Knock knock knock.
Oils are an integral part of cooking. Regardless of what you are preparing, it’s likely you will incorporate a fat, unless you are in a time machine going back the SnackWell 1990’s.
Oils are purposeful. They add flavor, they lubricate, in some cases they elevate ordinary things to spectacular dishes.
They are also malleable, and take on the flavors compounded with them over time.
So, I offer you The Gentleman Caller’s Infused Oil. This is good for salad dressing and finishing. It can be used for cooking as well, but because of the labor involved and the subtlety of the product, it’s best for dressing and finishing.
What you need:
- 4 cups of grapeseed oil
- 2 heads of garlic
- 4 tbsp peppercorn (black or mixed)
- 4 tbsp red chili flakes
- 4 long sprigs of fresh rosemary
- the rind of a lemon
In a sturdy pot (I use a cast iron skillet), measure out your oil. Cut the heads of garlic to expose the insides of each clove. No need to peel. Place in a 250 degree oven for about an hour and a half.
Allow this to cool.
Choose your bottles or jars. I chose 1 bottle to accommodate 2 cups, and then 2 more to accommodate 1 cup each. Wash them diligently. Make sure whatever vessel you use can attain a solid seal to prevent leaking and contamination.
Combine your ingredients. For every cup of oil, you will want 1 tbsp of chili, 2 lemon peels, 1 tbsp of peppercorn and a sprig of rosemary.
Allow to sit for 2 weeks, shaking occasionally. Enjoy!
Other interesting combinations include:
- star anise and fennel frond
- raw garlic by itself for a very garlicky oil
- fresh basil leaves and roasted garlic
- fresh lavender and thyme
This is The Gentleman Caller signing off.
For the PDF click here: Infused Oil