There is nothing more exhilarating for a chef who gardens, than offering guests dishes complemented with freshly grown herbs. In celebration for all those who garden, here is a list of our favorite uses of garden herbs.
Roughly mix thyme into bread flour and yeast before adding wet ingredients to a bread machine. The delicious aroma that follows will steal your attention, but the taste will be even more enticing. Serve with butter on a bamboo platter.
In a medium saucepan, combine milk, lavender, lemon peel, and honey. Bring to a gentle boil, cover and remove from heat. Let steep for 15 minutes, then strain mixture reserving the milk and discarding the lavender and lemon peel. Combine egg yolks and sugar in a bowl of an electric mixer. Beat on medium-high speed until thick and pale yellow, about 5 minutes. Return milk to the saucepan and bring to a simmer over medium-low heat, stirring constantly. Add milk and egg mixture into the pot gently whisking everything together. Continue cooking on low until mixture thickens. Remove from heat and stir in cream. Strain mixture into a bowl and chill until cold. Freeze mixture in an ice cream maker. Serve with a sprig of lavender for garnish in an Eco-friendly paper ice cream cup with a heart shaped spoon.
In a double-wall glass, muddle lime juice, superfine sugar, and mint leaves. Fill the glass with cracked ice and add rum. Fill the rest of the glass with seltzer water and garnish with a mint leaf. Serve with a slice of lime and a festive paper straw.
Wash and prepare a whole duck. Stuff with chopped apples, pitted figs, and 10 rosemary sprigs. Roast in oven at 425℉ for 40 minutes or until golden brown. Serve with mashed potatoes or rice on a palm leaf plate.