Thin Sirup calls for 3 cups of water to yield 3 1/2 cups of sirup.

Medium Sirup calls for 2 cups of water to yield 2 1/2 cups of sirup.

Thick Sirup calls for 1 cup of water to yield 1 cup of sirup.

It's that time of the season when the days are growing shorter and the garden is giving up the last of its fruits.  The herbs are still full, but it's just a matter of time when all that will remain is faithful Rosemary.

My Basil plants are BUSHY and it's a good time to harvest while the getting is good.  But HOW would I collect the leaves and keep them for later use?  The ice cube method? Making pesto?  No.  I really like using dried Basil in my cooking and baking, particularly having Basil in breads.

I pulled out my trusty horticulture encyclopedia and re-familiarized myself with methods of drying herbs. (Did you know that beside being food blogger and a Mom, I'm Horticulturist? Yep, got the B.S. degree and everything.) Anyhoo.  I came across the method of "Microwave drying".  I don't remember ever reading about this method before.  So, I just HAD to give it a whirl and see for myself.

HERE'S WHAT THE ENCYCLOPEDIA SAID

Microwave-dried herbs retain excellent color and potency.  Start by laying the herb foliage in a single layer on a paper towel, either on the oven rack or on the glass insert.  Cover the leaves with another paper towel and microwave on high for 1 minute.  Then check the herbs, and if they are still soft, keep testing at 20- to 30-second intervals.  Microwave ovens differ in power output, so you'll have to experiment.  Keep track of your results with each kind of herb.

Microwave drying is a bit easier on plant tissue than oven drying, because the water in the herb leaves absorbs more of the energy than the plant tissue does.  The water in the leaves gets hot and evaporates - that's why the paper towels get damp during the drying process- leaving drying plant tissue behind.  The plant tissue heats up a little because of the contact with the water, but the water absorbs most of the heat.  In a conventional oven, all the plant material gets hot, not just the water.

SO LET'S PUT THIS TO THE TEST, SHALL WE?

First, I used a tea towel instead of paper towels.  1. Tea towels are very thin, lightweight.  and 2.  I didn't have any paper towels.

Fresh Basil on a tea towel on microwave glass plate.

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I started with 1-minute on high, then proceeded to 20-second intervals.  I learned large Basil leaves needed 2-minutes, whereas the smaller leaves needed anywhere from 30- to 50-seconds.

Oops, too long and too little leaves.

BE CAREFUL that you don't start a fire in your microwave.  Very small leaves burn up very quickly.  As you can see from the brown burn mark on the tea towel.  After this lesson, I dried large leaves together then smaller leaves together.

Microwaved Dried Basil Leaves

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It's AMAZING how well this method works! And how the leaves retained their color.  I compared these leaves to the dried basil in my spice cabinet; the store bought basil was a sad gray.  When the leaves are completely dry, they crumble very easily.  You'll soon figure this out for yourself.  When they're not finished, they will have a little bend before they break.  Just put them back for 20-seconds or more.

Basil crumbles easily with a little finger pressure.

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NEXT CAME DRYING THE ROSEMARY

Fresh Rosemary

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Since dealing with such small leaves, I knew it wouldn't take more than 30- to 45-seconds to dry Rosemary leaves in the microwave.  It may be hard to tell from the left photo below.  The Rosemary dried in 40-seconds, and crumbled with a pinch of the fingers.

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LAST CAME GARLIC CHIVES

I figured Garlic Chives represented any fine herb.  I wanted to know if it would retain it's wonderful garlic taste.  Well, as close as it could get anyway.  AND IT DID!  It took on 30-seconds to dry the Garlic Chives in the microwave.

NOW CAME THE TIME FOR STORING THE DRIED HERBS

ALWAYS, ALWAYS store dried herbs and spices in a cool, dark, dry space.  Away from sunlight, heat and air.

Confession Time: I have a problem throwing good jars away.  My favorite are the dark brown yeast jars; they're EXCELLENT for storing herbs, spices and garden seeds.  I like to keep a sheet of mailing labels in my chaotic pen/grocery receipts/batteries/rubber bands/clothes pin/chewing gum/unknown keys -kitchen drawer.  Together, I have what I need to label the freshly dried herbs.

I hope you've enjoyed this post.  I had a BLAST discovering how to dry herbs in the microwave.  It felt like I was performing a magic trick.  I am changed forever.  Give it go and see for yourself!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

I just wanted you to see the differences in the yolks from chickens that eat grains, mixed grain & grass & insects, and chickens that only feed on grass and insects.

Their flavors are as distinctive as the colors indicate.  The bottom yolks shown are FAR BETTER than the flavorless yolk at top.  And that's all I've got to say about that.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Have you ever picked something new at the grocery store that was too interesting to pass up, then after you got home, you thought, "Now how do I cook it?"

