Why oh why did I start cooking for a Goon?
Last night I was making a nice stew (more on that later 
) and I was running a bit short on rosemary, cinnamon and garlic, so I called Goon and asked him to pick some up. Goon arrived with the cinnamon and garlic. There hadn’t been any rosemary in the shop. That was ok, I was expecting the little Tesco Metro to not be too well stocked.
What I wasn’t expecting was to have all this dumped in front of me.
Goon had bought every pack of herbs that there was in the shop! This means two things
- I have more herbs than I could possibly use before they all go off. We don’t even have any freezer space.
- Goon still hasn’t learnt that rosemary tastes substantially different to things like tarragon and coriander. It seems I need to give him more kitchen training.
I guess I didn’t get through the last time he did something like this.
The parsley would be useable if I didn’t already have another massive pack in the fridge. I see a fair number of pestos and herb crusts being made in the near future. Anyone know what to do with a huge pack of dill when you don’t have any fish?
Why oh why did I start cooking for a Goon?
Last night I was making a nice stew (more on that later ) and I was running a bit short on rosemary, cinnamon and garlic, so I called Goon and asked him to pick some up. Goon arrived with the cinnamon and garlic. There hadn’t been any rosemary in the shop. That was ok, I was expecting the little Tesco Metro to not be too well stocked.
What I wasn’t expecting was to have all this dumped in front of me.
Goon had bought every pack of herbs that there was in the shop! This means two things
- I have more herbs than I could possibly use before they all go off. We don’t even have any freezer space.
- Goon still hasn’t learnt that rosemary tastes substantially different to things like tarragon and coriander. It seems I need to give him more kitchen training.
I guess I didn’t get through the last time he did something like this.
The parsley would be useable if I didn’t already have another massive pack in the fridge. I see a fair number of pestos and herb crusts being made in the near future. Anyone know what to do with a huge pack of dill when you don’t have any fish?
this turned out well for me.
http://achickenineverygrannycart.wordpress.com/2006/12/04/iranian-pickled-cauliflower/
Comment by shaun — January 16, 2007 @ 6:32 pm
I’m the WORST when it comes to letting fresh herbs die a slow death in my fridge. I’ve been slowly trying to build up an herb garden so I wont need to waste so much.
But…. you always say we get good prices over here on things.. but let me tell you those prices on herbs rock! We pay on average $2.60 for a tiny little bag with a couple of sprigs of fresh herbs around here… (while a whole potted plant costs about $3… go figure..)
Comment by Lea — January 16, 2007 @ 6:49 pm
Could you make Dill vinegar?
x
Comment by Sajini — January 16, 2007 @ 7:36 pm
That’s so funny! Poor Goon, he does try, doesn’t he? Bless him.
Comment by Julia — January 16, 2007 @ 8:25 pm
They’ll live a bit longer if you put them in a glass of water on a window ledge - not full, with most of the plant “growing” from the glass.
Comment by Scott at Realepicurean — January 16, 2007 @ 8:45 pm
Oh dear! Please tell us what you did with all of those herbs.
Comment by Margaret — January 17, 2007 @ 1:10 pm
Har! That’s brilliant. I find that dill is one of the best herbs to freeze. I don’t like dill unless in its very small quantities (so just a hint).
Could make gravadlax? i think it uses a lot of dill.
Or make a swedish-syle herrings in that dill and sweet mustard sauce? i get it in jars that keep forever in the fridge, so maybe you can make some of them. Looks like a swedish night could be on the cards
Comment by Schmoofaloof — January 17, 2007 @ 1:17 pm
Thanks for the tips! As Scott suggested, I’ve put the herbs in glasses of water by the window, so maybe they’ll last a bit longer than usual.
Shaun: Thanks for that recipe link. I’ve never heard of Iranian pickled cauliflower before! Usually when I get cauliflower I end up cheesing it. It’ll be good to try something different.
Lea: I wish I could have my own herb garden too. One day… when I’m through with all this renting rubbish …..
Sajini: I don’t think I’ve heard dill vinegar mentioned before. I guess its the stuff used to pickle roll-mops? I’ve seen tarragon vinegar mentioned in a few recipes though. Maybe I’ll make some of that too.
Julia: Yes. He does try. Although sometimes I really wish he wouldn’t
.
Scott: Thanks very much for the tip. The herbs are looking quite happy for the moment at least.
Margaret: Nothing much has been done with the herbs so far but I think the coriander may make another crust for tuna on Thursday, as I’m getting back late and can just fry the steaks up when I get home. I’ve been using various bits and pieces as garnishes too. I’m thinking the mint may give me a good excuse to go out, buy some rum and make mojitos!
Schmoof: I do like those Swedish pickled fish dishes.
I think I’ll go to Borough on Friday and see what pickling fish I can find.
Comment by ros — January 17, 2007 @ 2:53 pm
Hi Ros! I’m the same, if I see packets of herbs reduced I snatch them up and hoard them in my freezer never to be used! You could use the dill to make Pig in a Trough which is a bread bowl filled with a mixture of sour cream, mayo and dill (sounds healthy I know!), the recipe is on my blog somewhereabouts. My husbands party recipe!
Enjoy the Chili!
Comment by Freya Erickson — January 17, 2007 @ 4:34 pm
You are right, of course, that dill is all but married to fish. But, failing that, dill hollandaise would make a nice alternative, not only because it has a lovely, fresh taste, but because you likely have the ingredients on hand (in fact, the only tough ingredient here is the dill, and you certainly have that covered!). Then you are only a hop, skip, and a jump away from eggs florentine which, as everyone knows, is only a hop, skip, and a jump away from heaven, as are all foods that require an obscene amount of butter.
Comment by almost vegetarian — January 18, 2007 @ 8:38 pm
I made a mushroom soup that required a lot of dill and it was really dreamy.
Comment by Michellephant — January 19, 2007 @ 4:19 pm
Freya: that dip sounds dangerously good. Damn! I forgot the venison for the chilli. Next week I WILL get some.
Almost Vegetarian: Duck eggs florentine is now on the cards for tomorrow’s lunch.
Michellephant: That was a close one - I almost lost your comment in my over-zealous spam filter. I can imagine mushrooms and dill working very well together.
Comment by ros — January 19, 2007 @ 4:26 pm