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Showing only recipes by “Debra Ponzek.”

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15607
basil-oil

Basil Oil

This recipe illustrates the method for making a basic herbal oil. Blanching the herb reduces its volume by half and also sets its color, ...

15608
chive-oil

Chive Oil

Fresh chives, blanched and then shocked to fix their color, give this oil it's emerald-green hue and delicate oniony flavor. Even without...

15609
rosemary-oil

Rosemary Oil

The process of making an oil from pungent, spicy rosemary differs from the usual method, in which the herbs are blanched and then pureed....

15610
roasted-garlic-black-olive-oil

Roasted Garlic-Black Olive Oil

This oil is pure Provence, with shiny, dark-brown olives and the irresistible aromas of roasted garlic and olive oil. The robust flavors ...

15611
beet-oil

Beet Oil

This shocking-pink oil requires an electric juicer, or purchase fresh beet juice from a health-food store or produce market. It’s e...

15612
carrot-oil

Carrot Oil

Fresh carrot juice is reduced to a flavorful syrup, then combined with a mild oil that lets its flavor shine through. If you don’t ...

15615
curry-oil

Curry Oil

This oil has a beautiful yellow color. Heating the spices before combining them with oil unlocks their aroma and flavor. Time is importan...

15617
sherry-vinaigrette

Sherry Vinaigrette

This recipe illustrates the fundamental method for making a balanced vinaigrette. First, salt and herbs are mixed with the vinegar. Then ...

15619
basil-vinaigrette

Basil Vinaigrette

Basil-flavored oil rather than fresh herbs gives this vinaigrette an emerald-green color and a subtle but unmistakable herb flavor--as we...

15621
balsamic-vinaigrette-makes

Balsamic vinaigrette: Makes...

This has deep, rich color and flavor. It makes a good marinade and also goes well with any fowl. Although fine aged balsamic vinegar is c...

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