This may be the garnish to end all garnishes. I remember so vividly the day we learned this in culinary school, and how I raced home to try it myself, feeling like I had just unlocked some illusive five star chef secret. This simple little technique gives you magnificent, fragrant green gold to drizzle about a plate, swirl atop a bowl of soup (it floats!), and dunk very lucky crusty bread in. Seriously, this just smeared on a white plate, and you look like a superstar. Regular ol' oil becomes glistening emerald and is all things basil...or parsley or cilantro--it works for a variety of herbs. I made a thai basil-cilantro oil to drizzle around a Thai-spiced quail dish that worked beautifully. The oil will keep for about a week in the refrigerator. I've also frozen it in ice cube trays to defrost later in the year, to swirl on top of a creamy soup, or drizzle along side some roasted salmon. But try this now, even to just dress up some sliced tomatoes. There. Is. Nothing. Better. 2 responses to “How to make Basil Oil”Leave a Reply to Darren Graham Cancel reply | ||||||||||||||||
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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
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[…] We got the monk fish with peperonata. I am always a fan a monk fish, but honestly, this one was great! It was cooked perfectly and sat atop a bed of peporonata and basil oil. The highlight of this dish was the basil oil. Here are two recipes to make Basil oil at home – see this video by Stella Culinary and this post by Pitchfork Diaries […]
Wonderful. I am constantly looking for ways to beautify my dishes as a culinary student and this has inspired a few more ways of plating for me. 🙂