Given that we like to run amok with herbs, I’m a little giddy about this week’s Summer Fest topic. If you’ve been hanging around here a while, you know we love to get lost in the scents and flavors of fresh herbs, myself in particular, as I can’t seem to keep an herb plant alive. It fosters a constant state of longing.
One of the hidden gems of the Gilded Fork, which will be given much more prominence in our upcoming site redesign, is our set of test kitchen dossiers. We try to give you a quick-yet-substantial overview of the ingredient in question, its origins and etymology, flavor profiles, uses in the kitchen, and recipes we’ve come up with over the years. There are a whole lot of them on our Ingredients page if you want to take a peek. I’ll wait.
For this week’s particular theme, we’ve created a virtual herb garden for you. (Don’t worry, these are safe from my black thumb.) We encourage you to sniff, chiffonade, infuse, finely chop and nibble your way to ecstasy with these herbaceous delights. Then you can start to build flavor combinations like the ones in our featured recipes this week, which are two of the most popular on our site. Oh my, yes.
Cilantro: Herb with an Attitude
Sweet Blooming Lavender
Lemongrass: Perfumed Allure
Rosemary: The Scent of Inspiration
Sensually Satisfying Sage
Tarragon: The Sweet Taste of Spring
Here’s what our other Summer Fest cohorts are doing this week with herbs, as well as with beans and other greens. You can also follow along on Twitter with the hashtag #summerfood.
Margaret Roach: Away to Garden
Storing a year of herbs & one-pot Farinata: a polenta dish with greens
FN Dish: Food Network
The “Other” Summer Greens
Healthy Eats: Food Network
Top 6 Herbs
Alana Chernila: Eating from the Ground Up
Shirred eggs with fresh herbs: the affinity between eggs and herbs
Tara: Tea & Cookies
Clean Out the Fridge Summer Frittata
Food Network UK
On the edge with beans and greens
HOW YOU CAN JOIN IN SUMMER FEST:
Each Wednesday for the rest of the summer (and probably longer), a group of blogging friends including those above will swap our recipes and tips about the following harvest-fresh ingredients. Here’s the schedule:
7/28: Cukes ‘n Zukes
8/11: Herbs, Greens and Beans
8/18: Stone Fruit
We each post something and then link to one another, so that you can travel around the combined effort, gathering the goodies. Sharing makes the experience even better, so if you have a recipe or tip that fits any of our weekly themes, you can do either of the following:
- Leave a comment on participating blogs with a link to your recipe/tip
- Publish a post of your own, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt Armendariz of Mattbites)
We hope to see you in the kitchen!