What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Herbed Vinegars
Our garden is a very happy place for cooking herbs - at least the damp winter-hearty ones like thyme and sorrel. It's usually too damp and cool in our little patch for warm weather herbs. It's like they don't drain enough or ever get warm enough to grow. This summer we planted basil in our new greenhouse - and now we have more than we can eat. The same holds true for purple shiso, which we bought as a young plant at our local farmer's market.
Not wanting either to go to waste, I've made some simple vinegars highlighting each of those herbs. I'm hoping they'll help our vinaigrettes retain some of that summer flavor longer.
Shiso Vinegar
3 c Shiso leaves, lightly packed
White vinegar
Basil, Garlic, and Pepper Vinegar
2 - 3 c Basil leaves, lightly packed
3 cloves garlic
15 black peppercorns
White vinegar
- Rinse jars and lids thoroughly.
- Stuff the herbs and additions into the jars and top with vinegar.
- Seal well and set in a dark place for 1 - 2 weeks, shaking the contents every other day.
Note: I put a layer of plastic wrap on first, and then a screw top. - When the vinegar is ready, strain the leaves out and pour into a new jar. Refrigerate.
If you're planning on giving this as gifts, stuff clean herbs or peppercorns into the new jars before sealing, labeling, and giving.
