Keeping Fresh Herbs Fresh

 Herbs add so much strong flavor to any meal to even dessert. Yet they're plants and they're delicate.Storing and using them in the right way will insure maximum flavor.

Senior staff editor Adina Steiman contributed a guide to them in today 's new York Times Wedensday Food section.One aspect novice chefs should learn right away about choosing fresh herbs is to choose them with a degree of care. They should be perky and vibrant with well hydrated leaves and stems according to Nasim Alknai author and owner of Sofresh  - a cookbook and restaurant with the same name. Avoid bunches with limp and waterlogged leaves. Also avoid any discolored ones too. Skip the ones that are already packaged. Their freshness is hard to gauge. Prep for storage as soon as they're brought home is another key factor to having them retain their flavor.Once home spread them on a paper towel and pluck away any dried or discolored leaves. These could attract bacteria.Rinse herbs before storing them. Home chefs are more likely to cooked with washed ones because they're all set to be cooked.Use a salad spinner to dry them, or if that'd not available a paper towel to blot them dry.

Another must is keep them hydrated. Before using wash without drying and plunge into a bowl of ice cold water. Cut the stem for better hydration. Herbs should also be strategically packed . They'll last longer when they have enough moisture otherwise they'll turned into a swampy mess.What about well dried ones? Chef Alikhani recommends wrapping them in a paper towel before storing them in the fridge. She cautions to watch out because they could pick up moisture. As with any green, handle with care. Even herb plants can lose their taste if they're improperly cared for. Harvest early in the morning and use very sharp shears to cut. Keep in mind that herbs are not just garnishes but also food. USe them in everything. They punch up soups, rice ,pasta and polenta. They bring color and taste to otherwise bland dishes. Think of them like other greens. Ms. Steiman  gives a recipe for a  Greek herb laced salad called maroulasalata.It's a delicious blend of romaine lettuce, dill fronds and feta cheese. Scallions and lemon juice give it more flavor as does good Greek olive oil. Keep in mind that basil too,  is great in tomato salads.

Herbs are not just fun garnishes. They're an integral part of cooking and baking. Treat them well, They'll give optimum flavor.

Main Course Mushrooms

 Mushrooms  have always had to be the second in command.It was always the roasts that stood out as  the buttons and portobello were relegated to sides and appetizers.Not anymore. There are dishes that are making them stand out.

Regular contributor and cookbook author Floence Fabricant wrote about these earthy gems in yesterday's New York Times Wednesday Food section.For too long fungi have not been highlighted.Now thanks to more and more vegetarians and vegans,they re the shining stars of the culinary world.  In fact East Village restaurant Third Kingdom has a menu of nothing but mushroom dishes.Owner Ravi DeRossi has said the response has been overpowering and not just for vegans.Omnivores are leaning towards mushroom dishes too.He compares mushrooms to steak because they have the same earthy minerality and and beefiness filet mignon and T-bones have. This makes for a substantial chew along with being rich in protein along with being rich in selenium that creates antioxidants Vitamin D which boosts immune function and potassium which helps maintain and regulate blood pressure.MUshrooms are also versatile to cook whether in the home or at a restaurant.  They can be simply air fried like steaks or turned into a patty with ground beef at the meat seller 50 Cut.Owner Pat LaFrieda takes oyster , trumpet shiitake and lion;s mane and bends them in with chopped round to mimic the taste and texture of an all beef hamburger

Mushroom dishes abound throughout New York city and state eateries as well. Brasserie Fouquet offers a mushroom pot pie.Crisp fried mushrooms are in demand at Saratoga Springs.Even a seafood heavy state like Rhode Island is embracing the fungi craze.They offer a portobello Milanese , done the same way as veal Milanese.The mushrooms are first marinaded then dipped in egg and breaded. Ms Fabricant includes their recipe along with a mushroom au poivre from Cafe Chelsea in Manhattan.Both are perfect for vegan Christmas dinners.Keep in mind that raw mushrooms can be toxic. Don't try making  any salads with them.They can be deadly.Always cook them first.Besides they don't taste good raw. That extra frying or sauteing improves the flavor, especially if they're done in a mix of garlic and butter. Keep in mind that most mushrooms come in airtight containers They need to breathe. It's important to quickly transfer them to a net bag so air can hit the,, NEVER out any mushroom in the vegetable draw. They cannot be frozen either. The best bet is dehydrating them for a longer life. Mushrooms need to be thoroughly cleaned. Wash away any bits of dirt thats; found and trim the stems. Lay them to  dry on a paper towel before cooking.

Mushrooms are now the star of the table.Try them in the same manner as steaks.Theyre a tasty alternative to meat - good for you and thoroughly delicious.New York Times Wednnesday Food