Herbs, Spices, and Aromatics

“Herbs are like brilliant jewels that add sparkle to any dish”

Herbs

• Herbs: the leaves and stems of certain plants

• Flavor a wide variety of foods• Sweet and Savory

• Selecting Herbs:– Select herbs that smell good– Select herbs that look good

• Leaves are intact• Not bruised or wilted• Stems firm, not split

Selecting Herbs

Storing Herbs

• Store fresh herbs in the fridge• Wrap loosely in a paper towel in a closed

plastic bags• Use within a few days

Dried Herbs

• Dried herbs have had moisture taken out of them– Leaves– Powder

• Flavor is concentrated– Smell first

• Lasts 6 months

Using Fresh Herbs• Rinse and dry first• Cut as close to cooking as possible

• Whole sprigs and stems added at the beginning to gently flavor

• Chopped herbs added at the end create intense flavor.

• Have less water, are more intense

• Substitute 1 teaspoon of dried herb for 1 Tablespoon of fresh.

• Add dry herbs early in the cooking process so the flavors have a chance to develop.

Using Dry Herbs

Spices

Spices

• Spices are aromatic added in small amounts to foods to give them a specific flavor.

• Seeds, bark, roots, stalks, or fruits of plants.

Spices

• Purchase whole spices and grind them

• Whole spices last longer

• Ground spices lose aroma quickly

Spices

• May be added to a dish whole and strained out

• May be ground and added to dish to flavor evenly.

• Recipe specifies when spice should be added to a dish.

Spice Blends• Combination of a variety of spices

• Curry Powder• Chili Powder• Pumpkin Pie Spice

Aromatic Ingredients

• Add more flavor and aromas to a dish

• Three types of aromatic ingredients– Aromatic Vegetables and Fruits– Aromatic Liquids– Cured and Smoked Foods

Aromatic Vegetables and Fruits• Onion family

– Garlic– Onions– Leeks

• Mushrooms• Celery• Tomatoes• Citrus Fruits

– Add zest: just the peel

Aromatic Liquids• Broths and Stocks• Alcohols

– Alcohol evaporates and concentrates the taste

• Flavorful Oils– Delicate, lose flavor easily

• Extracts– Vanilla, Lemon soaked in alcohol.– Added in small amount

Cured Foods• Cured Foods

–Preserved by drying, salting, pickling, smoking

–Add savory flavor and salt

–Strongly flavored

–Added at the beginning.

Aromatic Combinations

• More than one flavoring or aromatic ingredient

– Mirepoix

– Sachet d’epice

– Bouquet garni

Aromatic Combinations

• Mirepoix– Size of veggies depends on how long the dish

will cook• Long cooking: Large Pieces• Quickly Cooking: Small Pieces

Standard Mirepoix

• Stocks and soups

• 2:1:1

• Onion, Carrot, Celery

• May add tomato paste

White Mirepoix

• For white stocks and soups

• Parsnips replace carrots• Leeks replace some onions

Cajun Trinity

• Creole and Cajun Dishes

• Onion, Celery, Green Pepper

Matignon

• Like Mirepoix

• 1 part onions, 2 parts carrots, 1 part celery and 1 part ham.

• “Edible Mirepoix”

Battuto

• Used in Italian soups, sauces, stews

• Cooking fat, garlic, onions, parsley, carrots, celery.

Sachet d’Epices and Bouquet Garni

• Sachet d’Epices: “bag of spices”– Mixture of dried and fresh herbs– Tied in cheesecloth– Peppercorns, dried thyme, fresh parsley

• Bouquet Garni– Fresh herbs rather than dried– Leeks, garlic, scallion– Thyme, parsley rosemary, citrus

Chicken and Dumplings yield: 3 servings

• 3 cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes8 oz cooked chicken, cut into bite-sized pieces1/2 c. sliced carrots1 ribs celery, chopped1/2 onion, minced1-2 cloves garlic, minced or pressed1 bay leaf1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)1/4 tsp. basil1/2 14-oz. can evaporated milk 1/2 recipe of Bisquik dumplings (recipe is on the box)

Chicken and Dumplings

1. In a large pot, heat olive oil over medium heat and add onions and garlic. Saute for a few minutes.

2. Add chicken broth, chicken, bay leaf, and basil. Bring to a boil.

3. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender.

4. When carrots and celery are almost done, add chopped parsley.

5. Add evaporated milk. Increase heat to boiling and add prepared Bisquik by small spoonfuls (they’ll really puff up while they’re cooking).

6. Cook until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).