A Gift of Flavoured Oil

Ideas Using

Flavoured Oil
Sundried Tomato Oil A great oil to for pasta! 2 Tbsp coarsely chopped 25 mL sundried tomatoes 2 Tbsp coarsely chopped shallots 25 mL 2 large cloves garlic, halved 2 1 cup canola oil 250 mL Follow procedure for making flavoured oils and heat oil as directed for 2 hours. Pasta Primavera 1 lb angel hair or 500g spaghettini pasta 2 cups cut-up fresh vegetables 500 mL such as carrot and red pepper strips, asparagus pieces, snow peas, broccoli flowerets 1-2 Tbsp sundried tomato 15-25 mL flavoured canola oil 1 2 cup freshly grated 125 mL parmesan cheese 1 4 cup fresh basil, chopped or 50 mL 1 Tbsp. dried basil 15 mL 1 4 tsp ground black pepper 1 mL In a large pot of boiling water, cook pasta until tender but firm, 3 to 4 minutes. Microwave vegetables until tender crisp or add vegetables to the pasta during the last 2 minutes of cooking. Drain pasta and vegetables and return to cooking pot. Toss with remaining ingredients. Serve immediately. Makes 4 servings.
Per 1 Serving CALORIES FAT (S: 3.0g, M: 5.2g, P: 2.5g) CHOLESTEROL PROTEIN CARBOHYDRATE FIBER IRON SODIUM CALCIUM 304.2 11.5g 9.8mg 12.0g 38.3g 3.5g 2.4mg 246.8mg 202.5mg

Drizzle flavoured canola oil over cooked vegetables. Saut onions or mushrooms in flavoured canola oil. Mix leftover green beans with flavoured canola oil, refrigerate and serve as a side dish salad. Sprinkle flavoured canola oil over poached or steamed chicken or fish. Splash cooked pasta with flavoured canola oil and serve as a side-dish with meat, fish or poultry. Toss cooked rice with flavoured canola oil and mix with cooked vegetables a pilaf with zing! Spritz popcorn with flavoured canola oil. Roll potato wedges in flavoured canola oil before oven roasting or cooking in a foil packet on the barbeque. Glaze vegetables with flavoured canola oil before roasting or grilling. Paint pizza dough or soft tortilla shells with flavoured canola oil before adding topping or filling. Brush 1 inch (2.5 cm) French or rye bread slices with garlic flavoured canola oil & toast to golden brown. If you are using one of the new digital thermometers, remember it can not be left in the oven. Oil is not a preservative. If making flavoured oils and pesto without heating, treat the finished product as a fresh product. Use within 1 or 2 days and keep refrigerated. Your local supermarket may have some fresh herbs, but they should be able to 'special order' your requests. . . your local farmers' market, market gardener or greenhouse operator. . . or consider growing your own! The flavour is so intense, little else can guarantee you the same success!

estos pack a powerful flavour punch. Low fat, however, they are not. Use a small amount as a flavouring ingredient. This way you still get the great taste while keeping the dish low in fat. Pestos do capture the fresh flavours of herbs but they do not preserve them. As with flavoured oil, when making homemade pesto, take precautions to prevent botulism. Make small batches, refrigerate and use with in 1 to 2 days. Or better yetpesto freezes well, without loss of flavour or colour. If frozen in ice cube trays or as small patties it is easily added during cooking. If accidentally left out at room temperature pesto should be discarded and a fresh batch made. Viva Italia! Classic Pesto 1 cup sweet basil leaves, washed and dried completely 250 mL 1 cup Parmesan cheese, grated250 mL 1 3 cup pine nuts 75 mL 5 garlic cloves, peeled 5 3 4 cup Canola/olive oil blend 175 mL salt and pepper to taste In a food processor combine, basil, Parmesan cheese, pine nuts and garlic with 2 tablespoons (25 mL) of canolaolive oil blend. Begin blending. As blending continues, slowly add the remaining oil so that the sauce emulsifies. Add salt and pepper to taste. Label with the date and keep refrigerated instructions. Use within 1 to 2 days. Makes 13 4 cups (425 mL).
Per 1 Tablespoon (15mL) serving CALORIES FAT (S: 1.2g, M: 4.1g, P: 2.2g) CHOLESTEROL PROTEIN CARBOHYDRATE FIBER IRON SODIUM CALCIUM 78.6 7.9g 2.8mg 2.0g 0.6g 0.3g 0.2mg 87.3mg 51.0mg

Canola Pesto Power!

