PARSLEY

I know what you might be thinking… “Parsley??  That droopy bit of curly green stuff they put on my plate at restaurants for no apparent reason?”  And to that I say, “Hell No!”  I’m here to talk about the crisp, fragrant, tasty herb that is amazing as a featured ingredient in the simplest of delicious dishes.

There are three types of parsley: curly, flat leaf (Italian) and parsnip rooted (Hamburg).  Disregard the last one – no disrespect, but I have never seen it anywhere and my research reveals that, well, I’m not really sure what the hell you’re supposed to do with the stuff.  The only thing I can say is that it is a root, kind of like a parsnip, may be used in Europe to flavor stews and possibly mashes well with potato.  As for curly parsley, I have used it in a pinch in place of flat leaf parsley, but in my opinion, it is inferior in flavor and less desirable in texture than flat leaf.  So, I’m going to focus on flat leaf here when it comes to culinary uses.  But, just so you know… yes, you can actually eat that droopy curly thing on your plate. 

Parsley is a funky little herb.  It is native to the Mediterranean region.  Because of its breath-freshening quality, ancient Romans used it at orgies to cover up the smell of alcohol on their breath and to aid in digestion.  I’m not sure what they were eating at those orgies, but, well, it has been documented, so there you have it!  In ancient Greece, parsley was considered a sacred herb and was used to adorn victorious athletes AND graves. It was also sprinkled on the bodies of the dead to keep the smell of death at bay.

As with most herbs, parsley’s use in medicine goes back many centuries.  Most commonly, parsley has been used as a digestive aid, but it was also used to fight plague, asthma, dropsy and jaundice.  Parsley is chock full of vitamins.  Amazingly, it has more Vitamin C per volume than an orange, it’s off the charts in Vitamin K, and is also a good source of Vitamin A and heart-healthy folic acid.  The hidden secret of parsley is in its volatile oils.  Research has shown that parsley’s volatile oils inhibit the formation of tumors, particularly in the lungs.

The thing about parsley is that it is somewhat of a pain to cultivate.  If you enjoy a horticultural challenge, soak the seeds in warm water overnight before planting in moist soil, then water, water, water and be patient.  There is an old legend that says that parsley goes to the devil seven times before it grows and that is probably because the seeds take weeks to germinate.  There is also a superstition that it is bad luck to move the plants, but that’s likely because parsley is difficult to transplant and should just be left well enough alone.  Parsley does not sow to seed until its second year, so plant it every year and you’ll always have a batch to harvest and seeds to plant.  On the other hand, if you are horticulturally challenged, go ahead and buy fresh, green, crisp parsley and store it wrapped in a paper towel inside a plastic bag in the refrigerator for up to about a week.  Additionally, my mother-in-law trims the stems and places the sprigs in a glass of water in the fridge, which I have found to extend the life by a few days.  At any rate, don’t waste your money on dried parsley.  In my opinion, it lacks flavor and serves no purpose - unless you are drying the fresh herbs yourself and using it to make a tea.

I have already established that parsley can be used as a garnish and to aid in digestion, which is perhaps one of the reasons why restaurants started putting the curly stuff on our plates in the first place.  But, parsley is also an excellent additive to many recipes.  Try mixing a bit of chopped, fresh flat-leaf parsley to homemade macaroni and cheese (before baking), mashed potatoes (before whipping), meatloaf mixture (before baking), jasmine rice (fold in after the rice is cooked but still warm) and potato salad (best if made in advance and refrigerated overnight).

Following are two of my very easy, tasty recipes that are quick enough to make from scratch on busy weeknights which feature parsley:

Ground Beef Stroganoff

2 cups uncooked egg noodles

1 T. flour

1 t. paprika

1 t. kosher salt

1 small onion, chopped

1 lb. lean ground beef

1 – 16 oz. carton sliced fresh white or baby bella mushrooms

3 or 4 cloves fresh minced garlic

1/2 c. beef broth

1/2 c. reduced fat sour cream

1/4 c. chopped fresh parsley

Ground fresh pepper to taste

Cook the noodles according to package directions.  Meanwhile, mix together the flour, paprika and salt in a small container and set aside.  Heat a large skillet over medium-high heat and spray liberally with cooking spray.  Saute onion to soften for about 3 minutes.  Crumble in ground beef and brown until no longer pink.  Mix in the mushrooms, garlic and flour mixture.  Reduce heat to medium and stir in the broth.  Cook until the mushrooms are softened, but not soggy.  Remove from heat, stir in sour cream and parsley and season with pepper to taste.  Stir the cooked noodles into the ground beef mixture and serve immediately.

