My entry this week for the wonderful Kalyn of Kalyn's Kitchen Weekend Herb Blogging isn't so much a recipe as pantry prep for recipes. Do you ever have the best of intentions but your little projects sit in a drawer or closet gathering dust? If not, come to my house. I can certainly put you to good work. I used to faithfully keep my oil bottles filled with all manner of herbs and spices to use in cooking but somewhere along the line they all ran out and instead of being refilled, they just got shoved to the back of a shelf in the pantry. I think the last one ran dry about the time I went back to respiratory school, so that would be something like two years ago, maybe three.
I decided today was the day to make that change so that the next time I reach for plain oil and think "I sure wish I had some of that infused oil I used to make" I can now grab it. And the next time I look at the beautifully infused oils at the gourmet kitchen shops I'll know that mine are custom made for my preferences and a fraction of the cost.
From left to right, my flavors are:
1) Bay leaf and minced garlic in olive oil and balsamic vinegar.
2) Rosemary and minced garlic in olive oil.
3) Thyme and minced garlic in expeller pressed canola oil.
4) Habanero, minced garlic, and minced ginger in expeller pressed canola oil.
Hmmmm....what should I make first?
See this post to explain why you shouldn't actually do this the way I've shown you here. This might end up being a good lesson for several of us, myself absolutely included.
Weekend Herb Blogging is hosted this week by its creator, Kalyn of Kalyn's Kitchen.