs, vegetables and the roasted chicken easily create enough flavor for this soup.

The one difficult part of this recipe is in the tempering of the eggs, but actually tempering eggs is quite easy, especially in soup. The key is not to boil the egg mixture, so for soups I turn off the burner and let the soup thicken in the meandering warmth.

Ingredients

For the roasted chicken:
2 teaspoons lemon zest
1 tablespoon olive oil
2 tablespoon lemon juice
3 chicken thighs
Smoky Tomato Basil Salt

For the soup:
3 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
2-3 green onions, finely chopped
1 medium head of fennel sliced thin
1 teaspoon Smoky Tomato Basil Salt
¼ cup finely chopped parsley leaves
¼ cup finely chopped fennel fronds
2 tablespoons finely chopped chives
1 medium yellow zucchini, chopped into bite-sized pieces
3 cups finely chopped fresh spinach
6-8 cups water
1 cup orzo pasta
3 eggs
Juice of 2 lemons

Directions

For the roasted chicken:
Preheat oven to 380° F.

Mix together the lemon zest, olive oil and lemon juice in a bowl. Season the chicken thighs with the salt and then place on a baking sheet. Drizzle the marinade on both sides of the chicken, making sure to use it all up. Bake for 20-25 minutes until the chicken is fully cooked and a bit caramelized around the edges. Cool. Then shred into bite-sized pieces.

For the soup:
Combine the oil, garlic and green onions in a soup pan and bring to medium heat. Add the fennel and a teaspoon of Smoky Tomato Basil Salt and sauté until the fennel is soft. Add the chicken, parsley, fennel fronds, chives and zucchini and continue to sauté, adding another teaspoon of the salt as you stir and cook. Add the spinach and sauté until the spinach is wilted. Add the water and bring to a boil. Reduce the temperature to low, add the orzo and let cook for about 20 minutes. Bring up to a boil once again  and then turn the burner off.

In a medium bowl, whisk the eggs and the lemon juice. Add some of the broth to the egg mixture, ¼ cup at a time and whisking, to temper it, I add a total of about 1 – 1 ½ cups. Once the eggs are tempered, add them to your soup, stirring constantly and letting it thicken. Place a lid over the soup and let it sit for about 10 minutes before serving. This soup is best served warm.

Garnish with some of the Smoky Tomato Basil Salt and a few more fennel fronds, a slice of lemon if you want an even fancier look.

Smoky Tomato Basil Stuffed Zucchini Boats

Serves 4

This year I have two zucchini plants, and my zucchini production is somewhat manageable. Last year I had four and was overwhelmed completely while realizing how many zucchini recipes don’t actually use much zucchini, basically rendering them all useless as a means to put the overabundance of zucchini so many of us gardeners face in the summer.

I have since been on a quest to make zucchini recipes that actually use a good amount of zucchini while still remaining enjoyable and not zucchini overload. This recipe is that and it’s so good that even if you don’t grow your own zucchini you will want to buy it to make the recipe. It’s super easy to put together, feels kind of special and is technically one of those carb-free recipes people are craving these days! The Smoky Tomato Basil Salt is exceptional in it and on it!

I like to have more boat than the average recipes so I cut about ¼ of the top of the zucchini off. This gives more space for stuffing and since I use all the zucchini innards and the top, I feel like it’s the best win-win method.

*You can also make wheels with gigantic zucchini you may have missed in the garden!

 Ingredients

6-8 medium sized zucchini, yellow or green
Smoky Tomato Basil Salt
3 tablespoons extra virgin olive oil
3-5 cloves garlic
2 teaspoons lemon zest
½ teaspoon red chili flakes
¼ cup chopped red onion
3- 4 cups roughly chopped fresh spinach
1 cup cherry tomatoes, quartered
Juice of 1 lemon
3/4 cup feta cheese, crumbled
¾ cup finely chopped basil leaves
¾ cup finely chopped oven dried tomatoes
¾ cup finely grated parmesan cheese
1 tablespoon cold butter, chopped fine

Directions

Cut the zucchini to make them into boats. Cut off the top ¼ of the top of the zucchini lengthwise. Chop up the tops finely and set them aside to use in the stuffing. Scoop out the center of the zucchinis using a melon baller or a small spoon. It’s basically like cleaning out the seedy insides from a cucumber. Place the zucchini boats in a baking dish and sprinkle a little of the Smoky Tomato Basil Salt over them. Chop up the zucchini insides finely and set aside.

