Closing down the summer herb garden... Fall is here and the summer herb garden is legging out and yellowing. Still want some of those fresh herbs through the fall and winter? Freezing fresh herbs in Olive Oil, stocks, wine, or making compound butters are the way to go. With the Holidays coming up, this can be something very useful to you in the kitchen. Freezing in Olive Oil, Butter, Stocks, or Wine I find the sturdier thicker herbs like rosemary, thyme, oregano, and sage work best. The thinner herbs such as basil, verbena, and dill change flavor and break-down when frozen... plus they’re better used as a finishing herb. Now, I hear some of you thinking what about making and freezing basil pesto? That’s a good way to preserve the excess basil... the pesto acts as a “finisher”. Add the frozen olive oil or stock cubes to a pan before cooking, or plop a frozen stock/wine cubes in soups,stews, gravy or sauces. *choose your herb.. either from the garden, or if you find a good deal on fresh herbs at the market, grab those. The price of herbs will take on a rise over the fall and winter.. especially the holiday herbs like rosemary, thyme, and sage. *It’s your call, but you can either chop the herbs fine, or leave them whole.. as in whole leaf. Stems do not work. *pack the well of the ice tray with your herbs.. and yes it’s okay to mix herbs if you like. If you know what combination works best for your kitchen and cooking, then go for it. My holiday herb combo is typically sage, thyme, and rosemary... so I will have olive oil and stock cubes with that combo. *pour your olive oil, butter, or stock into the cube wells. cover with plastic wrap and freeze over night. *Pop the cubes out ( not much time on the olive oil cubes as they dont freeze solid and will start to melt right away. “mise en place” ... have everything ready first.). Pop out the cubes and lay flat in small freezer bags, or containers. Be sure to label as to what they are... herb, herb combo, oil/butter/stock/wine. Just takes the guess work out. COMPOUND BUTTERS Compound butters or “Maitre d’Hotel Butter” are good to have around for dinner parties.. or if you’re just that foodie enough to have around for yourself. This is a good use for those “finishing herbs” such as chive, basil, and dill. They are great finishing butters on top of steaks, seafood, and veggies as they slowly melt down and flavor that dish; or thrown in to mashed potatoes. Also wonderful with a simple bread and butter plate. 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary) 2 teaspoons of ITK’s “Cook’s Line” seasoning or “Little Bit More” blackening spice. *add a little mustard to the mix too for an added punch of flavor... oh, I dont know... a tablespoon of ITK’s “Boo’s Breakfast Mustard” perhaps? ;-) Happy fall and Happy Sunday!! -Scotty
Posted on: Sun, 12 Oct 2014 15:04:30 +0000
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