Cooking with Herbs: 50 Simple Recipes for Fresh Flavor
Format: PDF / Kindle (mobi) / ePub
From the garden to the table, cooking teacher and best-selling cookbook author Lynn Alley shows cooks and gardeners how to make the most of ten popular fresh herbs--including mint, dill, rosemary, thyme, parsley, tarragon, sage, basil, cilantro, and oregano--in this giftable, merchandisable, full-color cookbook.
In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home.
In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and oregano, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavor without a lot of fuss—or a lot of fat—and that it’s so easy anyone can do it. Best of all, you don’t need a plot of land to grow your own flavorful herbs. A simple container garden will do the trick, and you’ll learn how to get the most out of it.
The key to cooking with fresh herbs is to keep things simple and let the flavor of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness.
With mouthwatering recipes for sensational seasonings, spreads, and dressings, as well as dishes such as Apple, Sage, and Hazelnut Rounds; Cheddar, Mustard, Garlic, and Chive Mac 'n' Cheese; Mexican-Style Pizza with Green Chile Sauce, Coriander, Cumin, Cilantro, and Oregano; Polenta with Two Cheeses, Basil, and Oregano; Potatoes Rosti with Indian Flavors; Sunday Scones with Currants, Dried Strawberries, Candied Lemon, and Rosemary; Savory Tomato Sorbet with Tarragon, Chervil, and Parsley; and Deep Chocolate and Peppermint Cheesecakes, this beautiful collection of herb essentials is great for cooks and would-be gardeners alike. So get your herb on, and grow your culinary repertoire in Cooking with Herbs.
seeds. Shape the dough into a ball or disk and place it in a large, lightly oiled bowl. Cover the bowl with a clean, damp dish towel. Let the dough rise in a warm spot until doubled in size, about 1 ½ hours. The time will vary with the temperature of your ingredients and the place you choose to rise dough. I often use my oven, which has a 100°F setting, just perfect for raising bread dough. Preheat the oven to 350°F and place a rack in the center. Gently press the air out of the dough, then
work bowl of a food processor and blend well. Add salt and freshly ground pepper to taste and blend. Add the herbs and pulse until the herbs reach your desired consistency. Pack the cheese into a crock or other serving container, cover, and refrigerate for several hours until the flavors have blended. Simple Sorbets: A Refreshing Palate Cleanser A good sorbet can be a very versatile addition to your culinary bag of tricks. A fruit sorbet, for instance, makes a beautiful, light,
Ricotta Cheese, and Basil Southwestern Grits with Tomatoes, Queso Fresco, Onion, Olives, Cilantro, Avocado, and Lime Grits with Smoked Gouda, Sharp Cheddar, Onions, Chives, and Parsley Basic Rösti Garnet Yam Rösti with Indian Flavors Irish Potatoes with Cheddar, Chives Potato, Olive, and Rosemary Rösti Basic Pasta Herb and Garlic Pasta Pasta with Crème Fraîche and Gremolata Herbed Pasta Alfredo Pasta with Tarragon and Walnuts Basic Mac ’n’ Cheese Blue Cheese, Artichoke Heart,
out of my life. Even today, I continue to enjoy them in the garden, the kitchen, and even in flower arrangements throughout the house. A Word About Herbs First, a distinction: The term herb is used for the green parts (leaves) of aromatic plants, whereas the term spice refers to woody plant parts and seeds, such as cinnamon (bark) or coriander seed. No one knows for sure why herbs developed such strong smells and flavors, but scientists have surmised that the sometimes bitter, aromatic oils
an hour or two before serving. Serve chilled on a bed of romaine lettuce, or let the salad come to room temperature first. Brown Rice, Olive, and Artichoke Salad with Chive and Oregano Vinaigrette Serves 4 to 6 This is a delightful, light, healthful, flavorful rice salad. The olives give it a touch of salt, and you can use artichokes, peas, or broccoli, all with equally good results. The dressing is light and lemony, and for an even lighter touch, I have substituted tomato juice from my