Sunday, November 29, 2015

Celebrate Flavor Infusion!!

Flavor infusion is all about creating your very own flavored oils and vinegars to enjoy in your home.They are simple as well as versatile, serving them as marinades, dressings,pesto's and even dipping sauces. The flavored vinegar's create a marvelous Christmas gift for friends and family, since they have a long shelf life.While the favored infused oils are best used once prepared such as a meat marinade or drizzled on salad at your next meal. These infusions are certainly worth a try since they are effortless to produce while including only two ingredients.They can be used with just about anything you can think of?

Just consider a simple Roasted Garlic Olive Oil that is purely made with garlic cloves as well as olive oil.I know you can think of many ways to add just that into your next meal!

Roasted Garlic Olive Oil

1/2 cup extra virgin olive oil
5 large garlic cloves,peeled and sliced in half lengthwise

I preheated my oven to 350F.Then placed the extra virgin olive oil in my small ramkin.Then proceeded to peel and cut the garlic lengthwise.Then I placed the cloves into the olive oil bath.

Then to help infused the flavor, I covered the ramkin with aluminium foil and cooked the mixture for 30-45 minute in the oven.I did this till the garlic was soft when pierced with a fork.

Then I removed the garlic from the mixture.These cloves can be easily used towards another recipe such as a meat rub,or in a sauce or soup.

Then I transferred the olive oil to a sterilized glass bottle.This oil can be used immediately or refrigerated for up to 3 days.It will slightly harden similar to gelatin,but will become a liquid at room temperature.

Once created,I included this flavored olive oil in my meal plan. I created a simple delicious spaghetti and meatball dish with a side of toasted garlic bread.This roasted garlic olive oil was wonderfully aromatic with a mild garlic flavor.It was delicious drizzled on fresh french bread and served along side a tomato based sauce.Its was also great as a rub for chicken along with a bread crumb crust.YumYum! So can you think what you might used this olive oil for? Overall, its a two thumbs for me in flavor,versatility and simplicity.

Wednesday, November 11, 2015

Homemade Condiments:Mustards And Mayonnaise

Homemade condiments has done it again with creating an inexpensive as well as delicious homemade recipe.This time it's the ever so popular mayonnaise that continues to be regarded as a stable in many households.This specific homemade version actually overshadows the commercial brand in its flavor,but still doesn't hit the mark 100% in thickness as well as appearance.However Jessica Harlan has offered us recipe enthusiasts something more beneficial.Just consider, not only mayo?,but variations such as Dijon,Dilly Horseradish,Tarragon and even Bacon mayonnaise.Those new flavours make you forget all about the differences in store brand and makes you want to make these yourself. These recipes are all super easy to make and if you have a food processor or even a mini chopper at your disposable it will get the job done quick.If not? A whisk is the good old fashion way! So how about  a BLT with homemade bacon mayonnaise,sounds mouth-watering doesn't it.

Bacon Mayonnaise!!

Basic Mayo
  • 2 pasterized egg yolks (Dont Have? Branbrae liquid whole egg-measure 2 eggs)
  • 1 tbsp white vinegar (Try Balsamic vinegar for a variation)
  • 1 tbsp water
  • 1 tsp dry mustard
  • 1 cup vegetable or corn oil (Dont have? Replace with olive oil)
  • 1 tsp salt or kosher salt,to taste
  • 2 tsp fresh lemon juice,to taste (Dont have? Replace with lemon juice concentrated)

Bacon Version
  • 3 strips of  finely chopped cooked bacon
  • 1 tsp of bacon fat/oil

For this recipe I used my wonderful Kitchenaid Mini Chopper to help quicken the process.However a whisk can get the job done just as well.

In the bowl of the mini chopper. I added the
equivalent of two eggs (Branbrae liquid whole egg), vinegar,water,dry mustard and bacon oil.Turning on my chopper to (chop) it began combining the mixture,till smooth and foamy. 

While holding down the button of the chopper,I began slowly adding the olive oil through the lids funnel,which also slowly drips in the liquid. During the process, the mixture began thickening and becoming creamier the more I added the oil. I used less then a cup of olive oil,which was around 200mls.

This mayonnaise will not be as thick as commerical brands, but thick enough to be used as a spread.Just remember were eliminating a lot of additives and extras by making our own. So it won't be exactly the same as store bought.It also will not have a very long shelf life and must be either used immediately upon making or stored and covered for up to three days in a refrigerator.Although with that little hiccup its definitely worth making and trying out the delicious variations.Its way better then the store bought.

Now for the flavor, I took off the lid and began adding the salt,lemon juice and finely cooked chopped bacon.Processing on low, till the bacon was immersed evenly throughout the mixture.Making sure to taste test, if I wished to add more salt or lemon juice,Although it was perfect as is. 

So once combined, I had extra bacon leftover and made a Toasted B.L.T. sandwich with the bacon mayo.The mayo itself was immersed in strong flavors. The saltiness of the bacon along with the dry mustard and of  course the signature tanginess from the vinegar as well as the lemon juice. It was deliciously thick and creamy while soaking though the toasted bread and melding the bacon,lettuce and tomato.A BLT is nothing without this essential condiment.

Overall,I give this bacon mayo recipe a two thumbs up.Its easy to make,full of flavor and inexpensive.