Using dried ingredients

Yield: 1 info

Measure Ingredient
None

Tomatoes:

~ Dry until still pliable and eat as a snack by the slice.

~ Pack dried slices in a clean glass jar, fill it with olive oil, and add a few sprigs of herbs and few roasted garlic cloves; store in the refrigerator until needed. Use the oil-soaked tomatoes whole or cut-up on pastas, pizzas and salads.

~ Chop pliable or rehydrated tomatoes and add as a boost to bread doughs, vinaigrettes, sauces, or pilafs.

~ Puree softened tomatoes with herbs such as basil and oregano and a little olive oil to use as a spread.

Chilies:

~ String into a wreath or a graceful hanging ristra.

~ Rehydrate to use in moles and other spicy dishes.

~ Grind into custom chile powders.

~ Add to bottles of oil or vinegar to infuse.

Mushrooms:

~ Rehydrate to use, whole or sliced, in soups, stews, stir-fries, or pastas.

~ Infuse in water or stock to make a flavorful broth.

~ Rehydrate, mince, and blend with butter to top grilled fish or chicken.

Edible Flowers:

~ Use whole roses as decoration for dessert plates, even salads.

~ Grind into colorful powder to decorate plates.

~ Store with sugar in a sealed container to perfume the sugar for use in pastries.

Herbs:

~ Dry whole leaves to crumble into any type of recipe, especially bread doughs.

~ Dry leaves to make custom blends and herb rubs.

Fruit:

~ Eat whole or sliced as a healthy snack.

~ Use as an accent in a variety of dishes; blend with fresh cheese, toss in chicken salads, add to stuffing for poultry and meat, accent ice creams and other desserts.

~ Poach in spiced syrup to make a compote.

~ Puree, spread in a thin layer, and make fruit leather, with either a single type of fruit or a combination.

Fine Cooking

Aug-Sept 1995

Submitted By DIANE LAZARUS On 11-11-95

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