Last week, I couldn't resist buying a scoop of raw pumpkin seeds from the nearest foodie mart dry bulk bin section. (I always save money in that section.)  It wasn't until I was ready to mix them into a batch of Fresh N Fruity Oatmeal Bread that I realized the seeds had to be toasted first.  Uh, and at what temperature and for how long?  I had to go blind on this one and just take a good guess.  After 7 minutes in the oven, SUCCESS was MINE, ALL MINE!  Bwa-Hahaha!

HERE'S ALL THERE'S TO IT
Heat the oven to 375ºF.  Spread the raw pumpkin seeds flat on a cookie sheet.  Bake for 5 to 7 minutes, until lightly golden.  If the seeds start popping like popcorn, turn down the oven temperature by 25 degrees.

Their toasty taste doesn't ask for any seasonings, not even salt.  I couldn't help eat a few handfuls before adding them into my bread dough.  I thought they tasted better than sunflower seeds.  And I wouldn't hesitate to buy them again just to have around for snacking.  Give them a try and see what you think.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

WHAT IS GARLIC?
Garlic (Allium sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves. Approximately 90 percent of the garlic grown in the United States is grown in California. California Early and California Late are the two major commercial varieties. California Early has white skins and is planted in December for harvest in July and August. The largest garlic variety, Elephant Garlic, has a very mild-flavored clove and is a close relative of the leek.

The pungent flavor of garlic is caused by a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense shortly after cutting or chopping. This chemical reaction cannot occur after garlic is cooked, which is why roasted garlic is sweet rather than pungent.

BOTULISM WARNING
Regardless of its flavor potency, garlic is a low-acid vegetable. The pH of a clove of garlic typically ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right conditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures. Moisture, room temperature, lack of oxygen, and low-acid conditions all favor the growth of Clostridium botulinum. When growing, this bacterium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food.

HARVESTING GARLIC
If you grow your own garlic, it is important to let it mature after harvest. Spread the harvested garlic heads or bulbs on newspapers or wire racks out of direct sunlight in a well-ventilated place to cure for 2 to 3 weeks or until skins are papery.

STORING GARLIC
Commercially, garlic is stored near 32 degrees F. However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60 degree F) dry, dark conditions.

PEELING GARLIC CLOVES
Peeling whole cloves requires that the papery skin be removed without cutting into the clove. If the garlic is going to be chopped or sliced., the skin can be removed by pressing the clove with the flat side of a knife until the clove and skin crack. The skin can then be easily removed.

ROASTING GARLIC
Roasted garlic, which has become popular in recent years, is sweet to the taste and is delicious on bread or crackers as an appetizer or served as a vegetable side dish. To prepare roasted garlic, leave the head whole and cut off the tip of the head, exposing the cloves. Allow one-half to one head per person. Put the head (or heads) in a baking dish or wrap them in aluminum foil, sprinkle with olive oil or pat with butter, and season with a little salt and pepper and some fresh or dried thyme if desired. Bake at 350 degrees F until very soft and tender (about 45 minutes to 1 hour). The roasted garlic cloves can be easily squeezed from their skins and spread with a knife.

FREEZING GARLIC
Garlic can be frozen in a number of ways.
1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
2. Freeze the garlic unpeeled and remove cloves as needed.
3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.

DRYING GARLIC
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional predrying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.

STORING GARLIC IN WINE OR VINEGAR
Peeled cloves may be submerged in wine or vinegar and stored in the refrigerator. A dry white or red wine is suggested; white or wine vinegars also work well. The garlic/liquid should be kept for about 4 months in the refrigerator. Discard both the cloves and the liquid if there are signs of mold or yeast growth on the surface of the wine or vinegar. The garlic-flavored liquid and the garlic cloves may be used to flavor dishes. Do not store the garlic/liquid mixture at room temperature because it will rapidly develop mold growth.

STORING GARLIC IN OIL
Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America.

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils.

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Copied and republished with written permission from Calaveras County Agriculture Extension.  Source link: http://cecalaveras.ucdavis.edu/garlic.htm, May 6, 2009

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Inspired by Michael Chiarello's book Flavored Oils: 50 Recipes for Cooking with Infused Oils.

I have, rolling around my head, the idea to make a loaf of garlic bread.  Not the bread with garlic spread on it's slices.  Garlic stirred into the dough itself.  Is your mouth watering just thinkin' about it?  But first, I need to roast a few heads of garlic. And while I'm at it, I may as well make garlic olive oil, too. Right?

HERE'S WHAT I DID

• 4 or 5 whole garlic heads
• 1 cup extra virgin olive oil
• salt and freshly ground pepper
• a pinch or two Italian seasoning (optional)

Heat the oven to 375ºF.

Peel away the garlic skins and toss the clean cloves into a shallow baking pan.  Get your kids to help, they love to pick things. Sprinkle on the salt, pepper and optional seasonings, then pour the oil over the top.  Cover the pan, loosely, with aluminum foil, allowing for steam to escape.  Bake for 3o to 45 minutes.  (30 minutes produces a fork tender clove, 45 minutes produces a softer spreadable clove.)

Drain off the oil in a tightly covered, sterilized glass jar or bottle and USE WITHIN 1 WEEK.  Makes about 3/4 cup roasted garlic oil.

