Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip. Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil!
I noticed a post at The Gardener's Eden (read it here) recommending that you freeze some herbs in oil. It's also a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes. Given this use, the oil-and-freezer method of preservation works best with the tougher hard herbs such as rosemary, sage, thyme, and oregano. Soft herbs such as mint, basil, lemon verbena, and dill are usually added raw to a dish, and they don't respond as well to this kind of preserving. Here are some tips on preserving herbs in oil. Previous image Next image More on Preserving Herbs. Muffin-Tin Crab Cakes Recipe at Cooking. Roasted Portobello Caps Recipe at Cooking. Fast and Light Appetizers Recipe Collection at Cooking. Baked Parmesan Tomatoes Recipe at Cooking. Baked Parmesan Tomatoes Recipe at Cooking. Shrimp Bisque Recipe at Cooking. Teagan’s Food Musings. Smoked salmon and avocado stacks. My brother and I share many things.
A love of music. An obsession with trivia. Childhood memories. But one of our shared interests that most often connects us these days is our love of nostalgia and all things retro. Nothing pleases us more than finding the most obscure movie reference T-shirts online (how about an Overlook Hotel staff T-shirt? Or maybe a shirt advertising Abe Froman, the Sausage King of Chicago?? One of our earliest shared childhood memories was going to La Fontaine, a restaurant that was very popular in Port Elizabeth in the 1970s and 1980s – the kind of place where the italian owner wore a suit and greeted you by name at the door; where all the ladies were given a fresh flower corsage to wear; and a real live pianist played tinkly melodies from one corner of the room.
And I don’t mean that in a bad way! So my only dilemma was what to make with this delectable fishy bounty. SMOKED SALMON AND AVOCADO STACKS (makes 4) Ingredients: Method: Food - Recipes : Victoria sponge with strawberry jam. Reviving Old Spirits: Food + Cooking. James Rodewald finds great new liquors based on old blends enjoyed by George Washington, Ernest Shackleton, and others With apologies to George Santayana, it appears that those who cannot remember the past will be condemned to miss out on some spectacular booze. Have no fear, though, we promise this history lesson will be anything but dry; in fact, the result of our research and investigation is guaranteed to be a wetting of the whistle.
We’ll start our studies with another famous George and a rhetorical question: Could “George Washington slept here” (the first real estate cliché, predating “location, location, location” by a few years) owe something to our first president’s interest in distilled spirits? He was reportedly a moderate drinker, leaning to wine, and particularly Madeira, so it probably wasn’t overindulgence that made him so soporific. The genesis of Washington’s distillery can be traced to, perhaps not surprisingly, a Scotsman. Scottish Pancakes (Drop Scones) These are REAL pancakes! Real SCOTTISH pancakes! Otherwise known as 'Drop Scones' - another old family favourite, so quick and easy to make.
These were traditionally made on a 'griddle' which is really just a cast iron hotplate with a semi-circular handle which was hung over the fire. I've never had a griddle, but I have often used my electric frying pan. Recently we bought a 'fancy' cast iron non-stick hotplate which just sits across two rings on the hob. I suppose just about anything will do! You will need - A big mixing bowl hotplate or heavy base pan - very LIGHTLY greased and pre-heated to HOT 2 cups of SR flour 2 teasp baking powder 1 tblsp sugar 1 tblsp syrup 2 eggs milk Mix all together in the bowl, adding enough milk to make a 'batter' of 'dropping consistency' - (no lumps!) Pour out on to the hot griddle enough to make a pancake about 3 or 4 inches (75- 100mm) dia.
Sometimes I make a GIANT pancake per person. Best wishes from the Highlands of Scotland, Helen (Sarah-Jane's mum) February 2012. Seville oranges have such a short season. I'd bought a couple of kilos with the intention of making marmalade. 10 days later, they were still sitting there SCREAMING at me to be used. I've been so busy that I literally didn't have time to spare faffing about with marmalade, so I decided to turn it into an orange curd instead. I hoped that the tartness would be really apparent as it is with lemon curd. I adore that real mouth puckering citrus tang. At first taste, it was nice - but initially I was disappointed.
