....but what can I do with it for Saint Pat's Day? I have a very
vigorous parsley plant that grows beyond my ability to use it up in
ordinary ways. Anybody have any ideas about a dish that will use a
lot of parsley? Even better if it's something that will go with
corned beef. I don't want to make pesto because it's not warm enough
yet to grow fresh basil. -aem

"aem" > wrote in message
...
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

chimichurri!

On Mar 16, 10:59*am, "Gunner" > wrote:
>
> chimichurri!

Well that's an interesting thought. I can't quite visualize
chimichurri as a spread for corned beef but it might work. If not,
maybe we could use it as a spread for rolls/bread, a la the Chilean
pebre. -aem

aem wrote:
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

Finely chop the parsley, sprinkle over boiled potatoes.

--
John Kane, Kingston ON Canada

On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
wrote:

>...but what can I do with it for Saint Pat's Day? I have a very
>vigorous parsley plant that grows beyond my ability to use it up in
>ordinary ways. Anybody have any ideas about a dish that will use a
>lot of parsley? Even better if it's something that will go with
>corned beef. I don't want to make pesto because it's not warm enough
>yet to grow fresh basil. -aem

The first think I thought of was "green eggs and ham" - made green
with the addition of parsley, then I thought of tabouli....


Tabouli

Ingredients
1 cup cracked wheat (bulgur)
1 cup very hot water
3 bunches finely chopped flat leaf parsley
1 cup chopped fresh mint
1 firm tomato, seeded and chopped
1 cup cucumber, seeded and chopped
6-8 green onions, chopped
1/2 cup Extra Virgin olive oil
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 teaspoon cayenne pepper (optional)

Preparation

Soak the cracked wheat in the hot water until the water is absorbed,
about 30 minutes. Drain any excess water, if necessary, and squeeze
dry.

Prepare the chopped parsley and mint and set aside.

In a large bowl, mix bulgur, chopped tomatoes, chopped
onions/scallions with lemon juice, salt and pepper. Stir in the
parsley and mint. Add the olive oil and lemon juice and mix,
adjusting seasoning by adding more oil or lemon if desired.

Serve cold garnished with romaine lettuce.

--
See return address to reply by email
remove the smile first

In article
>,
aem > wrote:

> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil.

Make parsley pesto. There's a ton of recipes out there.

Miche

--
Electricians do it in three phases

aem wrote:
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

Cook up your favorite rice and mix with equal parts of chopped parsley and
green onion. Serve with butter. It's good.
Janet

On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
wrote:

>...but what can I do with it for Saint Pat's Day? I have a very
>vigorous parsley plant that grows beyond my ability to use it up in
>ordinary ways. Anybody have any ideas about a dish that will use a
>lot of parsley? Even better if it's something that will go with
>corned beef. I don't want to make pesto because it's not warm enough
>yet to grow fresh basil. -aem

Tabbouli?

Salsa verde (the Italian version)? The recipe I made years ago,
called for lots and lots of parsley.

Christine

> On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
> wrote:
>> ... Anybody have any ideas about a dish that will use a
>>lot of parsley? ...

It's not a <lot> of parsley but it uses up more than a garnish and it should
help you keep up with the supply. Besides, it tastes really good!

CREAMY TOMATO DRESSING
(From Bon Appetit, I think)

1/4 cup drained, diced canned tomatoes
1/4 cup chopped parsley
1/4 cup cider vinegar
1/4 cup mayonnaise
1 teaspoon dried basil
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon superfine sugar
1/2 cup olive oil

Puree all ingredients except olive oil in processor. With processor running,
add oil and blend until smooth. Add salt and pepper to taste.

Felice

On Mar 16, 1:31*pm, "Felice" > wrote:
>
> It's not a <lot> of parsley but it uses up more than a garnish and it should
> help you keep up with the supply. Besides, it tastes really good!
>
> CREAMY TOMATO DRESSING
> (From Bon Appetit, I think)
[snip recipe]

This looks tasty. What's your favorite thing to use it on? -aem

"aem" > wrote in message
...
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

You can always just cut sprigs off, tie them together and hang it upside
down for a few days to make your own dried parsely.

