Category: Herbs

You went to the local market and now you are home…..

You have all this fresh fabulous food now ( plus a few greeting cards and a few gifts for yourself) – Now what?

Healthy cooking does not mean blah, expensive or boring.  You just purchased food that is bursting with flavor all on its own so you are one step ahead already.  Now we want to keep as much nutritional value as possible, and make the food as health and yummy as possible. As everyone knows, that means cutting the fat and so the calories. The Mayo Clinic is full of recommendations such as roasting instead of frying.. Here are more ideas from the Mayo Clinic website. http://www.mayoclinic.com/health/healthy-cooking/NU00201

Using herbs and spices:Creating meals using spices and herbs is one of the best ways to add color, taste and aroma to foods without adding salt or fat. Choose fresh herbs that look bright and aren’t wilted, and add them toward the end of cooking. Add dried herbs in the earlier stages of cooking. When substituting dried for fresh, use about one-half the amount. The gang of Beauties and Beasties add- Read last week and get your GROW ON for your herbs.

Baking: Besides breads and desserts, you can bake seafood, poultry, lean meat, vegetables and fruits. For baking, place food in a pan or dish surrounded by the hot, dry air of your oven. You may cook the food covered or uncovered. Baking generally doesn’t require that you add fat to the food. The gang of Beauties and Beasties add- baking fish, chicken or veggies in foil with some lemon juice and fresh herbs is easy to cook and clean! Naturally it is good for the taste buds too.

Braising: Braising involves browning the ingredient first in a pan on top of the stove, and then slowly cooking it covered with a small quantity of liquid, such as water or broth. In some recipes, the cooking liquid is used afterward to form a flavorful, nutrient-rich sauce.

Broiling and grilling: Both broiling and grilling expose food to direct heat. To grill outdoors, place the food on a grill rack above a bed of charcoal embers or gas-heated rocks. If you have an indoor grill, follow the manufacturer’s directions. For smaller items such as chopped vegetables, use foil or a long-handled grill basket to prevent pieces from slipping through the rack. To broil indoors, place food on a broiler rack below a heat element. Both methods allow fat to drip away from the food.

Poaching: To poach foods, gently simmer ingredients in water or a flavorful liquid such as broth, vinegar or juice until they’re cooked through and tender. The food retains its shape during cooking. For stove-top poaching, choose a covered pan that best fits the size and shape of the food so that you need a minimal amount of liquid. The gang of Beauties and Beasties add- try poaching salmon ever so easy and soooo good!

Roasting: Like baking, but typically at higher temperatures, roasting uses an oven’s dry heat to cook the food. You can roast foods on a baking sheet or in a roasting pan. For poultry, seafood and meat, place a rack inside the roasting pan so that the fat in the food can drip away during cooking. In some cases, you may need to baste the food to keep it from drying out. The gang of Beauties and Beasties add- don’t forget you can roast veggies too!

Sauteing: Sauteing quickly cooks relatively small or thin pieces of food. If you choose a good-quality nonstick pan, you can cook food without using fat. Depending on the recipe, use low-sodium broth, cooking spray or water in place of oil. The gang of Beauties and Beasties add- our saute pan is used just about every day. Sauteing some opinions with mushrooms is one our favorites to add to almost anything.

Steaming: One of the simplest cooking techniques is steaming food in a perforated basket suspended above simmering liquid. If you use a flavorful liquid or add seasonings to the water, you’ll flavor the food as it cooks. The gang of Beauties and Beasties add- do you have a rice cooker? If you do then start using it- adds no heat to your kitchen, and is basically another type steam cook method.

Stir-frying: A traditional Asian method, stir-frying quickly cooks small, uniform-sized pieces of food while they’re rapidly stirred in a wok or large nonstick frying pan. You need only a small amount of oil or cooking spray for this cooking method. The gang of Beauties and Beasties add- It is so easy to have a high ratio of veggies here and only a little meat.fish, or tofu, so the calories are small and the bulk factor is large.

Enjoy your local food and have a good time feeding yourself, your families, and your friends. 

Culinary Herb Guide

Todays post is from a wonderful website Milly found called The Culinary Herb Guidethe Culinary Herb Guide. . I can’t say it better so here it is!

