What’s For Dinner?

I have become a Food Network addict. As I stand in my kitchen, it’s sort of fun to pretend to be on the set of Chopped. I don’t know how those chefs do it. I mean, who actually knows how to put chicken livers, jelly donuts, eggplant and apple sauce into one cohesive dish? And who comes up with those combos anyway?  Walking through the herb aisle at the garden center can feel like that sometimes.  So many herbs to choose from, but what do you do with them? What foods pair well with them? This year, I rediscovered chervil. I haven’t grown it in quite some time, and I had forgotten what a useful herb it is.  It is commonly used in French cuisine, paired with parsley, chives and tarragon. It is similar to parsley, but has a milder flavor, sort of like anise. The plant itself is very pretty, resembling a mini fern. It grows best in cooler weather. I like to use it as garnish on milder foods like chicken, fish, eggs, and salads. It loses its flavor the longer it is cooked, so be careful not to add it to a dish too early.  I look forward to cooking with this herb throughout the spring and into the summer! If it goes to seed during the heat of the summer, perhaps I will try growing it in the early fall for a later harvest.  Have fun with herbs, plant new ones this year that you may not be as familiar with.  Add them to your favorite dishes – don’t worry, you won’t be “chopped.”