Herbs Jazz Up the Culinary Landscape

(Page 3 of 7)

April/May 2006
By MADALENE HILL AND GWEN BARCLAY 
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Whether your idea of “piquant” is a mildly flavored mixture, such as the Green Sauce of Frankfurt, or packed with the volatile punch of hot chiles, piquant condiments can brighten Tuesday night’s quick chicken breast sauté or put the finishing touch on a VIP meal of beef tenderloin. The trick is to keep several different mixtures on hand in the fridge so they are quick to use in perking up everyday cooking. Most of the recipes included here will last for several days. Seasonings from the global kitchen will keep your cooking interesting and provide new ways to use the harvest from the herb garden. Keep experimenting to broaden your seasoning palate — and your horizons.

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Madalene Hill and Gwen Barclay are a mother/daughter team who have been growing and cooking with herbs for decades at the Festival Institute in Round Top, Texas.

RECIPES

Green Indian Chutney

Makes about 11/2 cups
Serve with fried fish, steamed dumplings, roasted or grilled meats, seafood and poultry, or stirred into soups and stews as a seasoning. Delicious added to yogurt or sour cream for a dip or dressing.

1 cup cilantro, packed
1/3 cup spearmint leaves and tender stems, packed
2 cups chopped yellow onion
1 tablespoon chopped gingerroot
2 cloves garlic, peeled and sliced
1 serrano or jalapeño chile
1 teaspoon whole cumin seed
1/2 teaspoon salt
3 tablespoons fresh lime juice
3 tablespoons water
1 teaspoon sugar

Place all ingredients in food processor or blender; process until smooth. Adjust sharpness with additional water, salt or sugar.

TOMATILLO, ORANGE AND AVOCADO SALSA

Makes 31/2 to 4 cups
This salsa is delicious served with chips as a traditional dipping salsa. Or, serve as a condiment for fish, poultry or shellfish dishes. The tomatillos will wilt when cooked.

1/2 pound tomatillos, husks and core removed, washed and cut in 1/4-inch dice
1 large ripe avocado, peeled, pit removed and cut in 1/2- inch dice
1 large seedless orange, peeled, segments cut into 1/2 -inch pieces
1/2 cup slivered red onion (soak in sugar water if too hot)
1 to 2 teaspoons minced, seeded jalapeño or serrano chiles
Juice of 1 lime
2 tablespoons Fresh Herb Seasoning Blend (recipe on Page 21)
Salt to taste
Additional chopped cilantro for garnish

Combine all ingredients in a glass or stainless-steel bowl. Toss lightly and taste for seasoning; adjust to balance salt and acid. Set aside at room temperature until ready for use. Note: Once avocado is peeled and cubed, combine immediately with lime juice to keep from browning.

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