TIPS AND TRICKS
Trick - Here's a little trick I picked up from bridgetsblog. Egg white + water. Brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom.
Tip - There are many people who make quiches, with crust or without crust, and after baking freeze them. Later they get them out and reheat. I prefer a different method. I like to make my quiche filling, pour it into a baggie and put it into the freezer. I think it tastes fresher, I can then use it with a crust or without and it saves room in my freezer. Anyway you go - it's great eating!!
Trick - Here about a year or so ago I read somewhere that you could reuse your canning lids. Oh my, I said to myself, certainly not!! But, I tried it and it does work and they do seal!! Little did I know. All the rules of canning had been followed. I had listened to my Mother's advice and WHO KNEW!!. As long as you do not damage the lid when you open your jars and/or there's no corrosion, you can actually reuse the canning lids, probably to the tune of about 3 times. What a money-saving trick, huh?
Tip - A little tip I picked up from the foodandwine site is how to peel smaller tomatoes in no time at all for sauces, etc. Simply put your little tomatoes on a pan covered with parchment paper, put the pan into an oven on 500 degrees for 5 minutes. Pull the pan out, let the tomatoes cool for 5 minutes, then pick them up by the top/stems and watch the tomato plop right out!!
Trick - I use this little trick all the time when I'm having to butter a pan. Use the paper/covering on your stick of butter to butter your pans. The paper helps get in the corners where your nails might get in the way. Works perfectly!!
Tip - I was reading food-hacks and found this information - If you want to make homemade buttermilk add one tablespoon of lemon juice or white vinegar for each cup of milk and let it sit for 5 to 10 minutes. When it's slightly thickened, it's ready to use. It won't be quite as thick or tangy as the store-bought kind, but it makes a perfectly fine substitute.
If you want to make sour cream, you just need buttermilk and heavy cream or half and half. Heavy cream will result in a thicker sour cream, so choose based on the texture you desire. Add 2 to 3 tablespoons of buttermilk per cup of heavy cream or half and half and let it sit at room temperature for 1 to 2 days. Don't worry about the cream going bad—the acid in the buttermilk protects against bacteria. It should last about a week in the fridge.
If you want to make homemade Crème Fraîche all you need is heavy cream (avoid ultra-pasteurized) and a little buttermilk. Use about a tablespoon of buttermilk per cup of heavy cream, and let the mixture set at room temperature. Start checking it at 12 hours, but it could take as long as 24 hours to reach the consistency you prefer. When it's done, it should keep in the fridge for about a week, and will get thicker when it's cold.
Trick - If you desire bright green pesto, blanch the basil first.
Tip - There are many people who make quiches, with crust or without crust, and after baking freeze them. Later they get them out and reheat. I prefer a different method. I like to make my quiche filling, pour it into a baggie and put it into the freezer. I think it tastes fresher, I can then use it with a crust or without and it saves room in my freezer. Anyway you go - it's great eating!!
Trick - Here about a year or so ago I read somewhere that you could reuse your canning lids. Oh my, I said to myself, certainly not!! But, I tried it and it does work and they do seal!! Little did I know. All the rules of canning had been followed. I had listened to my Mother's advice and WHO KNEW!!. As long as you do not damage the lid when you open your jars and/or there's no corrosion, you can actually reuse the canning lids, probably to the tune of about 3 times. What a money-saving trick, huh?
Tip - A little tip I picked up from the foodandwine site is how to peel smaller tomatoes in no time at all for sauces, etc. Simply put your little tomatoes on a pan covered with parchment paper, put the pan into an oven on 500 degrees for 5 minutes. Pull the pan out, let the tomatoes cool for 5 minutes, then pick them up by the top/stems and watch the tomato plop right out!!
Trick - I use this little trick all the time when I'm having to butter a pan. Use the paper/covering on your stick of butter to butter your pans. The paper helps get in the corners where your nails might get in the way. Works perfectly!!