“If your spice cabinet or garden contain only a minimum of herbs, you are missing out on some of the delightful culinary experiences of life. Once you begin to use fresh herbs in your favorite recipes, you’ll never want go back to using just dried herbs again. You will be hooked.
Herbs are one of natures little surprise packages that contain a lot of flavor. A little goes a long way. You do not need much to make an extraordinary impact in your cooking.

Ever wonder why everything tastes exotic and exudes delicious aromas when you eat at a good five star restaurant? It is usually because of the seasoning. Exceptional chefs know that fresh food is always best and that includes fresh herbs.
Great food can be very simply prepared, but add a few fresh herbs and you have created a masterpiece. Once you achieve the art of seasoning with fresh herbs, you will be astounding family and guests with your remarkable culinary talents.”

On their  Using Herbs in Cooking page…
“Today there has been a great surge of renewed awareness in herbs. A revival of the culinary arts and various ethnic cuisine has prompted new interest. Health conscious cooks have found that herbs contain no calories or fat – a fact of great importance to those on weight loss diets. Doctors even recommend the use of herbs and spices in salt-restricted diets to enhance flavor without adding sodium content. Adventurous cooks have found that raising their own herbs can be quite fulfilling as a hobby with the end results in cooking as just an added bonus.

When using herbs and spices to season foods, it is important to use them sparingly. Herbs should be used to enhance the food’s natural flavors, rather than to dominate them. Only very heavily spiced, exotic dishes require a large amounts of flavoring in their preparation. Different parts of herbs are added to food recipes; leaves, flowers, and stems of plants. Each herb has its own distinctive taste, each with specific relationship to individual foods. They can enhance the foods natural flavor and create a livelier, tastier meal.

Harvesting and Storing Herbs
The optimum time to harvest herbs is in the morning, after the dew has evaporated, prior to the sun warming their leaves. Handle the herbs gently without bruising or injuring the leaves and stems. The distinctive oils that give herbs their aromas and flavors are volatile and can be destroyed if injured. Select just enough herbs to be used, dried or frozen, the same day. Herbs should look healthy, fresh and clean, with out any type of discoloring.

Since the flavor and aroma of herbs deteriorates quickly after picking, be prepared to use them immediately. If you must store them for a few hours, keep them in the refrigerator in a plastic bag that is perforated and can breath. When you are ready to use them, wash the herbs gently under cool, but not cold water and pat dry between paper towels.
Freezing fresh herbs is an easy way to store them for longer periods of time. Clean the herbs delicately, blot them dry, and remove leaves from the stalks. You can freeze them whole or chopped, packing into freezer safe bags or airtight containers. Chopped herbs that are to be used in soups or stews can be spooned into an ice cube tray, covered with water, and frozen. When you are ready to use the herbs, just remove what you need from the tray and add to the pot.

Cooking with Dried Herbs
Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used. When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. A good rule of thumb is to substitute 1 teaspoon of crumbled, or 1/4 teaspoon powdered, dried herbs for each tablespoon of fresh herbs called for.

Cooking with Fresh Herbs
When using fresh herbs in cold dishes, they should be at room temperature. When preparing a dish that requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs. This bundle is generally known as a bouquet garni and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. This French practice is referred to as fines herbes. It contains chopped fresh chervil, parsley, tarragon, and chives. This blend is good on mild flavored cuisine like salads, scrambled eggs, and dishes containing poultry and fish.

There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like. Here are a few ideas that will help you get started:

  • Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavors to complement both the stronger herb and the food.
  • Usually, the weaker the flavor of the food (like eggs), the less added herbs are required to get a nice balance of flavor.
  • Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled. Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
  • If chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor will be released.
  • Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if too much is used.
  • Usually extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups or stews about 45 minutes before completing the cooking time. For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.
  • For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.
  • Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavor; then taste test on a plain cracker or a melba round. You will gain a great feel for the dimensions of what the flavor will be good with by taste testing in this manner.
  • Flavor vinegar for use in cooking and in vinaigrettes. Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.”

Check out the website for types of herbs, growing herbs, herb gardens, and recipes. What a great find!

Be faithful to your herb garden

Perhaps you are saying, but Milly my deck and patio are full of geraniums and grilling machines. I need to/ I want to plant my herbs in the ground!

