Tag Archives: herbs

Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Our favourite Girl Meets Farm recipes often include Molly Yeh’s mouth-watering baked goods – think cake and cookies – and this flaky, herb-alicious bread is no exception. Whether you’re looking for a warm mid-day snack or flavourful dinner side, this eight-ingredient masterpiece is your best bet.

Make use of all that luscious dill growing in your herb garden by combining it with your homemade dough and enjoy the soothing scents. Serve hot for optimal deliciousness. Find more tips and recipes with our ultimate herb guide.

Related:  Molly Yeh’s One-Pot Wonder Taco Hot Dish

Molly Yeh’s Flaky Dill Bread

Total Time: 2 hours
Yields: 6 servings

Ingredients:

1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup pastry flour
2 tsp sugar
1 1/2 tsp salt
1 tsp baking powder
Oil, for greasing the bowl
3/4 cup (12 tablespoons) butter, very soft
1 cup chopped fresh dill

Related: Your New Favourite Dish Starring Avocado: Molly Yeh’s Guacamole Salad

Directions:

1. In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.

2. Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.

3. Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you’re not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you’re washing a window) to flatten it out into a very large translucent circle. It’s OK if it tears and is not perfect just try to get it as thin as possible!

4. Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is a Birthday Treat to Remember

5. Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it’s ok if it tears while you’re peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.

6. Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!

Get to know the cookbook author and blogger behind Girl Meets Farm with 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

This is the Right Way to Freeze Vegetables and Fresh Herbs

Whether you stocked up on too many fresh vegetables at the market or your summer vegetable garden is growing wild, I am here to show you how to properly freeze your vegetables and herbs. There are a few simple steps you have to take to ensure they will stay vibrant, fresh and full of flavour. It will also give them a much longer shelf life than if you just placed the veggies and herbs straight into the freezer. Just be sure to use ripe produce. OK — let’s get freezing!

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

Step 1: Chop Vegetables and Herbs

If you’re planning to use the veggies or herbs straight from the freezer as a side dish or stirred right into your pot or pan, I recommend chopping them into bite-sized pieces first.

Step 2: Blanch Vegetables

Blanching is an important step to freezing fresh vegetables as it will stop enzyme actions that result in a loss of colour and flavour. This will also clean the vegetables. This step is not required for herbs. To blanch, simply bring a pot of lightly salted water to a boil and drop in the vegetables for 2 to 4 minutes. The timing will depend on the type of vegetable being blanched. For example broccoli and asparagus will be on the shorter end, whereas carrots will take a bit longer.

Related: Time for a Pasta Maker? (And 9 Other Kitchen Essentials You Deserve Right Now)

Step 3: Shock Vegetables

Once the vegetables are blanched, immediately strain and submerge them into an ice bath. This will halt the cooking process so the vegetables do not cook any further and it’ll keep them vibrant. This step is not required for herbs.

Step 4: Dry and Portion Vegetables and Herbs

Strain the vegetables from the ice bath and transfer them onto a kitchen towel to dry. Place them on a single layer on a baking sheet and freeze for 60 minutes. Portion them into desired freezer bags and label with the packaged date. Transfer back to the freezer and use when needed! Vegetables will stay fresh for up to 12 months. For herbs, transfer them to an ice cube tray and fill with water. This way they are ready to go for soups, sauces and stews.

Related: The Ultimate Herb Guide: Varieties and Best Uses

Looking for more sanity-saving kitchen tips? Here’s how to organize your Tupperware drawer once and for all, plus the best way to prevent freezer burn for good.

5 Incredibly Delicious Ways to Make Pesto Without Basil

Pesto is a summer staple, whether it’s tossed over a fresh pasta salad, used as a dip or drizzled over grilled veggies. While it’s commonly made with basil, we thought we’d shake it up, get creative and swap in some other unique ingredients like kale, roasted red peppers, peas and even avocado. We may be straying from the classic, but dare we say these basil-free recipes will make you fall even deeper in love with pesto!

1. Avocado Parsley Pesto

Serving: 1 cup

Ingredients:
½ avocado
1 cup parsley
1 garlic clove
1 Tbsp lemon
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper
2-3 Tbsp water to thin out

Directions:
Place all ingredients except for the water into the food processor, blitz and add 1 Tbsp of water at a time until you reach the desired creamy consistency.

2. Kale Macadamia Nut Pesto

Serving: 1 cup

Ingredients:
3 cups kale
½ cup toasted macadamia nuts
4 Tbsp grated Parmesan (optional)
2 small garlic clove
2 Tbsp lemon juice
⅔ cup extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

3. Pea Pistachio Pesto

Serving: 1 cup

Ingredients:
1 cup peas, cooked from frozen or fresh
2 Tbsp fresh mint
¼ cup pistachios
¼ cup Parmesan (optional)
1 garlic clove
2 Tbsp lemon
1 tsp lemon zest
⅓ cup extra virgin olive oil
¼ tsp sea salt
A few cracks of pepper or ¼ tsp pepper

Directions:
1. Pulse the pistachios in the food processor until a crumbly texture forms.
2. Add in the rest of the ingredients and blitz until smooth.

