In by Katherine, The Everyday Foodie on March 25 at 1:42 am
If you’ve cooked with fresh herbs, you already know that the dried variety in a jar doesn’t even come close in flavor and scent. But how do you keep bunches of herbs from wilting before you use them?
Most fresh herbs actually freeze quite well. I’ve had good experiences especially with parsley and green onion, both of which have hardy leaves. Eggplant and other vegetables work well also, if you have extras.
To preserve your herbs, wash the leaves and remove them from their stems, where applicable. Pat thoroughly dry with paper towels to prevent ice crystals from forming; place in labeled individual ziplock bag and store with all your other herbs in a larger freezer-safe meta-bag. That’s it!
To use them, simply take out a few leaves from the freezer and use them as you normally would, such as for stir-frys or for garnishes. I am especially fond of placing a few mint leaves and ice cubes in my glass of water on a hot summer’s day.
In by Deanne, Cooking for N00bs, The Everyday Foodie, Uncategorized on November 8 at 4:24 pm
If you are ever looking for a main dish that is impressive yet easy to make, this Simple Salmon recipe is the way to go! This recipe is in no way completely original or creative, it simply involved one hungry Cal student with fresh salmon in the fridge, and some spare olive oil and seasoning in the cupboards.
For this last-minute recipe, I sprinkled liberal amounts of olive oil and fresh lemon juice and rubbed it into the salmon filet. Then I topped it with all sorts of basic seasoning: salt, pepper, rosemary, thyme. Next, I baked it in the oven for about 15 minutes (depends on the size of your salmon filet). The baking time is absolutely crucial–make sure that you do not dry out the salmon! Stop when the salmon has just turned from orange-raw to a rather pale pink; you can check by inserting a fork and examining the color of the inner portion. If you have removed the salmon from the oven at the perfect time, the texture should be flaky yet soft and creamy. Hints of lemon will really accentuate the taste.
And voila! You have your fancy baked salmon in under 20 minutes! Quick, easy, delicious, and packed with Omega-3′s! Truly a win-win situation.
Extra: If you are a fan of crispy salmon skin, I recommend also rubbing olive oil and lemon juice to the bottom skin portion of the filet. It will be come crispy with baking and taste like salmon chips. Bon appetit!