It was sweet and silky smooth. No tang. Then, just when you think it's all over, BAM - that strong orange taste and citrus tang kicks in several seconds afterwards... SEVILLE ORANGE CURD RECIPE (makes 3 smallish jars or two big ones) 200g sugar 3 eggs + 2 yolks 100g melted butter 250ml juice from seville oranges zest 1.1/2 seville oranges First of all, melt the butter and them add the seville juice and lemon zest. This lemon curd recipe does not need a double boiler. 1/4 tsp salt 1. 2.
Soft and Chewy Caramels. Well - last night was a late one. My dishwasher was away camping (lol). Oliver was asleep ....and I was skiddling around in the kitchen. This was one of two projects - but I've yet to do the photos of the other, so that will need to wait. I've been meaning to try making caramels for a while and it's one of those things I've just never got round to doing. The recipe for this came from Allrecipes.com and was posted by Barbara. Ingredients 2 cups white sugar 1 cup packed brown sugar 1 cup golden syrup / corn syrup 1 cup evaporated milk 1 pint double cream 200g butter (salted) 3 teaspoons of vanilla extract.
Add all ingredients to a very large, deep pot and bring to a steady boil. Boil for approx 45 mins until the temperature reached 250deg (firm ball). I stupidly forgot to position the pan clip on my thermometer - so it's in the caramel ! The next morning (or should we say 5 hours later...) WARNING - this recipe makes a serious amount of caramel. . Foodbuzz - Foodbuzz. Butterfly Cake Pops. As soon as the first glimpse of Spring arrives I can't help but want to make lots of bright things featuring yellows and greens – it happens every year without fail! That being said we had snow here less than a week ago (not so Spring-like!) , however no matter what the weather is like, the sight of bright, vibrant daffodils and tulips always makes me feel like Spring is in the air. To start getting excited about the prospect of Spring being just around the corner I couldn't resist making these Lemon Butterfly Cake Pops.
It's also Mother's Day in the UK this month (March 18th) so I thought these would make a delicious and beautiful addition to my Mother's Day Afternoon Tea that I did last year – especially since my Mum and I love Butterflies and they always remind us of my Grandma as she also loved them (and most likely initiated our love for them!). For the Cake Pops: (makes enough for roughly 48 cake pops) 215g/ 1 ½ cups plain or all-purpose flour 1 tsp baking powder ¼ tsp salt 125ml milk. Crêpes. Matt served a mission for our church in the Belgium Brussels/Netherlands mission. He spent most of his time in northern France and fell in love with fresh baguettes, good cheese, and crêpes. When I ask him to say it in French, it sounds like, “day crehp” and makes me laugh. He cut this recipe out of a magazine when he was in the city of Arras, France, a two-hour train ride north of Paris.
We have loved making these over the years and hope you love them too! Crêpe Recipe 1 cup flour, sifted 2 eggs 3 Tablespoons sugar 2 pinches salt 1 1/2 cups milk 2 Tablespoons melted butter or canola oil 1/2 teaspoon vanilla Put the flour, eggs, sugar, salt, and milk in a bowl and mix well with a wire whisk. Before cooking, mix well with whisk. I like folding them into triangles like you get from the street vendors. Other favorite fillings include: - Cinnamon sugar - Nutella & strawberries - Nutella & bananas - Powdered sugar - Brown sugar Savory fillings (don’t add sugar into batter for these) - Brie cheese Like this: SiliconeMoulds.com Blog. Butternut Squash, Chestnut & Gruyere Jalousie. Forgive me. This could be quite a large blog entry and photo heavy as I've got loads of photos etc this time to share.
Unfortunately, the photos of my Jalousie do it no justice at all - but time and light were not in my favour.... Jalousie is a fancy name for an otherwise basic slatted / latticed tart or freeform pie. It can be as simple or as fancy as you wish. With so many lovely autumnal vegetables freshly available, it seemed silly not to put them to good use. I've come up with this amazingly delicious combination. Jalousie [ˈʒælʊˌziː] n 1. 2.
