Title: Infused Oil for Grilling Vegetables And Fish
Categories: Frugal02
Yield: 1 servings

2 c Olive oil
1/4 Lemon peel; ¥coarsely
-chopped
1/2 c Coarsely chopped basil
-leaves
1/4 c 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
deep-frying, 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
well-trained, insightful and hard-working. 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 07-15-1992 issue -
The Springfield Union-News

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

10-15-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.