This year I gave myself a Christmas gift, I spent the money to have our fireplace converted to gas! The man of our home could no longer climb up on our roof to clean our chimney so we didn’t feel it was safe to burn wood so I could have my ambiance. Anyway I love my new gas flame, it looks like the real thing and makes our living room so warm and cozy. There is a remote control where I can regulate the size of the flame, the fan and temperature. I decided at my age if I was going to enjoy it for a few years I best do it now, I’m so glad I did especially with the cold snap we are now experiencing!
I know one can buy flavored olive oil to use for dipping, but I recently found this recipe to make as you need it. Plumping the herbs in water before stirring into the olive oil enhances the flavor. I hope that you will enjoy it too. This recipe comes from the Taste of Home magazine.
Olive Oil Dip:
Makes 3 batches, 1/2 cup per batch.
1 Tablespoon dried minced garlic
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried oregano
2 tsp. dried basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
Additional ingredients for each batch
1 Tablespoon water
1/2 cup extra virgin olive oil
1 French bread baguette
In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave uncovered, on high 10-15 seconds. Drain and discard excess water. Transfer to a shallow serving plate or bowl; add 1/2 cup extra virgin olive oil and stir to combine. Serve with sliced or torn bread for dipping.
Stay warm and safe, have a good week!
I know one can buy flavored olive oil to use for dipping, but I recently found this recipe to make as you need it. Plumping the herbs in water before stirring into the olive oil enhances the flavor. I hope that you will enjoy it too. This recipe comes from the Taste of Home magazine.
Olive Oil Dip:
Makes 3 batches, 1/2 cup per batch.
1 Tablespoon dried minced garlic
1 Tablespoon dried rosemary, crushed
1 Tablespoon dried oregano
2 tsp. dried basil
1 tsp. crushed red pepper flakes
1/2 tsp. salt
1/2 tsp. coarsely ground pepper
Additional ingredients for each batch
1 Tablespoon water
1/2 cup extra virgin olive oil
1 French bread baguette
In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
To prepare dipping oil: In a small microwave-safe bowl, combine 4 tsp. herb mix with water. Microwave uncovered, on high 10-15 seconds. Drain and discard excess water. Transfer to a shallow serving plate or bowl; add 1/2 cup extra virgin olive oil and stir to combine. Serve with sliced or torn bread for dipping.
Stay warm and safe, have a good week!
RSS Feed