Rosemary Infused Olive Oil Giada De Laurentiis Food

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.
• Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

ROSEMARY GARLIC INFUSED OLIVE OIL

Steps:

• Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month

SLOW COOKER ROSEMARY OR BASIL INFUSED OIL

Steps:

• Place the oil and the rosemary (or basil) in the insert of the slow cooker.
• Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
• Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
• When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
• The oil may cloud under refrigeration, but it will become clear again at room temperature.

ROSEMARY INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.