Flavoring Oils and Vinegars with Herbs, Cooks of Crocus

Second Part: Flavoring oils and vinegars. Class from Cooks of Crocus Hill class in the fall of 1993. OILS; Garlic in oil at room temperature is dangerous. Put herbs in jar-press down-Pour oil over all. Olive oil or canola oil. A mixture is nice. Cover and put in the fridg for 7 to 10 days. Take out and let warm to room temperature if the oil is hard. Strain and put back in the fridg. I have frozen oil with sucess. Put lemon flavors together. Put the other flavors together (this also applies to the flavored vinegars.) Mixes; (1. Italian parsley, thyme, garlic and oregano. (2. Rosemary and thyme (3. lemon mix-with garlic Canola shouldnt emulsify in the fridg. These are good with stirfry, salads, and drizzled over toasted french bread. VINEGARS; You can let these set out virtually forever. Use only apple-cider vinegar-it comes only in quart size jars. The other is flavored and tastes funny. You can also use wine vinegar. Stuff the bottle half full with herbs, then fill with vinegar. Good Mixes; 1. Lovage, tarragon, garlic and chives. 2. Lemon basil-opal-different variaeties. 3. Marjoram is nice in vinegar. Notes taken and typed by mary Riemerman Posted to MM-Recipes Digest V3 #221 Date: Wed, 14 Aug 1996 21:49:20 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>