Creative Cookery with Versatile Spices 89 Herbs Introduction Distinctively different dishes can be created by experimenting with spices and herbs. A h

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1 Creative with Ceokery Versatile Spices 8: Herbs

2 Creative Cookery with Versatile Spices 89 Herbs Introduction Distinctively different dishes can be created by experimenting with spices and herbs. A home maker can become herb conscious by learning: 1) the individual aromas of herbs, 2) how to distinguish them and 3) how to use them skillfully. Spices are the parts of plants, such as the dried seeds, buds, fruit or flower, bark or root. Herbs are usually the leafy part of the plant. It is important that homemakers use spices and herbs to enhance the natural flavors of foods, not to obscure them. Spices and herbs may be used to perk up modified diets; such as the low sodium diet. Weight watchers, too, can save calories by cutting down on high calorie ingredients and enhancing foods with a variety of spices and herbs. Whether or not family members are on a special diet, experiment, and turn an inexpensive dish into a dish of distinction by seasoning with a variety of carefully chosen spices or herbs. Growing Herbs Rosemary, sweet marjoram, the basils, lemon verbena, chives and parsley can be grown successfully indoors. They love the sun, so if you are growing herbs indoors, be sure to place pots in a sunny area. In door herbs also need daily to weekly watering, depending on the plant, light, temperature, soil, drainage and pot. If you grow herbs'out ofdoors, locate them in a sunny area, such as on a patio, as long as the season allows. Potted herbs make lovely table decorations. For example, a springy pot of parsley can add a colorful touch to a table. Herbs also make lovely gifts. Why not grow a pot of fresh basil for a friend? Or give dried basil as a Christmas gift with a very personal touch.

3 Harvesting Herbs Most herbs are harvested just before their flowers form. At this time, the leaves are most aromatic. If plants are outdoors, pick early in the day as soon as the dew has dried off the leaves. Tie herbs together and hang them in small bunches to dry. A cool airy attic, or similar location, is recommended for drying. Using Herbs A recipe calling for 1/2 teaspoon of a dried herb requires one tablespoon fresh, chopped herbs. To reconstitute dried herbs and develop their flavors, soak them in some liquid used in the recipe for 10 minutes to one hour before using. For cooking, place herbs in a cloth bag or stainless metal tea ball for easy removal. Storing Spices and herbs should be stored in as cool and dry a place as possible; heat robs them of their flavor and dampness causes them to cake. Close containers tightly after each use. Under good conditions, spices will retain flavor for approximately six months. Whole spices keep longer than ground spices. Herbs will retain their flavor for several months of storage under proper conditions.

4 r Tomato Soup Lfl In a kettle, saute 1 cup diced onion, 1/2 cup diced carrot, and 1A; cup diced celery in 1/2 stick or 1/4 cup butter or margarine until the vegetables are soft and lightly colored. Add 2 pounds ripe tomatoes, coarsely chopped, 1 tablespoon tomato paste, 1 teaspoon each of chopped garlic, salt, and sugar, and a bouquet garni composed of 4 sprigs of parsley, 3 sprigs of thyme, and 1 bay leaf. Bring the mixture to a boil over high heat and stir to combine ingredients. Lower the heat and simmer mixture, covered, for 20 minutes. Strain it through a sieve into a kettle, rubbing through as much of the solids as possible. Add 4 cups white chicken stock or chicken broth and simmer soup for 10 minutes. Correct the seasoning with salt and pepper. Pour soup into bowls and garnish each serving with a sprinkling herbs such as dill,.chives or mint. ' Chicken Saute Chasseur 1 two-and one-half to three-pound frying chick en, cut into pieces flour for dredging salt fresh ground black pepper dried thyme 1%; cup margarine 1%; cup chopped onions 14 pound mushrooms, chopped 1/2 cup red wine 34 cup canned tomatoes 2 tablespoons chopped parsley 14 teaspoon tarragon Dredge chicken in flour seasoned with salt, pepper and thyme. In a large skillet heat the margarine, add chicken and brown on all sides. l Add onions, mushrooms, wine, tomatoes and herbs. Cover and cook slowly until chicken is \ tender; 30 to 45 minutes. J

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11 Recipes mock Sour Cream For Weight Watchers 1/2 cup creamed cottage cheese 1/2 cup buttermilk 2 teaspoons lemon juice 1/2 teaspoon dried herbs Beat cottage cheese in a blender or with a X rotary beater. Add butj termilk, juice and spices and stir well. Store in covered container in refrigerator until ready to use. Mixture becomes slightly thicker on standing. Makes one cup. Herb Butter *2 ounces butter j 1 tablespoon finely cut or chopped green herbs or 1/2 teaspoon dried herbs few drops lemon juice Cream the butter, add a few drops of lemon juice. If you use dried herbs, just before serving add some finely cut chive or parsley or a raw spinach leaf. Season herb butter with salt and pepper or paprika shortly before serving. Herb butter gives a final touch to vegetables and is a wonderful improvement to broiled meats and fish. It also makes an excellent sandwich spread. L k unsalted preferred J Gour Cream Dip 1 Combine:. I 2 cups thick cultured 1 t e a s p o o n d ri e d French Dressmg sour cream 2 tablespoons chopped parsley 2 tablespoons chopped chives herbs 1/8 teaspoon curry powder 1/2 teaspoon salt 1%; teaspoon paprika Combine 2/3 cup vegetable or olive oil, 1/2 cup vinegar, 1/2 teaspoon sugar, 1 teaspoon salt, and 14 teaspoon pepper in a screwtop jar with a tight-fitting lid. Shake well to blend; chill. Makes 1 cup.

