| Cooking Hints from Food Network Kitchens: Basil Oil and Lamb for Spring |
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Scripps Howard News Service Basil Oil Flavored oils have become popular with professional and amateur cooks alike for the added depth of flavor these oils impart as well as for a great visual garnish. One way oils are flavored is with herbs such as basil, rosemary and tarragon. To make your own basil oil, thoroughly wash 3 cups of basil. Bring some salted water to a boil, then reduce to simmer. Blanch the basil in the water for about 10 to 15 seconds. Remove the basil from the water and plunge it immediately into a bowl of ice-cold water (this will help keep the vibrant color of the basil). Wrap the wet basil in paper towels and squeeze out the excess water. Roughly chop the basil. Place the basil in a food processor or blender. Add 2 cups of extra-virgin olive oil and process until bright green. Pour into a jar or another airtight container, cover and refrigerate for a day. Strain the oil through a cheesecloth and transfer to a sterilized container or squeeze bottle. Store in the refrigerator for up to one week. Make sure to bring the oil to room temperature before use. Lamb for Spring As opposed to beef, marbling is not important when grading lamb. The highest grade is prime, then choice and good. Prime is determined by the thickness and shape of the eye muscles in the loin and rib cuts. (For more information, visit www.foodtv.com. Distributed by Scripps Howard News Service.)
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