Whether you plant them or pick them up at the grocery store or farmers market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals. Cooking with herbs is like icing a cake. It completes each dish.
Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits. Researchers are finding herbs have antioxidants that may help protect against cancer and heart disease.
It is hard to imagine what cooking would be like without the unique flavors provided by herbs, spices and the many seasonings available. Today, we take for granted black pepper and other spices over which wars were once fought. At one time only kings and other wealthy people could afford such a delicacy as cinnamon.
The term “spices” is often used broadly to include all seasonings. Spices come from the bark, roots, leaves, stems, buds, seeds or fruit of aromatic plants and trees which usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron and turmeric are spices.
Herbs are soft, succulent plants which usually grow in temperate zones. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley and thyme. Today, you can also find fresh basil, coriander, chervil, tarragon, rosemary and dill. Since herbs are at their best when they are freshly picked, it is well worth growing your own.
When your herbs come into bloom, add the flowers to soups, salads or use as garnishes.
There are several ways to preserve fresh herbs. One method is drying.
The faster the herbs dry, the more flavorful the resulting dried herb will be. They can be air dried or dried in the oven or microwave. Mark the date on the container of your dried herbs. They can be kept for one year if you store away from heat and moisture.
Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for.
You can also wrap bunches of fresh herbs in foil or plastic wrap and freeze them for several weeks. You should expect some discoloration.
Unlike dried herbs, fresh ones are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time for cold foods with herbs to chill helps the flavors to blend.
Use only one strong flavored herb such as rosemary, sage, basil, mint, dill, marjoram, tarragon or thyme in a dish at a time.
You can make herb butters and herb vinegars.
Herbal vinegars are one of the simplest concoctions to whip up and yet they lend a complex undertone to a dish. Don't confine your vinegar use to just salad dressing. Herbal vinegars will dress up spreads, like mayonnaise, sauces and all types of appetizers. They can be used in main courses as well.
While you're concocting your creations, make some extras to give as gifts. Because of vinegars acidity, herbal vinegars last for several months. Of course if you make them well, they don't last long at all. Here are instructions to make your own herb vinegar. I have also included a recipe for vinegar made with tarragon and a main course using the tarragon vinegar. Enjoy.
This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net
Herb Vinegars
Rinse and thoroughly dry your choice of fresh herbs or
edible flowers.
Sterilize your bottles or jars and let them dry thoroughly.
Slightly bruise the herbs and stuff them into the bottles.
Fill the jar about 1/3 full with herbs and flowers. Shake the bottle as you insert the herbs, to distribute them.
Bring the vinegar to a boil and carefully pour into the bottles and over the herbs. Fill to within 1/2-inch of the top of the bottle or jar.
Allow to cool and seal the bottles.
Refrigerate and allow to steep for 1-2 weeks.
Herbs and flowers can then be strained out, to prolong the life of your vinegar.
Keep refrigerated.
Tips:
€ Choose colorful herbs and flowers, to tint the color of your vinegar.
€ Good choices for herbal oil infusions include: basil, borage, calendula, dried chilies, cilantro, dill, nasturtium, rosemary, sage, savory, tarragon and thyme.
€ Fruits, spices, garlic and peppercorns also work well.
Chicken with Tarragon Vinegar
1 chicken, cut into 8 serving pieces, rinsed and dried
3 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup dry white wine
4 shallots, minced
2 medium tomatoes, peeled, seeded and chopped
1/2 cup white wine tarragon vinegar
1 bunch tarragon leaves, minced
In a deep sided skillet, heat the oil with 1 tablespoon of the butter over high heat.
Season the chicken with salt and pepper and cook the chicken about 12 minutes on each side. Watch the heat so that the skin does not scorch.
The cooking can be done in batches if the skillet is not large enough to hold the chicken in a single layer.
Remove the chicken and cover with aluminum foil to keep warm.
Pour off fat. Return skillet to medium heat and deglaze with the white wine.
Add the shallots and tomatoes. Cook for several minutes then raise the heat to high and slowly add the vinegar.
Cook for 2-3 minutes. Whisk in the remaining 2 tablespoons of the butter. Cook for 1 more minute.
Return chicken to skillet, coat well with sauce. Cover and cook about 3 more minutes. Sprinkle with the tarragon.
To serve: Place on serving platter and serve.
Tarragon Vinegar
4 cups apple cider vinegar
3 large sprigs fresh tarragon
Bring vinegar to a boil in a medium saucepan. Fill 3 10-ounce decorative heat proof bottles with tarragon sprig, and then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
It is hard to imagine what cooking would be like without the unique flavors provided by herbs, spices and the many seasonings available. Today, we take for granted black pepper and other spices over which wars were once fought. At one time only kings and other wealthy people could afford such a delicacy as cinnamon.
