Garnishing Is The Tip of The Herb Iceberg
A few leaves from your mint plant (currently killing everything in its path) just taste better in summer, you know?
August 17, 2017
By Priya Krishna | Collage ChefsFeed
Herbs are your summer flavor saviors—here are a few ways to make them the centerpiece of your next meal.
Puree them into a pesto. First, the obvious. As Tony Mantuano, Executive Chef of Spiaggia in Chicago, instructs: “Blanch [the herbs] in boiling water for about 15 to 20 seconds and dry completely so that they keep their bright green color. Blend with plenty of extra virgin olive oil to make a sauce that works well with pasta, meat, fish, or vegetables.”
Make a cocktail. Mojitos are the knee-jerk choice, of course, but why not mix rosemary and gin, or vodka and fruit with basil? Your cocktails will turn out way more refreshing, and they’ll look fancier, too. (Our favorite seasonal sip is the Trouble in Paradise from San Francisco's Tosca—basil meets bourbon, grapefruit, and black pepper.)
Kick up your smoothie. Your A.M. fruit blend will taste so much more interesting with a handful of herbs thrown in. Joya Carlton of Orchard Grocer in New York suggests combinations like basil and mango, or cilantro and pineapple.
Mix up an herb salad. Add herbs to your usual salad alchemy of greens, oil, and cheese to give it a vivifying twist, or just swap out greens for herbs entirely for a jazzy refresher on the same old side.
Make chermoula. The Northwestern African condiment is the zippy brightening agent your sandwich or grilled fish desperately needs. Chad Richard, Executive Chef of Sauvage in New York, makes his version with minced parsley and cilantro, complimented by flavors like mint, garlic, lemon, and cumin.