Herbs and cooking notes

Herbs and a note from the chef.

Basil (Fresh is best) Basil is tasted more at the nose that at your palate. This herb is best used fresh and when it is added at the end of the cooking process, such as when you turn the fire off that pasta sauce. You can also add this as garnish. For salad, eggs, sandwiches, veal or steak, you can add some chopped fresh basil. You can also add it into some softened butter. This is great for applying on biscuits. Using a food processor, make a paste out of fresh basil and olive oil by blending them together. You can keep this in the freezer to add to rice dishes and soups.

Meanwhile, you can use dried basil when you want to add it to stew and soup recipes. You can also add this to tomato sauce.

Parsley (fresh is best) Use parsley the same way you use basil. You can add parsley to add more flavor to tabbouleh, bruschetta, salads, gravy or tuna. You can also use it with potatoes or meat. Parsley can come as the curly variety or the flat leaf kind. The flat leaf is usually more flavorful. As in basil, fresh parsley can be made as a puree and frozen for future use.

Rosemary (fresh or dry) Of course, fresh works better than dry. As for dried rosemary, you should remember to use a lot of liquid. This herb can be brittle and hard when dried so be sure to allot for a longer cooking time, in order for it to rehydrate. Rosemary is a perfect complement to roast chicken, whether you are using dried or fresh. Just remember to tuck the stems under the skin before you put it in the oven for baking. For Greek cuisine (such as lambs), potatoes, gravy, biscuits and meat marinades, use some fresh herbs.

Ginger (fresh is best) Dried ginger can taste hot and spicy while fresh ginger is oftentimes imbibed with a lemony and sweet taste. When you are able, use fresh ginger and grate it for adding into fish marinades, stir-fry dishes or roasted vegetables. When baking cookies and other baked treats, you can use fresh, candied or grated.

Oregano (dry is best) As this herb dries, the flavor it retains is further intensified. When cooing Greek, Mexican or Italian dishes, especially those with tomato-based sauces, simmer the dried leaves. Before adding them, crush them between your fingers. The flavor of oregano may also differ depending on the kind. It may go from mild to pungent.

Sage (used fresh or dry) Sage is best when used sparingly and in tandem with other herbs. It brings out a complex flavor. It is pungent in flavor, with the fresh tasting a bit milder that the dried kind. For salads and meat marinades, you can use the milder kind of sage such as pineapple sage. You can also use this herb for sauces and dishes that use tomato as base. You can also sage with a wide variety of food – rolls and biscuits, stews and soups, poultry, veal, fish, vegetables such as winter squash and gravy and stuffing.

Tarragon (fresh is best) Tarragon has a licorice flavor that can accent your poultry, ham glaze and a host of seafood. You can also use it for making dressing as well as salad. But be sure to use just the right amount, as too much can overwhelm the food.

Thyme (can be used fresh or dry) Thyme comes in many kinds, including lemon thyme. You can add thyme to veal, lamb, pizza, ham glaze, poultry, gravy, eggs and many others. Thyme gives that earthy flavor to squash, bell peppers and other sweet vegetables.

herbs notes

Technorati Tags: herbs notes