Herbal Vinegar by Oster, Maggie -- Read -- Imperial Library of Trantor

Index

Title Page Contents Preface: Some Thoughts about Vinegar Chapter 1: A Brief History of Vinegar Chapter 2: Buying, Making, and Flavoring Vinegar Chapter 3: Growing Your Own Herbs Chapter 4: Household Uses and Hints Chapter 5: Vinegar in Cooking Chapter 6: Appetizers

Spiced Pickled Eggs Fresh Herb Pickled Eggs Pickled Herring Marinated Shrimp Cheese-Nut Ball Pickled Salmon Cucumber-Cheese Dip Olive-Roasted Pepper-Eggplant Dip Herb-Cheese Spread

Chapter 7: Main Courses and Soups

Chicken Breasts in Vinegar-Cream Sauce Grilled Chicken Breasts Marinated in Vinegar-Mustard Sauce Curried Chicken Jamaican Barbecued Chicken Breasts Spicy Beef Stew Lamb Stew with Fennel Sauce Pork with Apples and Sage Garlic Pork Sautéed Trout with Vinegar Sauce Monkfish with Lemon Herb Vinegar Sauce Tomato and Basil Soup Stir-Fried Shrimp and Broccoli with Ginger-Vinegar Sauce Hot-and-Sour Soup

Chapter 8: Pastas, Grains, and Beans

Sesame Noodles Vegetarian Baked Beans Black Bean Salad Three-Bean Salad White Bean Salad Red Bean and Rice Salad Spiced Rice Salad Sweet-and-Sour White Beans Summer Vegetable Rice Salad Barley Salad Sweet-and-Sour Lentils Dilled Pasta Salad Asparagus-Pecan Pasta Salad

Chapter 9: Vegetables

Sautéed Green Peppers Spicy Steamed Eggplant Horseradish Beets Marinated Fresh Cucumbers Mediterranean Vegetables Glazed Red Onions Zucchini with Sour Cream and Thyme Dilled Potatoes Herbed Lima Beans Carrots with Tomatoes and Fennel Minted Carrots Carrots Glazed with Ginger and Lemon Thyme Leeks Glazed with Sage and Maple Kale with Tomatoes Roasted Garlic Dilled Potato Salad Spiced Red Cabbage with Apples and Onions Cabbage and Jalapeño Slaw Marinated Mushrooms Tomato-and-Bread Salad

Chapter 10: Salad Dressings

Tomato Dressing Creamy Low-Calorie Tomato Dressing Ricotta Low-Calorie Dressing Creamy Dressing Dill-Burnet Cream Dressing Creamy Romano Dressing Creamy Herb Dressing Creamy Raspberry Dressing Avocado Dressing The Cook’s Garden Ginger Dressing Honey-Flower Dressing Citrus Dressing Asian Dressing Middle Eastern Spice Dressing Green Dressing Hot-and-Sour Dressing Boiled Dressing Sesame Dressing Fruit Dressing Melon-Mint Dressing Hot Mushroom Dressing

Chapter 11: Marinades

Mexican Marinade Coffee-Molasses Marinade Melon-Curry Marinade Red Wine Marinade Soy Marinade Mediterranean Marinade Parsley-Shallot Marinade Apple-Sage Marinade Herb-Spice Marinade Ginger-Sherry Marinade Soy-Citrus Marinade White Wine Marinade Mustard-Tarragon Marinade

Chapter 12: Sauces and Salsas

Horseradish-Beet Sauce Ginger Sauce Easy Plum Sauce Mint Sauce Adobo Sauce (Caribbean Garlic Sauce) White Butter Sauce Mustard-Dill Sauce Sorrel Sauce Roasted Pepper Sauce Black Bean Sauce Curry Sauce Almond-Pepper Sauce Sweet-and-Sour Sauce Béarnaise Sauce Basil Cream Sauce Parsley-Lemon Basil Sauce Fresh Tomato Sauce Hot Pepper Sauce Green Sauce Barbecue Sauce Summer Vegetable Salsa Tomatillo Salsa

Chapter 13: Mustards

Mustard I Mustard II Mustard III Basil-Shallot-Red Wine Mustard Sherry-Thyme Mustard Horseradish Mustard Tarragon-Green Peppercorn Mustard Beer-Spice Mustard

Chapter 14: Ketchups

Quick Tomato Ketchup Old-Fashioned Tomato Ketchup Mushroom Ketchup Peach Ketchup Cranberry Ketchup Concord Grape Ketchup

Chapter 15: Pickles, Relishes, and Other Preserved Foods

Garlic-Dill Pickles Hot-and-Sweet Pickles Bread-and-Butter Pickles Sweet Onion Preserves Pickled Peppers Pickled Green Beans with Savory Pickled Asparagus with Tarragon Pickled Cranberries with Orange and Mint Hot Pickled Okra with Dill Pickled Green Cherry Tomatoes with Herbs Vegetable Relish Zucchini Relish Corn Relish Pepper-Onion Relish Pickled Cherries with Hyssop Pickled Grapes with Thyme Chili Sauce Pickled Crabapples with Spices Cooked Tomato Salsa Plum Sauce Oven-Dried Tomatoes Garlic Jam Preserved Horseradish

Chapter 16: Chutneys and Sambals

Fresh Mint-Cucumber Sambal Fresh Green Chili and Cilantro Sambal Green Tomato Chutney Mint Chutney Dried Apricot Chutney Mango Chutney Apple-Lovage Chutney Rhubarb Chutney Cranberry Chutney Peach-Plum Chutney Apple (or Pear) Chutney

Chapter 17: Jellies, Jams, and Preserves

Herb Jelly Wine Jelly Fruit Juice-Herb Jelly Hot Pepper Jam Pear-Honey Preserves Blueberry Preserves Strawberry-Rhubarb Preserves Tomato Preserves

Chapter 18: Desserts and Sweets

Vinegar Pie I Vinegar Pie II Vinegar Pie III Vinegar Pie IV Vegetarian Mincemeat Vinegar Candy (taffy, hard candy, or sponge candy) Sweet-and-Sour Jellies Vinegar Ice Herb Tea Sorbet Rose-Zucchini Cake Spice Cake

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