Ending of Summer 2010...

As quick as it came is as quick as it went......

School starts in October and i made a pact with myself that i would lose some weight! So here i go...

My new blog schedule is going to be as follows:

Monday and Wednesday - Dinner

Tuesday, Thursday, Sunday- Off

Friday - Dessert

Saturday - Lunch

We will see how this works out with school and cooking when i get out AND trying to lose weight! Say a little prayer for me :)

Bye Bye Summer -- you will be missed...

Fig Tart

If you havent tried figs yet, do! FAST! They are only in season from early July through middle of October. The most common one in NY to find is Black Mission. I thought that figs tasted like a prune but they dont. They taste like almost a strawberry would. Same texture but a little less tart. They are almost creamy. So good. I fell in love this summer....

So i decided before summer was over i was going to make one. Now i love hazelnuts so i decided to Google a recipe for a hazelnut tart crust and i found one and i used that with a filling i found on epicurious.com, the filling had to include marscapone cheese because ive been reading everywhere how figs go well with it. So i combine both recipes to make this tart.

Ingredients:

Crust: (godiva.com - Hazelnut Crust)

• 1/2 cup granulated sugar
• 3/4 cup hazelnuts, toasted and skinned
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold, cut into 1/2-inch pieces
• 1 large egg
• 1 large egg yolk
• 1 tablespoon cold water
• 1 teaspoon vanilla extract

Filling: (epicurious.com - Fresh Fig Tart with Rosemary Cornmeal Crust)

• 1/3 cup sour cream
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 2 tablespoons red-currant jelly
• 1 tablespoon honey
• 1 1/2 lb fresh figs

Preparations:

Crust:

Place sugar and hazelnuts in bowl of food processor and process until nuts are finely ground, about 30 seconds. Add flour and salt and pulse once or twice to blend. Scatter butter pieces over mixture and pulse 7 or 8 times, until mixture resembles coarse crumbs.

In a small bowl, whisk together 1 whole egg, 1 egg yolk, water and vanilla. Pour egg mixture over flour mixture and pulse 5 or 6 times until dough just comes together. Scrape dough out onto work surface and gently knead 6 to 8 times, until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour or until chilled.

Position oven rack in center of oven. Heat to 375°F.

Place chilled dough on work surface and roll out to large rectangle that is about 1/8-inch thick. Drape dough over tart pan, gently pressing it into the interior of pan. Roll rolling pin over dough and remove excess dough. Press dough into pan evenly, removing excess dough, if necessary.

Line each pan with square of parchment paper and fill with dried beans or rice. Blind bake tart for 15 minutes until crust begins to turn golden brown at edges. Remove weights and parchment paper from pan and let tart shell cool while preparing the filling.

Filling:

Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

Remove side of tart pan and spread mascarpone cream in shell.

Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.

Brush figs with honey glaze.

This fig tart was delicious. The figs had so much sweetness and texture and the combination of mascarpone cheese and figs was amazingly good. Mascarpone cheese is heavenly on its own but with fresh fruit; its even better. My mom loved it and Bobby has yet to taste but its definitely a hit in my book.

The Ultimate Steak Sandwich

I love a good piece of medium-rare beef. Nothing like it. And sandwiched in between bread; EVEN BETTER!

However, I HATE LICORICE. Its a horrible taste, i dont really know how they made it into candy! Tarragon - herb tasting of licorice, just a little more subtle but still any faint taste of licorice is horrid.. But seeing as im going to be a professional, i must keep an open mind to all flavors and foods. So i used the tarragon after much speculation and i still didnt develop a love for it; probably never will. A little harsh but im being honest.

So the recipe calls for tarragon as you probably noticed. Not alot but enough to turn the sandwich down if you too are not a fan of the bitterness.

Im sure you can substitute another herb like maybe cilantro or even mint?

Anyway, im over tarragon. The steak though was really good. I grilled my steaks on a George Foreman Grill because i didnt feel like firing up a grill for 2 pieces of steak! And i love how tenting and allowing your meat to rest before slicing contains all the juices and really keeps you meat moist and soft. Melts in your mouth; its so good.

