As you can tell from my first post I'm not big on giving measurements. Yes, there are times when exact measurements are necessary, but for the most part with cooking, you have to go with taste and instinct. Part of being a sensuous cook is knowing the likes and dislikes of those you serve and balancing the meal for all. For instance, my husband and mom don't tolerate spicy foods too well, yet I enjoy a bit of pep. So I balance my cooking by either toning down the spice and adding it to my bowl when serving, or giving them something that will cool off the spice, such as sour cream.
So how do I know what to use? taste- Taste - TASTE your food - OFTEN... Common sense applies here too.. use a little spice or herb and add as the item cooks. Remember, fresh herbs are not as strong as dried herbs- this is because the drying process concentrates the essential oils that give the herb its flavor. Also, read up on your herbs. My mom made a wonderful stew once with rosemary sage and thyme. But twenty minutes after she ate it she was violently ill. You see she is a by-the-book cook and went exactly by the measurements on the herbs. The combination of these three herbs in a large quantity can cause adverse reactions.
Don't be scared to experiment, that's how you learn. Read up on herbs- there are plenty of good books out there that will give you basic information.
I'm going to leave you with a simple recipe this time. Herbed Scrambled Eggs- Kids love it for the color ( who doesn't like Green Eggs) , and you will marvel at the simple yet sophisticated flavor. Go ahead and complete the joke with some frizzled Canadian bacon and toast.
Herbed Scrambled Eggs
2 eggs per person
1 tablespoon sour cream per person
Parsley and basil chopped fine
Ground white pepper
Whisk ingredients together until smooth. Melt butter in medium hot pan and pour in mixture. Cook to taste although I recommend leaving them somewhat soft.
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