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Michael Pollan: Food Rules

Tue, 24 Jan 2012 18:17 PM +0000

Cover of the newly illustrated version of Pollan's book, Food Rules.

Jan. 25, 2012

BOSTON — Michael Pollan is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism. Author of the “Omnivore’s Dilemma,” a 2006 New York Times book review describes Pollan as a "liberal foodie intellectual."

Polan will present an illustrated version of his book, "Food Rules," during the Boston Speakers Series this week at Symphony Hall. WGBH News' Bob Seay had a chance to speak with Pollan about his book and his views on food.

The book itself is a "20-minute read," according to Pollan; however, its life changing message is simple: Don't eat what's not good for you.

At the Speakers Series, Pollan will discuss our society's confusion over what's right to eat, as well as what influences our knowledge and informs our choices. He offers up some simple solutions, such as "Don't shop in the center aisles of your grocery store, where the most immortal foods live," explaining that the most processed foods exist there.

Visit Pollan's website for a complete list of his books, articles and a collection of food information resources.

Deep Fried Turkey

Mon, 22 Nov 2010 17:52 PM +0000

Perhaps you've heard about a growing trend in turkey cooking—I'm talking about the deep-fried turkey. Sound weird? Well it isn't and it's delicious and easier than you might think.

I'd eat a deep fried sneaker if I could, I love fried food, but somehow a deep-fried turkey didn't sound so good. Well, I have tried them and you won't believe how delicious they come out—crispy on the outside and super-moist inside, and surprisingly NOT greasy.

There are a few tips and precautions you'll want to take. First, I recommend buying a kit—it comes with the heat source, the right sized pot, AND a metal basket to lower the bird in and out of the pot. Make sure you choose a level spot outside in a place that is not windy.

Bring your oil to temperature. Thoroughly, I mean thoroughly dry the turkey inside and out—any water will make the oil splatter and pops and you do not want that. Lower the bird into the hot oil and let it go for 40 minute—yes… 1/3 of the time it takes to roast a whole turkey. Let rest and dig in… you'll have to cook the stuffing separately and I recommend you not fry that part of your Thanksgiving meal.

Preparation Time: 45 minutes
Start to Finish Time: 1 hours
Yield: 10 servings

Ingredients
1 12- to 14-pound turkey, neck and giblets removed
4 gallons vegetable oil

Directions
Thoroughly dry bird inside and out.

Pour oil into a 7- to 8-gallon frying pot. Place pot on burner and heat oil to 375° over medium-low heat according to the manufacturer's instructions. Mount turkey onto frying base and, using oven mitts and a sturdy hook, carefully lower turkey into hot oil.

Check the thermometer often during frying and keep oil at 350°. Fry 40 minutes.

Turkey is done when a meat thermometer inserted into thigh registers 170°.

Remove turkey from oil using oven mitts and hook; drain and let rest 20 minutes before slicing.

Grilled Turkey

Mon, 22 Nov 2010 17:02 PM +0000

Want to add some fun and flavor to the cooking of your holiday turkey? How about cooking it on the grill?

Not only is grilling a turkey fun, but cooking it over live wood adds a ton of flavor and frees up your oven for roasted vegetables and more pies.

Preparation Time: 40 minutes
Start to Finish Time: 27 hours
Yield: 10 servings

Directions
Start the day before by brining your bird in a herb and salt solution which helps tenderize the meat, you'll grill it unstuffed, which shortens the cooking time and allows the smoke to move through the cavity and permeate the turkey.

Place turkey breast side up in a large disposable aluminum baking pan and place on the grill. If using charcoal, place pan on opposite side of the fire for full circulation of heat. Cover grill tightly. Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 170.°

Heat grill to medium (about 375° to 400°). If using charcoal, build fire on one side of grill. Remove turkey from brine and discard brine. Rinse and pat turkey dry, then place fresh herbs and bay leaves inside cavity. Place turkey breast side up in a large disposable aluminum baking pan and place on grill. If using charcoal, place pan on opposite side of fire for full circulation of heat. Cover grill tightly.

