Herb Oilalton Brown Recipes
HERB OIL(ALTON BROWN)
From Good Eats, episode: Artichokes: The Choke is On You, so obviously, this would make a great dip for artichokes, bread, etc.
Provided by Sharon123
Categories Vegan
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
Nutrition Facts : Calories 2912, Fat 326.3, SaturatedFat 31.1, Sodium 5.2, Carbohydrate 7.2, Fiber 2.8, Sugar 3.4, Protein 1.1
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
COMPOUND BUTTER
Steps:
- Chop the butter into uniform chunks using the dough scraper.
- Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.
- Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
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WEEKNIGHT SPAGHETTI WITH GARLIC & HERB OIL RECIPE
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- Make the herb oil: Combine the oil, garlic, thyme, rosemary, basil, and pepper flakes in a narrow saucepan over medium heat. As the heat builds, there will be considerable bubbling as the water cooks out of the garlic and herbs. When this dies down and the basil and garlic turn brown, kill the heat and steep until cool. Strain the oil into a jar and toss the solids. Use immediately or cover tightly and freeze for later use.
- Make the sauce: Heat 3 tablespoons of the herb oil in a wide saute pan over medium heat. Add the tomatoes and 1 teaspoon of the salt to the pan, and cook for 5 to 7 minutes, breaking up the tomatoes as they soften with a wooden spatula or an old-school potato masher.
- Reduce the heat, stir in the anchovies, and cook until the anchovies completely vanish from view, about 5 minutes more.
- Meanwhile, place the spaghetti in a pan wide enough that the noodles can be submerged by just a couple inches of cold water seasoned with the remaining tablespoon of salt. Place over high heat and when the boil is reached, reduce heat to maintain a simmer and cook, stirring often, until al dente, 5 to 7 minutes.
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