Herb Demos

Discussion in 'Food & Cooking' started by shroomgirl, May 27, 2002.

  1. shroomgirl

    shroomgirl

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    Been demoing herbs recently......Tarragon, dillweed, parsley lemongrass with shroom risotto.
    Orange garlic tarragon dressing on a baby lettuce, fennel salad
    Peanut butter, ginger, cilantro, Thai basil, jalepino, orange zest, garlic dressing on baby greens with red onions, red peppers, grapes, heart of palm, asparagus....

    So any ideas for other herb demos...usually you have an hour to talk and mix and serve/eat. It is also usually NOT in a kitchen or near one.
     
  2. phatch

    phatch Moderator Staff Member

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    Add basil leaves to an italian style sandwich along with the lettuce. A fun change in sandwiches.

    Phil
     
  3. alexia

    alexia

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    If you're willing to make the squash ravioli in advance, you could try ravioli with (brown) sage butter. Gnocchi would be good with it, too. (I make my filling a little on the sweet/cinnamon flavored side)
     
  4. cape chef

    cape chef

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    Chilled cucumber and dill soup

    watercress and orange soup

    Dandelion salad with bacon

    Leeks steamed with elderflower wine

    Explore all the types of fines herb blends, and roll in unripened goat cheese

    Herb oils and vinagers

    herb marinades (cooked and uncooked)

    rose petal butter

    herbed cheeses..garlic and thyme, yogurts with herbs

    cold duck with mint

    Grains and legumes, cooked before hand and flavored with a variaty of herbs and infused oils and vinagers

    Bergamont,tomato/cinnomon,mint,rosehip,morella cherry and vanilla jams and jellies

    apples with anice hyssop

    blueberry melon compote with lemon bergomant sauce

    Shroom, just a few ideas to think about.
    If you want recipes PM me
    cc
     
  5. shroomgirl

    shroomgirl

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    Vanilla jelly???

    Forgot about grain salad, havn't done them in forever.....
    run through garlic oil for me....seems like you have to be really careful wiht the shelf life of that one going toxic.
    I used to make wild rice with oranges, roasted pecans, sauteed red onion, roasted garlic, green onions and tarragon....great with cornish hens or duck...shoot chicken too, oh yeah seems like I made an orange tarragon viniager dressing for it too, served as a cold salad on a HOT day. Herb Days are generally in April or May so I emphasize summer foods.
    Thanks guys.....
     
  6. cape chef

    cape chef

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    Shroom,

    The cherry/vanilla jelly I warm in a pan to melt, and then toss it with bloomed wild rice and serve it with magret or venison.
    Really good :)
     
  7. shroomgirl

    shroomgirl

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    So you take cherry jam and add a vanilla bean?
    I heard vanilla is going to go sky high....typhoon in the vanilla region totally wiped out a crop, get it cheap while you can.