Check turkey every 30 minutes and baste with any pan juices. Charcoal grills may need to have extra charcoal added to maintain heat. Be careful not to let grill flare up (the pan ought to catch any drippings). Grill turkey about 2 hours, or until a meat thermometer inserted into thigh registers 170.°

Let turkey rest at least 30 minutes before carving.

Brining Your Turkey

Mon, 22 Nov 2010 15:29 PM +0000

Do you suffer from overcooked dry turkey syndrome? You know, the legs are just cooked through, but the breast meat resembles cardboard?

I have an easy way to remove some of your holiday stress with an idea for cooking your turkey—try brining it first. What brining your bird in a salt and herb packed brine does is first draws all the moisture out of the turkey, then the bird reabsorbs the salt and flavorings for guaranteed juicy and delicious roasted turkey.

Don't worry about the science of it. Here's what you do: In a large stock pot, bring to a boil equal parts salt and sugar (you could even use honey or maple syrup if you like).

Add some herbs such as thyme and rosemary, as well as few cloves of garlic. Let it come to room temperature, then in large stock pot (or you could use a pristinely clean cooler) and put your turkey in it. Add the brine and cover for 24 hours. Rinse the turkey well and roast as usual.

Ingredients
2 cups kosher or sea salt
2 cups sugar
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 tablespoons whole black peppercorns
6 cloves of garlic
Ice
1 12- to 14-pound turkey, neck and giblets removed
1 bunch fresh sage
1 bunch fresh thyme
1 bunch fresh rosemary
5 bay leaves

Directions
In a large stockpot (one that can hold the turkey and brining liquid), combine 2 gallons water, salt, sugar, dried thyme, dried rosemary, peppercorns, and garlic.

Bring to a simmer and stir to dissolve salt; remove from heat.

Fill sink with ice water, then lower pot into sink to cool brine. When brine is cooled, submerge turkey in the brine.

Cover and refrigerate 24 hours.

Thanksgiving Holiday Tips Part Two
By Annie Copps

Thu, 18 Nov 2010 18:06 PM +0000

Feeling a little antsy about the holidays? I have a few ideas that might help you relax and enjoy the spirit of all these celebrations. And if you missed it, see part one of my holiday tips .

11. Pick up a few extra bags of cranberries and pop them in the freezer—after the holidays, they'll be scarce.

12. It's the one day of the year to eat with no restraint. This is not the day for diets. Be full—unbutton your pants if you have to.

13. Invite guests to your home and don't get hung up on the table being too crowded or things not being perfect—it's better to invite a neighbor, friend, or relative who would have been alone otherwise, rather than to fret that someone is sitting in a folded metal chair or eating off a plate that doesn't match your pattern.

14. If a guest brings a surprise dish that doesn't go with your menu, serve it anyway. So much of Thanksgiving is about tradition and memories—if Aunt Sarah needs to make chocolate cranberry turnip salad as part of her tradition, let it slide.

15. Thanksgiving is not the day to try out a new recipe. Stick with what you are comfortable with and that you know will work.

16. Instead of one GIANT turkey, consider two or three smaller ones. Everything will cook faster (consider cooking one the day before and one the day of, so that you can present one beautiful browned bird tableside), smaller birds will be more tender and juicy, and if you have a large crowd, you'll have more drumsticks.

17. Turkeys are notorious for being finicky to cook, because the white breast meat cooks more quickly than the darker meat of the drumsticks. There are several ways to even the playing field: brine your turkey, butterfly your turkey, remove the legs and cook separately, and/or cover the breast with foil (remove the last 45 minutes to brown the skin).

18. Baste or not to baste? Basting does very little to add to the flavor of your turkey (not much of that flavor actually gets absorbed), BUT basting the breast does cool it down (by evaporation) and slows down the cooking time of the breast meat which lets the legs catch up a little.

