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.
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.
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!