The BEST Ways to Use Herbs from Around the World
Vložit
- čas přidán 29. 06. 2024
- Check out the UFO3 by Foreo using this link foreo.se/fhdy for 30% off the first 50 people to use my code BERYL10 at checkout get an additional 10% off!
How to be in my fridge tours video: www.beryl.nyc/index.php/2023/...
Thank you so much to Zofia, Chelsey & Kevin, Ardelan, Avi, and Sven-Joonatan for sharing your stories with us!
The artist behind me is Halima Washington-Dixon! Check out her page on my website: www.beryl.nyc/index.php/halim...
Resources to learn more Armenia and its history: library.csun.edu/blogs/cited/...
The Vietnamese spinach soup that I made in my Spinach episode: • 5 NEW Ways to Eat Spin...
My Butter episode that I mentioned: • How Does the World Eat...
“Candy mountain Charlie…”: • Charlie the Unicorn
RECIPES
Zupa Koperkowa: www.beryl.nyc/index.php/2024/...
Cornmeal Thyme Cookies: www.beryl.nyc/index.php/2024/...
Kuku Sabzi: www.beryl.nyc/index.php/2024/...
Zhingyalov’hats: www.beryl.nyc/index.php/2024/...
Karulaugupesto: www.beryl.nyc/index.php/2024/...
CHAPTERS
00:00 Intro
00:52 Polish Zupa Koperkowa (Dill Soup)
03:08 Trying Zupa Koperkowa
07:11 Armenian Zhingyalov’hats (Herb Stuffed Flatbread)
12:01 Trying Zhingyalov’hats
14:59 Iranian Kuku Sabzi (Herb Omelette)
16:50 Trying Kuku Sabzi
19:49 Estonian Karulaugupesto (Ramp Pesto Pasta)
23:25 Trying Karulaugupesto
25:23 USA Cornmeal Thyme Cookies
28:28 Trying Cornmeal Thyme Cookies
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
Hey everyone my new PBS show it out!! Check it out here: czcams.com/video/g17Ctw-uHLY/video.htmlsi=nQnhjfnJlZBXa23Q
Thank you so so much for including me in this episode Beryl, you did a better job with those zhingyalov’hats than I do! ❤
Edit: you are all so sweet in your replies, my grandma is going to cry when she hears what you all have said
Hearing you talk about what this dish means to you and your family, and how the place that birthed it doesn't even exist anymore made my heart so heavy ❤
I got all misty eyed when you spoke. Thank you for sharing your story (and recipe) with us.
I definitely cried when you spoke about making food and feeling deeply connected. The hardships of Armenian culture being wrapped with a profoundly simple hand of love in the folds of bread over the generations is beautiful, strong, and proud.
As an Armenian, your words made me so emotional. Thank you for highlighting our beautiful culture and country. ❤
@@mariannasargsian582 hayastan forever ❤️
Greetings from Candy Mountain! Thanks for the shout-out. I'm definitely going to try making zhingyalov hats this week.
omgg you were my childhood !!!!
Bring Charlie back!!
Candy mountain changed my life 😂
You're here! A celebrity sighting of the best kind:)
So grateful to be part of this episode and share about Estonia and our connectedness with nature that is also such a big part of our food culture :) You are all very welcomed to visit!
Always inspired by you and everyone all around the world that are part of this community - thank you so much for making it possible 💚
Estonia is now on my travel destinations list after this episode. Love the way you presented. So well spoken and loved that way you described nature ❤
So in love with how you described your relation to the forest, seriously considering a trip to Estonia ❤
I will be visiting Tallinn and Viljandi in July - can't wait to try all the good local foods! Thank you for sharing!
I visited many countries but Estonia was the country that surprised me the most 💕, I try to go back ever since, but sadly it’s not as connected in flights or trains to the rest of Europe, so it will stay a secret getaway from time to time.
I got emotional listening to your description of such a place with forests all around. Sounded like heaven to me! 😊
That estonian guy should have his own meditation podcast where he is talking about estonian forests..
That's exactly what I said! haha So calming 😌💚
He is so cute
I love how these videos have created a little community of people interested in different cultures and their cuisines :) I’ve already found a few staples to my diet from your videos! The little stories that go along with them make it a wholesome and inspiring experience every time. Can’t thank you enough Beryl! ❤️
Same 😍😍we’re all friends over here
Yes and now invite people to youre home how have the same interest. Spread the love and fun
@@BerylShereshewsky You should make a community episode where we share our favorite recipes from your channel ❤
@@BerylShereshewskythank you for bringing us all together.