12 Herbed French Dressing Combine 1 cup French Dressing with 14 teaspoon leaf basil, crumbled; 1/2 teaspoon leaf tarragon, crumbled; and 2 tablespoons grated Parmesan cheese in a screw top jar with tight fitting lid. Shake well to blend; chill. Herbed Biscuits x Add 1/4 cup chopped parsley or chives to sifted dry ingredients when making baking powder biscuits. fiasic Tomato Sauce X 4. N 1 cup onion, chopped 1 clove garlic, chopped 3 tablespoons olive oil 31/2 cups canned tomatoes, undrained 1 small can tomato paste 1 small can tomato sauce 1 bay leaf 1/2 teaspoon salt 14 teaspoon freshly ground black pepper 1A; teaspoon each oregano and basil Saute the onion and garlic in the olive. oil x until brown, stirring often. Add the tomatoes; tomato paste, tomato sauce, bay leaf, salt and. pep-per. Simmer uncovered, stirring occasionally, about two hours. Add oregano and basil and continue cooking about 15 minutes. Remove bey least"; The sauce. should be thick. Serve: over eookiedi spaghetti: or use as an ingredieot. in such dishes as eggpileot parmigiana, meat loaf} soups and stews. Variation: Meet Tomato» Sense: Brown one, half pound chopped bed in the on; before adding ; é onions and garlic. '

13 ' Tomato Soup L fl In a kettle, saute 1 cup diced onion, 1/2 cup diced carrot, and 1A; cup diced celery in 1/2 stick or 1/4 cup butter or margarine until the vege tables are soft and lightly colored. Add 2 pounds ripe tomatoes, coarsely chopped, 1 tablespoon tomato paste, 1 teaspoon each of chopped garlic, salt, and sugar, and a bouquet garni composed of 4 sprigs of parsley, 3 sprigs of thyme, and 1 bay leaf. Bring the mixture to a boil over high heat and stir to combine ingredients. Lower the heat and simmer mixture, covered, for 20 minutes. Strain it through a sieve into a kettle, rubbing through as much of the solids as possible. Add 4 cups white chicken stock or chicken broth and simmer soup for 10 minutes. Correct the season ing with salt and pepper. Pour soup into bowls and garnish each serving with a sprinkling herbs such as dill,_chives or mint. I Chicken Saute Chasseur 1 two and one half to three-pound frying chicken, cut into pieces flour for dredging salt fresh ground black pepper dried thyme 1%; cup margarine 14 cup chopped onions 1%; pound mushrooms, chopped 1/2 cup red wine 3&1 cup canned tomatoes 2 tablespoons chopped parsley 14 teaspoon tarragon Dredge chicken in flour seasoned with salt, pepper and thyme. In a large skillet heat the margarine, add chicken and brown on all sides. i Add onions, mushrooms, wine, tomatoes and herbs. Cover and cook slowly until chicken is tender; 30 to 45 minutes. I

14 I Ratatouille x (Vegetable Casserole) 1 medium eggplant (about 1 pound) 3 small zucchini (about 1/2 pound) 1 teaspoon salt 3 tablespoons olive oil 2 tablespoons olive oil 2 medium onions, sliced 1/2 large green pepper, cut into 1%; inch strips (about 1 cup) 2 medium cloves garlic, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium ripe tomatoes, peeled 1A1 teaspoon salt dash pepper 3 tablespoons snipped parsley 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried marjoram leaves Mi teaspoon ground thyme 1/4 teaspoon ground savory Cut eggplant into strips. Cut zucchini into 1/4 inch slices. Toss eggplant, zucchini and 1 teaspoon salt I in bowl;1et stand 30 minutes. Drain and pat dry. Cook and stir eggplant and zucchini in 3 tablespoons olive oil in skillet until light brown; * transfer vegetables to bowl. Measure 2 tablespoons olive oil into skillet; return to heat. Cook onions, pepper and garlic in olive oil until onions are tender, about 8 minutes. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cut tomatoes into eighths. Scoop out seeds by gently running finger through seeded areas; discard seeds. Arrange tomatoes on top of onions and peppers. Sprinkle with 1/4 teaspoon salt and dash pepper; cover. Cook over low heat 5 minutes. Uncover; cook 5 minutes. Heat oven to 400 F. Mix parsley, oregano leaves, marjoram leaves, thyme and savory. Layer half the eggplant mixture in ungreased 11/2 quart casserole; sprinkle with 1 tablespoon herb mixture. Layer half the tomato mixture over herbs; sprinkle with 1 tablespoon herb mix ture. Repeat with remaining eggplant and tomato mixtures and herbs; cover. Bake until hot, 12 to 15 minutes. * More olive oil can be added if necessary.j

15 (Scrambled Eggs Provencal l 2 medium tomatoes, peeled, seeded, coarsely chopped 1 clove garlic, cut into fourths 1/2 teaspoon salt 1 tablespoon olive oil pinch dried thyme leaves 1 sprig parsley 1 bay leaf 2 tablespoons butter or margarine 4 eggs 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper *1/2 teaspoon dried basil leaves snipped parsley toast points Mix tomatoes, garlic, 1/2 teaspoon salt, olive oil and thyme leaves in 10 inch skillet. Tie pars ley and bay leaf together With string to make bouquet garni; add to mixture in skillet. Cook over medium heat, stirring occasionally, until very thick paste forms, about 25 minutes. Discard garlic and bouquet garni. Cut butter into small pieces in bowl; add eggs, ll/z teaspoon salt, pepper and basil leaves. Beat lightly with fork; stir into tomato mixturem skillet. Cook over low heat, stirring constantly, until egg is cooked but mixture is still moist, about 10 minutes. Garnish with parsley. Serve With toast points. * 8 to 10 fresh basil leaves, snipped, may be substituted.