My mom loved the sandwich. She also loves licorice... Next time im going to make this sandwich with a mint spread.

Got this recipe from Cuisine At Home: August 2010.

Ingredients:

Green Goddess Spread:

• 1/4 mayonnaise
• 1/4 cream cheese, softened
• 2 tbsp. sour cream
• 2 scallions, chopped
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. white wine vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. anchovy paste
• Salt and Pepper to taste

Steak:

• 1 lb rib-eye or sirloin steak
• Olive oil, salt & pepper
• 1 loaf ciabatta, halved lengthwise (1 ft loaf)
• 4 cups of fresh spinach
• 1 cup thinly sliced English cucumber

Preparations:

Preheat grill to medium-high.

Puree mayonnaise, cream cheese, sour cream, scallions, tarragon, vinegar, Dijon and anchovy paste in a food processor. Add salt and pepper to taste. Set aside.

Coat steak with oil and season with salt and pepper. Grill steak, covered for 3-4 minutes per side for medium-rare. Remove steak from grill, tent with foil and let rest 5 minutes before slicing. Slice steak against the grain into thin strips.

Reduce grill heat to low. Brush cut side of bread lightly with oil; season with salt and pepper. Grill bread, cut side down, covered until lightly toasted, 1-2 minutes.

Spread green goddess on cut side of bottom bread. Layer with spinach, steak, and cucumber. Then top with remaining bread. Cut into 4 servings.

So that was yesterdays dinner. Today i made a fig tart since i got some good ones at a newly opened supermarket super close to my house.

On to the next post............

Chicken Enchiladas Suizas

Tonight i FINALLY did something that was a Spanish dish. I went for a classic Mexican dish, Enchiladas. Boy, do i now know why Mexican women taking their cooking and dishes to heart; they are in the kitchen cooking ALL DAY! This recipe was the most time consuming but honestly worth the effort. It was so tasty! I never liked enchiladas before because im not a big fan of corn tortillas but in the dish, the corn adds another contrasting flavor to the tomatoes and spiciness, It was really good. My whole family loved it. Just a little tip, hold off on the amount of salt they ask for because the enchiladas can become too salty very QUICK. Got this recipe from the Food Network Magazine: August.

Ingredients:

• 2 skin-on, bone-in chicken breasts (about 2 pounds)
• 2 cups low-sodium chicken broth
• 2 cloves garlic
• 2 bay leaves
• 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
• Kosher salt
• 2 pounds plum tomatoes
• 1 or 2 serrano chile peppers, stemmed
• 2 tablespoons vegetable oil, plus 1/2 cup for frying
• 1 large white onion; 2/3 diced, 1/3 sliced into rings
• 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
• 12 corn tortillas, preferably white
• 3/4 cup crumbled queso fresco

Preparations:

Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantro and reserve the broth and garlic.

Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.

Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep the sauce warm.

Discard the chicken skin and shred the meat. Toss the chicken with the crema and 1/2 teaspoon salt in a bowl. Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.

Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.

Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.

DELICIOUS. This recipe on enchiladas really changed my outlook on them. Im going to have to try them more often at Mexican restaurants.

No cooking tomorrow; possibly Thursday? Well see... Ill be back on Sunday for sure!

Beer Braised Chicken

My weekly dinners have been put back into full effect! I got this recipe from the Food Network Magazine: April, its an older magazine but ive pretty much finished doing the good ones from the newer mags. Beer and chicken. Such a good combo together, when the alcohol cooks out of beer, it leaves the dish tasting as if it was on the stove all day. This recipe was good but not a favorite. It packed too much sweetness for me. It might have been due to the 2 tbsp of brown sugar or the type of beer that i choose. Dont get me wrong it had good flavor just a little on the sweet side. The amount of vegetables to meat wasnt enough either, if you make this id suggest less brown sugar more vegetables and a little bit more cooking liquid if your using meat that's pretty thick.

