Oil Recipes

Cilantro Oil:

Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro quickly for 5 seconds
Drain the cilantro and immediately plunge into a bowl of ice water to stop the cooking process
Drain well and squeeze out all liquid
In a blender, purée the cilantro leaves with the olive oil
Strain the purée through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped
Store in the refrigerator for up to 2 weeks

Clean the rosemary well with a damp cloth. If you submerse to clean, spin dry immediately. Make sure there is no water on the herb
Mince the leaves if you want to use a flavored oil immediately. Generally oil are aged 1 to 2 months before using, without mincing the herb
Put the rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of fruity olive oil and seal
Keep in a cool, dark, place

Do not use the woody twigs or stems of the rosemary
Use for salads and cooking. Add to flavour to pasta dishes and potatoes. Great for grilled meats, fresh bread
Other type of oils, such a vegetable oil can be used in place of the olive oil

Can be stored for 2 weeks, or strain and store indefinitely
For a fast pasta dish, toss 1/4 cup of this spiced oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads
Other type of oils, such a vegetable oil can be used in place of the olive oil

Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid
Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf
Make 2 more layers this way. Cover with the lid and allow to stand for 24 hours in a cool place
The next day, pour the olive oil into the jar and cover it again. Let stand for 3 days
At the end of 3 days, remove and discard the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle. Seal with a cork and refrigerate
ook over medium heat until the garlic turns a golden colour. Turn off heat, cover and allow to cool
Take out the garlic and pour the remainder of the mixture into a sterilized glass bottle. Tightly cap the bottle and refrigerate
Allow the mixture to steep in a dark, cool place for at least a month
Use in conjunction with other recipes

Put the curry powder into a bowl and stir in 1 teaspoon of the canola oil until the oil uniformly darkens and the combination is the consistency of a crumply paste
Add the remaining 1 cup oil, stirring well and transfer the mixture to a 1/2 pint Mason jar
Seal the jar and set it aside for about 8 hours, until the curry powder sinks to the bottom. Taking care not to disturb the curry residue
strain the contents through a fine sieve into another 1/2 pint Mason jar. There will be a little of the oil in the first jar leftover
Cover and store in a cool, dark place for serveice

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