Thanksgiving Holiday Tips Part One
By Annie Copps

Thu, 18 Nov 2010 17:36 PM +0000

Do the holidays leave you frazzled? Overtired? Confused? Overwhelmed? If so, then I am here to help with a few tips that ought make things easier for you and everyone you are celebrating Thanksgiving with.

First, be thankful. Take time and pause to reflect on the big and small things in your life that you are grateful for—that means food on the table and people to share it with.
Make a timeline so that you can schedule shopping for the week, the day of the feast and an oven schedule so you know what needs to go in and when.
Read through all of your recipes to make sure you are clear about the order of instructions and all the ingredients you'll need.
Check and make sure that you have all the pots and pans you'll need.
Check and make sure you have all the plates, flatware, napery, serving utensils, glassware, and chairs that you'll need. If you are short ask a guest to pitch in.
Do as much as you can before BIG Thursday. Most purees can be made a week in advance and frozen. Make the pies, stuffing, etc., the day before.
Go easy on the table decor. Avoid fancy and elaborate floral arrangements and knick knacks on your table. You'll have a lot of color with all the foods being served and with plates passing around and serving utensils poking out here and there, you'll need more space than usual on your table.
Make use of extra hands in your house. The night before rent a movie and put family members to work peeling butternut squash, green beans, or other time-consuming jobs that'll slow you down the next day.
Make a list of all the ingredients you will need a week before.
If you have a frozen turkey, be sure to begin defrosting it on Monday—in your fridge, a 14-pound turkey will take 2-3 days. If you forget, fill a large, clean cooler with cold water and put your bird in there, changing the water every hour. If you are lucky (we told you to defrost your turkey earlier!) your bird will be ready in 8 hours.

Salt Versus No Salt
By Lidia Bastianich

Thu, 11 Nov 2010 12:16 PM +0000

To salt or not salt the water, that is the question. I used to boil vegetables in salted water but I found that if I boiled them in unsalted water they would retain more of their natural flavors. And after drying them while they are still steaming hot, I toss them with some coarse salt, to enhance their natural goodness. Does it really make a difference? Indeed it does.

Instead of making a saline solution out of the boiling water, which permeates the vegetable throughout, salting later allows the vegetable to retain its pure flavor. In addition, the sprinkled salt adds another dimension by seeping into the vegetable while still hot. The vegetables that best respond to this method are: String beans, broccoli, and zucchini. But I also find it's better with cabbage, beets, chard, and other greens.

A Tip For Meat Lovers
By Lidia Bastianich

Mon, 08 Nov 2010 12:56 PM +0000

Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I'm cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.

In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.

Simply wash the meat well in hot water before you add it to the pot and continue cooking.

Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.

Sprinkle with some salt.

Lobster Tips from the Wife of a Lobsterman
By Annie Copps

Thu, 14 Oct 2010 12:05 PM +0000

We have a terrific cookbook out, Best New England Recipes, which covers 75 years of recipes from Yankee Magazine. While going through our archives, from 1979, I came upon this fool-proof advice for "perfect" lobsters, from Bertha Nunan.

According to Bertha, the wife of a lobsterman, "The secret to cooking lobsters is not to murder them. Give them a nice, slow, respectable way out. Don't put them in boiling water, and don't drown them in too much water. Boiling them in a lot of water just boils their flavor out, and too much water waterlogs them.

1. I put in two inches of water, whether I'm cooking two lobsters or 14.

2. I take a salt container, and with the spout open, I pour it three times around the pot; then, plop! at the end [about three teaspoons].

3. When the water is boiling, put in the lobsters, put the lid on, and steam them for 20 minutes. Not a minute less or a minute more....

4. When they're done, draw up your butter and serve the lobster with a dish of vinegar as well.

5. Now the next step is what a lot of people, and practically all restaurants, ignore:
I always put in fresh salted water for every batch of lobsters." (Emphasis added).