All in all it was tasty. I served it with some over roasted carrots that i just tossed with olive oil, salt and pepper and a little bit of lemon juice. Put them on a cookie sheet on 450 and let them cook for 20 minutes. They were deliciously sweet and still had a little crunchiness to them.

Here is the recipe for the chicken...

Ingredients:

• 1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 1 tablespoon extra-virgin olive oil
• 1 (12-ounce) bottle beer (preferably brown ale)
• 1 cup frozen pearl onions, thawed
• 1/2 pound small red-skinned new potatoes, halved
• 2 tablespoons whole-grain mustard
• 2 tablespoons packed dark brown sugar
• 4 sprigs fresh thyme
• 3 tablespoons chopped fresh parsley

Preparations:

Heat a large pot over medium-high heat. Add the bacon and cook until browned, about 5 minutes. Remove with a slotted spoon and transfer to a paper-towel-lined plate.

Season the chicken with salt and pepper and dredge in flour, shaking off the excess. Add the olive oil to the drippings in the pot. Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup water to the pot and stir, making sure the chicken is fully submerged. Simmer until the chicken is cooked through, about 15 minutes. Discard the thyme and stir in the bacon and parsley.

Not a hard recipe to make at all. Perfect for a weeknight dinner. ENJOY!

Down South in the Upper East

1460 2nd Avenue, New York - (212) 249-1001

Me, Bobby and his uncle and cousin came to this spot because our pizza place was mysteriously closed on a Saturday night at 9:30! But we werent disappointed by far. This place after about 10 turns into a regular city bar but still remains open to people who want to stop in for food also. We got seated outside pretty quick and our food came out pretty fast also which was good because we were pretty hungry. I wanted seafood but they only had shrimp so i ordered a order of 4 grilled BBQ shrimp, small portion of pulled pork and creamed spinach. Bobby got a Shrimp Po' Boy (shrimp on a hero with coleslaw) and the boys got pulled pork sandwiches. The BBQ sauce that they serve here is pretty obviously not bottled. It tasted homemade and had a little kick. I loved the creamed spinach, ive never had it where it almost made the spinach taste sweet. Bobby sandwich....it was pretty amazing i was almost jealous that i didnt order it for myself. Even though the shrimp were smothered in creamy coleslaw, the shrimp was still really crispy! The pulled pork melted in my mouth and the BBQ sauce was so good. The shrimp were typical grilled shrimp skewers, nothing to brag about. But that Po' Boy was DEFINITELY something to brag about.

Then we ordered dessert.

My favorite part of the meal always..

We ordered Banana Pudding. OMG, this was better than any pudding i have ever had at a restaurant. It was so thick and tasted so much like banana; it was so heavenly. Then they top your pudding with caramelized bananas that are almost crispy from the caramelized sugar on top and at the bottom you have crumbly Nilla wafers. OMG. It really couldnt get any better.

If your in the UES one day, be sure to stop in for some southern comfort.

It gets a 7.

Preserved

Cheese, sweet fruit & toasted french bread?

YES PLEASE!

Me, Bobby and my mom enjoyed a little afternoon snack of all those. I had goats cheese and brie cheese to pair with the strawberry-apricot preserves and sugar plum preserves.

When i woke up this morning i was hoping that all my lids had vacuum sealed..........and they did! So i have 1 of each flavor to enjoy now and 1 of each to save for the winter when i need a little taste of summer.

The brie cheese went so good with the strawberry-apricot and the goat cheese with the plum. I can eat goat cheese all day. Since it was warm today, the brie cheese oozed a little and was so delightfully spreadable.

Definitely going to enjoy my preserves all weekend! Worth every minute of time i spent jarring and pitting and boiling :)

Next week, i pick up on making dinner again; so stay tuned................

Saving Summer fruit...

Ive been off for a couple days, havent been cooking much these few days. People were complaining it was just too good to have every day. So i made preserves of sugar plums, apricots and strawberries. I went to the farmers market and got some yummy fruits. The sugar plums were so cute and plump i had to buy a quart size of them and the apricots looked so fresh and fuzzy! I got the recipe in making the preserves from the Food Network Magazine: September. It is a little time consuming but smelling the warm fruit boil down to almost candy is worth every minute. The recipe called for plums and plumcots but i figured you can use any choice of fruit and just do the same procedure.

