Our growing season is drawing to a close, so it’s a good time to preserve some of the summertime flavor by making herbal vinegar. It’s simple to make and can add a wonderful shot of freshness to wintertime salad dressings, marinades, gravies, and sauces.
Herbs that make good vinegar include basil, bay, dill, fennel, garlic, lemon balm, marjoram, mint, rosemary, sage, savory, tarragon, and thyme. Flowers can also be used to make vinegar; and varieties to try include carnation, clover, elder flowers, lavender, nasturtium, primrose, rose, rosemary flowers, thyme flowers, and sweet violets.
To make herbal vinegar, cut fresh, perfect looking herbs; and [...]
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We love using fresh rosemary in our cooking (see Herbed Eggs), and find that it’s a very easy herb to grow. But a little rosemary goes a long way, so we always buy just one plant from the garden center in spring. Rosemary’s also a tender perennial, and in colder areas of the country it needs to be brought indoors if you plan to overwinter it.
Plants should be moved indoors before a good freeze, so I repotted ours today. I used a soilless planting mix because rosemary requires well-drained soil and because it’s light - I plan to just move this plant in and out each fall and spring, thereby avoiding the cost of a plant each year. I snuck a [...]
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When eggs are plentiful, this is one of our favorite weekend breakfast dishes. You can use whatever herbs (and quantities of herbs) that are your favorite, but fresh herbs are necessary for these eggs. This dish is adapted from a recipe in Barefoot Contessa In Paris by Ina Garten. Serves 2, but can easily be multiplied.
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
1/4 – 1/2 cup freshly grated Parmesan cheese
2 tablespoons half & half
1 tablespoon unsalted butter
Freshly ground black pepper
Crack 3 eggs each into two small individual bowls or ramekins, being careful not to break the yolks. Preheat the broiler [...]
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