Tip - I was reading food-hacks and found this information - If you want to make homemade buttermilk add one tablespoon of lemon juice or white vinegar for each cup of milk and let it sit for 5 to 10 minutes. When it's slightly thickened, it's ready to use. It won't be quite as thick or tangy as the store-bought kind, but it makes a perfectly fine substitute.
If you want to make sour cream, you just need buttermilk and heavy cream or half and half. Heavy cream will result in a thicker sour cream, so choose based on the texture you desire. Add 2 to 3 tablespoons of buttermilk per cup of heavy cream or half and half and let it sit at room temperature for 1 to 2 days. Don't worry about the cream going bad—the acid in the buttermilk protects against bacteria. It should last about a week in the fridge.
If you want to make homemade Crème Fraîche all you need is heavy cream (avoid ultra-pasteurized) and a little buttermilk. Use about a tablespoon of buttermilk per cup of heavy cream, and let the mixture set at room temperature. Start checking it at 12 hours, but it could take as long as 24 hours to reach the consistency you prefer. When it's done, it should keep in the fridge for about a week, and will get thicker when it's cold.
Trick - If you desire bright green pesto, blanch the basil first.
Tip - I was reading a Martha Stewart articles and saw this. The resulting liquid is astonishingly delicious. After cutting up your pineapple and doing whatever it is you plan on doing with your pineapple, take the washed peel/skin (the outsides) and the core and stuff it all in a pitcher. (Yes, I know you usually just pitch it.) Add a cup of sugar and fill the pitcher up with water. Let it sit for about 24 hours. Strain the liquid, dump the pineapple peel and core and enjoy your pineapple juice. You may wish to add more water to the pitcher. It's up to you but it really is good!!
Trick - I read a little trick from FreshEggsDaily about being able to peel boiled fresh eggs as follows:
Heat water to boiling in the bottom of a double boiler, vegetable steamer or bamboo steamer. Rinse your eggs in warm water (you can use eggs you just collected that morning, if you want) and place them in the top of the steamer. Steam for 20 minutes and then plunge the eggs into a bowl of ice water until they are cool enough to peel.
Folks - it works!!
Tip - (from 104Homestead.com) Organic Amendments: Growing produce is very similar to baking a cake. Fresh, high-quality seeds are like fresh, high-quality ingredients. But much like a sub-par oven can ruin a cake, sub-par soil can ruin your crop quality and harvest quantity. Improve your soil and you will improve your growing experience.
So where do you start? Test your soil. Most state’s Cooperative Extensions offer extensive soil tests with a breakdown of what elements your soil needs and the quantity of those elements you need to add. You can also purchase a DIY Soil Kit at almost any garden supply store, but these tests don’t check for as many elements.
Garden supply stores and big box stores have aisles and aisles of amendments available. It’s almost overwhelming. But how do you know which packages contain organic materials? Which ones are natural alternatives? Here are some of the best organic options for the “big three” elements:
Nitrogen Signs of low nitrogen include stunted growth and small pale yellow-green leaves. To correct low nitrogen you can use:
Potassium Signs of low potassium include poor water intake resulting in a shriveled appearance and small, limp fruits. To correct low potassium you can use:
In addition to all the amendments listed above for specific element deficiencies, consider adding any (or all) of these to improve your soil condition:
So where do you start? Test your soil. Most state’s Cooperative Extensions offer extensive soil tests with a breakdown of what elements your soil needs and the quantity of those elements you need to add. You can also purchase a DIY Soil Kit at almost any garden supply store, but these tests don’t check for as many elements.
