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Video: How to use up excess fresh herbs

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    >> this morning i'm spillin' the beans. giada de laurentiis and bobby flay are back here to answer your questions. we went to twitter to find out what problems you're having in the kitchen. we got a lot of questions. first up, a tweet from iq who wants to know when i buy fresh herbs they're much more than i need and always end up going bad. what is the good way to store them and use them up? what is your solution?

    >> whatever i have that's left over i put them in a vase like some flowers with a little bit of water. makes the kitchen smell good and i like looking at them. decor. otherwise you could wrap them in a damp towel in the fridge door.

    >> guys are just not going to do that, not going to happen. i always need to make something with whatever i have left over, so i actually like to make an argentinean steak sauce , chimachuri, in honor of the new pope so herbs, whatever you have left over and olive oil at the end.

    >> and red chilies in there, too.

    >> and a little bit of garlic and vinegar. great steak sauce and goes well for chicken and pork and vegetables.

    >> and even with pasta and dipping, if you have people come over and get bread.

    >> this will keep for a week or so?

    >> i wouldn't keep it for a week but definitely a few days and use it up.

    >> over here, kristina is asking about homemade mashed potatoes , how long should they be cooked on the stove?

    >> i like to use a ricer, which is actually rices the potatoes, it --

    >> little grains.

    >> breaks the potatoes into grains like rice. lot of times people use the food processor . it's the number one stick because you get gooey potatoes, takes the gluten out. little cream, whole milk and butter room temperature and the cream should just be scalded, a little bit warm.

    >> giada i had your smashed potatoes .

    >> at my house, i remember. what i like to do to make it easier because i'm italian, mashed potatoes make life easier.

    >> italians are better.

    >> whoa, back up. i like them smashed. i cook yukon gold with a little bit of butter, garlic and salt like a tablespoon of butter and i live the skin on.

    >> i like the skin, too.

    >> so does my daughter and i take a regular old fork or larger fork.

    >> just crush them.

    >> crush them down and i add --

    >> say it, parmesan cheese and moscapone.

    >> martha stewart said she loved it and said she'll do the same thing. martha is a fan.

    >> yeah! you use some pasta water to thin them out and of course a little bit of olive oil .

    >> pasta water you can always keep for -- potato water, pasta water, what?

    >> you mix them together. little bit chunkier which i like.

    >> let's get to the steaks, the good stuff.

    >> get in the middle.

    >> this is from florida, spill the beans on grilling cold steak or room temperature steak.

    >> this we differ. giada fire away.

    >> for me personally to control the temperature on the inside, so that i always feel like if you cook something longer you can't, once it's overcooked it's done so i get mine really cold, you pull it out of the freezer or leave it in the fridge until right before you put it on the grill.

    >> i feel completely the opposite. room temperature because i want the fat to melt, it will help to cook the steak and keep it really nice and moist and juicy on the inside.

    >> giada and bobby we can keep this discussion going all day.

    >> and we will.

TODAY recipes
updated 3/18/2013 2:43:51 PM ET 2013-03-18T18:43:51

Recipe: Bobby Flay’s chimichurri

Ingredients
  • 4 cloves garlic, peeled
  • 2 cups flat leaf parsley leaves
  • 1/2 cup fresh oregano leaves
  • 1/2 cup fresh mint leaves
  • 1/2 teaspoon red chile flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup canola oil
Preparation

Salt and freshly ground black pepper

Combine garlic, parsley, oregano, mint, chile flakes, vinegar and oil in a food processor and process until smooth, adding a little more oil or water to thin, if needed.

Recipe: Bobby Flay’s mashed potatoes

Ingredients
  • 3 pounds Yukon gold or Russet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt
  • 1 stick butter, at room temperature
  • 2-3 cups milk, warmed over low heat
  • Freshly ground black pepper
Preparation

Put potatoes in a large saucepan and cover with cold water by 2-inches and add 1 tablespoon of kosher salt.  Bring to a boil and cook until fork tender, 25 to 30 minutes.

Drain the potatoes well in a colander and return to the hot pot to dry out slightly.  Put the potatoes through a ricer or food mill into a large bowl. Add the butter and 1 cup of the warm milk and stir until smooth, adding more milk, ½ cup at a time until creamy; season with salt and pepper to taste.

Serving Size

Makes 4 to 6 servings

Recipe: Giada De Laurentiis’s smashed potatoes

Ingredients
  • 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus 1 teaspoon
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup (2 ounces) mascarpone cheese, at room temperature
  • 3/4 cup Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Remove the garlic. Drain in a colander, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time. Stir in the Parmesan cheese, oil and mascarpone cheese. Season with the remaining salt and pepper.

Serving Size

Makes 4 servings

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