Gluten Free Lemon Infused Olive Oil Recipe
You know how “some people” go to a person’s home and rummage through their medicine cabinet when they use the restroom?
Well, I would NEVER do that.
I might do that if I needed something like a band aid.
I have been guilty of the same myself.
More fascinating for me however is not what is in a person’s medicine cabinet but what’s in their pantry. After all, the medicine cabinet deals with the less glamorous side of life while the pantry holds the makings of the heart and soul of a family: what they eat.
In my opinion, the pantry of a gluten-free kitchen can make all the difference in the ease of putting dinner on the table. A well stocked pantry is the trick to flavorful meals without a lot of trips to the store.
I thought I would highlight a few of my pantry favorites over the next few months.
A favorite trick of mine is to take one pantry staple and transform it slightly to bump up the flavor quotient. After all, isn’t flavor pretty much what it is all about when it comes to food?
Case in point: Lemon Infused Olive Oil. Two simple ingredients, a few minutes of actual work and the result is a flavorful, lemony oil perfect for drizzling on grilled vegetables or roasted potatoes, sautéing fish fillets or chicken breasts and as a salad oil.
For a fabulous, deceptively easy salad take a few handfuls of arugula, toss with lemon infused olive oil and a squeeze of fresh lemon juice, shave on some Parmesan cheese with a vegetable peeler, season with sea salt and freshly ground pepper. Tres chic, tres simple.
Lemon infused olive oil, just one of my favorite gluten free pantry staples.
What’s in your pantry?
- 2 lemons - (preferably organic) washed and dried – use divided
- 1 cup olive oil
Take one lemon and remove the zest in strips with a vegetable peeler or sharp paring knife. Take care not to get the white part of the skin.
Heat olive oil in a small saucepan until it just comes to a simmer. Add the strips of lemon peel and simmer for 10 minutes. Take off the heat and let stand for at least two hours. Remove the strips of lemon peel and pour into a clean jar or cruet.
Take the other lemon and zest the skin using a lemon zester or sharp knife. This time instead of wide strips you want small, thin ribbons of lemon peel. Add to infused oil. (This step is not completely necessary but I think it makes the oil look pretty and adds a certain freshness to the flavor of the oil.
Store oil at room temperature, well covered.
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