Garden supply stores and big box stores have aisles and aisles of amendments available. It’s almost overwhelming. But how do you know which packages contain organic materials? Which ones are natural alternatives? Here are some of the best organic options for the “big three” elements:
Nitrogen Signs of low nitrogen include stunted growth and small pale yellow-green leaves. To correct low nitrogen you can use:
- Composted Manure
- Spoiled Legume Hay
- Cowpea Green Manure
- Blood Meal
- Fish Meal
- Legume Cover Crops (planted during the off-season)
- Rock Phosphate (doesn’t work quickly, but acts as a long-term solution)
- Bone Meal (a great quick-fix)
- Granite Meal
Potassium Signs of low potassium include poor water intake resulting in a shriveled appearance and small, limp fruits. To correct low potassium you can use:
- Sul-Po-Mag (a commercial formula that meets organic standards)
- Wood Ash
- Green-Sand
- Polyhalite
- Seaweed Meal
- Kelp Meal
In addition to all the amendments listed above for specific element deficiencies, consider adding any (or all) of these to improve your soil condition:
- Crushed Egg Shells
- Alfalfa (hay, pellets, meal)
- Fresh Grass Clippings
- Lime
- Oyster Shell
- Oak Leaves
- Saw Dust
- Worm Castings
- Compost, compost, compost! (Compost is the ultimate tool to perfect your soil)
Trick - If you find some of your medicinal teas taste a little too bitter, bland or just not as tasty as you would like, add some peppermint tea to the mixture. It will lend a nice flavor and soothe your digestive tract as well.
Tip - To make rosehip tea, wash the hips well, chop them up, cover them with cold water, bring to a boil, cover and simmer for 30 minutes. Then, strain the tea and sweeten it if you like.
Trick - When making your homemade herbal vinegars make sure that your bottles and utensils are not only squeaky clean but perfectly dry. You never want to get water added into your vinegar via wet herbs or a wet bottle because then that beautiful clear and gorgeous vinegar will turn cloudy. Still edible but not-so-pretty. Note: Herbs that you use in the finished product are also edible as long as they remain completely covered with the vinegar.
Tip - Don't throw away corn cobs - they make great stock! Boil one or two corn cobs with 12 cups water, 3 celery ribs, 2 carrots, a small red onion, 3 garlic cloves, all chopped up along with a few sprigs of thyme and a Parmesan rind (optional). Simmer covered for about 30 minutes.
Trick - If you have a little pesto leftover and you'd like to store it in the frig until tomorrow for lunch (if it lasts that long!) pour a little olive oil on top to cover the entire top of the pesto before putting a lid on it. That will slow down the oxidation process and prevent the pesto from turning dark. As you know, your basil will turn dark brown to black if left open to the air. This will slow the process down and it will be usable the next time you wish to indulge!!
Tip - I find there are a lot more young men and women planting vegetable gardens and putting up their produce but they have not been taught some of the simplistic/basic helps. If cutting corn off the cob, blanch it first and immediately plunge it into ice water. When totally cool lay it out on a towel to dry and package(if leaving on the cob). If cutting it off the cob, pull out one of your old bundt-type pans, you know the ones with the hole in the middle? Set the ear of corn on top of the hole and cut the corn off. The corn will drop into the bundt pan instead of all over the counter and floor!!
Trick - Add garlic immediately to a recipe if you want a light taste of garlic, and at the end of the recipe if you want a stronger taste of garlic. Actually, adding the garlic immediately will leave you tasting a sweeter light side of garlic instead of pungent taste if added at the end.
Tip - When reheating pizza, heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
Trick - Often when freezing fruits you come across an extra handful. Keep a baggie in the freezer for your assorted fruits, like blueberries, blackberries, and raspberries. This Winter when you make a cup of tea and it's a little too hot, just toss in 3 or 4 frozen pieces of fruit. It's cooling and adds a little flavor too!!
Tip - If you have overripe bananas and don't want to bake with them right away, then freeze them whole (in their peels), wrapped airtight, for up to 6 months. Or you can peel and mash them (in food processor), stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag.
Trick - When going out to your garden to pick fresh herbs, it's always wise to take a bucket or a bowl of water with you and when you cut your herbs put them directly into water and they will hold their own a lot better while they wait on you to cut more and trip on back to the house.
Tip - Test baking powder for freshness. Mix a teaspoon of baking powder with 1/2 cup hot water. It should produce lots of bubbles; if not, throw it out!
Trick - Whenever lemons and limes are on sale, I throw a bag of each in the freezer. Later, when I need fresh lemon or lime juice, I just defrost a single lemon or lime in the microwave.