And for all of you low-ingredient, 1-pot lovers…

Garlicky Corkscrew Pasta with Prosciutto

6 oz. uncooked corkscrew pasta

Fresh garlic cloves, minced (3 cloves if you like a little garlic, 5 or 6 big ones if you LOVE it)

Extra virgin olive oil

1/3 to 1/2 c. fresh, chopped parsley

4 or 5 slices prosciutto, thinly sliced

1/2 c. shredded Parmesan-Romano cheese

Freshly ground black pepper to taste

Cook the pasta according to package directions, but before you drain, reserve about 1/4 cup of the pasta water.  Add the minced garlic to the pasta water to soak.  In the same pot that you cooked the pasta in, just cover the bottom of the pot with olive oil over medium-low heat.  Add the garlic mixture and sauté for several minutes until the garlic is softened, but not browned.  Mix in the parsley and stir constantly for 1 minute.  Remove from heat, gently toss in cooked pasta, prosciutto, cheese and pepper.  Drizzle with a bit more olive oil if needed.  Serve immediately.

I hope I have convinced you that there is a lot more to parsley than just as a garnish on your plate.  Go ahead, eat it!

CINNAMON

Is there anything more comforting than the smell of cinnamon?  Whether it’s Cinnabon in the mall or those cinnamon scented brooms they sell in grocery stores, whenever I smell cinnamon it evokes a sense of warmth and security – like a cozy blanket on a chilly night.  The beautiful thing about cinnamon is that it tastes as good as it smells!  And research is showing that the health benefits of cinnamon should not be ignored.

Cinnamon is one of the oldest and most important spices known to man.  It has been dated back to around 2700 B.C. in Chinese writings and was partially responsible for the proliferation of global exploration and trade.  Cinnamon was so highly treasured that wars were fought over it and it was used as currency.  Men actually laid down their lives in pursuit of its riches.  It is documented that in the First Century, A.D., cinnamon was worth approximately 15 times the value of silver per weight.  Ancient Egyptians used it in their embalming process.  It is even cited in the Bible as being contained in the holy oil which was used in the tabernacle to anoint priests and sacred vessels. 

If you’re like me, you probably relate cinnamon to Autumn and Winter, although I am learning that cinnamon is a spice that we should be consuming EVERY DAY.  Apparently, the essential oil found in the bark has unique healing properties.  Cinnamon is a good source of fiber, magnesium, calcium and iron.  Studies have shown that ingestion of cinnamon can lower LDL cholesterol and help regulate blood sugar – great news for those with Type 2 diabetes.  It has anti-clotting and anti-inflammatory properties.  It is actually being used to treat people with arthritis.  Research has shown that cinnamon can reduce the production of leukemia and lymphoma cancer cells.  It has also been proven to destroy the growth of medicine-resistant fungi such as the yeast, Candida.  Cinnamon also qualifies as an anti-microbial food, its properties so effective that it can be used as a preservative for food in some cases.  Need an afternoon pick-me-up?  Chew a piece of cinnamon gum - the scent of cinnamon boosts cognitive function and memory. 

There are two main varieties of cinnamon which are generally consumed.  Ceylon cinnamon is known as “true cinnamon” and is indigenous to Sri Lanka.   It is more refined and, therefore, more expensive.  Cassia, or Chinese cinnamon, which is mainly produced in China, Vietnam and Indonesia, is more commonly used in the United States.  Either way, cinnamon is available in stick form or ground.  Cinnamon sticks stay fresh longer and can be stored for up to a year, while ground cinnamon is good for about six months.  The best way to determine if your cinnamon is still fresh is to simply smell it.  If it smells sweet, it’s still good.  If it has lost its scent, chuck it.