The term “spices” is often used broadly to include all seasonings. Spices come from the bark, roots, leaves, stems, buds, seeds or fruit of aromatic plants and trees which usually grow only in tropical countries. Pepper, allspice, cloves, nutmeg, mace, cinnamon, ginger, saffron and turmeric are spices.
Herbs are soft, succulent plants which usually grow in temperate zones. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley and thyme. Today, you can also find fresh basil, coriander, chervil, tarragon, rosemary and dill. Since herbs are at their best when they are freshly picked, it is well worth growing your own.
When your herbs come into bloom, add the flowers to soups, salads or use as garnishes.
There are several ways to preserve fresh herbs. One method is drying.
The faster the herbs dry, the more flavorful the resulting dried herb will be. They can be air dried or dried in the oven or microwave. Mark the date on the container of your dried herbs. They can be kept for one year if you store away from heat and moisture.
Dried herbs are stronger in flavor than fresh leaf herbs. When adding dried leaf herbs to a recipe that calls for fresh ones, substitute 1/3 the amount called for.
You can also wrap bunches of fresh herbs in foil or plastic wrap and freeze them for several weeks. You should expect some discoloration.
Unlike dried herbs, fresh ones are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs such as basil, chives, cilantro, dill leaves, parsley, marjoram and mint a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as dill seeds, oregano, rosemary, tarragon and thyme, can be added about the last 20 minutes of cooking.
Fresh herbs can be added to refrigerated cold foods several hours before serving. Allowing time for cold foods with herbs to chill helps the flavors to blend.
Use only one strong flavored herb such as rosemary, sage, basil, mint, dill, marjoram, tarragon or thyme in a dish at a time.
You can make herb butters and herb vinegars.
Herbal vinegars are one of the simplest concoctions to whip up and yet they lend a complex undertone to a dish. Don't confine your vinegar use to just salad dressing. Herbal vinegars will dress up spreads, like mayonnaise, sauces and all types of appetizers. They can be used in main courses as well.
While you're concocting your creations, make some extras to give as gifts. Because of vinegars acidity, herbal vinegars last for several months. Of course if you make them well, they don't last long at all. Here are instructions to make your own herb vinegar. I have also included a recipe for vinegar made with tarragon and a main course using the tarragon vinegar. Enjoy.
This column has been a collaborative effort between Auburn natives chef Max Hitchcock and his mother, Susan Silverman. They can be reached at Birdscapes@adelphia.net
Herb Vinegars
Rinse and thoroughly dry your choice of fresh herbs or
edible flowers.
Sterilize your bottles or jars and let them dry thoroughly.
Slightly bruise the herbs and stuff them into the bottles.
Fill the jar about 1/3 full with herbs and flowers. Shake the bottle as you insert the herbs, to distribute them.
Bring the vinegar to a boil and carefully pour into the bottles and over the herbs. Fill to within 1/2-inch of the top of the bottle or jar.
Allow to cool and seal the bottles.
Refrigerate and allow to steep for 1-2 weeks.
Herbs and flowers can then be strained out, to prolong the life of your vinegar.
Keep refrigerated.
Tips:
€ Choose colorful herbs and flowers, to tint the color of your vinegar.
€ Good choices for herbal oil infusions include: basil, borage, calendula, dried chilies, cilantro, dill, nasturtium, rosemary, sage, savory, tarragon and thyme.
€ Fruits, spices, garlic and peppercorns also work well.
Chicken with Tarragon Vinegar
1 chicken, cut into 8 serving pieces, rinsed and dried
3 tablespoons olive oil
3 tablespoons unsalted butter
1/2 cup dry white wine
4 shallots, minced
2 medium tomatoes, peeled, seeded and chopped
1/2 cup white wine tarragon vinegar
1 bunch tarragon leaves, minced
In a deep sided skillet, heat the oil with 1 tablespoon of the butter over high heat.
Season the chicken with salt and pepper and cook the chicken about 12 minutes on each side. Watch the heat so that the skin does not scorch.
The cooking can be done in batches if the skillet is not large enough to hold the chicken in a single layer.
Remove the chicken and cover with aluminum foil to keep warm.
Pour off fat. Return skillet to medium heat and deglaze with the white wine.
Add the shallots and tomatoes. Cook for several minutes then raise the heat to high and slowly add the vinegar.
Cook for 2-3 minutes. Whisk in the remaining 2 tablespoons of the butter. Cook for 1 more minute.
Return chicken to skillet, coat well with sauce. Cover and cook about 3 more minutes. Sprinkle with the tarragon.
To serve: Place on serving platter and serve.
Tarragon Vinegar
4 cups apple cider vinegar
3 large sprigs fresh tarragon
Bring vinegar to a boil in a medium saucepan. Fill 3 10-ounce decorative heat proof bottles with tarragon sprig, and then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
