I found a pie recipe that I wanted to make, and it called for dulce de leche. After looking around online, I realized it was as easy as simmering a can of sweetened condensed milk for a few hours. That’s it! Thankfully, I had a couple of cans in the pantry, so I made this decadent and delicious dulce de leche recipe. You can use this sweet, rich sauce on pancakes, crepes, waffles, and ice cream or stir it into a latte.

Dulce de Leche

Ingredients:

• 1 can of sweetened condensed milk (not a pull-tab can), or as many cans as you want, label removed

How to Make Dulce de Leche

Remove the label from the can(s).

Fill a large pot with enough water to cover the cans, laid sideways, by a few inches.

Bring the pot of water to a boil, then slightly cover and simmer for 2 hours for a light brown dulce de leche.  Side Note: Keep an eye on the water throughout the cooking time to ensure the cans remain submerged entirely by a few inches of water. 

Simmer for 3 hours for a darker brown dulce de leche.  Side Note: I cooked mine for 3 hours. 

Remove from the water and place on a towel to cool for an hour before opening.  Side Note: Do not attempt to open can while hot; this can cause pressurized hot dulce de leche to spray dangerously.

Transfer the cooled dulce de leche to an airtight jar or container and refrigerate for up to 3 weeks. Enjoy.

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Dulce de Leche

Course Condiment, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Cooling Time: 1 hour hour

Total Time 4 hours hours 5 minutes minutes

Servings 1 Jar (or more)

Author Pam - For the Love of Cooking

Equipment

• Large pot

Ingredients

• 1 can of sweetened condensed milk not a pull-tab can, or as many cans as you want, label removed

Instructions

• Remove the label from the can(s).
• Fill a large pot with enough water to cover the cans, laid sideways, by a few inches.
• Bring the pot of water to a boil, then slightly cover and simmer for 2 hours for a light brown dulce de leche.  Side Note: Keep an eye on the water throughout the cooking time to ensure the cans remain submerged entirely by a few inches of water.
• Simmer for 3 hours for a darker brown dulce de leche.  Side Note: I cooked mine for 3 hours.
• Remove from the water and place on a towel to cool for an hour before opening.  Side Note: Do not attempt to open can while hot; this can cause pressurized hot dulce de leche to spray dangerously.
• Transfer the cooled dulce de leche to an airtight jar or container and refrigerate for up to 3 weeks. Enjoy.

Our strawberry patch is going crazy right now, and I’m trying to find new ways to use them before they go bad. I’ve always wanted to try making this easy oven-dried strawberries recipe because I love them as a snack and cereal topper, and I have a TON of strawberries, so I decided to try drying some. These oven-dried strawberries were easy to make, much more economical than store-bought, and a great way to enjoy strawberries year-round.

Oven-Dried Strawberries

Ingredients:

• 1 lb strawberries, hulled & sliced 1/8-inch thick

How to Make Oven-Dried Strawberries

Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Side Note: Don’t use wax paper!

Slice strawberries into approximately ⅛ inch thick slices. Side Note: If you slice the strawberries thicker, it will take longer to dry.

Arrange the strawberry slices on the parchment paper, making sure they don’t touch.

Bake for approximately 2 hours, turning the baking sheet halfway through baking.

Gently peel the strawberry slices from the parchment paper and flip them over.  Side Note: I used a new piece of parchment paper after peeling them, but you can use the same sheet if you’d prefer.

Continue baking for another 30-45 minutes, checking every 10 minutes until fully dehydrated and crisp.

Remove the dried strawberries from the oven and allow them to cool completely on the baking sheet. Store in an airtight container at room temperature. Enjoy.

