And most of the year...I have a few pots of herbs sitting on the windowsill in the kitchen. It is so nice to have fresh basil, parsley, dill and chives at arms length.
As I was making up a tomato basil pizza (page 106 in the first cookbook) the other day...and using fresh basil form the windowsill...I thought I would just pass along a few kitchen tips I employed in the making of that one recipe.
- Here's a tip I learned from Lovella at our pizza-making class in February. Lay out a piece of parchment paper. Brush on a little olive oil. Place your pizza dough on top. Brush a little more olive oil on top. Cover with a second piece of parchment. Now use your hands (rather than a rolling pin) to work that pizza dough into the desired shape. The parchment lifts off nicely...and the dough is easily moved to the pan. Voila.
- Chopping up herbs can be time consuming. I recently got a pair of herb scissors...which do a fabulous job in next-to-no-time. They looked rather gimmicky to me...but they work well!
- We like to use grape or cherry tomatoes on the basil tomato pizza...and again it takes a while to cut 3 dozen wee tomatoes in half one at a time. Did you know that you can lay about a dozen between two plastic lids and then cut through the center of them all with one swoop of the knife? It works great! Even my four-year-old granddaughter can safely slice tomatoes with this method.
That's it for my tips for today. But maybe you have a herb secret to share with us today...on the comment form. And if you do...
...you will have entered your name in the draw for a pair of herb scissors I would like to pass along. I will publish the winner's name right here at the end of this post on Monday, April 15th.
ETA: And the winner of the pair of herb scissors is Dora the Quilter. Dora, if you would send me your mailing address, I will send the scissors your way. Enjoy!
Have a great weekend!