In the July/August issue of “Food Arts", on page 94 you can find a recipe for ‘Terrine of Foie Gras, Lobster, Wild Mushrooms, Asparagus and Truffles”. It is not that I’m impressed with this, but if you will notice, this recipe makes 16 slices from 12 in-gredients - including one tsp.of chopped fresh thyme. Yes a little makes a big difference.In my endless search for a perfect meal (and I have had a few) I find chefs using Thyme serve the most delectable food. Thyme is a most congenial herb - adding just the right touch to a wide variety of recipes and endless to what l call the side effect of herbs. For example - Thyme and rosemary salsa for beef, thyme mustard sauce for chicken, or thyme vinaigrette for salad.
I am always amazed at the number of recipes in the chefs magazines that call for no herbs or if you can believe it. Some use dried herbs.Closer to home, there are some of the local chefs who have no knowledge of the wonderful taste benefits of fresh herbs. Why are country club chefs for instance so much more innovative? Why must we be served canned spaghetti sauce in most restaurants and yet we can frequent one of Utah‘s largest buffet chains that uses hundreds of dollars worth o f fresh herbs each month and taste fresh made from scratch spaghetti sauce, lasagna, New England Clam Chowder and on and on.
Food for Thought?
Farmer's Daughter Herbs