Cilantro Oil Food
GAZPACHO WITH CILANTRO OIL
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour.
- Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt.
- Combine the cucumber, chile and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.
CILANTRO OIL
Categories Condiment/Spread Food Processor Garlic Onion No-Cook Quick & Easy Summer Jalapeño Cilantro Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.)
CILANTRO OIL
This cilantro oil recipe is courtesy of Frederic Demers from Cafe Martinique and is used to make Grouper with Black Beans.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Wash cilantro, squeezing out any excess liquid. Place in a medium bowl; add enough grapeseed oil to cover and season with salt. Transfer cilantro mixture to a food processor and process until completely pureed. Keep refrigerated up to 1 day.
CILANTRO OIL FOR CRAB CAKES
Use this easy recipe for cilantro oil when making our Crab Cakes.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.
- Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.
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