Its not as easy as it seems finding jars in Queens so i figured the city is where i needed to go. I googled this place called Fishs Eddy, its an awesome place for the vintage kitchen. It has tons of flatware, glassware, silverware and knicks knacks! Definitely going back when i get my own kitchen one day..

So my sugar plum preserves are all by themselves and i combined the strawberries and apricots together to make a strawberry-apricot one. As they were cooking down and i couldnt help but have little tastes; then after it cooks down and its starting to cool it gets so thick and so sticky. Its pretty impressive what fruit can do with help from a little sugar and lemon juice.

Heres the recipe along with links on how to preserve and sterilize:

http://www.foodnetwork.com/recipes-and-cooking/how-to-preserve/pictures/index.html

^ Jarring and Sterilizing

Ingredients:

• 1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
• 2 1/4 cups sugar
• 2 vanilla beans, split lengthwise and halved crosswise
• 4 small cinnamon sticks
• 1 lemon
• 1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)

Preparations:

Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.

Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.

Fill the jars with the plum mixture, leaving 1/2 inch head space, then seal and process.

I made 4 jars; 2 of each fruit and im letting them sit on my counter till their good and ready.

Tomorrow, im going to put them on toasty bread with brie and goat cheese! EXCITING!

I know its going to be insanely good.

Enjoy some before pictures!

Less cooking...

I know i havent been cooking as frequent as i was but ive been wanting to save up to do special things and things for the last month of summer, so long story short; ive been enjoying the final days of summer with other things besides with food. Sounds harsh but once summer is over, food is going to be my life in more ways then one and im beyond excited!

So im thinking of making some summer fruit preserves that way i can taste a little bit of summer in the fall/winter. Possibly next week Monday or Tuesday im going to go buy some fresh fruits and some mason jars. I ordered labels that came out really nice so i can possibly sell a couple of those preserves? Im thinking on using strawberries, raspberries, apricots, plums and maybe cherries. Im really excited about doing that. Me and Bobby are going to get fresh breads and eat my preserves with some tea and be real sophisticated! :D

Another thing, im secretly in love with the show Cake Boss. I just got into it (better late then never) and i love it. I hope that i can work for a homey bakery like that. Im sorta getting into the idea of wedding cakes and decorating; hmmmmmmm.

FYI: im on foodieblogroll.com now so you can find my blog on their site! Hopefully someone out there is reading this besides me....

Until next week!

The Stumble Inn

1454 2nd Avenue, New York - (212) 650-0561

Stuffed burgers are a tricky thing. Not everyone can really get them right, they either ooze or are way too dry. The Stumble Inn has no flaws, they are perfect!

Me and Bobby met up in the city on Friday and decided to chop this one off our list. This spot has cheap drinks during the week with daily specials on different things. They have a decent variety of bar food but my main objective was getting one of their stuffed burgers. The picture pretty much speaks for its self but there is so much missing that you wont know till you taste it. Bobby had the Bleu cheese with bacon and onion rings and i had bleu cheese and onions and tater tots. You get to make different combinations on your own or choose their 4 or 5 options. Please go asap you will not be disappointed.

8 out of 10; we need to try those fried twinkies!!

BBQ Weekend

This BBQ was a lot better than the first. I had a few more people come over and taste my stuff. I made 2 different types of burgers, 2 different types of kebabs, corn on the cob and dessert. So needless to say, i was in the kitchen for a REALLY long time! So lets start with the burgers, i made a Miami burger and a Trattoria burgers. The Miami burger had ripe plantains stuffed in the middle that i fried before hand and mashed up. The burger was placed between a club rolled that was toasted and slathered with a mayo, cilantro and scallion spread. The Trattoria burger was made with gorgonzola cheese stuffed in the middle and this burger was layered with arugula and pancetta. I got both of these recipes from the Food Network Magazine: July/August.