Of course, the best thing about cinnamon is the taste!  Who didn’t start off as a kid eating cinnamon toast?  Seriously… they even made a cereal out of it!  In modern America, it seems that cinnamon is primarily used in desserts.  Pies, dessert breads, cinnamon rolls, cookies.  Some of us even sprinkle it on our coffee!  My favorite combination is cinnamon and apples.  To make an easy, comforting dessert, core, seed and halve several large apples and sprinkle them with cinnamon sugar (leave the skin on).  Bake at 350 degrees until they are tender, about 1/2 hour.  Serve with a scoop of vanilla ice cream.  Speaking of ice cream, I HIGHLY recommend that you try mixing 1 cup of dulce de leche ice cream with 1/2 teaspoon ground cinnamon.  You will not regret it.  In fact, it’s so luxurious-tasting that you may want to bathe in it!!  (Just kidding… don’t try this at home, kids!)  Not to mention that the cinnamon will help reduce the spike in blood sugar after eating the ice cream!

In other cultures, cinnamon is used as a savory spice, such as in Indian, Middle Eastern, Indonesian and Moroccan recipes.  It is commonly combined with other spices such as cumin, ginger and cloves and used as a rub on lamb, chicken and other meats.  If you’re not quite ready to venture out that far, following is a link to an easy American-style recipe from Cooking Light which features a cinnamon rub.  I have made this dish and, in my opinion, it is good enough to serve to guests.

Spiced Pork with Bourbon Reduction Sauce

My research for this blog entry has given me a whole new appreciation for a spice I already loved!  I hope that it inspires you to start using cinnamon on a regular basis!  Sprinkle away!

BASIL

Oh, sweet basil!  What is there not to love about it?  Its sweet and slightly peppery, anise-like flavor matches up with just about anything.  It works in salads, sauces and soups, and goes well with starches, poultry, fish, lamb and beef.  Its smell, warm and slightly spicy, is unquestionably one of the most regal scents on the planet.  There are many different types of basil (purple, bush, cinnamon, African blue, lettuce, Thai, licorice, Thai lemon, holy, lemon, and lime, to name a few), but what I am focusing on here is sweet basil - the kind that you typically buy in grocery stores or perhaps grow in your herb garden.

Basil belongs to mint family.  It is native to tropical Asia, India and Africa and has been cultivated for over 3,000 years.  In India, basil is a sacred herb used to honor the Hindu gods Vishnu and Krishna.  It is documented that basil was laid on the bodies of the dead to protect them from evil in the next world and to offer them entrance into paradise.  In recent history, basil has long been associated with the Mediterranean.  In Italy, basil was once considered a sign of love.  Traditionally, if a woman placed a pot of basil on her balcony, it meant that she was ready to receive a suitor.  In addition, if a man gave a woman a sprig of basil, it was believed that she would fall in love with him and they would never part.

Medicinally, herbalists recommend basil for digestive complaints such as stomach cramps, vomiting and constipation.  Basil tea aids in digestion and helps to expel gas.  To make the tea, steep a teaspoon of dried basil leaves in boiling water, strain and drink.  It is alleged that basil has a light sedative action and may be helpful for tension headaches and anxiety.  Presently, basil is not used in modern (Western) medicine and I am unaware of any studies which have been done to substantiate any of the supposed effects.  At any rate, basil tea is not harmful and at the very least, you will have a nice herbal tea to enjoy. 

Basil grows best in warm climates.  It simply needs to be planted in a sunny place in rich, well-drained soil.  In order to protect the plants, keep the ground warm and moist by spreading a little mulch around them.  It has been said that if you plant basil near peppers and tomatoes, its growth will be enhanced.  I’m not confident that there is scientific research to back that up, but it certainly can’t hurt!  If you live in a cold climate - Be Aware – basil is sensitive to the cold.  I suggest that you go ahead and plant it in a pot, place it on your windowsill, and enjoy a delicious, fragrant, bushy plant year round!  Either way, be sure to pinch off the flower tops to prevent bitterness and promote bushiness.  Harvest the basil by cutting sprigs when the flower buds have formed, but before they open.