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Oven-Dried Strawberries

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 1 cup

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Parchment Paper or Silpat Mat

Ingredients

• 1 lb strawberries, hulled & sliced ⅛-inch thick

Instructions

• Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Side Note: Don't use wax paper!
• Slice strawberries into approximately ⅛ inch thick slices.  Side Note: If you slice the strawberries thicker, it will take longer to dry.
• Arrange the strawberry slices on the parchment paper, making sure they don't touch.
• Bake for approximately 2 hours, turning the baking sheet halfway through baking. 
• Gently peel the strawberry slices from the parchment paper and flip them over. Side Note: I used a new piece of parchment paper after peeling them, but you can use the same sheet if you'd prefer. 
• Continue baking for another 30-45 minutes, checking every 10 minutes, until fully dehydrated and crisp.
• Remove the dried strawberries from the oven and allow them to cool completely on the baking sheet.
• Store in an airtight container at room temperature. Enjoy.

I love using vanilla extract in my baking and I’ve always wanted to try making it on my own. I found a recipe on Sally’s Baking Addition so I gave it a try at the beginning of the covid-19 pandemic in early 2020. Using good vanilla beans is important but the type of vodka you use doesn’t matter as long as it’s 80 proof. You need to allow the vanilla beans to infuse the vodka for at least 8 weeks, but for the best flavor, wait at least 6-12 months before using. I waited the full 12 months and my extract has a wonderful rich flavor. I’m so excited to start baking with it!

Ingredients:

• Good quality vanilla beans
• 80 proof clear alcohol–Vodka is most commonly used but you can also use bourbon or rum
• Glass jar with a tight seal
• Funnel

How to Make Homemade Vanilla Extract:

1. Use a knife to split the vanilla beans lengthwise so the beans are exposed. If your vanilla beans are too long for your jar, simply cut them into smaller pieces, if desired.
2. Pour vodka through a funnel into the clean glass jar making sure the beans are fully submerged in the vodka. Seal with the lid and shake a few times.
3. Store at room temperature in a dark place out of direct sunlight. Shake the jar every week. Store for at least 8 weeks, but 6-12 months is recommended for the best flavor.

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Homemade Vanilla Extract

Course Miscellaneous

Prep Time 5 minutes minutes

Allow it to sit in a cool dark place for 6-12 months 365 days days

Total Time 365 days days 5 minutes minutes

Servings 1 cup

Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Glass Jar with Tight Seal
• Funnel

Ingredients

• 1 cup vodka
• 5-6 whole vanilla beans, sliced in half lengthwise

Instructions

• Use a knife to split the vanilla beans lengthwise so the beans are exposed. If your vanilla beans are too long for your jar, simply cut them into smaller pieces, if desired.
• Pour vodka through a funnel into the clean glass jar making sure the beans are fully submerged in the vodka. Seal with the lid and shake a few times.
• Store at room temperature in a dark place out of direct sunlight. Shake the jar every week.
• Store for at least 8 weeks, but I recommend 6-12 months for the best flavor.
• Side Note: As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before using, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after the first use because they will become slimy if they aren’t submerged.
• Side Note: Unused aged vanilla extract (with the beans fully submerged) will last several years. If it smells good, it is still good to use.

  Aged extract without the beans will last indefinitely.

  Once you start using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced after about 1 year because the vanilla flavor will become less intense. Simply remove & discard the old vanilla beans, add fresh beans, shake, and continue to use/refill.

Vanilla sugar is simply granulated white sugar infused with vanilla beans and it’s SUPER simple to make. Vanilla Sugar can be used as a 1:1 replacement in all sorts of sweet & tempting recipes for cookies, jams, and cakes and it’s also a great sweetener for coffee, tea, and oatmeal. Vanilla sugar is really expensive in specialty stores so it’s much more economical to make it at home instead of buying it plus it lasts forever. This vanilla sugar also makes terrific Christmas or hostess gifts!

How to Make Homemade Vanilla Sugar

Place the white granulated sugar in a food processor.

With a paring knife, slit the vanilla bean pod down the center lengthwise, then scrape the vanilla seeds using the back of the knife and place the seeds on top of the sugar. Repeat until all the seeds have been scraped. Set the vanilla bean pod aside until needed.

