Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Olive oil |
| ¼ \N | Lemon peel; ¥coarsely chopped |
| ½ cup | Coarsely chopped basil leaves |
| ¼ cup | Coarsely chopped parsley |
| 3 \N | 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.
Comments: 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.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-15-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.