| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments, Mine |
1 |
Cup |
INGREDIENTS
| 1/2 |
c |
Finely chopped fresh |
|
|
rosemary sage |
|
|
oregano or lavender |
|
|
OR |
| 3/4 |
c |
Ground cumin, cinnamon |
|
|
nutmeg ginger star |
|
|
anise |
|
|
saffron black pepper |
|
|
or curry powder |
|
|
about 2 ounces |
|
|
OR |
| 1/4 |
c |
Chopped fresh ginger |
| 1 |
c |
Olive oil |
INSTRUCTIONS
Put herbs or spices and oil in a heavy saucepan. Heat over high heat
until the mixture begins to sizzle gently. Let cook, for about 10
seconds, remove pan from heat, and swirl contents until sizzling
stops. Pour through a fine strainer or coffee filters into a
sterilized jar or bottle. Press down on herbs to release the last bit
of oil and flavor. Seal tightly, refrigerate, and use within 1 week
for best flavor. Note: Use this method for tough-leafed herbs such as
rosemary and sage as well as dried spices. Use the amounts of
flavoring ingredients as a guide, feeling free to add more or less
depending on the quality of your ingredients and your taste
preferences. Dried spices extract very well and make delicious oils.
For the best flavor, grind your own spices from the whole spice. The
amount given will make a strongly flavored oil; dilute with more olive
oil if desired. Flavored Oils by Michael Chiarello ISBN 0-8118-0898-X
pg 24 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on
Oct 26, 98
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