Pulse the mixture a few times until all clumps of seeds are broken up and blended.

Pour into a glass jar. Submerge the vanilla bean pod in the sugar and seal with an airtight lid. Side Note: If you store in more than one jar make sure to cut the bean pod and evenly divide it between jars. 

Store sealed in an airtight container in a cool dry place until needed. Side Note: You can use the vanilla sugar right away but for optimal flavor, you should wait 1-2 weeks. 

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Homemade Vanilla Sugar

Course Miscellaneous

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Pam - For the Love of Cooking

Ingredients

• 2 cups white granulated sugar
• 1 vanilla bean pod

Instructions

• Place the white granulated sugar in a food processor. 
• With a paring knife, slit the vanilla bean pod down the center lengthwise, then scrape the vanilla seeds using the back of the knife and place the seeds on top of the sugar. Repeat until all the seeds have been scraped. Set the vanilla bean pod aside until needed.
• Pulse the mixture a few times until all clumps of seeds are broken up and blended. 
• Pour vanilla sugar into a glass jar. Submerge the vanilla bean pod in the sugar and seal with an airtight lid.

  Side Note: If you store in more than one jar make sure to cut the bean pod and evenly divide it between jars. 
• Store sealed in an airtight container in a cool dry place until needed.

  Side Note: You can use the vanilla sugar right away but for optimal flavor, you should wait 1-2 weeks. 

I recently roasted a turkey and threw the carcass (including the wings) into a large stockpot along with some celery, onion, carrot, garlic, fresh herbs, and water, then simmered it covered in the oven at a low heat overnight. This is such an easy turkey stock recipe, and it’s the best I HAVE EVER MADE. The bones (especially the wings) are filled with collagen, and when they simmer for a long time, it breaks down into gelatin, which creates a rich and delicious stock.

Turkey Stock

Ingredients:

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 celery stalks, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of parsley, stems & all
• 2-3 sprigs of fresh thyme
• 1-2 bay leaves
• 1 tsp whole black peppercorns

How to Make Homemade Turkey Stock

Preheat the oven to 250 degrees.

Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don’t bother removing the skin from them). Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.

Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.

Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce and get a richer flavor.

Make sure to skim off any fat from the top of the stock.

Pour the stock through a fine sieve (again) into the storage containers.

Allow the stock to cool completely, then remove any remaining fat that floated to the top of the stock.

Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

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Turkey Stock

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 3 Quarts +/-

Author Pam - For the Love of Cooking

Equipment

• Large Stockpot

Ingredients

• 1 turkey carcass plus the wings
• 2 small onions, cut into wedges
• 3 stalks of celery, roughly chopped
• 3 carrots, roughly chopped
• 5 cloves of garlic, skins removed
• Handful of fresh parsley (stems & all)
• 2-3 small sprigs of fresh thyme
• 1-2 bay leaves
• 1 tsp whole black peppercorns

Instructions

• Preheat the oven to 250 degrees.
• Remove most of the skin from the turkey carcass and place it in a large stockpot. Add the chicken wings (don't bother removing the skin from them).
• Add the onion wedges, celery, carrots, garlic cloves, fresh parsley, fresh thyme, bay leaves, and peppercorns. Fill the stockpot with water until it covers the carcass. Cover with a tight-fitting lid and place in the oven.
• Simmer covered in the oven overnight, or for 10 hours. In the morning, strain the mixture through a fine sieve. Discard the bones and veggies.
• Pour the stock back into the stockpot and simmer on the stove for about 20-30 minutes, uncovered, to reduce and get a richer flavor.
• Make sure to skim off any fat from the top of the stock.
• Pour the stock through a fine sieve (again) into the storage containers.
• Allow the stock to cool completely, then remove any remaining fat that floated to the top of the stock.
• Once it has cooled, seal with a tight-fitting lid and refrigerate until needed. Enjoy!

Making homemade bread cubes for stuffing (dressing) is not only super easy, but it also makes your stuffing taste SO MUCH better!

