So I have these leftover herbs...
I have a good bit of fresh thyme & sage leftover from celebrating Thanksgiving last week. So since I really hate to see perfectly good ingredients go to waste, I'm looking a recipe that calls for a lot of either one or both of these herbs. Any ideas? It doesn't matter what course it's for, or what kind of food it is. Just looking for something yummy.
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8 Comments:
Sautee a bit garlic with a chiffonade of sage in a mixture of olive oil and butter over medium low heat. Meanwhile throw some pasta on to cook. Drain pasta, reserving some of the liquid. Add pasta to garlic and sage, add a good handful of grated parm and enough pasta liquid to bring to a saucy consistency. Oh, salt and pepper to taste of course.
If you like making bread, I sometimes make rolls with garlic, thyme and cheddar or parm. After the first rising, I flatten the dough into a rectangle and spread a paste of softened butter, olive oil, minced garlic, minced thyme,grated cheese and pepper onto the rectangle. Roll up jelly roll style into a log. Slice into one inch sections and let rise in a pan until doubled. Bake at 375 until golden.
dhorst at 12:18PM on 12/03/08
Make herb oil to drizzle over potatoes, pasta, roast meats, fish, to use in salad dressings, as a condiment for soups... Tastes fantastic and gives your plates that magic finished professional look. Super easy too. Just put your herbs in a blender with a pinch of salt and pepper and about a cup (depending on how much herbs you have) of good olive oil, and a small garlic clove. Blend away till the herbs are reduced to tiny specs. Pour into a clean bottle, keep in the fridge. You find yourself using it with everything. You could also make very delicious compound butters, but those aren't as versatile and won't keep as long.
simon at 12:23PM on 12/03/08
I use a lot of both of these in a Sweet Potato Gratin with Aged Gouda. It's really good.
ExpatChef at 12:33PM on 12/03/08
lay them on some paper towel and dry them in the sun. Or lay them on some paper towel and put them in zip lock bag and freeze them.
JerzeeTomato at 12:44PM on 12/03/08
I definitely would go with an herby garlic bread. After a hefty Thanksgiving meal and the multiple go-rounds and permutations of leftovers, it's kinda nice to just have a crispy split Italian loaf with an olive oil, salt, pepper, herbs and melted cheese combo melted on top – and with soup it's a solid no-fuss meal.
JustNancy at 1:14PM on 12/03/08
Make a tea.
9 stems of Thyme
Rind of a whole lemon
kettle of water
tablespoon of honey into your mug
In the water add thyme and lemon bring to a boil, shut off heat and let steep for 3 minutes, strain into mug with honey, mix and enjoy.
nelson5757 at 2:50PM on 12/03/08
freeze them!
joanpieroni2 at 4:13PM on 12/03/08
I second the freezing. You never know when they might come in handy. I do this with parsley when I have oodles left over (chopped, first), and basil.
That tea does sound really good, though.
buffy at 7:05PM on 12/04/08