This week I did 5 cooking classes on how to cook with herbs. The classes included herb recipes as well as how to clean and store herbs for future use.
Cooking With Herbs
Some of the recipes we made at the cooking with herb classes are already on the WOW! site.
We made the nutty herb cheese ball. This recipe for the Herb Cheese Ball is a basic beginning recipe that you can enhance based on your family’s tastes. Feel free to add more flavor by stirring in a nice flavorful cheese, like bleu or feta.
How To Store Herbs
The best way to store herbs for using fresh is to wash them, trim them a little then put them into a plastic container with a damp paper towel on the bottom and the top. Store covered in the refrigerator. They will stay fresh for 3-4 weeks…… For REAL!!
I am often asked how to freeze herbs. My favorite way to freeze herbs is to wash them, mince them and then just put them in a small plastic container with a bit of oil. Label it and pop it in the freezer. They will be easy to take out because the oil never freezes hard but protects the herbal flavor.
Herb Butter Recipe
When I first started in the restaurant industry every restaurant had a special blend of herbs that they made into compound butter for flavoring dishes. Compound butters were very popular in the culinary world as signature dishes often called “Maître d’ hôtel”.
A menu item would often say: Filet Mignon Maître d’ hôtel meaning “in the style of the hotel” or chef. Every restaurant had a few of their own signature butters, some sweet and some savory to top different food items.
Compound butters are a great way to store herbs for the future and make you look like a gourmet chef!
Maître d’ hôtel Compound Butter
1/2 lb. butter
2 Tbs. fresh herbs-minced
salt and pepper
3 garlic cloves-pressed
- Combine all ingredients and roll into logs using parchment paper.
- Can be stored in the freezer for months.
Make Herb Vinegar
Another good way to store herbs is to make herb vinegar. You can really put anything you want in your vinegar. This is what we used:
2 sprigs rosemary
3-4 sprigs of thyme
2 garlic cloves
blend of red wine and white wine vinegar
All of these recipes can be used with any herbs that you would like to use.
Watch for future articles with the rest of our recipes from this week’s cooking with herb classes.