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Showing only recipes by “Debra Ponzek.”

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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, ...

by Debra Ponzek


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...

by Debra Ponzek


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....

by Debra Ponzek


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 ...

by Debra Ponzek


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 especia...

by Debra Ponzek


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 have a...

by Debra Ponzek


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...

by Debra Ponzek


Sherry Vinaigrette

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

by Debra Ponzek


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...

by Debra Ponzek


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...

by Debra Ponzek


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