Herb Vinegar Food

HERB VINEGAR

Steps:

• If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer (do not boil). Carefully pour into containers. Let cool to room temperature. , Remove garlic after 24 hours. Cover and store in a cool, dry place for up to a year.

HERB-VINEGAR POTATO SALAD

Steps:

• Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

HERBAL VINEGARS

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
• Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.

YOUR OWN HERB VINEGAR

Steps:

• selet a clear bottle with a cork (a well washed wine bottle is just fine).
• wash herbs thoroughtly and dry completely.
• place herbs in bottle with room to move freely.
• Add vingegar then put hte cork in the bottle.
• steep for at least 2-3 weeks.
• add to your favoriate salad dressing.
• lasts up to 4 months.

HERBED POTATO SALAD

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERB VINEGAR

Steps:

• In tightly covered glass jar or bottle, shake vinegar and herb leaves. Let stand in cool, dry place 10 days.
• Strain vinegar; discard herbs. Place 1 sprig of fresh herb in jar to identify flavor if desired. Store covered at room temperature up to 6 months.