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May 2, 2019

Write

May 2, 2019

May 2, 2019

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7 fishes stuff with #herbs

Rosemary Chocolate Pudding

Creamy Mushroom Soup with loads of herbs (parsley, savory, marjoram, rosemary) plus kale, carrots leeks. Made with chanterelle and cremini. My recipe roasts some mushrooms in the oven with some onions garlic leeks and herbs along with dried mushroom powder while I’m chopping it’s them sauted into the other fresh mix and deglazed with some cognac before a buttery chicken stock is added. Finished with a splash of heavy cream that was thickens a bit with a whisk. The end result is delicate, herbaceous and earthy. Creamy but not too creamy.

Herbaceous northern Italy #Venezia

If you were lucky enough to get one of my herbal brines from my latest collection- it’s time to start planning your brine strategy. I make it easy just head to my blog MyHerbal-Roots.com

My herbal salt brines were crafted to make #herbalforeplay with your bird efficient and flavorful, think of it like a super in-depth quickie if you know what I mean. And just so we are clear I am on team dry brine! My herbal salt brines are crafted for dry brining, which I believe is superior to the a messier wet brine—(which s should never go in your bathtub FYI).

I prefer herbal dry brining over wet brining because it enhances the turkey’s flavor and penetrates the meat more deeply—from bone to skin. By applying my herbal salt brine along with some added fresh herbs and orange zest directly to the turkey, dry brining allows flavors to infuse deeply, creating richly seasoned, succulent meat. The process draws out moisture, which dissolves the salt and is reabsorbed back into the turkey, naturally tenderizing it without adding excess water. This results in a juicier turkey with a satisfying, non-mushy texture. Additionally, dry brining encourages the skin to dry out in the fridge, leading to beautifully crisp, golden skin when roasted. Unlike wet brining, which requires a large container and gallons of liquid, dry brining is simple, space-saving, and mess-free—making it a favorite among chefs and home cooks alike.

Link in story for the directions.

@brewkrug is using my Cranberry Chipotle Mezcal Sage Brine for bird going on my table this year and it’s my absolute favorite!

As the weather gets colder we gravitate to comforting ingredients like beans- let this be a friendly herbaceous reminder that a bowl of beans and greens topped with eggs and mint is the perfect cold morning or rainy day breakfast. , i am in love with the deeply warming qualities of #Mint in savory winter dishes.

Also #NissasFreshMintHarissa #IYKYK

Sunday #HerbalForeplay

An earthy and sultry experiment that I think is perfect for a fall braising rainy afternoon. I’m going to serve it over a porcini amaranth porridge.

Sometimes I think the red wine braised beef dishes are too one demential rich. I think sort of in the same way I don’t love balsamic vinegar. Im always looking for a lighter, sultry more complex richness that doesn’t overpower and I like the idea a beef braise being super fall centric- which is how this came about.

Rosemary Persimmon Cinnamon Braised Short Ribs

In addition to rosemary (dried and fresh) I used marjoram and sage and seasoned it with my Cinnamon and Thai Basil Spent Blooms Baking Salt with more cinnamon , ground dried porcini mushrooms and counter dried cinnamon basil. Some fresh turmeric, onions, garlic and Nantes carrots sauted up in the meat drippings- deglazed with #MelettiAmaro ( @meletti_usa ) (which I adore paired with persimmons ) and beef broth. Now it will braise and cook down into goodNiss for the next three hours…..

Herbal foreplay started out a bit of a joke, a playful take on my style of using herbs for prep and where others don’t usually and the fact that foreplay in general doesn’t often get the credit it deserves in terms of contributing to the best results- something I think herbs also don’t get enough credit for.

Basically in the end it’s a reminder of the general importance of time and play and I guess play coupled with passion, which I think we all need more of in the kitchen.—I can’t speak for your bedrooms. 😀 and whatever anyone says. Everyone has more time. Just depends on what you choose to do with it.

Stay tuned for the final dish….

Ps if you’re free tonight…..

I use cinnamon basil spent blooms in my pie spice mix, but you don’t have to.

Recipe link for my pumpkin basque cheesecake in story.

your Thanksgiving table needs this

Rosemary Rye Fig Tart

Lavender Goat Cheese Ice Cream in the making

A rich, herbaceous fall root vegetable brodo on the last simmer and yes that is an apple core in it. I needed a touch of sweetness. (Those are some bits of dried porcini simmering too. The roasted root vegetables were made into a stock and strained before this step. It will get strained one last time tomorrow.

Those ravioli will be cooked in this brodo and served with some root vegetables and fried sage butter.

I think this one is my favorite.

@2019 Ger-Nis Culinary & Herb Center

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