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Article: Seasoned cooks use fresh herbs
- Article from:
- Post-Tribune (IN)
- Article date:
- April 3, 2002
- Author:
CopyrightCopyright (c) 2002 Post-Tribune. (Hide copyright information)
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THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM PRINTED VERSION
Sand Creek Country Club executive chef Travis Dale sautÃs fresh vegetables while showing a cooking class the finer points of cooking with herbs. A featured dish in Dale's three-course luncheon (top photo) is Herb-Crusted Atlantic Salmon.(PHOTO - Color) (LISA SCHREIBER/POST-TRIBUNE)
(PHOTO - Color)
Their volatile oils engage our senses of smell and taste, heightening the anticipation of food and its enjoyment.
Fresh herbs. Foods cooked with them simply taste better.
Before we sample a plate of juicy, ripe tomatoes strewn with fresh basil and a sprinkling of salt, it's the aroma of the basil that prepares our palate for the ...