French Mixed Herb and Chile Paste - 1g Carbs, trace Fiber
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
3 ounces fresh flat leaf parsley -- leaves, most stems cut off, washed and dried
3 ounces fresh celery leaves -- most stems cut off, or fresh dill and/or fennel tops, washed and dried
5 ounces leeks -- white part only, washed and sliced
1 ounce fresh chiles -- seeded
2 1/2 ounces sea salt
Place the herbs, leeks, and chiles in a food processor and process, starting and stopping the motor, to make a paste. Transfer the mixture to a nonreactive bowl, add salt, and mix very well. Pack into a 1-pint glass jar and cover. The paste will keep for up to 1 year in the refrigerator.
Makes 2 cups (16 two-tablespoon servings).
Although we can find quite decent fresh herbs all year, that wasn't always the case. Many years ago, watching a French TV cooking shoe, I came upon an ingenious flavor-packed herb paste. The guest chef, whose name unfortunately I don't remember, spoke about herbs in salt his grandmother kept in a jar by her stove. In the winter when her garden was frozen, she used a teaspoon of herb paste to flavor soups and sauces. The chef said that he continued the tradition and always kept a jar of mixed herbs in his profession kitchen. He explained that he used the best and freshest spring herbs he got at the farmers' market or from his friends' gardens, assuring the audience that his paste was more flavorful than freshly chopped supermarket herbs. Once I tried it, I was absolutely convinced he was right. I have altered the original recipe to suit my taste, adding either wild fennel or dill and always fresh hot chile, besides parsley. Note that the mixture is very
salt, so it is unlikely you will need to add more salt to any dish that you flavor with it.
You will need kitchen scales to measure the ingredients for this recipe. The mixture may spoil fast if the measurements are not exact.
USES: Add about 1 tablespoon to every quart of soup and 1/2 to 1 teaspoon to sauces.
Cuisine: "French"
Source: "Mediterranean Hot and Spicy by Aglaia Kremezi, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6 Calories; trace Fat (8.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1674mg Sodium
Exchanges: 0 Vegetable
No comments:
Post a Comment