Dan's Papers - July 13, 2007 - Heavenly Hamptons Herbs

Away for the week at your beautiful Hamptons summertime getaway, what better way to celebrate the season than with some haute cuisine at a local restaurant? Well, there is one way - prepare a luxurious meal for yourself at your own abode. Any top chef will tell you that the secret to great cooking is fresh, high-quality ingredients. Here on the East End, this is an easy task with so many gourmet markets offering fresh cuts of meat and fish and veggies grown by local farmers. The other things to move that home fare to restaurant quality are herbs. Simple to grow (and great to smell on your windowsill), why not try a mini kitchen garden?

First, decide which herbs to grow. Mint is a great indoor choice and perfect for cocktail lovers (mojitos, anyone?) or baking enthusiasts. Rosemary is another herb that thrives inside - use springs to rub all types of meat, throw it into omelettes and frittatas, or grind it up and add to some olive oil for a healthier choice than butter for that bread. Fresh oregano will kick up any sauce, slice of pizza or salad dressing, but use it towards the end of cooking or the delicate flavor will spoil. Chives are another choice - great as a garnish atop fish or chopped for its sweet, subtle onion flavor. Basil may be the best choice for you. As one of the most commonly used and universally enjoyed herbs, the extra sunlight it needs compared to the aforementioned choices should not deter the indoor grower. Basil is great for dips, Italian dishes, eggs, marinades and even tea.

Now that you have decided on your herbs, choose if you want to grow them from seed. Plants should be placed at a window facing south to ensure maximum sunlight. Most herbs do well with more than ten hours of light a day. Only at your home on the weekends? No problem. Many of these herbs simply need a weekly watering to flourish, with growers recommending a good, thorough watering less frequently than smaller, misting ones. When the soil feels dry, add enough room-temperature water so that a bit spills out the bottom hole. No matter which herb you choose or whether you grow from seed or plant, speak to your greenhouse salesperson and read about the required light and water needed for your particular choices.

Notice flowers on your basil? Pretty as they may be, you want to pinch those flower heads as soon as you see them. Not only will these white buds inhibit growth by sucking up vital energy from the plant, but some say this causes existing leaves to develop a bitter flavor. When herbs start to look a bit dull, consider mild fertilizers or, even better, give your plant a vacation by moving it outside for the day. Basil, in particular, enjoys the heat.

Herbs can enhance any dish, but to get you started, here are a couple of simple recipes.

2 cups fresh basil leaves
3 cloves of garlic
1/4 cup pine nuts, walnuts or pecans
1/3 cup of olive oil
salt and pepper to taste
optional - Parmesan cheese, lemon juice to taste

Place garlic in food processor and chop. Add nuts and chop again. Add basil leaves, salt and pepper. Leave processor chopping while drizzling in olive oil. Stop occasionally to scrape the sides. The consistency should be smooth, not liquidy. Transfer to a bowl and add cheese, lemon juice and more salt and pepper to satisfy your taste. Use pesto as a spread atop breads, especially those garnished with tomatoes and fresh cheeses.

1-2 tablespoons olive oil
Fresh chopped herbs (basil, rosemary, oregano)
1-2 garlic cloves
4-6 large eggs, beaten
salt and pepper
1/2 cup grated cheese (optional)
1-2 cups fresh chopped vegetables (onions, peppers shallots, potatoes, broccoli, tomatoes)

Heat the oil in a large, ovenproof skillet. Saute the vegetables until tender, stirring frequently. Add the herbs and garlic. Make sure contents of skillet are evenly distributed in the pan and then pour in the eggs, tilting the pan to even them out. Add salt and pepper. Top with cheese (if using), cover the pan and cook on low heat for ten minutes or until cooked. Remove cover and place under a broiler for two minutes or so to brown the top of the frittata.