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Recipe: Herb or Spice Flavored Oils-Warm Infused Method

Categories: Condiments, Mine

Yield: 1 Cup

1/2 c Finely chopped fresh

           -- rosemary, sage
           -- oregano or lavender
           OR
    3/4 c  Ground cumin, cinnamon
           -- nutmeg, ginger, star
           -- anise
           -- saffron, black pepper
           -- or curry powder
           -- (about 2 ounces)
           OR
    1/4 c  Chopped fresh ginger
      1 c  Olive oil

Put herbs or spices and oil in a heavy saucepan. Heat over high heat until the mixture begins to sizzle gently. Let cook, for about 10 seconds, remove pan from heat, and swirl contents until sizzling stops. Pour through a fine strainer or coffee filters into a sterilized jar or bottle. Press down on herbs to release the last bit of oil and flavor. Seal tightly, refrigerate, and use within 1 week for best flavor.

Note: Use this method for tough-leafed herbs such as rosemary and sage as well as dried spices. Use the amounts of flavoring ingredients as a guide, feeling free to add more or less depending on the quality of your ingredients and your taste preferences. Dried spices extract very well and make delicious oils. For the best flavor, grind your own spices from the whole spice. The amount given will make a strongly flavored oil; dilute with more olive oil if desired.

Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X pg 24

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Oct 26, 98

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