Za'atar

This is always a pain-in-the-ass to explain because it's one of those complete linguistic fuckups.

It refers to a specific herb but also to a specific spice mixture. Most of the time it's the latter not the former but it still requires a ton of explanation every single time.

These linguistic faux-pas are not entertaining.

This one is the mixture.

It's terrific baked as a bread topping or even just for dipping with fresh pita bread.

Ingredients

2 tbsp. dried oregano (preferably Mexican oregano)
2 tbsp. sesame seeds (lightly toasted)
1 tbsp. crushed sumac.
1 tbsp. dried marjoram

salt

Recipe

Crush in a mortar and pestle and mix together.

Food Storm

Apparently, we're stormed in.

However, the CC had two food shopping trips organized on Friday and Saturday. Long before he had heard of this pesky little problem that seems to be imminent.

Friday consisted of some wonderful shopping at the Indian and Korean markets in Jackson Heights.

Saturday consisted of some wonderful shopping at the Greek markets in Astoria.

The latter was followed up by some wonderful Japanese ramen in Astoria. (Those Japanese hipsters! They can't quite resist those cheap rents, can they?)

This (storm) too shall pass.

Pasta with Asparagus, Lemon and Oregano

This is an wonderful spring dish that sounds like a repeat of the former and guess what?

It is!

Doesn't mean it's not equally brilliant though!


Ingredients

2 cups penne
1 bunch asparagus
1 lemon
dried Greek oregano

parmigiano-reggiano
black pepper
sea salt

Recipe

Cut the delicate tops of the asparagus and set aside. Quickly strip the woody bits with a knife. Cut at a steep diagonal angle into thin spears, and set aside separately.

With a peeler, zest the lemon and keep the strips. Dice finely. Set the lemon aside.

Bring the heavily-salted pasta water to a boil. Cook the pasta until al dente.

Meanwhile, heat some olive oil in a pan. Fry the asparagus strips at a low heat until they are well-done (roughly 6-7 mins.) Toss in the spears for about a minute and add the lemon zest, and the oregano. Toss in 1/2 cup of the pasta water.

Toss in the pasta when done. Squeeze the leftover lemon all over it, and toss. Serve with lots of black pepper and parmesan on top.

Saturday Morning

Nothing like some soft scrambled eggs (low heat, folks, extremely low heat) with some oregano pesto.

Oregano Pesto

Oregano is one of those rare herbs that both dries, and freezes well.

At the end of summer, the CC just makes a batch of pesto (oregano, olive oil, salt), and freezes it. Chip off a block and add it to anything you like.

Or you could just freeze it in those mini ice-trays, and then dump into a freezer bag.

Either way it works like a charm.

More Herb Lore

Mediterranean herbs (rosemary, thyme, oregano, lavender, sage) really like slightly alkaline soil.

You can dry some egg shells, whiz them to a powder (= calcium carbonate) in your coffee grinder, and sprinkle the soil. They really love it.

Some more herb lessons

Well, the afore-mentioned oregano plant has died. The CC is quite sad but c'est la vie.

The CC has decided to persevere and has purchased a second oregano plant along with basil and cilantro plants.

Onwards and upwards.

The rest seem to be flourishing so far. It's been a cold wet spring with not enough sunshine. That might've been the problem.

Herb Lessons

Ever since the CC started growing a window-sill herb garden, he's been buffeted with advice.

Everyone knows that house plants die from overwatering. A little judicious neglect is better than "loving" them too much. (a moral that owners of very fat pets should learn!)

What they don't tell you that oregano needs a lot more water than what is claimed. The CC has managed to make it wilt twice (it has recovered and flourished both times so far.)

Experience v. Theory. It's not even a fair battle.

CC, CC, Quite Contrary

How does your garden grow?


L to R: mint, parsley, thyme, oregano, chives, sage, tarragon, rosemary