Helena Civic TV

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Cookin with Susan, Slow Food Montana Style –
It’s all about Herbs
We’re going to learn some ways to store our herbs, and what flowers we can use in our recipes. We will be making some appetizers today for a light meal or entertaining with an Italian feel.
Herbs have played a major role in our lives for centuries. They are the basis of our medicines and healing still to this day. They were and still are used in preserving food and flavoring food. When you think about it herbs and spices are in all aspects of our lives. Let’s start with some ways to harvest and keep our herbs – we all know our store bought herbs in jars but there is nothing like fresh!
Different ways to store fresh herbs: Short term storage and long term storage
Short term -
1) Zip lock bags and damp paper towels in refrigerator ( salad crisper section)
2) Glass with cool water – cut stems in water – set on counter top or by stove for easy access
Long term –
1) Drying /air or microwave – layer between two paper towels and microwave for 30 seconds. Check and see if dry – it not continue with 30 second blasts until herbs are dry – once dry crumble into zip lock bag or jar. Keep in dark and dry place.
2) Salt – Layer salt between layer of herbs in mason /canning jars – use herbs that mingle well with salt such as oregano, rosemary and basil.
3) Vinegar – use bottle to place herbs such as chives (with blossoms) into bottle and fill with white vinegar. Use tarragon or thyme!! Keep on counter top or in the refrigerator – use to make salad dressings.
4) Freezing herbs in ice cube trays!! Even just in a bag- chop up herbs and freeze in tart pans or ice cube tray. Add water or chicken stock. Once frozen pop out and place in freezer bags for easy access.
5) Oiling leaves – freezing sage leaves or other large leaf herbs such as basil. Lightly oil leaves and place between two sheets of wax paper. Fold up and freeze.
Bouquet garni – these you can just pull together –for use in stocks or stews or even tuck in around your roasting meat. Tied bundles of YUM!
Beef – scallion, parsley, and celery leaves, rosemary, sage, bag leaves, rind of orange
Chicken-parsley, tarragon, scallion with a carrot and piece of fennel
Pork-Universal garni for meat – parsnip, garlic clove, carrot, lots of parsley, oregano, thyme, and lovage.
Fish- tarragon and thyme parsley celery leaves, lemon rind, for hot add half a chili pepper.
Herbs sauces-
Pesto – Can make as little or as much as you’d like!
4 cups of Basil leaves
4 cloves of garlic
½ cup of Pine nuts or you can use walnuts
½ tsp salt
½ cup of Parmesan cheese (grated)
Pour in Olive oil – up to 5/8 cup
Use blender, mortar or food processer. Add in salt and peeled garlic cloves and mix up. Add in basil leaves and process. Then add in nuts and cheese. While processer is on add a steady stream of olive oil until mixture is thick paste.
Store in tightly covered container – in refrigerator for a week or best in freezer and thaw slightly to use.
Aioli -
6 Roasted garlic cloves –
To roast garlic cut a whole garlic head in half. In a baking dish or garlic roaster place cut garlic. Drizzle on olive oil and sprinkle with sea salt. Cover tightly with foil or roaster cover and bake in 350 degree oven for 30 minutes. Check garlic cloves for doneness with point of sharp knife. If need to cook for 10 minutes more or until cloves are a caramel color but not burnt. You should be able to squeeze the cloves out of the pockets. Spread roasted garlic on bread, steaks before grilling or add to sauces for a wonderful mellow garlic flavor.
½ tsp sea salt
1 egg yolk (can use ¼ cup of egg beaters instead to be safer) be careful serving raw egg products to people with health issues.
1 cup Olive oil
Squeeze of Lemon juice (water as needed)
Use blender, mortar or food processer. Add salt and roasted garlic cloves and mix up. Add in egg yolk and oil. Mix until nice paste – color will be light yellow to white.

Herb Butters – soften butter (salted or unsalted)
Maitre D’hôtel Butter – butter, parsley, garlic, lemon, salt and pepper
Rip it up Butter – butter, cayenne pepper, garlic, lime, cilantro (use on corn on grill)
Make butter roll – put on waxed paper – roll back and forth to form log. Use in ice trays or ramekins, freeze butter or refrigerate– cut into slices – use as finishing butter with grilled steaks or veggies.
Olive Fritte
Fried olives -
2 cups black olives or green
3 TBS Olive oil
3 Garlic Cloves- sliced
2 -3 sprigs Oregano- chopped
2 TBS lemon juice
6 TBS white wine
Pepper to taste
1 tsp salt
Drain and can rinse olives – paper towel dry so they do not pop in hot oil. Place oil in frying pan with sliced garlic. Sweat garlic (do not let burn) on medium heat. Add olives to garlic and hot oil stirring regularly. Add in oregano, lemon juice and white wine and cook until liquid is reduced. Pepper and salt to taste. Serve with added oregano if desired.
Fried Basil and Sage leaves
Batter recipe – Great for onion rings too!
3/8 cup flour
¼ cup cornstarch
½ tsp salt
2 TBS water (or beer)
1 egg
Oil for frying – use fryer for consistent temperature! Be careful with hot oil!!!
Dip washed and dried basil and sage leaves into batter. Fry until lightly browned. Serve with really bold red wine and herb cheeses and crackers!

Edible flowers and greens in salad
Vinaigrette – 2 TBS wine vinaigrette, salt, pepper, Dijon mustard and 6 TBS olive oil. Whisk until combined. Serve over salad greens and any of your favorite edible flowers!

Edible flowers – Be careful – either grow your own or buy in grocery store section where you find herbs so you know they are safe.
Dip violets, pansies or rose petals in lightly whisked egg white. Cover with fine sugar. Let air dry well so that they are really dry!! Store the sugar flowers in an air tight container in dry, dark place. Decorate desserts for a fresh and pretty finish.
1) Marigolds- great with dill and chives
2) Violets
3) Pansy – viola
4) Begonias –“sour balls” when coated with sugar
5) Wild roses – petals and hips
6) Chrysanthemums
7) Lavender
Nasturtium

Try arranging grape leaves on a platter to present your herb cheeses – (add to cream cheese your favorite chopped herbs for great spreads as well) add your flavored butters, and sauces, salad, and fried herbs and olives for a great appetizer or light meal for your next get together or for a special night with your special someone.

Throw in a plate of fresh flower decorated desserts and finish with a great bold red wine, Italian Chianti or Ten Spoon Montana wine! For you non-drinkers or for the kids serve ice tea with mint!

I hope you enjoyed this show and I look forward to sharing more fun recipes with you on Cookin with Susan, Slow Food Montana Style.

Eat Well and Be Happy Helena!