Richmond Times-Dispatch : 2020-06-10

FOOD : 25 : C1


FOOD Early to the table Relish Kim Chapman (804) 649-6751 kchapman@timesdispa­ ••• SECTION C • RICHMOND TIMES-DISPATCH • WEDNESDAY, JUNE 10, 2020 • RICHMOND.COM Herbs at the ready for f lavor Kitchen gardens make the aromatic and versatile bits of green handy for the cook BY GRETCHEN MCKAY Pasta with Fresh Italian Herbs 12 ounces dried tubular pasta 4 teaspoons extra-virgin olive oil, divided ½ cup torn fresh basil leaves ½ teaspoon chopped fresh oregano ½ teaspoon sea salt 1 pinch red pepper flakes, or more to taste 2 cups fresh cherry tomatoes 1 garlic clove, minced 1 tablespoon chopped fresh chives ½ teaspoon fresh thyme leaves 2 tablespoon­s chopped fresh parsley ½ cup fresh mozzarella pearls Grated Parmesan, for garnish Pan-Fried Fish with Cilantro-Jalapeño Salsa Salt and freshly ground black pepper Juice of 1 lime ⅓ cup flour 2 garlic cloves thinly sliced 2 tablespoon­s vegetable oil Salsa: 1 large bunch cilantro, stems removed 1 jalapeño, seeded ½ cup basil leaves ¼ cup mint leaves 2 garlic cloves ½ cup olive oil Juice of 1 or 2 limes Salt Fish: 1 pound mild white fish fillets, such as tilapia or catfish While some amateur gardeners might be reluctant to plant a full-fledged pandemic victory garden — gardens are hard work, taking time and effort — herb gardens are an easier sell. Chicken Tarragon Chef James Beard was well-known for his love of tarragon, a leafy green herb with a distinctiv­e anise flavor. Here, it’s used to dress up pan-fried chicken in wine sauce. Makes 2 to 3 servings. ¼ cup (½ stick) butter 1 tablespoon oil 1 3-pound frying chicken, cut in quarters Salt and pepper to taste 4 shallots, finely chopped — Adapted from

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