Recipes
|
info
|
|
Garlic Rosemary Oil
To make the garlic-rosemary oil, peel and cut the garlic into very thin slices. Pour the oil into a small heavy skillet or saucepan, add the sliced garlic and the rosemary, crushing the herb between your fingers as you add it, and warm over low heat. When the aroma rises and the garlic just starts to take on color (it should not brown), about 5-7 minutes, remove from the heat. Add the salt to taste and strain the oil into a small pitcher.
NOTE: The oil can be made up to 2 weeks ahead, cooled to room temperature, and stored in the refrigerator in a tightly sealed container. To enjoy the full flavor and fragrance of the oil, make sure to bring it to room temperature before using.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Ginger Oil
Ginger oil can be made quickly by putting twelve slices of ginger and a half cup of peanut oil in a small frying pan and cooking over medium heat until the ginger is browned and the oil is almost smoking. Remove the pan from the heat and take out the ginger; what remains is a tasty oil that you can use to dress pasta or make into a sauce for fish. For a spicier oil, add a few whole, dried hot peppers with the ginger. For the simplest sauce made from ginger oil, just whisk in two tablespoons of soy sauce (I like Kikkoman's best). This quantity is enough to sauce about two pounds of fish fillets--salmon, tuna,or whitefish. For a light main dish, poach the fish--and add a few thin slices of ginger to the poaching liquid.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Herb Infused Olive Oil
COMBINE ALL INGREDIENTS AND MICROWAVE FOR 1 MINUTE 15 SECOND ON HIGH, COOL. REFRIGERATE OVER NIGHT. BRING TO ROOM TEMPURATURE BEFORE SERVING.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Herbed Oil
Combine all ingredients and let stand covered for 24 hours. Decant oil and store in a cool dark place.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Herbed Oil(Adapted From Dewitt and Gerlach)
Combine all and let stand covered at room temperature 12 to 24 hr. Decant oil and store in cool dark place.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Hot Oil
Heat oil to 350 degrees. Remove from heat and add all other ingredients. Let cool. Remove garlic and ginger if used. Let peppers steep for 24 hours in the oil. Decant oil and use to flavor cooked foods or to add to regular oil.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Hot Spiced Oil
Place the ingredients in a decorative 10 ounce bottle.Close the bottle tightly,and let the ingredients steep for at least 2 weeks,shaking the bottle occasionally.When you are done steeping the ingredients,you can either leave all ingredients in the bottle or you can decant the oil into another container.Makes about 1 cup.Oil can be used to perk up any number of foods including soups,stews,salads,sauteed vegetables.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Infused Oil for Grilling Fish
Combine all ingredients in a small bowl or jar and allow to stand at room temperature for 2 hours. Brush fish with the oil when grilling. The oil will keep for several days in the refrigerator.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Infused Oils Four Techniques For Creating
Here are some guidelines for making your own infused oil. Always sterilize the bottles into which you will put the oil. Wine bottles are a good choice, but you may want to use smaller containers, such as cruets, because the flavor of infused oil, like all oils, deteriorates with age. Don't use more expensive extra-virgin oil to make infused oils. Because you are introducing flavors into the oil, you do not need or want the often peppery or perfumey flavor that is intrinsic in fine first pressings of olives. Don't exclude grape seed and canola oils, especially for flavors such as ginger, mint, and mustard. In his book "Marinades" (Crossing Press), Jim Tarantino says that he uses grape seed oil for steeping fresh herbs. When he is heating the oil to make infusions with dried chilies, mushrooms, curry, dried lemon grass or other Asian spices, he prefers light peanut or canola oil. Pure good-quality olive oil is a good match for spices and herbs ~- rosemary, oregano and the like -- with Mediterranean character. After the flavoring ingredients are placed in the oil, keep the bottle in a cook, dark place while it is infusing. Crumple and bruise herbs such as basil before adding them to the oil to help the flavor and aroma to escape. These are four main techniques for infusing oil: |
1. Simply clean herbs (or use dried ones) drop them in a bottle of oil and allow to sit in a cool dark place for at least two weeks. This technique does not produce an oil with added color. |
2. Blanch an herb such as basil in boiling water for a second or two, pat dry with paper towels, puree the herb with a bit of oil and then add it to more oil. After a few days, strain the oil. This method has produced lightly tinted, highly flavorful but sometimes muddy-looking oil. When omitting the pureeing step, and simply adding the blanched herb to the oil, the result is a highly flavored, fragrant oil, but not one that changed color.
