Now that we’ve covered several wonderful ways to incorporate herbs into your menus in Herbs in Cooking parts 1 and 2, I thought I would see what my favorites were.
I went to my spice shelves and took a quick inventory. Here’s what I found when surveyed my most-used (dried) seasonings. I have lots more, but these are the ones that I run out of and replace.
Herbs in Cooking part 3: Chef Christy’s Favorites Read More »
You are probably familiar with a nice cup of herb tea and using herbs in soups and stews, but how about using herbs in drinks, eggs, even desserts?
Herbs in Cooking, part 2 Read More »
Herbs enhance the variety, flavor, aroma, color, and interest of your foods. Fresh herbs in salads add green chlorophyll to freshen your breath and benefit your digestion as well. You can process your herb mixtures in a small food processor or blender, your if you are really hard-core, break out your big mortar and pestle and have at it! Kids love using a mortar and pestle!
The John C. Campbell Folk School called again with another emergency cooking class they needed me to teach this summer. I was thrilled to be able to say yes, and teach a week-long class entitled “Good For You, Delicious Too!” We focused on cooking with herbs and spices, using seasonal produce, creating flavorful appetizers and satisfying snacks!
Cooking with Herbs and Spices at the Campbell Folk School Read More »