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Mary Samida preserves food both to look and to taste good.
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Hobbyist Mary Samida shares a simple preservation techniques that produce beautiful and tasty results: Herbed Champagne Vinaigrette - First, pour out half a bottle of champagne (saving half).
- Using a funnel, pour vinegar into the champage bottle.
- Arrange herbs in small decorative bottles and pour the champagne-vinegar mixture over them, then tightly seal the bottle. Some of Samida's favorite combinations are rosemary, thyme, tarragon and parsley; carnations and mint leaves; and chili peppers and lemongrass.
- Samida suggests that others experiment to find new combinations. The flavor of the mixture takes about two weeks to develop fully and can be used as a dressing or meat marinade.
RESOURCES :
Preserving Summer's Bounty
Model: 0875969798
Author: Susan McClure (Editor)
The Food Lover's Guide to Canning: Contemporary Recipes & Techniques
Model: 1579901182
Author: Chris Rich
Preserving in Today's Kitchen
Model: 0805048812
Author: Jeanne Lesem
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