One little nice corner on the internet :)
Scandinavians use plenty of dill as well. I must tell my mom about the “dill is the glitter of the herb world”. She’ll get a kick out of that. 😆
Yeah I was thinking the same that the Polish dish is definitely eaten in Sweden too, so you can tell it's from Eastern or Northern (and possibly central) Europe, not only Eastern. :)
I am Armenian born in Iran, love how two dishes I’m very familiar with are featured. ❤️
It would be very interesting to see an episode of “struggle foods”; historical foods that got countries through difficult times. It would not only be informative and educational, but also a big inspiration.
Thank you Beryl for what you do; sharing recipes from all around the world and give people space to speak and get seen. Ciao from Switzerland and Italy ❤️
I'm a K-6 music teacher, and I often am flabbergasted by the weird things my students think are hilarious.... and then I remember things like Charlie the Unicorn and the other things I thought were hilarious when I was their age and then I feel better about the world.
As a chef here in Sweden. Seeing ramson is one of the best times of the year when we get them sprung.
That is literally like the sign of spring has begun and summer is near.
Same in Denmark, which isn't surprising considering the proximity :p
Avi’s story was so profound. I honestly teared up. I had a friend growing up who was half Armenian, and I knew her dad’s family’s story of coming to the US to escape the conflicts there, and the pride she had in her family’s food and culture.
❤❤❤
I think we all want to go to Estonia now. ❤
Thank you Beryl for just being you. For sharing other cultures, your love of food and your amazing real personality that shines through. Your videos help me on hard days. Your are like a friend I've never met. Thank you.
Awww 😍😍
U always make me happy and smile! ❤
Yessss I literally love watching beryl's videos so much . The wholesomeness, love of cooking and just embracing new cultures is a combination you can't beat !!
OMG!! The first dill soup is like the basic Finnish Salmon soup without the salmon. If you cook that soup with fish stock and add white pepper and small cubes of raw salmon at the end of the cooking, before the cream (add a lot more than couple of spoonful, like a cup of it), you'll get salmon soup.
I've eaten it in Lapland and it's so delicious, and indeed absolutely full of cream!
Ok, maybe I got tears in my eyes from listening to Sven's description of a estonian forest and their relationship with the season, the resources that nature provide...so beautiful!
One of my go-to summer recipes that include Thyme is grilled peaches with honey-thyme-mascarpone topping. It's absolutely delicious, and the Thyme is not optional at all, as it adds a different dimension than just "sweet" to the dish.
If you're interested in ramps, Clay, WV, has a ramp festival every spring. Appalachians forage them yearly and they're a celebrated spring food!
I am not an herby gal, just because I never quite know how to use fresh herbs . This collection of recipes might change me. The people who shared their recipes and stories today… probably my favorite group . Bravo
I used to only use cilantro (mex-am) but learning recipes with different herbs has been wonderful ❤
I never knew that ramson was called that! I'm Chinese, living in the UK since birth ive always eaten Chinese food at home. We call ramson 韭菜 (jîu cài) and always go picking it with my parents in the spring, as it grows near little streams near out house. I always thought it was called wild garlic/ chives and didnt know it had another english name. We normally use it in dumplinga or stir fry it with eggs or meat and it's one of my favourite vegetables!
In the UK it’s usually called wild garlic or bear’s garlic, ramson is def the US word 😊
In the US, wild garlic and wild chives are different plant entirely (we have multiples of both, and a couple species are even invasive here). Ramps is what we call Ramson here.
You might want to look into "Frankfurter Grüne Soß", for one amazing 7 herbs "dish" from germany, outside of germany none probably ever heared of.
She should really try to make a "Frankfurter Grüne Sauce". It is a dish you can eat about anything with, from potatoes to fish, beef, and even pasta.
I actually only clicked on the video to check if it was included 😄
@@lawa3295 so did I. 😉
YES! my first thought when I saw the title!
This totally belongs in this episode!
Ich bin keine Deutsche, habe aber von der Soße gehört und diese selbst auch einige Male zubereitet. Aber vielleicht zählt das nicht, denn ich interessiere mich für Kräuter, koche sehr gerne und lerne gerne über unterschiedliche Küchen der Welt, bin einige Male in Deutschland gewesen und habe Deutsch studiert, also bin eher kein durchschnittlicher Ausländer, der niemals von der Grie Soß gehört hat.
