HERB OIL RECIPES

Name: Creamy White Beans With Herb Oil
Total time: 15 min
Yield: 2 to 4 servings
Ingredients: 1/2 cup roughly chopped chives; 1/2 cup roughly chopped cilantro leaves and tender stems; 1/2 cup tightly packed basil leaves; 1/2 cup olive oil; Squeeze of lemon; Kosher salt, to taste; 2 tablespoons olive oil; 2 garlic cloves, thinly sliced; 2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained; Kosher salt and black pepper; 1/2 cup chicken stock, vegetable stock or water; Flaky salt, for serving (optional)

CREAMY WHITE BEANS WITH HERB OIL RECIPE - NYT COOKING

Creamy White Beans With Herb Oil Recipe - NYT Cooking image

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

Provided by Colu Henry

Total Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup roughly chopped chives
1/2 cup roughly chopped cilantro leaves and tender stems
1/2 cup tightly packed basil leaves
1/2 cup olive oil
Squeeze of lemon
Kosher salt, to taste
2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained
Kosher salt and black pepper
1/2 cup chicken stock, vegetable stock or water
Flaky salt, for serving (optional)

Steps:

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.
Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.
Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.
Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

Nutrition Facts : @context http//schema.org, Calories 557, UnsaturatedFatContent 29 grams, CarbohydrateContent 45 grams, FatContent 36 grams, FiberContent 11 grams, ProteinContent 16 grams, SaturatedFatContent 5 grams, SodiumContent 674 milligrams, SugarContent 4 grams

HERB-INFUSED OLIVE OIL RECIPE - MARTHA STEWART

Herb-Infused Olive Oil Recipe - Martha Stewart image

For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 2

Ingredients

2 cups extra-virgin olive oil
2 or 3 sprigs herbs (rosemary and thyme)

Steps:

Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.

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We combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 5 minutes
Category Appetizers
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Calories 122 calories per serving

In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add oil and stir. Serve with bread.

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Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

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SIMPLE BROILED FLANK STEAK WITH HERB OIL RECIPE | FOOD ...

Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

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An easy one-pan dish that makes an impressive Sunday roast.
From jamieoliver.com
Total Time 2 hours
Calories 470 calories per serving

1. Preheat the oven to 200°C/425°F/gas 7. Put the currants in a bowl, cover with warm water and leave to soak.
2. Melt the butter and 1 tablespoon of oil in a saucepan over a medium heat. Peel and finely chop the onion and garlic, then add to the pan and sauté for 8 to 10 minutes, or until softened. Meanwhile, peel core and dice the apples, then remove the crusts from the bread and blitz to breadcrumbs.
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7. Place in a roasting tin, add the cider and 200ml of water and pop in the oven for 15 minutes, before turning down to 180°C/350°F/gas 4 and cooking for 1 to 1¼ hours. Trim and wash the leeks, then chop into large chunks. Shred the cabbage and add to the roasting tin along with the leek chunks for the last 45 minutes.

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From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category main-dish

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Total Time 2 hours 45 minutes
Category Side dish
Calories 160 calories per serving

To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves to.

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Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Side dish, Supper
Cuisine British
Calories 121 calories per serving

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Reviews 4.8
Total Time 02 hours 05 minutes
Category Dinner
Calories 338 calories per serving

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Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

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Reviews 4.7
Total Time 5 minutes
Category Appetizers
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Calories 122 calories per serving

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Total Time 2 hours
Cuisine middle eastern

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