Recipe - Infused Horseradish Oil

2 cup Olive oil
One fourth Lemon peel; ¥coarsely
chopped
One half cup Coarsely chopped basil
leaves
One fourth cup Coarsely chopped parsley
3 Garlic cloves; peeled and
crushed

Combine all ingredients in a small bowl or jar and allow to stand at room
temperature for 2 hours. Brush vegetables or fish with the oil when
grilling. The oil will keep for several days in the refrigerator.

Hint: When buying olive oil, consider the use. You should probably buy a
good extra virgin oil for salads and a premium grade for pasta. For
deepfrying, grilling and normal cooking, buy the stuff by the gallon at a
good Italian or Greek grocery. The merchant will help you so that you do
not feel obligated to use the wrong oil at any time.

Comments: Infused oils for cooking and grilling are very "in" at the
moment. This one is from one of the young chefs at Kaspar's by the Bay, a
fine restaurant in Seattle. The chef, Steve Miller, is dilligent and
welltrained, insightful and hardworking. And why not? His boss, chef
Kaspar, is Swiss. He is good! You can also use this refreshing oil as a dip
for your French bread or as a topping for your baked potato. You will think
up other uses I am sure.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07151992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10151995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.