Tip - If you are in need of toasting small pieces of bread for dipping, toasting croutons or toasting slices of bread to use for bruschetta and need to do it ahead of time then toast away. Let it cool completely and then store in a baggie.(Never ever put warm bread in the baggie.) Will keep for approximately a week.
Trick - Kick up your salads a notch, try dill weed in your salad, or how about salad burnet or borage for a bit of cucumber flavor, or good old cilantro. Now that's a real kick!!
Tip - Been slicing, dicing and mashing garlic? Got smelly hands and can't get rid of the smell? Rub your hands over something made of stainless steel and the smell will disappear. I have a stainless steel sink so I just rub my hands over my sink!!
Trick - When making tea sandwiches always lightly butter your bread first. It will keep the ingredients from soaking into the bread and making your sandwich soggy.
Tip - When making tea sandwiches, put your bread in the freezer. When you are ready to make your sandwiches the bread will hold up better as you spread your ingredients plus you can use an electric knife to slice the bread and trim off the crusts. The appearance of your sandwiches is ever-so-perfect!
Trick - Butter 2 slices of bread and trim the crusts off, and lay sliced radishes on one piece of bread, sprinkle chive blossoms on top of the radishes and put the other slice of bread on top. Radish Tea Sandwiches!!!
Tip - For maximum flavor, add tarragon to long-cooking soups and stews during the last 15 minutes only.
Trick - Take some packaged (dried) ranch dressing and mix it with Cream Cheese, using a little half n half for consistency desired, slice some cucumbers and make a sandwich. YUM!!
Tip - To make a creamy salad dressing, try pouring cold-pressed olive oil very slowly into a running blender containing the other ingredients and spices.
Trick - Wooden skewers must be soaked 30 minutes in water before baking and grilling or they will burn. When grilling try using a long stem of Rosemary as a skewer.
Tip - For a gas reliever, mix one teaspoon of grated fresh ginger pulp and one teaspoon of lime juice and take after eating.
Trick - I finish off sauces, gravies and the like by putting a pat of butter into the sauce at the very end of the cooking time. It mellows the entire dish out, brings a fullness of flavor and makes the sauce brighter or shiny.
Tip - Consider a big bowl of fresh fruit tossed with minced fresh mint.
Trick - Saute 1 or 2 cloves of minced garlic in a bit of olive oil, then add 1 pint of cherry tomatoes, and continue to saute for about two minutes more. Add 2 tablespoons of minced fresh chives and toss to combine. Remove from heat and serve. Yum!
Tip - If you can spare them from the kitchen, cut sprigs of either sweet or purple basil to add to fresh flower bouquets and arrangements, both for their attractive leaves and sweet, anise-clove scent. Purple basil is a vision added to arrangements with pink roses and/or pink peonies.
Trick - For extra aromatics when grilling, added a handful of rosemary to the coals during the last 5 or 10 minutes of cooking.
Tip - Saute strips of roasted pepper in olive oil, minced garlic, and thyme. Serve over pasta or rice.
Trick - Combine chunks of cucumber, ripe tomato, and feta cheese with minced fresh chives. Add a splash of olive oil and serve with crusty bread. It's really good and just so simple!
Tip - Quicky salad, toss thinly sliced red radishes with minced scallions (or green onions), some fresh minced oregano, lemon juice and olive oil, and serve on a bed of shredded spinach. Pretty darn tasty!!
Trick - Heighten the flavor of iced cucumber or other chilled vegetable soups, by adding 2 tablespoons of minced fresh borage leaves to 4 cups of soup. Then, by all means, use the borage flowers for garnish!
Tip - When planting roses try companion planting with curly moss parsley. The curly moss parsley is beautiful, fluffy and green in the rose bed and will also deter Japanese Beetles and aphids. Just be sure not to disturb the rose roots when planting.
Trick - Decorate your foods with herbs. Tuck sprigs of parsley, sage and chives in and around your baked chicken or roasted meats. Consider a slice of apple pie with a day lily blossom at its side. Use your imagination! The uses for your herbs are endless!
Tip - For a quick, pretty idea, take some dried parsley and sprinkle it around on your serving plates before having your guests seated. Dresses up your meal immeasurably!
