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    You are in: Home / Cookbooks / How Do I Lovage Thee?
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    15 recipes in

    How Do I Lovage Thee?

    Let me count the ways...

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    2 Reviews |  By Katzen

    Mom makes great stuffing - if you can get some! It's usually gone before it goes around the table, so I think she should double the recipe... I always get some, because she sets some aside for me (the only vegetarian) before she stuffs the bird. Feel free to add more or less of things, that's how Mom cooks, so this is an estimation based on memory.

    Recipe #444677

    3 Reviews |  By BecR

    Crystal blue water, bright sunshine, and warm air redolent with lemon blossoms; this is the French Riviera! Bring just a little of that ambiance to any dinner with this gorgeous salad. The dressing is particularly wonderful on peaches, nectarines, berries and mixed greens, but you can use any salad combination you choose. Recipe adapted from an online source.

    Recipe #383328

    A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.

    Recipe #253324

    I'm opening a series of Romanian soups,especially sour soups called Chiorba or Borsh.Very popular here, some people eat them everyday. This one is called Chiorba de perisoare. I mentioned that it's optional the sour cream & egg yolks step. It makes the soup richer, even if you skip it the taste is still good.

    Recipe #394754

    Looks great in the pic, but not sure I can find the lovage leaves, and I live in CA! LOL You can also use fingerlings potatoes (1 to 1 1/2 inches long) I will use nasturtium flowers from my garden. From Gourmet, 1994. Posted for ZWT 6.

    Recipe #426329

    A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand!

    Recipe #379954

    This is a salt-based flavoring,so less is required to season foods than when using ordinary salt. I recommend two-thirds to one-half as much Flower and Herb Salt when substituting it for table salt in any recipe. This was adapted from Salt of the Earth by Jo Ann Gardener. Enjoy!

    Recipe #125642

    A delectable and elegant way of cooking a whole chicken for a special dinner party or for Sunday lunch! I have also cooked this chicken to take on a picnic - it is wonderful cold, AND in sandwiches or salads. Try to use an organic reared chicken - the flavour is more superior than a poor factory/battery farmed chicken - and, you will be doing your "bit" to stamp out this unnatural way of rearing poultry.

    Recipe #236036

    Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.

    Recipe #264235

    A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead.

    Recipe #254971

    I grow this wonderful old fashioned herb in my herb garden, it's one of my favourites - I love it's warm celery-lemon flavour. Lovage was used extensively during the Middle ages - right up to Victorian times - then it somehow fell out of fashion, which is such a shame as it is such a versatile and interesting herb. This is a wonderful creamy salad dressing, which perks up any mundane leaves - I like to serve it with Mache or Lamb's Lettuce and Tomatoes for a simple and yet elegant starter. It also works well with cooked spring vegetables such as peas, baby carrots, new potatoes and young broad beans.

    Recipe #253325

    1 Reviews |  By Rita~

    This can be made with just butter or oil. Serve over vegetables.

    Recipe #379223

    2 Reviews |  By Rita~

    An aromatic, vigorous and stimulating beverage! Serve hot or iced. The rhizome and roots - contain therapeutic properties. The roots of lovage has been a distinguished folk medicine, especially for their diuretic (causing increased flow of urine) and carminative (relieving flatulence or colic by expelling gas) properties. Also lovage was considered to be of substantial significance for treating kidney stones, jaundice, malaria, pleurisy, boils and aching throats. Lovage roots can be used for self-healing of ailments like stomach upsets, bladder and kidney problems, menstrual disorders, and gout, rheumatism as well as migraine headaches. Interestingly, the name of the herb ‘lovage’ often deceives some people to believe that it is an important ingredient of love tonics.

    Recipe #379200

    If you don't have fresh lovage, the closest you will come to the taste is to use the pale colored inner stalks of celery PLUS the leaves (known as celery hearts.) However, fresh lovage is strongly recommended in this recipe. The carrot was added for color. Fron Inn on the Twenty. By the way, lovage is very easy to grow!

    Recipe #162871


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