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Hatfield - Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes

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Hatfield Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes
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Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes: summary, description and annotation

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Overview: Cooking is so much more fun when youre playing with different flavors. One meal can taste significantly different if you only change a single ingredient. So say goodbye to the boring cooking oils and let these flavor infused cooking oils be the key to creating amazing dishes.

Hatfield: author's other books


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Flavored Cooking Oil Recipes: Make your own Infused Cooking Oils & Add Amazing Flavors to your Dishes — read online for free the complete book (whole text) full work

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Flavored Cooking Oil Recipes All rights reserved.
Otherworld Publishing
Copyright 2016 Disclaimer Otherworld Publishing and its authors have used their best efforts in preparing these pages and their publications. Otherworld Publishing and its authors make no warranty of any kind, expressed or implied, with regard to the information supplied. Limits of Liability Otherworld Publishing and its authors shall not be liable in the event of incidental or consequential damages or injury in connection with, or arising out of, the providing of the information offered here. Free Recipe Books! Our new recipe books are always free the first day. Like us on Facebook to get notified!

Introduction
Cooking is so much more fun when youre playing with different flavors. One meal can taste significantly different if you only change a single ingredient.

So say goodbye to the boring cooking oils and let these flavor infused cooking oils be the key to creating amazing dishes. With flavored cooking oils you can easily add interesting flavors to anything youre cooking. Flavors that you normally wouldnt experiment with because youd have to go out and buy fresh ingredients are now easily added because of these flavored cooking oils. Go out once to buy all the flavoring ingredients, prepare the different flavored cooking oils, and theyre ready to add deep flavors to your dishes at any time. Store them in fancy bottles to put them up for display and they even make great gifts for any occasion. This recipe book offers you 50 recipes for flavored cooking oils that are enhanced with the essence of a variety of spices, herbs, as well as vegetables and fruit.

All bursting with fragrant aromas and colors to add that gourmet touch to your meals. Check out the author page for all of Julie Hatfields recipe books. Like us on Facebook for more recipe books and freebies!

Contents
Allspice and Juniper Berry Oil
The combination of allspice and juniper berry will pack the canola oil with rich flavors that will be released when cooking and explode in your mouth. This infused oil is excellent with meat, particularly with venison. Yields: 1 cup Ingredients: 1 cup Canola Oil 1 tbsp Allspice 1 tbsp Juniper Berries Method of Preparation:
  1. Combine all of the ingredients in a pan.
  2. Heat over medium heat.
  3. Bring to a simmer.
  4. Reduce the heat.
  5. Cook over low heat for about one hour.
  6. Remove from heat.
  7. Cool to room temperature.
  8. Strain the oil.
  9. Pour into a glass jar.
  10. Seal the lid.
  11. Refrigerate and use within one month.
*Cooking suggestion: Venison medallions.
Anchovy Oil
Olive oil flavored with anchovies, garlic and chili for some incredibly delicious meals.

This flavored oil is simple to prepare and a very helpful cooking ingredient that can be used with many dishes. Yields: 1 cup Ingredients: 1 cup Olive Oil 8 Anchovy Fillets 4 Garlic Cloves 1 Red Chili Pepper Method of Preparation:

  1. Crush the garlic cloves.
  2. Slice the chili into rings.
  3. Place the garlic cloves and olive oil in a saucepan.
  4. Heat over medium heat.
  5. Cook until garlic is lightly browned.
  6. Scoop out the garlic cloves with mesh ladle.
  7. Remove from heat.
  8. Add anchovy and chili.
  9. Stir.
  10. Let cool to room temperature.
  11. Pour the oil into a sterilized bottle.
  12. Tightly cap and store.
*Cooking suggestion: Seared scallops, roasted asparagus.
Annatto Oil
This recipe is part of the cuisine of Latin America and it uses corn oil and annatto seeds. It is so terribly delicious and it will also give your meat a gilded look. If you store it in dark and cool place the annatto oil will keep up to 2 months.
Bay Leaf Oil
The bay leaves give this oil a bitter spicy flavor that will give your meals a whole new meaning.
Bay Leaf Oil
The bay leaves give this oil a bitter spicy flavor that will give your meals a whole new meaning.

