ROSEMARY OIL
Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.
Provided by Rita1652
Categories Spicy
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Shake off excess dirt from rosemary.
- No water on herbs!
- Put rosemary into a 2 cup (1 pint) bottle.
- Cover with 2 cups of olive oil and seal.
- Keep refrigerated.
- Strain and put into a pretty bottle.
- Use for salads and cooking, dipping fresh crusty bread into.
- Or use in place of where you would use olive oil.
- Health Update: Homemade Flavored Oil Alert.
- If you like to make your own herb/garlic flavored oil mixtures, be aware of possible dangers if you do not use the latest safety recommendations. Commercially prepared concoctions contain additives like phosphoric acid or citric acid that prevent bacteria from growing. If you make flavored oils at home, keep them refrigerated and toss after 3 days.
- Herbs and oils are both low-acid (pH
- Avoid making flavored oil that is potentially dangerous. Ideal conditions for the unwanted growth of Celsius botulinum include low acid environment (usually pH>4.6), anaerobic (oil provides an anaerobic environment), with enough available water and room temperatures.
- These bacteria are found very commonly in soil, water and air. Surrounding these low-acid foods with oil creates an oxygen-free environment (anaerobic) that is perfect for the growth of the bacteria and formation of its toxin (poison). The safe and recommended method for making flavored oil follows:.
- Herb Flavored Oil - Cold Infusion Method.
- Choose very fresh herbs and a high quality oil with a neutral or mild taste. A typical recipe calls for one cup fresh herbs. Use your favorite herb or herb combination. Use a mild herb with a strong flavor for best results (rosemary and thyme) or use a single herb.
- 1-2 cups green herbs.
- 1 cup oil (olive oil, walnut oil, etc.).
- In a large 5 quart Dutch oven or blanching pot, bring 2 quarts water to a rolling boil.
- Add herbs and push under boiling water with a long handled spoon.
- Return water to a boil and blanch herbs, covered, for 5 minutes.
- Meanwhile, prepare an ice water bath. After 5 minutes, remove herbs from boiling water using a strainer or slotted spoon. Drain slightly.
- Immediately plunge herbs into ice water for 5 minutes. Drain well and squeeze out all excess water.
- Place herbs in a blender and add oil. Puree until smooth.
- Strain immediately through a fine-mesh strainer. Strain again through several layers of cheesecloth.
- Pour strained oil into a pre-sterilized glass bottle. Cover tightly and refrigerate; use within 3 days.
Nutrition Facts : Calories 1913.9, Fat 216, SaturatedFat 29.8, Sodium 1167.6, Carbohydrate 1, Fiber 0.1, Protein 0.2
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
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