Trick - Have a little glass or ceramic finger bowl or some small salt shakers sitting at each plate filled with herbal salt.
Tip - Most of you probably already know that cinnamon helps regulate blood sugar - so start adding a little spice to your oatmeal in the morning!!!
Trick - Cayenne is reputed to be helpful in lowering cholesterol levels in your body so sprinkle a little spice into your life.
Tip - Always, always add herbal sprigs to your drinks for a lovely look and scent! Such a simple tip that is often forgotten.
Trick - When making pesto, substitute cilantro for the basil and add a little lemon or lime juice. Use with chicken, fish, lamb, or in seafood pasta salads.
Tip - When making pesto, substitute 1 cup rosemary for the basil. Increase the parsley to 2 cups and use the pesto with beef, chicken, lamb, or potatoes. It's awesome!!!
Trick - Using a French Press for your coffee? It's perfect for loose tea!!
Tip - If you're out in the garden and need to relieve the sting and swelling of mosquito and other insect bites, mash and/or chew a handful of fresh plantain leaves until soft and place the leaves directly on the bite or string. Leave on for 15 or 20 minutes. Repeat as necessary until relieved.
Trick - For an excellent sandwich spread, use pesto thinned with mayonnaise or sour cream or both. Could also be used as a dip for crudites.
Tip - To properly soak beans use 1 Tablespoon of whey (from draining yogurt) or lemon juice for each cup of dried beans. Place beans in a large pot and cover them with water. Stir in the whey or lemon juice and soak them in a warm place (not over direct heat) for 12-24 hours. Drain the beans, rinse them and cover them with water. As they come to boil, skim the foam off the top. Then continue to cook beans as desired.
Trick - Whenever I am cooking canned green beans and am in a hurry I will add 1 Tablespoon of Olive Oil and 1 Tsp. or more, of Fines Herbes. Always delicious! Fines Herbes is a combination of herbs that is used a great deal in French cuisine. Fines Herbes generally contains parsley, chives, tarragon and chervil. Sometimes it contains marjoram. Best used fresh. Can be used dried but flavor is completely different. Good with eggs, potatoes and used in vinaigrettes.
Tip - Many times I’ll take a pint of pearsauce, warm it up just a bit and throw a pinch of rosemary in it. Then take a slice of country bread, toast it with a little olive oil and maybe a sprinkling of garlic salt and then pour a little of that warm pearsauce on about 3/4 of the bread, kind of letting it flow over one side onto the plate, lay a small fresh piece of rosemary on top and you have a wonderful little appetizer, or quick bite. Pearsauce lends itself to savory dishes. Try it, you might well find yourself enjoying it!!!
Trick - If using cream cheese on your Bagels/English Muffins, etc., try bringing the cream cheese to room temperature and mix in Calendula Flowers or Pineapple Sage Blossoms, or Rose Petals. You add no further sugar or calories - just beauty to the eye and a tummy full of delight!
Tip - When trimming your herbs or harvesting them NEVER take more than 2/3 of the plant. My advice is to harvest only 1/3 for best results.
Trick - When making frittatas - put butter or olive oil into your pan throw in some assorted chopped herbs and swirl it around to be somewhat evenly distributed, then put the eggs in the pan. When you take your frittata out of the oven and flip it over you will have this beautiful herbed coating. It's just gorgeous!
Tip - A Sage Gargle can be made by pouring 1 cup of water that has just boiled over 2 teaspoons of the dried herb. Allow to steep for 10 minutes. Cool and use as a gargle for sore throats. Exceptionally good since sage is antiseptic, astringent and has irritant properties.
Trick - Just plain old vanilla ice cream -- never -- sugar flower blossoms such as violets and sprinkle them on your ice cream and knock your guests' socks off!
Tip - Make Lemon Verbena Sugar by combining the sugar and the leaves in a container and shake well. Shake daily for 4 to 5 days. Use to top creme brulee, in cookies, in icings or in teas - 1 cup sugar to 5 or 6 lemon verbena leaves.
