Know Your Ingredients
We are pleased to introduce a new section to the magazine this month, simply entitled, Know Your Ingredients.
In this section, we will provide readers with all of the basic knowledge you will need in order to “get to cooking.”
And because the foundation to a good savory dish is in the seasonings, in this issue we will introduce to some and remind others of the basic herbs that are necessary to have either in the cupboard or in the garden, for tasty recipes. And although you can use the dried variety, I strongly recommend using fresh herbs whenever possible.
And the good news is by using herbs you will cut down on your intake of salt and not miss out on flavor, for which your body will say thank you.
Happy Cooking!
Herb Basics:
Basil: Basil is an herb that has a multitude of uses. The most common is as a flavoring for recipes using tomatoes, such as spaghetti sauces and soups. With a sweet and mildly pungent flavor it can be used either raw or cooked.
Sage: What comes to mind with most people when you mention sage is stuffing for turkey on Thanksgiving, although it can also be used as a seasoning in brown rice stuffing for fish. A somewhat fragrant and slightly bitter herb, it also works well with pork and other meats.
Thyme: An aromatic and pungent herb, thyme goes well with tomatoes and fricasees. The best use of this herb however, is in fish and shellfish soups.
Rosemary: The leaf of an evergreen shrub, rosemary is best used fresh from the garden. It has a fresh savory flavor and is used primarily to season meat specifically, lamb, fish and chicken.
Dill: Dill is best known as the main flavoring for pickles. It is also good sprinkled on potatoes. The seed and leaves have an excellent flavor, with a faint caraway tang.
Chervil: Chervil has a mild parsley-like flavor. The dried leaves are widely used as a topping for cream soups and salads, egg dishes and fish. A great herb for your favorite deviled egg recipe.
Chives: Related to the onion but more delicate in taste, chives make a great garnish for boiled potatoes and is also a plus for all types of salads. And if you are a fan of omletes, chives are wonderful for giving your favorite egg recipe an extra boost.
Oregano: Closely related to marjoram with a similar flavor and is widely used in all kinds of Italian dishes.
Tarragon: Best know as a flavoring for vinegar, it is also a great seasoning for seafood. Both dried leaves and flowering tops may be used in recipes. The fresh leaves of tarragon have a faint anise-like flavor.
Mint: This strong, sweet, tangy and cool tasting herb is a staple in lamb sauce and mint jelly. Originated in Europe and Asia, mint is also a great accompaniment in lemonade or iced tea. It can be used as a refreshing tea with a splash of lemon by steeping the delicate leaves in hot water for ten-fifteen minutes.
Savory: The dried leaves of savory have a very aromatic flavor and is a great addition to string beans.