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Spices 8: Creative Cookery Growing Herbs , sweet , the , lemon with Versatile verbena, and can be grown success- 89 Herbs fully indoors. They love the sun, so if you are growing herbs Introduction indoors, be sure to place pots in a sunny area. In— door herbs also need daily to weekly watering, Distinctively different dishes can be created by depending on the plant, light, temperature, soil, experimenting with spices and herbs. A home— drainage and maker can become conscious by learning: 1) pot. the individual aromas of herbs, 2) how to distin- If you grow herbs'out—of- guish them and 3) how to use them skillfully. doors, locate them in a Spices are the parts of plants, such as the dried sunny area, such as on seeds, buds, fruit or flower, bark or root. Herbs a patio, as long as the are usually the leafy part of the plant. season allows. It is important that homemakers use spices and Potted herbs make herbs to enhance the natural flavors of foods, not lovely table decorations. to obscure them. For example, a springy Spices and herbs may be used to perk up modi- pot of parsley can add fied diets; such as the low sodium diet. a colorful touch to a Weight watchers, too, can save calories by cut- table. ting down on high calorie ingredients and en- Herbs also make hancing foods with a variety of spices and herbs. lovely gifts. Why not Whether or not family members are on a special grow a pot of fresh diet, experiment, and turn an inexpensive dish into for a friend? Or give dried a dish of distinction by with a variety of basil as a Christmas gift with carefully chosen spices or herbs. a very personal touch. Harvesting Herbs Using Herbs Most herbs are harvested just before their A recipe calling for 1/2 teaspoon of a dried flowers form. herb At this time, the leaves are most requires one tablespoon fresh, chopped herbs. aromatic. If plants are outdoors, pick early in the To reconstitute dried day herbs and develop their as soon as the dew has dried off the leaves. flavors, soak them in some liquid Tie used in the recipe herbs together and hang them in small for 10 minutes to one hour before using. bunches to dry. A cool airy attic, or similar loca- For cooking, place herbs tion, is in a cloth bag or stain- recommended for drying. less 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. r Tomato Lfl ' Chicken Saute Chasseur In a kettle, saute 1 cup diced , 1/2 cup 1 two-and—one-half to three-pound frying chick— ’ diced , and 1A; cup diced in 1/2 stick en, cut into pieces or 1/4 cup butter or margarine until the vege- flour for dredging tables are soft and lightly colored. Add 2 pounds ripe tomatoes, coarsely chopped, 1 tablespoon fresh ground tomato paste, 1 teaspoon each of chopped , dried salt, and sugar, and a bouquet garni composed of 1%; cup margarine 4 sprigs of parsley, 3 sprigs of thyme, and 1 bay 1%; cup chopped leaf. Bring the mixture to a boil over high heat 14 pound mushrooms, chopped and stir to combine ingredients. Lower the heat 1/2 cup red wine and simmer mixture, covered, for 20 minutes. 34 cup canned tomatoes Strain it through a sieve into a kettle, rubbing 2 tablespoons chopped parsley through as much of the solids as possible. Add 4 14 teaspoon cups white chicken or chicken broth and Dredge chicken in flour seasoned with salt, simmer soup for 10 minutes. Correct the season- pepper and thyme. In a large skillet heat the ing with salt and pepper. Pour soup into bowls margarine, add chicken and brown on all sides. and garnish each serving with a sprinkling of l Add onions, mushrooms, wine, tomatoes and @opped herbs such as ,.chives or mint. herbs. Cover and cook slowly until chicken is \ tender; 30 to 45 minutes. J

Recipes Herb Butter *2 ounces butter j 1 tablespoon finely cut or chopped green herbs mock Sour Cream X or For Weight Watchers 1/2 teaspoon dried herbs rotary beater. Add butj few drops lemon juice 1/2 termilk, juice and cup creamed cot- Cream the butter, add a few drops of lemon tage cheese spices and stir well. juice. If you use dried herbs, just before serving 1/2 cup buttermilk Store in covered con- add some finely cut tainer in refrigerator chive or parsley or a raw 2 teaspoons lemon spinach leaf. Season herb butter with salt and juice until ready to use. pepper or shortly before serving. 1/2 teaspoon dried Mixture becomes Herb butter gives a final touch to vegetables herbs slightly thicker on and is a wonderful improvement to broiled meats standing. Makes one Beat cottage cheese in and fish. It also makes an excellent sandwich a blender or with a cup. 