Monday, July 28, 2008
A few weeks ago, when I was prepping for my little party, I made up a batch of herb oil. It is such a no-brainer, yet it is something I seldom do. That day, I was reminded of how useful and good it is. The original reason I made
it for the party was to brush on baguette slices that I toasted in the oven to use for bruschetta. My flavor palette for that dinner was Mediterranean-y, so I ended up using the oil for a few other things on the menu as well.
Like I said, it is really easy......
in a bowl:
a few cloves of peeled garlic, smashed
a mixture of sprigs of whatever herbs you have around--
I really like rosemary, oregano, thyme
black peppercorns, cracked
a few shakes of red chile flakes
pour some olive oil over the top of it all and let it sit--30 minutes should do it, but you can let it sit for a couple of days, then decant it into a jar for use in the future.