Slowly heat the canola oil in a medium saucepan over low heat until just
before it sizzles, about 3 minutes, depending on the pan. Add the sesame
oil, cilantro, and lemon zest. Stir gently. Remove from heat. Press the
cilantro against bottom of pan with back of spoon, gently crushing leaves
and releasing their natural oils. Cover the pan and let the oil mixture
steep at room temperature for at least 8 hours, preferably overnight.
Strain the oil into a sterilized glass bottle. Discard remaining cooked
cilantro and lemon zest. Add fresh lemon peel and 3 cilantro stems with
leaves to strained oil. Seal the bottle tightly and use when needed. If
refrigerated, the oil will keep indefinitely, and will keep for about two
weeks at room temperature if kept in a dark, cool place; make sure to let
it warm to room temperature prior to use for maximum flavor.
MAKES ABOUT 1 CUP
Great in salad dressings, but it's also good tossed with pasta, raw
sunflower seeds, and a freshly grated, hard dry cheese like Parmesan. It
imparts extra zest to homemade croutons (sprinkle on prior to baking), and
serves as a delicious counterpoint to wafer-thin slices of red ripe
tomatoes or raw onion and cucumber salad. The trick is to not overheat the
canola oil; if it sizzles when a drop of water is added, remove pan from
heat and let oil cool for 30 seconds or more before adding other
ingredients (perform the sizzle test frequently during the cooling period).
P.J. Birosik, Cilantro, Collier Books, 1994 MC formatted by Brenda Adams
<adamsfmle@sprintmail.com> posted mc-recipe 12/12/96
Posted to MC-Recipe Digest V1 #340
Recipe by: Birosik; Cilantro
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Thu, 12 Dec 1996 13:16:00 -0800
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