That's my first motto, so here are some ways I try to make my northern European grown ingredients taste great. My second motto is learn to use what grows well for you.
"Being creative is a way of showing respect for the bounty we are given. Also my palate requires it, I refuse to eat anything that doesn’t taste great, it’s a waste of time. Obviously, if someone offers me a plate of unseasoned mush I’m not going to be rude, but please, at least learn to use salt."😎😂 love this so much as it I have been saying it for the last 7 years being here in NL. Resonates so much!
Suzanne, I love this!!!! What you are doing with radically local ingredients and the desires of your native palate is inspiring. I'll need coaching or a good basic recipe for hari marsala.
Tanja, there are no rules, it's so simple. A basic green (hari) masala blend from India would be mint, coriander, green chilli, salt and lime juice all finely ground up together. Now take this as a basis and substitute any herbs you like. You can use ginger and/or garlic in there too. You can add yogurt to make it creamy. We use a version with fresh green unripe pepper from the vine in Kerala. I've seen Caribbean versions with celery, culantro or beni shado -- which they just call green seasoning -- just infinite variations depending on region and cook's mood. The only rule is to have some salt and acid with the green leaves.
I just like the taste of lovage with the earthiness of beans and lentils. So, I use it in legume salads, soups, and stews. Sorry I don’t have a precise recipe for you; I’m more of an improvisatory cook because I prioritize what I have in the garden.
Oh yes, that's exactly the way I cook too. A recipe is just a suggestion as far as I'm concerned. I will now try adding lovage to legumes! Maybe even dal.
"Being creative is a way of showing respect for the bounty we are given. Also my palate requires it, I refuse to eat anything that doesn’t taste great, it’s a waste of time. Obviously, if someone offers me a plate of unseasoned mush I’m not going to be rude, but please, at least learn to use salt."😎😂 love this so much as it I have been saying it for the last 7 years being here in NL. Resonates so much!
Thanks Amy!
Suzanne, I love this!!!! What you are doing with radically local ingredients and the desires of your native palate is inspiring. I'll need coaching or a good basic recipe for hari marsala.
Tanja, there are no rules, it's so simple. A basic green (hari) masala blend from India would be mint, coriander, green chilli, salt and lime juice all finely ground up together. Now take this as a basis and substitute any herbs you like. You can use ginger and/or garlic in there too. You can add yogurt to make it creamy. We use a version with fresh green unripe pepper from the vine in Kerala. I've seen Caribbean versions with celery, culantro or beni shado -- which they just call green seasoning -- just infinite variations depending on region and cook's mood. The only rule is to have some salt and acid with the green leaves.
I love lovage with lentils!
Need a recipe for that! Is it like a salad or stew?
I just like the taste of lovage with the earthiness of beans and lentils. So, I use it in legume salads, soups, and stews. Sorry I don’t have a precise recipe for you; I’m more of an improvisatory cook because I prioritize what I have in the garden.
Oh yes, that's exactly the way I cook too. A recipe is just a suggestion as far as I'm concerned. I will now try adding lovage to legumes! Maybe even dal.