Hi! I am Shari Sweeney and
here on A Certain Aesthetic I’m serving you elevated food, mindful experiences and the beauty of living in Okinawa, Japan!
All in Culinary Education
Known by its scientific name Rosmarinus officinalis, Rosemary is a Mediterranean herb that’s been used in culinary and medicinal aspects for centuries. It’s also a staple in many gardens due to its ease of cultivation and its intoxicating scent. When you walk past a rosemary bush, you know it instantly because its scent envelopes you and takes you to a place far away from the hustle and bustle of life.
Let’s discuss an ingredient that when brewed becomes one of the most consumed beverages in the world, and that ingredient is black tea! This is quintessential to breakfast because it’s served alongside another popular beverage which is coffee. Black tea is served in many ways and used in daily rituals worldwide. It can be served as a simple cup with cream, sugar, and snacks for afternoon tea, steeped with spices to make a chai tea as well as brewed on the stovetop and served in a large pitcher with lots of sugar, ice and a slice of lemon on the side to make southern sweet tea.
Based on previous posts or if you already know me pretty well then you know that I have a deep love for herbs! They are my favorite plants to grow from seed when I prepare my annual patio garden. Herbs are a staple in my everyday cooking due to their aromatic and deeply flavorful accents. There’s nothing like going outside in your own garden to snip some fresh rosemary or parsley to enhance your dinner!
Today I want to share with you five herbs that I love to grow and use in the summertime which are Rosemary, Parsley, Thyme, Bay Laurel, and Sage. These herbs are versatile and can be used in a wide array of culinary dishes and medicinal remedies.
Today we begin with one of Japan’s most common vegetables that’s used on a daily basis and that is the Japanese Cucumber! It is known as “Kyuri” in Nihongo and I have to say that this has become my favorite type of cucumber! Like other cucumber varieties, the Japanese cucumber has a light and crisp taste. However, this cucumber is not bitter and it actually has a slight sweetness to it when you take a bite…
Let’s talk about one of my favorite herbs of all time...Sweet Basil! It’s the first herb I grew on my balcony when I was in college and it started my love for gardening. When I see this beautiful herb, it makes me think of spring and summer because of its amazing smell and taste! Sweet basil is one of the most common herbs you will see in your grocery stores, farmer’s markets, and garden centers. It’s widely used in an array of culinary dishes as well as it’s used in many ways for it’s medicinal properties…
Let’s talk about Shallots, shall we?!
When you’re in the grocery store or the farmer’s market, have you ever seen some palm-sized brown clusters that are nearby the onions and garlic? If so, these are called shallots! They are like the mild-mannered cousin of the sharp flavored onion. When you are choosing shallots, you want to find a tight cluster that is firm when squeezed. Once you bring them home, they can last for weeks in a basket on your countertop. However, it’s preferable to store them in a dark, cool, and dry place with great ventilation for longer storage.
Heavy cream is an amazing ingredient that is versatile beyond measure. It is used to make so many of our favorite comfort foods like ice cream, whipped cream, creme fraiche, ricotta cheese, caramel and so much more. You can even make your own butter at home by churning heavy cream in your stand mixer! This would be something fun to do to pass the time and you can even add some fresh herbs to make a compound butter for your steaks and roasted veggies. Yummm!