4. Roasted Red Pepper Sunflower Pesto

Serving: 1 cup

Ingredients:
1 cup roasted red peppers (about 1 ½ peppers)
¼ cup toasted sunflower seeds
⅓ cup parsley
1 garlic clove
1 tsp balsamic vinegar
¼ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

5. Mixed Herb Walnut Pesto

Serving: Heaping ½ cup

Ingredients:
½ cup mint
½ cup cilantro
1 cup parsley
⅓ cup toasted walnuts
1 garlic clove
2 Tbsp lemon
⅓ cup extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Directions:
Place all ingredients in a food processor and blitz until desired consistency, smooth or slightly chunky.

Don’t let your fresh herbs wilt away. Here are 10 genius ways to use them this season, another must-make summer condiment and our best recipes featuring 10+ garlic cloves.

 

Guide to Building a Chef-Worthy Pantry of Dried Herbs and Spices

The tools of the trade for this season’s Top Chef Canada chefs go beyond sharp knives and moxie. The Top Chef Canada kitchen pantry is well stocked, beautifully organized and slightly envy-inducing. It’s brimming with spices, herbs and spice mixes with a spectrum of tastes, tangs and temperatures from extra-mild to ferociously hot, giving the chefs just what they need to create a winning dish.

These herbs and spices are mixed, matched and layered for bold, attention-grabbing flavour that makes their dishes stand out from the crowd. And taking these tastes from a professional kitchen to home base is easier than you’d think. All you need is a seasoning collection built for contemporary palates.

How to Build a Contemporary Spice Pantry

Map out your spice cupboard like you’re planning a trip. Is there a destination you’re aching to go to? A dish you’d love to try there? From Indian to Moroccan to French and beyond, herbs and spices are a passport to an untapped world of tastes awaiting exploration.


Spices at a Moroccan Market

To begin, bring one new spice or herb per week into your kitchen and before you know it, you’ll have a library of tastes waiting for you, inspiring you and helping you along, every time you cook.

How to Store Spices and Herbs

Treat your herbs and spices like gold and they’ll return the favour, staying fresh longer. Store spices in the jar they came in or transfer to your own airtight jar, well-sealed and away from direct light or high temperatures, which can cause oxidation, leading to flat, not fresh, spices and herbs. A kitchen cupboard is the perfect place.

How to Tell if Spices and Herbs are Still Good to Use

Aroma: Strong, prominent and striking.
Colour: Vibrant, rich and natural.
Taste: Discernable and fresh tasting, not flat, unnoticeable or papery.

The Shelf Life of Spices and Herbs

Dried herbs: 1 to 2 years
Ground spices: 2 to 3 years
Spice mixes and seasonings: 1 to 2 years
Whole dried spices: 3 to 4 years

Bold Spices and Herbs to Explore

We’re pulling inspiration from the Top Chef Canada kitchen to help you build the ultimate culinary spice pantry. Here are some gourmet options to consider adding to your new spice pantry along with recipes to try to bring the flavour home.

Ancho Chili Pepper: With a mild heat and sweet, fruity flavour, ancho chili pepper is the dried version of a poblano pepper. Try it in this epic recipe for a Mexican Puebla Hot Pot Broth with Avocado Crema from McCormick’s Helloflavour.ca.


Mexican Puebla Hot Pot Broth With Avocado Crema

Saffron: Earthy, sweet, ever so slightly bitter and remarkable, saffron is used in Scandinavian, Middle Eastern, Spanish, Indian and Italian cuisines, adding not only a distinctive flavour but glowing yellow colour, too. Try saffron in this Whole-Roasted Cauliflower recipe.


Whole-Roasted Cauliflower With Hazlenut, Orange and Saffron

Garam Masala: With a warmth akin to holiday baking spices but with a savoury, spicy edge, this Indian spice blend is usually a mix of cardamom, cinnamon, chili, curry leaves, coriander seeds, cumin seeds and peppercorns. Cull inspiration from India with this recipe for garam masala Sweet Potato Cakes.


Sweet Potato Cakes

Harissa: This North African spice blend comes dried or in paste form, often containing hot peppers, garlic, coriander, rose and caraway. It can be used in Moroccan tagines and stews, in spreads, dips or as a rub for meat. Give it a try at dinner tonight with this recipe for Chicken and Chickpea Tagine with Apricots and Harissa Sauce.


Chicken and Chickpea Tagine With Apricots and Harissa Sauce

Za’atar: Fragrant, slightly sour, nutty and herbaceous, this spice mix is common in Middle Eastern cuisine. A mix of thyme, sumac and toasted sesame seeds, it brings depth to grilled flatbreads, fish, meat, hummus and more. It plays off of creamy chickpeas like a champ in this recipe for a Middle Eastern take of beans on toast.


Smoky Chickpeas on Grilled Toast With Poached Eggs and Za’atar

Lavender: Floral, soothing and delicate, culinary lavender adds a touch of Southern France to savoury dishes, and is a traditional component in herbes de Provence, a French spice mix containing thyme, oregano, marjoram, savory and rosemary. Lavender also shines in baked goods, sweets and cocktails. Bring a little bit of Southern French flair to your tea time with this recipe for Coconut Lavender Macaroons.    

