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- Ingredients
- 1 cup olive oil
- 4 large cloves garlic, minced
- 1-2 sprigs fresh thyme
In a small saucepan, heat all ingredients. Let simmer for 15-20 minutes. Strain and pour into container.
I use this on A LOT of things . . . Drizzle on chicken before roasting. Rub onto sweet potatoes before roasting. Sprinkle over asparagus before roasting. Mix with vinegar and Dijon mustard and seasonings for salad dressing. I used the strained garlic cloves on toast the other evening. The oil smells divine and is absolutely delicious. Worth keeping on-hand!
NOTES: I use extra-virgin olive oil, the organic kind from Costco (because it’s the least expensive). I’ve been making this often lately. It gets used rather quickly. I had bought some on one of our travels, but was really stingy using it because it was so expensive. Then I read something online that showed me how easy it would be to do myself. Voila! Full disclosure, I’m not sure if it’s shelf stable or what. I have used it all up within a couple weeks, so for me it is no problem. I also live in a cold climate, so it’s not like a toxic environment for the growth of bacteria. These are things I don’t really worry about. I’m from a locale that would have probably been considered third-world regarding electricity and/or refrigeration when I was a child. On an aside, a friend who is a load-master here in Anchorage posted today that his last barge of the season to Nome had departed. A flood of memories washed over me from when I was a young child, of my mother’s excitement when the first barge would arrive in Nome in the spring. Count your blessings! Name them one by one!
- Ingredients
- 1-1/2 cups milk
- 3 Tbsp. sugar
- 3 Tbsp butter, cut into pieces
- 2 tsp. salt
- 3 tsp. dill seed
- 3 Tbsp. dried minced onion
- 1 cup shredded Parmesan
- 1 package active dry yeast (2-1/4 tsp.)
- 1/4 cup warm water (about 110 degrees F)
- 3-3/4 cups all-purpose flour (divided)
- 2 eggs
In a pan over medium heat, or in a safe bowl in the microwave, heat together milk, sugar, butter, salt, dill seed, onion, and Parmesan to about 110 degrees F. The butter and cheese does not have to melt.
While that’s going on, in a stand mixer (or a large bowl), dissolve yeast in warm water. Then, add the milk mixture and 1-1/2 cups flour. Mix very well. Add eggs, one at a time, beating well after each addition. Gradually beat in the remaining flour until well incorporated. Cover and let rise in a warm place until doubled (about 45 minutes).
Stir the batter down and spoon into 2 generously greased or sprayed 4-1/2 x 8-1/2″ loaf pans. Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in preheated 350 degree F oven for 40-45 minutes or until browned. Let cool on a rack for 5-10 minutes, then turn out onto rack to cool completely. Makes 2 loaves.
Notes: Batter breads are made from a very soft yeast dough, thus the term “batter” bread. This is a variation of Cheddar-Caraway Batter Bread. It comes from Sunset Breads (Lane Publishing Co, Menlo Park, CA 1984). Unlike most batter breads, it requires two rises. This makes a very nice sandwich bread. The onion flavor is pretty strong, so if you don’t want that, sprinkle with onion powder. If the dill seeds bother you, substitute 2 teaspoons of dill weed. I have tried the onion powder/dill weed subs with great success. It’s all good!
Foods Passion 