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Full Online Book HomeLearning KitchenPreserving - Herbed Oils
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Preserving - Herbed Oils Post by :nichz2ri Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3561

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Preserving - Herbed Oils

Basil Oil; 1 cup of chopped basil.

Black pepper Oil;1/2 cu of coarsely ground black pepper

Dill Oil; 1 cup of chopped fresh dill.

Mint Oil; 1 cup chopped fresh mint.

Oregano Oil; 1 cup of chopped fresh oregano.

Rosemary Oil; 1/2 cup of chopped fresh rosemary.


Sage Oil; 1/2 cup of chopped fresh sage.

Thyme Oil; 1 cup of fresh thyme leaves



Place herb in a saucepan, add 1 cup canola oil.

Warm over low heat for 20 minutes, stirring occasionally; cool.

Strain thorough several layers of cheese cloth. Cover and refrigerate up to 2 weeks.

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Amount Measure Ingredient -- Preparation Method 2-1/2 Tbsp. Mustard seed 1 Tbsp. Whole Allspice 1 Tbsp. Coriander seeds 2 Whole Cloves 1 Tsp. Ground Ginger 1 Tsp. Red Pepper Flakes 1 Bay Leaf -- Crumbled 1 (2-Inch) Piece Cinnamon -- Broken Up Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 Cup
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Preserving - Garlic And Fennel Infused Oil Preserving - Garlic And Fennel Infused Oil

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2 cloves garlic, peeled and smashed 1 bulb fennel, tops and bruised outer leaves removed, cored and chopped 1 cup olive oil Combine garlic, fennel and oil in a heavy saucepan. Bring mixture to a boil and then reduce to a simmer. Simmer until fennel and garlic are very tender, 45 minutes to an hour. Remove from heat and allow the mixture to come to room temperature. Strain oil, pressing on solids, into a clean bottle and refrigerate. Remove tender garlic and fennel from strainer. Mash mixture and season with salt and pepper. Use as spread for crostini or crackers Yield:
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