The secret to making good BBQ burgers is to put a little indent in the middle so they dont puff up in the middle as they cook.

For the kebabs, i made a Buccaneer pork kebab and a Curry chicken kebab.

Heres the ingredients and prep for the kebabs:

Ingredients:

Pork:

• Pork tenderloin; cubed
• 3 tablespoons salt
• 3 tablespoons brown sugar
• 1 cup water
• 1 cup rum
• 2 teaspoons pickling spices
• 4 garlic gloves
• Pineapple

Chicken:

• 2/3 cup coconut milk
• 3 tablespoons peanut butter
• 1 tablespoon Thai curry paste
• 1 tablespoon lime juice
• 1 tablespoon salt
• Bell peppers
• Chicken thighs; cubed

Preparations:

Buccaneer Pork:

Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons pickling spices and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce.

Curry Chicken:

Mix 2/3 cup coconut milk, 3 tablespoons peanut butter, 1 tablespoon each Thai curry paste and lime juice, and salt. Marinate cubed chicken thighs in half the sauce. Skewer with bell pepper chunks. Grill, basting with the remaining sauce.

Be sure to soak wooden skewers in water for 20 minutes.

Burger ingredients:

Miami:

• Ground beef chuck
• Salt & Pepper
• Cilantro
• 2/3 cup of mayonnaise
• 1 bunch of scallions
• Club rolls
• Ripe plantains

Trattoria:

• Ground beef chuck
• Salt & Pepper
• Gorgonzola
• Pancetta
• Arugula
• Italian rolls

Preparations:

Miami

Peel and slice plantains and fry in oil until golden on both sides. Mash until smooth, set aside. Season beef with salt and pepper and create one rectangular patty. Add plantain mixture to middle of patty and add another patty on top of plantain mixture. Seal and reform into a rectangle until its one whole patty. Make an indent on top. Grill until cooked. In a food processor add 2/3 cup of mayonnaise with cilantro and scallions, spread on roll and add burger.

Trattoria

Season beef with salt and pepper. Form round patty and fill with gorgonzola. Add another round patty on top of gorgonzola and reform until round and sealed. Grill burger. Dress burger with pancetta and arugula on italian rolls.

For the corn, i made a lime and cilantro butter. Just chopped up some cilantro and juiced some limes and added it to melted unsalted butter. Came out great, really went well with the sweet corn and the sour lime.

The burgers were really good, soft not dry and the fillings on both were delicious. EVERYONE got to enjoy a little of all burgers. The kebabs were my favorite one, i loved the curry chicken one, it wasnt too spicy and the buccaneer was great too but just a little salty.

Now the dessert. I made an Caramel-Apple Cheesecake Bars with Streusel Topping. OMG! When it came out of the oven, it smelled so so soo good and when i tasted it, i was in love. It has an apple pie taste plus cheesecake, you cant really go wrong! I got this recipe from Paula Dean's 125 Best Desserts. This recipe makes about 24 bars.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar, plus 2 tablespoons, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Streusel topping, recipe follows
• 1/2 cup caramel topping

Preparations:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:

• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened

Prepations:

In a small bowl, combine all ingredients.

If you like caramel apples, this recipe is definitely something you would enjoy!

2nd BBQ another success!

Herbs

I thought id do a post on herbs and their usage. Im thinking of growing my own stuff since its not only convenient but a little cheaper.

I got all my information from: www.culinaryherbguide.com.

Angelica is an herb that has several uses. The leaves are frequently added when cooking red currants, rhubarb, gooseberries and red plums to help reduce the acidity and sweeten these often sour fruit. Its strong, clean flavor makes angelica stems an excellent candidate for crystallization. Its seeds are sometimes used in pastry. The stems are usually crystallized and used as a decorative pastry garnish. The leaves and stems impart a celery flavor if added to sauces, and vegetable dishes.

