GARLIC, LEMON AND HERB INFUSED OIL FOR SAUTEING
This recipe is based on one from Food Network chef Anne Burrell. It adds great dimension of flavor to ho-hum dishes. Once you have it, you'll find a million uses for it. Perfect for meat, poultry, fish, seafood and vegetables. Enjoy!
Provided by Jainagirl
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a small saucepan over medium heat. Bring to a boil. Turn off the heat and let the pan sit on the warm burner for about 1 hour.
- Strain through a fine mesh strainer. Oil will be cloudy. That's OK.
- Store in a tightly sealed dark-colored glass bottle at room temperature.
- NOTE: It's possible to substitute dried herbs for fresh. The oil will not be as flavorful, but still quite good. Try 2 tsp dried thyme, 2 dried bay leaves, 2 tsp dried rosemary. However, fresh garlic is a must!
Nutrition Facts : Calories 1969, Fat 217.5, SaturatedFat 22.8, Sodium 8.9, Carbohydrate 17.9, Fiber 5.7, Sugar 0.2, Protein 2.5
GARLIC AND LEMON OIL
Steps:
- Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
- With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
- Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.
FLAVORFULLY INFUSED OILS
Steps:
- Combine ingredients in a saucepan over low heat. Gently warm mixture until it bubbles, then continue to cook until oil is very fragrant, another minute or two.
- Cool, then use a funnel to pour oil into a clean bottle or other container. Refrigerate and use within a month or so.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 39 milligrams, Sugar 0 grams
HERB GARLIC OIL
This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.
Provided by Mikey Tarts
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 8h6m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg
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