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 herbs Combine 2/3 cup vegetable or olive oil, 1/2 cup 2 tablespoons chop- 1/8 teaspoon curry vinegar, 1/2 teaspoon sugar, 1 teaspoon salt, and ped parsley powder 14 teaspoon pepper in a screwtop jar with a 2 tablespoons chop- 1/2 teaspoon salt tight-fitting lid. Shake well to blend; chill. ped chives 1%; teaspoon paprika Makes 1 cup. Herbed French Dressing fiasic Tomato Sauce X 4.N Combine 1 cup French Dressing with 14 tea- 1 cup onion, chopped spoon leaf basil, crumbled; 1/2 teaspoon leaf tar- 1 garlic, chopped ragon, crumbled; and 2 tablespoons grated Par- 3 tablespoons olive oil mesan cheese in a screw—top jar with tight— 31/2 cups canned tomatoes, undrained fitting lid. Shake well to blend; chill. 1 small can tomato paste 1 small can tomato sauce 1 1/2 teaspoon salt Herbed Biscuits x 14 teaspoon freshly ground black pepper Add 1/4 cup chopped parsley or chives to 1A; teaspoon each and basil sifted dry ingredients when making baking pow- Saute the onion and garlic in the olive. oil der biscuits. x until brown, stirring often. Add the tomatoes; tomato paste, tomato sauce, bay leaf, salt and . pep-per. Simmer uncovered, stirring occasional- ly, 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} and . Variation: Meet Tomato» Sense: Brown one , half pound chopped bed in the on; before adding ; é onions and garlic. ' ' Tomato Soup L—fl I Chicken Saute Chasseur In a kettle, saute 1 cup diced onion, 1/2 cup 1 two—and—one—half to three-pound frying chick- diced carrot, and 1A; cup diced celery in 1/2 stick en, cut into pieces or 1/4 cup butter or margarine until the vege— flour for dredging tables are soft and lightly colored. Add 2 pounds salt ripe tomatoes, coarsely chopped, 1 tablespoon fresh ground black pepper tomato paste, 1 teaspoon each of chopped garlic, dried thyme salt, and sugar, and a bouquet garni composed of 1%; cup margarine 4 sprigs of parsley, 3 sprigs of thyme, and 1 bay 14 cup chopped onions leaf. Bring the mixture to a boil over high heat 1%; pound mushrooms, chopped and stir to combine ingredients. Lower the heat 1/2 cup red wine and simmer mixture, covered, for 20 minutes. 3&1 cup canned tomatoes Strain it through a sieve into a kettle, rubbing 2 tablespoons chopped parsley through as much of the solids as possible. Add 4 14 teaspoon tarragon cups white chicken stock or chicken broth and Dredge chicken in flour seasoned with salt, simmer soup for 10 minutes. Correct the season— pepper and thyme. In a large skillet heat the ing with salt and pepper. Pour soup into bowls margarine, add chicken and brown on all sides. and garnish each serving with a sprinkling of i Add onions, mushrooms, wine, tomatoes and @opped herbs such as dill,_chives or mint. herbs. Cover and cook slowly until chicken is tender; 30 to 45 minutes. I I Ratatouille x (Vegetable Casserole) 1 medium eggplant (about 1 pound) Cook and stir eggplant and zucchini in 3 3 small zucchini (about 1/2 pound) tablespoons olive oil in skillet until light brown; * 1 teaspoon salt transfer vegetables to bowl. Measure 2 table- 3 tablespoons olive oil spoons olive oil into skillet; return to heat. Cook 2 tablespoons olive oil onions, pepper and garlic in olive oil until onions 2 medium onions, sliced are tender, about 8 minutes. Sprinkle with 1/2 1/2 large green pepper, cut into 1%; inch strips teaspoon salt and 1/8 teaspoon pepper. (about 1 cup) Cut tomatoes into eighths. Scoop out seeds by 2 medium garlic, crushed gently running finger through seeded areas; 1/2 teaspoon salt discard seeds. Arrange tomatoes on top ofonions 1/8 teaspoon pepper and peppers. Sprinkle with 1/4 teaspoon salt and 2 medium ripe tomatoes, peeled dash pepper; cover. Cook over low heat 5 1A1 teaspoon salt minutes. Uncover; cook 5 minutes. dash pepper Heat oven to 400°F. Mix parsley, oregano 3 tablespoons snipped parsley leaves, marjoram leaves, thyme and savory. 1/2 teaspoon dried oregano leaves Layer half the eggplant mixture in ungreased 1/2 teaspoon dried marjoram leaves 11/2 quart casserole; sprinkle with 1 tablespoon Mi teaspoon ground thyme herb mixture. Layer half the tomato mixture 1/4 teaspoon ground savory over herbs; sprinkle with 1 tablespoon herb mix— Cut eggplant into strips. Cut zucchini into 1/4 ture. Repeat with remaining eggplant and to- inch slices. mato mixtures and herbs; cover. Toss eggplant, zucchini and 1 teaspoon salt Bake until hot, 12 to 15 minutes. I in bowl;1et stand 30 minutes. Drain and pat dry. * More olive oil can be added if necessary .J (Scrambled Eggs Provencal l 2 medium tomatoes, peeled, seeded, coarsely lightly with fork; stir into tomato mixturem chopped skillet. Cook over low heat, stirring constantly, 1 clove garlic, cut into fourths until egg is cooked but mixture is still moist, 1/2 teaspoon salt about 10 minutes. Garnish with parsley. Serve 1 tablespoon olive oil With toast points. pinch dried thyme leaves * 8 to 10 fresh basil leaves, snipped, may be sub- 1 sprig parsley stituted. 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. Dis- card garlic and bouquet garni. Cut butter into small pieces in bowl; add eggs, ll/z teaspoon salt, pepper and basil leaves. Beat