Herbs Part 2 (with Recipes)

FHC - Episode 8 - Herbs Part 2 - In this episode, we examine what I label as the 8 everyday herbs. We'll discuss each one and then play with them in some recipes (Herb Butter, Pesto, Bouquet Garni, and Chimichurri). For more, visit www.thefirehousechef.com.

Formats available: MPEG-4 Video (.m4v)


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Rosemary and Sage Herb Butter

¼ Cup (1 stick) Unsalted Butter at room temperature

2 Cloves of Garlic

1 Tbs. of Rosemary

1 Tbs. of Sage

Salt and Pepper

Plastic Wrap

Place butter in small bowl. Mince the Garlic and Rosemary and the chiffonade the Sage. Place the Garlic, Rosemary, Sage, Salt, and Pepper in the bowl and mix to combine. Lay out approximately a foot of plastic wrap. Place the butter mixture in a line and wrap with the plastic to form a cylinder shape approximately 6- 8 inches in length. Tie off one end and then push the butter towards that end to rid all the air pockets. Then tie off the other end.

Pesto

2 Cups of Basil Leaves

2 Clove of Garlic

2 Tbs. of Pine Nuts, toasted

½ Cup of EVOO

½ Cup of Parmesan (freshly grated preferred)

Salt and Pepper

Food Processor/Blender

Place small skillet over medium-high heatCombine the basil leaves, ¼ cup of oil, pine nuts, garlic, salt and pepper in a food processor or blender. Process and slowly add the remaining oil until combined. Transfer to a large mixing bowl and stir in the cheese. Can store for weeks, though keep cheese separate.

Bouquet Garni

1 Bunch of Thyme

1 Bunch of Parsley

1 Bunch of Bay Leaves

Kitchen String

Lay all the herbs flat on a cutting block and with the dull side of a Chef’s knife hit them a few times to release their oils. Bunch them together and then tie with the kitchen string. Have a tool to remove when you finish cooking.

Chimichurri

2 Cups Fresh Parsley leaves

or 1 ½ Cups Fresh Parsley with ½ Cilantro

½ Cup of EVOO

3 Cloves of Garlic

Salt and Pepper

2 Tbs. of Lemon Juice (or red wine vinegar)

1 tsp of Red Pepper flakes

½ tsp ground Cumin (optional)

Food Processor/Blender

Combine the parsley, ¼ cup of EVOO, garlic, salt and pepper into a food processor or blender. Process and slowly add the remaining oil until combined. Add the lemon juice and test for consistency. Add more oil or water to thin out if necessary.

Herbs Part 1

FHC - Episode 8 - Herbs ;Part 1 - In this episode, we examine what I label as the 8 everyday herbs. We'll discuss each one and then play with them in some recipes. Part 1 also has a special announcement at the end...

Formats available: MPEG-4 Video (.m4v)

There is a Part 1 to Vinegar

I have noticed that Episode 7 - Vinegar and the Superbowl - Part 2 has been downloaded almost twice as much as Part 1. Please ensure that you have watched Part 1 as well. It has the "mother" sauce in it after all, so it should not be missed! Go download it now!

Vinegar Part 2

Description: FHC Episode 7 - Vinegar and the Superbowl ; Part 2- We blitz through the world of vinegar and find it is better on the field then left in your cabinet. We cover the mother sauce, vinaigrette, a non-traditional cole slaw, and then a balsamic vinegar barbecue sauce. For more, visit

Formats available: Quicktime (.mov)


Granny Smith Cole Slaw

Fuel

2 Tbs. Apple Cider Vinegar2 Tbs. whole grain mustard or Dijon mustard
1 clove of Garlic, minced
½ cup of Mayonnaise
½ cup of Sour Cream
½ a Red Cabbage, roughly 3 cups
1 cup of Shredded Carrots
2 Granny Smith Apples, julienned
2-3 Green Onions
½ cup of Slivered Almonds
Pinch of Salt and Freshly Ground Pepper


Tools

1 large bowl
1 rubber spatula

Tactics

Combine mayonnaise, sour cream, garlic, mustard, apple cider vinegar, green onion, salt and pepper in large bowl. Place apples, carrots, and cabbage in bowl and mix until they are all covered. Serve immediately or refrigerate until later.


Balsamic Vinegar Barbecue Sauce

Fuel

2 ounces EVOO
1 medium Onion, diced
4 cloves on Garlic, minced
1 cup Balsamic Vinegar (reduced)
2 ounces of Apple Cider Vinegar
2 cups of Ketchup.
2 Tbs. Worcestershire sauce
½ cup Brown Sugar
¼ cup Molasses
Pinch of Crushed Red Pepper Flakes
Pinch of Salt and Freshly Ground Pepper

Tools

1 Dutch oven
1 medium saucepan
1 rubber spatula or wooden spoon

Tactics

Pre-heat Dutch oven over medium–high heat. Add crushed red pepper flakes to the garlic and let them cook for 30 seconds. Add onion and cook another 10 minutes, or until they turn translucent. Add ketchup, Worcestershire sauce, brown sugar, molasses, salt and pepper and stir until combined. Lower heat until a slight simmer is achieved. Cook an additional 15 minutes. Meanwhile, add balsamic vinegar in a medium saucepan on medium heat. Bring to a low boil for approximately 10 minutes or until the volume of vinegar is reduced by half. Add to Dutch oven and stir. Finish cooking the barbeque sauce for another 5 minutes. Taste and add salt and pepper as needed. Serve immediately or keep in refrigerator for up to a week or freeze for up to 3 months.

