Yard and Garden Series: Recipes from Chef Arran

Arran S. was the first presenter in our Yard and Garden Series. His talk entitled Herbs in the Kitchen was full of great ideas on how to grow, chop, and cook the everyday herbs we tend to take for granted. Along with cooking with herbs, Arran also taught us some helpful tips on using a knife. Thank you, Arran. We enjoyed the laughter along with the education.

Below are a few of Arran’s recipes:

Dry Herbs:   Rule of thumb – dry vs fresh = 1:3 ratio

Herb Salt:   Method-chop fresh herbs. mix with kosher salt and allow to dry macerate. Good herbs to use are thyme, marjoram, oregano, rosemary, sage, bay and lavender.

Herb Infused Vinegar:   Method-steep herbs in vinegar. Allow to cool then decant through a fine sieve

Herb Infused Oils:   Method-steep herbs in canola oil over low heat. Cool then decant through a fine sieve. Good herbs to choose for this are thyme, marjoram, oregano, rosemary, sage, bay, and lavender.

* You can also create a beautiful colored herb oil by method-blanching basil, parsley, dill, mint, chives, tarragon or cilantro.  Place your chosen fresh herb(s) into boiling water for 20 seconds.  Scoop out then place directly into an ice water bath.  Gently squeeze and dry your herb then knife chop.  Place 1/4 of the herbs into a blender.  Add enough canola oil to just cover.  Start the blender then slowly add the remainder of your herb. Don’t overblend as the excess heat could turn your beautiful bright green herb into a less desirable muddy green color.  Decant through a coffee filter lined sieve.  You will be rewarded with a sharp colored oil that also tastes fabulous.  Refrigerate.

Herb Infused Butter (buerre compose’):   Method-chop fresh herbs then incorporate into softened unsalted butter. Add a little freshly chopped garlic, season with Fleur de sel and fresh fround black pepper. Roll in parchment paper. Refrigerate until solid. Good herbs to use for this are thyme, marjoram, oregano, rosemary, sage, bay, lavender, parsley, dill, chives and tarragon.

Herb Infused Saute’ Butter:  Method-chop fresh herbs.  Incorporate into warm clarified butter.  Allow to cool until solid. Store in refrigerator.