Quote:
Originally posted by Aletheia
You can buy speciality oil for deeping. They are made with different flavors just for dipping. My GF and I got some at a farmer's market and we loved it. It was a light garlic extra virigin olive oil. Wonderful stuff.
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It is easy to infuse oils with whatever also. You can hot infuse, say garlic, to, say, olive oil on a stovetop, keeping the oil at a constant like, 135 or 140F and in an hour or so it will become fragrant. You can also cold infuse, but that takes longer.
Blah..
My spaghetti sauces usually consist of -
Tomatoes, roma usually, that have been skinned
Garlic
Thyme
Oregano
Meat - Usually some italian sausage or whatever I have..
Basil
Salt and pepper
olive oil
onions
tomato paste
tomato sauce
I think that is about it. No particular order there, just sweat garlic, onion in olive oil, add meat, cook, add tomato products, cook, add spices, cook, add basil at the last minute and serve.
Cook uncovered for a little to make the sauce thicker, cook covered to make it thinner.
Thats about it.
Oh, bread and oil. Take said infused olive oil, some salt and pepper as mentioned earlier, and a damn good balsamic vinegar and dip dip dip away. Ramekin of olive oil, float some balsamic in it, cracked black pepper on top, kosher salt maybe.. yay.