eavy saucepan.
Add the oil.
Bring it to a
ood processor, combine herbs and oil. Process until smooth. Strain through
in a bowl, combine the Herb Oil and lemon juice; stir in
Slice all vegetables lengthwise in thin strips.
Marinate in Herb Oil (save teaspoon for mayonnaise) for at least two hours. Season with salt and pepper to taste and grill lightly.
Warm tortillas; spread with jalapeno mayonnaise.
Spread grilled vegetables on tortillas evenly.
Roll tortillas tightly; trim ends and cut into 3 equal parts.
Garnish with chopped cilantro.
Tangy Citrus Oil - Using a vegetable peeler, remove
Put the tomatoes, rosemary and garlic into a bottle and pour in the olive oil through a funnel until everything is covered.
add 1/2 cup of oil. Strain the puree over a
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
lemon juice, 3 T olive oil, garlic, salt and 1/2
Blanch herbs in boiling water. Refresh under cold water. Pat dry.
Puree blanched herbs in a blender with oil until mixture is creamy.
Pour into a decorative airtight jar and shake well. Refrigerate overnight.
Let mixture come to room temperature.
Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
Keep oil covered and refrigerated.
In a medium saucepan, heat herbs, chiles, and oil, slowly, over low heat until they begin to sizzle (less than 220 degrees F).
Turn off the heat and when they stop sizzling, cover and allow to cool.
Pour into a clean, sterilized bottle, cover tightly and let stand in a cool, dark place for a week before using.
NOTE: Instead of crushed red pepper flakes you could also use 12 whole small dried red chili peppers or Japanese chilies, or 8 dried chiles de arbol, broken in half.
almon, skin-side down, in oil in dish. Cover with baking
This is 1 of several recipes I have seen lately to
he canola oil; stir.
Before applying the herb mixture to the
eat half the butter and oil in a large flameproof casserole
Whisk 1 cup oil, garlic, vinegar, 1 teaspoon thyme,
tbsp of the olive oil in a large skillet on
Heat 1 tbsp oil in a saucepan and cook
Preheat the oven to 400\u00b0F. Combine potato, zucchini, sweet potato, 2 tbsp of the oil and lemon juice in a small baking dish. Season to taste and toss gently.
Bake 25-30 mins, until tender. Stir in parsley.
Meanwhile, for herb and caper butter, mix all ingredients in a small bowl until well combined.
Heat remaining 1 tbsp oil in a large skillet on high heat. Cook fish, 2-3 mins each side, until cooked to desired doneness
Serve fish with vegetables and herb and caper butter. Sprinkle with additional parsley.
lour.
heat 2 tablespoons oil in a heavy based pan