| Have you ever wondered how professional chefs | | | | (it will add a mildly spicy flavor). Add 1/2 teaspoon to |
| use herbs to flavor their famous restaurant recipes? | | | | chocolate chip cookie batter (5 dozen yield). |
| The secret is in the quantities and combinations. I am | | | | DILL: Dill is an aromatic, sweet, tangy herb. The |
| going to unlock some of the mysteries behind the | | | | leaves are light and feathery. Chop the leaves finely |
| flavoring techniques of famous restaurant chefs. I will | | | | and sprinkle on fish before cooking. Dill and lemon |
| discuss some well known herbs and tell you how to | | | | juice work well together in seafood dishes. Mix with |
| use them successfully. I will also inform you of some | | | | sour cream or yogurt and use on baked potatoes. |
| herb combinations to avoid. | | | | Add to potato or pasta salad along with mayonnaise, |
| BASIL: Basil is an Italian, slightly sweet herb. Use it | | | | dijon mustard and lemon juice. |
| freely in traditional Italian dishes, pesto sauces, | | | | GINGER: Ginger is a sweet and pungent spice. Peel it |
| squash casserole, vegetable soup and Italian tortellini | | | | with a vegetable peeler and grate, chop or slice thinly. |
| soup. Basil turns brown quickly, so do not tear the | | | | Once peeled, it can also be pushed through a garlic |
| leaves until ready to use. Dried basil can be stirred in | | | | press for mincing. Add to stir fry dishes and teriyaki |
| sauces and soups (at the beginning of cooking). Fresh | | | | marinades; remember to use sparingly (to taste), as |
| basil should be tossed in only at the end of cooking, | | | | it can easily overtake a dish. |
| as the herb is delicate. The amount to use depends | | | | HERBAL MIXES TO AVOID: Basil and Tarragon never |
| on personal taste (generous amounts can certainly be | | | | work well together. Use one or the other combined |
| used in your favorite foods). | | | | with Italian parsley. Use basil with oregano (2 Italian |
| ROSEMARY: Rosemary is a pine like, pungent herb. | | | | herbs). Do not team allspice with cloves or nutmeg |
| Remove the leaves from their stems by pulling them | | | | with mace, because they taste too similar. A useful |
| out against the grain of the stem. Crush the leaves | | | | rule of thumb to remember when using dry herbs |
| and use them sparingly on pork roasts, lentil soup, | | | | instead of fresh: use 1 teaspoon of dry for every 3 |
| bean soup, flounder, sole and strong cheeses. | | | | teaspoons of fresh herbs. |
| Rosemary should be added to basil and lentil soups at | | | | Fresh herbs also make great garnishes on finished |
| the start of cooking. A little rosemary usually goes a | | | | appetizers, entrees and salads. Sprinkle fresh dill over |
| long way, as it is strong in flavor. | | | | summer potato salad. Place whole basil leaves over |
| CINNAMON: Cinnamon is a spicy sweet herb and is | | | | angel hair pasta with pesto sauce. Sprinkle cinnamon |
| available in powder or stick form. Stir the stick form | | | | over french toast. Along with these ideas and some |
| in a hot mug of apple cider or dessert coffee. | | | | personal experimentation, anyone can learn to use |
| Sprinkle the powder on sangria soaked in citrus | | | | and combine herbs like professional chefs do in their |
| wedges. Add 1/8 to 1/4 teaspoon to a large batch of | | | | famous restaurant recipes. |
| chili or tomato sauce during the beginning of cooking | | | | |