Have you ever had vanilla infused olive oil? It's quite a luxurious little treat. It's fruity, with a slight hint of vanilla. Simply split a vanilla bean, scrape out the seeds, and then place the seeds and pod in some quality olive oil. Give it a shake once a day, and in about a week, it's all done.Take the bean out, wash it, and then
let it dry for your next use.What can you use it for though? Well, it's fantastic on lobster, and goes great over grilled fruit, and is refreshing over freshly cut papaya, pancetta, or avocado. Try pan searing some shrimp with it too!
As soon as it's all finished, expect a recipe or two! Plus, remember that vanilla extract? Well here it is now. The sweet smell is intoxicating. It's robust vanilla profile is much more fragrant and floral than the commercial products. Can't wait to use it!
Sorry I can't give ya a real post. I'm with the masses reading Harry Potter #7, I have to find out if my theories were correct or not.
I finished the other day. I won't say anything more though, because I don't want to ruin it for you. :)
ReplyDeleteOh and the vanilla olive oil...I'm intrigued!
I'd be very interested in hearing your opinions on the new HP book. I blazed through it this weekend so no jackasses would ruin it for me.
ReplyDeleteI'm so sad that it was the last HP book.
I am putting my HP theories here, I am 1/2 through the book as of now, about to start the chapter called 'The Three Brothers'. Avert your eyes if you don't want to read my theories.
ReplyDelete1) Harry is not a horcrux, but I put money his scar is. You have to kill someone to make a horcrux, and Lily Potter was killed in the room with Harry, so i bet a piece of soul was connected to the scar. Also explains his wierd connection to Voldy, and his ability to speak Parseltongue, which has yet to be explained.
2) Hermione and Hagrid die. Hermione is a mudblood whom I can be killed by Voldy for dramatic effect, and Hagrid is the first wizarding character Harry ever meets, so it would be good drama for the lovable oaf to die.
Here is hoping that my English degree taught me well enough to analyze literature correctly. Please do not comment to me if I am right or not. I want to find out myself.
Hurray, you're making vanilla-infused olive oil! Can't wait to find out what you're going to do with it...
ReplyDeleteVanilla-infused olive oil - I like to call it vioo (like evoo). So many things to do with it. We've found best uses to be in small amounts just before serving something. The perfect example is the mashed sweet potatoes we made tonight (http://hd-dinnerblog.blogspot.com/2007/11/jerk-pork-with-vanilla-mashed-sweet.html)
ReplyDeleteBake, mash, add a couple pats of butter, Hawaiian sea salt, black pepper, put back in oven to meld. Then, just before serving, stir in a tsp of vioo. Yumm! No sugar or syrup needed! The vanilla brings out the natural sweetness of the sweet potatoes. You will always want them this way.
I've been looking for a recipe like this - I'm seeing all kinds of different methods. Would you refrigerate this while it's infusing? After?How long would you say it would keep? Thanks so much, I'm really looking forward to trying this.
ReplyDelete