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Zesty Applesauce
By Lidia Bastianich

Thu, 07 Oct 2010 12:04 PM +0000

Everyone loves a good applesauce. So why don't you try the zesty version straight from Northern Italy? I know that once you have tasted this dish, a recipe found in my cookbook, Lidia Cooks from the Heart of Italy, you will never go back to the plain applesauce.

Directions
Set the applesauce in a pan. Make your own or pick some up at the store.

Add a squeeze of fresh lemon juice, some freshly grated horseradish…and yes horseradish root is available at most grocery stores. It resembles a carrot and like a carrot you can peel it and shred it.

Let the apple, lemon and shredded horseradish cook together.

Once it is perking add ½ a cup of heavy cream.

Stir well to allow all of the flavors to combine.

Serve this delightfully tangy applesauce warm along side a luscious ham, turkey, chicken or roast beef.
___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia's Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Basic Poached Pears
By Annie Copps

Mon, 04 Oct 2010 14:54 PM +0000

If you are at the market and feel inspired by a display of beautiful pears, but what you find aren't quite ripe or if you find ripe pears but want to serve them in a few days—no worries. Most pears have trouble fully ripening on the branch, they get too heavy and smash to the ground, so they are often harvested before their peak. Underipe pears placed in a paper bag will ripen quickly. (How long depends on how much they need to ripen. If you are in a hurry add a banana or apple to the bag to really hasten the process.) You can get an extra day or two out of ripe pears by placing them in the fridge, this will slow them down considerably.

So whether you are eating them out of hand or you want to try a recipe for poached pears—they just need to ripen.

Yield: 6 servings
Total time: 3 hours; active time: 40 minutes

Ingredients
2 cups red wine (Zinfandel, Cabernet Sauvignon, or Merlot)
1/2 cup sugar
1 vanilla bean cut in half lengthwise
1 whole cinnamon stick
Zest and juice of 1 orange
Zest of 1 lemon
1 whole bay leaf
6 ripe, stem-on pears (Anjou, Bartlett, or Bosc)

Directions
Place wine, sugar, vanilla bean, cinnamon stick, orange zest and juice, lemon zest, and bay leaf into a medium sauce pan and stir to combine. Carefully peel pears, leaving stems intact. Cut a ¼ [[[.25]]] inch off the bottom (so pears can stand upright for serving). Place pears in liquid.

Bring mixture to a boil, then reduce to simmer and cook, stirring gently, until a paring knife easily pierces the pears, about 15 minutes. Remove from heat and allow the pears to cool in poaching liquid.

When cooled, remove pears from liquid with a slotted spoon and place in a small container; cover, and refrigerate. Pour poaching liquid through a sieve set over a second sauce pan. Discard solids and bring liquid to boil and cook until reduced to a thick syrup—about 20 minutes. Let syrup cool to room temperature.

When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

Kitchen Basics
By Lidia Bastianich

Thu, 16 Sep 2010 14:45 PM +0000

My kitchen doesn't need anything super fancy. I do have a few essentials though that make cooking easier and more delicious.

A large stock pot is a must for making soups. Soups are great because they can be frozen then can be easily prepared during the week when time is precious.
Heavy sauce pans or dutch ovens are what I use for roasts and braises.
I love a cast iron skillet for high temperature searing, delicious stove top roasting—and it will last you a lifetime.
For pasta lovers like me, a 14" diameter skillet is a must. You can toss the pasta with the sauce just before serving. It's also a perfect pan for quick-cooking meats and skillet-braised vegetables, Italian style.
Another essential is a great glass of Bastianich wine.

Buon appetitio!

Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia's Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Garlic Butter
By Lidia Bastianich

Mon, 13 Sep 2010 15:29 PM +0000

A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!

Buon appetito!

Ingredients
2 sticks of unsalted butter
Garlic
Shallots
Extra virgin olive oil
White wine
Fresh parsley
Lemon juice

Directions
To make garlic butter simply heat some extra virgin olive oil in a pan, add a little finely chopped garlic, and a few chopped shallots. Cook these together over a low heat for 2-3 minutes.