To make the paste, mash the cloves with a fork or give them a quick spin in a 1 cup food processor.  Makes about 1/2 cup garlic paste.

Last night, I put a dollop of roasted garlic paste on my pasta plate like a condiment; that was good.  I spread it over a fresh slice of Bran-Enriched Bread; that was good.  I stirred it into my homemade tomato sauce; lip smacking smooth.

The roasted garlic oil is said to be wonderful added to vinaigrettes, for sauteing vegetables, or in any recipe calling for roasted garlic oil.

COOK'S NOTES

If you have concerns or questions about storing garlic oil, or have only heard about botulism in homemade garlic oil.

PLEASE visit these links:

GARLIC,Safe Methods to Store, Preserve and Enjoy, Calaveras County Agriculture Extension

Cook's Illustrated Forum: Garlic oil & botulism

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

by Central Market

Allow the butter to come to room temperature in a small bowl. Cream the butter before adding the other ingredients. Mix well so that the herbs are evenly distributed. Chill in the refrigerator until firm OR shape into a log on clear plastic wrap when you refrigerate and then slice into pats. Freeze any leftovers.

Put butter pats on top of pan-fried or grilled steak just before serving. Pasta and cooked, drained green vegetables can also be tossed in lemon herb butter while they are still hot.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 tsp Rosemary, dried
• sea salt and freshly ground black pepper to taste
• 2 cloves garlic, finely minced

Combine and serve.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Real quick, I just wanted to share with you a lesson I learned in bread baking.

In Artisan Bread in Five Minutes a Day, it consistently instructs us to pour 1 cup of hot water into a hot broiler pan under the pizza stone.  This creates steam in the oven and helps the bread to have a crackling crust.

Well the other day, I prepped two loaves of Bran Enriched White Bread to take to a dinner party.  I got distracted and completely forgot to use the broiler pan and hot water.  To my surprise, they came out with a paler and thicker crust.  I could actually knock on them.

I still took them to the party and called them "rustic peasant bread" made from scratch.  Every one chowed down and were thrilled to eat home baked bread.  They were not ruined by any means, the bread just had a thicker crust and soft in the center.

Anyways, back in the kitchen while the oven was still hot.  I pulled, dusted and shaped another loaf for sandwiches.  This time, I did not forget the broiler pan and water and the loaf came out beautifully!  See the loaf on the left in the picture?

The loaf on the left came out a beautiful golden brown, it crackled & sang as it cooled, and I could gently squeeze the crispy crust and make it sing some more.  PERFECT!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Plan to use frozen cheese within 4 to 6 months. Thaw cheese in the refrigerator. Use soon after thawing.

The cheeses that freeze best are:

* Brick
* Camembert
* Cheddar
* Edam
* Mozzarella
* Muenster
* Parmesan
* Provolone
* Romano
* Swiss

Blue cheeses are more prone to becoming crumbly but they'll still taste good. Cream cheese and cottage cheese do not freeze well.

Dairy products can be safely frozen. Their quality, however, may be affected depending on storage times.

Freeze high quality butter six to nine months and margarine for 12 months in original coated paper packages. Do not freeze whipped butter or margarine.

Cream cheese, dry cottage cheese and farmer's cheese keep in the freezer three months. Frozen creamed cottage cheese breaks down and becomes mushy. Use it in cheesecake, freeze and then blend it in the blender. Cream will be crumbly after thawing. Use it in spreads and dips.

To freeze hard cheese such as cheddar, Colby, Edam, Gouda, Swiss or brick, cut and wrap in small pieces of less than one pound, or grate and freeze in freezer-weight bags or rigid freezer containers. Moisture may cause a mottled color. Before using, thaw it the refrigerator.

Freeze processed cheese food products, in a loaf or in slices, up to four months. Blue cheese freezes for three months, but it becomes crumbly after thawing. Wrap it well to prevent odors.

Freeze light and heavy cream, evaporated milk and half-and-half for up to two months. Heavy cream may not whip after thawing. Remove original wrappings or can and store in plastic freezer containers or glass jars. Leave one-inch headspace. Thaw in the refrigerator and use for cooking.

Freeze whipped cream for one month in dollops or mounds. Freeze firm on a cookie sheet, then place in a freezer container. Make one layer, cover with waxed paper, and place second layer on top. Seal in airtight wrap and store in freezer. Place on top of dessert 10 minutes before serving.

Freeze and store milk one month. Allow room for expansion in the freezer container. Thaw in the refrigerator. Freezing affects flavor and appearance, but milk, buttermilk, sour cream and yogurt are all right for baking.

To successfully freeze eggs, break the eggs and add one tablespoon milk or water per egg and a dash of salt. Scramble well and pour into freezer container. Thaw in the refrigerator and use for scrambled eggs, French toast, pancakes or waffles.

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Resource: Freezing Cheese, Eggs and Dairy Products,
UMN Dept. Food Science & Nutrition,
www.extension.umn.edu/info-u/nutrition/BJ9644.html

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.