DIY: Quick Kitchen Fixes
Getting in touch with your herb garden's unlikely heroes.
PHOTO VIA ADOBE STOCK
Herb garden out of control? Forgot to buy salad dressing? Butter’s just sitting there looking sad? Good news: You can perform a miracle second act. Here are four quick kitchen fixes that turn everyday odds and ends into something worth serving.
Infused Simple Syrup
Combine equal parts sugar and water (one cup of each, for instance) in a saucepan with a handful of spices, citrus peel or herbs (mint, rosemary, ginger, lavender). Simmer until sugar dissolves, then let steep off-heat for 15–20 minutes. Strain and store in the fridge for up to two weeks. It’s great in cocktails and iced tea or drizzled over fruit. Try a basil simple syrup in your lemonade.
Herb Cubes
When parsley takes over your herb garden, snip a few clippings, discard the stalks and chop up the fragrant leaves. Fill an ice cube tray with the chopped parsley and pour your favorite olive oil into each cube until the herbs are just covered. Freeze in trays, then pop the cubes out and place in plastic bags. Store in your freezer for two to three months until ready to use. Works great in
pasta sauces.
Compound Butter
Let a stick of butter soften, then mash in a flavoring. Try chopped herbs, garlic, citrus zest, honey or chili flakes. Roll into a log in plastic wrap or parchment paper and chill until firm. Slice off rounds as needed for steak, veggies or toast. Keeps in the fridge about a week, or freeze for longer. Also a great spread on crostini.
Salad Dressing
The magic ratio is two parts olive oil to one part vinegar. Experiment with flavored oils and vinegars, such as dill-infused olive oil with cucumber vinegar, or pear-infused olive oil with vanilla vinegar. Add two to three herb cuttings (rosemary looks especially nice) for flavor and a nice visual. Shake well and serve immediately.
