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H
erbs are prolific and can easily yield more
than you might think you know what to do with. They are best fresh – see below
for some delicious recipe ideas - but
If
you have more than you can use, follow these suggestions to
preserve herbs for later:
Herbs are easily dried in a light and airy
place, away from direct sun. In humid weather I have been quite successful by
pinning herbs between two layers of netting and hanging this pouch up near a
fan.
Many herbs can also be successfully flash
frozen. Clean and, if desired, chop the leaves, spread out on a small baking
dish and freeze. Once frozen, quickly pour into a container and take as needed.
Some cooks also suggest freezing herbs in
water in an ice cube tray.
The basil family also lends itself to freezing
as a pesto base of mashed leaves and olive oil. It is best to add garlic and
salt immediately before use as these ingredients tend to lose their flavor when
frozen
Here are
a few tried
and true, quick and easy ideas for fresh herbs:
Sprinkle herbs on almost any savory dish to
improve it.
Simmer lemongrass and sugar in water to
make a delicate syrup and use to flavor tea or lemonade.
Add chopped lemongrass to a stir fry or
braise for a delicate lemon flavor.
Crush a few mint leaves and add to a glass
of cold water for a refreshing drink on a hot day.
Grind almost any herb to a paste with a
little oil (and salt and garlic, if desired) to make a “pesto”, which is
delicious on pasta, stirred in rice, spread on fish, added to grilled cheese
sandwiches, on baked potatoes…..
snip some cilantro for your
salsa
,
mix up an
herb yogurt
dip
as a healthy replacement for sour cream based
spreads.
And
last, but not least, a surprising herb: tomato leaves
in very small quantities
(
Harold
McGee, New York Times, July 28, 2009
). Tomato
leaves are toxic when eaten in large amounts, but adding two to three very
young leaves to a batch of tomato sauce gives an amazing boost to the tomato
flavor.
And a few
more ambitious recipes
:
Vegetable sushi
These
handmade “rustic” sushi are fusion cooking at its best. Perfect for an informal
party, they are also an ideal way to finish up odds and ends of vegetables. You
can make them ahead of time, or set out all of the supplies and let diners make
their own at the table. Form hand rolls from warm sushi rice (see recipe
below), and top with any fresh, cooked, or pickled vegetable. Garnish with purple
shiso leaf and mint as shown, or any other herbs you have on hand, and enjoy.
Ingredients
2
cups short-grain white rice
1
teaspoon sake, optional
For
seasoned vinegar:
1
cup rice vinegar
3/8
cup sugar
1
piece konbu (kelp), about 3 or 4 inches square
2
tablespoons salt, plus a pinch
or
use commercially prepared sushi vinegar.
Raw or lightly steamed or sautéed
vegetables, such as radish, carrots, tomatoes, avocado, cucumber, beets
Herbs, such as shiso
leaf, mint, cilantro, dill
Optional:
nori (seaweed) for sushi rolls
1.
Prepare
seasoned vinegar:
Combine
vinegar, sugar and 2 tablespoons salt in a container and stir until dissolved.
Add konbu and let sit about 30 minutes. Remove the konbu and let sit in a
covered container for at least 2 hours and up to several days at room
temperature or refrigerated. You can also use commercially prepared sushi
vinegar.
2.
Rinse
rice with water until water runs clear. Combine with sake (if using), a pinch
of salt, and 3 cups water stovetop). Bring to boil, stir well and simmer on
medium-low heat, covered, until water is absorbed for 15 minutes. Remove pot
from burner and let stand, undisturbed, for an additional 10 minutes.
3.
Turn
rice into a large bowl, and let cool until it can be handled.
4.
Using
a rubber spatula, a wooden paddle or spoon, gently fold seasoned vinegar into
rice, a little at a time, until it is moist and sweet but still holds together
well.
5.
Wet
your hands to form hand rolls, and garnish with toppings. Alternatively, spread
rice on a sheet of nori, add toppings, roll up and slice with a very sharp
knife.
Yield
:
Enough rice for 4 generous or 6 small portions of sushi.
Roasted Summer Fruit in Caramel Sauce
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A
deceptively easy, elegant late summer treat.
Time:
30 minutes
Ingredients:
1/2
cup sugar
1
tablespoon light corn syrup
4
ripe but firm pieces of summer fruit,
such as peaches, apricots, plums, etc.,
halved and pitted.
Sprigs
of fresh herbs such as basil, thyme, lavender or mint
1
tablespoon unsalted butter
Optional
:
1/3 tablespoon heavy cream
1.
Preheat oven to 375 degrees. Place sugar in an ovenproof skillet. Drizzle with
syrup. Cook over medium heat, stirring, until mixture liquefies. Continue
cooking until mixture is light caramel color. Do not overcook!
2.
Place fruit on the syrup, cut side down. Top with herbs. Place in oven and bake
5 minutes, until caramel has darkened and fruit is tender but still holds its
shape. Use spatula and very carefully turn fruit cut side up, return to oven
and roast another 3 to 5 minutes, until edges of fruit have browned. Do not
cook long enough for fruit to collapse.
3.
Remove from oven. Discard herbs. Transfer fruit to serving dish or to
individual plates. Lift off skins, if desired, especially from peaches, if
thick.
4.
Place pan on top of stove, and swirl in butter. Cook a few seconds over low
heat.
5.
If using, whisk in cream to make rich caramel sauce.
Pour
sauce over and around fruit, and serve warm.
Yield:
4 servings.
