Thursday, September 3, 2009

BASIL FLAVORRED OIL (MY VERY OWN RECIPE)






AUG 15TH, Santa Maria, in Romania is a very big religious holiday .........and we always come home with big bucket of zinnia and basil flours ... from..Farmer’s market in Bran, (Transylvania) and we buy some small little pottery, to remember that year....



Basil, one of my favorite in the garden has long flours and smell so nice. We used lots of leaves for tomatoes, and mozzarella/feta cheese... divine...., but now it is time for using the flours.
I Romania, August 15 and September 9th is one of the very important holidays, St. Maria (as you notice we have 2 holidays for the same saint!) I remember going to the market and get some pears, "summer pears" (I didn't see them here) small, green outside, red, inside, very, very sweet. And we always come home with big bucket of zinnia and basil flours ... This time of the year I have my house full of this flours, I have a neighbor that have a lot of zinnia, all the colors and I have basil in my garden!



Beginning of September! I can't believe the summer is almost gone! The very nice thing is the time to pick up my garden. I am starting today with basil.... i love the aroma, the look, and my own basil oil that I make every ear and I give them as a gift. My mother and my friend Elham, are my BIG consumer.
I start today to pick up the flours. Right now basil's flours are big, long, full of seeds that I use for my oil.



I spread the cuts on the newspaper for few days, to be very well dry when I am going to stuck them in the oil bottle




I cut the tarragon, too. It is the time of the year and I notice few small flour, so it is time to dry, to have it for winter. I have some special sauces and soup, I use a lot of it! but not in this recipe!!!



After the basil flowers are dry, I prepare to push them in a extra virgin oil bottle.



The bottle has to be very full of basil flowers, and I will store it in my basement, for at list 2-3 weeks, before I start poor the basil oil in a small bottle, that I will ise every day on my salads and other dishes for flavor.



After that, I poor new oil into the big bottle, to replenish the oil that I used for small bottle that I use every day. I mix very well the big bottle to mix up the new oil and after 2-3 weeks is ready to poor again for my use.



BASIL FLAVOR IT EXTRA VIRGIN OIL, WONDERFUL FLAVOR!














ONCE YOU POOR SOME OIL INTO THE BOTTLE YOU ARE USING EVERYDAY, I FILL UP THE BIG BASIL BOTTLE WITH NEW OIL AND LEFT IN THE PANTRY UNTIL ANOTHER BASIL INFUSED OIL IS NEEDE IT.

ONE CAN KEEP AND REFILL THE OIL OVER DRY BASIL UP TO A YEAR, THE TASTE IS VERY POWERFUL.




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