Posts by Gail South

Mix all ingredients and pour into shaker w large holes. Salt 2 c kosherPepper 2 ozCayenne Pepper 2 ozGarlic Powder 1 ozChili Powder 1 oz

In heavy saucepan heat 1″ oil to 365. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transfering w slotted spoon to paper towels. Immediately sprinkle w coarse salt. Vegetable Oil 3 cSage 0.5 c loosely packed fresh leaves

To enhance saffron’s flavor before adding it to a dish, toast it in a small skillet over medium for 1 min, until you can smell it. Grind in mortar and pestle of crumble with fingertips

Peel and divide prickly pears into smaller segments. Place in saucepan and cover w water. Boil, uncovered, stirring frequently 20 min. Strain through cheesecloth. Do not squeeze, as this will make your syrup cloudy. Measure juice and add sugar to taste (3/4 c sugar to 1 c juice). Boil gently, stirring constantly, until thickened. If…

These are called nopales (cactus paddles) in Mexico. Put flat side down and scrape a knife almost horizontally from base to top. Dethorn on other side, then trim all around edge. Cut into 1/2″ cubes. Cook onion in veg oil, stirring until softened. Add cactus and salt and cook, stirring, until well coated w oil,…

Mix together: 4 c dried rose petals (from last year’s garden), 1 c oven dried parsley (150 degrees for 30 min), 2 c mixed herbs (especially lemon balm and lemon verbena); 1 c old spices (from the cupboard), 2 c cedar chips (this makes it moth-proof), 1 c dried orange peels, 1 c balsam needles,…

Mix all ingredients and add 1.25 c water. Add food color if desired. Mix until smooth. Bring to a boil over medium heat, stirring constantly. Cook a minute longer or until mix looks like moist mashed potatoes. Transfer to plate and cover w damp cloth. Knead a little and it’s ready. For project, roll out…

Preheat broiler or grill. Put peppers on baking pan and broil or grill, turning several times until skin begins to blacken and blister. Cool in brown paper bag. Remove skin. Slit open and remove stems, seeds and veins.

Preheat the oven to 140-150; turn off heat; place pans in middle of oven. For an electric oven, reheat as necessary to maintain warm temp. When drying 2 pans in single oven, alternate occasionally and turn if necessary. Drying time will vary from 8-24 hours.