quote:Originally posted by conscious:
I love them all. The smell of basil gives me chills, though. I tend to use more savory herbs like thyme and rosemary in the cooler months, while basil and cilantro are often in my summer dishes. I hardly ever use dried herbs (except thyme and oregano).
Thyme - most brown sauces (especially Chasseur), tomato sauce, mushroom soup, roasted root veggies, lamb/short rib braise, coq au vin,
Rosemary - lamb/short rib braise, blue cheese crust on steak,
Basil - garnish tomato sauce, Caprese Salad, pesto, garnish pho
Cilantro - salsa, fruit relish, spicy cilantro sauce over prawns
Parsley - tomato sauce, lamb,
Occassionally use - Tarragon - white sauce, Oregano - tomato sauce, Mint - lamb, Dill - seafood, Herbs de Provence - Coq au Vin,
All Spice/Cloves - Jerk sauce,
Cumin - salsa, indian and Moroccan dishes
Nutmeg - potatoes gratin
Sambal Olek (Chili oil) - stir fries
Garlic, ginger, and dijon mustard in too many to mention
What's in your spicey cilanro sauce? It is one of my favorite herbs and I try to get a dose in whenever possible. One simple thing my wife does is cilantro, jalapeno and EVOO and it makes for a great dipper for hot, tosty breads.