Dan: I am Dan, welcome to my kitchen. New York City, not very large but I have an oven, I have a couple of pots and pans. I would like to talk to you mostly about Rosemary, she was a girl that I dated for about three months and every time I think of her, I shiver up just a little bit, it's a very spicy dish. Very different than rosemary itself, which is not spicy at least but does have a very distinct taste. Rosemary resembles a little evergreen tree and is extremely fragrant. A little goes along way as it can easily overpower your food and you don't want to do that. This herb makes a wonderful addition to roasted meats and vegetables and it's really tasty with potatoes.
Sage is also a very fragrant herb that's great with meat dishes. Parsley, everybody knows that it's a flat leaf Italian. It's much more flavorful than the curly variety used for garnish. Italian parsley is used in soup stock and with vegetable dishes. Everybody is pretty familiar with mint in drinks and desserts but did you know that you can add a flavor to pasta sauces as well, at fish and lamb and soup. It's really good, mint pesto, very tasty.
Oregano is used widely in Italian cooking. It offers a complementary flavor to basil and it's widely used in tomato based dishes with meat or even fish. And in salad, it's also pretty tasty. Tastes wonderful with beans and eggplants and risotto, go crazy.
Herbs can be cultivated either from small plants from the nursery, if you don't decide to do it yourself, but fortunately herbs now only grow in a large garden but do quite well in containers. Once you get the hang of it, you will have no problem in cultivating your own fresh herb garden.
Now marjoram is very similar to oregano, it's a very fragrant and very sweet. It's good in a lot of dishes, you will taste it, it has a very distinct taste.
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