Herbs Add Flavor In The Kitchen
We all have those jars and tins of herbs and spices. You know, the ones that sit up in the cupboard and only make the occasional appearance when you roast a chicken or bake a pumpkin pie. Did you know these herbs can lend a lot of flavor to lots of dishes you make? It is true. Therefore, dust off those tins and bottles and put those herbs to good use.
Meat goes well with herbs. You can use thyme, tarragon, sage, or rosemary with poultry of all kinds. Think of all the delicious herbed dressings you have eaten at Thanksgiving over the years. Herbs add a lot to dressing and poultry alike. For beef, you can choose more robust tastes like dill, marjoram, oregano, mint, and anise.
Next time you make eggs for breakfast, add some herbs to the mix. Nutmeg is really good with eggs. You can add cinnamon to egg custard. Another good spice for eggs is allspice. For those who like a little heat with their eggs, take a look at curry, cayenne, or chili powder.
Making an Asian dish? Try adding some ginger, cinnamon, cardamom, or curry. These spices add a little heat, some exotic flavors and really make your recipes stand out. Saffron is an expensive seasoning that is often used in recipes to turn the food a sunny yellow color and add flavor.
Desserts are another place to use herbs. Cinnamon, nutmeg, allspice, coriander, mint, mace, and saffron all make solid contributions to cakes, pies, cookies, and puddings. They make your desserts a little more special and give them more depth of flavor.
When you are making cold appetizers, remember to use herbs! A little bit of turmeric can really liven up your dip or relish. Add a bit of cardamom to make your fruit and dressings more exciting. Who says cold food has to be without flavor? Add some herbs to make them fly off the platter instead of sitting there untouched.
Have you ever wondered what is the deal with that bottle of celery seed you see at the market? Celery seed really does add a lot of flavor to a dish. Sprinkle it on your roasts, in your sauces and in your stews. Let it add some zing to your salads, vegetable dishes, breads, and eggs.
There are a few other herbs you may not know what to do with. Bay leaves look like long, flat leaves stuck in a jar. These are excellent to add to soups and stews. You can also use them with potatoes, fish, gravies, and marinades. You do want to remove the bay leaf before you serve the food. This is one herb that gives of its flavor and then is discarded.
Cloves are familiar because we all grew up with them studded across the top of our holiday hams. If you get ground cloves, you can easily add them to cookies and pastries. They also taste great with lamb or pork. If you are really adventurous, try adding some to your vegetable dishes or dressings. Ground cloves make cooking with this spice much easier.
Make ahead appetizers are the perfect snack. Make up a bunch on the weekend. Freeze them in small batches. Whenever you want a snack, thaw some out and enjoy! You can thaw them in the microwave or by dipping the freezer bag in a hot bowl of water. If you plan ahead, you can simply take it out in the morning.
