Scallion Oil Garnish Food
SCALLION OIL
Provided by Food Network
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days.
- Make sure to choose very fresh, very green scallions for the best flavor and color.
SCALLION OIL GARNISH
This simple garnish is great way to finish dishes with a little richness and some bright green color. Small steamed rice pancakes (page 268), sticky rice with roast chicken (page 246), and trout hand rolls (page 110) are only a few of the dishes that benefit from scallion oil.
Yield makes about 1/2 cup
Number Of Ingredients 2
Steps:
- Have the scallions ready in a small bowl so they may be quickly added to the oil. In a small saucepan, heat the oil over medium heat until hot. To test, drop in a scallion slice; it should sizzle on contact. Add the scallions and stir immediately to expose them quickly to the oil. When the scallions have collapsed and are soft, after about 30 seconds, remove from the heat. Transfer the scallion oil to a small heatproof bowl and let cool completely.
- The garnish will keep for several hours at room temperature. Or, cover and refrigerate for up to 7 days, then bring to room temperature before using.
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- Wash the scallions and pat them thoroughly dry. Thinly slice them into rounds, and then use your knife to mince them further. You should end up with 4 tablespoons finely minced scallions.
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- Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
- Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20–30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
- Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
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