I am loving this new phase! We made condiments all week--infused oils and vinegars, mustards, ketchups, jellies, relishes, pickles, and pesto. It's right up my alley because I'm big on making everything from scratch. I don't like to buy processed or convenience foods. I'm so excited about making ketchup! Today, for the first half of our lab, we cut up fruit and veggies to make garnishes. Chef Calvert demonstrated a couple of things and we each did those plus our own made up things. For the second half, we made chicken and fries so we could taste some of our condiments.
Chef DeCoster, our instructor for lecture, made this today in about thirty minutes. Impressive!
1.5 ounces fresh basil leaves
.5 ounce flat-leaf parsley leaves
4 ounces olive oil
Blanch the basil and parsley leaves in boiling salted water for 20 seconds. Shock in ice water and drain on paper towels.
Combine the blanched herbs with half of the oil in a blender and puree very fine. Add to the remaining oil. Strain through cheesecloth.
Transfer to a storage container or squirt bottle. Refrigerate.