Garlic Olive Oil
This Recipe is From Rozanne Gold's Cooking 1-2-3 a fantastic book. You can purchase her books on Amazon All recipes include only 3 ingredients. It may sound simple, but some of these recipes are a little involved. Anyway, I've found this recipe fairly simple and the oil is useful for many many things. You can substitude jarred prechopped garlic. About a tablespoon for each clove is recommended but, I've always used teaspoons instead just because it seems more realistic. (I don't think that I've ever chopped a clove and gotten a whole tablespoon full.) Use your best judgement. I've never used the crushed red pepper flakes so let me know if someone has tried this and it's turned out great.
1 cup extra virgin olive oil
8 large cloves of garlic
1/4 teaspoon crushed red pepper flakes
Put olive oil in a small saucepan. Peel garlic and add to oil with red pepper flakes. Cook over medium heat until small bubbles form at the surface, then continue cooking over very low heat for 5 minutes.
Remove from heat and add a large pinch of salt. Let sit for 2 1/2 hours. Strain through a fine mesh sieve into a clean jar. (I've used tupperware) Cover and refrigerate. Keeps for 2 weeks.
Makes 1 cup
posted by Unknown @ 8:55 AM
2 Comments:
This is a FANTASTIC idea. I think I am going to copy you and do one of my own. I am ALWAYS losing recipes and it is a great way to share! I'll post a recipe here for you that will knock your socks off!
Shrimp (or Crawfish) Etouffee
Recipe from Paul Prudhomme’s Louisiana Kitchen
Seasoning mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
½ teaspoon dried thyme leaves
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green or red bell peppers
7 tablespoons peanut oil
¾ cup all-purpose flour
3 cups, in all, Basic Seafood Stock (recipe below)
½ pound (2 sticks) unsalted butter, in all
2 pounds peeled crawfish tails or medium shrimp
1 cup very finely chopped green onions
4 cups hot cooked rice
Basic Seafood Stock:
1 ½ to 2 pounds rinsed shrimp/crawfish/crab heads and/or shells
¼ onion (Bill’s addition)
1 celery stalk (Bill’s addition)
Cold water (enough to cover all the other ingredients and what recipe needs)
1 teaspoon thyme (Bill’s addition)
In a stock pot, bring all to a boil over high heat. Cover and reduce heat to gently simmer for 4 hours. Strain, cool and refrigerate until ready to use.
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery and bell peppers.
In a large skillet, preferably cast iron, heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-quart saucepan, bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom). Remove from heat and set aside.
In a 4 quart saucepan melt 1 stick of the butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; sauté about 1 minute, stirring almost constantly. Add the remaining stick of butter (optional from Bill), the remaining stock/roux mixture and the remaining 1 cup of stock. Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines.) Serve immediately.
Bill’s notes: As the etouffee becomes better mixed, the spices will heat up. Wait until everything is together before adding more.
Constant stirring is required to keep both the roux and the mixture from burning. It’s a labor of love…
Thanks for the recipe. I can't wait to give it a try. Thanks for sharing. Nicki
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