Übrigens, die CZcamsr aus meinem Land, die Videos zum Thema Kräuter / Wildpflanzen machen, erwähnen diese Soße auch, sogar mit dem Rezept, Hintergrund / Bedeutung (Heilwirkung, Anzahl der Kräuter, Variationen usw.) etc., das mag aber daran liegen, dass wir an Deutschland grenzen. Dasselbe kann ich auch von der Gründonnerstags- bzw. 9-Kräuter-Suppe sagen. Wir haben diese Tradition nicht, aber unsere CZcamsr erzählen davon viel und informieren, dass es um Deutschland geht. Ich schaue mir übrigens diese CZcamsr nicht mal (da ich meistens YT in Deutsch oder Englisch gucke), weiß davon von meiner Familie. Und wir leben ziemlich weit von der deutschen Grenze, meine Familie ist an die deutsche Kultur etc. an sich nicht besonders interessiert, also es wurzelt nicht in unmittelbarer Nähe zu Deutschland, wir wohnen nicht nah genug, um spontan einen Ausflug nach Deutschland planen oder so.
My Armenian friend bakes that bread and I love it!!! She also adds dill to the herb stuffing. This bread and also her nut stuffed bread are my favorites. I’ve made the rice and lamb meat, dried fruits and nuts stuffed pumpkin Armenian dish and it was a great hit with my friends. The presentation was impressive. More Armenian dishes please!
Wow what a cool episode to watch! I am currently sat in my flat in Tallinn, Estonia and was so surprised to see an Estonian dish appear on my screen! Brilliant!
I am living in Tallinn for studies away from London (home) and have been so intrigued by this unique country, so it is lovely to see you share the same appreciation for Estonia!
Hello from Germany! We also make this kind of pesto. It freezes well, so I can use it for longer than just springtime. Tastes great with asparagus and other veggies. Or just on toasted brown bread. Or on pasta …. 😊
Dill is also my favourite! I try to add it to anything and everything. Mashed potatoes? Add dill. Pasta? Add dill. Scrambled eggs? Add dill. It just goes with almost everything.
Fish, pickles, butter, rye bread, white wine sauce.
It's my favorite herb too! I add it everything from egg salad, tuna salad, chicken salad, or potato salad to baked chicken, mashed potatoes, scrambled eggs, various steamed or roasted vegetables, almost anything I can think of.
You should try Baghli Poli.... a Persian dill rice with chicken dish. So good 👌
@@Enne- It looks amazing, i'll definitely try it! 🥰
A HERB episode!!!! I could have an entire series on herbs and it still wouldn't be enough. So underrated as 'something you add a bit of' rather than the killer ingredient that makes the recipe. I love herb heavy dishes. Such beneficial adaptogens, immune support and so much more. MORE HERB EPISODES PLEASE!!
Come to candy Mountain Charlie! Yeah Charlie, candy mountain 😂😂😂 I just gave my age away
Shun the non believer! 😆
Wow, holy haircut! It looks super cute and cool for summer.
In the Netherlands we commonly eat nettle soup (from the young stinging nettles). I never really realized stinging nettles are herbacious, but they make for a delicious soup, and an equally delicious tea. We forage them, and nettles are very nutricious.
And we put them in................... cheese!😋😆
@@telebubba5527 really? I’m intrigued what does that look like? Is it like a stirfry of nettles and cheese?
@@slapperorange Don't tell me you've never been to a supermarket. If it's a bit reasonable one they will have nettle cheese, just like cumin cheese, 'nagel' cheese, smoked cheese, and so on.
@@telebubba5527 ooooh brandnetelkaas, I was picturing some sort of cheese dumpling situation hence my confusion hahaha thanks for the elaboration
How do you make the soup?
Hi Beryl, from the Blue Mountains, Australia! I make something almost exactly like the dill soup. I had no idea it was a Polish dish. I LOVE dill.
That makes me think you got it from someone who is of Polish descent. I don't think we make so much of ancestry, but we are an immigrant country.
@@TheMimiSard I just added dill that I had to a thick soup I made. I have never made a Polish dish before.
I’m from emu plains and I also make a similar dish 😂
@@susandinham1999 hellooo lowlander! 😅
If you make cookies, use as cold a butter as you can (that's not frozen). It makes it stick less. You can also put the dough back into the fridge before you roll them out
I think my Polish heritage comes to play when I make creamy soups. I love dill and it goes in all of them. I also put dill on top of my fried eggs, which was a game changer. The bright, slightly tart flavor just does it for me.
