6 tbsp peppercorns, szechwan
2 cup oil, corn or peanut
2 tbsp chile flakes, dried red shockingly, pungent
2 1/2 tbsp ginger, fresh finely minced
2 tbsp scallions, green & white cut in ri, ngs
A Recipe for
Infused Oils - Szechwan Peppercorn Oil China
Herb Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This Recipe for Infused Oils - Szechwan Peppercorn Oil China is one of thousands in the Recipes-to-go Asian Cookbook.
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
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Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This is a recipe for Infused Oils - Szechwan Peppercorn Oil China from the recipe cookbook of Recipes-to-go (Asian)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
Food Tip |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Heat a large skillet over moderate heat until hot enough to evaporate
a bead of water on contact. Add the Szechwan peppercorns and stir
until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the
peppercorns brown without scorching.
Combine the peppercorns and all of the remaining ingredients in a
heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry
thermometer on the rim of the pot. Over moderately low heat, bring
the mixture to a bubbly 225 degrees, stirring occasionally. Let
simmer for 15 minutes, checking to ensure the temperature does not
rise. Remove from the heat and let stand until cool or overnight.
Strain the oil through a fine-mesh sieve and discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature.
This oil is particularly good for salads. Its herbal quality also
makes it a nice partner to poultry or beef dishes.
Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN
1-56305-315-2 1992 typed by Dorothy Hair 6/29/94
Serves: 2
Infused Oils - Szechwan Peppercorn Oil China Recipe brought to you by Recipes To-Go