Apples For Fresh Applesauce
HERBAL SAUTE OILS FOR THE FREEZER
I make a lot of herb “pastes” for the freezer by whirling a bit of water or oil with fresh herbs. They’re great for adding to cooked dishes. But I wanted to share a recipe that Amy Tobin and I talked about when she interviewed me for her radio show. You can make herbal sauté oils for the freezer by changing the ratio of oil to herbs. Here’s how I do it:
Pour olive oil or other oil into ice cube trays about 3/4 the way up. Then add a thin layer of chopped herbs to the oil. The herbs will sink into the oil. Freeze and use for sautéing. You can make single oils with one herb, or multiple oils, like basil, thyme and rosemary together, or tarragon and lemon grass. Use your creative license!