Take advantage of summer’s bounty now and make some herb-infused oil to flavor your salads and vegetables. (It also makes a great partner for rustic bread.) Pull out the slow-cooker, and you’ll have flavored oil ready in about two hours. And your kitchen will smell heavenly.
For basil oil, use about 1/3 to 1/2 cup roughly chopped basil leaves to 1 cup mild olive oil or vegetable oil and place in the slow-cooker on high for 11/2 to 2 hours, uncovered. Turn the slow-cooker off, let the oil cool for about 20 minutes and strain into a bowl. Let the oil cool completely and store in a covered container in the refrigerator for up to a month.
For rosemary oil, follow the same procedure, using about 1/4 cup packed chopped fresh leaves.
Laura H. Ehret
SOURCE: Slow Cooker Cooking
