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Home Stovetop Tomato Florentine Soup With Shell Pasta

INFUSED OILS Recipe

Ingredients

How to make it

  • Note: Although canola oil is called for in this recipe, corn, peanut and olive oil also work well.
  • CLOVE INFUSED OIL:
  • In stainless steel, glass or ceramic bowl, combine oil and clove. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
  • CURRY INFUSED OIL:
  • In stainless steel, glass or ceramic bowl, combine oil and curry powder. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
  • CORIANDER INFUSED OIL:
  • In stainless steel, glass or ceramic bowl, combine oil and coriander. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.
  • CARDAMOM INFUSED OIL:
  • In stainless steel, glass or ceramic bowl, combine oil and cardamom. Leave loosely covered with plastic wrap in a cool, dry place for 3 days. Strain oil through a double layer of cheesecloth and discard spice sediment. Pour oil into clean glass jar with snug-fitting lids. Keep refrigerated and use within 1 month.

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The Cook

choclytcandy Dallas, Dallas

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