| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Oils, Sauces |
1 |
Servings |
INGREDIENTS
| 3 |
|
Plump garlic cloves |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
|
4" sprig fresh rosemary |
|
|
OR |
| 1 |
t |
Dried rosemary |
| 1/2 |
t |
Salt, or to taste |
INSTRUCTIONS
To make the garlic-rosemary oil, peel and cut the garlic into very
thin slices. Pour the oil into a small heavy skillet or saucepan, add
the sliced garlic and the rosemary, crushing the herb between your
fingers as you add it, and warm over low heat. When the aroma rises
and the garlic just starts to take on color (it should not brown),
about 5-7 minutes, remove from the heat. Add the salt to taste and
strain the oil into a small pitcher. NOTE: The oil can be made up to 2
weeks ahead, cooled to room temperature, and stored in the
refrigerator in a tightly sealed container. To enjoy the full flavor
and fragrance of the oil, make sure to bring it to room temperature
before using. Drizzle of potato waffles. From Tuscon area newspapers,
1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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