Essential Herbs and Spices Every Kitchen Needs

The building blocks of everyday meals, these spices and herbs have your back, soothe your soul and bolster your mood with their familiar flavour. See our collection of 16 dried herbs and spices every home cook should have in their pantry. 

Sponsored by McCormick. For more great recipes using herbs and spices go to helloflavour.ca.

The Ultimate Summer Condiment (and 5 Ways to Use It)

Summer is made for spontaneous cooking; grilling what you bring home from the farmer’s market, tossing enormous salads with what you have on hand and building sky-high sandwiches to take on a picnic.

While there are lots of sauces, dressings and toppings, all you really need is one super summer condiment to finish your creations with big flavour. And we’ve got just the thing: Salsa Verde. Not the Mexican version, which packs tomatillos and heat (although that one’s good, too) — the Italian kind, loaded with fresh garden herbs, nuanced with briny capers, garlic, umami-rich anchovies and enlivened with a touch of piquant mustard. It adds a deep, savoury, herbal, rich flavour perfect for all impromptu summer eating adventures.

Salsa Verde

Salsa Verde
Active Time: 5 minutes
Makes: ¾ cup

Ingredients:
¼ cup capers
6 anchovies
2 medium garlic cloves
1 tsp grainy mustard
1 cup extra virgin olive oil
½ cup finely chopped parsley
¼ cup finely chopped basil
¼ cup finely chopped mint
Salt, to taste

Directions:
1. Combine capers, anchovies, garlic and mustard in a small food processor and process to a coarse paste (or do it by hand with a mortar and pestle).
2. Transfer to a medium bowl and whisk in olive oil, then stir in herbs. Season with a good pinch of salt, taste, and add more if desired.
3. Store in a sealed jar in the refrigerator for up to 1 week.

Salsa Verde

Here are 5 delicious ways to use up your jar of green gold:

1. Use it as a marinade for beef, lamb, chicken or halloumi cheese. Simply toss a big spoonful into a freezer bag with your protein of choice and marinate for 30 minutes to 24 hours.

2. Stir it into thick Greek yogurt with a squeeze of lemon and serve alongside salmon, toss with boiled potatoes for a vibrant, herb-filled potato salad, or use as a green goddess dip for garden-fresh crudités.

3. Swirl it into mayo for an herb aioli, and then use it to spread on sandwiches; chicken, lamb or beef burgers; and as a dressing for veggie-packed pasta salads.

4. Mash it into softened butter as a flavour-loaded finish for grilled steaks, lamb chops and corn on the cob. Just dab it onto piping hot food to melt before serving.

5. Thin it out with a bit more olive oil and drizzle over grilled vegetables, or use as a dressing for salads. Add a squeeze of lemon for brightness.

5 Herbs to Grow on Your Windowsill

herbs to grow inside

There are two things us city bargainers look for at the grocery store: 1) fresh, organic produce, and 2) naturally, the most bang for our loonie.

If we could grow a garden filled with fruits and veggies on our five-foot balcony, we would. But for now, what we can do is grow a few of our favourite herbs for an endless supply of the ingredients we always seem to be buying… and all we need is a sunny windowsill.

To assist you in starting your own indoor potted garden, we’re identifying the five easiest and most practical herbs you must start growing now. Aside from adding that just-picked taste of goodness to all your meals, these potted greens also add an instant dose of style to your living quarters, while offering a refreshing, springtime fragrance. Talk about a good deal.

 

Put those herbs to good use with a few of our favourite recipes:

1. Basil: For an quick and easy recipe for sauce, try our Lazybones Marinara sauce. | 2. Parsley: This Garlic and Parsley Mashed Potatoes recipe is a must-try. | 3. Oregano: Make your own salad dressing with this easy recipe for Oregano Dressing. | 4. Rosemary: Try our recipe for Italian Baked Chicken with Fusilli and Mixed Beans. | 5. Mint: Craving a refreshing cocktail? You need to make Douglas Rodrigeuz’s Signature Mojito.

 

 

renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

 

 

Related:

Top 11 Herb Recipes

herb-day(2)

If you’re thinking of cutting down your salt intake, today is the perfect day to start! It’s ‘More Herbs, Less Salt’ Day, and we’ve got plenty of herb recipes for you to choose from! You won’t need more than a pinch of salt, with herbs adding plenty of flavour, colour and nutrients to these dishes. Check out our top picks below.

 

Herb-Roasted Trout with Sweet Potato Frites Recipe

Herb-Roasted Chicken Breast Recipe

Herb-Crusted Lamb Leg with Potatoes Recipes

Layered Omlette with Parmesan and Herbs Recipe

Herb-Crusted Rack of Lamb Recipe

Herb and Garlic Pork Chops Recipe

Savoury Herb Muffins Recipe

Herb-Roasted Almonds Recipe

Herb and Chickpea Salad Recipe

Easy Herb-Roasted Chicken with Roasted Root Veggies Recipe

Herb and Pepper Crackers with Lime Avocado Spread Recipe

 

 

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