Infusions have regained popularity as a way of getting as
much of the herb into oil as possible.
It is a method that brings the flavors of one food, in
this case, fresh herbs, to another, such as oil. Basic Oil is unbelievably easy
to make. You’ll need:
- 2 ounces
fresh rosemary
- 3/4 cups
virgin olive oil (you can use safflower oil or canola)
Ideally,
you gather your fresh herbs in your own kitchen garden but any farmers
marketing or organic grocery will have green herbs. For the best and purest
flavor, use fresh herbs at their peak. Rinse thoroughly in cold water. Gently
pat dry with paper towels and give the rosemary a coarse chop. Place into a metal
colander and dip into boiling water for 10 seconds. Rinse in an ice water bath
and drain well. Gently pat dry and add the rosemray to the oil. After three to
five days in a cool dark places, the flavor will have infused into the oil,
adding the fresh bright green note of the herbs. Use liberally on roasts,
salads, drizzling on top of cooked vegetable and soups. Rosemary not only confers
much palatability but it also brings back memories and abets prosperity. Enjoy!
These
herbs also make fantastic infused oils: basil taggagon, parsley, chives and cilantro.
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