Jeff Smiths Lemon Olive Oil Recipes
JEFF SMITH'S LEMON OLIVE OIL
From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too. There are recipes out there that call for pureeing a whole lemon, pith, seeds, and all, in a blender. I highly recommend this method over the whole-blended-fruit one, as the pith and seeds can make the product quite bitter, and good olive oil is too expensive to waste. Try your best to get organic lemons for this, as pesticide reside cannot be washed off the skin.
Provided by zeldaz51
Categories European
Time 15m
Yield 4 cups, 64 serving(s)
Number Of Ingredients 2
Steps:
- Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
- Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
- Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
- Strain the oil and discard the peel.For safety, not to mention best flavor, keep ANY infused oil under refrigeration and use quickly. For longer term storage, freeze in small amounts which will thaw quickly.
Nutrition Facts : Calories 121.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.1
PIZZA DOUGH
This pizza dough recipe is the bomb. It came from Jeff Smith's The Frugal Gourmet Cooks Italian (1993). He developed this recipe because it was close to the one served at Brandi, a famous pizza house in Naples. This is THE pizza dough recipe. Prep time excludes rising time. Bake dough at 450 for 10 to 15 minutes after you have topped pizzas.
Provided by AmyZoe
Categories Yeast Breads
Time 40m
Yield 3 14, 9 serving(s)
Number Of Ingredients 6
Steps:
- Place the tepid water in a mixing bowl.
- Dissolve the yeast and salt in the water.
- Add the oil, 1 1/2 cups of the weighed-out flour, and the cornmeal.
- Beat together for 5 to 10 minutes to form a sticky batter.
- Knead in the remaining flour until you have a smooth dough.
- Place on a clean counter and cover with the bowl.
- Allow to rise until double in bulk (about 1 hour).
- Punch the dough down and divide into 3 equal parts.
- To make a pizza, roll a portion of the dough on a lightly floured surface to a 14 inch diameter.
- Place the rolled dough on a lightly oiled pizza pan (Jeff Smith prefers Wilton).
- This dough recipe makes enough for three 14 inch pizzas.
Nutrition Facts : Calories 193.1, Fat 2.1, SaturatedFat 0.3, Sodium 132.5, Carbohydrate 37.5, Fiber 1.7, Sugar 0.1, Protein 5.4
MEYER LEMON OLIVE OIL
A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.
Provided by BecR2400
Categories Lemon
Time 25m
Yield 1 cup lemon olive oil
Number Of Ingredients 2
Steps:
- Warm the olive oil and the peel over very low heat for 20 minutes.
- Allow to cool for half an hour.
- Strain and pour into an antique stoppered bottle, or any bottle you may have.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
LEMON OLIVE OIL
Make and share this Lemon Olive Oil recipe from Food.com.
Provided by Sharon123
Categories Lemon
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
- Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
- Yield: 1 cup.
Nutrition Facts : Calories 1915.1, Fat 216, SaturatedFat 29.8, Sodium 5, Carbohydrate 1.9, Fiber 1.3, Sugar 0.5, Protein 0.2
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