Recipe Courtesy of Michael Anthony’s V is for Vegetables cookbook
Infusing your own oils and vinegars is such a simple thing to do. Simply take your oil or vinegar, heat it over low heat for a few minutes, and add in your aromatics and spices. You then allow the mixture to sit for a while so that the flavors become an intense part of the oil or vinegar. Here are some ideas: this spicy Hot Chili Oil that is made by infusing olive oil with peppers, ginger, garlic, mustard and fennel seeds and a bay leaf (a wonderfully spicy oil for sautéing vegetables in, or drizzling over toasted bread); or maybe even infusing olive oil with roasted garlic or lemon peel for unique vinaigrette ideas. Some of my favorite infused vinegars are made simply with fresh herbs or the ripest fruit of the season. Experiment with infusing oils and vinegars—they are nice to have in the pantry, but also make very nice gifts.
(To view this recipe, click on the blue title of the blog post above*)
Hot Chili Oil
Ingredients:
- Recipe Courtesy of Michael Anthony’s V is for Vegetables cookbook:*
- In a very small bowl, combine 2 seeded and halved hot peppers, such as habaneros, 1 seeded and thinly sliced hot pepper like serrano, 1 thinly sliced clove garlic, 1 thin slice fresh ginger, 1 teaspoon mustard seeds, a pinch of fennel seeds, 1 bay leaf, a few slivers of lemon peel, and ½ cup warm olive oil. Let the mixture infuse in a warm place for about 2 hours, then cover and refrigerate. The oil will keep for a few weeks. Makes about ½ cup.
Directions:
Tagged: bay leaf, chili peppers, fennel seeds, garlic, ginger, hot chili oil, infused oil, mustard seeds, oil, olive oil, V is for Vegetables
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