As we all know, bay leaves are extremely versatile so you can use this oil with any kind of meal. Yields: 2 cups Ingredients: 2 cups Pure Olive Oil 4 ounces Fresh Bay Leaves Method of Preparation:

  1. Wash and dry the bay leaves.
  2. Place half of the bay leaves in a glass container.
  3. Add oil.
  4. Place the container in a pan.
  5. Fill the pan with water up to 3 fingers from the top of the container.
  6. Bring to a boil over medium heat.
  7. Reduce the heat.
  8. Simmer for 2 hours.
  9. Let cool for a half an hour.
  10. Strain the oil.
  11. Refill the glass container with the remaining bay leaves.
  12. Place the container in a pan.
  13. Refill with water, three fingers from the top.
  14. Simmer for another 2 hours over low heat.
  15. Remove from heat.
  16. Let cool completely.
  17. Strain the oil and discard the bay leaves.
  18. Seal the container.
  19. Store in a dark and cool place.
*Cooking suggestion: Loin of pork.
Cajun Spicy Oil
For those who love cajun specialties, this spice-flavored, cajun oil will always come in handy in the kitchen. The mix of spices in this oil recipe will bring an explosion of flavors to every dish and satisfy everyone. Yields: 2 cups Ingredients: 2 cups Vegetable Oil 1 tbsp dried Basil 1 tbsp dried Oregano 3 Garlic Cloves 1 dried Red Pepper 1 tsp Thyme 2 tbsp Green Pepper Flakes 2 tbsp Onion Flakes 1 tbsp crushed Red Pepper Flakes 10 White Peppercorns 10 Black Peppercorns Method of Preparation:
  1. Place the oil, basil, oregano, thyme, red pepper flakes onion flakes and green pepper flakes in a heavy saucepan.
  2. Heat over medium heat.
  3. Bring almost to a simmer.
  4. Remove from heat.
  5. Let cool completely.
  6. Chop the dried red pepper into rings.
  7. Place them in a jar.
  8. Add garlic cloves, white and black peppercorns to the jar.
  9. Pour the oil over.
  10. Seal.
  11. Store and refrigerate.
*Cooking suggestion: Roux.
Cardamom and Cashew Oil
The cashews and cardamom seeds give this peanut oil such rich and pleasant taste.

This flavored oil combines perfectly with meals with honey. Yields: pint Ingredients:
cup Cardamom Seeds 1/3 cup Cashews 1 cup Peanut Oil Method of Preparation:

  1. Place all of the ingredients in a blender.
  2. Blend until cardamom seeds and cashews are finely minced.
  3. Transfer the mixture into a small heat-proof bowl.
  4. Place the bowl in a preheated oven to 325 degrees F.
  5. Cook for about 30 minutes.
  6. Remove from oven.
  7. Let cool.
  8. Line a strainer with paper filter.
  9. Place the strainer over a pint-sized jar that has been previously sterilized.
  10. Strain the oil.
  11. Seal and store.
*Cooking suggestion: Honey glazed chicken.
Celery Oil
Celery stalks and leaves, turnip, parsley and black peppercorns star in this amazing recipe. This infused and celery-flavored olive oil is excellent with soup. Yields: 1 cup Ingredients: 1/2 cup chopped Celery Stalk and Leaves cup sliced Turnip 1tsp chopped fresh Parsley tsp Black Peppercorns 1 cup Olive Oil Method of Preparation:
  1. Place the oil, celery and parsley in a blender.
  2. Blend until smooth.
  3. Crush the black peppercorns with mortar and pestle.
  4. Combine the turnip slices, oil mixture and crushed peppercorns in a heavy saucepan.
  5. Heat over medium heat.
  6. Bring to a simmer.
  7. Let simmer for about 5 minutes.
  8. Remove from heat.
  9. Let cool to room temperature.
  10. Strain the oil with a fine-mesh strainer into a bowl.
  11. Strain again with a few layers of cheesecloth.
  12. Transfer to a jar.
  13. Store in a dark and cold place.
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