A simple but genius step
Versatile mixture of oil, herbs and lemon can help perk up many a winter dish
Here’s a simple recipe that promises to boost the flavour of savoury recipes. The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities.
Use it to sauté onions and to coat roasting vegetables. Pan-fry chicken breasts and fish with it. Brush it on grilled slices of bread. Swirl it into hummus or bowls of soup. Heck, you can even drizzle it over popcorn.
This oil can be refrigerated for up to three weeks, or longer if you remove the solids.
EVERYTHING OIL
Makes 3 cups (750 mL)
3 lemons, scrubbed well ■ Peeled cloves from 1 head garlic ■ (Bust up a head and let them sit in room-temperature water for 30 minutes. The peels will then slip off easily.) 1 small chili pepper (optional) ■ 4 bay leaves ■
8 sprigs fresh thyme ■
3 cups (750 mL) olive oil (can be ■ extra-virgin)
1. Preheat oven to 250 F (120 C).
2. Use a vegetable peeler to remove the peel of each lemon, with as little white pith as possible, placing the strips in a small ovenproof saucepan or baking dish as you work.
3. Add the garlic cloves, chili, if using, bay leaves and thyme. Pour in the oil, making sure to add enough so all components are submerged. Cover tightly with aluminum foil and slowroast (middle rack) for about 1 1/2 hours.
4. Uncover and let cool. The oil can be used right away or transfer it along with the solids to a glass container with a tightfitting lid (remove the solids if you plan to keep it longer than three weeks).