Cooking With Fresh Herbs

Ebony, June, 2001 by Charlotte Lyons

Herbs are nature's gift to good cooking and are used to enhance the taste of many food choices, but they should be used sparingly in order not to overwhelm with flavor and fragrance. Unlike spices, which come from barks or seeds, fresh herbs generally come from grassy plants. When cooking (as a rule), use about three times as much fresh herbs as you would dried herbs.

When using fresh herbs (which are available year-round in most supermarkets), add them near the end of the cooking process, unless otherwise instructed by the recipe. Look for moist, fresh-looking herbs that don't have drooping leaves or dark spots. If the herb has thick stems, remove the stems and use only the leaves. Try some of the dishes on the following pages and enjoy a flavorful adventure.

Rosemary-And-Thyme Roasted Chicken

1      5- to 6-pound whole chicken
1      tablespoon chopped, fresh
       rosemary
1      teaspoon chopped, fresh thyme
6      cloves garlic, crushed
2      tablespoons olive oil
1/4    teaspoon paprika
       Salt and pepper to taste

Loosen skin from the chicken breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place the rosemary, thyme and Crushed garlic beneath skin on breast and drumsticks. Tie ends of legs together with string. Place chicken breast-side up on a rack in broiler an Brush chicken with olive oil and sprinkle with paprika, salt and pepper. Bake uncovered at 450 degrees for 30 minutes. Reduce temperature to 400 and continue baking chicken until done, 35 to 45 minutes. Remove chicken from the oven and let stand for 5 to 10 minutes. Serve with boiled potatoes, carrots and onions if desired.

Yields 6 servings

CALORIES 527.0, TOTAL FAT 24.6G, CHOLESTEROL 206MG, FIBER 0.3G, PROTEIN 67.3G, SODIUM 201MG.

Herbed Buttermilk Biscuits

2 1/2         cups flour
1 1/2         teaspoons baking powder
1/2           teaspoon baking soda
1             teaspoon salt
1/8 to 1/4    teaspoon pepper
1             tablespoon chopped, fresh dill
2             teaspoons chopped, fresh basil
1             teaspoon chopped, fresh thyme
1/2           cup slightly softened butter or
              margarine
1             cup buttermilk

Sift flour, baking powder, baking soda, salt and pepper into medium bowl. Add dill, basil and thyme. Cut butter into the flour mixture with pastry blender or 2 knives until mixture is crumbly. Add buttermilk all at once, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; knead 4 to 6 times. Roll dough into 3/4-inch thickness; cut into rounds with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake biscuits at 350 degrees for 15 to 20 minutes, until tops are golden brown.

Yields 12 to 14 biscuits

CALORIES 171.5, TOTAL FAT 8.0G, CHOLESTEROL 21MG, FIBER 0.0G, PROTEIN 3.5G, SODIUM 375MG.

Dill Green Beans

1    pound green beans, trimmed
1    tablespoon olive oil
1    clove garlic, minced
2    teaspoons chopped, fresh dill
1    teaspoon lemon rind
1    tablespoon fresh lemon juice
     Salt and pepper to taste

Place green beans in about 1-inch salted water. Heat to boiling; reduce heat. Boil uncovered for 5 minutes. Cover and boil until tender, 5 to 10 minutes longer; drain. Heat olive oil in saucepan. Add green beans, garlic, dill and lemon rind; cook and stir over medium heat, about 3 to 4 minutes. Sprinkle with lemon juice, season with salt and pepper. Serve immediately.

Yields 4 servings

CALORIES 64, TOTAL FAT 3.5G, CHOLESTEROL 0MG, FIBER 3.5G, PROTEIN 2.0G, SODIUM 7MG.

Bacon, Lettuce And Tomato Bruschetta

8 to 10    slices bacon, crispy-cooked
           and crumbled
3 to 4     plum tomatoes, seeded and
           chopped
1          cup chopped romaine lettuce
2          tablespoons chopped, fresh
           basil
1          clove garlic, finely minced
1/4        teaspoon salt
1/4        teaspoon ground pepper
1/3        cup olive oil
1/2        package 16-ounce twin
           French bread loaves, cut into
           1/4-inch slices

Stir together bacon, tomatoes, lettuce, basil, garlic, salt and pepper in medium bowl; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees, turning once, for about 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 tablespoon of topping on each round.

Makes about 24 appetizers

CALORIES 95.0, TOTAL FAT 4.7G, CHOLESTEROL 2MG, FIBER 0.8G, PROTEIN 2.5G, SODIUM 173MG.

Basil, Mushrooms And Tomato Pasta

1      pound penne or other
       tubular-shaped pasta
2      tablespoons olive oil
1/4    cup chopped shallots
1      cup sliced, fresh mushrooms
2      cloves garlic, pressed
1/4    teaspoon crushed red
       pepper
2      14-ounce cans Italian-style
       plum tomatoes, undrained
1      teaspoon sugar
       Salt and pepper to taste
1/2    cup torn, fresh basil leaves
1/4    cup sliced ripe olives

Cook pasta as directed on package for al dente (firm to the bite); drain. Heat oil in a large skillet over medium heat. Add the shallots, mushrooms, garlic and crushed red pepper. Cook and stir until vegetables are tender. Stir in tomatoes and break up tomatoes with the side of spoon. Add sugar and heat to a gentle simmer. Simmer uncovered over low heat until sauce is slightly thickened, about 25 minutes. Season the tomato sauce with salt and pepper to taste. Place cooked pasta in large bowl and add enough sauce just to coat pasta; add basil and olives, and toss to blend. Spoon remaining sauce on top.