From "Charlie Trotter's Vegetables"
Drizzle infused oils over grilled vegetables, bread and
salads. Here, herbed oil adds drama to a salad of blood
oranges, endive, chopped celery, onion and Gorgonzola.
FLORAL designer Jane Fukunaga of Palolo asked how to make herb-flavored oils in order to fill some decanters. Aromatic oils appetizing,
create feasts to beholdOils infused with the essence of a fresh herb, spice, aromatic vegetable or citrus peel offer intense flavors to splash, brush or drizzle on foods.
Recipes follow from two of America's most celebrated chef/restaurateurs. The first recipe, for oils made by the warm infusion method, comes from "Flavored Oils: 50 Recipes for Cooking With Infused Oils" by Michael Chiarello of Napa Valley's Tra Vigne restaurant (written with Penelope Wisner, Chronicle Books, $12.95). Chiarello infuses oils under his Consorzio and Napa Valley Kitchens labels. They're available via mail order by calling (800)-288-1089.
The second recipe, for oils made using the cold infusion method, is from the lavish "Charlie Trotter's Vegetables" cookbook (Ten Speed Press, 1996, $50) by Charlie Trotter of Charlie Trotter's restaurant in Chicago.
Nancy Hanst of the Pittsburgh Post-Gazette suggests using flavored oils to:
Marinate meat and fish before grilling.
Herb Flavored Oil
(Warm Infusion Method)1 cup olive oilPut herbs and oil in a heavy saucepan. Heat over high heat until mixture begins to sizzle gently. Let cook about 10 seconds, remove pan from heat and swirl contents until sizzling stops.
1/2 cup finely chopped fresh rosemary, sage, oregano OR lavender (or substitute one of the variations listed below)Pour through a fine strainer or coffee filters into a sterilized bottle or jar. Press down on herbs to release last bit of oil and flavor. Seal tightly, refrigerate and use within 1 week for best flavor. Makes about 1 cup.
The Variations:
Blanch basil in boiling salted water for 15 seconds. Immediately shock in ice water and drain. Coarsely chop the basil and squeeze out the excess water. Place in a blender with the oil and puree for 3 to 4 minutes, or until bright green.
Pour into a container, cover, and refrigerate for 1 day. Strain through cheesecloth, refrigerate for 1 more day, and then decant. Store, covered, in refrigerator to avoid salmonella.
(Use this cold infusion method for an Herb Oil variation, using 1/2 cup chives, 1 cup flat-leaf parsley, 1/2 cup watercress, 1-1/3 cups grapeseed oil and 2/3 cup olive oil.)
