Terry‘s cooking smells like fresh spices. “There’s no better way to cook Italian food than with fresh herbs. Just chop the chives, the basil, and you’ve got the scent of Italian cooking.” Terry buys his fresh herbs at his local farmer’s market, at the supermarket, the fish market or at his favorite butcher. In summer and winter, fresh potted spices turn his kitchen green.
“Among the fresh spices I use to season my Italian recipes, my favourites are basil, rosemary, oregano, coriander, thyme, bay leaf, chives and the indispensable Italian parsley.”
But when he doesn’t want to complicate things, Terry uses the Italian dried spice blends you find in any supermarket.
“It is the essential seasoning for any traditional Italian recipe. Without salt, the flavours dissolve, get lost in the shuffle, fade away. The right amount of salt will bring out all the flavours of Italian food, even enhancing the taste of fresh Italian herbs,” says Terry.
Terry’s favourite salts include garlic and onion salts. When it comes to more sophisticated salts, such as pink Himalayan salt or kosher salts, Terry sees no significant difference in flavour. To give depth to Italian seasonings, Terry mostly uses good old white salt. “The more I cook, the more I find that simplicity is the key for taste.”
Peppers also play an important role in Italian cuisine. To enhance his favourite Italian dishes, Terry grinds peppercorns. For a more pronounced peppery flavour, white pepper is used. Moreover, because it is white, it does not alter the consistency of a sauce by punctuating it with small black dots. For dessert, a light touch of freshly ground pink pepper will add colour and liveliness to strawberries with 35% cream.
Ladies and gentlemen, Terry Pomerantz wishes you “buon appetito!”