Trick - Take a fruit vinegar, add honey to taste and pour over your fresh fruit. The taste is amazing!
Tip - To keep cilantro fresh, place the stems in water. Don't throw away cilantro roots; they can be used for flavoring curries and stews.
Trick - When preparing crescent rolls - throw some herbs out on your board or counter and then lay your crescent rolls out on top of the herbs. Then when you roll them up the herbs will stick to the dough and automatically be incorporated into your crescent rolls.
Tip - Making a Bouquet Garni
On a 4 x 4-inch piece of cheesecloth, lay:
4 sprigs chives;
3 sprigs parsley
2 sprigs thyme
1 bay leaf
Make a little hobo bag out of the cheesecloth with the herbs inside. Using 6 to 8 inches of string tie your bundle together. Leave the string long to make it easier to pull the bouquet garni out of the pot before serving your dish.
Trick - If you have a little pesto leftover and you'd like to store it in the frig until tomorrow for lunch (if it lasts that long!) pour a little olive oil on top to cover the entire top of the pesto before putting a lid on it. That will slow down the oxidation process and prevent the pesto from turning dark. As you know, your basil will turn dark brown to black if left open to the air. This will slow the process down and it will be usable the next time you wish to indulge!!
Tip - I find there are a lot more young men and women planting vegetable gardens and putting up their produce but they have not been taught some of the simplistic/basic helps. If cutting corn off the cob, blanch it first and immediately plunge it into ice water. When totally cool lay it out on a towel to dry and package(if leaving on the cob). If cutting it off the cob, pull out one of your old bundt-type pans, you know the ones with the hole in the middle? Set the ear of corn on top of the hole and cut the corn off. The corn will drop into the bundt pan instead of all over the counter and floor!!
Trick - Add garlic immediately to a recipe if you want a light taste of garlic, and at the end of the recipe if you want a stronger taste of garlic. Actually, adding the garlic immediately will leave you tasting a sweeter light side of garlic instead of pungent taste if added at the end.
Tip - When reheating pizza, heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
Trick - Often when freezing fruits you come across an extra handful. Keep a baggie in the freezer for your assorted fruits, like blueberries, blackberries, and raspberries. This Winter when you make a cup of tea and it's a little too hot, just toss in 3 or 4 frozen pieces of fruit. It's cooling and adds a little flavor too!!
Tip - If you have overripe bananas and don't want to bake with them right away, then freeze them whole (in their peels), wrapped airtight, for up to 6 months. Or you can peel and mash them (in food processor), stir in 1 teaspoon lemon juice for each banana, and freeze in an airtight container or bag.
Trick - When going out to your garden to pick fresh herbs, it's always wise to take a bucket or a bowl of water with you and when you cut your herbs put them directly into water and they will hold their own a lot better while they wait on you to cut more and trip on back to the house.
Tip - Test baking powder for freshness. Mix a teaspoon of baking powder with 1/2 cup hot water. It should produce lots of bubbles; if not, throw it out!
Trick - Whenever lemons and limes are on sale, I throw a bag of each in the freezer. Later, when I need fresh lemon or lime juice, I just defrost a single lemon or lime in the microwave.
Tip - If you are in need of toasting small pieces of bread for dipping, toasting croutons or toasting slices of bread to use for bruschetta and need to do it ahead of time then toast away. Let it cool completely and then store in a baggie.(Never ever put warm bread in the baggie.) Will keep for approximately a week.
Trick - Kick up your salads a notch, try dill weed in your salad, or how about salad burnet or borage for a bit of cucumber flavor, or good old cilantro. Now that's a real kick!!
Tip - Been slicing, dicing and mashing garlic? Got smelly hands and can't get rid of the smell? Rub your hands over something made of stainless steel and the smell will disappear. I have a stainless steel sink so I just rub my hands over my sink!!
Trick - When making tea sandwiches always lightly butter your bread first. It will keep the ingredients from soaking into the bread and making your sandwich soggy.
Tip - When making tea sandwiches, put your bread in the freezer. When you are ready to make your sandwiches the bread will hold up better as you spread your ingredients plus you can use an electric knife to slice the bread and trim off the crusts. The appearance of your sandwiches is ever-so-perfect!
