INGREDIENTS

INSTRUCTIONS

Flavored Oils --- Safety Factor  Garlic- and herb-infused oils and
spreads taste great but, if left  unrefrigerated, they may be unsafe.
According to FDA, mixtures such as garlic or herbs packed in salad  oil
can foster life-threatening bacteria when left unrefrigerated.  These
bacteria (Clostridium botulinum) live on produce, including  garlic,
and are harmless in oxygen or air. However ----- without air,  the
bacteria can produce toxins that cause botulism, a potentially  fatal
form of food poisoning.  Refrigeration is necessary because all other
conditions that favor  growth of Clostridium botulinum are met: pH
higher than 4.6,  anaerobic conditions (soil), food and moisture source
(garlic), not  boiled before eating.  When making a flavored oil
mixture, be sure to use a recipe from a  reliable source. Among the
above, oil products containing limited  amounts of dried herbs are
safest from botulism poisoning. That is  because the dried herbs do not
produce enough moisture to support the  growth of Clostridium
botulinum. Oil products made with whole  chilies, garlic and other
fruits or vegetables are the most risky and  dried tomatoes in oil are
somewhere in between. For all -- the bottom  line -- refrigerated
storage!! This provides a sure-fire safety  factor against the growth
of C. botulium.  Bob Pastorio - in answer to your question about
vinaigrette -- the  vinegar aspect of the vinaigrette may insure
safety. It acts pretty  much as a preservative in conjunction with the
oil. Again --  refrigeration is mandatory. Quite honestly, I do not
make  vinaigrettes as I am strictly a Ranch Dressing person -- boring
but  true! Anyway, you may want to consult the Vinegar Institute (I
posted  address/phone yesterday).  Another suggestion I recently read
was to prepare the oil/vinegar  concoctions in small quantities that
will be used in a few days. If  you prepare the vinaigrette and leave
it at room temperature for many  hours, it should be disposed of at the
end of the day. If you prepare  in small quantities, you will not be
wasting a lot. When you refill  your cruet or bottle, make sure you
sterilize between usage.  RECIPES ---  BELL PEPPER OIL (from Martha
Stuart): Put peppers through a jluice  extractor; they shoudl yield
about 1 cup of juice. In a small  saucepan over low heat, reduce by
half; strain. Pour into a clean  saucepan and reduce to a syrup;
there'll be about 1/4 cup.  Pour syrup into a small glass jar and add
an equal amount of oil.  Cover and shake well; store in the
refrigerator and use within two  weeks.  Shake before using. Makes 1/2
cup.  CILANTRO OIL (you can also use basil, parsley or mint) (From
Martha  Stewart): Blanch cilantro leaves and someof the stems. Refresh
under  cold water; pat dry. Puree in a blender along with an equal
amount of  oil. Pour into a small glass jar and add twice as much oil
as puree  mixture. Cover and shake well.  Refrigerate oil overnight.
Bring back to room temperature and pour  through a strainer lined with
damp cheesecloth. Do not press on the  solids. Refrigerate oil, covered
up to 2 weeks.  PINK GRAPEFRUIT OIL (Martha Stewart): In a saucepan
over medium heat,  reduce the juice to a thick syrup, about 1/4 cup.
Cobine with oil in a  small glass jar. Cover and shake well.
Refrigerate for up to 2 weeks.  Shake before using. Makes 1/4 cup.
continued in part 2

A Message from our Provider:

“It will work out perfectly – if you let Jesus take control”