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Herbs Let You "Spice" Up Your Approach To Cooking

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Medieval Lifetime tv, Life3 1 servings

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Let Virginia Willis, the food stylist for "The Main Ingredient," help you
to cook a little smarter, a little faster and a little richer each month in
her tasty cooking column, "Now You're Cookin'"!
This month, Virginia shows you how the humble "herb" can pack quite a punch
with your meals.
The scholar Alcuin is said to have asked Charlemagne, " What is an herb?"
"The friend of physicians and the praise of cooks," the medieval emperor of
the Franks replied.
The many varieties of the humble herb have been treasured through history
for their savory and aromatic qualities and medicinal uses. When you plan
to use herbs with your meals, try to use fresh ones; don't use dried herbs
unless they come from a reputable source. Fresh herbs are more readily
available and almost every market has parsley, if nothing else. Below, I'll
share the stories of several herbs, and outline their history, special
qualities and uses. Enjoy!
Chives go well with soups, potatoes, omelettes, fish and seafood dishes.
The chive is a mild herb, very rich in vitamins and minerals. It can be
grown indoors and used as needed. It should be added just at the last
minute or as a garnish. Use scissors to cut chives unless you have a really
sharp knife; they bruise easily.
Coriander, also known as cilantro, probably surpasses parsley as the most
widely used flavoring herb. Coriander is mentioned in both ancient Sanskrit
and Egyptian texts and has been used since the Middle Ages to flavor wines,
preserves, soups and meat. Common in Mexican, Thai and Vietnamese cuisine,
it can be a bit strong for some people. Substitute parsley if it's too
powerful.
During the Middle Ages, it was thought the souls of dead people rested in
thyme flowers. This oily and wonderfully aromatic culinary herb, found in
many classic French dishes, varies in leaf size. However, you can easily
cook dishes with the whole sprig and then remove the sprig before serving.
Parsley perks up many a recipe. While the flat-leafed or Italian variety is
considered to be more "gourmet" because of its strong flavor, the more
common and cheaper curly parsley does keep longer in the refrigerator.
Parsley marries well with olive oil and garlicup
Spicy golden oregano, found in Italian, Greek, and Mexican cooking, was
little known in the United States until after World War II when soldiers
returned from Europe. "The pizza herb" has a remarkable affinity with
tomato-based dishes. It's used in pasta sauces and stews, and does
wonderful things for rice and pasta. Dried oregano isn't bad. When finely
ground, it's is very nice in slow-cooked tomato sauces.
Pungent basil, with its peppery flavor, is popular in Italian cuisine.
Famous for pesto and used in simple tomato salads with fresh mozzarella and
olive oil, it's also a welcome addition to pasta dishes. Basil is available
in many varieties. Chop basil just before using, as it turns black fairly
quickly. Also, basil breaks down if cooked for too long -- its flavors are
best utilized if chopped and added at the last minute.
Rosemary is very strong and highly aromaticup Use with caution because too
much is definitely too much. The herb pairs nicely with lamb and is
wonderful when stuffed inside the cavity of poultry before roasting. I
suggest tying dried rosemary in some cheesecloth -- you'll get the flavor
but not the tough, brittle needles.
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster br Barb at PK
Recipe by: by Virginia Willis
Converted by MM_Buster v2.0l.

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