Well Okey-doke. All you need is a few feet square, but you are welcome to plant a herb garden that is as big as you like. Either way , the possibilities of grandeur are easy and wonderful!  You can plant with a few perennial (comes back year after year) and mix in a few annual herbs for adventure and fun. If you are luck the annual ones may reseed and that is one more you don’t have to buy next year!  Mix it up as it pleases you.

The requirements for you’re ‘in the ground’  herb garden are:
• About a ½ day of sun.
• Don’t forget to water regularly.
• Weed as needed.
• Thin out your plants as needed and be faithful to your herb garden in the attention you give it. In return of the favor the herbs will give you in multiple flavors for your kitchen, and beauty for your soul.

Some herbs to consider:

Arugula – a nutty flavored annual. Little pretty white flowers. In warm weather goes to seed easily. Even the flower is edible!

Tarragon – can you say stuffed chicken and not think tarragon?  Likes rich soil and keep it watered.

Thyme –  instead of saying chicken with thyme you really almost can’t say Cooking with Herbs and not say Thyme! Many varieties to choose from and easy to grow. Thyme can grow in DRY conditions, so if you tend to forget to water this may be the herb for you!  Some thyme  grow upright and some grow spread across the ground. Plant some where folks will have to step on it and smell the lovely crush of scent each time a foot goes down on it.

Oregano – can you say Pizza! This herb is little bit like a wild hair day – it wants to go just go where ever.  The difference is that here it is ok!  The more you trim this herb the bushier it will become.  Water when dry.

Basil – seems like the Must Have Herb. Aroma City and good on almost veggie there is, especially fresh tomatoes. This one grows UP and when it flowers you ought to pinch that puppy right off and keep your basil well watered.

Can you tell we are working up to tomorrow post of Fresh Herbs in the kitchen?

Outdoors, but contained herbs.

Yesterday was fun for I love container gardening in or out. However, there are several good reasons to consider keeping some of your herbs in pots. The first reason is some herbs can spread like wild-fire. Do you really want mint all over the garden?  When gardeners speak of outdoor “containment” they usually mean pots or raised enclosed beds. Milly and I are big fans of pots. The selection of styles and colors are amazing these days BUT it is limited only by your imagination. Have an old planter you don’t like anymore? Paint it, or put it upside down and let it be a level lift for one you do like. What do you have lying around that is no good to you anymore for its original use? There is a 50% chance I would guess it may able to become a one of a kind, all original, planter! I have an old strawberry cookie jar that the top has lost a petal and has sat around in the garage for a few years. It is from my mother-in-law so it has “sentimental value” for us. This summer it will hold some lovely trailing herb plant!

Have a cool specimen herb? Plant it in its own container. Show it off and give it the star treatment it deserves in some wonderful planter in a place of honor.

If you have herbs with similar grow needs try grouping them in an assortment of planters. Remember the old design rules of thumb, keep the numbers uneven, 1,3,5 pots look better than 2 or 4 generally speaking. Vary the heights for visual interest. Make it elegant or goofy and fun, it is all up to you!

Here are some ideas to play with:

Elf peaking out from the Herb of Rosemary (archive image). Every day ought to be Earth Day!

Basil comes in many colors, leaf shapes, sizes, flavors and scents. How about an assorted basil garden that is good for all your senses!

Mint– another one with many varieties, tastes and scents (spearmint, peppermint, lemon mint, & bergamot to name a few.) These guys really do need to be a pot if you want to keep them from spreading! Lots of water and sun and this herb will go to town!

Can you possible beat French Lavender as a specimen in a beautiful pot? I think not! One of Milly’ and mine all time favorites!

Simon and Garfunkel sang of Parsley Sage Rosemary and Thyme. Year after year I have planted these guys together on my deck, in a planter and it these guys have never let me down. They grow well together, they look nice all together and they taste nice all together too.

READY NOW? GO FIND SOME GOOD STUFF TO RECYCLE IN YOUR HOUSE AND MAKE A PLANTER!

Go to ne nearest Farmers Market and find your favorite beautiful herbs all ready to go.

Go to your deck , your patio, or your window  garden and have fun!

… and speaking of Farmers Markets – don’t forget to look for us at Garden City Whole Foods today and every Tuesday through out the summer. The Gang of Botanical Beauties and Beasties have 3 new products they are excited to share with you. A Graduation card, a Fathers Day card, and a wildly cute and hilarious camp post card for the kids.