Tag Archives: herbs

Fresh and Lively Herb Vinaigrette

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Want something to do with all those fresh herbs that are available now that springtime is here? I’m a fan of vinaigrettes. They make great salad dressings, and awesome marinades. I love the play between the tang of a good vinegar, and the earthiness of herbs, or sweetness of citrus.

So try this out the next time you are at your local Farmer’s Market salivating over parsley, basil, and thyme.

This is an all-around salad dressing and marinade that is made in your blender. (Or with an Immersion Blender). Using fresh herbs ensures a taste that will awaken the palate, and bring salads to new heights. As a marinade it will add that special essence you need to grilled vegetables, or tofu and seitan.

Tools

  • A Blender or Immersion blender
  • A knife
  • A clean 1 quart jar

Ingredients

  • 2 tbsp fresh Oregano, cleaned, stems removed
  • 2 tbsp fresh Thyme, cleaned, stems removed
  • 1/3 cup Basil leaves, packed
  • 1/4 cup Parsley, chopped, stems removed
  • 1 tbsp lemon juice
  • 3 tbsp White or Red Vinegar
  • 1 cup Olive Oil
  • S & P to taste
  • 2 tbsp water to blend herbs

Process

Place the first six ingredients into the blender, and puree on the liquefy setting. If using an immersion wand, place in a tall container (at least an 2 inches taller than the ingredients to prevent splash) and start blending. Add a bit of water to get the herbs going. The onions/shallots will add liquid as they break down. Slowly add the olive oil into the blender, a few drops at a time, this will emulsify* the two liquids.  Adding a bit more water helps to stabilize the vinaigrette so that it doesn’t separate over time.

After adding a quarter cup, stream the rest of the oil into the blender. Be careful not to “cook” the ingredients. Some blenders have a tendency to run hot, and if the vinaigrette heats up it will break. You can fix this by refrigerating the vinaigrette for a little while, and then remixing it.

If you are using an Immersion Blender there is less risk of this happening. Just keep blending to a consistency you like.

Use on your favorite salads or to marinade veggies for the grill.

*emulsion is a process in which you are blending two disparate ingredients. The beginning of the process is slow as you add a few drops at a time of the one (oil) to the other (vinegar). After the mixture stablizes, you can add more of the oil at a time, checking to make sure it is blending properly.

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Curry Leaves Found In Phoenix

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I’ve been all over the place. Local markets, Asian Markets, big stores, small stores, farmers markets. I’m looking for a local source for curry leaves and I can’t seem to find one. I was especially frustrated when I was told that they are an “oddity” and “exotic”.

Yes, the curry plant (Murraya Koenigii) is indigenous to India, and an essential ingredient in South Indian cooking . Why would I think any market in Phoenix would have them? Well, because I have found them here before. And we have a population of Indians, and a great South Indian Restaurant, Udapi Cafe. Wouldn’t there be a good local source for curry leaves?

I was able to get some information from one of the vendors at my favorite farmers market. She directed me to Tropico Mango. I emailed the nursery about obtaining a plant. I received a response in less than an hour. “Yes, we have them.” So this next week I am going out and purchasing a curry plant/tree. Then I will have my own source of this very important ingredient in South Indian cooking, the cuisine I am currently exploring.

I am glad that the search is over. I’m a bit tired from spending time and gas chasing all over town for an elusive and rare ingredient that is so important in South India, but not here in the Great Southwest.

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Variations on Rice Recipes: Lavender infused Rice

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Lavender adds a perfume taste and scent to rice. Use a delicate grain like Jasmine for this infusion. Serve on a special occasion like Mother’s Day, and if you can find lavender flowers, they make a great presentation on the platter.

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Lavender infused Rice

Ingredients

  • 2 cups water
  • 1 cup jasmine rice, rinsed and drained
  • 2 tsp lavender, chopped

Process

Bring the water to a boil in a sturdy sauce pan. Add a pinch of salt, the lavender, and the rice.

Turn the heat down to a simmer, cover with a tight lid and cook for 30 minutes.

When the rice is done, fluff with a fork, and add to your favorite entrée.

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Taking Stock

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A good soup or sauce, and even some dressings have a solid stock base to them. I like to cook beans in a vegetable stock because it adds a certain depth of flavor. Yes, you can make the stock in the pan when making the soup, but sometimes time constraints demand that a prepared stock is used.

Here’s my most basic vegetable stock. Feel free to embellish in any way you want. Let me know the results.

Tools: A good stock pot

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Vegetable Stock

Ingredients

  • 2-4 tbsp Sunflower or Safflower oil
  • 2 stalks Celery, medium dice
  • 3-4 Carrots, medium dice
  • 2 Yellow onions, medium dice
  • Sachet of herbs (Bouquet Garni)
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Marjoram
  • 1 tsp Chervil
  • 4 quarts Water
  • 1-2 tbsp Salt

Process

Dice up all the vegetables, and prepare the Sachet.

Heat up your pot and add the oil, get that heated up, then add all the vegetables. Stir and let cook on a medium low heat until the vegetables soften (onions will start to look translucent).

Add the water and bring the stock up to a boil. Once boiling, drop the heat down to a simmer, add salt. Cook for about an hour and a half to 2 hours. Remove from heat, strain out the vegetables, and cool down (see: cooling procedures). Place in appropriate containers, and freeze if not used right away.

Notes

Tip: Use an ice tray to freeze cubes of vegetable stock for when you only want to add just a little bit.

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Personal Chef Time

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I had the opportunity and the time to create a special dinner for a friend’s birthday. And here’s what I created.

The Menu:

  • Quinoa fruit Cakes
  • Tofu and vegetable skewers marinated in a fresh herb vinaigrette
  • Grilled/smoked zucchini and squash
  • Micro green, jicama, and strawberry salad, complemented with a toasted cumin lime vinaigrette

I’ve been working more with Quinoa, and decided to utilize diced fruit. While cooking the quinoa, I added a bit of orange juice as part of the liquid. The second stage is to add a bit of flour/water mixture, put it in individual timbuls and bake it in the oven until the quinoa sets. This allows the fruit to blend with the grain, and I’m able to “turn out” the cakes onto the plate.

All the flavors worked well together. The tofu could have stood a bit more marinading, but I was rushed on time.

The skewers and squash were grilled/smoked with Mesquite wood. It gave the marinade a deep, rich tone, which complemented the lightness of the salad.

I was able to cook the meal, and keep it warm in the oven, then transport it to the dining site while still warm. And serve it before it cooled to room temperature.

Enjoy


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