Parsley-Garlic Oil Recipe-December 2024-www.zdask.com

Ingredients

Makes about 1 cup oil and toasted garlic chips

　　1/2 cup canola oil

　　2 cloves garlic, thinly sliced

　　1 cup packed fresh flat-leaf parsley leaves

　　Kosher salt and freshly ground black pepper

Step 1

Heat the oil over medium-low heat. Add the garlic and cook until light golden brown, 3 to 4 minutes. Transfer the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.

Step 2

Process the garlic oil and parsley in a blender until smooth. Season with salt and pepper.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.