This is a photo of curry in my garden. I bought it just because I thought it was pretty. I had no idea what I would do with it. I never knew that curry looked like this. Now that I see it and smell how wonderful it is I want to do something creative with it. I am sure that there are Curry Cupcakes in my future! But for now I will be experimenting with the infused oil idea.
Since I started my garden I‘ve had illusions of grandeur. Or rather, should I say dillusions.
I have had big ideas about giving gifts at Christmas; gifts of infused oils and alcohol decoctions. In an effort to be thorough, of course, I went on line. I’ve learned about mold and rancidity. What I thought would be easy and practical, given the abundance of herbs in my garden, has turned into an exercise in futility. Fresh herbs go bad very quickly when packed in oil.
It is important to eliminate air, moisture, and light and to maintain sanitary conditions on all utensils and containers used to keep and prepare the oils. After much research and inquiry I have come upon recipes which will insure the safety of your recipients and the enjoyment of all who partake in your generosity!
There are hot and cold methods and the general consensus is that refrigeration is necessary to maintain freshness. Creating an air-tight seal is extremely important to slow the oxidation process.
So, will I will be experimenting and will keep you updated on my progress, successes and failures. Hopefully, by the time the holidays roll around, I will have some beautiful oils to share with family and friends!
Cold Infusion (Blender Method)
This technique for cold infusion is best used with herbs, roots, citrus zest and fresh Chile peppers. Because these products may add moisture to the oil making it ripe for spoilage, the velocity of the blender will release their essential oils and they can be refrigerated immediately after preparation. Combine the oil and the flavoring ingredients in the blender cup and blend at high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a pleasing green appearance. Roots such as horseradish, and ginger should be grated or chopped to fully extract flavor in the blender. Fibers from roots should be strained before bottling. Straining other ingredients is optional.
Hot infusion
The use of heat to release flavors is the best way to make infused oils with dry spices. It is also good with roots and woody herbs. The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage. It has the further advantage of making the flavor of some spices like cumin and curry more rich and complex the same way that toasting them does. To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame. Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of flavoring ingredients. Higher temperatures tend to give the oil a “cooked” taste and may caramelize or scorch the flavorings. Strain if necessary and bottle in sterile containers while still hot. Seal and allow to cool. Refrigerate oil after it has reached room temperature.

It seems as though my summer came and went without much of a fuss. Like many people this year, I planted my first garden and had high hopes of tomatoes, peppers, cucumbers and squash to spare.

I imagined myself giving them to friends and neighbors and freezing the extra to serve during winter. I was so naive! I barely grew enough to make one salad. But that’s fine with me. I learned alot and hope for a better yeild next year; with much less going to the deer who were not at all afraid to jump over the little fence I put up and enjoy my garden for themselves!

Here is the lion’s share of tomatoes which just came in. The plants quickly withered and turned brown and I feel lucky to have these.
Some went right into a basil, tomato salad with olive oil and the rest I ate on bread with a bit of homemade mayonnaise. I went “old school”. I made Depression Era sandwiches with my Recession Garden !

Courtesy of Julia Child, from Mastering the Art of French Cooking
Julia Child’s Hand-Beaten Mayonnaise

The following directions are for a hand-beaten sauce (using a wire whisk). For electric beaters, use the large bowl and the “moderately fast” speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

Ingredients

Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping.
3 egg yolks
Large wire whisk
1 tablespoon wine vinegar or lemon juice (more drops as needed)
½ teaspoon salt
¼ teaspoon dry or prepared mustard
1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount
2 tablespoons boiling water
Directions

Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.
Tips For Making Mayonnaise
Julia Child’s tips for homemade mayonnaise:

Room Temperature: Have all ingredients at room temperature. If they aren’t, warm the mixing bowl in hot water to take the chill off the egg yolks; heat the oil to tepid if it is cold.
Egg Yolks: Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.
Adding The Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more rapidly.
Proportions: The maximum amount of oil one large egg yolk can absorb is six ounces, or ¾ cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed ½ cup of oil per egg yolk.

This was my first meal from my garden. This was my first attempt at a garden! It was actually thrilling to grow my own cucumbers, tomatoes, peppers and basil and construct these humble ingredients into a healthful meal. I felt invigorated all day with these wholesome foods in my belly.

I never realized that I would be so deeply affected by something so simple, so primal. Is this how our ancestors felt? Does this feeling explain the elaborate and brutal ritual sacrifice practices of ancient cultures? Did they realize the tenuous and fragile balance of nature which allowed them to produce food? Were they in awe? Were they grateful?

I wonder if we would be more humble, more grateful for our food if we were more deeply connected to it. Would we eat as much meat if we had to raise, care for, and slaughter animals ourselves? Would we value the complex nutritional components of vegetables and legumes if we watched them grow and saw the sun and rain turning tiny seeds into beautiful plants and fruits?

When you can taste the sunshine in a tomato do you not feel completely connected to the Universe?
I did. If just for a moment I was grateful.

Cherry Tomatoes with Cucumbers and Basil
Cherry Tomatoes
Cucumber
Basil
Olive Oil
Sea Salt
Lemon juice

Chop, toss together, drizzle with olive oil, sea salt and lemon juice.

Tuna Steak with Peppers
4 oz Tuna steak fresh or frozen
Garlic
Pepper

Pre-heat oven to 425 degrees
Chop pepper and garlic. Place tuna on foil (enough to completely wrap).
Toss pepper and garlic on top, sprinkle with sea salt. Add a drizzle of olive oil. Wrap completely. Place in oven and cook until the tuna is right where you like it!