How to use Herbal Vinegars in Winter Cooking

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.

If you are looking for a few more creative ways to use your herb vinegars try these tips:

1. Make fluffier, great tasting rice add a teaspoon of vinegar the boiling water.  The rice will be easier to spoon and less sticky.
2. Revive vegetables that look tired and wilted, soak them in one quart cold water and a tablespoon of vinegar.
3. 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.
4. Cut grease and absorb odors on your wood cutting board, wipe down with a lemon, thyme or basil vinegar.
5. 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.
6. Keep food from sticking to a new skillet.  Boil about 1 inch of any herb vinegar in the skillet before using.
   
   
   
7. Season your favorite meats.  You can use an herbal vinegar to moisten the meat before rubbing in a spice rub. 
8. 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.
9. 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.