Flavored Oils w/ Spices, Seeds & Other Dry Flavorings

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Dry, brittle flavorings -- such as fennel, cumin and anise seeds, dried chiles, ground spices or curry powder -- need special treatment to coax the flavor out of them. By first toasting them, then steeping them in boiling water, you "waken" their flavor before infusing them in warm oil. These oils add dimension to many didhes: fennel seed oil marvelous on grilled fish and shellfish. Curry oil seasons lentils and rice; wild mushroom oil on in pasta, pizzas or hearty broths and soups.
Flavorings (singly or in combination):
2 tbsp ground spices (cloves, cinnamon, coriander or juniper berries)
1/3 cup fennel, anise or cumin seeds
up to 2 large pinches saffron threads, crushed
1 cup evoo, grapeseed or canola oil
1 clove garlic, sliced (optional)
Saffron Oil:
2 large pinches saffron threads, crushed (= 1 tsp crushed)
2 tsp hot water
1/2 cup grapeseed
1/2 cup evoo
1. Toast spices oe seeds until fragrant. Add enough boiling water to make a sandy paste; let stand 10 mins.
2. Heat oil, if using garlic, add now and simmer 3 mins or until soft but not brown. Whisk in steeped flavorings; if using a ground spice, immediately remove from heat. Cover and steep for 2 days. If using seeds, heat for 3 mins, set aside and cover to infuse.
3. Strain.
Saffron Oil:
This golden oil is so intensely flavored you only need a few drops. Drizzle over seafood, into soups and broths or over pasta or potatoes and beans.
Heat oils, pour over saffron paste; cover and shake. Let steep for 24 hrs before using.

L Perejma

Member since Jun 2008

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