| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Fennel seeds |
| 1 |
|
Navel orange; removed with |
|
|
; vegetable peeler |
|
|
; and chopped , zest |
|
|
; of |
| 1 |
tb |
Chopped fresh rosemary leaves |
| 1/2 |
c |
Peanut or vegetable oil |
INSTRUCTIONS
Preheat oven to 300F.
With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a
1-cup metal measure or very small metal bowl combine seeds with other
ingredients. Set measuring cup or bowl on a baking sheet and cook in lower
third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.
Line a small strainer with several layers of cheesecloth and strain oil
into a glass jar. Flavored oil keeps, covered loosely and refrigerated at
all times, 1 month.
Makes about 1/2 cup.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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