Tuesday, November 10, 2009

So That's What They Were Doing In The Barn....and Herb Garni

We've been back from the farm for a few days and it recently came to my attention that the four teenage boys I took with me and the farmer's daughter had spent a considerable amount of time in the barn.. um.. ahem.. um.. (the farmer owns guns...) after some investigative work I found out exactly what was going on in that barn...

Send your own ElfYourself eCards

A great way to add flavor to your stews, soups and braised meals is to add an herb garni (packet). Using this method of packaging your fresh herbs infuses your stocks, gravies and bouillons with flavor while eliminating the need to strain the liquid before using. Try it this holiday season and prepare to be wowed.

Herb Garni:

Assorted fresh herbs.

In this packet I've used garlic cloves, fresh rosemary and fresh thyme.
Leave the herbs whole - no need to chop, although you should remove the papery covering on garlic if you are using it.

Wrap the herbs in cheese cloth and tie securely. Keep the wrap thin and don't tie too tight.

I dropped the packet in a roasting pan with a mixture of 1/2 beef broth and 1/2 red wine, added a lovely 3 pound leg of lamb, covered the whole thing, popped in the oven at 375 degrees and voila - 2 1/2 hours later had a meal worth remembering. I simply removed the herb packet, boiled down the broth to 1/2 of its volume and thickened with some corn starch mixed in a little more red wine for a rich, fragrant sauce. If you want to add some extra richness, swirl in a tablespoon or two of butter. Season with salt and pepper and serve sauce on the side.

A Cook's Notes: Don't be shy - click on the link and go Elf yourself, family and friends. It's free and great fun!! Let me know if you do Elf yourself AND send me your Elf links - the BEST will receive a special holiday gift courtesy - THE GOOD COOK AND WINDSWEPT FARM

Suggested herb garni combinations:

Sage, rosemary and thyme (Simon and Garfunkel combo - poultry, beef)
Garlic, lemon slices, thyme - poached fish, lamb
Sage, thyme, lemon slices - turkey, chicken
Garlic, rosemary, thyme - pot roast
Thyme, orange slices, cloves - duck, goose


  1. Oh, that's absolutely hilarious!!! Love it...will have to save that project for the weekend, though!! What a great recipe for lamb...I'm always on the lookout for lamb recipes as I feel very inexperienced with it!!! This looks simply great!!!! And so easy!!!! ~Janine XO

  2. I love the video...

    And I got the package....yippeee. Daughter wants me to make keifer first. never heard of it myself.
    Thanks again.

  3. That is such a wonderful idea! OMG! I never would have thought of this! Hey . . . You gonna teach us how to do a turkey for Thanksgiving? I've never done one before and I would love some pointers . . . Ok . . . Ok . . . So I'm doing Christmas dinner . . . but I figure I need a month to practice . . . LOL! :)

  4. Sniffles - Here at our house we just love lamb. I buy a whole lamb once a year from a wonderful farm in upstate NY.. have for years. I'll try to post more lamb recipes throughout the winter.

    Vodka - yum keifir - a fabulous, nutritious drink. congrat's again.. I really have to make some time and head over to Chat-eaux.

    Meeko - Yes!! I will be posting some Turkey recipes, tips and tricks over the next week or so. And I'm so excited for the guest post. Happy Birthday!!

  5. Neat idea! I purchased them before, but I have all the spices to make my own..

  6. I HAVE to elf myself and my husband now. :) I'll do it when he gets home from work.

    Do you have any lasagna advice? I can't do turkey due to my diet status, but a juicy lasagna sounds delicious.

  7. Buffalo - I just KNEW you would have what it takes for garni!

    Phoebe - You two will make the cutest elves!! Can't wait to see that. Why not layer mushrooms and zucchini and cheese and sauce and pasta? Veggie Lasagna - Yum!!! Just remember, slice the zucchini thin and saute the mushrooms first or it will get watery.

  8. OMG, you must be in so much trouble with the kids for that HILLARIOUS video. Laughing my generous ass off over here. I can see why they would be hanging out in the barn with that darling girl...


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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