[from Old French gelosie latticework screen, literally: jealousy, perhaps because one can look through the screen without being seen] Jalousie shown above was served with fresh beetroot steamed in a foil packet with cumin Recipe (serves approx 4 > 5) I prepared this the night previous to cooking and refrigerated overnight - simply for convenience. 1 x 500g block pre-made puff pastry 2 > 3 good quality butchers sausages (omit for vegetarian option) What are Chestnut Mushrooms? @ Earthy.com. Patty's Food. Anncoo Journal. Anncoo Journal: Koi Fish Jelly ~ CNY 2012. Warning alert: Copyright © Anncoo Journal ~ Please do not copy my pictures and pages as yours. In the blink of an eye we'll be celebrating the Lunar New Year in just a few days. Here I'm again posting Koi Fish Jelly with brighter colour which represent wealth and prosperity.
年年有余 nian nian you yu ~The word 'fish' 鱼or 'yu' 余 means literally every year having surpluses and it is a must have dish (steamed fish) for new year dinner. I'm taking a break for a week from blogging and be back end January. Wishing all readers especially our Chinese readers a happy and healthy year of Dragon! I'm submitting this post to : Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by Wen of Wen's Delight Koi Fish Jelly Ingredients: 500ml Water 100g Sugar 150ml Fresh milk 9g Agar agar powder 2-3 Pandan leaves 2 Fish molds (from Sunlik) 12 Black currants Using scissors to cut black currants into half and roll into tiny nibs with your finger tips as fish eyes.
祝大家在新的一年里健康辛福快乐！ Wild Mushrooms, Dried Mushrooms, Truffles, Gourmet Food & Recipes @ Earthy.com. Avocados Stuffed with Truffled Lobster Salad @ Earthy.com. 2 bay leaves 1 yellow onion, quartered 1 1/2 teaspoons sea salt 1/2 teaspoon fresh peppercorns 2 lobsters, about two pounds each 4 cups greens 2 tablespoons avocado oil 2 large ripe avocados, halved, peeled, and pitted 1/2 cup mayonnaise 1 1/2 teaspoons truffle oil 1/4 cup minced shallots 2 tablespoons minced fresh chervil 2 tablespoons shaved fresh truffles 8 chives Bring two gallons of water to boil in a large pot. Add the bay leaves, onions, salt, and peppercorns. Add the lobsters to the boiling water and simmer, covered, for about 10-12 minutes. Transfer lobsters to a colander. When cool, remove the meat from the tails and claws, using kitchen shears to cut the tough membrane on the underbelly of the tails.
Cut the meat into bite-sized pieces. Cover the lobster and place in the fridge to cool. In a medium bowl, lightly dress the greens with avocado oil and salt. Divide the lobster salad and heap equal portions on top of the four avocado halves. Beef Tenderloin Steaks Stuffed with Morels @ Earthy.com. Fettuccini Alfredo with Morels @ Earthy.com. Fettuccini Alfredo with Morels The sauce makes a great "base. " You can try frying and dicing some bacon and adding it to the sauce, or add some fresh sliced ramps sautéed with garlic. Diced cooked shrimp or chicken would also be delicious. You could experiment by using sherry instead of cognac, or even by adding some shredded cheese, or sour cream.
In a skillet melt 2 tablespoons of butter over moderate heat, being careful not to burn the butter. Add the cream, cognac, and salt and pepper to taste. Add the morels. Cook the fettuccine until al dente. While the pasta is cooking, melt the remaining 6 tablespoons of butter over low heat in a large, deep skillet. Drain the pasta, add it to the skillet, and toss with the butter. Add the morels, ½ cup of Parmesan, and salt and pepper to taste. Fettuccine with Morels and Sage Cream @ Earthy.com. Bow Tie Pasta with Smoked Salmon & Golden Caviar @ Earthy.com.