TASTE
Fresh herbs, the flavors of summer
| • | No small task |
By Steve Petusevsky
McClatchy-Tribune News Service
Whether it is their flavor, aroma or ease of use in warm weather, I cannot get through the summer without herbs. Incorporating them into dishes adds loads of flavor without much work. Every herb has a unique flavor and character. Once you are familiar with it, you'll know just how to pair that herb with other ingredients. The rest is easy.
Dried herbs are added at the beginning of a recipe. Fresh should be added at the end. Adding chopped fresh herbs during the last 5 minutes of cooking allows their fragrant oils to be released, adding their natural flavor to whatever you are cooking.
I know that if I begin to cut bunches of basil into fine julienne strips, people five feet away will collect in my work area. As simple as it may seem, there is no better dish than fresh basil, mozzarella and ripe tomatoes. Just a drizzle of great olive oil, cracked pepper and salt finish this classic.
BASIL AND HEIRLOOM TOMATO SALAD
Serve with fresh Italian or French bread rounds.
Make alternating layers of cheese and tomato slices on a serving plate (alternate colors if using different-colored tomatoes). Sprinkle basil over the top. Drizzle with oil and vinegar.
Sprinkle with salt and pepper. Makes 4 servings.
RADIATORE PASTA WITH TARRAGON AND ASIAGO CHEESE
The unusual shape of the pasta holds all the incredible flavor of warm herbs, olive oil and cheese. You can use penne, rigatone or farfalle, but try the radiatore if you haven't used it. You may have to go to an Italian market to find it.
Cook pasta in boiling salted water according to package directions. Drain but do not rinse; set aside in a large bowl or return to the pot.
Heat oil over low to medium heat in a large saute pan. Add garlic and saute 2 minutes until very light brown. Add garlic and oil to pasta. Add chili flakes, tarragon and lemon juice to cooked pasta and combine well. Add cheese, salt and pepper. Makes 4 servings.
