Herbal vinegar is a summer activity generally, as it is best made with fresh herbs, but if you can get fresh herbs where you are, then follow the instructions in this previous blog post to create your own herb vinegar.
People
often ask what to do with herb vinegar and I find it is the best ingredient to
jazz up soups (add a couple teaspoons as cooking is finishing.) A splash will
brighten up fresh steamed vegetable just before serving. Marinades are also a
great way to use vinegar, to tenderize meats and add flavor to poultry. And at
this time of year when salads and dieting are part of most meal conversations,
a vinaigrette dressing made with herb vinegar will add a bunch of flavor and no
calories.
Here are a couple recipes to try
Herb Shallot Marinade
Great on pasta and vegetable salads. Tenderizes less
expensive cuts of meat. Chicken breasts are delicious marinated 3 to 4 hours or
overnight, then broiled or barbecued.
- 3/4 cup oil
(olive)
- 3/4 cup of any
Herbal Vinegar
- 3 Tbls.
shallots, finely chopped (you can substitute finely chopped white onion)
- 1 Tbls. fresh
parsley, chopped
- 1 tsp. garlic
salt
- 1/2 tsp. ground
black pepper
Mix all ingredients in small shallow bowl, beating until
well blended. Use to marinade any cut of beef or pork or chicken breasts or
thighs. Use enough to over the protein and allow to marinade overnight or
at least 4 hours. If using on fish, marinade only about 1 hour before
cooking.
Vinaigrette Dressing
- 3/4 cup
vegetable or olive oil
- 1/4 cup herb
infused vinegar
- 1 tsp salt
- 1 tsp dry
mustard
- 1/2 tsp sugar
- 1/2 tsp garlic
powder
- 3 to 4 drops
hot pepper sauce
In a jar with a tight-fitting lid, combine the ingredients
and shake well. Chill and use over mixed salad greens or
vegetables. Makes 1 cup.
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If you are looking for a few more creative ways to use your herb vinegars try these tips:
- Make fluffier, great tasting
rice add a teaspoon of vinegar the boiling water. The rice will be easier to spoon and
less sticky.
- Revive vegetables that look
tired and wilted, soak them in one quart cold water and a tablespoon of
vinegar.
- Prevent hard-cooked eggs from
cracking by adding 2 tablespoons of herbal vinegar per quart of water
before cooking. This also helps
shells peel off faster and easier.
- Cut grease and absorb odors on
your wood cutting board, wipe down with a lemon, thyme or basil vinegar.
- Prevent cut fruits from darkening. Apples, pears, peaches, avocadoes and potatoes all darken when the starches oxidize. Drop the cut items into a bowl of water with 2 teaspoons of lemon vinegar.
- Keep food from sticking to a
new skillet. Boil about 1 inch of
any herb vinegar in the skillet before using.
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- Season your favorite meats. You can use an herbal vinegar to moisten the meat before rubbing in a spice rub.
- Honeydew melon, cucumber, grapes, and celery make a beautiful green salad. But it's a simple dressing of honey, white wine vinegar, and mustard seeds (1 – 2 tsp) that can "pickle" and elevate these ordinary ingredients into a sweet-tart masterpiece.
- Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic powder and a pinch of salt, then pour vinegar over all. Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.
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