Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chili-Lemon Olive Oil

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chili-Lemon Olive Oil Empty Chili-Lemon Olive Oil

    Post by Lobo Tue Feb 09, 2016 12:23 am

    Chili-Lemon Olive Oil Img42l
    Chili-Lemon Olive Oil
    Chili-Lemon Olive Oil Translucent
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 8
    Combine good-quality extra-virgin olive oil with fresh herbs, spices and citrus of your choice to create a delicious infusion. Toss flavored olive oils with a green salad, drizzle on tomatoes or grilled vegetables, or use as a dipping sauce for crusty bread.






    • 223

    Ingredients:


    • 2 cups extra-virgin olive oil
    • 2 large lemons
    • 3 or 4 dried whole chilies

    • 1 bay leaf

    Directions:

    Have ready a hot, sterilized bottle.

    Pour the olive oil into a small nonreactive saucepan. Working directly over the pan, grate the zest from the lemons, letting it fall into the oil. Add the chilies and bay leaf. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200ºF, then cook at 200º to 225ºF for 10 minutes. Let cool slightly.

    Using a funnel, pour the oil into the bottle. Cover tightly and store at room temperature for up to 2 months. Makes 1 pint.

    Note: To make orange-rosemary oil, substitute the zest from 1 orange for the lemon zest and 3 fresh rosemary sprigs, rinsed and patted dry, for the chilies.

    Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

      Current date/time is Thu Mar 30, 2023 10:57 am