Herb and Spice Oil
Yield: about 4 cups

Several large sprigs rosemary, basil, sage, thyme, marjoram, oregano ortarragon (or a combination)
Small handful dried chili peppers, cinnamon sticks, cardamom pods, coriander seeds or pepprcorns (or a combination)
6 bay leaves
4 cups good quality oil

Cold-Infusion Method - Divide the herbs and spices between two clean, dry pint-sized bottles with wide mouths. Pour the oil over the herbs and cover tightly. Store the bottles in a cool place for 2 weeks, checking once a week for flavor development. (Skip to Straining and Storing, below.)

Heat-Infusion Method (Crockpot) - Place the herbs, spices and oil in a crockpot on the lowest setting possible. Steep for two hours, stirring frequently, about every 10-15 minutes. (Skip to Straining and Storing, below.)

Heat-Infusion Method (Stovetop) - Place the herbs, spices and oil in a medium pot over very low heat. Keeping the pot uncovered, poach herbs very gently for 30-35 minutes. Stir frequently to ensure that the oil does not scorch. Cool the oil to room temperature.

Straining and Storing - Strain the oil through a muslin cloth or cheesecloth. Strain a second time. Place fresh sprigs of herbs and a small handful of spices into decorative jars. Pour the oil over the herbs and cork the bottles. Store in the refrigerator and use within a couple months. Remove the herbs once they are not fully covered by the oil.

©2006 Copyright Alison Anton - All rights reserved.