Bread Cubes for Stuffing

Ingredients:

• A loaf of bread or cornbread
• Olive oil
• Dried sage, to taste
• Dried thyme, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Bread Cubes for Stuffing

1. Using a serrated knife, cut the bread into ½-inch strips.
2. Cut the strips crosswise into ½-inch cubes.

Air-Dried Method:

1. Place the bread on a baking sheet(s).
2. Drizzle with a touch of olive oil, then season with a pinch of sea salt, freshly cracked pepper, garlic powder, sage, and thyme; toss to coat evenly. Side Note: You don’t have to use oil or seasonings–I do it to add more flavor to the bread cubes and the final stuffing.
3. Cover loosely with cheesecloth and let it sit in a warm place for 1-2 days or until stale.
4. Use with your favorite stuffing recipe.

Oven-Dried Method:

1. Preheat the oven to 250 degrees.
2. Place the bread on a baking sheet(s).
3. Drizzle with a touch of olive oil, then season with a pinch of sea salt, freshly cracked pepper, garlic powder, sage, and thyme; toss to coat evenly. Side Note: You don’t have to use oil or seasonings–I do it to add more flavor to the bread cubes.
4. Bake for 20-30 minutes, turning the trays & tossing bread cubes halfway through cooking time until they are completely dried. Side Note: Denser bread may take more time to dry.
5. Use with your favorite stuffing recipe.

 

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Bread Cubes for Stuffing

Course Miscellaneous

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Air Drying - Up to 2 days 2 days days

Total Time 2 days days 40 minutes minutes

Servings 3 - 4 cups depending of size of bread

Author Pam - For the Love of Cooking

Equipment

• 2 Baking sheets

Ingredients

• A loaf of bread or cornbread
• Olive oil
• Dried sage to taste
• Dried thyme to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

How to Make Bread Cubes for Stuffing

• You can use any bread or cornbread, but the most absorbent dried bread cubes (for making stuffing) come from bread that has a small hole structure and a fluffy texture. I've used everything from white bread, wheat bread, rustic loaves, French bread, and cornbread. You can use whatever bread you have on hand or your favorite type of bread–your choice. Side Note: Sourdough bread cubes can make stuffing quite tangy.
• Using a serrated knife, cut the bread into ½-inch strips.
• Cut the strips crosswise into ½-inch cubes.

Air-Dried Method:

• Place the bread on a baking sheet(s).
• Drizzle with a touch of olive oil, then season with a pinch of sea salt, freshly cracked pepper, garlic powder, sage, and thyme; toss to coat evenly. Side Note: You don't have to use oil or seasonings–I do it to add more flavor to the bread cubes and the final stuffing.
• Cover loosely with cheesecloth and let it sit in a warm place for 1-2 days or until stale.
• Use with your favorite stuffing recipe.

Oven-Dried Method:

• Preheat the oven to 250 degrees.
• Place the bread on a baking sheet(s).
• Drizzle with a touch of olive oil, then season with a pinch of sea salt, freshly cracked pepper, garlic powder, sage, and thyme; toss to coat evenly. Side Note: You don't have to use oil or seasonings–I do it to add more flavor to the bread cubes.
• Bake for 20-30 minutes, turning the trays & tossing bread cubes halfway through cooking time until they are completely dried. Side Note: Denser bread may take more time to dry.
• Use with your favorite stuffing recipe.

Need some stuffing recipes for Thanksgiving this year? Here are a few of our favorites:

• Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts
• Stuffing with Sausage and Cornbread
• Stuffing with Mushrooms, Sausage, and Bacon
• Easy Stuffing Recipe
• Mushroom and Leek Stuffing
• Buttery Herb Stuffing

Click here for more Thanksgiving recipes

Learning how to dry fresh dill in the oven is easy, and I can’t believe I haven’t thought of doing it before now! I had a bunch of fresh dill in the refrigerator that needed to be used up, and coincidentally, my son used up the last of my dried dill a few days earlier, so I decided to try drying my fresh dill. I dried the fresh herbs in the oven at a very low temperature, and it made the house smell wonderful. The dill turned out to be brighter than our normal store-bought version and much less expensive. I know what I’ll be doing with any leftover fresh dill from now on.

