Infused oil for grilling vegetables and fish

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.

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