I wanted to dedicate this first post to what I think are the most important ingredients in cooking, Herbs. Dried or fresh as long as they are there and in the kitchens of the restaurants you dine at, and in yours as well you are in for a very good meal.
Fresh are always ideal but since not the most convinient unless you live where there is good climate all year long, dried also have a lot of flavor. They are so basic to any cuisine that we seem to be familiar and know which ones are used by what types of wordly cuisines. Basil usually brings a nice Margharita pizza to our heads, or maybe a delicious bruschetta, of course both being famous italian creations. But there is the other type of basil which is the asian kind, now made super famous by the delcious vietnamese pho soups.
Parsley also has two different kinds the Italian and the one that is used very much in the United states, key to both cuisines but has reached the very southern country of Argentina whose famous Chimichurri recipe is made of just about this wonderful ingredient.
Another herb that resembles it by a lot is Cilantro, and this one when mentioned we tend to think Guacamole or Pico de Gallo, widely used in Mexico in not only these two recipes but incorporated in their soups, sauces and marinades.
Of course let's not forget thyme, fennel, chives, mint, rosemary, tarragon and sage they are so commonly used in things that are so basic like a vinagrette or simple mashed potatoes.
So my recommendation for everytime you turn that stove on you keep this in mind and you will se a huge positive difference in your cooking.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment