Fun, Food, Pets and Travel


Tom Powers

gastrotommy – Cooking with Herbs

Today we dive into cooking with herbs. We distinguish the difference between herbs and spices first. Then, we jump in on the subject of fresh vs dried. Is there a place for dried herbs? Sure! It is a matter of convenience. However, the great chefs of the world are using fresh herbs. They tend to use these herbs in smaller quantities as well. While Herbs d’ Provence is sold in many places, there are several different recipes. This medley of herbs is a great seasoning for roasted, grilled and sautéed dishes.

We are thrilled to speak with our friends from Le Creuset this week. The company was founded in 1925 just outside of Paris, France. They are the celebrated producers of the best enamel cast iron French Ovens. These devices are perfect to cook with on the stove or in the oven for long slow cooking techniques, and then can go right to the table. They are as stylish as they are technical. In the last few years, Le Crueset has expanded the line to include porcelain kitchen containers, a wide assortment of cooking, bar, wine and coffee tools as well as range of serving pieces. Be sure, all these products are offered in their bold colors.

Our wines today are the Qupe Marsanne and the Domaine de la Petite Cassagne from the Robert Kacher portfolio. Qupe primarily focuses on Rhone varietals. This wine has a great medium weight to it, shows some great floral notes and can be paired beautifully with rabbit, chicken, fish etc. The Dme de la Petit Cassagne is from the Costieres di Nimes. The wine is a tremendous value, shows some great dark berry fruit and hints of terroir and herbs. It has a bit of a peppery quality that is rather subtle. We know you will love this, especially because it is less than $10!