Wednesday, July 05, 2006

Rosemary-Infused Oil

Use as a flavoring agent; even as the cooking oil for popcorn. (use 3 tablespoons to cook popcorn in, 1 tablespoon to toss with cooked popcorn)

From Giada De Laurentiis; Everyday Italian

1/2 C olive oil
3 fresh rosemary sprigs (each 5 inches long)

In a small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registers 180 degrees, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a 4 ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to one month.

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