Infused Oil For Grilling Vegetables And Fish Recipe - Cooking Index
Infused Oil For Grilling Vegetables And Fish Recipe - Cooking Index
Infused oils for cooking and grilling are very "in" at the moment. This one is from one of the young chefs at Kaspar's by the Bay, a fine restaurant in Seattle. The chef, Steve Miller, is dilligent and well-trained, insightful and hard-working. And why not? His boss, chef Kaspar, is Swiss. He is good! You can also use this refreshing oil as a dip for your French bread or as a topping for your baked potato. You will think up other uses I am sure.
Courses: Sauces| 2 cups | 474ml | Olive oil |
| 1/4 | Of 1 lemon peel - coarsely chopped | |
| 1/2 cup | 20g / 0.7oz | Coarsely chopped basil leaves |
| 1/4 cup | 36g / 1.3oz | Coarsely chopped parsley |
| 3 | Garlic cloves - peeled and crushed |
Combine all ingredients in a small bowl or jar and allow to stand at room temperature for 2 hours. Brush vegetables or fish with the oil when grilling. The oil will keep for several days in the refrigerator.
Hint: When buying olive oil, consider the use. You should probably buy a good extra virgin oil for salads and a premium grade for pasta. For deep-frying, grilling and normal cooking, buy the stuff by the gallon at a good Italian or Greek grocery. The merchant will help you so that you do not feel obligated to use the wrong oil at any time.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 07-15-1992 issue - The Springfield Union-News
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