The Art of Cooking: A Step-by-Step Guide to Creating a Delicious Lemon Tarragon Salt

When it comes to adding flavor to our dishes, we often overlook the importance of using high-quality ingredients. One such ingredient is salt, which can make or break the taste of a dish. In this article, we will explore the art of creating a delicious lemon tarragon salt that will elevate your cooking to the next level.

To start, we need to select the right type of salt. Our chef recommends using a high-quality salt with a fine texture, which is perfect for sprinkling over vegetables or meats. The most essential component of our salt blend is the yellow part of lemons, which provides a bright and citrusy flavor. We will use only this part to create our lemon tarragon salt.

Next, we need to add some fresh herbs to our salt mixture. Tarragon is a key ingredient in French cuisine, and it pairs perfectly with the brightness of the lemon. Our chef suggests using only the stems of the herb, as they are more flavorful than the leaves. By adding these stems to our salt, we will create a fragrant and aromatic blend that will add depth to our dishes.

To make our lemon tarragon salt, we simply mix together the yellow part of the lemons, the fresh tarragon stems, and some other essential ingredients like garlic and cumin. The chef emphasizes the importance of using high-quality ingredients and avoiding over-processing, as this can damage the delicate flavors of the herbs.

With our salt mixture ready, we can now move on to preparing our green beans for cooking. Our chef reminds us that shocking our vegetables in ice water helps preserve their color and texture. For green beans, this process is crucial, as it prevents them from turning brown or becoming mushy. By using a cold shower, we are essentially "freezing" the green in time, allowing us to enjoy its vibrant color and crunchy texture.

Once our green beans are prepared, we can move on to cooking our other components. Our chef recommends rinsing our mushrooms with water, but advises against washing them too thoroughly, as this can remove their natural oils and flavor. By not over-rinsing the mushrooms, we will preserve their earthy aroma and texture.

To cook our mushrooms, we need to heat up some oil in a pan and add a sprinkle of salt from our lemon tarragon mixture. The chef emphasizes the importance of using a flavorful salt at this stage, as it will enhance the overall taste of our dish. By cooking the mushrooms until they are golden brown, we will create a crispy exterior that complements their tender interior.

While our mushrooms are cooking, we can prepare our sauce by mixing together some yogurt and sour cream with grated cucumber and a sprinkle of salt from our lemon tarragon mixture. The chef suggests using a small clove of garlic for this step, as it adds a depth of flavor to the sauce. By adding a teaspoon of cumin and a pinch of cayenne pepper, we will create a bold and spicy sauce that complements our mushrooms perfectly.

To complete our dish, we need to assemble our falafel sandwich. Our chef recommends using a combination of flavorful ingredients like parsley, garlic, panko breadcrumbs, and egg to create a crispy and savory falafel exterior. By adding some chopped tomatoes to the mix, we will create a burst of juicy flavor that complements the crunchy texture of our falafel.

As we build our sandwich, we can add some of our freshly cooked green beans as a garnish, followed by a sprinkle of salt from our lemon tarragon mixture. The chef suggests using a little bit of oil to bind everything together and create a cohesive flavor profile. By adding a dollop of sauce on top, we will complete our delicious falafel sandwich and indulge in the flavors of the Mediterranean.

In conclusion, creating a delicious lemon tarragon salt is an art that requires attention to detail and a deep understanding of flavor profiles. By using high-quality ingredients and following these simple steps, you can elevate your cooking to the next level and create dishes that are both flavorful and visually appealing.

