Shiitakes Preserved in Oil

shiitakes preserved in oil
















This is my second attempt at preserving ingredients in oil and it is starting to become a favorite of mine. I made a batch of zucchini preserved in oil back in the summer and I am still enjoying them months later. Here is a summary of the basic steps (my zucchini posts provides more details): 1) use the freshest ingredients, 2) salt, dehydrate and/or pickle the ingredients, 3) cover in oil, and 4) store in the refrigerator. Not only do you get whatever it is that you preserved but you also get the flavor infused oil to make dressings or whatever else you can dream up.

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Zucchine Sott’olio: Zucchini Preserved in Oil

Zucchini Preserved in Oil
















Preserving food in olive oil is an Italian tradition. If you have had the pleasure of perusing an Italian deli (visit this one if you are ever in Boston!), you probably noticed jars of eggplant, mushrooms, chiles, sweet peppers, artichokes and/or zucchini covered in oil lining the shelves. Since most of us don’t have the pleasure of living close to an authentic deli, we just gotta do it ourselves. I’ll admit, the multiple steps made me leery, but I promise, it is easy and well worth it! And no, you can’t simply pour olive oil over any random piece of produce. Follow the simple steps below to ensure your preserves last.

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