Basil is available in fresh leaves and in dried leaves, which are also sometimes called rubbed. Fresh leaves may be stored in a cool place or in the refrigerator for a very short time. Also indispensable for many Mediterranean dishes, the fresh leaf has a sweet, clove like spiciness and is excellent with tomato dishes. Its flavor is strong enough to stand up to the pungency of garlic, so it is often paired together like in Pesto. Add dried herbs at the beginning and during cooking.

Bay leaf also know as sweet bay, sweet laurel, bay laurel and laurel leaf. Available fresh, dried whole leaves or ground dried leaves. Bay is probably the one herb that most cooks prefer using dried than fresh. Add a bay leaf or two to marinades, stock, pâtés, stews, stuffing and curries. When poaching fish, add a bay leaf to the water. Bay leaves greatly improve flavor if you are cutting down on salt. Try adding a bay leaf or two when you boil potatoes to replace salt. Always remember to remove the whole bay leaf after cooking in any dish.

Caraway can be both an herb as well as a spice. The aromatic seeds come from a plant in the parsley family. The caraway plant, native to Asia, produces this sickle shaped seed that gives rye bread its distinctive flavor. The spice is used in beef stews, pork dishes, soups, candies, and baked goods, especially bread. Caraway seeds may also enhance the flavor of many vegetables. They are good tossed with boiled and quartered new potatoes, cabbage or in sauerkraut.

Chives are a mild member herb of the onion family. Chives has many uses and can be added to potato salad, baked potatoes, soups, salads, omelets, dips and spreads, pastas and sauces. Use it anywhere you want to add onion flavor without the harsh pungency of onion. Best if used fresh. The flavor is lost in drying. Store fresh chives in damp paper towel in an airtight container in the refrigerator. You can also chop fresh chives and freeze them with water in ice cube trays to use later when needed. Blend chopped chives with butter or cream cheese or yogurt sauces. Add toward the end of cooking or as a garnish.

Cilantro is also known as a Coriander Plant, Chinese Parsley, Yeun Sai and Japanese Parsley. It is readily available fresh or dried in most grocery markets. Cilantro is used in many cuisine around the world. Most notably it is used to enliven Mexican and South American food as well as as Thai and Vietnamese. Cilantro is the leaf part of the coriander plant. It's unique flavor is quite distinctive and can liven up even a simple chicken broth. Cilantro has a faint overtone of anise and a somewhat delicate peppery taste. Use cilantro in tacos, salsas, soups, stews, chicken and rice, salads, tomato based sauces and as a garnish. Use sparingly. Whole seeds may also be added to soups, sauces and vegetable dishes.

Dill is available in weed and seed, both fresh and dried. Store dried seeds and leaves in a cool, dry, dark place away from heat, light and moisture. Leaves will keep for six months. Seeds will keep indefinitely. Fresh leaves can be kept in a plastic bag in the refrigerator or chop finely and mix with one tablespoon of water and freeze in ice cube trays. After the cubes are frozen, place in plastic zip-lock freezer bags and return to freezer. The light aroma of dill faintly resembles licorice. Dill weed is good in soups, omelets, seafood dishes, herring, salmon, potato salads, and steamed vegetables. Dill seed is used in breads, pickling, cabbage dishes, stews, rice and cooked root vegetables. Dill has a totally unique spicy green taste. Ground seed can flavor herb butter, mayonnaise and mustard.

Fennel also known as finocchio, common fennel, sweet fennel, wild fennel and sweet cumin. Store in cool, dry, dark place away from heat, light and moisture. Seeds will stay fresh for 2 years. Ground Fennel will keep for 6 months to 1 year if stored properly. Fennel yields an herb and a spice. The stems and leaves are all edible. The spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are the vegetable. Roman warriors took fennel to keep in good health while their ladies ate it to prevent obesity. The seed is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meats & sausages. If you are familiar with the taste, it is probably from having it in commercially prepared sausages. Add the seeds to sauces, breads, savory crackers and water for poaching fish. Stuff the leaves into oily fish like mackerel and sprinkle finely chopped stems and leaves on salads and cooked vegetables and can also be added to soups and stuffing.

