Currently viewing the tag: "Italian parsley"
By French lentils I refer to the ones that used to be grown in Puy, France and were known as Lentille de Puy, but are now grown all over. I still think the Puy lentils are better, but the others are still excellent. This lentil holds its shape and has a nice meaty texture and flavor. The fennel and onions are cooked with the lentils and separately so you have two textures and the flavors differ as well.
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So simple, and yet so flavorful. This is one of those things where the whole is so much greater than the parts. Do not try doing this in a food processor. It will simply be a mess. From this basic recipe there are many other directions you can go. Use Meyer lemon and or orange zest. Add lime to it and use cilantro.
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Persillade is a condiment or topping, the most basic version of which is a mixture of chopped flat leaf parsley (persil in French) and garlic. Different iterations feature vinegar, different herbs, pepper flakes or powder. Anchovy often shows up in Provençal versions. Look for it in French, Cajun, Quebecois, and other French influenced foods, as well as Greek cuisine. Adding lemon (or other citrus) zest turns it into gremolata, the traditional topping of osso bucco, which are slices of lamb shank slow cooked and topped at service with aromatic gremolata. This is a variant that includes toasted bread crumbs that add a nutty quality, as well as crunch to a dish, and mitigates the powerful flavors of garlic and lots of parsley.
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Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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Tagged with: carrots • Italian parsley • nuts • salad • savoy cabbage • scallions • summer squash • tomatoes
The “dressing” is fairly chunky, and could be considered a condiment as well. This salad makes a nice side to grilled fish or chicken, or you can omit the lettuce and use the dressed radishes as a topping for something.
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Tagged with: butter lettuce • Italian parsley • lettuce • Meyer lemon • mint • radishes • salad • shallots
Pistachio oil is pricey, but is a wonderful indulgence. It works magic in dressings, lentils, and grains, and is a nice way to finish scallops or fish. It matches well with orange and other citrus. Look for smaller bottles and keep it in the refrigerator. If you do not have pistachio oil, just use a plain red wine vinaigrette.
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Tagged with: cheese • eggs • herbs • Italian parsley • lettuce • little gem lettuce • nuts • onions • oregano • parsley • quickles • salad • vinaigrette
Persillade is classic of French cuisine that ranges from ridiculously simple to fairly simple. At its most basic it is a cup of flat leaf parsley and a minced garlic clove, chopped and combined. It can be thrown into a dish right at the end to warm it and bring out the aroma of the garlic and parsley, or it can be stirred into soups. Some are made with olive oil (the south of France) or butter (the north). Garlic versus shallots, some have lemon zest added, or juice. You can find them with other herbs as well. This version is simple and is combined with blanched turnip tops to sauce the turnips.
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This is a dish to be made at the start of the New Year when the new olive oil has just been bottled. The carrots are cooked simply and act as a sweet and earthy foil to the bright and peppery pungent oil. The oil is drizzled in at the end as a seasoning with a few drops of vinegar and some parsley. If you do not have any olio nuovo, a bright and bold Tuscan oil would serve. This is one of those dishes where the combination is greater than the parts, and there is nowhere for inferior ingredients to hide, so fresh carrots, fresh oil, and good vinegar are all a must.
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Here, farro stands in for the rice in a little chewier, earthier rendition of risotto. Farrotto may actually predate risotto. This iteration, with the chard and plenty of garlic is quite down-to-earth, but you can use the same technique with mushrooms or lemon zest and juice to make it lighter flavored.
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This dish is a medley of concentrated late-summer flavors. The fresh tomatoes are cooked down to concentrate their sweetness, and the polenta is made from stock made from corn cobs which really brightens its flavor.
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Tagged with: broccoli • herbs • Italian parsley • nuts • parsley • polenta • summer squash • tomatoes
An all-vegetable and grain stuffing makes this lighter than the usual version with ground beef stuffing. This is a great way to use up left-over grains such as farro, bulgur, rice, or quinoa.
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Tagged with: basil • bell peppers • broccoli • chard • farro • grains • herbs • Italian parsley • mushrooms • onions • parsley • peppers • scallions • swiss chard • tomatoes
This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
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This is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish.
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Tagged with: Bintji potatoes • braise • carrots • collard greens • collards • cranberry beans • cranberry shelling beans • herbs • Italian parsley • parsley • potatoes • scallions • shelling beans • soup • stew • thyme • tomatoes
Although this is typically made with dry herbs, you could give it a whirl with fresh ones if you wish.
Chervil is an herb not often seen fresh in the US. It is a delicate herb, in structure and flavor. It has a flavor similar to basil, tarragon, and anise, but is far subtler, and there is a bit of an Italian parsley note as well. It lends a pleasant clean and sweet note to the blend that is enhanced by the marjoram. Tarragon adds an earthiness that melds with the chives and parsley, and enhances the anise notes of the chervil. Chives are the bass line of the group, and parsley wraps them all together with its clean, almost sharp, flavor.
Try this fresh if you wish, or dried for the traditional take. This blend goes well with fish, chicken, and vegetables such as summer squash and carrots. It is good added to a beurre blanc at the end, or scattered over grilled lamb meatballs at the end as well.
Chervil and chives are not herbs that do well with long cooking, so wait until the end of a recipe before adding, or add if the cooking time is short or quite gentle.
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I like my tabbouleh good and green. I use a lot of mint if I have it, or I just use flat leaf parsley if I don’t. If tomatoes are in season, I use them as well. If not, well-I just don’t use them, but only use good tomatoes as there is nowhere for a lousy tomato to hide here. I find tabbouleh a great way to use up the lemons on my Meyer lemon tree when it goes into overdrive, and tabbouleh keeps for a couple days so it helps when I need something fast. Look for bulghur in bulk bins instead of boxes. It is usually fresher and tends to be a slightly larger grain which I prefer.
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Tagged with: green onions • Italian parsley • lemon • Meyer lemon • parsley • scallions • vegan • vegetarian
I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.
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