Cooking with Spices and Herbs: Sometimes too much can be a good thing

I remember being invited to a friends’ home for an Italian dinner a few years back. The warm atmosphere of her simple home made the evening very relaxing. Her menu consisted of a colorful salad, soft cheesy breadsticks and.... the blandest pasta marinara I have ever eaten.

The reality was that she had simply made a common mistake that many kitchen cooks, including me, make. In this case; not using the right amount of Italian seasoning. Certain pasta sauces, especially those that are tomato based, can require significant seasoning to bring out the flavors that make a dish truly memorable. 

Fortunately, these are basic simple seasonings and herbs found in practically any kitchen, like a good quality sea salt or Kosher salt (a chef’s favorite), garlic; as already mentioned in a previous article, oregano and basil.

But sometimes as I’ve personally learned through many of my own culinary disappointments over the years, we become a little afraid of using enough of them. That’s where taste testing comes into play and it’s important. So, let’s begin with what could be the most essential ingredient, the salt. While there are certainly many different types from the simple iodized table salt to exotic and much pricier gourmet salts, the kosher salt is lighter with a courser grain and a lower salinity with none of the additives that ordinary table salt has which can taste metallic. Kosher salt dissolves quickly too, which makes it great for cooking anything from soups to sauces. Just remember that if a recipe is going to simmer a long time, salt should be added sparingly in the beginning and as the liquid develops and condenses then do a tasting test and even a final tasting test before adding more. Another great tip to using salt: when starting off sautéing onions you can use a touch of salt to bring out the onions' sweetness. Good to know. 

The next is our favorite, the humble garlic.

And no, we are not talking of the powdered type here, leave that one for dressings or rubs. When making a soup or a sauce garlic should always be fresh and because of its tendency to burn quickly, it should always be sauteed after other vegetables have been added. Don't skimp here. Garlic is an amazing little herb that packs a ton of flavor. 4-6 or more cloves chopped or one very large one left to simmer, will make a dish truly stand out. Depending on your recipe whether a pasta, stew or even a Mexican dish such as chili, the next fun little herb is surprisingly versatile and usually just associated with Italian cuisine such as spaghetti or Pizza. The Oregano. And yes, I did mention chili. Surprisingly, I learned the importance of adding oregano to quite a variety of dishes and adding it to chili for the first time did not disappoint in complimenting the spiciness and heat essential to Mexican cuisine. 

Finally, we have to mention what has been referred to as the Scarborough fair mix of herbs: Parsley, Sage, Rosemary and Thyme. While the song may have been about unrequited love, there is nothing unfulfilling in this amazingly bold blend. Try all or any of these with roasted or grilled chicken, pork or lamb and any soup or stew, and you just may be hailed as a culinary genius among your friends. 

Truly the list is endless on the different spices and herbs that are available whether you're trying out a particular ethnic cuisine or simply learning a new way of seasoning, there are many herbs both powerful and mild that will help to create a dish strong and well balanced. When used correctly, herbs and seasonings will not overpower your cuisine, but rather complement and enhance the flavors within any dish. 

Penne Pasta with Chicken & Fire Roasted Tomatoes