I think this would go well with corned beef, though it is hardly Irish:

Ingredients:

2 large carrots, quartered lengthwise
3 stalks mint leaves, chopped
3 stalks parsley, chopped
2 cups mung beansprouts
1 small cucumber, julienned
2 cups ice water
tablespoon white vinegar
2 tbsp brown sugar
½ tsp salt

Directions:

Peel thin strips from the quartered carrots using a peeler.

Combine carrot strips, beansprouts and cucumber with water, vinegar, sugar
and salt. Mix well. Cover and refrigerate for 45 minutes.

Drain and discard liquid just before serving. Sprinkle with parsley and mint
leaves. Serve.

It's a great pallete cleanser too.

Paul

aem > wrote:

> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef.

Here is a nice recipe from _Nose to Tail Eating_ by the great Fergus
Henderson I posted before. The parsley salad can of course be served
with a lot of things, corned beef being one. It can also be served by
itself.

Victor

Roast Bone Marrow and Parsley Salad

To serve four

12 x 7-8cm pieces of middle veal marrowbone
a healthy bunch of flat-leaf parsley, picked from its stems
2 shallots, peeled and very thinly sliced
1 modest handful of capers (extra-fine if possible)

DRESSING
juice of one lemon
extra virgin olive oil
a pinch of sea salt and pepper
a good supply of toast
coarse sea salt

Put the bone marrow in an ovenproof frying pan and place in a hot oven.
The roasting process should take about 20 minutes, depending on the
thickness of the bone. You are looking for the marrow to be loose and
giving, but not melted away, which it will do if left too long
(traditionally, the ends would be covered to prevent any seepage, but I
like the colouring and crispness at the end).

Meanwhile, lightly chop your parsley, just enough to discipline it, mix
it with the shallots and capers, and at the last moment, dress.

Here is a dish that should not be completely seasoned before leaving the
kitchen rendering a last-minute seasoning unnecessary by the actual
eater; this, especially in the case of coarse sea salt, gives texture
and uplift at the moment of eating. My approach is to scrape the marrow
from the bone on to the toast and season with coarse sea salt. Then a
pinch of parsley salad on top of this and eat. Of course, once you have
your pile of bones, salad, toast and salt, it is "liberty hall".

In article
>,
aem > wrote:

> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

Chimichurri sauce. Lots of garlic, parsley, olive oil, a little carrot.
Guaranteed to keep vampires away. Might even improve corned beef.

Cindy, not a big corned beef fan

--
C.J. Fuller

Delete the obvious to email me

"aem" > wrote in message
...
On Mar 16, 1:31 pm, "Felice" > wrote:
>
> It's not a <lot> of parsley but it uses up more than a garnish and it
> should
> help you keep up with the supply. Besides, it tastes really good!
>
> CREAMY TOMATO DRESSING
> (From Bon Appetit, I think)
[snip recipe]

This looks tasty. What's your favorite thing to use it on? -aem

Oh, any old thing: yer basic salad, in-season tomatoes, chilled asparagus,
whatever. It's also good by the spoonful.

Felice

> On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
> wrote:
>
> ... Anybody have any ideas about a dish that will use a
>lot of parsley? ,,,

How about a marinara sauce? Mine calls for a <lot> of parsley. I use it with
shrimp or spaghetti or both.

Felice

aem wrote:
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

Tabouli. There's TONS of parsley in good tabouli.

Serene

On Sun, 16 Mar 2008 11:02:58 -0700 (PDT), aem >
wrote:

>...but what can I do with it for Saint Pat's Day? I have a very
>vigorous parsley plant that grows beyond my ability to use it up in
>ordinary ways. Anybody have any ideas about a dish that will use a
>lot of parsley? Even better if it's something that will go with
>corned beef. I don't want to make pesto because it's not warm enough
>yet to grow fresh basil. -aem

Serve this at cocktail time.
Every time I take this to a party I'm asked for the recipe.

