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    You are in: Home / Cookbooks / Oil's Well That Ends Well
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    29 recipes in

    Oil's Well That Ends Well

    [Cover photo by PaulaG.] Flavorful home-infused oils. Great for cooking, great for giving!
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    This Spanish condiment can be used as an ingredient in your favorite dishes, as a drizzle on salads and grilled vegetables or simply for dipping bread. I make this in mini batches with good results. This recipe comes from Madhur Jaffrey from a friend in Andalusia.

    Recipe #232386

    It my be summer sensation but the salty tang of this oil is welcome year round! I highly recommend a crusty olive bread as a dipper.

    Recipe #235668

    Prep time includes infusion time. *Warning: Use rubber gloves when working with chiles (or coat your hands with oil). Be sure to wash hands thoroughly afterward.

    Recipe #246355

    Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this *can and will* stain whatever it touches!

    Recipe #244296

    I have found the secret to an incredible summer salad dressing: lemon basil. I grew my own this year and will never have an herb garden without it again!

    Recipe #244519

    Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just-smoked or roasted bird gives an inimitable touch of lushness. If you are a bread baker, brush a bit on your next loaf; if you are tossing pasta, drizzle a bit on the noodles just before serving NOTE: Any oils made with garlic MUST be kept refrigerator do to the possibility of Clostridium bacterial being present.

    Recipe #246321

    Cooking time includes cooling time.

    Recipe #246351

    Use this delightful oil for seasoning pizza dough, calzones, focaccia, croutons, bread crumbs, pastas, etc

    Recipe #246353

    2 Reviews |  By Rita~

    Flavored rosemary oil for whatever you want. Go ahead and use whatever herbs you want like tarragon, sage, thyme etc. Place in a pretty bottle with a sprig of fresh rosemary for a gift. Make sure just to wipe the plants free of all debris. Oil and water don't mix. You can refrigerate if worried about going rancid. It will get cloudy but when it comes back to room temperature it will be clear.

    Recipe #74729

    This flavored oil gives a touch of Thai to whatever you baste while cooking. Use on vegetables and meat. From Classic Home Cooking!

    Recipe #144066

    From the Foodcourt column, Weekend magazine.

    Recipe #72352

    I always make my own flavoured oils and vinegar - I use them for cooking and also to give as gifts. I am lucky enough to have a garden large enough in which I can devote large areas totally to herbs, rare plants & flowers. This is my "Standard" recipe for cold infused flavoured herb & fruit oils. You can use any fresh herbs which you have available, even if it is only one type - it will still provide you with a wonderful flavoured oil for cooking, baking and gift giving! You can add the fruit zest if you wish - it's a moveable feast in which you get to choose!

    Recipe #208298

    This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

    Recipe #53448

    3 Reviews |  By Mirj

    This is from the wonderful Lora Brody. Makes a fantastic hostess gift.

    Recipe #13922

    Recipe #98823

    Parmesan flavored oil. This will keep for up to 6 months, stored in a cool, dark place.

    Recipe #175798

    From Aglaia Kremezi. This oil is lovely drizzled on tomato salads and steamed or grilled vegetables. It is particularly good with steamed cauliflower and broccoli. 1 week standing time.

    Recipe #65703

    2 Reviews |  By Mirj

    This is adapted from the December 2003 issue Bon Appetit, and has to be one of the reasons I pay the extra $$$ for an international subscription. I've made this twice already, once to keep for my very own and once to give as gifts, using pretty oil bottles with pouring spouts. This oil is wonderful in some pasta or grilled fish. You can also use it to make extra-special brushetta. Oh, and don't even think of using dried herbs instead of the fresh!

    Recipe #85544

    From Aglaia Kremezi. Use this oil to flavour salads and steamed or grilled vegetables. Mayonnaise made with this oil has an exquisite taste. This has a 1-week standing time.

    Recipe #65702

    8 Reviews |  By Dawnab

    I bought some rosemary oil and loved it, but wanted to make it more cost effectively at home. Found this recipe by Giada De Laurentiis on Foodtv.com. It is delicious on roasted or grilled veggies and in salad dressings.

    Recipe #113013

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