By Aliza Green
Read or Download Field guide to herbs & spices : how to identify, select, and use virtually every seasoning at the market PDF
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Extra info for Field guide to herbs & spices : how to identify, select, and use virtually every seasoning at the market
Continue curing in the refrigerator. The salmon is ready when firm to the touch. 4. Drain and wipe off excess coating. Slice thinly and accompany with Mustard-Dill Sauce: Whisk together ¼ cup Dijon mustard, ¼ cup vegetable oil, ¼ cup finely chopped dill, 3 tablespoons sugar, and 2 tablespoons cider vinegar. Serving Suggestions: Top hot beef borscht or cold vegetarian borscht with sour cream and chopped dill. • Add dill to mayonnaise-based potato, egg, chicken, or turkey salad. • Season Greek mixed-vegetable casseroles with dill.
Purchase and Avoid: Calamint will be available in its plant form from herb growers. Recipe: Shrimp with Calamint, Garlic, and Red Chiles 1. In a large, heavy skillet, heat 4 tablespoons extra virgin olive oil. Add 2 pounds large, unpeeled, deveined shrimp, 4 cloves thinly sliced garlic, and 2 seeded and thinly sliced red jalapeño or pasilla chiles and cook until the shrimp are opaque and the garlic is light brown. 2. Pour in ½ cup dry white vermouth, add 2 tablespoons chopped calamint, and turn the shrimp over to cook 1 more minute.
Cover and let soak 2 hours. Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water. 2. Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil. Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days. Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.