Comments on: Using Herbal Blasts in Your Cooking http://www.breakawaycook.com/blog/2008/04/11/using-herbal-blasts-in-your-cooking/ simple, global, tasty Tue, 03 Jan 2012 17:49:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Bryan http://www.breakawaycook.com/blog/2008/04/11/using-herbal-blasts-in-your-cooking/comment-page-1/#comment-3588 Bryan Tue, 15 Apr 2008 23:14:32 +0000 http://www.breakawaycook.com/blog/?p=98#comment-3588 i'll call this herb jam (why not). it's great over anything: potatoes, tofu, eggs, toast. steam a bunch-or-more of herbs (i've used mostly parsley and basil) and almost a pound of tender spinach, about a half cup each of celery leaves and cilantro, and 4 halved cloves of garlic until it's all tender (can steam up to 15-20min). pluck out the garlic, and chop separately. squeeze the moisture out of the greens and chop fine. heat oil in a pan and add the garlic, chopped olives of choice, and pinches of spices like cayenne and cumin until you can smell it. add the greens and cook another 10 minutes or so. let it cool and season with salt, lemon, and olive oil. the lemon and olives help to brighten the flavor considerably (maybe try flavored vinegars or capers or pickled plum next time?). i’ll call this herb jam (why not). it’s great over anything: potatoes, tofu, eggs, toast.

steam a bunch-or-more of herbs (i’ve used mostly parsley and basil) and almost a pound of tender spinach, about a half cup each of celery leaves and cilantro, and 4 halved cloves of garlic until it’s all tender (can steam up to 15-20min).
pluck out the garlic, and chop separately. squeeze the moisture out of the greens and chop fine.

heat oil in a pan and add the garlic, chopped olives of choice, and pinches of spices like cayenne and cumin until you can smell it. add the greens and cook another 10 minutes or so.
let it cool and season with salt, lemon, and olive oil.
the lemon and olives help to brighten the flavor considerably (maybe try flavored vinegars or capers or pickled plum next time?).

]]> By: Nancy http://www.breakawaycook.com/blog/2008/04/11/using-herbal-blasts-in-your-cooking/comment-page-1/#comment-3587 Nancy Sun, 13 Apr 2008 06:00:33 +0000 http://www.breakawaycook.com/blog/?p=98#comment-3587 We rarely see basil in the market, but we grow tulsi - a basil relative & sacred Indian plant - in the backyard. I make pesto from this, with walnuts; when anyone in the house has a cold, we use masses of it for tea, with lots of ginger, black pepper and honey. We make chappati mixed with fenugreek leaves, and cook it separately as a green -- don't know whether it's considered a herb or a vegetable. I made your garlic confit yesterday -- lovely! The flavor was so delicate that I didn't think it was finished cooking, until I saw how buttery-soft the cloves had become. We rarely see basil in the market, but we grow tulsi – a basil relative & sacred Indian plant – in the backyard. I make pesto from this, with walnuts; when anyone in the house has a cold, we use masses of it for tea, with lots of ginger, black pepper and honey. We make chappati mixed with fenugreek leaves, and cook it separately as a green — don’t know whether it’s considered a herb or a vegetable.

I made your garlic confit yesterday — lovely! The flavor was so delicate that I didn’t think it was finished cooking, until I saw how buttery-soft the cloves had become.

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