Juniper berry is the female seed cone produced by the various species of junipers that are herbal trees. It is not a true berry but a cone with unusually fleshy and merged scales, which give it a berry-like appearance. Not all species of juniper berries are edible, in fact some are toxic and consumption is inadvisable. The mature, dark berries are usually but not exclusively used in cuisine, while gin is flavoured with fully grown but immature green berries. The crushed berries of the juniper tree have an aromatic, resinous flavor often featured in pâtés, marinades and stuffing for pork, venison and other wild game. They are also a popular flavoring for sauerkraut, sauces, ham and cabbage. They are also used with root vegetables, legumes and bean dishes.

Lavender is an incredibly versatile herb for cooking. In today's upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavor and appearance of food. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory. English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. Lavender has a sweet, floral flavor, with lemon and citrus notes. The potency of the lavender flowers increases with drying. In cooking, use 1/3 the quantity of dried flowers to fresh. Because of the strong flavor of lavender, a little goes a long way.

Lemongrass is a tall perennial grass. Common names include lemon grass, barbed wire grass, silky heads, citronella grass, fever grass or Hieba Luisa amongst many others. Lemongrass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh. Although lemon grass appears dry when you are slicing it, when crushed, you will see that it really is quite moist. Crushing breaks the juice sacs in the fibers and releases the aromatic oils that make lemon grass so special.

Lemon verbena is a great herb for growing in window boxes. It does well indoors in a sunny window. Chefs value this herb as a companion to citrus lemon because its flavor holds up in cooking. Great for fruit salads, jam, jelly, and candy. If you like lemon, this is the herb for you! It has a very lemony taste without any bitterness. Sprinkle over salads and vegetables for a wonderful lemony flavor. Use to create flavor in stuffing for meat or poultry. Makes a refreshing tea in combination with mint or alone. Wonderful as a garnish for iced tea. Use liberally when on a low salt diet.

Marjoram is also known as Sweet Marjoram, Knotted, Pot or Winter Marjoram. It is available in dried leaves or ground. Store in a cool, dry, dark place. Will keep for six months to one year. Marjoram is an herb that has a mild, sweet flavor similar to oregano. It is said to be “the meat herb" but it compliments all foods except sweets. While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when they are dried. Marjoram has a slightly more delicate flavor than Oregano. Marjoram because it is more delicate should be added toward the end of cooking so its flavor is not lost. Marjoram goes well with pork and veal and complements stuffing for poultry, dumplings and herb scones or breads.

Marsh mallow is indeed the original source for the confection of the same name. Marshmallow candy dates back to ancient Egypt where it was a honey based candy flavored and thickened with the powdered root of the marsh mallow plant. The seeds may be eaten alone or sprinkled like nuts on a salad. The flowers are edible and may be tossed on salads as well. The leaves may be eaten in salads or steamed and eaten as a vegetable. Roots may be boiled to soften and then can be fried.

Mustard is the hot little black and brown mustard seeds that are ground and mixed with water, vinegar or other liquids, and turned into a condiment also known as mustard. The seeds are also pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. White mustard seeds are used in pickles as a strong preservative and in mayonnaise as an emulsifier. The yellow, four petalled blooms of the plant that flower in midsummer are also edible and contain a mild mustard flavor. They can be sprinkled on sandwiches or tossed on salads.

Mint also known as Water Mint and Wild Mint. It is available in fresh or dried leaves. Dried leaves will keep for 6 months to 1 year in a cool, dark, dry place. Mint is an herb that comes in many varieties such as peppermint, spearmint, apple mint, lemon mint and even chocolate mint. Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables. Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts. Add near the end of cooking for a better flavor.

Oregano is also known as wild marjoram. Oregano is available in fresh leaves from most grocery stores. This herb is also found dried in leaf form or ground. Store dry forms in a cool, dry, dark place. It is a hardy member of the mint family that has been used for flavoring fish, meat and sauces since ancient times. Oregano goes well with vegetables, roast beef, lamb, chicken and pork. Generally used to season Mexican, Italian, Greek and Spanish dishes. Oregano has a warm, aromatic scent and robust taste. It's uses include seasoning soups, stews, meat pies, pasta sauces and shellfish.

