Flavouredoils Recipes
FLAVORED COOKING OIL
Flavored oils can be used for cooking, in salad dressing, brushed over grilled meats or fish. They are also good stirred into mashed potatoes or spooned over steamed vegetables. Some good combinations would be rosemary/thyme, ginger/garlic, or bay leaf/peppercorn. You can either strain the oil or leave the solids in to intensify the flavor.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, over low heat, warm 1 cup of olive oil with one of the above ingredients, or a combination of your choice.
- Allow to bubble and simmer for five minutes; cool.
- Funnel into a clean bottle or other container.
- Keep refrigerated and use within one week.
Nutrition Facts : Calories 207.7, Fat 15.8, SaturatedFat 2.6, Sodium 27.8, Carbohydrate 21.2, Fiber 7.2, Sugar 0.5, Protein 3.2
BASIL OIL (AND OTHER HERB FLAVORED OILS)
Steps:
- In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
- It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.
FLAVORED OILS
Season: More or less anytime. These are dead easy to make and have endless applications in the kitchen. Use them to baste or brown ingredients and they will add pizzazz and excitement to stews and roasts. Likewise, they will jazz up a panful of onions or other vegetables for a soup or sauce and impart character to fish dishes. Herb oils come into their own when drizzled over summer or winter salads; they are also excellent used in mayonnaises and dressings.The basic principle is to choose robust flavorings and leave them for long enough to impart their mighty characters to the oil. Always use a good-quality oil as your base (see pp. 30-31). In all cases, to prevent the oil from becoming rancid, store in a cool place and use within 6 months.
Number Of Ingredients 0
Steps:
- Split open 6 to 8 dried or fresh chiles. Pack into a dry, sterilized 16- to 20-ounce jar or bottle (see p. 152), along with 1 teaspoon of black peppercorns. Heat 2 cups plus 2 tablespoons of olive or canola oil to about 104°F and pour over the chiles. Cover and leave to infuse for 14 days-a little more for a stronger oil. Strain and rebottle.
- In a dry frying pan, heat 1 tablespoon each of coriander, cumin, and fennel seeds together with a couple of dried chiles. Toast until they release their distinctive fragrances and just start to brown-shake the pan frequently to prevent them from burning. Crush the toasted seeds, then transfer them to a dry, sterilized 16- to 20-ounce jar or bottle (see p. 152). Pour in 2 cups plus 2 tablespoons of canola oil. Store for a couple of weeks before straining the oil and rebottling.
- Lightly pack a dry, sterilized 20-ounce jar (see p. 152) with freshly gathered herbs such as basil, rosemary, thyme, sage, or oregano. You can use individual herbs on their own or mix a few together. Pour in 2 cups plus 2 tablespoons of olive oil and store in a cool place for a couple of weeks before straining and rebottling the oil.
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10 INFUSED OLIVE OIL RECIPES THAT'LL TRANSFORM ANY DISH
From spoonuniversity.com
Estimated Reading Time 4 minsPublished 2018-04-24
- Garlic Olive Oil. Garlic olive oil is one of the most popular types of infused olive oils out there. However, adding garlic to olive oil can be a little dangerous if you're not careful.
- Chili Olive Oil. Chili olive oil is a must-have. Cooking with chili olive oil can add a ton of flavor and color to your dishes. The finer the chili peppers are crushed, the brighter and more intense the color of the oil will be.
- Basil Olive Oil. Using fresh herbs can really add flavors to your dishes. Basil infused olive oil can go a long way, and it's perfect for crusty toasted bread, fish, salads, and even eggs.
- Rosemary Olive Oil. Perfect paired with roasted potatoes and even chicken, this rosemary infused olive oil will be the star of the show. It also works well on popcorn, or even as a gift for your friends and family.
- Lemon Zest and Thyme Olive Oil. Lemon-infused olive oil is the ideal oil for certain dressings. A lemon vinaigrette can really enhance a salad, and it is just the recipe you need for the summer.
- Sun-dried Tomato Olive Oil. Sun-dried tomatoes are perfect on pizzas, pasta, flatbreads, and salads. Turned into an olive oil, sun-dried tomatoes can really accentuate a dish.
- Truffle Olive Oil. A truffle is a type of mushroom that's used predominantly in gourmet French cuisine, which means that it's very unlikely that you'll be whipping up some truffle olive oil at home.
- Blood Orange-Infused Olive Oil. Blood orange's bright citrus flavor brings out a distinct flavor in your homemade infused olive oil. Take advantage of the in-season of blood oranges, and make your own blood orange-infused olive oil at home.
- Orange Olive Oil. Add orange zest to your olive oil for a tangy yet delicious infused olive oil. It's a perfect addition to pound cake if you're looking for a way to add extra flavor to this rich dessert.
- Jalapeño-Infused Olive Oil. If you're into spicy food, this jalapeño infused olive oil is just what you need. Use this infused olive oil to finish off a spicy dish such as soup, roasted vegetables, or even bread.
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