"WEBVTTKind: captionsLanguage: enwe are going to be making a mushroom falafel euro gyro i know you probably call it a gyro but it's a hero and lemony green beans all right let's jump into this so we're going to cut our mushrooms this is a portobello and i'm going to cut these so that they can lay flat they go on here and the button mushrooms i'm just going to quarter this looks like a lot of mushrooms but they shrink this is shiitake the stems are not edible just take the stem out like that so these i'm gonna do like this now we're going to do some time you hold the top and you pull straight down and then there's your time need about a teaspoon what i'm going to do is add some oil coat them real good you are going to mix them up ovens are set at 425 they're going in next i'm going to prep the green beans these green beans lined up cut the tips off turning them boom now what do we have to put in the water oh that's right it needs to taste like the seed a lot of times people think it's too much salt but if you can't taste it nothing goes into the green beans when you are blanching a vegetable what keeps it green you shock it and your ice bath glance shock exactly blank shock when you take that cold shower like ah yeah you know it's like oh i'm cold you want to freeze that green in time okay freezing the green in time i'm gonna go ahead and start working on a lemon tarragon salt you only want the yellow part i'm gonna put that into the salts now we're gonna get some tarragon get it in a little pile just do one pass if you keep going over your soft herbs they will turn black that goes in here this is such an easy pop of flavor these look like they've gone long enough see how nice and green they are so these we're using this as a garnish it's crisp tender they're still crunchy oh that's really tasty i mean all right now let's get the rest of our components ready for it with our mushrooms a lot of times you'll see recipes they'll say rinse the beans but in this case we don't have to rinse them with water we still want the flavor so we're just going to drain them add about a quarter cup of parsley stems and all the stems are flavorful garlic because we're going in the food processor we can just smash our garlic one clove so all right half cup panko cumin teaspoon and a half teaspoon of cayenne so i'm gonna do an egg this is ready for our mushrooms when we get ready let me check my mushrooms let's see where we are you see the water around here i don't want the water i need to continue to cook them until they dried out but did you smell how they were getting really intense and just beautiful yeah now we want to do our sauce okay so we're gonna do a third of a cup of the yogurt and sour cream now i'm going to grate my cucumber i like the green in it i'm not gonna peel it because everything is white i'm thinking about the little flecks of green texture boom salt look for a smaller clove of garlic for this i want to share with you how to clean your garlic hands once you wash your hands rub it on something stainless steel it will help take some of that smell out i don't want you you're sleeping at night and your hands dangling right it's bad it made me hungry though all right teaspoon of cumin in here now what i'm going to do i have my beans take these out i love peas so much and pea season is really short so i started making these because these are my green beans pretending to be peas a little bit of oil that acts as flavor and glue a sprinkle of salt the seasoned salt that we just made it's so simple something so simple and and just really making this vegetable shine let me go check the mushrooms yes yes mushrooms all right this is where we are so they are all starting to get wrinkly and they're really nice we're gonna cool these off let's cut our tomatoes you just need a few of these for the sandwich get my oil on enough to have a quarter of an inch in the pan the mushroom's in you want to pulse it about 10 times look in here make sure there's nothing that isn't mixed in now i'm in a good place where i can turn my oil on a couple more pulses the key is that this will stick together so you're going to grab your quarter cup measure and then you're going to make your patties like flattened patties now when you go into your oil all you really are doing is heating it through and getting it crispy on the outside so as we do that i'm going to get my heater ready a little bit of oil when you're making a sandwich you have to think about your bread all right turning these over so you can see how they're getting nice and brown i'm going to turn this eye on this pita goes right on don't get distracted by this this i can see this bread going up in flames yeah okay it's really it's boom boom ticky boo it's warm take it off we have that golden brown and delicious the chef in me wants to take my little salt and go i think i'm gonna do it when something comes out of the fryer i can't help it it's a little bit of salt just a little bit just like a french fry so i take my tongs and i just go in there and i just make sure i can open it i'm gonna put some of the sauce inside i always like more sauce we can have some outside we're going to get our falafel again i still want more sauce i love sauce our green beans now these tomatoes which i did nothing with i think they should have some dressing or salt and boom wow that's your little