Show #3 recipes
Herb Oils
I have researched heavily about making herb oils. The problem is that the herbs from my garden and yours has water in the stems and leaves. This water can be contaminated which can cause botulism. After reading several different ways to make oils, I decided that cooking the herbs would be the safest way to prevent contamination from water.
Herb Oil
Ingredients
2 Cups pineapple sage leaves
½ Cup thyme leaves
½ Cup extra virgin olive oil (light if possible)
½ Tsp course salt
2 Cups purple basil leaves
½ Cup lemon thyme leaves
½ Cup extra virgin olive oil (light if possible)
½ Tsp salt
Chop the sage leaves and remove the thyme from the stems. Place in boiling water and cook for 30 seconds. Drain and put herbs into icewater to stop the cooking process. Place herbs on paper towels to remove the liquid.
Take the herbs and puree with oil in the food processor or blender, add salt.
Seal in bottle and refrigerate for up to two weeks.
Do the same with the purple basil and lemon thyme
Combinations:
Garlic, Oregano, Thyme
Basil, Cayenne, Garlic
Garlic, Lemon Peel, Rosemary
Herb Vinegars
Vinegars are easy to make and can be given as gifts for all different sorts of occasions. Herb vinegars can be used in any recipe that calls for vinegar, all you need to do is match the herb with the recipe and you are good to go. You can use the vinegar in 3-4 weeks and up to 6 months
Herb Vinegar Recipe
The proportion of herb to vinegar is important. The baseline is 3 or 4 2” sprigs of fresh herb per one cup of vinegar.
Place the herbs in clean bottles Gently heat the vinegar, but don’t boil it, Let it cool down, then pour the warm vinegar over the herbs in the jars. Place the jars in a dark place, and let sit for 3-4 weeks. Can be used within 6 months.
Pesto
4 Cups packed fresh basil leaves
2 peeled garlic cloves, crushed
4 Tbsp pine nuts
½ Cup extra virgin olive oil
2 Tsp course salt
½ Tsp coarsely ground pepper
1 Cup parmesan cheese
Chop by hand, or chopping blade in food processor or chopper. Place all ingredients except the cheese in processor or chopper.
Close lid and blend ingredients until smooth by pulsing.
Remove lid, and add cheese evenly over mixture.
Blend until all ingredients are evenly mixed.
Serve over bowtie pasta, with fresh chopped tomatoes, parmesan cheese and basil as a garnish.
Show #4 Recipes
Green Beans and Baked Potato Salad
2 Cups green beans, steamed tender
4 Cups baked potatoes, peeled and cubed
4 hard boiled eggs, chopped
2 Strips of bacon, crumbled
4 Tbsp fennel, chopped
2 Tbsp thyme, chopped
2 Tbsp red onion, chopped
2 Stalks celery, chopped
½ Cup mayonnaise – recipe to follow
½ Cup sour Cream
½ Cup ranch salad dressing
Mix together vegetables, herbs and eggs. Whisk together mayonnaise, sour cream and ranch salad dressing. Add to salad, fold and refrigerate for 2 hours. Serve as a side dish.
Mayonnaise
1 ½ Tsp red wine vinegar
¼ Tsp coarse salt
1 large egg and 1 egg yolk
2 Tsps Dijon mustard
½ Cup canola oil
¼ Cup extra-virgin olive oil
Freshly ground pepper
In a large bowl or food processor, whisk vinegar and salt until salt is dissolved. Whisk in eggs and mustard until fully combined, then add both oils and whisk until combined and thickened. Season with pepper.
Grilled vegetables
4 sweet red peppers
2 yellow squash
1 package of whole white monteray mushrooms or your choice
Wash and cut each pepper into 6 slices. Wash and cut squash into ¼ inch slices. Cut off ends of stems, wash and dry mushrooms.
Marinade
½ cup extra virgin olive oil or herb oil
¼ cup grain mustard
¼ cup balsamic or herb vinegar
Salt and pepper to taste
Whisk ingredients until smooth, coat vegetables. Grill on high heat, turning frequently until tender. Serve immediately or at
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