Gastronomer
A BLOG FOR EXPLORERS OF GOOD FOOD AND WINE
Infused oils
One of my favorite things to do in the kitchen is infusions. I like to experiment with oils, vinegars and vodka. I often mix and match herbs and spicies always seeking out new and excited flavor profiles. Sometimes I like to just enjoy the essence of one strong flavor but used in as many creative ways as possible. Below are some basic recipes but as we say here at Gastronomer you are only limited by your imagination.
Bon Vivant!
Meyer Lemon Oil
Ingredients
Peel of 1 Meyer Lemon
1 C Olive Oil
Directions
Wash and dry lemon. Using a vegetable peeler zest the lemon. Add zest to oil in a small sauce pan. Heat over a low flame for 20 minutes. Let oil cool for 30 minutes. Strain and pour into a clean bottle. Store in a dark cool place. Use within 2 weeks.
Basil Oil
Ingredients
2 cups of packed Basil
1 Cup Olive Oil
1/2 Lemon zest
Directions
Wash and dry basil. Add basil, zest and oil to blender/processor. Blend till smooth. Pour mixture into a small sauce pan over low heat for 20 minutes. Remove from heat and let cool for 30 minutes. Strain and pour into clean bottle. Store in cool dark place use within 3 weeks.
Mint Oil
Ingredients
1/2 cups of packed Mint
1 Cup Olive Oil
Directions
Wash and dry Mint. Place mint into a wide mouth bottle or jar. Cover the mint with Olive Oil. Store in cool dark place for 1-2 weeks before use. This is a cold infusion process and takes longer for the flavor to develop. use within 3 weeks.
Sweet Red Pepper Oil
Ingredients
1 Large red Bell Pepper (diced and seeded)
1 Cup Olive Oil
Directions
Add bell pepper and oil to blender/processor. Blend till smooth. Pour mixture into a small sauce pan over low heat for 20 minutes. Remove from heat and let cool for 30 minutes. Strain and pour into clean bottle. Store in cool dark place use within 3 weeks.