Green Garlic Parsley Lime Flavor Bomb


Green Garlic Parsley Lime Flavor Bomb
Makes about 1 1/4 cup
This highly flavored mixture is great over vegetables, as part of a marinade for fajitas, or as a drizzle over grilled fish or chicken.
2 tablespoons green garlic
1/2 cup packed Italian parsley
1/4 cup sweet lime juice
3/4 cup extra virgin olive oil
1. Combine the ingredients into a food processor, and process until blended.
2. Pour into ice cube trays, freeze until firm and transfer to zip-lock bags. Store for up to 3 months in the freezer.
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Marinated Walla Walla Onions


Marinated Walla Walla Onions
Try these in salads, on burgers, or sandwiches.
One Walla Walla Onion, peeled, cut in half, and sliced into thin 1/2 moons
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Pinch of red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put the onions into a glass bowl. In another bowl, whisk together the remaining ingredients.
2. Pour over the onions, cover, and refrigerate for at least 4 hours, or up to 24 hours.
3. Drain off the marinade and keep the onions in the refrigerator for up to 5 days.
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Lemon Dill Veloute


Lemon Dill Veloute
Makes about 3 cups
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt and pepper to taste
1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbled form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
2. Stir in the cream, zest, lemon juice and dill, and season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.
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Kumquat Chutney


Kumquat Chutney
Makes about 2 cups
2 tablespoons vegetable oil
2 cups kumquats, sliced, and seeded
1/2 cup finely chopped red onion
1 tablespoon grated ginger
2 teaspoons finely chopped green garlic
1/4 cup packed brown sugar
2 tablespoons white vinegar
1/2 teaspoon ground cumin
Pinch cayenne
1. In a Dutch oven, heat the oil over medium high heat, and saute the kumquats, onion, ginger and garlic, until the onion begins to soften.
2. Add the sugar, vinegar, cumin and cayenne, and bring to a simmer.
3. Simmer for 20 to 25 minutes, until the mixture is thick. Cool the chutney and use as a condiment with curry, grilled chicken, or pork.
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Caramelized Kumquat Toast


Caramelized Kumquat Toast
Serves 4 to 6
2 tablespoons unsalted butter
1/3 cup sugar
2 cups kumquats, thinly sliced and seeds removed
1 baguette, sliced 1/2-inch thick and toasted
1/2 cup crème fraiche
Fleur de sel
1. In a skillet, heat the butter over medium high heat, add the sugar and stir until the sugar is liquid, and begins to turn a blond color.
2. Add the kumquats, and saute over high heat, until the kumquats are softened, and begin to caramelize.
3. Spread some of the crème fraiche onto the toasted baguette. Mound some of the kumquats onto the toast and sprinkle with the fleur de sel.
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Green Garlic Lemon Dill Flavor Bomb


Green Garlic Lemon Dill Flavor Bomb
Makes 1 1/4 cup
Use this flavor bomb to season rice, pasta, poultry, seafood, lamb, or vegetables.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
Grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 tablespoons green garlic
1/4 cup packed dill
Few drops Tabasco
Salt
1. In a food processor or blender, blend the ingredients, until the garlic and dill are chopped and the mixture is combined. Taste for seasoning, adding salt or more Tabasco.
2. Freeze the flavor bomb in ice cube trays, or in portion containers.
3. To use, melt the flavor bomb over low heat and incorporate into your dishes.
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Lemongrass Flavor Bomb


Lemongrass Flavor Bomb
Makes about 1 cup
Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir-fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley.
1 stalk lemongrass, tough outer layer removed, and finely chopped
6 garlic cloves
1 cup firmly packed Italian parsley
1/2 to 3/4 cup extra virgin olive oil
1. In a food processor, or blender, combine the lemongrass, garlic and parsley. Process until chopped.
2. Add the oil, and pour the mixture into ice cube trays. You will have about 3 tablespoons of the mixture in each cube. Freeze. When the cubes are firm, transfer to zip-lock bags and make sure to label them!
3. When ready to use, melt the cube over low heat.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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