This article you will show how to use fresh herbs to prepare delicious salad dressings and vinegar savoury herb. These two elements will take your normal salads to new culinary heights.
I plant several pots of small clay with basil, thyme, Rosemary and parsley flat sheet. I began them outside, and when they are established that move the window of my kitchen and this way I can clip a few branches and add to salad or my recipes as I prepare them on the stove or oven.
Another use of fresh herbs is as an ingredient for salad dressings and vinegar flavor. One of my favourite subtle vinaigrette recipes is dill vinaigrette. I have a balloon that use for the manufacture of clothing with a mouth wide and a top of the page can be securely fixed. In fact, an empty mayonnaise jar will work in a pinch. Here are the instructions for the preparation.
DILL VINEGARETTE:
¼ cup vegetable oil
2 tablespoons red wine vinegar
1 ½ tsp white sugar
weeds fresh chopped dill ½ teaspoon 1
1/8 tsp salt
power of onion 1/8 tsp
power of garlic 1/8 tsp
1/8 teaspoon mustard dry
1/8 teaspoon ground black pepper
PREP DIRECTIONS: Combine all ingredients in a blender until smooth, cover and refrigerate until this that refrigerated. Shake the mixture once again, just before serving. YIELD: about of ¼ Cup.
HERB ITALIAN DRESSING:
quarter teaspoon fresh oregano leaves
power of garlic 1/8 tsp
1/8 teaspoon white pepper
¼ teaspoon mustard dry
Spoon chopped fresh chives
Spoon chopped fresh leaves flat parsley
1 pinch of ground red pepper
Spoon café Mrs. Dash quarter Italian flavour
a spoon of minced onion flakes
½ teaspoon sugar
wine vinegar ½ Cup
1 cup of olive oil
PREP DIRECTIONS: Combine all ingredients in a pot and the lid and shake vigorously. Cool down for at least ¾ hour to blend flavors. Shake even when it is ready to serve. YIELD: Approximately 1 ½ cup
Vinegar flavoured: Any other use of your fresh herbs is flavoured Vinegars. There are several varieties of vinegar flavoured on the market, but I believe that the preparation of my own is not only delicious, but very satisfying. Indeed, they make terrific gifts warming home or vacation. The preparation is very simple, depending on whether you use fresh herbs or dried herbs / powder. I found several sources of unique bottles online and my collection of flavoured Vinegars is a nice Visual addition to my kitchen decor, as well as very practical. I conclude that each flavoured Vinegars will give unique a simple salad flavour boost and you can match the vinegar to a flat individual use.
I have experienced and "amended" my vinegar over the years and this is what I found to work for me. Add about 4 ounces of fresh each quarter of vinegar that use herbs. I do chop herbs. I cut full cut-off of herb to the same length of the bottle, that I will use. You can use a variety of types of vinegar and which only adds to the visual appeal of the vinegar finished. Typically, white vinegar creates a palette vacuum taste for your herbs. Malt vinegar has its own taste characteristics and various herbs will combine to give a unique flavour. Once you add your herbs for bottles, their hat and leave them to sit for 5 to 7 weeks to fully develop the flavor you are looking for. The vinegar will act as a preservative for fresh herbs in your bottle. Tip: If you're impatient and want flavoured Vinegars pressed try this. Add 2 oz of herbs, dried to a pint of vinegar and bring the mixture to a boil and then reduce heat and simmer for about 35 minutes. The mixture of the strain in clean bottles and cap tightly.
In my next two articles, I will cover pairing your herbs with food.
Copyright © 2011 Michael James H.
About the author: Michael "Herb" James has published several e-books and eCOOKBOOKS dealing with the art of breeding and using fresh herbs. His recent eBook, "The Herb Garden Information Guide practical" contains everything you need to succeed in your efforts of herb gardening. For more information, visit its Web site at http://www.herbinfosite.com/tips or his YouTube channel at http://www.youtube.com/herbinfosite
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