Oregano and Marjoram:
An Herb Society of America Guide to the Genus Origanum
Recipes
Pantry Pâté with Cannellini Beans, Dijon and Green Peppercorns
1 19-ounce can ready-to-eat cannellini beans, drained and rinsed
1 clove garlic, mashed
1-2 tablespoons extra virgin olive oil
2 tablespoons plain sour cream or yogurt
1 teaspoon green peppercorns, drained and finely chopped
1 tablespoon Dijon style mustard
2 teaspoons chopped fresh chives
½ teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
2 teaspoons chopped fresh oregano – mild O. xmajoricum preferred
1/8 teaspoon freshly ground black pepper
1 teaspoon ground coriander seed
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco Sauce
Salt to taste
Combine beans, garlic, olive oil and sour cream or yogurt in food
processor bowl. Process until smooth. Stir in remaining ingredients.
Taste for seasoning; adjust salt and pepper. Refrigerate overnight;
serve at room temperature with crackers, toast, crusty bread or raw
vegetables.
Yield: Approximately 2 cups, 6-8 servings with accompaniments
Recipe © Madalene Hill and Gwen Barclay
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