Woow first episode where I want to make every single recipe! Thank you to all the participants and Beryl
Have a lovely week end
Sabrina 🇫🇷🇬🇧
So proud to see you including the Estonian karulaugupesto! It's also very common to use it to make herb butter - you simply cut it into small pieces and mix it into soft butter. I then put it back in the fridge to use later.. and make sure all utensils used are licked clean. It's lovely on its own on toast or on boiled potatoes. It's awesome.
Any kind of dish with ramsons in it (including pesto and herb butter) is also very typical for Germany since there is lots of ramsons growing in the forest here as well
Hi Beryl. Regarding ramsons (wild garlic, in German „Bärlauch“ or „Bearleek“ directly translated back to english again 😉) we have the same situation here in Germany. In spring, the stuff grows everywhere in large quantities. Even our garden is half full of wild garlic during that time. There’s so much of it that even if we make pesto out of it … we wouldn’t have the space to store it all. So … come over in spring and stock up on wild garlic … completely free. 😀
Same in Switzerland in the early springtime! Everywhere and completely free! We call it "ail des ours" in French.
I'm so so happy you made jingalov hats!!! My favorite from Artsakh! I ate this in the spring when I lived in Armenia and after a long dark winter of cabbage and beets, the bitter herbs of spring were heavenly!
Thyme goes with basically everyrhibg and gives it french italian vibes. Thyme and mushrooms are sublime.
I always enjoy you! I make a flat bread with chopped rosemary, thyme, red onion that is delish. And because of my work with Afghan refugees, I have discovered Bolani. Bolani is a stuffed flat bread that is to die for.. basically it's mashed potatoes with lots of garlic and herbs in it smeared inside the flat bread dough (think pizza dough but better). The dough is turned over in half and then baked.
So, so satisfying!
Thanks for your suggestion, I'm going to try and make bolani, it looks delicious
@@MaryaHach My Afghan family I help, the mom makes this for me all the time and takes great delight in my delight. I can make a meal of it!
"Grüne Sauße" is from Germany/Frankfurt with a specific Varieté od herbs served as a sauce with potatoes.
Poland has a sorrel soup.
So astoundind to me that someone as food versed as Beryl never had yet wild garlic. It even grew in the Yard of my flat this year. I randomly found it there and had a bliss harvesting it so close by.
And then Hungary has a sorrel ragout (a thicker variety of soup), which is traditionally eaten with boiled or mashed potatoes, hard boiled eggs and bacon.
The Armenian person, they had the most wonderful moving story and the most wonderful herb usage & recipè.
Want to thank them for their contribution to this wonderful vlog.
I am a watercress fanatic - so I can get my fix of healthy greens.
I find bread recipes around the region of Armenia & surrounding countries - are the best makers of bread from around the world.
One wonderful vlog Beryl - thank you for posting & sharing.
I’m the Armenian person, thank you so much ❤ it means a lot that you appreciated our story
@avibarr2751 - I was really moved to hear your passion for your ancestors & country of your origin.
My favourite food ever is from the countries around the area you are proud of.
My life would be so empty without batilgian, hope I haven't insulted you by using an Armenian word!
Aubergines (word used here in England) - are my favourite food - I eat them more than twice a week.
You take care & your reply was so considerate & kind.
I love Karulaugupesto (or Bärlauchpesto as we call it in swiss german). We usually make a family event out of it when it's Bärlauch-season (other than pesto we also often make gnocchi or ravioli with it). Personally I love adding some lemon juice and peel to the pesto for that extra kick of freshnes.
How about a WILD/FORAGED food segment?!
These all looked fantastic. I'm so curious about each and every one of them. Thank you, as always, for your hard work and generosity.
Regarding the cookies recipe - almost all cookie recipes start out with "Cream the butter and sugar together till lighter in color and creamy." This means mixing (with a wooden spoon) the butter and sugar until you've got the texture of cream. In other words, you want the sugar crystals to combine with the butter, dissolving away, and this is done with mechanical force (as opposed to heating the ingredients). You don't want to use your hands because now you're introducing heat. You want the sugar crystals to dissolve using mechanical force but not either ingredient to dissolve due to the introduction of heat.