Trick - Butter 2 slices of bread and trim the crusts off, and lay sliced radishes on one piece of bread, sprinkle chive blossoms on top of the radishes and put the other slice of bread on top. Radish Tea Sandwiches!!!
Tip - For maximum flavor, add tarragon to long-cooking soups and stews during the last 15 minutes only.
Trick - Take some packaged (dried) ranch dressing and mix it with Cream Cheese, using a little half n half for consistency desired, slice some cucumbers and make a sandwich. YUM!!
Tip - To make a creamy salad dressing, try pouring cold-pressed olive oil very slowly into a running blender containing the other ingredients and spices.
Trick - Wooden skewers must be soaked 30 minutes in water before baking and grilling or they will burn. When grilling try using a long stem of Rosemary as a skewer.
Tip - For a gas reliever, mix one teaspoon of grated fresh ginger pulp and one teaspoon of lime juice and take after eating.
Trick - I finish off sauces, gravies and the like by putting a pat of butter into the sauce at the very end of the cooking time. It mellows the entire dish out, brings a fullness of flavor and makes the sauce brighter or shiny.
Tip - Consider a big bowl of fresh fruit tossed with minced fresh mint.
Trick - Saute 1 or 2 cloves of minced garlic in a bit of olive oil, then add 1 pint of cherry tomatoes, and continue to saute for about two minutes more. Add 2 tablespoons of minced fresh chives and toss to combine. Remove from heat and serve. Yum!
Tip - If you can spare them from the kitchen, cut sprigs of either sweet or purple basil to add to fresh flower bouquets and arrangements, both for their attractive leaves and sweet, anise-clove scent. Purple basil is a vision added to arrangements with pink roses and/or pink peonies.
Trick - For extra aromatics when grilling, added a handful of rosemary to the coals during the last 5 or 10 minutes of cooking.
Tip - Saute strips of roasted pepper in olive oil, minced garlic, and thyme. Serve over pasta or rice.
Trick - Combine chunks of cucumber, ripe tomato, and feta cheese with minced fresh chives. Add a splash of olive oil and serve with crusty bread. It's really good and just so simple!
Tip - Quicky salad, toss thinly sliced red radishes with minced scallions (or green onions), some fresh minced oregano, lemon juice and olive oil, and serve on a bed of shredded spinach. Pretty darn tasty!!
Trick - Heighten the flavor of iced cucumber or other chilled vegetable soups, by adding 2 tablespoons of minced fresh borage leaves to 4 cups of soup. Then, by all means, use the borage flowers for garnish!
Tip - When planting roses try companion planting with curly moss parsley. The curly moss parsley is beautiful, fluffy and green in the rose bed and will also deter Japanese Beetles and aphids. Just be sure not to disturb the rose roots when planting.
Trick - Decorate your foods with herbs. Tuck sprigs of parsley, sage and chives in and around your baked chicken or roasted meats. Consider a slice of apple pie with a day lily blossom at its side. Use your imagination! The uses for your herbs are endless!
Tip - For a quick, pretty idea, take some dried parsley and sprinkle it around on your serving plates before having your guests seated. Dresses up your meal immeasurably!
Trick - Have a little glass or ceramic finger bowl or some small salt shakers sitting at each plate filled with herbal salt.
Tip - Most of you probably already know that cinnamon helps regulate blood sugar - so start adding a little spice to your oatmeal in the morning!!!
Trick - Cayenne is reputed to be helpful in lowering cholesterol levels in your body so sprinkle a little spice into your life.
Tip - Always, always add herbal sprigs to your drinks for a lovely look and scent! Such a simple tip that is often forgotten.
Trick - When making pesto, substitute cilantro for the basil and add a little lemon or lime juice. Use with chicken, fish, lamb, or in seafood pasta salads.
Tip - When making pesto, substitute 1 cup rosemary for the basil. Increase the parsley to 2 cups and use the pesto with beef, chicken, lamb, or potatoes. It's awesome!!!
