Food

NEW YORK (CBS) ― Well this week's tip is going to be with herbs that are already in containers just like this.

Now this is great just in case you don't know what herb is what. You look and they're all marked, rosemary, savory, thyme, marjoram…everything…tarragon, and it is very simple, And you know what? You have to select and store them right; especially in the storage department, because you could select them and know what they are, but if you don't store them right, forget about it. All their wonderful properties will be depleted. Let's talk about two of them, oregano and rosemary.

You want to make sure everything is nice and green; that is so important. Make sure the rosemary is free from any brown needles whatsoever, and the oregano you want to make sure it is nice and green also.

What I like to do when I bring the rosemary home is open up the container just like this and store them in the refrigerator. That way they can breathe, and when they can breathe, they will last longer and you will get that wonderful smell, that beautiful smell of rosemary; rosemary is used in so many recipes.

Now when it comes to oregano, you really don't have to open it up, you can leave it closed, but here is the key to oregano. When it is sealed like this, a lot of times it will continue to heat up inside, so when you bring it home and put it in the refrigerator, you can open it up if you want, you can close it if you want, but the key is to enjoy it that day, or at the very most the next day, because every day you keep herbs in the refrigerator, the more of their properties that will be depleted. I like to actually use them that day.

Pan Bagna
Pan bagna is one of the world's great sandwiches. Feel free to alter the stuffing with things such as artichoke hearts, cucumbers, hard-boiled eggs, or leftover grilled fish such as tuna or swordfish instead of the canned. Anchovies, preferably the whole, salt-packed variety, are also a common ingredient.
Serves 4

4 large cloves garlic, pressed or chopped
1/4 cup extra-virgin olive oil
1 French baguette or similar Italian loaf about 16 inches long and 3 inches wide
1 – 2 tablespoons chopped basil or parsley
One 6-1/2 ounce can water-packed Albacore tuna
12 black olives, preferably oil cured, pitted and halved
2 tablespoons large capers, drained
1 large red bell pepper, roasted, seeded, and cut into small strips
1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained
2 ripe medium tomatoes, thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon herbs de Provence (see tip below)

1. In a small bowl, mix the garlic and oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat). Halve the bread lengthwise and scoop out some of the fluffy insides.

2. Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices. Brush each side of the bread with the garlic oil. Sprinkle the top half with the basil or parsley.

3. Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread. Top with bell peppers, onion, and tomatoes. Season with salt and pepper and sprinkle with Herbs de Provence; crush the herbs between your fingers as you go.

4. Wrap well with aluminum foil. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights. Refrigerate overnight.

5. Serve by cutting portions right through the foil, then unwrapping.

Cooking Tip
Herbs de Provence is a common herb mixture used in France. If you can't find it in specialty markets (it's often sold in a small beige crock), you can reasonably approximate it with two parts each thyme and marjoram, and one part each oregano and summer savory..

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