3. Warm the oil in a microwave for a few minutes, in a saucepan over medium heat, or in a double boiler. You can add the infusion ingredients while warming the oil, or drop them in after the oil is warm. This method is speedier. It produces flavorful oil in a day or two. |
4. Make a paste. This method comes into play when using dried spices. As described by James Peterson in his book, "Sauces" (Van Nostrand, Reinhold $39.95), ground spices (as well dehydrated foods such as dried mushrooms) must be moistened before being combined with oil. | Then, if using ground spices, make a paste with an equal amount of water before whisking the paste into a quart of oil. Allow to stand for a week before straining. The author made an interesting cardamon oil and an orange curry oil this way.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Infused Oils Spicy Lemon Oil San Jose Merc
Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place. The next day, pour th olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle. Seal with a cork and refrigerate. Will remain flavorful for up to 1 month. cook over medium heat until the garlic turns a golden color. Turn off heat, cover and allow to cool. Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate or allow the mixture to steep in a dark, cool place for at least a month.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Infused Oils Szechwan Peppercorn Oil China
Heat a large skillet over moderate heat until hot enough to evaporate a bead of water on contact. Add the Szechwan peppercorns and stir until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the peppercorns brown without scorching.
Combine the peppercorns and all of the remaining ingredients in a heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.
Strain the oil through a fine-mesh sieve and discard the solids. Store the oil in an impeccably clean glass jar at cool room temperature.
This oil is particularly good for salads. Its herbal quality also makes it a nice partner to poultry or beef dishes.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Oils 101
Buying & Storing Tips:
1. Replace all oils every 6-12 months
2. Store all oils away from heat and sunlight
3. Buy only what you need!
Cooking:
1. FOR Deep Fat Frying— all-purpose oils
2. FOR Shallow pan frying— all-purpose oils
3. Sautéing— Olive oil
4. Cold Salads— ANY Nut or Seed OILS or Sesame, or Extra Virgin olive oil
Money Saving:
1. Buy Generic all-purpose oils
2. Mix olive oil with canola or vegetable oil to make it last longer
3. Use a spray bottle for olive oil for healthier cooking
4. Make your own herb-flavored olive oils!
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Olive Oil with Lemon and Bay Leaf
Flavored oils have may uses. Include a gift suggesting brushing this on toasted Italian bread, mixing it with pasta and grated pecorino romano cheese, or tossing it with a salad. Use the highly aromatic California bay leaves in this recipe if you can.
Scrub the lemon with an abrasive sponge to remove all surface impurities. Rinse thoroughly and dry well.
Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200 degrees. Cook at 200-225 degrees for 10 minutes. Remove from the heat and let cool slightly.
Transfer the oil mixture to the hot, sterilized bottle. Cover and store at room temperatue for up to 2 months.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Piatti Oil
Important: Piatti oil is not an exact science, variations to taste are subject to whim." Comments: The following recipe is from a well know restaurant in the California Wine Country, PIATTI'S of Sonoma. Mix ingredients and blend. It is served with Italian food, and is for dipping into with good crusty bread.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
Wasabi Oil
In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil.
Ingredients
|
Category: Oils
|
Like this recipe? Leave your comment
here
|
|
An Authentic Pesto
Place all ingredients except 1 cup black peppercorns in food processor and grind very fine. Add remaining olive oil and blend a few seconds until very smooth.
Ingredients
|
Category: Pesto
|
Like this recipe? Leave your comment
here
|
|
Asian Pesto
Heat oil in a small skillet until nearly smoking, then remove from the heat and add the peanuts. Allow to sit until lightly browned. Remove the nuts with a slotted spoon and drain, reserving the oil. Put the peanuts in a food processor or blender and blend to a rough paste. Add the chilies, ginger and garlic and continue to blend, Add the herbs and a little of the reserved oil, and continue to blend. Add the salt, sugar and lemon juice, and blend until the herbs are very finely minced. Transfer the mixture to a serving bowl and stir in the remaining oil. Serve along side warm or cold noodles, and allow each eater to spoon sauce to taste over a helping of noodles.
Ingredients
|
Category: Pesto
|
Like this recipe? Leave your comment
here
|
|
Basil Pesto Sauce Over Pasta
1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl.
2. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.
Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.
Ingredients
|
Category: Pesto
|
Like this recipe? Leave your comment
here
|
|
Basil Sunflower Seed Pesto
In a blender in batches or in a food processor puree the basil with the sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to taste. Transfer the pesto to a small bowl and lay plastic wrap directly on the surface to prevent discoloration. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.
To use the pesto: For every pound of dried pasta cooking in a keeple of boiling salted water, stir together in a heated serving bowl 3/4 cup pesto and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture with lemon juice, salt, and pepper to taste.
Ingredients
|
Category: Pesto
|
Like this recipe? Leave your comment
here
|
|
Basil Mint Orange Pesto
In processor, blend first 5 ingredients until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Makes about 3/4 cup.
Ingredients
|
Category: Pesto
|
Like this recipe? Leave your comment
here
|
