Citrusy Basil Vinegar in .NET

Encoder EAN 13 in .NET Citrusy Basil Vinegar

Use this vinegar in dressings for fruit and vegetable salads and in sauces for salmon and trout 2 cups white wine vinegar zest from one lemon and 1 orange (use a zester to remove in thin strips) Combine ingredients in a glass jar and allow to steep for a week or two Strain into storage bottles Add a strip of citrus peel for decoration, if desired 1 cup basil leaves, packed

Some other favorite herbs for vinegars include basil, bay, cilantro, fennel, garlic, lavender, and thyme Chives and pinks flowers as well as purple basil produce a pink tint; while bright nasturtium blooms give a red to orange hue

(Put these in clear bottles to show the colors) Spices, such as chilies, cloves, and peppercorns, add zip to meat dishes A few more tasty combinations are Bay, garlic, rosemary, and thyme for marinating beef Cilantro, garlic, and hot peppers for marinating Tex-Mex meats Lemon-flavored herbs, mint, and rose geranium petals for dressing spring greens Basil, cilantro, ginger, and lemongrass for Thai stir-fries Chives, fennel, and marjoram for dressing cooked vegetables

Now that so many people are trying to cut back on animal fats, spout-topped bottles of herbal oils are replacing the other spread on restaurant tables In addition to being drizzled on breads, these oils are great for saut ing meats and vegetables or mixing salad dressings Any high quality oil makes a good base Olive oil is the usual choice, but some herbs and oils, such as lemon herbs and walnut oil, make particularly harmonious marriages Many people have had a change of heart about herb oils since several botulism deaths were traced to garlic stored in oil And garlic is not the only suspect All herb oils are easily contaminated and must be prepared, handled, and stored carefully Blanching herbs before adding them to the oil is not an adequate protection against toxic bacteria forming Cooperative Extension Services suggest following these guidelines when making herbal oils: Always add acid, either vinegar or lemon juice Always keep herbal oils refrigerated Always use the oil within one week Always play it safe; many toxins can t be detected by sight, so if the oil clouds or just looks funny, heed the adage when in doubt, toss it out If our warning hasn t scared you off, fill a sterile, wide-mouthed jar loosely with fresh herbs that have been thoroughly washed Aim for a 1:2 herb-to-oil proportion (1:4 for dried herbs) Add the oil and 1 tablespoon of vinegar or lemon juice for each cup of oil Seal the bottle, give it a shake, and refrigerate After one week, remove the bottle from the refrigerator (if necessary, let it sit briefly at room temperature for the oil to reliquify), and strain the oil through a coffee filter or cheesecloth Return it to a sterile container, seal, label and date it, and refrigerate Use the oil within one week

Use this flavored oil on lightly steamed vegetables (especially fresh green peas) and in Middle Eastern inspired recipes, such as tabbouleh, couscous, and lamb dishes 1 cup mint leaves 2 tablespoons lemon juice a few strips of lemon zest 2 cups extra-virgin olive oil

Pack the mint, lemon juice, and zest into a jar and cover with oil, making sure all the leaves are covered Follow the directions for steeping, straining, and storing

Now that we ve mentioned butter being unhealthy, we ll fess up we love the stuff Not slathered willy-nilly on instant mashed potatoes, but saved for fresh-baked muffins at Sunday brunch or garlic bread with Friday night s spaghetti Ahhh! If plain butter is good, herbed butter is better Good herb choices include basil, chives, marjoram, rose, rosemary, thyme, and sage For each quarter pound of unsalted butter (one stick, at room temperature), mix in 2 or 3 teaspoons of minced fresh herbs Let the butter sit at room temperature for an hour and then cover and refrigerate overnight to let the flavors meld Don t even think about substituting margarine or another butter alternative; the flavor won t be up to par Besides, a little bit of herb butter goes a long way You can give soft cheeses a similar treatment Cream cheese with chives is the classic combination, but try your bagels with dill, oregano, or even minced horseradish in your spread For a lighter touch, use whipped cream cheese Store herb butters in the refrigerator and use within three days Herb butters freeze wonderfully use your hands to form the softened butter into a log and wrap tightly with freezer paper or plastic wrap Once the butter is frozen, slice it off as needed; use within three months