Read Cooking Techniques With Olive Oil Online

Authors: Mary Platis

Tags: #Cookbooks; Food & Wine, #Cooking Methods, #Regional & International, #European, #Mediterranean, #Culinary Arts & Techniques

Cooking Techniques With Olive Oil (11 page)

1 tablespoon fresh thyme

Instructions:

1. Preheat oven to 400ºF.

2. Wash carrots and trim the ends. Pat dry with paper towel and arrange in one layer on a baking sheet.

3. Coat carrots with olive oil and season with salt and pepper.

4. Roast in the oven until fork tender, about 25 minutes. Transfer carrots to a serving platter, garnish with fresh thyme and serve.

Eating Raw with Olive Oil

What can you drizzle with olive oil and eat raw? Just about anything. A delicious olive oil will enhance the flavor of any food or drink. Yes, drink! Olive oil can taste fruity and a splash of it is all you need in this watermelon shooter. The three layers of flavor are poured in one at a time and naturally separate into their layers. Remember, the key to enjoying olive oil “in the raw” is to select an oil that has the right flavor and intensity that appeals to you.

Watermelon Shooters with Persian Mint Syrup and Olive Oil

Serves: 16 shots

Sekanjabin
(Persian Mint Syrup) Ingredients:

1 cup granulated sugar

3½ cups water

¼ cup white wine vinegar

½ cup fresh mint, loosely packed

Watermelon Shooters Ingredients

3 pounds seedless watermelon, peeled and chopped

½ cup fresh orange juice

1 cup vodka (optional)

cup syrup

8 teaspoons extra virgin olive oil, divided

zest from 1 orange, grated

Instructions:

1. To make the mint syrup, whisk water and sugar in a small pot over medium-high heat until dissolved.

2. Let syrup boil together for 5-10 minutes, then add vinegar.

3. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.

4. Remove from heat and stir in the fresh mint. Using a slotted spoon, remove mint when syrup has cooled.

5. To prepare your shooters, place the watermelon, vodka and orange juice in a blender and process until smooth.

6. Pour juice through a strainer to remove any seeds.

7. In a tall shot glass add 1 teaspoon of cooled mint syrup.

8. Pour in 2 ounces of watermelon mix next.

9. Top with ½ teaspoon of olive oil and garnish with grated zest.
Salut
!

Note
: This recipe will make ¾ cup of syrup, but you only need
cup of it to make 16 watermelon shooters. The syrup will keep in the refrigerator for up to one month. Dilute it with water to make a cooler or use as a dip with your romaine lettuce.
Learn more about Sekanjabin here.