Savor the Flavor

Fennel Oil

2 dried fennel stalks 2 sprigs fresh dill Zest of 1 lemon

2 sprigs fresh lemon thyme 1 teaspoon coriander seeds 1 pint canola oil or canola oil

Orange Spice Oil

1/2 teaspoon coriander seeds 2 garlic cloves 3 thin slices fresh ginger 1/2 teasponn ground cloves 1/2 tablespoon ground allspice Zest of one orange One 4-inch cinnamon stick 1 pint olive oil

Thai Oil

Three 6-inch blades lemon grass 2 sprigs fresh basil 1/4 cup chopped fresh cilantro 2 sprigs fresh mint 2 garlic clloves

2 thin slices fresh ginger 1 pint peanut or canola oil

Hot Chili Oil 4 jalapeno peppers with seeds, sliced half wise Zest of 2 limes 1 cup extra virgin olive oil

Basil Oil

1 cup tightly packed fresh basil leaves 1 cup best-quality olive oil

Bring a medium-size saucepan of water to a boil. Ad the basil and blanch for 2 minutes. Remove the leaves and squeeze dry. In a blender, place the leaves and half of the oil; blend until smooth. With the motor running, gradually add the remaining oil. Pour the oil into a glass jar, cover and allow to steep for at least a day at room temperature. Strain and rebottle. Refrigerate until ready to use.

Savor The Flavor

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