Other Garden Pictures

Sorry posting has been very light this month.  Its a combo of being busy with other things and my garden wilting and generally looking sickly as a result of the incredibly hot, dry summer we have been having in Illinois.  I'm off on vacation to Yellowstone tomorrow, but will be back to cooking and crafting once I get home.  In the meantime, enjoy some pictures of other people's gardens.


Starved Rock State Park
I went to Starved Rock a couple weeks ago and stumbled across this little garden.  I think it is probably used as a kitchen garden since it was right next to the restaurant.  I like the cute little signs identifying the plants.

Hyatt Lodge
I recently attended a wedding at the Hyatt Lodge on the McDonald's Campus in Oakbrook Illinois.  Yes, THAT McDonald's...the property in Oakbrook is home to Hamburger University where McDonald's management is trained.  It might seem like a weird place for a wedding, but the property was really beautiful and I couldn't resist taking pictures of the flowers in the outdoor courtyard area.

Mini Caprese Salad

I've always loved miniature things.  When I was a kid my parents' used to get these dollhouse furniture catalogs and I would spend hours looking at tiny sofas and kitchen tables.  So it makes sense that I'm a sucker for miniature versions of classic foods.  This mini caprese salad was inspired by the tiny leaves on my spicy globe basil plant, but if you can't find this type of basil you can just use regular and chop it into small pieces.

Mini Caprese Salad

For each salad you will need about 10 cherry tomatoes, 6 small fresh mozzarella balls (called bocconcini), 6 spicy globe basil leaves, salt, pepper and a splash of olive oil.


Layer into a bowl or a martini glass if you are feeling fancy.  Serve at room temperature.

Herb Biscotti

I really love recipes that lend themselves to lots of variations.  These biscotti can be made with almost any type of herb you like.  I used cinnamon basil, but you could also use regular basil, any variety of mint, thyme (add in a tsp grated lemon zest to this if you want), tarragon, lavender and rosemary (add a tsp grated orange zest, it goes great with rosemary).  These cookies are not too sweet so they are perfect for dunking in a cup of coffee or glass of wine.  Don't be afraid of using herbs in sweet foods.  It is not overpowering when combined with all the other ingredients.

Herb Biscotti

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup white sugar

1 stick unsalted butter

2 eggs

1/2 tsp vanilla extract

2 tablespoons finely chopped fresh herbs

Preheat oven to 350 degrees

Mix together flour, baking powder and salt

Chop herbs.  Try to get them chopped as fine as you can.  They will distribute better throughout the dough.

Cream together butter and sugar.  Add in eggs, vanilla and chopped herbs and mix until combined.  Don't be afraid if your dough looks a little green from the herbs.  Once you get all the dry ingredients mixed in it won't be noticeable.

Add the dry ingredients to the wet a little bit at a time until it is all incorporated.  Place dough on a cookie sheet that has been lined with parchment paper.  Form dough into a flat loaf shape about 4 inches wide and 1 inch tall.  The dough might be a little sticky so if you are having trouble just put some flour on your hands.

Bake about 35 minutes.  Let cool 30 minutes.  

Biscotti means twice cooked so the large loaf we have created will need to be sliced and baked again.  Using a serrated knife, slice the loaf on the diagonal into 1/2 inch slices.  Don't worry if it crumbles.  Biscotti are supposed to be crumbly.

Place the slices on the same parchment lined baking sheet you used earlier and bake another 15 minutes, turning them over halfway through.  Let cool completely on a rack before eating.