Trick - Using a French Press for your coffee? It's perfect for loose tea!!
Tip - If you're out in the garden and need to relieve the sting and swelling of mosquito and other insect bites, mash and/or chew a handful of fresh plantain leaves until soft and place the leaves directly on the bite or string. Leave on for 15 or 20 minutes. Repeat as necessary until relieved.
Trick - For an excellent sandwich spread, use pesto thinned with mayonnaise or sour cream or both. Could also be used as a dip for crudites.
Tip - To properly soak beans use 1 Tablespoon of whey (from draining yogurt) or lemon juice for each cup of dried beans. Place beans in a large pot and cover them with water. Stir in the whey or lemon juice and soak them in a warm place (not over direct heat) for 12-24 hours. Drain the beans, rinse them and cover them with water. As they come to boil, skim the foam off the top. Then continue to cook beans as desired.
Trick - Whenever I am cooking canned green beans and am in a hurry I will add 1 Tablespoon of Olive Oil and 1 Tsp. or more, of Fines Herbes. Always delicious! Fines Herbes is a combination of herbs that is used a great deal in French cuisine. Fines Herbes generally contains parsley, chives, tarragon and chervil. Sometimes it contains marjoram. Best used fresh. Can be used dried but flavor is completely different. Good with eggs, potatoes and used in vinaigrettes.
Tip - Many times I’ll take a pint of pearsauce, warm it up just a bit and throw a pinch of rosemary in it. Then take a slice of country bread, toast it with a little olive oil and maybe a sprinkling of garlic salt and then pour a little of that warm pearsauce on about 3/4 of the bread, kind of letting it flow over one side onto the plate, lay a small fresh piece of rosemary on top and you have a wonderful little appetizer, or quick bite. Pearsauce lends itself to savory dishes. Try it, you might well find yourself enjoying it!!!
Trick - If using cream cheese on your Bagels/English Muffins, etc., try bringing the cream cheese to room temperature and mix in Calendula Flowers or Pineapple Sage Blossoms, or Rose Petals. You add no further sugar or calories - just beauty to the eye and a tummy full of delight!
Tip - When trimming your herbs or harvesting them NEVER take more than 2/3 of the plant. My advice is to harvest only 1/3 for best results.
Trick - When making frittatas - put butter or olive oil into your pan throw in some assorted chopped herbs and swirl it around to be somewhat evenly distributed, then put the eggs in the pan. When you take your frittata out of the oven and flip it over you will have this beautiful herbed coating. It's just gorgeous!
Tip - A Sage Gargle can be made by pouring 1 cup of water that has just boiled over 2 teaspoons of the dried herb. Allow to steep for 10 minutes. Cool and use as a gargle for sore throats. Exceptionally good since sage is antiseptic, astringent and has irritant properties.
Trick - Just plain old vanilla ice cream -- never -- sugar flower blossoms such as violets and sprinkle them on your ice cream and knock your guests' socks off!
Tip - Make Lemon Verbena Sugar by combining the sugar and the leaves in a container and shake well. Shake daily for 4 to 5 days. Use to top creme brulee, in cookies, in icings or in teas - 1 cup sugar to 5 or 6 lemon verbena leaves.
Trick - Take a fruit vinegar, add honey to taste and pour over your fresh fruit. The taste is amazing!
Tip - To keep cilantro fresh, place the stems in water. Don't throw away cilantro roots; they can be used for flavoring curries and stews.
Trick - When preparing crescent rolls - throw some herbs out on your board or counter and then lay your crescent rolls out on top of the herbs. Then when you roll them up the herbs will stick to the dough and automatically be incorporated into your crescent rolls.
Tip - Making a Bouquet Garni
On a 4 x 4-inch piece of cheesecloth, lay:
4 sprigs chives;
3 sprigs parsley
2 sprigs thyme
1 bay leaf
Make a little hobo bag out of the cheesecloth with the herbs inside. Using 6 to 8 inches of string tie your bundle together. Leave the string long to make it easier to pull the bouquet garni out of the pot before serving your dish.