Berry Field with Grapes in Strawberry dressing

This recipe is a good alternative for the same ol’ same ol’ ordinary salad dressing. I was in the mood for salad, but not all veggies, and not all fruits. And with sweet dressing. So, being inspired by Panera Bread’s salad… I tried to create my own fruit and spinach salad with sweet strawberries dressing. To my surprised, it came out well.. and was a hit with the family.

1/4 cup olive oil
1/2 cup strawberries, sliced
4 tsp white sugar
2 tsp teaspoon dried oregano
1 tsp teaspoon ground black pepper

In a jar with a tight fitting lid or blender, combine the oil, vinegar, sugar, strawberries, oregano, and pepper. Shake well or blend well.

Serve with bed of spinach with strawberries, blueberries, and grapes! Oh, and walnuts if you like! Enjoy!!

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Roasted Garlic Infused Olive Oil

When I used to live in California, I used to buy a bottle of Roasted Garlic Olive Oil. Now that I moved away, it seems so hard for me to look for a good olive oil with a decent price.

I found myself to seem always use the oil a lot. But, I can’t always depend on someone to bring me some for me from California. So, I’ve found a way to make it. I thought, it can’t be that hard to make it! After researching some websites… I’ve finally make my own. It turned out really well.

All you need is:

1 big bottle (about 51 FL oz.) of olive oil- pure or extra virgin
3 big bulbs of roasted garlic (The recipe can be found by clicking the word)

OR

3 bulbs of garlic
small dish
aluminum foil

Slice the tops off bulbs of garlic. In small dish, pour 3 tbsp olive oil, put them cut off part of garlic bulb into the oil. Leave it for about 15-20 minutes. Then, wrap tightly in aluminum foil. Bake in 350F (180C) oven for 45 minutes to 1 hour. Remove from oven and let cool.

When cool, squeeze the garlic out of the ‘paper’ shells. Mash the garlics with spoon until they are flat. Add this to the olive oil in a large saucepan. Heat the olive oil (not very hot, but more than warm) to extract the flavor from the garlic. If you see little bubbles, it’s good. Turn off the heat. You don’t want the oil to cook the garlic or simply, burn the oil. Let cool.

You can remove the garlic with strainer and save it to make another dish, like roasted garlic mashed potatoes, or you can leave the garlic in the oil. Letting it steep for a couple of days will intensify the flavor. Then, strain the garlic with a cloth, paper towel, or strainer

Using a funnel return the oil to the bottle it was bought in, or put into a decorative bottle and keep next to the stove.

All done!

Ps. You can also add herb such rosemary and basil to your oil.

Hmm… Roasted Garlic!

I love and love garlic! I think I have to put garlic in every dish I make to achieve that flavor I have always looking for while I’m cooking. More often than not, I put them in mashed potatoes, or use them as infuser for olive oil. You can find the recipes for those two here.

Here is what I do:

Depending what you want to make, you would need 2-3 garlic bulbs
small shallow dish
3-4 tbps olive oil or canola oil
aluminum foil

Cut the tip of garlic bulbs with knife. Pour oil in the shallow dish then dip the garlic (the open side where you cut down onto the oil), and leave it for about 15-20 minutes or until the oil is almost all absorbed.

Meanwhile, heat oven to 350F. When ready, warp the garlic bulbs in the aluminum foil. Put in the heated oven for about 45 minutes to 1 hour.

Let garlic bulbs cool. Now, some people say that it’s easier to peel the garlic bulbs while they are hot. They say, it’s easier and prevent the sticky, gooey mess. You can do that. But, I choose to cool them down then I pinch the edge of cloves to squeeze the garlic until the flesh all comes out. I think this way is simpler.

Well, that is it. You are done with your roasted garlic and ready to use!

Published in: on June 27, 2010 at 2:58 PM  Leave a Comment  
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