Parsley also known as curled or curly parsley, flat leaf parsley and Italian parsley. It is readily available in dried leaves and fresh leaves. Store dried leaves in a cool, dry, dark place. Store fresh in a plastic bag in the refrigerator. Parsley is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive. Use fresh or dried parsley in any recipe. Especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes as well as sauces to go with fish, poultry, veal and pork. Use fresh leaves as garnish. Parsley has a delicate favor that combines well with other herbs like basil, bay leaves, chives, dill weed, garlic, marjoram, mint, oregano and thyme. Flat leaf or Italian is used primarily in cooking because of its more robust flavor and curly parsley is used primaryily for garnish. Add at the end of cooking for better flavor.

Rosemary is available in fresh leaves or dried whole leaves or dried ground. Store in a cool, dry, dark place. Ground rosemary will keep for up to 6 months and the leaves for up to 1 year, if stored properly.Rosemary is an herb of the mint family. Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables. Dress fresh steamed red potatoes and peas or a stir fried mixture of zucchini and summer squash. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.

Sage is available in fresh or dried leaves whole, crumbled (rubbed) or ground. Fresh sage can be refrigerated for about a week, while dried should be kept in an airtight container and stored in a cool dry place. Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty yet smoky aroma. Sage enhances pork, lamb, meats, and sausages. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance. Use ground Sage sparingly as foods absorb its flavor more quickly. Sage is a wonderful flavor enhancement for seafood, vegetables, stuffing, and savory breads.

Savory is available in fresh or dried leaves. Tender leaves can be added fresh to salads or used as a garnish or bottle the herb in vinegar. Once dried and chopped, it is an integral part of herb mixtures like Herbes de Provence. There are two types of savory - winter and summer. The two look much the same, but winter is a bit more pungent. Savory smells and tastes like Mint and Rosemary chopped together. Savory is nicknamed the bean herb. It is typically used in soups, beans and as a meat and poultry seasoning. This herb tastes slightly warm and sharp. It is a very strong herb and should be used sparingly. Use summer savory, with its more delicate flavor, for tender baby green beans, and winter savory to enhance a whole medley of dried beans and lentils.

Bursting with the scents of citrus, rose, spice or mint, scented geraniums which are native South African plants are easily grown inside and offer an olfactory treat to winter-weary gardeners. They also lend themselves well to culinary uses, such as herbal scented sugars. Scented geraniums were so named in the 1600s and have been mistakenly referred to since. Part of the Geraniaceae family, scented geraniums are actually pelargoniums and are grown for their scented leaves, not delicate flowers. There are more than 200 varieties of this lovely plant, all distinctly scented with enticing names such as 'Fringed Apple', 'Peppermint Lace', 'Prince of Orange' and 'Rober's Lemon Rose.' Infusing the leaves' oils in food is the most successful way to flavor foods with a geranium's scent, and one of the easiest ways to do this is with a simple syrup. Flavoring sugars with scented geranium leaves is another way to cook with their subtle scent.

Tarragon also known as French true tarragon. Fresh tarragon is only available during the summer and early fall months. Refrigerate fresh tarragon for up to a week and keep dried or powdered tarragon in a cool, dry place. Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. It's flavor is delicate and almost licorice or anise-like. Tarragon, together with parsley, chervil, and chives make a traditional French blend, Fines Herbes. Tarragon is exceptional in egg dishes, poached fish, mushrooms and other vegetables. Tarragon is good with chicken and in salad dressings. It is often used in sauces like béarnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.

Fresh thyme can usually found during the summer months, but dried thyme is available year round at most grocery stores. Dried thyme should be kept in an airtight container in a cool dry place for up to six months. Fresh garden thyme is an herb that has thin off-green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine. It is often used in soups and sauces, with meat, poultry or fish. It is also a very important component of herbes de Provence and bouquet garni. Fresh thyme has the most flavor used whole, with the stem. It goes well with lamb and veal as well as in eggs and croquettes. Thyme if often paired with tomatoes.