@@@@@ Now You're Cooking! Export Format

Parsley Salad

salads/dressing

1-1/4 cups carrot, shredded
1-1/2 cups italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup evoo
1/4 cup red wine vinegar
salt & pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add
in the EVOO and vinegar to assist in breaking down the parsley, salt
and pepper to taste, cover and set aside in refrigerator to allow all
the flavors to meld.

Contributor: The Ranger on rfc

** Exported from Now You're Cooking! v5.82 **

koko
---
http://www.kokoscorner.typepad.com
updated 2/24
"There is no love more sincere than the love of food"
George Bernard Shaw

aem wrote:

> I don't want to make pesto because it's not warm enough
> yet to grow fresh basil.

Bagnet vert, a parsley based sauce from Piedmont: wonderful with boiled
meat, it also goes very well on bread.
I even found a translation and it seems ok, here it is:

http://italianfood.about.com/library/rec/blr0175.htm
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Mar 17, 6:04 am, "Vilco" > wrote:
>
> Bagnet vert, a parsley based sauce from Piedmont: wonderful with boiled
> meat, it also goes very well on bread.
> I even found a translation and it seems ok, here it is:
>
> http://italianfood.about.com/library/rec/blr0175.htm
> --[snip]

Thanks to you and the other responders.. This and the other
suggestions give me plenty to try with my overabundant plants. -aem

aem wrote:

> Thanks to you and the other responders.. This and the other
> suggestions give me plenty to try with my overabundant plants. -aem

I am pretty jealous. My parsley died off over the winter.
My mother could keep a huge bed full of parsley going and I just can't
seem to manage it? What is your secret?

"Goomba38" > ha scritto nel messaggio
. ..
> aem wrote:
>
>> Thanks to you and the other responders.. This and the other
>> suggestions give me plenty to try with my overabundant plants. -aem
>
> I am pretty jealous. My parsley died off over the winter.
> My mother could keep a huge bed full of parsley going and I just can't
> seem to manage it? What is your secret?

It's biennial, so you have to have new plants every other year. People who
always have it are seeding or allowing seeding every year so that some of
the plants are always young.


--
http://www.judithgreenwood.com

Giusi wrote:
> "Goomba38" > ha scritto nel messaggio
> . ..
>> aem wrote:
>>
>>> Thanks to you and the other responders.. This and the other
>>> suggestions give me plenty to try with my overabundant plants. -aem
>> I am pretty jealous. My parsley died off over the winter.
>> My mother could keep a huge bed full of parsley going and I just can't
>> seem to manage it? What is your secret?
>
> It's biennial, so you have to have new plants every other year. People who
> always have it are seeding or allowing seeding every year so that some of
> the plants are always young.

Hmmmm... I'm trying to figure out if that is easily done in a one of
those huge deck pots? Anyone? Anyone? Ferris??

On Mar 17, 5:21*pm, Goomba38 > wrote:
> Giusi wrote:
> > "Goomba38" > ha scritto nel messaggio
> ...
>
> >> I am pretty jealous. My parsley died off over the winter.
> >> My mother could keep a huge bed full of parsley going and I just can't
> >> seem to manage it? What is your secret?
>
> > It's biennial, so you have to have new plants every other year. *People who
> > always have it are seeding or allowing seeding every year so that some of
> > the plants are always young.
>
> Hmmmm... I'm trying to figure out if that is easily done in a one of
> those huge deck pots? Anyone? Anyone? Ferris??

My climate (SoCal) is so mild that parsley thrives in the winter.
When it gets hot the parsley will do worse and the cilantro will do
better. We have raised beds now but in past years we grew herbs,
including parsley, in large pots Give it a try. -aem