When you use your hand-mixer, put the beaters perpendicular to the base of the bowl, not angled. Simply keep your beaters perpendicular to the countertop/base of the bowl and as the beaters spin, the food will be flung around inside the bowl, instead of being able to escape.
And use a wooden spoon because wooden spoons are able to "mash" the sugar crystals, making that cream texture you're going for. Incidentally, you'll know your sugar-butter mixture is done when the mixture lightens in color and you cannot feel any crystals as you press the spoon against the bowl (or a dab of the mix between your finger and thumb); the graininess will be gone, as the crystals are now dissolved.
I highly recommend the CZcamsr @BenjaminTheBaker. His shorts are so good at teaching all the ins and outs of what makes a crispy cookie versus a chewy cookie, or why cookies spread versus don't spread while baking, or how to get the perfect cream puff dough, or how to get a cheesecake without the annoying split on top, on and on with all things baking. I've learned oodles and oodles from him; he's such a good teacher.
I know this is long! Your sweatshirt did, however, say to "read more books." 🤣
Ramps or ramson are a different species in North America and than in Europe! Europe has _Allium ursinum_ , while ramps in North America is _A. tricoccum_ . As far as I know, they're culinarily interchangeable (I've never had either, but I've been aware of them for years), but the North American species was long used for both food and medicine by Indigenous Americans, and - trivia for you - it's also the namesake of the city of Chicago, through a French rendering of the Miami-Illinois word for the plant.
I thought I had never heard of ramsons and then I saw them. They grow everywhere where I live but we call it wild garlic. I come from the UK. So yummy
Dill is the secret ingredient to my spinach artichoke dip, it’s so good in so many things!!
ooooh sneaky!
Pesto from ramson (Bärlauch) has also become an indispensable part of German cuisine since the 90s, but most of us have probably no idea that we share that with Estonia.
Thyme recipes, 1. Thyme butter for pierogies, pasta etc
2. Use thyme with fish poached in wine
3. Thyme butter garlic roasted carrots (or any other roasted veg)
4. Shallots and thyme in gravy
5. Lemon thyme sorbet
6. Thyme honey butter on focaccia
7. Olive oil cake with thyme (my original recipe was for rosemary)
8. Squash with Leekes ham (prosciutto) and Thyme
9. Honey and Thyme custard
10. Mashed Potatoes with caulflower Butter (brown) and thyme
11. Lamb with Honey thyme
12. Lemon Thyme Vinegar
Hope those are enough ideas...Hugs Jim
Delighted to be here for your first Estonian inclusion - and what a great choice! As a väliseestlane here in Canada, I can testify that we are still forest people wherever we land. Ramp pesto is a spring tradition for me here - what a thrill to learn that my people are doing this in the old country, too. 🇪🇪 Represent!
I was already wowed with how you were crimping it so perfectly AND it was your first try too! I was as excited for you too 🎉 😄
I tried the Zhingyalov hats... made it like an Indian Paratha with wheat flour . It was an absolute hit at home and a fun way of getting different unusual greens. I put Shard/fenugreek leaves, chives , green onions and tons of parsley. added green chillies & ginger for flavour. yumm !!! thanx Arvi and Beryl.
Went to a place called Zhengyalov Hatz when on a road trip past LA and only had time for one meal... Best decision in that trip, perhaps. The flavor was mind-blowing. Seeing this dish show up really didn't disappoint with the title.
I’m so intrigued by Estonia now 🇪🇪
This is not only my favorite cooking channel but my favorite CZcams channel as well. I get so happy whenever I see a new episode, getting to know so many different cultures and dishes it's amazing. This episode made me want to try cooking with more herbs which is not something we do in central America
Thank you!! I love herbs! I have to use them all the time in my savory cooking! I love how food is the powerful connector to gatherings & to people from around the world. We get to know a culture by its food. Thank you for this, Beryl!! PS. I love using thyme in chicken dishes.
Speaking of Charlie the Unicorn, maybe a kidney episode?
Cranberry juice, bacon, kidney, garlic, and rosemary in the insta-pot is amazing on mashed potatoes.
Dill is also my favorite herb, along with curly parsley. My grandma’s house smelled of dill, black coffee, and baking bread. It was sublime. Trust me.
Sven Joonatan is probably doing more work than the tourism ministry for Estonia right now!!! Who wants to go to Estonia from his description?? 🙋🏻♀️
Sweet, Savory (or Umami), Salty, Sour, Bitter, Ethereal. Dill is usually described as having an "ethereal" flavor. Whatever that means.
