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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Saigon Noodle Roundup from Noodlepie | Main | Weekend Cookbook Challenge: Happy Days with the Naked Chef »
Your chicken recipe calls for a tablespoon of fresh rosemary, your roasted tomatoes require a teaspoon of thyme, and you want to add chives to your mashed potatoes. By the end of the weekend, you have handfuls of fresh herbs sitting in a cup of water, and there isn't a recipe in the world that will use all of them up. Don't despair, there are lots of great things you can do with your leftover herbs. Use a small handful of sage to add flavor to a cup of green tea, blend some chives and thyme into butter or goat cheese with a Cuisinart and serve it with a baguette, leave sprigs of rosemary in a bottle of vodka for unusual martinis, or, if all that weekend cooking has worn you out, just drop a sachet of all your leftover aromatics into a bath.
Posted by georgia to Kitchen and Cooking , Tips on January 15, 2006 11:56 PM | permalink | Email this post
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Excellent point! There's always use for leftover herbs ... I like to throw mine into a frittata or omelette.
Posted by: Ivonne at January 16, 2006 08:59 AM
