Herbs and Spices can enliven your cooking with out added fat. Simple herb salts like this one can play well with lamb, beef, chicken and pork. It's also terrific on roasted potatoes. Mix it into softened butter or olive oil to roast a chicken or sprinkle over barley. You're getting the picture, right? True utility player.
One of the best ways to perk up your cooking is with fresh herbs and spices. But what about dried? We always worry they’ve been kicking around the spice cabinet too long. Often, we are correct.
I call it Tuscan Garlic & Herb Salt. I use quite a bit less salt than her recipe calls for and it’s heavenly on a roast chicken (place a little with butter under the skin), with pork, or potatoes. It’s so simple to make, and your hands and house will smell divine in the process. Try it with these proportions and adjust to your own tastes.
The technique could not be simpler:
- Take one bunch of fresh rosemary, one of fresh sage, about 4-5 good sized cloves of garlic and about 1/4 C of Kosher salt.
- Peel the garlic cloves, removing any green sprouts (they indicate the garlic is a bit old and they’ll add bitterness.)
- Pick the sage leaves from their stems, zip the rosemary leaves off their woody stems by pinching and dragging in the opposite direction from how the grow (tip backwards).
- Give your garlic a few rough chops and begin adding herbs and salt. Chop, chop, chop with a good sharp knife, holding the tip down with one hand and bringing the handle of the knife up and down — much like one of those old school paper cutters.
- Dry out on the counter on a cookie sheet for a couple of days or overnight in the oven with the light on/or if you have a dehydrating function set to low.
It’s done when it’s no longer moist. This time will vary depending on the method you use and where you live.
Store in a pretty little jar, or any old jar, but just try it. I guarantee you’ll be hooked.
Now, get chopping! Need to brush up those knife skills? We’ve got you covered with Kitchen Confidence!