Hello 2010!

I'm debuting a few fun things for the new year.... my new digital camera (thanks mom and dad!!), a yummy recipe, and cool kitchen gadgets. This is an easy, multipurpose recipe that you can put on almost anything and it'll be addictive.I first tasted this at 7A, a delicious little spot at 7th and Avenue A- we love to go there for breakfast. I go for the feta and spinach omelet, with a side salad- and their Ginger-Scallion Dressing. It was a revelation- I mean, I know I'm vegetarian and all that, but I'm not a big salad-for-breakfast kinda girl. How things have changed...



Ginger Scallion Oil

the ingredients:
1 cup vegetable Oil (or peanut oil)2 cloves Garlic
2 oz Ginger
2 oz Scallions
Salt




The Tools:
a new scale!
mini food processor
a 1 quart sauce pan
a heat proof container (a tempered glass)


The Process:
1. do all the dishes and clean your sink *important for later!*.
2. peel the ginger and cut it in to one inch chunks.
3. chop the scallions into on centimeter pieces
4. throw the ginger chunks into the food processor and give 'em a whirl, until they're about the same size as the scallions.
5. peel, crush, and dice the garlic.
6. combine the ginger and scallions in your heat proof container, and put the container into your clean sink :D

7. heat the oil in a small, easy to manage pot and add the garlic.
8. watch the oil and garlic, and once it starts to shimmer and begins to smoke (and smells realllly good),
remove it from heat and go to your zen place.

9. carefully, slowly, calmly.... pour the oil into the heat proof container over the ginger and scallions. It'll be sensational and bubble up and sizzle and smell great!
10. wait for it to cool and eat it on everything.

The oil can be saved in the fridge for about a week.

P.S. We've moved since I last posted... Hello Astoria!