Best Herb Oil Recipes

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HERB MIX FOR DIPPING OIL



Herb Mix for Dipping Oil image

We combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1/2 cup per batch.

Number Of Ingredients 11

1 tablespoon dried minced garlic
1 tablespoon dried rosemary, crushed
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
ADDITIONAL INGREDIENTS (for each batch):
1 tablespoon water
1/2 cup olive oil
1 French bread baguette (10-1/2 ounces)

Steps:

  • In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

Nutrition Facts : Calories 122 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HERB GARLIC OIL



Herb Garlic Oil image

This is a basic garlic oil that can be used as a dipping sauce for bread, the oil half of an Italian vinaigrette, or as the base for Mediterranean-style cooking. If you use it for the latter, though, you may want to omit the herbs and add the extra-virgin olive oil unless your pan is non-stick or you do not mind burned little flecks of oregano and parsley.

Provided by Mikey Tarts

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 8h6m

Yield 4

Number Of Ingredients 5

½ cup olive oil
1 clove garlic, roughly chopped
¼ cup extra-virgin olive oil
½ teaspoon basil
½ teaspoon oregano

Steps:

  • Heat a skillet over medium-low heat. Pour olive oil into skillet gradually, sliding skillet away from burner if oil begins to splatter. Add garlic; cook until sizzling but not brown, about 1 minute. Turn off heat, leaving skillet on burner. Stir in extra-virgin olive oil, basil, and oregano. Transfer to container and store in refrigerator until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 0.5 g, Fat 41 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 5.7 g, Sodium 0.8 mg

ITALIAN HERB INFUSED OLIVE OIL



Italian Herb Infused Olive Oil image

Olive oil with Italian herbs.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Italian Dressing

Time 5m

Yield 12

Number Of Ingredients 5

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 ½ cups extra virgin olive oil

Steps:

  • Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 0.1 g, Fat 28 g, Fiber 0.1 g, SaturatedFat 3.9 g, Sodium 0.1 mg

SIMPLE BROILED FLANK STEAK WITH HERB OIL



Simple Broiled Flank Steak with Herb Oil image

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 clove garlic, minced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 flank steak, 1 1/2- to 2-pounds

Steps:

  • Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
  • Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
  • Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
  • Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

CREAMY WHITE BEANS WITH HERB OIL



Creamy White Beans With Herb Oil image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Categories     dinner, lunch, quick, weekday, weeknight, beans, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

  • Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
  • Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
  • Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
  • Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 557, UnsaturatedFat 29 grams, Carbohydrate 45 grams, Fat 36 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 4 grams

BASIL OIL (AND OTHER HERB FLAVORED OILS)



Basil Oil (and Other Herb Flavored Oils) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 2

Use 1 cup packed leaves to 2 cups pure olive oil.
Use 4 cups packed leaves to 2 cups pure olive oil.

Steps:

  • In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
  • It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE



Roasted Butternut Squash with Herb Oil and Goat Cheese image

This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Provided by Andrew Tarlow

Categories     Bon Appétit     Butternut Squash     Goat Cheese     Side     Thanksgiving     Fall     Oregano

Yield 8 servings

Number Of Ingredients 8

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

Steps:

  • Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
  • Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  • Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  • Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
  • Do Ahead
  • Herb oil can be made 1 day ahead. Cover and chill.

HERB-INFUSED OLIVE OIL



Herb-Infused Olive Oil image

For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 2

2 cups extra-virgin olive oil
2 or 3 sprigs herbs (rosemary and thyme)

Steps:

  • Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL



Balsamic Marinated Roast Beef, Mashed Potatoes, Sauteed Mushrooms, Baked Camembert with Herb Oil image

Provided by Roger Mooking

Time 2h25m

Yield 4 servings

Number Of Ingredients 21

1 cup balsamic vinegar
5 cloves garlic, chopped
2 tablespoons freshly ground black pepper
4 tablespoons chopped fresh rosemary
1/2 cup olive oil
1 (2 1/2 to 3-pound) beef eye round
3 pounds Yukon gold potatoes, peeled and quartered
1/4 cup butter
2 tablespoons olive oil
3 tablespoons potato water, reserved
Salt
2 tablespoons fresh thyme leaves
2 tablespoons fresh marjoram leaves
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 (8 to 10-ounce) wheel Camembert cheese, cut in half through the center (horizontally)
2 tablespoons herb oil from Baked Camembert and Herb Oil recipe
1 teaspoon butter
1 pound crimini mushrooms, quartered
Salt and freshly ground black pepper

Steps:

  • For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
  • Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
  • Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
  • Remove the beef from the oven and allow the beef to rest before slicing.
  • For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
  • Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
  • For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
  • Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
  • Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
  • For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
  • To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

ITALIAN HERB DIPPING OIL



Italian Herb Dipping Oil image

Found this recipe in a magazine, although I can't remember which one. Amounts given are for dried herbs.

