July 12, 2017
Salad Burnet: I came upon this herb in the July 1960 issue of Gourmet, and wonder why I’ve never encountered it anywhere. According to this article, it is pretty, easy to grow, and has a cool cucumber-like flavor. Here are a few suggested uses.
Although the article doesn’t suggest it, I’d throw a little burnet into this Bloody Mary mix….
And here’s another nearly forgotten cooking suggestion from the same issue:
Should you actually want to try potatoes cooked in pine resin, you’re in luck. The Diamond Forest Products Company still sells kits. Sounds a little like frying a whole turkey: the resin is extremely flammable, and you use a lot of it. Best done outdoors.
Categorised in: Vintage Books and Magazines
The barn at Blackberry Farm is using Salad Burnet on a couple of their plates. as a part of a green tomato and melon salad, and with blackberry sorbet and sheeps milk custard on the dessert menu. It grows all over in Eastern Tennessee!
A restaurant in the small town of Decatur, TX used to serve rosin potatoes. They were the best “baked” potatoes ever: soft and fluffy. They came wrapped in brown paper, cracked open to reveal that wonderful goodness inside. Still steaming hot, they only needed a little salt and pepper, but butter and sour cream made them absolutely heavenly!
They no longer do, and it’s just not the same.
I forwarded the above recipe and link about Rosin Potatoes to my Dad. His property has many pines trees. I told him to put those trees to work!