ÔCOOKING
WITH CULINARY HERBSÕ
Ever
wonder why everything tastes so special and seems to exude delicious aromas
when you eat at a good five star restaurant? ItÕs almost always because of the
seasoning. Exceptional chefs know that fresh food is best when the recipe
includes fresh herbs.
Cooking
with fresh herbs is like icing the cake- it so beautifully completes your dish.
Whether you plant them or pick them up at the farmer market or grocery once one
begins using fresh herbs, youÕll never want to go without.
Herbs
are one of natures little surprise packages that contain a lot of flavor. A
little goes a long way, and allows the cook to cut back on the use of sugar,
fat and especially salt. You do not need much to make an extraordinary impact
in your cooking and your health. Research shows many culinary herbs have
antioxidants that may help protect against such diseases as cancer, high blood
pressure and heart disease.
Cooking with
herbs may seem a little daunting at first so just start with one herb and one
dish at a time. Great food should be simply prepared and is wonderful by
itself, but add a few fresh herbs and you have created a masterpiece. Once you
achieve the art of seasoning with fresh herbs, you will be astounding family
and guests with your remarkable culinary talents. Since it can be difficult
especially in the colder months to find fresh herbs, dried will do. To extract
their wonderful flavor, add them when you first begin the preparation of your
dish.
Here are some ideas to help you start combining fresh
herbs with your foods.
Basil – a
natural with tomatoes, Italian dishes, pasta sauce, peas and zucchini
Chives – great
in dips, sprinkled on salads, potatoes and soups either as a garnish or cooked
Cilantro – Use
very sparingly a little of this herb will quickly overwhelm the dish. Wonderful
with Mexican dishes, Caribbean cooking and fresh tomato dishes.
Dill- Of course the
pickle, try some in your potato salad, on cottage cheese, fish, green beans and
dips
Oregano- A must with
Italian sauces, peppers, and homemade pizza sauce
Parsley- the curly leaf
variety is preferred by most cooks, great with potatoes, tomatoes, tabouli and
other marinated vegetable dishes. Makes a pretty garnish
Rosemary- A personal
favorite- wonderful in hamburgers on the grill, chicken, turkey, roasted
potatoes, stews and stuffing
Tarragon- A must for
fish, great with eggs and cream sauces
Chives,
rosemary, tarragon and dill are also wonderful in butter. Chop the herb very
finely, heat the butter very hot, not boiling and add 1/8th teaspoon
of the desired herb. Let sit for 24 hours, 48 is better and serve. Dill and
chive are also good when mixed with soft cheeses.
If your
spice cabinet or garden contain only a minimum of herbs, you are missing out on
some of the delightful culinary experiences of life. CanÕt find fresh? Try
dried herbs purchased from the local health food store where you can buy very
small amounts from bulk bins inexpensively. Till next time, Rebecca
072408