Herb garden delights and classic pesto
[2008-7-18]
Tag : frozen mashed garlic
I’m the first to admit I’m somewhat gardening challenged (it’s the weeding I dislike), but I do grow a few tomato plants, a rhubarb plant that grows itself and pots and pots of herbs. It’s such a pleasure to nip just the amount you need to toss in salads, vegetables, sauces … and much more.
Picked fresh from the garden, fresh herbs say summer in a big way. Fresh herbs don’t stand up to long cooking, so add near the end of cooking for a bright flavour. However, when making uncooked sauces or salad dressings, make ahead of time so flavours have time to blend. Just be sure to clip your herbs just before using and use often. Here’s how:
• Add fresh herbs to salads, toss some chive flowers in the mix for a surprise.
• Put sprigs of herbs — thyme, rosemary or sage on the grill of preheated
barbecue, then place a boneless chicken breast, pork chop or fish steak or filet directly on the herb to infuse a smoky herb flavour. Place herb sprigs under the skin of chicken or turkey before roasting or grilling.
• Use sturdy rosemary sprigs as skewers when grilling baby potatoes, vegetables or pieces of fish. Use a metal or bamboo skewer to pierce ingredients, then insert the rosemary through the holes made by skewer.
• Try lemon thyme in potato or pasta salads, mashed potatoes or with fish.
• Pair tarragon with fish, particularly salmon, and add to salads, scrambled eggs, herb butters or sauces.
• Mint is a classic with new potatoes and lamb, green peas and beans, fruit salads and iced tea.
• Oregano is wonderful with lamb, fish and vegetable dishes and salads.
• A tradition in stuffing, try sage with winter squash, on pizzas and with pork and chicken.
• Try dill in bread, sauces and egg dishes, with potatoes, fish, seafood and lamb. Toss in coleslaw, potato salad, or blend with cream cheese to serve with smoked salmon or trout.
I’m the first to admit I’m somewhat gardening challenged (it’s the weeding I dislike), but I do grow a few tomato plants, a rhubarb plant that grows itself and pots and pots of herbs. It’s such a pleasure to nip just the amount you need to toss in salads, vegetables, sauces … and much more.
Picked fresh from the garden, fresh herbs say summer in a big way. Fresh herbs don’t stand up to long cooking, so add near the end of cooking for a bright flavour. However, when making uncooked sauces or salad dressings, make ahead of time so flavours have time to blend. Just be sure to clip your herbs just before using and use often. Here’s how:
• Add fresh herbs to salads, toss some chive flowers in the mix for a surprise.
• Put sprigs of herbs — thyme, rosemary or sage on the grill of preheated
barbecue, then place a boneless chicken breast, pork chop or fish steak or filet directly on the herb to infuse a smoky herb flavour. Place herb sprigs under the skin of chicken or turkey before roasting or grilling.
• Use sturdy rosemary sprigs as skewers when grilling baby potatoes, vegetables or pieces of fish. Use a metal or bamboo skewer to pierce ingredients, then insert the rosemary through the holes made by skewer.
• Try lemon thyme in potato or pasta salads, mashed potatoes or with fish.
• Pair tarragon with fish, particularly salmon, and add to salads, scrambled eggs, herb butters or sauces.
• Mint is a classic with new potatoes and lamb, green peas and beans, fruit salads and iced tea.
• Oregano is wonderful with lamb, fish and vegetable dishes and salads.
• A tradition in stuffing, try sage with winter squash, on pizzas and with pork and chicken.
• Try dill in bread, sauces and egg dishes, with potatoes, fish, seafood and lamb. Toss in coleslaw, potato salad, or blend with cream cheese to serve with smoked salmon or trout.
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