The Herbal Kitchen: Cooking with Fragrance and Flavor
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The secret to transforming easy dishes into extraordinary meals? Fresh herbs. In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.
Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.
Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.
The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.
Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.
Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. The Herbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.
Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.
save its seed to plant next year, although it often self-sows. Fresh shiso is used in many sushi restaurants and is grown commercially in California. If there is a Japanese grocery in your area, they will probably sell it, often in small bundles of perfectly uniform leaves. Fortunately, all of the commercially grown shiso that I’ve tried is good and flavorful. SHISO LIKES THE SAME GROWING CONDITIONS AS BASIL. Plant it when the weather warms. GREEN AND RED SHISO TASTE SIMILAR, but many
dust. Even many home cooks are inclined to finely mince fresh herbs, as if they should look like the tiny flakes from jars of dried herbs. Easy does it! When you over-chop herbs they bruise and loose their identity. Unless you are making a pesto or puree, lean toward a coarser chop. Herbs can better express themselves in a dish if you can recognize them. Here’s how to interpret the terms I use in this book: “CHOPPED” implies that the herbs are cut to a consistency halfway between coarse and
value. The steaks are shaped like a narrow taper, each an individual serving size. If they’re not available, substitute flank steak. This is good with the Herbed Fresh Vegetable Pickle (page 80) and plenty of steamed rice. grilled lemon-rosemary HANGER STEAK 4 SERVINGS ½ cup soy sauce 3 tablespoons sugar 3 cloves garlic 1 cup very coarsely chopped chives or green onion ¼ cup rosemary leaves ¾ cup lemon verbena leaves, gently packed (or zest of 2 lemons) 4 hanger steaks (beef
the refrigerator or over ice until cold to the touch. Freeze in an ice cream maker. Scoop the ice cream out into a lidded container and store it in the freezer until serving time. IF YOU COOK STRICTLY WITH THE SEASONS in a temperate climate, there is nothing but rhubarb for desserts between the last apples and pears of winter to the first strawberries of spring. But that’s fine with me. I love rhubarb’s bracing tartness and the way it tastes warm topped with something cold and creamy. I’m
pancetta, orecchiette with kale, oregano and, 100 paprika: smoked, marinade, 136 in smoky tomato-bean soup, 69 Parmigiano-Reggiano: in fettuccine fines herbes, 96 in green bean, basil, and radish salad, 74 in herb garden lasagna, 132–33 in orecchiette with kale, pancetta, and oregano, 100 in penne with walnut pesto and eggplant, 103 in pesto-stuffed chicken breasts with cherry tomatoes, 115–16 in spinach lovage gratin, 184 in zucchini basil gratin, 183 parsley, 186 in braised pork