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Sempre Avanti
Canada 150


      In the Kitchen with Sandra: Harvest Time!

      Sep. 11, 2012

      September is a great month for preserving nature’s bounty; fruits, vegetables and even fine herbs. I find myself with bunches and bunches of fresh herbs from my garden. And so I found a great way to conserve them and use them all year round by pureeing them and making a marinade. I am an absolute fan of marinating my meats and vegetables, and as such I always have a marinade on hand.

      The New Professional Chef quotes a marinade as “an appareil used before cooking to flavor and moisten foods, may be liquid or dry. Liquid marinades are usually based on an acidic ingredient, such as wine or vinegar. Dry marinades are usually salt based.”

      To get started here is what you need:

      Equal amounts of fresh fines herbs from your garden (mine included flat leafed parsley, basil, chives, and mint), washed and stems removed
      2-3 cups canola oil
      1-4 cloves of fresh garlic
      1-3 small fresh hot chili peppers, seeded

      In a food processor begin by pureeing the herbs, using ¼ cup of oil at a time. You want to make a thick puree so you may not need all the oil. Add the garlic and chili peppers. Continue pureeing until a thick consistency is obtained.

      At this point the base of the marinade is complete, and ready to be conserved. Place the puree in small 2-3 ounce containers and freeze them. When it’s time to make and use the marinade defrost the puree in the fridge overnight. The following day the puree will be ready for the marinade.

      To complete the marinade you will need:

      The defrosted pureed base
      2/3 cup oil (I prefer olive oil or canola oil)
      1/3 cup vinegar or wine
      Salt and pepper to taste

      Mix these ingredients together to complete your marinade. You can brush this on your vegetables before grilling them, or on your meat or poultry. I love to marinate my meat and poultry 24 hours before cooking.

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