Vinegar Part 1

FHC Episode 7 - Vinegar and the Superbowl ; Part 1 - We blitz through the world of vinegar and find it is better on the field then left in your cabinet. We cover the mother sauce, vinaigrette, a non-traditional cole slaw, and then a balsamic vinegar barbecue sauce. For more, visit

Formats available: Quicktime (.mov)


Red Wine Vinaigrette

Fuel

2 Tbs. Res Wine Vinegar
½ cup of EVOO1 clove of Garlic
1 tsp. Whole Grain Mustard
Pinch of Salt and Freshly Ground Pepper

Tools

Blender

Tactics:

Place red wine vinegar, garlic, whole grain mustard, salt and pepper in the blender with roughly 2 ounces of the EVOO. Mix with blender while slowly adding the reserved EVOO until desired consistency is reached or all has been used. *Note: you can add a tsp. of mayonnaise to create a stable emulsion. Should be good for a week or two if refrigerated.

Vinegar

The first recipe we’ll focus on is vinaigrette, or a mixture of vinegar and oil with herbs or spices used as a salad dressing, sauce, or marinade.

The second recipe we’ll focus on is apple cider vinegar and its use in my Granny Smith Cole Slaw. Here, the vinegar highlights the apples and helps cut through the fat of the mayonnaise.

The last recipe we’ll focus on is barbecue sauce, a firehouse tradition. There are literally hundreds of barbecue sauces, and while I don’t claim to be an expert, I have found that adding balsamic vinegar creates a barbecue sauce with both sweetness and tang, a nice balance.



Recipes:

Red Wine Vinaigrette

Fuel:
2 Tbs. Res Wine Vinegar
½ cup of EVOO1 clove of Garlic
1 tsp. Whole Grain Mustard
Pinch of Salt and Freshly Ground Pepper

Vessels/Tools:
Blender

Tactics:

Place red wine vinegar, garlic, whole grain mustard, salt and pepper in the blender with roughly 2 ounces of the EVOO. Mix with blender while slowly adding the reserved EVOO until desired consistency is reached or all has been used. *Note: you can add a tsp. of mayonnaise to create a stable emulsion. Should be good for a week or two if refrigerated.

Granny Smith Cole Slaw

Fuel2 Tbs. Apple Cider Vinegar2 Tbs. whole grain mustard or Dijon mustard
1 clove of Garlic, minced
½ cup of Mayonnaise
½ cup of Sour Cream
½ a Red Cabbage, roughly 3 cups
1 cup of Shredded Carrots
2 Granny Smith Apples, julienned
2-3 Green Onions
½ cup of Slivered Almonds
Pinch of Salt and Freshly Ground Pepper


Vessels/Tools:
1 large bowl
1 rubber spatula

Tactics:
Combine mayonnaise, sour cream, garlic, mustard, apple cider vinegar, green onion, salt and pepper in large bowl. Place apples, carrots, and cabbage in bowl and mix until they are all covered. Serve immediately or refrigerate until later.


Balsamic Vinegar Barbecue Sauce

Fuel:
2 ounces EVOO
1 medium Onion, diced
4 cloves on Garlic, minced
1 cup Balsamic Vinegar (reduced)
2 ounces of Apple Cider Vinegar
2 cups of Ketchup.
2 Tbs. Worcestershire sauce
½ cup Brown Sugar
¼ cup Molasses
Pinch of Crushed Red Pepper Flakes
Pinch of Salt and Freshly Ground Pepper

Vessels/Tools:
1 Dutch oven
1 medium saucepan
1 rubber spatula or wooden spoon

Tactics:
Pre-heat Dutch oven over medium–high heat. Add crushed red pepper flakes to the garlic and let them cook for 30 seconds. Add onion and cook another 10 minutes, or until they turn translucent. Add ketchup, Worcestershire sauce, brown sugar, molasses, salt and pepper and stir until combined. Lower heat until a slight simmer is achieved. Cook an additional 15 minutes. Meanwhile, add balsamic vinegar in a medium saucepan on medium heat. Bring to a low boil for approximately 10 minutes or until the volume of vinegar is reduced by half. Add to Dutch oven and stir. Finish cooking the barbeque sauce for another 5 minutes. Taste and add salt and pepper as needed. Serve immediately or keep in refrigerator for up to a week or freeze for up to 3 months.

Superbowl Sunday!

With Superbowl Sunday just days away, I wanted to provide you a few recipes to munch on. In episode 7, I explore the world of vinegar and the part it plays in the culinary world. Check back soon to find a recipe on vinaigrettes, cole slaw, and barbecue...

The FHC.