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FOOD FOR THOUGHT By
Wanda A. Adams
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Video: Learn how to make citrus-infused olive oil |
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The story on this page about lemons got me thinking about a new recipe I tried recently that I found really exciting.
Citrus-infused olive oil could well become a standard ingredient in your kitchen, as I think it will be in mine. It can serve as a salad dressing (without the addition of any further ingredients, or with some minced fresh herbs, if you like). It's wonderful drizzled over grilled fish or meats, or steamed vegetables. Try it as a spread (very lightly applied) on grilled sandwiches. It also would nicely complement a pasta dish with strips of grilled vegetables, meat or fish.
Although this recipe calls for lemons, you can use substitute any citrus, from limes to oranges to kumquats. (For kumquats, use 1/2 pound for every cup of oil.)
Assuming you have the best tools —a food processor and a standing mixer, plus some cheesecloth or a flour sack towel — this recipe takes just minutes of work. Refrigerate the finished oil in an airtight container for up to two weeks.
This recipe is from Michael Chiarello's book, "Flavored Oils and Vinegars" (Chronicle, paper, $18.95). Chiarello suggests allowing the oil to sit for two hours so it will separate into clear oil and solids.
MICHAEL CHIARELLO'S CITRUS-INFUSED OLIVE OIL
Chop lemons into sixteenths. Place lemons — seeds, skins and all — in food processor and pulse about 20 times to roughly chop lemons. Do not overprocess. Place lemons in the bowl of a standing electric mixer along with 1 cup good-quality extra-virgin olive oil. Mix on low for 10 minutes. (If you don't have a standing mixer, you can do this with a hand-held mixer if you've got the stamina to hold the beaters for 10 minutes.)
Place a fine-mesh strainer in a medium-size bowl, and on top of that drape four layers of damp cheesecloth or a damp flour sack towel. Pour the lemon-oil mixture into the cloth, twist into a bundle and squeeze, allowing the lemon oil to flow through the strainer into the bowl. Place the drained lemon oil in an airtight container. Store in refrigerator.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
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