Frozen Flavor Bombs
If you're looking for ways to elevate your cooking game and add instant flavor to your meals, these four flavor bombs are the perfect solution. It's also a great way to preserve your aromatics and herbs. We've got frozen pesto, frozen roasted garlic, frozen caramelized onions, and frozen mixed herbs. Easy to prepare and even easier to use, you can freeze these in silicon ice cube trays and have them ready to enhance your dishes
Print
Pin
Ingredients
Pesto Cubes
- 4 cups loosely packed fresh basil leaves
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts
- 2 garlic cloves minced
- ½ cup olive oil
- Salt and pepper to taste
Roasted Garlic Cubes
- 4 heads of garlic
- 1.5 cups olive oil or enough to fully cover garlic cloves
- ¼ teaspoon salt and pepper to taste
Lebanese Garlic Herb Dressing
- ⅓ cup good extra virgin olive oil
- ⅓ cup fresh lemon juice
- Defrosted roasted garlic cube
- 1 teaspoon paprika
- 1 teaspoon dried mint
- ¼ teaspoon salt or salt taste
- ¼ teaspoon black pepper
Caramelized Onion Cubes
- 4 large onions thinly sliced
- 2 tablespoon butter
- A pinch of salt
- 1 teaspoon sugar optional, to enhance sweetness
Burger Sauce
- ½ cup kewpie mayonnaise
- 3 tablespoon ketchup
- ½ tablespoons sweet pickle relish
- ½ tablespoon dill pickle relish
- 1 teaspoon distilled white vinegar
- 1 tablespoon caramelized onions
Herb Cubes
- Fresh Thyme
- Fresh Oregano
- Any herbs of your choice
- Olive oil
Instructions
Pesto Cubes
- Combine pine nuts, salt, and garlic in a food processor.
- Add in basil and combine.
- Slowly add olive oil while blending until smooth.
- Add Parmesan cheese and black pepper.
- Pour the pesto into silicon trays, cover, and freeze.
Roasted Garlic Cubes
- Preheat your oven to 250°F.
- Peel and remove the cloves.
- Place in a deep dish and fully cover in olive oil.
- Roast for 1 hour or until then garlic is soft and golden.
- Let the garlic cool, then squeeze the cloves into the trays. I use about 2-3 cloves per silicon tray square depending on their size. Top with the oil you baked them in, and freeze.
Lebanese Garlic Herb Dressing
- Defrost 1 garlic cube in the microwave for 30 seconds. Place all ingredients in a bowl and mix.
Caramelized Onion Cubes
- Heat butter in a large skillet over medium high heat.
- Add the sliced onions, a pinch of salt, and sugar if desired. Stir and let cook undisturbed for 5 minutes so the fond can develop.
- Stir and add a little water to create steam and scrape any fond at the bottom of the pan. We do not want any burnt onions so keep an eye on it!
- Repeat this process for about 25 minutes or until the onions have reached a deep golden brown or your desired doneness.
- Once the onions cool, spoon them into silicon ice cube trays and freeze.
Burger Sauce
- Microwave the onion cube for 30 seconds. Place all ingredients in a food processor.
Herb Cubes
- Chop the herbs finely or leave them whole.
- Mix the herbs with olive oil in a small bowl. I like to make some of the herbs individually and make some mixed variations.
- Spoon the mixture into the trays, ensuring the herbs are fully submerged in the oil. Freeze until solid.