Provided by iris5555

Categories     European

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 8

1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 pinch red pepper flakes (optional)
olive oil

Steps:

  • Mix all herbs together in a small bowl and add as much oil as you wish for desired flavor.
  • Use a crusty Italian bread for dipping.

OLIVE OIL AND HERB CRUSHED POTATOES



Olive Oil and Herb Crushed Potatoes image

Provided by Justin Chapple

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds baby red potatoes
Kosher salt
1 medium shallot, minced
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
One 2-ounce bunch arugula, large stems discarded and leaves chopped
3/4 cup chopped parsley
1/2 cup snipped dill
1/2 cup snipped chives
Freshly ground black pepper

Steps:

  • Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
  • Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
  • Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

HERB OIL



Herb Oil image

Provided by Alton Brown

Time 10m

Yield 2 cups

Number Of Ingredients 9

1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

  • In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
  • Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

ALMOND 'FETA CHEESE' SPREAD WITH HERB OIL (VEGAN)



Almond 'feta Cheese' Spread With Herb Oil (Vegan) image

From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you.

Provided by Wish I Could Cook

Categories     Spreads

Time 55m

Yield 10 oz, 10 serving(s)

Number Of Ingredients 8

1 cup whole blanched almond
1/4 cup lemon juice
3 tablespoons olive oil
1/4 cup olive oil
1 garlic clove
1 1/4 teaspoons salt
1 tablespoon fresh thyme leave
1 teaspoon fresh rosemary leaf

Steps:

  • Place almonds in medium bowl and cover with 3 inches of water. Let soak 24 hours. Drain and rinse.
  • Puree almonds, lemon juice, 3 T olive oil, garlic, salt and 1/2 cup water in blender or food processor for 6 minutes or until really creamy.
  • Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth. Bring sides together twist into an orange-sized ball and secure with a twist tie. Chill for 12 hours.
  • Line baking sheet with parchment and transfer almond ball from cheesecloth. Shape to look like a 6" round of brie (about 3/4" thick). (Note, I just put it into a pretty pottery bowl and baked it. Then I could pour the oil on top and serve it. No parchment needed.).
  • Bake 40 minutes or until top is slightly firm. Cool. Then chill.
  • Combine 1/4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering. Cool to room temperature and drizzle over almond spread just before serving.
  • Spread on crusty bread or crakers. You'll love it!

CARRABBA'S HERB OLIVE OIL DIP



CARRABBA'S HERB OLIVE OIL DIP image

Categories     Herb     Side

Number Of Ingredients 10

1 1/2 t finely chopped fresh flat leaf parsley
3/4 t finely chopped fresh basil
3/4 t finely chopped fresh rosemary
1/4 t dried oregano
1/4 t granulated garlic
1/8 t crushed hot red pepper flakes
1/2 t kosher salt
1/4 t freshly ground black pepper
1/3 c extra virgin olive oil
Bread for dipping

Steps:

  • Mix herbs together. Add olive oil and stir. Serve with crusty bread.

FRESH TOMATO AND GOAT CHEESE STRATA WITH HERB OIL



Fresh Tomato and Goat Cheese Strata with Herb Oil image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 9

8 ounces goat cheese, room temperature
1/4 cup cream
Pinch salt and freshly ground black pepper
3 fresh tomatoes, sliced 1/2 to 3/4-inch thick
1 cup chopped toasted walnuts, for garnish
Herb Oil:
3/4 cup fresh mint
3/4 cup fresh basil
1 cup olive oil

Steps:

  • For the Filling: Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Season with salt and pepper. Set aside.
  • For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
  • To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the goat cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

FOCACCIA BIANCA WITH HERB OIL



Focaccia Bianca with Herb Oil image

Provided by Peter Reinhart

Categories     side-dish

Time 12h35m

Yield 1 sheet pan or 2 to 3 round focaccia

Number Of Ingredients 19

3 tablespoons olive oil
White Master Dough, recipe follows
1/2 to 3/4 cup Herb Oil, plus more as needed, recipe follows
2 cups freshly grated Parmesan, Romano or Asiago cheese (optional)
4 1/3 cup unbleached bread flour (567 grams)
1 3/4 teaspoons kosher salt (11 grams)
1 1/4 teaspoons instant yeast (4 grams)
2 cups water, cool (about 60 degrees F) (454 grams)
2 tablespoons olive oil (28 grams)
1 cup olive oil
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon fresh rosemary leaves or dried
1/2 teaspoon dried thyme
1 teaspoon granulated sugar
1/2 teaspoon red pepper flakes, optional
1/4 teaspoon hot or mild paprika, optional
1 teaspoon kosher salt or coarse sea salt

Steps:

  • Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with 3 tablespoons olive oil. Begin panning and dimpling the White Master Dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 3 hours for the final rise.
  • When the dough reaches the rim of the pan (or doubled in size), position a rack in the center of the oven and preheat to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap, drizzle the dough with 2 tablespoons herbed olive oil and sprinkle with flaky sea salt. Bake for 15 to 18 minutes, rotating the pan halfway through. Remove from the oven and sprinkle with 2 cups Parmesan or Romano cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Transfer the focaccia to a cutting board and let rest 3 to 5 minutes before serving.
  • Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 9 to 12 minutes longer, or until the top and the undercrust are golden brown. If using cheese, remove the pan from the oven when the focaccia looks done and sprinkle it with the cheese. Return the pan to the oven for 2 minutes and then remove it.
  • Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. Drizzle any oil remaining in the baking pan over the focaccia. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
  • Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
  • Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
  • In a bowl, whisk together the oil, basil, parsley, oregano, rosemary, thyme, garlic and pepper flakes and paprika (if using), gradually adding the salt and whisking the oil to bring the salt to the surface before tasting. Store in the refrigerator in a container with a lid, where it will keep for at least 6 months. Makes 1 cup.

OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE



Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon ground black pepper
12 (5-ounce) skinless, boneless chicken breast halves
Olive oil cooking spray
Parsley Olive Oil Sauce, recipe follows
1/2 cup fresh parsley leaves
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
  • Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
  • Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
  • In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

ROAST TURKEY, BRUSSEL SPROUT AND SWEET POTATO HASH WITH MIXED HERB-BACON OIL



Roast Turkey, Brussel Sprout and Sweet Potato Hash with Mixed Herb-Bacon Oil image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup extra virgin olive oil
1/4 cup finely chopped fresh mixed herbs such as sage, parsley, thyme and/or cilantro (whatever is left from Thanksgiving dinner)
1 tablespoon canola oil
8 ounces bacon, finely diced
Kosher salt and freshly ground pepper
Reserved drippings from herb-bacon oil
1 cup chopped onion (white or yellow or red--whatever you have left from dinner)
2 cloves garlic, chopped
3 large cooked sweet potatoes, peeled and diced (the same size as your turkey)
2 cups cooked Brussels sprouts, coarsely chopped
1 1/2 cups leftover white and dark meat turkey, diced (the same size as your potatoes)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 to 6 eggs
2 tablespoons distilled vinegar

Steps:

  • For the herb-bacon oil: Combine the olive oil and herbs in a bowl.
  • Heat the canola oil in a large cast iron skillet over medium high heat, add the bacon and cook until crisp, about 8 minutes. Transfer the bacon to a plate lined with paper towels to drain. Reserve the bacon pan drippings. Add the bacon to the herb oil, season with salt and pepper, and set aside.
  • For the hash: Heat the bacon drippings in the cast-iron skillet over medium heat. Add the onion and cook until soft, 4 to 5 minutes. Stir in the garlic and cook about 30 seconds.
  • Meanwhile, toss the sweet potatoes, Brussels sprouts and turkey in a large bowl and season with salt and pepper. Increase the heat to medium-high. Add the potato mixture, stir once to incorporate the onion and garlic, and then press firmly with a spatula against the bottom of the pan. Cook, pressing occasionally, until the bottom is browned and crispy, about 4 minutes, reducing the heat if the mixture starts to get too dark. (If the mixture seems dry, add some butter around the edges.)
  • Once the bottom is browned and crispy, flip the hash in chunks and press again to brown some of the top side.
  • For the poached eggs: While the hash is cooking, bring about 4 inches of water to a simmer in a deep skillet. Add the vinegar. Break each egg into a separate ramekin. Slip the eggs into the water and cook until the whites are set and the yolks still runny, about 4 minutes.
  • Right before the eggs are done, divide the hash among 4 or 6 plates. Remove each egg with a slotted spoon, blot it dry on a clean side towel, and put it on top of the hash. Drizzle each serving with some bacon-herb oil and serve.

CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL



Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
2 tablespoons canola oil
Garlic-Herb Oil, recipe follows
3/4 cup extra-virgin olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 teaspoon red pepper flakes
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
  • Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
  • Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
  • Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
  • Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.

CARRABBA'S HERB OIL



Carrabba's Herb Oil image

Make and share this Carrabba's Herb Oil recipe from Food.com.

Provided by jellyko

Categories     Low Protein

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon minced garlic
1/2-1 teaspoon kosher salt
1/4 cup extra virgin olive oil

Steps:

  • Mix spices together. pour them onto plate. pour evoo over them and serve with fresh bread or use as a chicken marinade -- .

Nutrition Facts : Calories 125.2, Fat 13.6, SaturatedFat 1.9, Sodium 219.1, Carbohydrate 1.3, Fiber 0.3, Sugar 0.3, Protein 0.3

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