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Posts Tagged herbs

Garlic Scape Vinegar

Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade.
1-2 whole garlic scapes, cut to fit your bottle
Note: Add more garlic scapes for more flavor
1 cup light vinegar, like white or red vinegar, rice vinegar
Glass container with non-metal cap or cove
Handful of your favorite herbs ie: parsley, sage, rosemary, thyme, basil, mint

Note: Generally use the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.

Sterilize the bottle and cap, either by simmering in hot water on the stove for 10 minutes or washing in the dishwasher right before using. Allow to container and cap to dry thoroughly.
Wash garlic scapes and dry completely. Cut into lengths that will allow the scape to be completely submerged below the level of the vinegar. Any exposed piece of scape not in the vinegar will start to deteriorate and rot.

Gently bruise the scapes, by rolling over slightly with a rolling pin, to release a bit more flavor.
Place the scape pieces in the sterilized container and cover completely with vinegar. Add your choice of herbs. Cover with lid, cap or cork.
Store in the refrigerator, or other cool, dark place. The following day, check the level of the vinegar and add more if the level has dropped at all. It is possible that the scapes will absorb some overnight.

Allow to infuse for 10 days to 2 weeks, in a cool, dark place. Strain out original garlic scape pieces, if desired, and replace with fresh ones (if available), primarily for decoration. Will keep for 2-4 months.

Keep vinegar bottle out of sunlight or it will become cloudy.

The acid in the vinegar acts as an inhibitor for bacteria growth, but certainly keep an eye out for changes in color, an off smell, or cloudiness in the bottle and discard if there is a question. Storing the vinegar in the refrigerator, particularly in the summer months, is the safest.








Concia Zucchini

What you’ll need

From the share:
4 to 6 small zucchini, about 1.5 pounds
From your garden:
3 tablespoons chopped fresh mint or
2 tablespoons chopped fresh flat-leaf

From the kitchen:
2 large cloves garlic, minced
6 tablespoons olive oil
4 tablespoons red or white wine

Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut
the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let
stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat
dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the
olive oil in a frying pan over medium-high heat. In batches, add the zucchini
and cook, turning as needed, until golden on both sides, 4 to 5 minutes.

Transfer to a shallow serving dish and sprinkle with some of the mint mixture
and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and
vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with
vinegar in the dish, before serving. From: Cucina Ebraica , by Joyce Goldstein


Seared steak sandwich with Heirloom Tomatoes, Basil and Sweet Corn Mayo

4-5 oz. strip loin steak
Salt & pepper
3/4 cup mayonnaise
1 cup roasted corn kernels (fresh or frozen)
2 tablespoons fresh basil, chopped
1 cup ricotta cheese
2 tablespoons chopped herbs (such as parsley, chives, basil, tarragon)
4 1-inch slices Challah bread
4 tablespoons butter, plus extra for spreading
3-4 heirloom tomatoes
2 cups arugula
4 oz. Parmesan cheese

Bring steak to room temperature before searing (this will help with even and consistent cooking). Season steak with salt and pepper. Sear on high heat 3-4 minutes per side for medium rare (use a cast iron pan to give the steak good caramelization). Let steak rest 10 minutes, and then slice. Combine the mayonnaise in a bowl with the corn and fresh basil. Stir and season with salt and pepper. In a separate bowl, combine the ricotta with the mixed herbs.

Spread each slice of challah bread with butter, toast in pan until golden brown. Spread extra butter on the bread. Spread some ricotta on each slice of bread. Add some of the corn basil mayo, sliced tomato, then slices of steak. Top with arugula and shaved Parmesan.


Zucchini Noodles With Peanut Sauce

For the dressing:
1/2 cup natural peanut butter
1/2 cup water
1/4 teaspoon salt
1/4 cup rice wine vinegar
1 tablespoon chopped ginger
1 tablespoon sriracha (or less)
1 tablespoon agave
1 tablespoon tamari or soy sauce

For the salad:
1 1/2 lbs. zucchini
1 lb. cherry or grape tomatoes, sliced in half
1/2 lb. cucumber, sliced into half-moons (about 1 1/2 cups)
1/2 cup finely diced red onion
1/2 cup roasted, salted peanuts
1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped

Make the dressing:
Place all ingredients in a small blender and blend until smooth. That’s it! Keep sealed and refrigerated until ready to use.

Make the salad:
Slice the zucchini lengthwise, on a mandolin or by hand, into 1/8 inch thick slices. Stack those slices and cut them length wise into long noodle strips. Or Cut ribbons using a vegetable peeler.
Toss the noodles with the dressing, reserving some of the dressing for drizzling. Taste for salt, and top servings with tomatoes, cucumber, red onion, and peanuts. Drizzle with extra dressing as desired. Finish with fresh herbs and serve!

From: the

Herb Butter

makes about 1/2 cup (equivalent of 1 stick)

1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup finely chopped mixed herbs (such as basil, thyme, sage, parsley, dill, chives, tarragon, oregano, marjoram or rosemary)
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper

In a small bowl, combine all ingredients. Mix well until herbs are distributed evenly. Dump onto a piece of waxed paper or parchment, shape into a cylinder or disk, and seal ends by twisting, or pack into a ramekin (however you prefer to store and serve it) and cover with plastic. Chill in refrigerator until firm, at least an hour.

Will keep in refrigerator for about 2 weeks, and in the freezer for a few months

from:  the kitchen. com

8 Steps for Freezing Herbs in Oil

1.    Choose firm, fresh herbs, ideally from the market or your own garden.
2.    If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3.    Pack the wells of ice cube trays about 2/3 full of herbs.
4.    You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5.    Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6.    Cover lightly with plastic wrap and freeze overnight.
7.    Remove the frozen cubes and store in freezer containers or small bags.
8.    Don’t forget to label each container or bag with the type of herb (and oil) inside!

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