Thursday, August 5, 2010

Rosemary Oil with Orange and Black Peppercorns

Rosemary Oil with Orange and Black Peppercorns

I posted last week about making Herbed Lemon Vinegar from The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Roundby Ellie Topp and Margaret Howard.  If you didn’t run out and get the book, go now.  I’ll wait. 

Five pepper oil

Okay, good.  Open up to page 261 and just feast your eyes over the selection of infused oils that you can make!  Staggering, right!  What I love about her infused oils is the method.  You make them in the oven.  So, you can make as many as you want at one time.  All you have to do is pay attention to how long they stay in the oven and remove them when their time is up. 

Dried Porcini Mushroom and Rosemary Oil

Yesterday, I made Rosemary Oil with Orange and Black Peppercorns, Five-Pepper Oil, and Dried Porcini Mushroom and Rosemary Oil.  Yes.  I did.  When they are all finished you store these in the fridge and they sort of solidify to a sort-of softened butter state.  It’s easy to scoop out a spoonful, I’ve even used a knife to spread them like butter on bread before toasting for a bruschetta.  I used the five-pepper oil to saute some cabbage in and it was perfect, just the right amount of heat in every bite.


Rosemary Oil with Orange and Black Peppercorns

  • 1 cup canola or extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 2 strips orange rind (about 1/2 x 3 inches)
  • 8 black peppercorns

Place all the ingredients in a 2-cup glass measuring cup or jar.  Set container on pie plate.  Bake in a 300 degree oven for 90 minutes.  Remove from the oven and place on a rack to cool. 

Line a strainer with a coffee filter or several layers of cheesecloth (I just used a very fine strainer).  Strain the oil into a clean glass jar and store in the fridge and use within a month. 

I plan on using this for everything – from salad dressings, to roasting veggies, to sautéing chicken  or fish.  Anything!



This will be my entry for Weekend Herb Blogging hosted byLynne from Cafe Lynnylu .


Joanne said...

Why haven't I started making my own oils yet? Nope, I don't know either! This looks fantastic.

Big Dude said...

Looks like something that would be real handy to have around.

Rachel Cotterill said...

I need to make some of these. Yum.

My Carolina Kitchen said...

Pam, these are gorgeous and I'm sure must taste wonderful. They would make pretty gifts too.

My Carolina Kitchen said...

I'm back with a question. Do you need a pressure canner? I just don't have room for anything else, but the book sounds fascinating.

I'll probably buy the book IF you don't need the pressure canner, so please when you get a chance, let me know.
Thanks ever so much.

Chanel11 said...

That is so cool! So many combinations to explore..

Tins and Treasures said...

Good Morning, Pam,
Thank you so much for sharing this wonderful idea. We often serve homemade breads (bread machine style) with dipping oil...along with our grilled entree. I think this would also be a great way to use our herbs and the canning jars that I brought home from mom's. You're the best!

Have a thoughtful Thursday, ~Natalie

SusanD said...

I have this book. It's awesome. I've made some of these oils. Fantastic! I'll be making more as soon as it cools off enough to turn on the oven. Heat index was 118 here yesterday. ugh! Thanks for sharing. Blessings, SusanD

Mimi said...

They looks tasty and so easy to make with the oven method.

Marjie said...

You're just all over this flavorings thing this summer. It must be "The August of the Flavored Oils and Whatnot."

Moogie said...

Wonderful blog... I'm your newest follower.

From the Kitchen said...

I'm going to do several of these for sure. I have some nice herbs that I'd like to keep around, in some form, for a bit longer. We are going to a friend's home for an Italian dinner under the backyard pergola (so Italian sounding!!) on Saturday and I was planning to take a mason jar filled with parsley, sage, rosemary and thyme. I think I'll add a jar of infused oil as well. Thanks!


a good yarn said...

I bet they taste amazing!

grace said...

the only infused oil i've ever made was with garlic. that seems like child's play compared to this--how delicious!

Chris said...

Twisted. I love that and can only imagine all the different ways I could use that oil.

Debinhawaii said...

OK, OK, I need to get a copy of that book! ;-)

Lynnylu said...

Looks beautiful! Thanks for joining in WHB#245.