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GRILLING WITH FRESH HERB STALKS
(from
the Food Network)
Use
large bunches of herbs (rosemary or thyme go well with salmon).
Dip them in water first, then lay on/near the flames and it
smolders and smokes.
LEMON BASIL
Take
several cuttings before it freezes and put them in water – they
will root and then you can keep them through the winter and
plant them in the spring.
ROSEMARY
Grows
along oceans. Inside, keep in a south window. Mist
it everyday at the same time of the day and it will maintain
itself and bloom in the winter
Don’t
have to keep it sopping wet in the pot – the misting is the
important part.
TOMATO AND CUCUMBER MARINADE (serves 6)
-
2
medium tomatoes
-
1
medium cucumber, peeled and thinly sliced
-
½
onion (Vidalia onions preferred), peeled and thinly sliced
-
½
cup salad oil
-
¼
cup white wine vinegar
-
1
teaspoon salt
-
1
teaspoon basil
-
1
teaspoon tarragon
-
1/8 teaspoon pepper
Alternate layers of tomato, cucumber and onions in a shallow
glass dish.
Combine salad oil, vinegar, salt, basil, tarragon, and pepper
and beat well.
Pour
over layered vegetables and cover and let sit in refrigerator
for 5-6 hours.
Drain
off but keep marinade.
Arrange on lettuce and drizzle marinade over vegetables
PARSLEY
Only
stays through the winter for two years then it will seed and
die.
Has a
very long tap root
CHIVES
Easily
kept in a pot, keep in the window.
Smell
is not overwhelming
SEASONING AN IRON SKILLET
Heat
the pan with oil. The metal's pores will open up and the
oil will soak in. Then the pan cools, the metal pores
close and hold in the oil.
Once
you have seasoned it don’t wash it with detergent, just use
water and make sure it is dry completely.
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