Today’s tip of the day comes from Martha Stewart’s Cooking School – her newest book, on shelves now!
To infuse oil with tender herbs, combine 1/2 cup extra-virgin olive oil and 1/2 cup vegetable oil. Blanch one bunch of fresh leafy herbs, about 5 seconds. Immediately transfer to an icebath to stop the cooking and preserve the color. Drain and squeeze out excess liquid, then process herbs in a blender with 1/2 the oil until smooth. Add the rest of the oil and process until herbs are very fine – about one minute. Refrigerate in an airtight container overnight. Return to room temperature, then strain oil several times through a fine sieve. Discard the solids. Store in an airtight container, refrigerated, up to one month.
For visual effect, add a couple of sprigs of woody herbs to the bottle.
I feel like I have parsley growing out of my ears! One of my favorite herbs, when planting my garden I thought I couldn’t plant enough of it! Well, I am here to tell you I have plenty.
Here is one of my favorite ways to use copious amounts of it. Though it’s traditionally used as a garnish for veal shanks, I think it’s great over grilled anything!
1/2 cup finely chopped parsley
2 tbsp finely chopped garlic
4 tsp lemon zest
1/4 tsp ground black pepper
Toss all ingredients together and serve immediately.
As you may know, many herbs and spices have medicinal properties. This week, we’ll share a different one each day.
Turns out, if you had to pick just one herb to aid in the prevention of cancer, it should be rosemary. Rosemary can actually help prevent the carcinogens from adhering to your DNA, therefore limiting the number of carcinogens that actually hang out in your body. Those carcinogens are what can eventually lead to the formation of cancerous tumors.
So how should you use rosemary??? The same as you always do, just liberally!