You should make a short of him talking about the Estonian forest. I would watch that over and over when I am stressed or anxious.
You’re amazing!!! Loved this episode so much! Thanks for
Look Beryl.... it's a magical liopleurodon!!!!😂😂😂❤❤
When I saw your callout for this, I had high hopes that someone would include what I now know as kuku sabzi. I read about that a while ago in a newspaper article, wanted to make it, and then promptly forgot the name of the dish - all I remembered was that it was made for Nowruz, and that it had a whole lot of herbs in it!
Thank you Beryl for representing our Armenian food❤
Zhengyalov Hac is my childhood food and when I eat it, I always remember my grandma... So many warm memories come to my mind, it makes me remember my homeland, but unfortunately it is not possible to go there anymore...
I first cooked with thyme few years ago when making a fish chowder from Brittany, with sweet potatoes and red bell peppers. I absolutely loved it! I've been adding thyme to most of my veggie dishes ever since, but the combo of sweet potato and thyme is still my favourite.
Can we please talk about how nice and sympathetic Sven Jonathan from Estonia is? Such a great charisma. Baryl you are, too. 😀
Zupa koperkowa? I didn't expect this humble soup here. I love it
Beryl, thanks so much for today's theme. Always a challenge to use herbs in different ways instead of always resorting to the 1-2 recipes conventionally used for a particular herb.
It is so fun watching you loving making stuff!
Hey beryl, love your videos! You should do an episode about food from local holidays around the world...
So happy to see another yummy Polish dish on your channel and thinking about my family's versions of these recipes, but even more excited to see an Estonian dish!! I'm going there for the first time in July - might be too late for ramps, but I'm eager to try traditional foods and enjoy the forests :)
I love this episode! My garden has a lot of herbs this year, and I’m learning new ways of using them. Thanks Beryl!
Always keep waiting for your videos Beryl. Love you
So inspired by this episode! Very fun to watch and I very much want to cook now. These recipes all seem so delicious to me. Thanks for sharing ❤
OMG the moment I saw the title, I knew this episode will be my favorite! I LOVE herbs, I grow a lot of herbs too. This summer, when I'll have a lot of herbs in the garden, I know what to do with them!
Btw, as a potterhead, my eyes didn't miss your marauder's map kitchen towel!
Oooh, Beryl, you're gonna love the Frankfurter Grüne Soße/Frankfurt Green Sauce. It's made traditionally with seven different herbs finely chopped or blitzed into a yoghurt based sauce, served cold over hot peeled firmly cooking potatoes, alongside hardboiled eggs, sliced in half.
The seven herbs in German are Pimpinelle, Petersilie, Kresse, Schnittlauch, Borretsch, Sauerampfer, and Kerbel. Unfortunately my cooking vocabulary sucks, so I will have to rely on google translate for several of those herbs. Pimpinelle = burnet or garden burnet,
Petersilie = parsley
Kresse = cress
Schnittlauch = chives
Borretsch = borage
Sauerampfer = Sorel
Kerbel = chervil
I hope these are correct. Maybe you can find a proficient German speaker and chef to verify those translations.
Of each those herbs you will need 50 grams each, which is quite a lot. But it's not absolutely necessary to be exact. Blitz them together with 250 grams of a firm natural yoghurt plus 250 grams of sour cream, plus a tablespoon of mustard, plus pepper and salt to taste.
Hardboil 4-6 eggs, depending on size and taste. Peel and chop 2-3 eggs and carefully mix them into the sauce. Serve the others sliced in half as a side. The sauce is NOT cooked or served warm.
Best served with firmly cooking potatoes, peeled, hot. Mush on the plate as desired. Salt and pepper to taste at the table.
Deviating from the traditional recipe my family loved a good sprinkle of mixed caramelized onions and baccon cubes as a garnish on top. The baccon should be crunchy, the onions slightly jammy-brown.
Enjoy.
that was a brilliant episode! This Australian had never heard of "Ramps" before....but after seeing that recipe, I found a supplier of seed and bought a packet :-) ALSO, what to do with Thyme? Mushrooms, thyme, put them in the oven. that is all
great job with the doughs, Beryl!
Love your show. My great granny taught me to bake and I know you have angst sometimes. Tip from granny - scoop your flour into the measuring cup then level off with knife. Dont scoop and tap, you get too much flour. Every bit makes a difference. Happy baking. Maybe well see you in the fridge episode. My daughter wants to send a video.
