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Featured Cookbook
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Herb-Infused Milk or Cream Master Recipe
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Herb-Infused Simple Syrup Master Recipe
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Herbal Infusions for Desserts
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Blended Herb and Butter Sauce
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Cleaning and Storing Fresh Herbs
Book Description
Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why.
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The Herbfarm Cookbook
Authors: Jerry Traunfeld
Date: March 2000
ISBN: 0684839768
Publisher: Scribner
Hardcover
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Use the quantities of fresh herbs in this table as a guide. You can increase or decrease the amount specified depending on the strength of the particular herbs that you are using, how the infusion will be used, and your personal taste. Measurements for fresh sprigs are for healthy, full stems. If your herb sprigs are sparse or spindly, use more.
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FRESH HERB |
SUGGESTED AMOUNT FOR 2 CUPS MILK OR CREAM, OR SIMPLE SYRUP
MADE WITH 1 CUP SUGAR |
GOOD WITH |
| Angelica |
1/2 cup coarsely chopped leaf and stem |
apricot, ginger, rhubarb, orange
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| Anise hyssop |
4 (4-inch) sprigs, with flower buds if
possible |
apricot, red berries, currants, nectarine,
peach
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| Basil (sweet, cinnamon, licorice, or lemon) |
3 or 4 (4-inch) sprigs |
apricot, berries, cinnamon, citrus, nectarine, peach
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| Bay laurel |
8 to 10 leaves, 2 to 3 inches long |
apple, caramel, fig, pear, strawberry,
vanilla |
| Fennel |
2 teaspoons coarsely chopped green seeds |
apple, fig, nectarine, orange, peach
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| Lavender |
6 to 8 flower dusters, 2 to 3 teaspoons fresh
buds, or 1 to 1 1/2 teaspoons dried buds |
berries, black currents, cherry, fig, ginger,
lemon, orange, plum, vanilla
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| Lemon balm |
6 (4-inch) sprigs |
apricot, berries, melon, nectarine, peach |
| Lemon thyme |
6 (3-inch) sprigs |
fig, orange, pear, quince
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| Lemon verbena |
6 (4-inch) sprigs |
apricot, berries, melon, nectarine, peach, rhubarb |
| Meadowsweet |
1 cup flowers, lightly packed |
apricot, cherry, fig, vanilla |
| Mexican tarragon |
4 (4-inch) sprigs |
apricot, citrus, nectarine, peach |
| Mint |
6 to 8 (4-inch) sprigs |
berries, chocolate, melon |
| Rosemary |
2 (4-inch) sprigs |
apple, caramel, fig, grape, pear |
| Sage |
2 (4-inch) sprigs |
blueberry, cherry, lemon
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| Scented geranium |
8 to 12 medium leaves, 1 1/2 to 2 inches long |
apple, apricot, berries, chocolate, lemon |
| Tarragon |
4 to 6 (4-inch) sprigs |
apricot, chocolate, citrus |
| Thyme, English |
4 to 6 (3-inch) sprigs |
cranberry, date, fig, orange, pear
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OTHER FLAVORINGS |
IF STEEPED WITH HERBS |
IF STEEPED ALONE |
GOOD WITH |
| Vanilla bean,* split and scraped ** |
1/4 to 1/2 |
1/2 to 1 |
angelica, bay, lavender, rose geranium, rosemary |
| Cinnamon stick, 3 inches |
1/2
|
1 to 2
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basil, bay, rose geranium |
| Fresh ginger |
3 (1/4-inch thick) slices
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6 (1/4-inch-thick) slices
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angelica, basil, bay, lavendar, lemon balm, lemon verbena,
mint, rose geranium |
| Thinly sliced orange, lemon, or lime zest
(removed with a zester) |
From 1/2
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From 1
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angelica, basil, bay, lavender, mint, rose
geranium, sage, tarragon |
To substitute vanilla extract for vanilla bean, use 1/2 teaspoon for each 1/4 vanilla bean and add it to the liquid after it is infused.
** To split and scrape a vanilla bean, hold the bean on a cutting board and split it lengthwise with the tip of a sharp paring knife. Open the bean up. Hold it against the board and scrape the seeds off by drawing the knife down the length of the bean with the blade pointed in the opposite direction. Wipe the seeds that stick to the knife blade back onto the pod and toss it into the liquid.
More From This Book:
-
Herb-Infused Milk or Cream Master Recipe
-
Herb-Infused Simple Syrup Master Recipe
-
Herbal Infusions for Desserts
-
Blended Herb and Butter Sauce
-
Cleaning and Storing Fresh Herbs
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