March 26, 2010 § 6 Comments
I’ve been having an long-running debate with myself about whether it’s ever worth it to go buy a bunch of parsley. I’m not really a parsley girl to begin with (cilantro is another story – I’m fanatical!). Then, so many recipes that call for parsley call for at most a couple of Tablespoons in the recipe and as a garnish. And then you have this big bunch of parsley leftover, standing in a jar of water, getting more and more wilted in spite of your best efforts to garnish everything in site, until finally it’s so bedraggled looking you have to sacrifice it to the trash/compost (sadly this even happens frequently with leftover cilantro as well). And I HATE wasting food. So what’s the point? I can make do without garnishes. I could cheat and use a bit of dried parsley in dishes that call for the fresh stuff. Maybe I should just cut fresh parsley out of my life all together. Would that make me a poor excuse for a cook?
Well, a winner has suddenly been declared in this internal debate. And, exactly on the opposite side of the one towards which I have been leaning for a long time. Never again will extra parsley go to waste! Indeed, I may start buying it in extra quantities. Oh yes! It’s true. I have contrived to put parsley to use in a delicious and unexpected way that has completely changed my opinion of the stuff: herb jam. Yes, it sounds totally weird. But it tastes totally phenomenal! Salty, earthy, a little smokey, a little bright and acidic, and only very slightly green. So good, it may be my new favorite snack, and appetizer, and sandwich spread, and…you get the idea. « Read the rest of this entry »