sandwich youwe are going to be making a mushroom falafel euro gyro i know you probably call it a gyro but it's a hero and lemony green beans all right let's jump into this so we're going to cut our mushrooms this is a portobello and i'm going to cut these so that they can lay flat they go on here and the button mushrooms i'm just going to quarter this looks like a lot of mushrooms but they shrink this is shiitake the stems are not edible just take the stem out like that so these i'm gonna do like this now we're going to do some time you hold the top and you pull straight down and then there's your time need about a teaspoon what i'm going to do is add some oil coat them real good you are going to mix them up ovens are set at 425 they're going in next i'm going to prep the green beans these green beans lined up cut the tips off turning them boom now what do we have to put in the water oh that's right it needs to taste like the seed a lot of times people think it's too much salt but if you can't taste it nothing goes into the green beans when you are blanching a vegetable what keeps it green you shock it and your ice bath glance shock exactly blank shock when you take that cold shower like ah yeah you know it's like oh i'm cold you want to freeze that green in time okay freezing the green in time i'm gonna go ahead and start working on a lemon tarragon salt you only want the yellow part i'm gonna put that into the salts now we're gonna get some tarragon get it in a little pile just do one pass if you keep going over your soft herbs they will turn black that goes in here this is such an easy pop of flavor these look like they've gone long enough see how nice and green they are so these we're using this as a garnish it's crisp tender they're still crunchy oh that's really tasty i mean all right now let's get the rest of our components ready for it with our mushrooms a lot of times you'll see recipes they'll say rinse the beans but in this case we don't have to rinse them with water we still want the flavor so we're just going to drain them add about a quarter cup of parsley stems and all the stems are flavorful garlic because we're going in the food processor we can just smash our garlic one clove so all right half cup panko cumin teaspoon and a half teaspoon of cayenne so i'm gonna do an egg this is ready for our mushrooms when we get ready let me check my mushrooms let's see where we are you see the water around here i don't want the water i need to continue to cook them until they dried out but did you smell how they were getting really intense and just beautiful yeah now we want to do our sauce okay so we're gonna do a third of a cup of the yogurt and sour cream now i'm going to grate my cucumber i like the green in it i'm not gonna peel it because everything is white i'm thinking about the little flecks of green texture boom salt look for a smaller clove of garlic for this i want to share with you how to clean your garlic hands once you wash your hands rub it on something stainless steel it will help take some of that smell out i don't want you you're sleeping at night and your hands dangling right it's bad it made me hungry though all right teaspoon of cumin in here now what i'm going to do i have my beans take these out i love peas so much and pea season is really short so i started making these because these are my green beans pretending to be peas a little bit of oil that acts as flavor and glue a sprinkle of salt the seasoned salt that we just made it's so simple something so simple and and just really making this vegetable shine let me go check the mushrooms yes yes mushrooms all right this is where we are so they are all starting to get wrinkly and they're really nice we're gonna cool these off let's cut our tomatoes you just need a few of these for the sandwich get my oil on enough to have a quarter of an inch in the pan the mushroom's in you want to pulse it about 10 times look in here make sure there's nothing that isn't mixed in now i'm in a good place where i can turn my oil on a couple more pulses the key is that this will stick together so you're going to grab your quarter cup measure and then you're going to make your patties like flattened patties now when you go into your oil all you really are doing is heating it through and getting it crispy on the outside so as we do that i'm going to get my heater ready a little bit of oil when you're making a sandwich you have to think about your bread all right turning these over so you can see how they're getting nice and brown i'm going to turn this eye on this pita goes right on don't get distracted by this this i can see this bread going up in flames yeah okay it's really it's boom boom ticky boo it's warm take it off we have that golden brown and delicious the chef in me wants to take my little salt and go i think i'm gonna do it when something comes out of the fryer i can't help it it's a little bit of salt just a little bit just like a french fry so i take my tongs and i just go in there and i just make sure i can open it i'm gonna put some of the sauce inside i always like more sauce we can have some outside we're going to get our falafel again i still want more sauce i love sauce our green beans now these tomatoes which i did nothing with i think they should have some dressing or salt and boom wow that's your little sandwich you\n"