favourite uses of parsley? (and some reading reflections)

[pellucid]

So I'm a little addicted to saag paneer these days. I can't quite explain it (though actually, I've been craving all sorts of cooked leafy greens, so spinach + awesome Indian spices and cheese does make sense). In order to keep from ordering take-out too frequently, I've taken it on as a cooking project. My version does not yet taste like what I

Comments

[gabolange]

Parsley is meant to be dipped in salt water and eaten while reclining and asking four very important questions . . . ;)

But if I were cooking with it, I think you could chop it finely and put it with almost anything. More specifically, putting it with garlic and onion, it becomes a great flavor for potatoes, root vegetables, meat if you have it . . . parsley is versatile!

ETA: Another thing to do with parsley, if you like eggs, is to fold it into a fresh herb omelet. Great if you've got a couple kinds of herbs, but it doesn't really matter--it provides flavor and things that are good for you without being too overpowering.

And now I really need to go read those books. And find a cooking icon!

[pellucid]

I don't think this particular parsley would keep until Passover, so I think I shall probably put it in some potatoes or something! I do like the idea of a fresh herb omelet, but I'm not sure parsley would be what I'd choose for that. But maybe. There's kind of a lot of it, so maybe I'll try both!

And yes, you do need to read those books. :)

[vicki595]

Immediately when thinking of parsley, I think of parsley sauce, which goes with a lot of fish and meats.

But I'm not exactly much of a cook, so I'm sure there's plenty of other things to be done with it too!

[pellucid]

I've never heard of parsley sauce--and now I'm curious! Perhaps I'll have to google it. I don't really cook meat much, but I don't mind fish. Thank you for the suggestion!

[pellucid]

Part of the reason I don't tend to think of Irene by that name is that I can't decide how to pronounce it in my head. I tend to go with either ih-ren or ih-reen rather than eye-reen, but then it gets a little muddled with Irina (and seriously, what's with naming characters like that for peace, anyway? I kind of love it!), and really, she's just Attolia. But I've been thinking a lot more about Eddis, and somewhere along the way she became Helen in my head. But I completely agree that there isn't this sense of them as being different people according to which name is used. Rather, it's a matter of familiarity and intimacy, and that's all--though that's not nothing for people who live as they do

[pellucid]

It's not really that characters like Sarah and Attolia don't get in my head and under my skin--sometimes they definitely do (witness Irina Derevko, for instance, and also, obviously, Laura Roslin), and I'd like to think that I will someday write meaty, character study fic about both Sarah and Attolia. But I've always also had a thing for the less central characters and the secondary pairings, and there's often something about the slightly less flashily awesome and powerful characters that gets to me

[beanpot]

I toss parsley into mushrooms sauteed with garlic and red wine. Put a bit of goat cheese into it and holy crap - heaven. You can also it in salads, make a homemade ranch dressing, make a version of a pesto, etc and so on.

[pellucid]

Oooh, that mushroom thing sounds amazing! I'm not sure I'll go for it this time, since the only ingredients I have currently are garlic and parsley, and I hadn't planned on doing a whole shopping trip just to be able to use the parsley, but I'll definitely keep it in mind for the future!