Combine the oil, garlic, lemon zest and red chili flakes in a large sauté pan and bring to medium heat. Add the onions and sauté until everything is soft.  Add the spinach and the tomatoes and continue to cook until the spinach is soft and the tomatoes begin to melt and extract liquid. Add about 1 teaspoon of the tomato salt and lemon juice, as well as the chopped zucchini tops and insides. Place a cover on and simmer for about 10 minutes until everything is cooked down. Turn off the heat and let cool a bit.

Preheat oven to 375° F.

In the meantime, mix together the basil, oven dried tomatoes and parmesan with 1 teaspoon tomato salt.

Toss the feta into the stuffing mixture and fill the boats up evenly. Sprinkle the parmesan basil mixture all over the tops, followed by the cold butter pieces. Place in the oven and bake for 45-60 minutes until the zucchini boats are tender and the topping crispy. You may need to cover your dish with foil the last 10 minutes if the tops start to get too brown.

Basil Blog Posts Summer

Smoky Tomato Basil Salt

August 15, 2020
August 15, 2020
ABOUT ME
About Me

Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

GET CONNECTED
LATEST POSTS
  • “Different” Chicken Congee
    December 31, 2022

    It’s New Year’s Eve Day, I’m in Miami, Florida where I have traveled with my pets for a little 45-day snowbirding experience (and possibly the subconscious desire to travel to the source and unravel some deep seeded and complicated emotions I have been carrying for far too long). It’s currently 80 degrees and I’m in my swimsuit outside by the pool near the beach with my pets. I have a sweet little menu prepared for a dinner tonight and was just lollygagging a bit when I got a text asking me for the recipe for that cold weather chicken congee I made during the recent artic chill. You remember, the congee recipe that I had labeled one of my best dishes. The one I was supposed to have posted the recipe for already, the one I keep getting asked for. Here you go. I’ll warn you, my congee recipe is a little different. But what do I know, I had never made congee before. But different is who I am and what I do and staying authentic to who I am is a constant goal, New Year or not.

  • Nissa’s Christmas Mole (& Tamales)
    December 20, 2022

    I make really good moles, and I don’t think it’s because of my connection to Latin America. Despite the fact that I learned a lot of my flavors in my travels there starting even before I traveled there at 10 years old. I think it’s because, as a cook, I embody what a mole really is: a melting pot of ideas and concepts that continuously evolves. It has no real recipe, no real beginning, and no real ending. I cook, like a mole is. My first mole was a Cherry & Duck Mole for a special Taco Party event at my old cooking school in Brooklyn. From there I went on to create such masterpieces as my Passion Fruit Pork Mole, which came to be while I lived in Ecuador where passion fruit practically dropped from the sky. That recipe is also where I came to use carrots as a source of natural sweetness and a thickening agent (moles generally use a myriad of ingredients as thickeners). I even make mole cocktails and once made a recipe for a Cherry Mole Manhattan. The mole-making process delivers immense pleasure for me and reminds me of the importance of openness in cooking. It reminds me that even in what most consider traditional and culturally specific there is diversity.

  • The Herbal Dry Brine
    November 13, 2022

    As you are probably aware, brining helps create a more succulent meat. I am a big fan of the dry brine when it comes to cooking a turkey or even a chicken. The dry brine is easier and less messy than wet, and it delivers moist meat and a crispy and flavorful skin, which I happen to be a fan of. Adding herbs and spices to a dry brine (salt) adds flavor, texture, and a joie de vivre by creating an aromatic and flavorful experience customized to your palate. The salt on the skin draws moisture from the turkey and then comingles with the herbs, spices and salt and gets re-absorbed back into the turkey, creating flavorful, succulent and juicy meat. The salt and air dries out the skin which allows it to become extra crispy when roasted, and the herbs and spices add extra flavor as they cook and get embedded into the chicken skin by means of chicken fat. If you are lucky enough to get a jar of my Chipotle Cranberry Mezcal Herbal Brine in time for Thanksgiving, you will need to know how to use it. And if you didn’t get one (which is likely because I made limited quantities this fall), you can still make one using the same formula.

