Savor the savory
Published on July 21, 2009 at 02:14 PM by Kate Jonuska
Savory, meaning the opposite of sweet. Summer savory, meaning the great fresh herb. It may not be as well known as parsley, sage, rosemary or thyme, but it’s equally useful in a variety of applications. In this case, RIBS! Non meat eaters, look away. You just might get a little jealous. Sure, barbecue sauce is the traditional choice and always yummy. But I’m not usual satisfied with just traditional. There are lots of ways to make a nice, all natural, country-style pork rib yummy. This particular version uses dijon mustard and a handful of that fresh, chopped savory. Herein lies the beauty of fresh herbs, whether you pick them up at the grocery store, in the farm share or from your windowsill. There is nothing on earth so simple that adds so much flavor. There is no dish that cannot benefit from some fresh herbs. In fact, most dishes using fresh herbs can easily withstand substitution with whatever variety you have on hand. Sub thyme for oregano. Try savory instead of parsley. Don’t have rosemary? Try the same dish with sage. Even better, you can create a perfectly yet subtlety matched meal by adding a little bit of the fresh herb from your main dish (my ribs) to the side dish (a turnip gratin) or vice versa. Most home chefs rely on their dried, jarred rack for herbs and spices, and that’s such an utter shame. One handful makes a meal. One pot on your window sill can supply a meal a week, once you learn how to harvest correctly. And one batch of grilled savory ribs might just make you a convert forever.