fine herbs and other
exceptional plants
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fine herbs and other
exceptional plants
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Cooks have known for years that using fresh herbs in your kitchen can elevate the flavors of your recipes. Following are a few recipes for classic seasonings, pulled from Organic Gardening® May/June 1999.
MirepoixA traditional French flavoring, aromatic Mirepoix enhances meats, fish, and roasts. You can also use it to start a soup or to flavor dishes such as lentils or braised vegetables.
Combine
the onions, carrots, and celery. Sauté vegetables for 8 to 10 minutes over
medium heat in a small amount of olive oil. Then cover the pan and simmer gently
until the vegetables are tender. Use immediately.
GremolataAlthough Gremolata is traditionally used for meat, it can also be used to season vegetable dishes—especially to add flavor without adding salt. Use a teaspoon or two to enhance any vegetable sauté.
Mix together all of the ingredients and put them in a jar. Store for several weeks in the refrigerator. Makes a little more than 1/2 cup. [ Back to Top ]
Bouquet GarniWhen cooking soups or stews, add this handful of herbs tied together with a string.
Tie the herbs together with kitchen twine and allow the bundle to float in the pot during cooking to enhance a soup or stew. Remove before serving. For a variation, add a sprig of rosemary to the bundle as cooks do in the Provence region of France. [ Back to Top ]
Fines HerbesThis classic French mixture of minced fresh herbs adds flavor to soups, quiches, omelets, chicken and fish dishes, vegetable sautés.
Mix the herbs together. Add the desired amount of Fines Herbes to your recipe. Another method is to tie together sprigs of these herbs and then add the bundle to soup (similar to Bouquet Garni) as it cooks. Remove the bundle before serving. [ Back to Top ]
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Pete's Herbs • 5920 Chisolm Road • Johns Island, SC 29455 • 843 559-1446 • petes.5920@juno.com |