oil

  1. 1 cup walnuts, almonds or hazelnuts...

  2. 3 cloves garlic, coarsely chopped...2 cups extra-virgin olive oil...2 sprigs fresh basil...

  3. 1/4 cup dried crushed red New Mexican...    chiles, seeds included...2 cups peanut oil...1 teaspoon sesame oil...Zest of 3 oranges, finely minced...

  4. Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight.

    Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks. Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes.

    * Savor them at their simplest as a dip for French bread....* Drizzle any herb-infused oil over tomatoes....* Brush fish or chicken with infused oil before grilling....Rosemary Oil: Use 1/2 cup chopped fresh rosemary....Black Pepper Oil: Use 1/2 cup coarsely ground black pepper....    pour over ginger....Chile Pepper Oil: Crumble 2 dried red chile peppers, and place in a heatproof container....

  5. This bread keeps well and packs well.

    1 1/2 cups cornmeal...1/2 cup water...4 tablespoons melted butter...4 tablespoons maple syrup or honey)...1/2 teaspoon salt (optional)...

  6. Garlic Oil Sauce...1/4 cup extra virgin olive oil...1/4 cup extra virgin olive oil...1/4 teaspoon ground black peppercorn

    Southwestern Oil Sauce...1/4 cup vegetable oil...1/4 teaspoon dried oregano...1/2 teaspoon ground cumin seed...

  7. 1 Boboli or homemade crust...California Oil Sauce...Marinated artichokes, quartered...1/4 teaspoon dried basil...1/2 teaspoon parsley flakes...1/4 teaspoon marjoram...1/4 teaspoon red pepper flakes...

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