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Los Angeles Times
22-06-2025
- General
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.
Epoch Times
28-04-2025
- General
- Epoch Times
Pimento Cheese
View the If you grew up in the South, chances are pimento cheese was a fridge staple—spread between slices of white bread for lunch, dolloped onto Ritz crackers at family gatherings, or slathered on a I grew up in Northern Virginia—pretty much the only part of the state that isn't considered the South—but I've always had a soft spot for Southern food. And pimento cheese, often called 'the pâté of the South,' is one of my favorites. Made with sharp Cheddar, mayo, cream cheese, and jarred pimentos, it's the kind of spread that wins people over fast. It's perfect for parties, but honestly, you don't need a special occasion—you'll love having a jar tucked in the fridge for everyday snacking. Looking for more What You'll Need To Make Homemade Pimento Cheese Jennifer Segal Cream Cheese: Serves as the creamy base that binds all the ingredients together, ensuring a smooth and spreadable consistency. Be sure it's a room temperature for easy mixing. Mayonnaise: Contributes creaminess and imparts a rich, slightly tangy flavor. It's crucial to use a good quality brand, such as Hellmann's, Duke's, or Best Foods. Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These seasonings provide depth, savory flavor, and a subtle kick. Sharp Cheddar Cheese: Lends a bold and tangy flavor. A good supermarket brand like Tillamook or Cabot is fine. Grate the cheese from a fresh block, as pre-shredded bagged cheese has a powdery coating to keep it from clumping together. Diced Pimentos: Adds a sweet and tangy flavor, a pop of color, and a slightly chunky texture. Find them in the supermarket near the pickles, olives, and capers. Some stores may also stock them in the canned vegetable aisle, alongside items like artichokes and roasted red peppers. I think it's easiest to make old-fashioned pimento cheese from scratch in a food processor. But if you don't have one, no worries, you can easily make it in a mixer or by hand. So grab all your ingredients, and let's make the best pimento cheese recipe ever! Related Stories 11/27/2024 8/13/2024 Step 1: Combine the Ingredients. Add the cream cheese, mayonnaise, Worcestershire sauce, salt, garlic powder, and cayenne pepper to your food processor bowl. It should be fitted with the steel blade for mixing. Jennifer Segal Step 2: Blend to Smooth. Process the mixture until it's smooth and evenly combined. Remove the blade and use a spatula to scrape any of the mixture on the blades back into the bowl. Jennifer Segal Step 3: Grate the Cheese. You can do this by hand or grate it straight into the food processor bowl. If using the food processor, swap to the grating attachment and cut the cheddar cheese into pieces that will fit into the feed tube. Then, with the machine running, add the cheese to the feed tube until it is all grated in. Jennifer Segal Step 4: Mix the Pimento Cheese Ingredients. Transfer the contents of the food processor to a large mixing bowl and add the diced pimentos. Jennifer Segal Step 5: Mix and Adjust For Flavor. Stir everything together to combine. Taste and adjust the seasonings to your own tastes. Jennifer Segal Step 6: Serve. Enjoy your pimento cheese dip with crackers or crudités and enjoy! If you have leftovers (or just want to make it ahead), the dip will keep in a jar or airtight container in the refrigerator for up to a week. I do not recommend freezing it. Pimento Cheese Servings: About 3 1/2 cups Total Time: 15 Minutes 1 (8-ounce) package cream cheese, at room temperature 1/2 cup mayonnaise, best quality such as Hellmann's or Duke's 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon ground cayenne pepper 1 (8-ounce) block sharp Cheddar cheese (a good supermarket brand like Tillamook or Cabot is fine) 1 (4-ounce) jar diced pimentos, drained Food processor instructions: In the bowl of a food processor fitted with the steel blade, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon of salt, garlic powder, and cayenne pepper. Process until smooth and evenly combined. Remove the blade, scraping any of the mixture back into the bowl. Switch to the grating blade. Cut the Cheddar cheese into pieces that will fit into the feed tube. With the machine running, add the cheese through the feed tube until it is all grated in. Transfer the contents of the food processor to a large mixing bowl. Add the diced pimentos and stir everything together to combine. Taste and adjust seasoning, if necessary. (I usually add about 1/4 teaspoon more salt, but it depends on the saltiness of the cheese.) Mixer instructions: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, mayonnaise, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Beat until smooth and evenly combined. Coarsely grate the Cheddar cheese and mix in along with the diced pimentos. Taste and adjust seasoning, if necessary. (It's a good idea to taste the pimento cheese on the crackers you plan to serve it with, as the saltiness can vary.) Transfer the spread to a serving bowl and serve with crackers and/or crudités. If serving later, cover and refrigerate for up to 5 days; bring to room temperature before serving. Nutrition Information Per serving (18 servings) Serving size: 3 tablespoons Calories: 141, Fat: 13 g, Saturated fat: 6 g, Carbohydrates: 2 g, Sugar: 1 g, Fiber: 0 g, Protein: 4 g, Sodium: 164 mg, Cholesterol: 28 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
