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Entries from Talk tagged with 'herbs'
Rookie at Risotto
I followed Tyler Florence's recipe. My red Le Creuset was filled with oodles of Arborio rice, lots of chopped mushrooms, and several types of leafy herbs that awakened my senses. This dish requires a handful of fresh sprigs of thyme, bay leaves, and flat leaf parsley. Believe it or not this was my first time cooking with thyme and bay leaves!! Oh, the smell was wonderful and the flavors really came out alive with the use of these herbs! The recipe only calls for 2 cloves of garlic. I laughed at that. I love garlic, so I cut up 4 big cloves of garlic instead!! Risotto takes a lot of time. I catagorize risotto as "high maintenance" food due to the fact that you have to constantly stir and pour in "heated" stock a cup at a time until the risotto is slightly firm but creamy. Mine came out a little bit on the softer side, but tasted pretty good nonetheless. Now I have all these left over thyme sprigs and bay leaves and don't know what to do with them... any suggestions?
Drying Fresh Herbs
I went to the Farmers Market this morning and one of the farmer handed me a huge bunch of basil, thyme, rosmary and lavender as a gift. I will be leaving town on Thursday and won't be able to use all those herbs up by then. What's the best way to preserve them for winter? I thought about drying them, but how do I do that?
Any tips?
Herbs gone wild!
The good news is the little mixed herb planter i bought is doing great. so great, in fact, that i need to repot the plants into a larger planter. no problem.
but now i have more herbs that i know what to do with! no matter how much rosemary chicken and rosemary potatoes i cook, i'm still going to have rosemary coming out my ears. what's the best way to dry, or store this stuff, so i can use it later? like in the winter? i've got: sage, rosemary, lemon thyme, basil. the sage plant is gigantic! what do i do with it??
Feta, goat,black beans, fresh herbs
I looking for some fresh ideas not only for lunches but dinners and such. my family loves pasta but it seems that we get into that southern rut of rice and gravy. I would love some receipes with those tyes of ingredients like capers and lemon and whatever else. If you have ideas please let me know. My family LOVES trying new things
Dried Herbs.
I go to Mexican markets often and I've noticed that their dried herbs cost much less than dried herbs at other super markets. I grew up with my dad using oregeno, dried basil, red pepper flakes and all of those wonderful things, but he too bought the kind from Mexican markets that come in a cellophane bag, rather than a plastic container. For example, a plastic shake bottle of dried oregeno cost nearly four bucks at Walmart, but the very same thing in the "ethnic" aisle cost fifty cents.
Does anyone know why they are so much cheaper? Are they of a lesser quaility?
Sage!
My sage plant has been growing like a weed lately and I have much more fresh sage on hand than normal. Like, handfuls of it. I'm not complaining, but I am looking for some new uses for it.
What would you do with all this fresh sage?
My most seldom used spice or herb is _____
Do have little containers of spices & dried herbs you haven't used in ages but the minute you throw it out you'll want to make recipe that specifically calls for a pinch of this spice or herb? I have a couple, dill seed & sage. What spice or herb holds a place in your cupboard but rarely used? Are you keeping it "just in case"? Cost a factor?
My 3 essential herbs & 3 essential spices are_____
Advice tell us to to buy small amts., smell & taste often throw out what's stale or flat. If you had to pick 3 herbs & 3 spices you couldn't cook without, what would you choose?
Herbs:
bay leaf
basil
cilantro
Spices:
cinnamon
vanilla bean
cloves
Fresh Basil
After basil is picked, how do I keep it from wilting? How long can it last?
somewhere, i recently read a food article discussing french cuisine which discussed that the french pretty much only use 3 herbs in their cooking.
somewhere, i recently read a food article discussing french cuisine which discussed that the french pretty much only use 3 herbs in their cooking. i have tried to remember which herbs? where i read the article? but i can't recall - driving myself crazy - can anyone help??
