Olive Oil With Lemon And Bay Leaf Recipes

SUSAN LOOMIS'S LEMON OLIVE OIL

Steps:

• Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
• Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

GRILLED SALMON WRAPPED IN LEMON AND BAY LEAVES

Steps:

• Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.
• Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.

POTATOES ROASTED WITH OLIVE OIL AND BAY LEAVES

Steps:

• Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch broilerproof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

OLIVE OIL WITH LEMON AND BAY LEAF

Steps:

• Scrub the lemon to remove surface impurities; rinse and dry well.
• Pour olive oil in a small heavy saucepan.
• Using a zester, add lemon zest directly to olive oil.
• Add bay leaf and peppercorns.
• Heat oil over medium low heat to 200 to 225 degrees for 10 minutes.
• Remove from heat and cool slightly.
• Transfer oil to hot, sterilized bottle and seal.
• Can be stored at room temperature for up to 2 months.

BAY AND LEMON SHRIMP SKEWERS WITH OLIVE COUSCOUS

Steps:

• Preheat grill or broiler. Soak 8 bamboo skewers in water. In a shallow dish, whisk together 1/4 cup olive oil and lemon zest.
• Season shrimp with salt and pepper; coat with the dressing. Thread the soaked skewers with alternating shrimp and bay leaves.
• Grill or broil the shrimp skewers, turning once, until shrimp are pink and firm, about 5 minutes. Drizzle lemon juice on top.
• In a medium saucepan, bring chicken broth and remaining 1 tablespoon olive oil to a boil. Stir in couscous and olives. Cover the pan, turn off the heat, and let stand for 5 minutes. Fluff with a fork.
• Serve couscous with 6 shrimp per person. Discard bay leaves.

GRILLED POMPANO AND SHRIMP WITH LEMON, OLIVES, AND BAY LEAVES

Steps:

• Prepare grill. Soak skewers in warm water 30 minutes.
• With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling. Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer. Brush shrimp and pompano all over with additional olive oil.
• With a sharp knife cut ends from lemons. Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh. Cut lemon segments free from membranes. Discard coarse stems from spinach. Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits. In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
• Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side. (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer seafood with tongs to a platter and keep warm, covered. Heat olive mixture over low heat until warm.
• In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and sauté spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes. Season spinach with salt and pepper.
• Serve seafood over spinach, topped with lemon segments and olive mixture.