Using Herbs for Cooking
Thursday, May 29th, 2008
• Salsa Verde with Nasturtiums
Makes: About 2 1/2 cups
1 1/2 cups packed Italian Parsley Leaves
1 1/2 cups loosely packed nasturtium leaves
1/4 cup loosely packed marjoram or oregano leaves, or a mixture or both
One 1-inch slice country bread, crusts removed
About 1/2 cup olive oil
1/4 cup mince sweet onion
3 garlic cloves, minced
2 tbs. white wine vinegar
1 tbs. capers
Salt and freshly ground pepper, to taste
In a mortar, pour parsley, nasturtium and marjoram or oregano leaves with a pestle, or chop leaves in a food processor. Soak the bread in a little water for10 minutes, then squeeze most of the liquid from it. Add the bread to the mortar or food processor and mix it with the herbs.
Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate. It may take only about 1/3 cup, it should be a sauce consistency, not too thick though. If it gets too thick you can add some water to thin it out.
When the olive oil has been added, blend in the onion garlic, vinegar and capers. Season to sauce with salt and pepper.
Let stand at least 30 minutes before using. Adjust the seasoning and serve at room temperature. The olive oil will not emulsify completely, a little will remain on top of the sauce. Stir the leftovers in a tightly covered glass container in the fridge for up to one week.
• Making the Nasturtium Vinegar
Makes: 1 pint
About 1 to 1 1/2 cups loosely packed nasturtium flowers (plus other herbs, if desired)
1 pint while wine, rice wine or apple cider vinegar
Harvest your flowers and herbs on a sunny morning, rinse them if necessary and pat them dry. Bruise them slightly to release their flavor. Fill a clean jar about half to three-quarters full of the flowers and herbs, then cover them with vinegar. Use a plastic rather than metal lids because the vinegar’s acid will eventually leach out and corrode the metal. Label the jars.
Place the jar in a cool, dark place. If you begin steeping the herbs in the vinegar in the morning, you will have a mildly flavored vinegar you can use by the evening. The longer the vinegar stands, up to 4 weeks, the more flavor will come through when you go to use them. Eventually, however the flowers and the herbs will deteriorate and the flavor will not be as bright. To avoid this, sample the vinegar on 10 days to 2 weeks after you mix it, and continue to taste it every few days thereafter.
When the vinegar has reached its full flavor, strain out the flowers and herbs. Strain the mixture again through the coffee filter to achieve crystal clear vinegar. Using a funnel, pour the vinegar into smaller bottles and label. Store the vinegar in a cool, dark place and use within a year.
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Earthly Eating Recipe
Balsamic Cranberry Drizzle
Makes: 1 1/2 cups
3 cups cranberry juice
1/2 cup balsamic vinegar
1/2 cup cranberries
2 tbs. sugar
In a saucepan combine 3 cups cranberry juice and 1/2 cup balsamic vinegar. Bring to a boil, and reduce heat. Simmer, uncovered, for 45 minutes until mixture is reduced to 1 1/3 cups. In a bowl toss together 1/2 cup cranberries and 2 tbs. sugar; add the juice mixture. Simmer for 5 minutes more until the cranberries begin to pop. Remove from heat. Cool and our into jars, and cover. Refrigerate up to 2 weeks.
Happy Eating!