Pesto is a classic sauce, which originates from Genoa, Italy. It is a favourite with pasta but can be used in a variety of dishes such as stuffed vegetables, soups, stews, salads or simply as a condiment. It is an uncooked sauce made with fresh basil, oil, garlic, pine nuts and Parmesan cheese.

C u l i n a r y

C e l e b r a t i o n

o f

C a n o l a !

Tips

Classic Pesto

ew foods can boast having the intensity of taste found in a flavoured oil. Just a few drops of a specialty oil can complement a wide variety of foods and enhance their nutritional value by replacing such traditional, highly-saturated toppings as butter, cheese or other rich sauces. By combining the light texture and mild taste of canola oil with a potpourri of ingredients, it is easy to brighten up a vinaigrette. . . to intensify the flavour of grilled vegetables or meats. . .or to grace the nutritional value of steamed vegetables. >>

For additional information about Canola Cooking contact CanolaInfo In Saskatchewan, 306.387.6610 P 306.387.6637 F dorothy@canolainfo.org www.canolainfo.org In Alberta, 780.454.0844 P 780.465.5473 F simone@canolainfo.org In Manitoba, 204.982.2107 P 204.942.1841 F ellen@canolainfo.org
B r o u g h t t o y o u b y t h e P r o d u c e r s o f C a n a d i a n C a n o l a

Pasta Primavera

CanolaInfo 2001 All Rights Reserved Printed in Canada 02/01/25m

chile pepper

Ellie Topp is a Professional Home Economist with a graduate degree in food science / microbiology and holds the designation of Certified Culinary Professional with the International Association of Culinary Professionals. Currently working as a food consultant, she writes a monthly food column and has co-authored four best selling cookbooks, More Put A Lid On It!, Put a Lid on It!, Healthy Home Cooking and Meals Microwave Style.

nuts

coarsely chopped
1 2

seeded and cut in 1 2 inch (1 cm) pieces 2 Tbsp (25 mL)

garlic cloves sweet pepper

4 Units 2hrs 20min

Canola Flavoured Oil!

ELLIE TOPP

lavoured oils are made by steeping foods such as herbs, chile peppers, citrus rind or even nuts in canola oil. The safest and easiest way to transfer the flavour from such foods is to heat the canola oil with the flavouring ingredients, at a low oven temperature, for a specified time. This allows the water in the food to evaporate, and the flavour of the food to be infused with the oil. Be wary of instructions for making flavoured oils which suggest using fresh produce, and where the oil is not heated. If the water is not driven out of the flavouring food, there is a risk of a botulism toxin developing in the oil. This toxin, produced by a bacteria called Clostridium botulinum, is able to grow in oil when a fresh food is present to provide moisture. Heating the oil and its flavouring foods removes this moisture and the opportunity for the toxin to grow. The best container to use in making flavoured oils is a 2 cup (500mL) glass measuring cup. The handle is convenient for removing the cup from the oven, and the spout allows for easy pouring. Should you not have a 2 cup measure, use an empty 28 oz (796mL) tin can - the size commonly used for canned tomatoes. Wash and dry the can, removing the label and
SUGGESTED RECIPES USING 2 UNITS OF INGREDIENTS For these recipes follow procedure for making flavoured oils and heat oil as directed for 1 hour 40 minutes. Lemon Basil Oil Serve in a small bowl with a sprinkling of chopped fresh basil and small pieces of crusty French bread for dipping. 2 Tbsp lemon zest, 25 mL cut in 1 2 in (1 cm) pieces 15 fresh basil leaves 15 1 cup canola oil 250 mL

the lid. Use the clean tin to hold the canola oil and the flavouring foods. If you use any other containers than the two specified, the heating time may vary, and it will be necessary to measure the temperature of the oil to determine when it has reached the required temperature. Use a candy thermometer and heat the oil in a 300F (150C) oven until the temperature of the oil reaches 250F (120C). It is possible to make two or more different flavoured oils at the same time. Two containers can be heated at the same time in the oven, but it is important not to use more than 1 cup (250mL) of oil per container or to use a different container from that called for in the method. Once heated to the correct temperature, the oil should be cooled, then refrigerated at all times and used within one month. After heating, the finished oil should be clear and the vegetables well browned. A cloudy appearance after the oil is strained, or a separate layer at the bottom of the bottle indicates that moisture is still present in the oil. If this should occur, the oil should be heated until it becomes clear, or refrigerated and used within one week.

