| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Garlic |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oi |
| 8 |
|
Garlic cloves |
| 4 |
|
In rosemary sprigs; (4 to 4) |
INSTRUCTIONS
Place oil in a small oven proof container. I use a pyrex measuring cup.
Pleel garlic cloves and cut in half. Add garlic cloves and rosemary sprigs
to the oil. Bake at 350 degrees for 1 hr. Remove from oven. The garlic and
rosemary will look almost burned. cool on a rack for 30 min. Stain into a
sterilized jar and refridgerate. Use with in 2 months. The oil will thicken
in the refridgerator but this won't hurt it. I use this oil for garlic
bread. To serve, place a mound of parmesean cheese in the middle of a
saucer and pour a ring of oil around it. Dip a slice of french bread in the
oil and then in the cheese. The method used to make this oil was in the
Jan. 96 issue of Goumet magazine. It is the only FDA approved method to
make herbal oils. The recipe is one I adapted from the garlic oil recipe in
that issue of the magazine. - ----
Recipe by: Formatted for MC by Pepper 5/16/98
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on May 16, 1998
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