Pour in some white wine, a little lemon juice, and bring all ingredients to a boil until almost evaporated.

Let this cool completely while the sticks of unsalted butter are softening, then blend it all together with some chopped parsley.

The flavored butter will keep in the refirdgerator for a week or more. Just roll or cover it tightly in cellophane wrap.
___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia's Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Basic Vinaigrette
By Annie Copps

Tue, 24 Aug 2010 13:12 PM +0000

A basic vinaigrette is a whipped concoction of vinegar and oil. When done well, the vinaigrette lightly coats fresh garden greens and nudges them towards greatness. While this recipe is very easy, it is important to get it right so that you don't end up with a glunky sauce over your delicate lettuces!

You're going for a balanced seasoning to enhance the flavors. This dressing is best used shortly after mixing, but if it sits a day or two (covered and refrigerated), add a few teaspoons of vinegar to brighten the flavors again.

Yield: about 2 cups

Ingredients
½ cup red wine vinegar
1 teaspoon Dijon mustard, smooth or grainy
1 small shallot, minced
1 ½ cups extra virgin olive oil
Kosher or sea salt and freshly ground black pepper to taste

Directions
In a medium mixing bowl, whisk together vinegar, mustard, and shallot.

While vigorously whisking, pour 2 to 3 tablespoons of oil into the mix and whisk until well incorporated. Continue whisking.

In a thin, steady stream whisk in the remaining oil. Season with salt and pepper.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns. Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Tips for Using Olive Oil
By Lidia Bastianich

Tue, 10 Aug 2010 16:41 PM +0000

I hear it from you out there all the time: I love it, but how do I use it? Here are my tips for how to best use olive oil.

1. Extra virgin olive oil is best when used in its raw form—to drizzle on salads and before serving a bowl of soup or pasta.

2. Do not use olive oil for frying, canola or vegetable oil is best for that, but you can add a little olive oil to the pan for flavor.

3. When cooking or sautéing, use olive oil, but keep the heat at a low temperature. Olive oil has a low smoking point.

4. Olive oil is a great antioxidant for your body when ingested.

5. To prevent oxidation or rancidity, store olive oil in full, small bottles, tightly shut in a dark and cool place.

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44."

Cooking Perfect Pasta
By Lidia Bastianich

Tue, 10 Aug 2010 16:31 PM +0000

Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order! Follow my 10 pasta commandments, and you will make a great bowl of pasta that rivals the delicious pastas at Becco, one of our New York City restaurants.

1. Cook the pasta in abundantly salted water.

2. And again, do not add oil to the pasta cooking water.

3. Add the pasta all at once to the boiling water so it cooks evenly.

4. Drain the pasta, but do not — do not! — rinse the pasta.

5. Once drained, add the pasta to the sauce and let the two cook together for about 1 minute.

6. Dressed pasta should be flowing — never sticky or soupy.

7. With the fire off, stir in grated cheese, right before you plate it.

8. To keep pasta nice and hot, serve it in a shallow, warm bowl.

9. For that extra touch, add a drizzle of extra virgin olive oil at the end.

10. Finally — you deserve it now — pour yourself a delicious glass of Tuscan red wine like Morellino La Mozza. And cin cin to you!

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44

Herbs
By Lidia Bastianich

Mon, 09 Aug 2010 15:06 PM +0000

Wake up and smell the herbs!

Herbs are one of the quickest and healthiest ways to impart flavor to any dish. They release their fresh flavor when cooked in a dish and then help to reinforce that flavor when added to a dish.

Don’t be afraid to use herbs during cooking or as a way to finish any dish, and if you have any herbs left over, here is a great tip that I also share in my cookbook, Lidia’s Family Table. It will allow you to keep your herbs fresh and usable all year long.

—Divide the fresh herbs in an ice cube trays with deep cubicles.

—Pour cold water to cover the herbs and put in the freezer to freeze.

