Tuesday, September 27, 2011
Garlic-Infused Olive Oil
Today is the day. Today is the day.
If you've been reading for a while, you know that I start culinary school today. I start a new journey in my life - one of many.
I also have a big interview with a local chef today (and if all goes well, by the end of the day, I'll be sharing my good news! - so cross your fingers that it is good news).
My nerves are shot. My stomach has been full of butterflies all day. But I know when the hour comes, I'll need to face my nervous fears, and just do it. I need to be myself. Be true to what I believe is the right path for me.
So anyway, now that I've gotten that out of the way. I want to share something so simple, that I can't believe I don't do it all the time.
1 head of garlic
1 bay leaf
1 teaspoon freshly ground pepper
salt, to taste
1 & 1/2 cups olive oil, plus 1 tablespoon
Preheat oven to 400 F.
Place garlic in a make-shift aluminum foil bowl
Drizzle 1 tablespoon of olive over garlic head and sprinkle with a good pinch of salt and pepper.
Roast for about 45 minutes, or until nice and golden brown.
Let cool until safe enough to handle.
Squeeze the garlic cloves out of their skins and add to olive oil. Throw in a bay leaf and some freshly ground pepper. Swirl to mix liquid and let sit for about 30 minutes before using.
This was gone in no time. We used it to dip freshly made bread which was delicious, but it can also be used to add a little oomph of flavor to every day cooking. Keep in the fridge for no more than 1 week (if it even lasts that long!).
Happy Tuesday guys! May all your dreams come true - we're definitely working on ours!