The Oregonian in 60 seconds: Fresh herbs, cooling drinks and an easy pasta salad

Posted Jun 24th 2008 1:30PM by Marisa McClellan
Filed under: Newspapers, in sixty seconds

The FoodDay staff create a culinary herb primer (although sadly, the guide seems to have lost all its formatting on the way to the internet) that tries to help the home cook use fresh herbs more effectively in their cooking.
Once you know how the flavors of the herbs will complement your meals, you still might need help with storage, chopping and preserving. Once again, FoodDay steps in with helpful tips.
Instead of turning to plain old lemonade to cool down this summer, try some of these cool herbal infusions. They've written recipes for Rosemary Lemonade, Basil Limeade and Watermelon Mint Cooler.
Looking for a way to give your summer meals a quick kick? Herbal butters are a great way to go (really, how can you go wrong when butter is involved?). They've got seven recipes that utilize these compound butters and they'll keep your meals inspired for the rest of the season.
The Vegetarian Flavors column offers up a Orecchiette With Green Beans, Potatoes and Basil that sounds filling and delicious (it also seems like it would make a great potluck dish).

Tags: compound butters, CompoundButters, cooking with herbs, CookingWithHerbs, FoodDay, herbal infusions, HerbalInfusions, in 60 seconds, In60Seconds, Oregonian

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Reader Comments (Page 1 of 1)

6-25-2008 @ 8:28AM

Joshua said...

I've made a rosemary peach limeade using rosemary syrup and canned peach nectar that is absolutely wonderful. Too much rosemary and it turns medicinal, too little and you lose that little something special.

I use about the same recipe as the link above, with only a cup of sugar, one 12-oz can of peach nectar, and limes (of course).

The limeade is great by itself, or you can add some quality tequila for a little kick.

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