This weekend in Asheville, we dined at a restaurant (I believe named The Market Place) and they had the most awesome olive oil served with bread...infused with Rosemary. Ahhh, now I know what to do with my abundance of Rosemary.
I googled a few recipes and it is simple enough:
Wash and dry a few sprigs of Rosemary to your taste, then bruise them with a knife not quite cutting all the way through. Add them to a clean container where you will infuse. I used a clean wine bottle with a screw on cap. I always try to repurpose when I can.
I added some peppercorns and red pepper flakes for a little zest (optional).
Heat up a few cups of olive oil (depending on the size of your storage bottle. You just want to warm it up; not too hot. After it cools just a tad, add it to the bottle with the Rosemary and store in a dark, cool place for one week. Then strain and it is ready to use. Shelf life is a few months...if it lasts that long.
I made some extra for Jess Woods.
Enjoy
PS...I'll report back next week how it tastes. Can't wait...
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