Thursday, 1 December 2016

Stroganoff, Ricotta, Herbs, Stock.

Serious Eats: The Food Lab | Serious Eats

- The Ultimate Beef Stroganoff | Serious Eats

- The Food Lab: Fresh Ricotta in Five Minutes or Less | Serious Eats

- Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor | Serious Eats

- How to Make The Best Chicken Stock | Serious Eats

Herb Rub
Makes 1 small jar

A very large bunch of fresh sage, two to three times as much as the rosemary
A large bunch of rosemary
8 garlic cloves, peeled
1 heaping tablespoon Maldon salt

1. Pick the leaves off the sage and rosemary stalks. In a small food processor, chop up the herbs with the garlic cloves and salt until the mixture is pretty fine. Discard any sticks or seeds.

2. Spread the herb mixture on a baking sheet and let it dry for about three days. Once dry, store your herb in a tighly-sealed in a jar for up to a year.

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