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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

4095.0. "Lovage" by FORTY2::KNOWLES (Per ardua ad nauseam) Mon Jun 03 1996 05:02

    I have a herb book that claims lovage used to be eaten like spinach in
    New England. The same book gives the useful advice that lovage is
    invaluable in making stock, and proceeds to give a recipe for lovage
    soup that uses stock as a prequisite and then talks about adding lovage
    (as if the stock you started with contained no lovage). Hmm.
    
    Anyway, I have a lovage plant taking up a lot of space in the garden
    and a wife who wants to root it out because it's ugly, rampant, and
    useless. Any New England recipes that would help save my plant?
    
    Thanks
    
    Bob

T.R	Title	User	Personal Name	Date	Lines
4095.1	A few lovage recipes from the WWW	NETCAD::DREYER	who wrote the game of love?	`Mon Jun 03 1996 12:57`	82
	William's Wicked English `Pesto' Sauce created 25th June 1995 Take:- 10g grams Lovage leaves - fresh, dry but not dried. 50 grams walnuts - washed and then lightly roasted. 50 grams Parmesan - freshly grated. Half a lemon - unwaxed, everything except pips. 2 cloves garlic. Generous grinding of black peper. 3 tablespoons olive oil. 3 tablespoons water. Place in food processor and reduce to the required consistency. You will be amazed! Botanical note - Lovage is Levisticum officinale *** Clam and Corn Chowder 4 to 6 large shallots, chopped, (approx. 3/4 cup) 4 T butter 1 quart clam juice 3 quarts water 8 medium potatoes, peeled and cubed 20 oz can of cream-style corn 3 C chopped clams 2 T thyme Pepper to taste 1/2 C chopped Italian parsley 1/3 C chopped lovage or 1 1/2 C chopped celery and celery leaves In large pot lightly brown chopped shallots in butter. Add clam juice and water with potatoes. When potatoes are cooked, 10 to 15 minutes, add corn and clams with thyme, pepper, Italian parsley and lovage or celery and cook for 2 hours over low heat. Serve with coarse-grain bread. ** BALTI MURGH SKARDU 1 1/2 lb /675g boneless, skinless chicken, cubed 2 tablespoons vegetable oil 3-6 cloves garlic 8oz/225g onion finely chopped 3-4 tablespoons Balti masala paste 1/4 pint double cream 2 tablspoons granulated sugar 7 fl oz chicken stock or water 1 tablespoon Balti garam masala 1 tablespoon finely chopped fresh corriander salt to taste Spices 1 teaspoon sesame seeds 1 teaspoon white poppy seeds 1/2 teaspoon fennel seeds 1/2 teaspoon lovage seeds 2-3 brown cardamom seeds 2 in cassia bark Heat the oil in a deep frying pan and fry the garlic and spices for 30 seconds. Add the onion, turn down the heat and cook for 10 minutes or so until onions are soft and begining to colour at the edges. Add the masala paste and chicken, turn up the heat and stir fry for 5 minutes. Add the cream and sugar and then little by little the stock, stirring well. Simmer gently for 10 minutes. Add the garam masala, corriander and salt to taste. Serve with rice.
4095.2	Lovage can be substituted for celery	PCBUOA::MCCONNELL		`Wed Sep 04 1996 17:13`	5
	Just as a very late fyi, you can use lovage anywhere you would use celery. Give it a taste by itself and then you'll know just how much you want to use. It is supposed to be a replacement for celery but I think the flavor is just enough off to call for your own evaluation before determining just how much to use in your tuna salad, etc.