Making a Flavoured Oil

As easy as

Amount of Ingredients Needed to Make Up 1 Unit

1. Choose one or a combination of several ingredients. Measure the amount carefully as indicated for 1 unit or multiples of 1 unit. A maximum of 6 units may be used of the same or different foods. If desired, you may add one or two of the "extra ingredients" without increasing the time for processing the oil. 2. Pour 1 cup (250 mL) canola oil into a 2 cup (500 mL) glass measuring cup and add the flavouring ingredients as determined. Set the container on a pie plate in the centre of the oven. Heat at 300F (150C) for the time indicated in the chart for the number of units you are using. If possible, use a candy or digital thermometer to ensure the oil has reached the required temperature of 250F (120C). Remove to a rack to cool for 30 minutes. 3. Line a small strainer with a coffee filter. Saturate coffee filter with regular canola oil so that the flavoured oil is not absorbed and lost in the filter. Strain oil into a clean glass jar, cover and store in the refrigerator at all times. Use oil within a month.

12 3

Hazel nuts Walnuts Pecans Almonds

Jalapeo Finger Hot Habaero and others

cup

(50 mL)

5 cloves

lemon rind

Orange rind Lemon rind remove thin outer rind with a sharp knife and cut in 1 2 inch (1 cm) pieces 2 Tbsp (25mL)

Thyme Savory Dill Marjoram Rosemary Sage

shallots

2 Tbsp

(25 mL)

M a k i n g
Herbed Garlic Pepper Oil A great oil to brush on pizza shells before adding the toppings. 5 2 Tbsp 2 1 cup sprigs fresh rosemary, 2 in(5 cm) 5 hot chile pepper, 1 2 in(1 cm) 25 mL large cloves garlic, halved 2 canola oil 250 mL

F l a v o u r e d

O i l

basil leaves

SUGGESTED RECIPES USING 3 UNITS OF INGREDIENTS For these recipes follow procedure for making flavoured oils and heat oil as directed for 2 hours. Oil de Provence Team this oil with a mild vinegar such as rice or white wine to let the flavours shine. 2 Tbsp orange zest, 25 mL cut in 1 2 in (1 cm) pieces 2 Tbsp coarsely chopped shallots 25 mL 10 sprigs fresh thyme,2 in (5 cm) long10 1 bay leaf 1 10 fennel seeds 10 1 cup canola oil 250 mL Hot Pepper Oil A great oil to add heat to pizza or Italian flatbread appetizers. 1 small hot red chile pepper, 1 1 habaero chile pepper, 1 1 small jalapeo pepper, 1 8 whole black pepper corns 8 1 cup canola oil 250 mL Remove stems from peppers, cut in half and remove seeds.

gingerroot

peeled and cut in 1 2 inch (1 cm) pieces 2 Tbsp (25mL)

herbs

cut in 1 2 inch (1 cm) pieces

One half pkg 1 oz (28g) or about 10 sprigs 2 inches (5 cm) long

seeded and cut in 1 2 inch (1 cm) pieces 2 Tbsp (25mL)

15 leaves

Extra Ingredients
bay leaves fennel seeds dried porcini mushrooms black peppercorns

Rosemary Orange Oil Use in a vinaigrette or brush on chicken as it grills. 3 Tbsp orange zest, 45 mL cut in 1 2 in (1 cm) pieces 7 sprigs fresh rosemary, 2 in (5 cm) 7 1 cup canola oil 250 mL Hazelnut Oil

Rosemary Orange

Red Pepper

Rosemary

Different ingredients can provide Use this nut-flavoured oil in a simple vina wide variety of uniquely flavoured aigrette and sprinkle the nuts over the salad. and coloured oils. 1
2 cup coarsely chopped 125 mL hazelnuts 1 2 1 2 small clove garlic 1 cup canola oil 250 mL Nuts may be left in the oil to use in garnishing a salad.

5 leaves

10 seeds

1 4

cut in 1 2 inch (1 cm) pieces cup (50 mL)

10 peppercorns

Hazelnut

Original

Orange

Garlic

Chart for Determining Heating Time

Added Vegetable Heating Time 1 Unit 1hr 20min 2 Units 1hr 40min 3 Units 2hrs 5 Units 2hrs 40min 6 Units 3hrs

Basil