Paleo / Primal / Bacon / CleanEats Lifestyle
After years of watching the TV show Iron Chef on the Food Network, I decided to spruce up my plates a little bit and I have always noticed the chefs making colorful oils. I was doing some research on what oil I could make for a scallop dish and came up with parsley oil.
- 1/4 cup fresh parsley…leaves only no stems
- 1/4 cup olive oil
- bring a saucepan of salted water to boil
- prepare an ice water bath, (water and ice cubes in a bowl)
- once water is boiling, place parsley leaves in and boil for 20 seconds
- remove parsley with slotted spoon and place in ice bath to stop cooking
- remove from ice bath place on paper towels
- place oil and parsley in blender and blend until parsley is broken down
- strain mixture with cheesecloth or a fine mesh strainer
- use the back of a spoon to press parsley and drain all of the liquid out
This parsley oil not only looks amazing when plated, it adds a depth of flavor to any dish without being too heavy or thick! I will definitely be experimenting with different oils from now on.