Skip to content

Posts tagged ‘fresh’

Spreenkle #7

Keeping our herbs fresh longer.

It’s been a long time since we had a little trivia from in and around spree’s kitchen. So here’s one for you (and there’s a stack of others in the wings.)

Basil hates the cold. There’s no softening the truth of it. Turns all black and soon slimy if put in the vegetable bin of the refrigerator. If it can’t be in the sun, basil likes being out on your counter, in the warmth of your kitchen. Give the stems a fresh cut, put them in a glass of tepid water, cover them with a plastic bag or cloche and they’ll last for days and days. They may be so happy they’ll put down roots.

Spreenkle#7-1

If you won’t be able to use your basil up before it starts to wither, you can puree it with olive oil, spoon into ice-cube trays and freeze. Once frozen, spill them into a zipping freezer bag where they’ll be happy for ages.

~

On the other hand, Cilantro (aka fresh coriander) doesn’t seem to mind the cold of the fridge. But it does still prefer its stems in water. Give the stems a fresh trim, place them in a glass of water, cover them loosely with a plastic bag and place on a shelf in your fridge. They’ll be happy for a good week. (Possibly more.) Parsley (when asked) prefers the same treatment as cilantro.  If you can’t decide what to do with all that parsley within the week – try turning it into salsa verde! So easy to make, and it’ll freshen up just about anything you drizzle it on. Sage will be happy in a refrigerated & covered glass of water too. Best to change their water every couple days.

Read more

so what’s in a salad?

Fresh-air markets, booths and stalls stretching for blocks and blocks, wooden tables piled high with newly-picked fruits and vegetables.  Luscious juice-sweet fruits, all round-body shapes and colors. Rustic root or bright green vegetables some with the earth still clinging to them. Farmers in aprons, their hands, soil-worn and calloused, paring off samples for us to taste. And we held out our hands and we tasted, and we bought what we couldn’t resist. But we’d made some kind of cosmic mistake! We had no kitchen to take our booty to, no salad bowl, no wooden tongs. No aprons of our own. So it happened that everywhere we went, my longing for brilliant color tossed in a bowl grew. We had some nice salads while away, but they weren’t the salads of home. And  the salads of home are the foods I miss most of all when we’re away.

So here, for you (and for me) brilliant color in a bowl. (and between us, so delicious it’s startling!)

Once again, as is usually the case with salads around here, a list of ingredients but no amounts. I’ll give some rough guidelines, but you know how you like your salads from home, so no one will be as good a judge as you …

 

Brilliant Winter Green Salad with Pomegranate, Apple & Almonds

Baby Spinach – or Arugula  (which do you prefer, mild and green, or slightly bitter? Or maybe a mix of the two.)

Apple, cored and sliced

Pomegranate seeds (see a previous post for the most ingenious way to remove these wonderfully tart & crunchy little seeds)

Basil – leaves laid out on top of one another, rolled tight like a cigar and sliced thinly

Slivered Almonds, toasted brown

Shallot, sliced thinly and sauteed to a toasty brown in a bit of oil

Soft, mild goat cheese – Optional

Vinaigrette (see below)

__________

Thinly slice the shallot and drop it into a small medium-hot skillet to which you’ve added a small amount of oil. Stir occasionally until browned. Remove to a paper towel.

Toast the almonds – in a 350° oven for perhaps 15 minutes. Check frequently. (The last bit of browning goes very quickly.) About the last 5 minutes you might (might!) want to place the shallots in the oven along with the almonds to dry and crisp them a bit more. 

Remove the seeds from the pomegranate. (See previous post link above. You’ll also find another delicious salad there.)

Toss all ingredients into a bowl (reserving a little of the seeds, nuts and shallots for sprinkling on top.) Toss with a little vinaigrette. Taste to see if amply dressed. Drizzle more as desired. Sprinkle bits of brilliance on top.

Would you like me to taste it for you and tell you why it’s so good?

Even this time of year, most markets will still have fresh crisp baby spinach leaves. These leaves taste mild and green and like Health itself. (Arugula, a little or a lot, but only for those who like the mildly bitter. I do!) Crisp sweet-tart apple, toasted almonds tasting of the hearth, threads of fresh basil winding throughout (these you nearly taste in your nose), crunchy smoky bittersweet bits of shallot, bursting tart seeds full of juice…and then…if you like this sort of thing…mild and creamy, exquisite white cheese of goat.

I . love .  this .  salad !

Read more