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OILS AND VINEGARS - SEASONED
Spicy Oil - 1/2 c olive oil, 3/4 tsp red pepper flakes and 1 finely minced garlic clove
Herb Oil - 1/2 c olive oil, 1-1/2 tsp each of finely chopped fresh rosemary, dill, oregano and thyme (use any one or a combination)
Tango Oil - 1/c c olive oil, 1-1/2 tsp small capers (with juice), and 1 tbsp fresh grated Parmesan Reggiano, 1 finely minced garlic clove, 1/8 tsp fresh ground pepper
Vinegars:
Use a good white wine vinegar for the base of these seasoned vinegars.
Chive - add 10 fresh chives - mixed green and vegetable salads.
Lemon-Basil - 3 sprigs fresh basil and 5 thin strips of lemon peel - fish.
Garlic-Peppercorn - 2 to 3 peeled garlic cloves and 4 to 6 whole black
peppercorns - Italian dishes.
Tarragon - 3 sprigs fresh tarragon - chicken and vegetable salads.
Raspberry - 1 c fresh raspberries - fruit and salmon salads.
Vinaigrettes:
Berry - 1 c olive oil, 1 c raspberry vinegar, 1/4 c fresh crumbled blue or parmesan cheese, 1/8 tsp fresh ground pepper
Cumin - 1/2 c olive oil, 1/4 red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp cumin powder, 1 finely minced garlic clove, salt
and pepper to taste |
