Posts Tagged ‘herbs’

Storing Fresh Basil

Tuesday, September 17th, 2013
Storing Fresh Basil

Storing Fresh Basil

Tuesday Tip

Storing Fresh Basil

I wrote about turning fresh herbs into dry a couple years ago.  But what if you want fresh basil around for a few days to use in a variety of recipes?  Unless you have your own pot of fresh basil (which is a great option if you have the room), it’s hard to keep fresh basil bright green and upright.
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Hanging Fresh Herbs

Tuesday, August 2nd, 2011
Drying Herbs

Drying Herbs

Tuesday Tip – Hanging Fresh Herbs

Lately, when I have been buying fresh herbs that don’t keep well in the refrigerator, I’ve been hanging them upside down (mainly basil), so they dry as I use them.  (more…)

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Tuna Niçoise Tartine

Thursday, June 2nd, 2011
Tuna Nicoise Tartine

Tuna Nicoise Tartine

Tuna Niçoise Tartine

Adapted from Bouchon by Thomas Keller

In Bouchon Keller provides recipes for a variety of tartines, or opened faced sandwiches.  I decided to start with the Tuna Niçoise Tartine.  This gives an everyday tuna sandwich an elegant twist.  I’m a huge fan of a incise salad, with all the flavorful items that join the tuna to create a satisfying lunch or dinner.  This tartine has a lot of components, but it’s well worth the effort of chopping and prepping for this delicious open-faced sandwich.  If you don’t like a certain topping, leave it out or replace it.  You can make the tartine your own.
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Fresh Herbs to Dried

Tuesday, May 17th, 2011
Dried Mint

Dried Mint

Tuesday Tip

Fresh Herbs to Dried

When you buy fresh herbs and they just begin to wilt or turn brown you don’t need to toss them.  Hang them upside down for a few days in a cool area to dry (but not in the refrigerator).  They will keep for quite a while in a paper bag.  To use them just crunch them up in your hand over the dish you are cooking and dried bits of herbs will fall into your dish.
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Carrot Salad

Wednesday, April 6th, 2011
Carrot Salad

Carrot Salad

Carrot Salad

Sweet tarragon combined with sweet, crunchy carrots all coated in a tangy vinaigrette creates a gorgeous and tasty salad. Add dried cranberries or raisins to incorporate tiny jewels of chewy sweetness.  Best of all, it can be made ahead of time.
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