SEARCH BY SEASON




POPULAR TAGS
Blog Posts
USA
Winter
Spring
Fall
Rosemary
Summer
Edible Flowers
Sage
Mint
Parsley
Uncategorized
Basil
Chives
Cilantro (Corriander)
Connect
Oregano
Lavender
Odds & Ends Using Up Herbs
Europe
Asia
Thai Basil
Bay Leaf
Thyme
Tarragon
Mexico
Tips & Tricks
Categories
Hyssop
Arugula
Herbs
Places
Lemon Thyme
Herbal Crafts
Cocktails, Mocktails, Bitters & Mixers
Sweet Things
Herbed Pastas, Grains and Legumes
Meat, Poultry and Fish
Salads, Dressings & Vinaigrettes
Herbal Nibbles
Speciality Herbs
Marjoram
Pineapple Sage
Seasons
Savory

FOLLOW HERBAL ROOTS ON INSTAGRAM

View
Open
Crows garlic - a specifies of wild garlic. I bought some and planted with all the bulbs I bought, again not knowing it was edible. Im fairly happy and am making my first garden salt when these things go into full bloom, I suspect soon. They don’t necessarily bloom like you’d imagine I guess they look like little tight buds, which fascinates me. They spread like crazy too I guess and I’m totally not mad at that. 

The flowers come on these super tall wiry and strong center stalks. They are super wierd and super cool. Im in love. 

Leaves, stalks flowers all edible. More as more happens. 🌸💐🌿
View
Open
Lavender & Brown Sugar Ice Coffee
Makes 2 Coffees

This is a refreshing and easy to make ice coffee using your leftover coffee. The additional hint of lavender adds a touch of luxury and extravagance, yielding a pleasant afternoon pick me up.

Ingredients

1 tablespoon light brown sugar
a few lavender blossoms or 1 teaspoon lavender flowers (dried)
1 – ½  cups leftover coffee
½ cup half and half (better texture than milk!)
¼  teaspoon vanilla extract
2 cups of ice

Directions

Muddle the brown sugar and lavender flowers together in a cocktail shaker for about 20-30 seconds. Add the coffee, half and half and vanilla. Fill with ice until the shaker is ¾ full and shake vigorously. Strain (double straining preferable) into a glass over ice. Garnish with a fresh lavender twig.

If you don’t have lavender growing in your garden, no problem, you can buy dried culinary lavender flowers. I love Curio Spice Company @curiospice  for all things spice related, and they have amazing lavender flowers from Oregon. Which I use in the winter when my garden is dormant.
View
Open
I’m so happy to have Jasmine in my life again I can’t wait till my plants grow bigger and produce lots more blooms. I love using them in cocktails.
View
Open
I’m a big pineapple, sage fan not only does it attract pollinators and hummingbirds with it’s vibrant fuchsia flowers, but it tastes heavenly, beautiful, herbaceous pineapple essence -one of my favorite everyday uses is in a ham and cheese omelette. It’s so delicious in a ham and cheese omelette.
View
Open
Garden leaves salad …. #happyNiss 

My garden to be clear 🤣💃‼️
View
Open
My pink dianthus, that I planted last year, are finally blooming this year. Their bright, magenta and hot pink flowers, mingled perfectly with a new. Recipe I’ve been working on (Actually and old {everybody’s favorite} winter recipe Cranberry Pear Coffee Cake ) I’ve been making a spring version using strawberries and Rhubarb - what you’re looking as is the crumble part (it goes inside and on top of the cake because of course) I make the crumble part of the recipe  super easy to make and I think more delicious because the flavors are melted into the butter - spreading around the flavor@more before it’s cooked. I put the dianthus in after the crumble is fully mixed - they taste like close and nutmeg so they will be perfect (and beautiful) in this Rhubarb, Strawberry and Blueberry Pink Dianthus Cardamon Rose Coffee Cake. - I don’t care that my titles are too long / the information in a title is key. 

