ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
ROSEMARY INFUSED OIL
I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.
Provided by Dawnab
Categories < 60 Mins
Time 35m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine the oil and rosemary in a heavy small saucepan.
- Cook over medium-low heat for about 5 minutes.
- Remove from the heat and let cool to room temperature.
- Transfer the sprigs to a 4-ounce bottle or cruet.
- Add the oil and seal the lid.
- Refrigerate for up to 1 month.
POPCORN WITH ROSEMARY INFUSED OIL
Provided by Giada De Laurentiis
Time 13m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
- Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.
ROSEMARY OIL
Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.
Provided by Rita1652
Categories Spicy
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Shake off excess dirt from rosemary.
- No water on herbs!
- Put rosemary into a 2 cup (1 pint) bottle.
- Cover with 2 cups of olive oil and seal.
- Keep refrigerated.
- Strain and put into a pretty bottle.
- Use for salads and cooking, dipping fresh crusty bread into.
- Or use in place of where you would use olive oil.
- Health Update: Homemade Flavored Oil Alert.
- If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
- Herbs and oils are both low-acid (pH
- Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
- These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
- Herb Flavored Oil - Cold Infusion Method.
- Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
- 1-2 cups green herbs.
- 1 cup oil (olive oil, walnut oil, etc.).
- In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
- Add herbs and push under boiling water with a long handled spoon.
- Return water to a boil and blanch herbs, covered, for 5 minutes.
- Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
- Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
- Place herbs in a blender and add oil. Puree until smooth.
- Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
- Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.
Nutrition Facts : Calories 1913.9, Fat 216, SaturatedFat 29.8, Sodium 1167.6, Carbohydrate 1, Fiber 0.1, Protein 0.2
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