Pureed Herb Oil Food

FOCACCIA WITH HERB OIL

Focaccia with Herb Oil image

This herb-studded focaccia starts with purchased pizza dough for a quick-prep bread recipe.

Provided by Danielle Centoni

Time 2h20m

Number Of Ingredients 7

Ingredients

0.5 cup coarsely chopped fresh basil and/or flat-leaf parsley
1.5 pound purchased refrigerated pizza dough
2 tablespoon olive oil
1 egg white, lightly beaten with 1 tablespoon water
Fresh basil and/or flat-leaf parsley leaves
Herb Oil (see recipe)
0.75 cup chopped pitted olives

Steps:

Place chopped herbs on a work surface. Roll dough in herbs and knead lightly to work in. Shape into a ball. Use about 1 Tbsp. of the olive oil to lightly oil a bowl. Place dough ball in bowl and turn once to oil surface. Cover with plastic wrap. Let stand 45 to 60 minutes or until dough reaches room temperature.
Coat a 15x10-inch baking pan with remaining olive oil. On a lightly floured work surface, roll dough to a 15x10-inch rectangle, allowing dough to rest as needed during rolling to reach size. Press into bottom of prepared pan. Cover and allow dough to stand 1 hour or until slightly puffy and a few large bubbles of air form.
Preheat oven to 450°F. Using an extra-sharp knife, score squares across top of dough. Brush dough with egg white mixture. Arrange herb leaves on top of dough. Brush again with egg white mixture. Brush lightly with some of the Herb Oil. Sprinkle with olives.
Bake 15 minutes or until puffed and golden. Serve warm with Herb Oil for dipping. Serves 24.

Nutrition Facts : Calories 96 kcal, Carbohydrate 13 g, Protein 3 g, Sodium 168 mg, Fat 3 g, UnsaturatedFat 1 g

POTATO, PARSNIP, AND HERB-OIL PUREE

Potato, Parsnip, and Herb-Oil Puree image

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg

Steps:

Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

HERB OIL

Herb Oil image

Provided by Alton Brown

Time 10m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

CARRABBA'S HERB OIL

Carrabba's Herb Oil image

Make and share this Carrabba's Herb Oil recipe from Food.com.

Provided by jellyko

Categories Low Protein

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon minced garlic
1/2-1 teaspoon kosher salt
1/4 cup extra virgin olive oil

Steps:

Mix spices together. pour them onto plate. pour evoo over them and serve with fresh bread or use as a chicken marinade -- .

Nutrition Facts : Calories 125.2, Fat 13.6, SaturatedFat 1.9, Sodium 219.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.3, Protein 0.3

PUREED HERB OIL

Pureed Herb Oil image

Make and share this Pureed Herb Oil recipe from Food.com.

Provided by littlemafia

Categories Easy

Time 12h5m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 cup fresh herbs, leaves such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil

Steps:

Blanch herbs in boiling water. Refresh under cold water. Pat dry.
Puree blanched herbs in a blender with oil until mixture is creamy.
Pour into a decorative airtight jar and shake well. Refrigerate overnight.
Let mixture come to room temperature.
Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
Keep oil covered and refrigerated.

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