Sunday, February 22, 2009

Infused Oil (l'huile aromatisee)

For gastronomes, a great way to to spend time while waiting for the spring and summer growing season (far too short here in the U.S. northeast) is to make your own infused oils.

Here are a few great ideas from Monique Duveau, a friend and renowned French food critic:

Lemon Zest Oil: Great for fish, this oil is prepared by inserting three thin slices of lemon and the shaved lemon zest from a whole lemon into a bottle of high grade vegetable oil.

Herb Infused Oils: For salads, bread and meats, add fresh sprigs of Rosemary, Oregano and Basil to a bottle of high grade olive oil.

Cinnamon Stick and Clove Oil: For pastries, place one cinnamon stick and four clove "nails" into a bottle of a neutral tasting high grade vegetable oil (such as Canola oil)

Cap and seal and keep your oils in a dark cupboard to prevent rancidity.

Photo by Francois Godier

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