—The herbs and their flavors will remain embedded in the ice and great for plopping into any drink, or perking up any sauce or soup!

—You now have cubed your herbs for year round use!

To keep these herb “rocks” fresh all year long, seal them in a plastic storage bag and keep them in the freezer.
___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44."

Italian-Style Corn
Lidia Bastianich

Mon, 09 Aug 2010 14:33 PM +0000

America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn! When it’s in season, we do wild things with it on the menu at Felidia, my flagship restaurant in New York City.

I know you grill it, in and out of the husk, or boil it and simply dress with butter and salt.

But for an alternative, when a delicious pot of tomato sauce is perking on your stove, try plopping in some sweet ears of corn. The sauce will be sweeter and the ear of corn, tangier.

Directions
Just shuck the corn
Remove all the silk and rinse the ears
Drop them in the pot of tomato sauce
It’s in and out — 2 minutes will do

And what you’ve got is a delicious new way of eating corn, Italian style!

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Grilled Peppers
By Lidia Bastianich

Mon, 09 Aug 2010 14:26 PM +0000

Peter Piper picked a peck of…delicious peppers!

When you go shopping at your local reputable market, get yourself some peppers especially when they are in season. They are delicious, colorful, plentiful, nutritious, and usually inexpensive in the summertime! So what do I do with them, you ask me? It’s simple!

Directions
Grill whole peppers over an open flame, turning periodically until all of the skin blisters.

Set them in a bowl, covered with plastic wrap and let cool.

Peel and scrape off all of the skin under gently running water. Remove the stems and seeds.

Take these delicious morsels and put them in a casserole dish with sliced garlic, olive oil, salt, and fresh or dry oregano. Let steep for half an hour, and when you are ready to serve, add a drizzle of vinegar.

Serve these delicious peppers like we do at my Lidia’s restaurants, as an appetizer, side dish, or sandwich stuffer. Now go pick your peppers!

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Smell Your Herbs
By Lidia Bastianich

Fri, 06 Aug 2010 16:20 PM +0000

Wake up and smell your herbs.

Fresh herbs are simply wonderful. The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy at my aunt’s apron strings, for every herb we had in the garden there was a pot on the stove to match.

Some herbs are better to cook with, while others were better added at the end to finish a dish. For example rosemary, bay leaves, and thyme are mostly used in long cooking where their oils are extracted slowly.

Meanwhile sage, oregano, and marjoram need very little cooking time. And herbs such as basil, parsley, and mint are great to toss in at the end—just enough to release their refreshing aromas.

And if you have small children, a wonderful way to introduce them to these aromas is to gently crush the herbs in your hands and let them smell it.

I always did this with my children and grandchildren when they were very small. It’s a great way to get them excited about the world of herbs and food at an early age.

At New York’s Felidia and Becco in New York and Lidia’s Kansas City and Pittsburgh we actually do spring herb menus where all these wonderful ingredients are used.

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

WGBH - Kitchen, Tools & Tips RSS

Michael Pollan: Food Rules

Deep Fried Turkey

Grilled Turkey

Brining Your Turkey

Thanksgiving Holiday Tips Part TwoBy Annie Copps

Thanksgiving Holiday Tips Part OneBy Annie Copps

Salt Versus No SaltBy Lidia Bastianich

A Tip For Meat Lovers By Lidia Bastianich

Lobster Tips from the Wife of a LobstermanBy Annie Copps

Zesty ApplesauceBy Lidia Bastianich

Basic Poached Pears By Annie Copps

Kitchen BasicsBy Lidia Bastianich

Garlic Butter By Lidia Bastianich

Basic VinaigretteBy Annie Copps

Tips for Using Olive Oil By Lidia Bastianich

Cooking Perfect PastaBy Lidia Bastianich

HerbsBy Lidia Bastianich

Italian-Style Corn Lidia Bastianich

Grilled PeppersBy Lidia Bastianich

Smell Your Herbs By Lidia Bastianich