Infusions have regained popularity as a way of getting as much of the herb into oil as possible. This is a method of preparation that brings the flavors of one food, in this case, fresh herbs, to another, such as oil. Basil oil is unbelievably easy to make. You’ll need:
- 2 ounces fresh basil
- ¾ cup virgin olive oil (or you can use safflower oil or canola)
Ideally, you will gather your fresh herbs in your own kitchen garden, but any farmers market 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 basil a coarse chop. Place into a metal colander and dip into boiling water for ten seconds.
Rinse in an ice water bath and drain well. Gently pat dry and add the basil to the oil. After three to five days in a cool dark place, the flavor will have infused into the oil, adding the fresh bright green note of the herbs. Use liberally on roasts, stir-frys, or salads, and drizzle on top of cooked vegetables and soups. Basil not only confers much palatability, but it also brings prosperity. Enjoy!
These herbs also make fantastic infused oils: rosemary. tarragon, parsley, chives, and cilantro.
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