Pot herbs part two
May. 6th, 2008 05:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fabrisseWe have our onion cooking in oil. We've decided whether to add ginger or garlic or both or neither. What next?
Bay leaf: If it's a European recipe, I add Bay Leaf. I love the flavor, and it complements every other herb I can think of.
Carrots. I buy the already peeled baby ones. If I have to peel the damn things, they stay in the refrigerator until they become either a) a contemporary still-life in ice or b) a voting republic. Neither is good for the carrots or the refrigerator.
The older I get the more I find carrots necessary to cooking. They add color, salt, some sweet, and, depending on when they're added, can either add texture and crispness or act as a thickening agent. The latter is important to me. I won't add cornstarch or flour. I will when making carbonade flammande add ginger snaps, but in general my stews go unthickened. nb: as![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
siderea reminded me below, I need to make it specific. The carrots should be cut. I usually do quarters, lengthwise to make little matchsticks. If you're wanting to thicken it, then a quarter inch dice is what you need.
I'll throw in fresh parsley at this point if I'm making soup or stew, but, frankly, for everything else it gets chopped up and added after the cooking.
If I'm working with fish or chicken, and I have it handy, I add celery leaves. (I love my Safeway for selling celery by the stalk. I can get the really leafy ones and don't have to worry about throwing away all the stringy tough bits.)
All of this is now cooking in our pan. What are we making? Suggestions?
Bay leaf: If it's a European recipe, I add Bay Leaf. I love the flavor, and it complements every other herb I can think of.
Carrots. I buy the already peeled baby ones. If I have to peel the damn things, they stay in the refrigerator until they become either a) a contemporary still-life in ice or b) a voting republic. Neither is good for the carrots or the refrigerator.
The older I get the more I find carrots necessary to cooking. They add color, salt, some sweet, and, depending on when they're added, can either add texture and crispness or act as a thickening agent. The latter is important to me. I won't add cornstarch or flour. I will when making carbonade flammande add ginger snaps, but in general my stews go unthickened. nb: as
siderea reminded me below, I need to make it specific. The carrots should be cut. I usually do quarters, lengthwise to make little matchsticks. If you're wanting to thicken it, then a quarter inch dice is what you need.I'll throw in fresh parsley at this point if I'm making soup or stew, but, frankly, for everything else it gets chopped up and added after the cooking.
If I'm working with fish or chicken, and I have it handy, I add celery leaves. (I love my Safeway for selling celery by the stalk. I can get the really leafy ones and don't have to worry about throwing away all the stringy tough bits.)
All of this is now cooking in our pan. What are we making? Suggestions?
