Fresh herbs offer a tremendous amount of flavor, allowing you to enjoy an entire salad’s worth of flavor in a tiny, brightly colored pile of herbs on your plate.  The below recipe is simply a (very good) example.  Try blending your own combinations of herbs or making fresh herb salads using micro herbs to bring …

A bouquet garni is basically an aromatizing agent that is used to add flavor and aroma to dishes. Bouquet garnis are removed from the dish after they have flavored and aromatized it.That’s why you want to tie it up…it would be quite a challenge to fish peppercorns out of a boiling pot! The classic bouquet …

Herb oils are a beautiful, tasty, and incredibly easy condiment or garnish.  Here’s an explanation of the basic technique. How to Make Herb Oils: Ingredients: 1 cup olive oil Fresh herbs (for example, a ½ bunch of fresh flat leaf parsley) 1 tbsp of freshly squeezed lemon juice Portuguese Sea Salt to taste Directions: 1.  Thoroughly wash the herbs.  …

This fresh tasting, herby & slightly hot sauce is delicious on steaks, many other cuts of meat, and seafood.  If you want, you can supplement or replace the lime juice with white wine vinegar for a different flavor.  The jalepenos can also be replaced with dried chilies that have been reconstituted. Ingredients: 2 cloves of garlic ½ bunch of fresh …

What follows is a description of what compound butter is and the basic technique used to make it.  Scroll all the way down to the bottom for a chili-lime compound butter recipe, a wasabi butter recipe, and additional suggestions for making your own flavored butter. What is Compound Butter? Compound butter is essentially a flavored butter made …

Wasabi Gremolata While gremolata is traditionally used to balance the richness of braised meats like osso bucco (traditional germolata recipe), this version has lighter, more complex flavors that are better suited to rare steaks, kurobuta pork, or seafood (particularly halibut or tuna).  Here it’s depicted on a grass fed steak. Ingredients: (per 3oz of protein) …

Pan Roasted Trout with Herb Salad and Persillade In this simple, yet incredibly delicious dish, buttery trout is paired with a zesty persillade sauce and a fresh herb salad. Drink Pairings: New York State Riesling or Sake Ingredients: (Makes 2 servings)  1 butterflied Rainbow Trout 2 tbsp Celery Leaves 1 ½ bunches of Fresh Parsley Leaves of …

Christo from ChezWhat is at it again with his third Szechuan button recipe… Has your mouth needed a treat lately? All the hustle and bustle of the holidays but you’ve been able to hold your tongue? Well now it’s time to treat those deserving tastebuds to flavors and sensations that will make you sing. Coconut …

Herb Roasted Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips By David Fritsche from Jumeirah Essex House in New York City, New York Ingredients: (Serves 4) 32 oz Veal Loin 1 tbsp Chopped Parsley 1 tbsp Chopped Chive 0.5 tbsp Chopped Thyme 2 tbsp Fresh …

Pan Fried Squash Blossoms Stuffed with Ricotta, Lemon and Herbs Served with a Chile Honey Vinaigrette Stuffed squash blossoms are a colorful, fresh alternative to ravioli or dumpling appetizers.  Besides being tasty, they’re also suprisingly easy to make. Drink Pairings: Alsatian Pinot Gris or German Riesling Ingredients: (Makes 6 appetizer servings) 24 Squash Blossoms 1 …