— Yvonne Procuniar

So, um, so here, uh, combine it with some things that will impart sweetness, which will balance the, the bitterness. And so members of the allium family, uh, such as any of, of your onions, um, garlic, you know, leeks, uh, go very nicely, uh, with shard. And then as you give it some time in the pan, you know, all of that will start to, to adjust with the heat and the time plus the addition of these other balancing ingredients that will help you make a dish. Okay? Out of that, um, that main ingredient, um, you know, in terms of, uh, herbs and spices. Now, uh, I, I'll, I always say that a lot of this is based upon your personal preference. Uh, when it comes to herbs, start by using a, some small selection of herbs on an ongoing basis. You know, know, and I recommend fresh herbs. Um, thyme and oregano, uh, um, are are favorites for, for me, you know, as well as parsley. Um, rosemary in small quantities can be nice. Um, if you wanna add some, some sweetness, um, uh, you know, think about schererville, uh, which also has a very, it has a delicate flavor, has a delicate, um, licorice flavor as well. Um, tarragon, um, you know, also has this, uh, more pronounced sweetness and licorice flavor. Whether you like it together with Swiss char or not is gonna be up to you. But that's gonna be, you know, a, a, a few items to start with, uh, to be, to be familiar with. And, um, let's see, spices, um, you know, uh, tri, uh, cumin and coriander, those often play together, uh, in a dish. You'll see them used together. Uh, those have some, um, some, um, moderate earthy notes, uh, that add some nice dimension to, to a lot of different preparations, and I think it would here as well. And, um, you know, you can add some brown cardamom, uh, brown car cardamom is dried over a fire, and it has some smokiness imparted to it, so it'll lend some, uh, some flavor complexity. It's got this menthol equality of the base, uh, cardamom, uh, as well as, uh, the, the smoky notes that come along with its processing. And, um, let's see. Those are a few to start with. Uh, and then again, it's gonna be up to you to become familiar okay. With what it is that you like, as well as the audience that you routinely cook for.