Recipe soon- im working on a #mango version as well for summer. That one with verbena.
View
Open
This is #joy 

Herbs!
View
Open
Did you know the probes petals are edible? They taste like of mild strawberry and peach with a tinge of cloves essence. They are delicious in salads, syrups (cocktails and kick tails) and baked goods and im going to grow tuen for sure. This one I stole from my neighbors yard.
View
Open
Lavender Butter Almond Toffee Ice Cream (made with dried lavender flowers)
View
Open
I needed some hot stuff this evening so I made a spicy shrimp, squid ink pasta puntanesca kind of thing. 

This is what happens when you have a well stocked pantry and are out of fresh food. The only fresh was some old garlic and the herbs from my garden (mint, oregano and parsley) chili peppers and shrimp were frozen. 

15 minute meal!
View
Open
I make a good chicken schnitzel anyone who’s tried it knows that -the secret obviously is the triple threat of #herbalforeplay - herbs in the flour mixture (along with spices), herbs in the egg mixture (along with mustard), herbs in the breadcrumb mixture (along with lots of cracked pepper).

But this impromptu black, chickpea, broccoli salad that I made last night is amazing 

It’s got roasted, broccoli, black, chickpeas, some carrots, a lemon, a garlic vinaigrette and dates, feta lemon zest and sumac - the main herb i used is anise hyssop and the licorice essence mixed with the chickpeas, dates and broccoli- holy wow!
View
Open
For me. Celebrating #cincodemayo is about #celebrating the spirit of the #Mexican 🇲🇽 people- here’s a quick history lesson on the holiday and my famous #crespoorganickitchen #margarita #recipe #featuring one of my better ideas—- #mangopit #margaritamix 

And of course a beautiful Nissa #HerbSalt - Diablo Chili Colantro Margarita Salt #salud

For the longer and more in depth hostory lesson head to my #Mangoblog #UnderTheMangoTree and read my post History & Histeria of Cinco De Mayo. 

Link in story
View
Open
Instagram post 17996034169808686
View
Open
Grab some @crespoorganic dried #ataulfo #mangoes
View
Open
Sorry mango people for the delay in my communication but olof and ivin found one of thosenozark barracudas (black snake) and I had to go get scared. 

The good snake was released in the woods and unharmed.
View
Open
I’ve had this idea percolating for a while and if you know me, you know that my head is always percolating ideas and then boom randomly I execute it tonight I felt like eating a cookie and even though I’m so busy I took a moment to try a new recipe idea using dried mangoes and pistachios in shortbread cookies holy shit was it fantastic I made a few plain short breads because I didn’t want to miss out on a good cookie experience and I wasn’t sure if the other anyhow I’m gonna continue working on the recipe for mango flavor is amazing in it the way they bake into the butter incredible. You’re gonna love it.

@tedlasso_official  will love these. Maybe I can meet up with @jason_sudeikis in Kansas City and trade shortbread for KC recommendations?
LATEST TWEETS

Could not authenticate you.
LATEST POSTS
  • December 31, 2022
    “Different” Chicken Congee
  • December 20, 2022
    Nissa’s Christmas Mole (& Tamales)
  • November 13, 2022
    The Herbal Dry Brine
  • HOME
  • ABOUT ME
  • GET IN TOUCH
@2019 Ger-Nis Culinary & Herb Center

HERBAL ROOTS

ABOUT

TEAM

MEDIA

CONNECT

MY HERBAL ROOTS

NISSA

EVENTS

CLASSES

SERVICES

VIDEOS

SHOP

RECIPES

HERBS

SEASONS

WANDERINGS

..

HOT OFF THE PRESS

THE HERB BLURBS

Smoky Tomato Basil Salt | My Herbal Roots