Slow Cooker Roasted Garlic

4 cups good-quality extra-virgin olive oil
2 cups peeled garlic cloves — about 6 heads

Pour the olive oil into the slow cooker, and add the garlic. Cover and cook on high for 2 hours, until the garlic is tender.

Remove the garlic from the oil, and mash with a fork. Cover and refrigerate for up to three days. (Garlic doesn’t freeze well.) Strain the oil into a jar with an airtight cover, and refrigerate for up to 6 months.

Makes about 3 3/4 cups of garlic oil, in addition to the 1 3/4 cups of roasted garlic


Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer

Onion Chutney

Also known as Piaz ka Chatni

2 thinly sliced onions
1 chile pepper — to 3, seeded and chopped
1 tomato — peeled, seeded and chopped
1 tablespoon fresh lemon juice — to 2 Tablespoons
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper — optional
salt — to taste

Rinse and squeeze the onions under running water for about 30 seconds.

Add the rinsed onions and the remaining ingredients to a blender or food processor and pulse until well blended but still chunky. Adjust seasoning and serve.

Make about 2 cups (8 quarter-cup servings)

Notes: If you don’t have a food processor or blender, just mince the onions, peppers and tomatoes and mix all the ingredients together in a large bowl.

Serve piaz ka chatni as a condiment for a variety of curries, rice dishes, breads, scrambled eggs.


Ninja Professional Blender

Vidalia Onion Mayonnaise

1 large Vidalia onion, coarsely chopped
1 tablespoon butter
1 cup mayonnaise
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Saute onion in butter in large skillet until wilted and golden brown; let cool slightly.

Combine onion, mayonnaise, garlic, salt and pepper in large bowl and mix completely. Chill.

Yield: 2 cups.

Serve as a sandwich spread or with shrimp or fish.


Vidalia Chop Wizard

Tarragon Wine Vinegar

1 pint dry red wine
1 pint cider vinegar
20 to 30 bunches fresh tarragon

Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.

Meanwhile, carefully wash tarragon and place in a sterilized quart jar. Slowly pour hot liquid over tarragon. Seal tightly and store in a dark place for 3 weeks.

Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a bunch of tarragon to each bottle, if you wish.

Makes 1 quart.


Cheesecloth, Grade 90, 36 Sq Feet, Reusable, 100% Unbleached Cotton Fabric, Ultra Fine Cheesecloth for Cooking

Latino Barbecue Catsup

1 cup green onions, chopped
1/4 to 1/2 cup chipotle peppers in adobo sauce
1 jalapeno pepper, chopped
2 cloves garlic, minced
1 tablespoon snipped fresh oregano
1/2 teaspoon salt
1 cup catsup
1/4 cup red wine vinegar
2 tablespoons olive oil

Combine green onions, chipotle peppers,jalapeno pepper, garlic, oregano, and salt in a food processor bowl. Cover; process until combined.

Add catsup, red wine vinegar, and olive oil; process until smooth.

Makes 1-2/3 cups.

You can prepare the Latino Barbecue Catsup up to 3 days in advance, then cover and chill it until using.


Cuisinart Elemental 8-Cup Food Processor, Silver

Achiote Oil

1 cup olive oil
2 1/2 tablespoons achiote (annatto) seeds

Heat the oil and seeds in a small saucepan over medium heat just until the seeds begin a steady bubble.

Remove the saucepan from the heat and let stand for a minute.

Strain the oil.

Tip: Do not overheat the oil and seeds. Overheating will turn the seeds black and the oil green. The oil will be ruined.

Serves: Makes 1 cup of achiote oil.

Note: Used to flavor and color many dishes such as yellow rice.

You can keep achiote oil in a jar with a tight lid at room temperature for 4-5 days.


Excelsteel 1/2-Quart Mini Sauce Pan

Basil Wine Vinegar

1 pint dry white wine
1 pint white vinegar
20 bunches fresh young basil

Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.

Meanwhile, wash basil and place in a sterilized quart jar. Pour hot liquid slowly over basil. Seal tightly and store in a dark place for 3 weeks.

Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a sprig of basil to each bottle, if you wish.

Makes 1 quart.


Cooking with Basil

Cooking with Basil