We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Most people want to serve God, but only in an advisory position.

Herbes De Provence Vinegar

0
(0)
CATEGORY CUISINE TAG YIELD
Grains Condiments, Vinegars, Gifts, Cooking lig 16 Servings

INGREDIENTS

1 c White wine vinegar
1/4 c Basil leaves; crushed
1/4 c Thyme leaves; crushed
1/4 c Oregano leaves; crushed
1/4 c Rosemary leaves; crushed
2 ts Black peppercorns; crushed
1/4 ts Fennel seeds
2 Bay leaves; broken in half
2 Basil sprigs
2 Thyme sprigs
2 Oregano sprigs
2 Rosemary sprigs
1 Bay leaf
1 cup.

INSTRUCTIONS

ADDITIONS
1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2
weeks in a cool, dark place, gently shaking jar occasionally.
2. Strain the vinegar mixture through a cheesecloth-lined sieve into a
glass measure or medium bowl, and discard solids. Pour into a decorative
bottle, and add basil sprigs and remaining ingredients. Seal the bottle
with a cork or other airtight lid, and store in a cool, dark place. Yield:
~(Edited by Pat Hanneman 10/01/98)-
Notes: This vinegar contains many of the same herbs commonly found in
Herbes de Provence, the dried-herb blend used in southern France for
roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?