/2 cup of the oil in a heavy large pot
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!
Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork to separate and let cool a bit if time.
While quinoa is cooking, combine corn, tomatoes, and parsley in a medium bowl. In a small bowl, whisk together oil and remaining ingredients.
After quinoa has stood for 10 min., add to vegetable mixture, toss to combine, then drizzle dressing over it. Toss well to coat. Let stand 10 minutes before serving.
I keep interesting & attractive wine, oil and vinegar bottles!) and put
ven to 350 degress.
Infused oil:.
in a pot simmer
ke to use for your infused olive oil. Most people will typically
heavy based saucepan, strain the infused milk onto the polenta, and
he bottle.
Add warm oil.
Cover and let stand
he bottle.
Add warm oil.
Cover and let stand
In a large skillet over medium high heat, add butter and oil.
Saute onions, garlic, chile, and herbs, reduce heat, making sure garlic doesn't burn.
Once oil is infused, place artichoke, heart side down, into oil.
Saute for a few minutes, and then add enough water to steam them.
Cover and reduce heat.
Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily.
More water will need to be added to the pan periodically.
Serve with lemon-garlic-butter for dipping.
ook, add some of the oil to a large skillet over
make your own herb/garlic flavored oil mixtures, be aware
t least 24-hrs), put oil and garlic in a small
n a small pot heat oil then fry the garlic slices
Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.
Place all ingredients except for oil in large container.
Place in immersion blender in container and blend. While in container slowly add oil blending ingredients to mixture to create emulsification. Place in container, label, date and refrigerate.
ith 2 tablespoons of the oil.
Brush a shallow roasting
ngredients for the dressing. Sesame oil can be quite powerful so
Add a generous amount of oil to cover the bottom of