Pureed Herb Oil Food

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Basil Oil (and Other Herb Flavored Oils) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 2

Ingredients

Use 1 cup packed leaves to 2 cups pure olive oil.
Use 4 cups packed leaves to 2 cups pure olive oil.

Steps:

In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

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.

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

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.

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