ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY
Steps:
- Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
- Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.
GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL
Categories Cheese Dairy Herb Appetizer No-Cook Cocktail Party Quick & Easy Low Cal Goat Cheese Lemon Shower Thyme Party Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (appetizer) servings
Number Of Ingredients 7
Steps:
- Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.
CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.
ROSEMARY GARLIC INFUSED OLIVE OIL
Oil infusions make delicious cooking a snap! Add infused oils in place of plain oils for cooking or drizzle over salad.
Provided by Krystal
Categories 100+ Everyday Cooking Recipes
Time P7DT5m
Yield 24
Number Of Ingredients 3
Steps:
- Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.1 g, Fat 14 g, SaturatedFat 2 g, Sodium 0.1 mg
OLIVE OIL INFUSED WITH PORCINI AND ROSEMARY
Categories Condiment/Spread Mushroom Rosemary Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place mushrooms in strainer. Rinse under hot water. Drain well. Pat mushrooms dry. Combine mushrooms, oil and rosemary in heavy medium saucepan. Cook over low heat until thermometer inserted into oil registers 180°F, about 8 minutes. Remove from heat. Cover; cool to room temperature, about 2 hours. Divide mixture among bottles. Seal lids. Refrigerate up to 3 weeks.
OLIVE OIL WITH ROSEMARY AND PINK PEPPERCORNS
From Aglaia Kremezi. Use this oil to season steamed potatoes and grilled meat, poultry or fish. 1-2 weeks standing time.
Provided by evelynathens
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Rinse and dry the rosemary branches.
- Place them in a clean and absolutely dry 2-cup bottle with the peppercorns.
- Fill with the olive oil.
- Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
- This oil will keep for 3-6 months stored in a cool, dark place.
- Note: Taste the oil at the end of the week.
- If you want a stronger flavour, pass the oil through a sieve, discard the rosemary and peppercorns, and repeat the procedure using fresh rosemary and peppercorns.
- Leave the herbs and spices in the bottle as you use the oil.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
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