Show t 9 The Salt Lake Tribune iUIBy Claro1 Flinders The thing about growing your own herbs Is that they need to be absolutely right next to the back door -where you can reach them instantly A handful of basil a few leaves of tarragon — they seem so minor in themselves that you wouldn't necesthe far end of the garsarily trudge to den for them — yet they make all the difference in a meal really so it’s best to keep them at your fingertips I’ve always known that but never pot around to practicing it but now in the kitchen my family shares with my old friend Laurel's that’s how it is There’s a greenhouse adjacent to the kitchen itself where the basil season Is stretched to several months where coriander grows year 'round g and French tarragon parsin ley great extravagant clumps and marjoram in dainty round-leafe- d bushes Outside the greenhouse in a pro- tablespoons olive oil h cup warm water 6 11 tected but very sunny spot is a big shrubby clump of sturdy assertive rosemary and next to it lavender and & t Fresh rosemary leaves chopped 2 to 4 tablespoons 2 or 3 garlic cloves chopped optional ‘A to 4 cup grated Parmesan cheese oregano The fragrance on a sunny day can be overwhelming And what a treat it's been! When you're trying to prepare wholesome fresh vegetarian food that stays low on the fatty side of things the extra oomph of freshly grown herbs is a terrific help And you feel so smug when you see little cellophane bags of the stuff in the produce section going for 75 cents or 1 a hit Actually though it is great that can buy herbs now — at our local armer's market they're one of the featured attractions low-lyin- By and large fresh herbs don’t benefit from long cooking Rosemary is an exception — nothing will keep it down! My family's current favorite use for it is Foccaccio a flat bread baked at high temperatures after it's been painted with olive oil garlic and Salad burnet was new to me but its fresh cucumber-lik- e flavor adds a lot to salad and its round leaves are pretty Feathery dill — perfect in potato dishes and with green beans Chives are there and garlic chives as well slightly milder — wonderful In salads saw-tooth- rosemary Nowhere do fresh herbs make more of a difference of course than in the great salads of summer When every mouthful has a surprise and (MKREDfflJQyRIb JL The newest and most unique high tech the heart design restaurant located of downtown where our "fashionable Mannequins" owolt you throughout the restaurant In luncheon Buffet a taste tempting satisfiers Menu selecarray of tions also available mid-da- y scrumptuous Continental Dinner en- Dissolve the honey in the 2 V cups warm water and stir in the yeast Stir the salt into the flour Make a well in the center and pour 2 tablespoons of the oil and the yeast mixture into the well Starting from the center stir with a spoon or with your hand until the dougn incorporates all the flour Turn the dough out on the table and put about half a cup of warm water in the mixing bowl Use this water instead of flour to keep the dough from sticking to your hands and the table while you knead You probably will be able to use up the water ending with a soft pliable dough that's very elastic Knead well about 20 minutes Form the dough into a ball and place it smooth side up in the bowl Cover and keep in a warm draft-fre- e jZasmary you've splurged on a really good vine-pa- r you can keep a very tight rein indeed on the olive oil Foccaccio 1 teaspoon honey 2' cups warm water 2 teaspoons active dry yeast 1 tablespoon salt 6 cups whole wheat flour &UQV&OS G7G 7© &ieezQ AO place After about an hour and a half gently poke the center of the dough inch deep Wlth your wet fin-pabout If the hole doesn't fill in at all or if the dough sighs it is ready for the next step Press flat form into a smooth round and let the dough rise once more as before The second rising will take about half as much time as the first Turn the dough out on a lightly floured board Shape it into a smooth round (or rounds if you are going to make two) and let it rest until quite soft With floured or wet hands pat it from one side to the other to press out all the accumulated gas Keep pator flinging and ting and pressing twirling — being careful not to tear the dough until it is the size and Mon-F- Dinner rl Mon-Sa- be Try Usl Sbu’ll Closed Sunday t 22 1987 E5 -- er - Back! 139 Cast South Temple (old Clk's Building) shape you need The dough fills a cookie sheet or a large pizJ' t in M pan Combine remaining olive otli chopped rosemary and garlic and paint it on the bread Let rise in a warm place again for about half art hour Meanwhile preheat the oven to 400 degrees ' ) - 328-560- 0 1 u 11 ’ ItC Bake 15 to 20 minutes until it’ " lightly browned then remove from" oven and sprinkle with Parmesan u‘ Return for three minutes more — un til cheese is fragrant n‘v Makes enough for a party — two' loaves worth If you don’t want that a much just form half the dough into a lo normal loaf or cinnamon rolls and l bake it that way -- tech: mi With Physician Finder it’s now easy to get information on hundreds of doctors from Alta View Cottonwood and LDS hospitals with one quick phone call Our free computerized network groups doctors by specialty location availability and even by the types of insurance accepted So no matter what kind of doctor you’re looking for call us today DQoaaaaE TO THE GROCER: Pleas accept' this coupon for IS ott the pur-- 1 chase of any two Lynden Farms' Frozen Vegetable Varieties We will redeem it for IS plus 7 handling coat provided you have compiled with the term of this offer Invoices proving purchase of sufficient stock of our merchandise 264-111- 1 D flescRvnnoNS free Validated Indoor Parking ! 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