LOVE this episode! Thank you Beryl for sharing your channel with all of us! I'm so grateful to everyone who shares their story and recipes, thank you so much!
Also, thyme is fantastic for sauteeing mushrooms in butter and garlic and adding to a baked breakfast or pasta😊
Love that you featured Iranian kuku sabzi! If you liked that, you should try, ghorme sabzi! It’s a wonderfully delicious herb stew with dried limes and beans that can be made with meat or vegan.
Omg Zhingyalov’hats! My hometown Glendale, CA is home to the largest Armenian population outside of Armenia! If you're ever in LA, visit Zhengyalov Hatz, which specializes in this flatbread!
Great episode!
Estonia sounds magical.
Persians definitely know how to make good use of herbs in stews and other dishes (e.g. sabzi polo, kookoo sabzi, etc etc). Fresh herbs like parsley and basil are also served alongside Persian dishes.
One dish that isn't usually considered an herb dish (I think) is tabbouli. Thats a Middle Eastern salad with parsley as the star ingredient. One of my faves!
Would love to see mint leaves in an herb dish featured on this channel!
I work with mostly Lithuanian people and there is also the same kinda relationship with the forest and I adore it. Its so magical.
I have a couple as coworkers whose kids were born here in the UK, and at least once a year they visit home and their families, and get their two boys off their phones/consoles/the internet.
Its really wonderful
I would love to visit Estonia, Lithuania, Latvia and more. But after Lithuanian the next majority at my job is Polish, I didnt even see the headings for the first recipe, just saw dill as the first ingredient and assumed it had to be Polish 😂
❤ love your videos. The Polish soup looks so yummy
Totally got the reference! Shun the nonbeliever!! SHUNNNNNNN! 😂😂😂😂😂
Love the new haircut❤
Goodness I'm early today! Cheers from the middle of Canada!
Our girl being noted by Foreo !!!!Loved it!!!💜💜💜💜
Maybe you can do an episode about different fried breads from around the world. lots of countries have different versions of it and also have it with different fillings. in Southern Africa (South Africa, Botswana &, Namibia for instance) where we are from, it is called by different names, amongst others amagwinya, or vetkoek (fat cake) and is usually had with curried ground beef. But in Tunisia where we currently live, their version is called fricassee, and they have it with potato, boiled egg, salad and tuna. I am sure there are many other amazing versions out there.
This is such an interesting episode, love the reference to the “Forest people” so sweet.
Oh my God I loved that Llama!!!!!! Carllllll
omg beryl your hair looks so good!! 😳💜
What impresses me about so much of south east asia cooking, is that instead of teaspoons of herbs, they use handfuls. In Vietnam I once had a wonderful clam dish of clams in a clear dill broth.
oo estonia represent. I'm from there. I love karulauk aka ramps. you can do just bread & butter & a couple of leaves on top ..or sour cream & salt & lemon + chopped up ramps for a side salad
Aaaaah I love your marauders map!!❤
What an amazing episode!
As a German living next to lots of forrests with a grandpa, who was what you would maybe call a ranger, I grew up with collecting ramson, mushrooms, Preiselbeeren(like your cranberries, but smaller and wild), wild strawberries and blackberries and woodruff. You can still find all of them in the forrest, but not a lot of people do it anymore.
What do you make with the woodruff?
At home we make a punch flavoured with woodruff( whitewine, Selters, sparkling wine, a little sugar) to celebrate spring on the night before first of May( that's a public holiday in Germany). Germans love woodruff flavoured things( the flavour is not natural most of the time) like ice cream, candy, soft drinks, their coloured green and the children love it.
Start video here -> 24:09
Béryl, thyme is delicious in beef stews too, especially variations of beef with red wine. It can be also be added to New England style clam chowders.
BTW, corn meal is also delicious in waffles and substituted about 25 % in pie doughs for pot pies particularly for chicken.
Just some hints from an older home cook - I watch because I appreciate all the ideas from everybody else’s familles with you testing them out.
Been to Tallin and loved it so much! ❤And I remember Estonian people being so nice and kind! 😊 Do yourselves a favor and go visit that beautiful country! ❤
On a totally different note, in Florence (Italy) they make this sweet little bread with raisins and rosemary which is called PAN DI RAMERINO... You should look it up and try to make it! You'll thank me later! 😉