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If you were lucky enough to get one of my herbal brines from my latest collection- it’s time to start planning your brine strategy. I make it easy just head to my blog MyHerbal-Roots.com

My herbal salt brines were crafted to make #herbalforeplay with your bird efficient and flavorful, think of it like a super in-depth quickie if you know what I mean. And just so we are clear I am on team dry brine! My herbal salt brines are crafted for dry brining, which I believe is superior to the a messier wet brine—(which s should never go in your bathtub FYI).

I prefer herbal dry brining over wet brining because it enhances the turkey’s flavor and penetrates the meat more deeply—from bone to skin. By applying my herbal salt brine along with some added fresh herbs and orange zest directly to the turkey, dry brining allows flavors to infuse deeply, creating richly seasoned, succulent meat. The process draws out moisture, which dissolves the salt and is reabsorbed back into the turkey, naturally tenderizing it without adding excess water. This results in a juicier turkey with a satisfying, non-mushy texture. Additionally, dry brining encourages the skin to dry out in the fridge, leading to beautifully crisp, golden skin when roasted. Unlike wet brining, which requires a large container and gallons of liquid, dry brining is simple, space-saving, and mess-free—making it a favorite among chefs and home cooks alike.

Link in story for the directions.

@brewkrug is using my Cranberry Chipotle Mezcal Sage Brine for bird going on my table this year and it’s my absolute favorite!

As the weather gets colder we gravitate to comforting ingredients like beans- let this be a friendly herbaceous reminder that a bowl of beans and greens topped with eggs and mint is the perfect cold morning or rainy day breakfast. , i am in love with the deeply warming qualities of #Mint in savory winter dishes.

Also #NissasFreshMintHarissa #IYKYK

Sunday #HerbalForeplay

An earthy and sultry experiment that I think is perfect for a fall braising rainy afternoon. I’m going to serve it over a porcini amaranth porridge.

Sometimes I think the red wine braised beef dishes are too one demential rich. I think sort of in the same way I don’t love balsamic vinegar. Im always looking for a lighter, sultry more complex richness that doesn’t overpower and I like the idea a beef braise being super fall centric- which is how this came about.

Rosemary Persimmon Cinnamon Braised Short Ribs

In addition to rosemary (dried and fresh) I used marjoram and sage and seasoned it with my Cinnamon and Thai Basil Spent Blooms Baking Salt with more cinnamon , ground dried porcini mushrooms and counter dried cinnamon basil. Some fresh turmeric, onions, garlic and Nantes carrots sauted up in the meat drippings- deglazed with #MelettiAmaro ( @meletti_usa ) (which I adore paired with persimmons ) and beef broth. Now it will braise and cook down into goodNiss for the next three hours…..

Herbal foreplay started out a bit of a joke, a playful take on my style of using herbs for prep and where others don’t usually and the fact that foreplay in general doesn’t often get the credit it deserves in terms of contributing to the best results- something I think herbs also don’t get enough credit for.

Basically in the end it’s a reminder of the general importance of time and play and I guess play coupled with passion, which I think we all need more of in the kitchen.—I can’t speak for your bedrooms. 😀 and whatever anyone says. Everyone has more time. Just depends on what you choose to do with it.

Stay tuned for the final dish….

Ps if you’re free tonight…..

I use cinnamon basil spent blooms in my pie spice mix, but you don’t have to.

Recipe link for my pumpkin basque cheesecake in story.

your Thanksgiving table needs this

Rosemary Rye Fig Tart

Lavender Goat Cheese Ice Cream in the making

A rich, herbaceous fall root vegetable brodo on the last simmer and yes that is an apple core in it. I needed a touch of sweetness. (Those are some bits of dried porcini simmering too. The roasted root vegetables were made into a stock and strained before this step. It will get strained one last time tomorrow.

Those ravioli will be cooked in this brodo and served with some root vegetables and fried sage butter.

I think this one is my favorite.

Here it is, the herbal magic you’ve been waiting for!

Making their debut on election day no less a day when you can surely use something other than political waiting.

My new collection includes 4 Herbal Salt Brines and 4 Fall/Thanksgiving Herbal Salts—perfect for creating a warm and flavorful communal table, something we’ll surely be craving and need after today!

Each herb salt has its own story and unique character. I invite you on this day, a day in which you surely have time and need for distractions, to discover the journey and artistry behind these herb salts, their meaning to me, and the carefully selected herbs and techniques that make each one distinct.

⚠️ Supplies are very limited, and these salts sell quickly. Grab yours before they’re gone!

www.shop.herbal-roots.com

Link in story

Take a moment today to explore the collection—you deserve a delicious distraction!

While traveling the globe as I have done my entire life, I noticed people worldwide use fresh herbs far more generously than Americans, who tend to buy herbs but use them sparingly, often unsure how to finish them and often confused on how to use them. My mission has always been to change that. When asked, “How do I use them all up?” my response is simple: “Just use them!” Embrace the flavors, take risks, and move past the caution. It’s how we grow as cooks and eaters. Ly herbal salts are just another way I build enthusiasm and educate on pairing and usage. Read about how to use my herbal magic and mind of how it started in the link in my story.

Fall collection comes out next week.

Unbeknownst to most people, a fall herb garden on the verge of disappearing into soon to be cold and dark winter days offers some of the most potent flavors imaginable for making my culinary magic. The same summer herbs that appear to be dying an unceremonious fall death are often alive and rich with potency. The metaphor is strong: life cycles carry the essence of transformation and change, and change offers something new; in this case new flavors, aromas and textures that we might not expect.

A few years ago, with a garden of seemingly dying cinnamon and thai basil, I discovered the beauty of their spent blooms and Thanksgiving.

Most people (myself included) haven’t paid much attention to spent blooms or really know what it means beyond some kind of flower. A spent bloom is a bloom that has finished flowering and is basically dying off. All gardening advice is the same; spent flowers should be removed promptly to promote continued blooming. Of course, with freezing temperatures looming, more blooms will not happen, so this is the ideal time of year to let them go, which I learned has great flavor potential.

Since this discovery I love using spent flowers in my culinary creations. They have incredible aroma and flavor, very different from the plants and flowers when they are in peak production. There is something very fall and wintery about spent blooms. I use them in many of my herb salts, and I love to use them as cocktail garnish.

Thai and Cinnamon Basil spent blooms are my favorite; they have a stunning dark purple color and one of the most incredible smoky burnt cinnamon aromas. I have learned to use them in all forms including when they are brown and seedy. One of my favorite uses for them in this stage is toasting them and grinding them up with my signature pie spice mix, I cant tell you how I adore it! the concept is now an herb salt, available next week!

@2019 Ger-nis Culinary

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