Learn how to add flavor with fresh herbs!

Join me for a fun workshop to learn how to cook with fresh herbs.

I am very excited about the Cooking with Herbs Workshop that I am doing with Wendy and Ron Akiyama at S unflower Farms on July 19th, 2014 at 10:00am.

Herbs add so much flavor to dishes yet many home cooks don't know how to get the most out of them! This workshop will answer all of your questions and help you take your recipes to the next level.

Wendy and Ron have a huge selection of herbs that you can use to make your own indoor, outdoor or patio herb garden. They will be on hand to give advice and to help you design your edible garden.

The cost of the workshop is $10 per person and you may pay in advance here:

I look forward to seeing you at Sunflower Farms!

--Chef Mary Ellen

Fresh Tarragon

Herbacious Recipe!

To whet your appetite, here is one of my favorite recipes using fresh herbs.

SEARED SCALLOPS WITH TARRAGON BEURRE BLANC
This flavorful yet easy recipe serves 6

Ingredients

18 scallops, tough ligament discarded
Kosher salt
Freshly ground black pepper
8 tablespoons unsalted butter, cut into tablespoons, divided ( I prefer the Challenge brand)
3 tablespoons finely minced shallot
1/3 cup dry white wine
1/4 cup champagne vinegar
1 ½ tablespoons finely chopped tarragon
1 tablespoon finely minced chives.

Pat scallops completely dry with paper towels and sprinkle with salt and pepper. Heat 2 tablespoons of the butter in a large non-stick skillet over medium-high heat. Sear the scallops, turning once until golden brown and just cooked through, 5-6 minutes total.

Personal Touch Gourmet

310-403-5682

Maryellen@PersonalTouchGourmet.net

www.PersonalTouchGourmet.net