If you don’t have a green thumb and prefer to get your basil from the store, always buy crisp, green sprigs.  Basil tends to bruise and wilt easily, so never buy it soft.  Store your basil in the refrigerator crisper in a damp paper towel for 2 to 3 days.  For longer storage, puree the basil with a little bit of water or extra virgin olive oil and freeze it in ice cube trays for up to 3 months.  You can even make an infused oil by steeping the leaves in extra virgin olive oil, stored in the refrigerator in a tightly sealed container.  Alternatively, to make an infused vinegar, do the same using white vinegar.  Don’t worry if the leaves turn black – this is natural, but the flavor will infuse – simply strain before using.

Now, for the best part – CONSUMPTION!  Basil is a natural companion of tomatoes, garlic, lemon and olive oil.  However, I truly believe that it can be paired with just about anything – even ice cream!  I encourage you to Be Brave and experiment!  One rule that I live by when using basil in hot dishes is to add it at the very end of the cooking process.  It loses its flavor very quickly and turns black when cooked, so you want to make sure that you are getting everything out of your basil that is has to offer.

One of the easiest and most simply delicious dishes to prepare with fresh basil is the Caprese salad.  Just layer sliced tomato, sliced fresh mozzarella and a large leaf of basil, sprinkle with salt and pepper and drizzle with olive oil.  Fresh, healthy and delicious!  You can also do the same in between two slices of bread and you’ll have yourself a Caprese sandwich!  Press the sandwich and it’s a Panini!  Soooooo versatile!

It is nearly impossible to discuss basil without mentioning pesto.  There are a million different recipes out there, but here is what I do:  Get out the blender, throw in two big handfuls of fresh basil leaves, two cloves of fresh, peeled garlic, about a half-cup of shredded parmesan or Romano cheese, a teaspoon of kosher salt and some freshly ground black pepper.  Turn the blender on (with the lid on!), remove the steam vent from the lid and slowly drizzle extra virgin olive oil until the mixture turns into somewhat thick paste.  Now, most recipes call for pine nuts, walnuts, or nuts of some kind or another – and you can certainly add about 1/4 cup of them – but a member of my family is allergic, so I leave the nuts out and it still works.  I like to spread pesto on sandwiches and wraps (especially with chicken) and toss it with pasta.  However, you can use pesto on whatever your mind can conjure up.  Have fun with it!

Finally, it would be sacrilegious for me to leave out a suggestion on a tomato sauce of some kind which features basil.  Therefore, I will share with you my very own personal recipe for my Favorite Tomato Sauce of All Time… Vodka Sauce!  (Those of you reading this who know me well should not be surprised!)

VODKA SAUCE

1 T. extra virgin olive oil

1 small sweet onion, finely chopped

5 or 6 cloves garlic, peeled and minced

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper (optional)

1/2 cup vodka

1/2 cup chicken broth

One 28 oz. can San Marzano tomatoes, hand crushed (reserve liquid!)

1/2 cup heavy cream

1 cup fresh basil, chiffonade (rolled together and thinly sliced)

Salt and freshly ground black pepper, to taste

Heat oil over medium heat in a large saucepan.  Add onion and sauté until tender, but not browned.  Add garlic, salt and red pepper and stir constantly for about 1 minute.  SLOWLY AND CAREFULLY add vodka (it is flammable) and simmer for about 5 minutes until the mixture has reduced to about half.  Stir in broth, crushed tomatoes and reserved tomato liquid.  Simmer for about 10 minutes.  Pour the mixture into a food processor or blender and puree until silky smooth.  Return the mixture to the pan over medium-low heat and stir in cream until well-blended.  Turn off the heat, stir in basil, salt and black pepper.  Serve over cooked pasta.

Basil is my absolute favorite herb!  I hope that I have inspired you to try something new with it!