What do you need to dry fresh dill?

• Fresh Dill
• Cloth towels or paper towels
• Baking sheet
• Parchment paper or Silpat mat
• Small glass jar or spice jar

How to Dry Fresh Dill

Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper or a Silpat mat.

Wash the fresh dill sprigs in cold water, then dry very well on a towel or some paper towels.

Remove all the stems from the dill sprigs and place them on a dry towel. Once all the stems are removed, pat them dry one more time.

Evenly scatter the dill on the prepared baking sheet.

Place the baking sheet in the oven for 25 minutes, then check to see how the dill is doing. If it’s really dry and crumbles easily, remove it from the oven; if not, keep it in the oven for another 5-10 minutes, as needed, until dried.

Remove from the oven and allow to cool for 10-15 minutes. Roll it up in parchment paper and crinkle it with your hands until it’s crushed well. Pour into a small glass jar or spice jar and keep stored sealed with an airtight lid in a cool, dry place.

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How to Dry Fresh Dill

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Cloth towels or paper towels
• Baking Sheet
• Parchment Paper or Silpat Mat
• Small glass jar or spice jar

Ingredients

• Fresh Dill

Instructions

• Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper or a Silpat mat.
• Wash the fresh dill sprigs in cold water, then dry very well on a towel or some paper towels.
• Remove all the stems from the dill sprigs and place them on a dry towel. Once all the stems are removed, pat them dry one more time.
• Evenly scatter the dill on the prepared baking sheet.
• Place the baking sheet in the oven for 25 minutes, then check to see how the dill is doing. If it's really dry and crumbles easily, remove it from the oven; if not, keep it in the oven for another 5-10 minutes, as needed, until dried.
• Remove from the oven and allow to cool for 10-15 minutes.
• Roll it up in parchment paper and crinkle it with your hands until it's crushed well.
• Pour into a small glass jar or spice jar and keep stored sealed with an airtight lid in a cool, dry place.

Cast-iron skillets are definitely one of my very favorite cooking vessels. I love that they have excellent heat retention, a naturally nonstick surface, and, of course, their durability. I also appreciate that you can transfer the skillet easily from the stovetop to the oven, depending on the recipe, and it cooks everything evenly.

I started with an old skillet given to me by a neighbor, and I learned how to cook, clean, and season a cast-iron skillet using it. Eventually, my sweet husband gave me the first 12-inch Finex cast-iron skillet and the following year a 10-inch skillet for Christmas presents. I absolutely love them.  I cook most of my steaks, pork chops, and chicken recipes in my cast-iron skillet because the meat gets wonderfully cooked and always has the best outer crust or perfectly crisped skin.  Cast-iron skillets are also great for making comfort food recipes, casseroles, as well as sweet treats like fruit cobblers, buckles, jams, and giant cookies.

Cast-iron skillets are virtually indestructible, but they can also be easily restored if mistreated. The key to a long-lasting and well-seasoned cast-iron skillet is caring for it each time you use it and storing it properly.

I love crispy taco shells when I eat fried tacos, but I have never tried frying tortillas at home before. I recently had a massive craving for crispy tacos, so I decided to make these homemade crispy shells. After practicing a few times, I figured out how to make a light & crispy taco without being greasy and chewy. The key is that the oil needs to be hot enough to fry quickly, but not so hot that a good shape can’t be formed. I found that a small skillet worked best because you only cook one tortilla at a time, and you don’t have to use as much oil. Tongs are my tool of choice because you can flip quickly & easily, but you can also use them to pry the center open while they are frying. Finally, drain them on paper towels and sprinkle salt on them immediately. If you are making a big batch, keep them warm in the oven while you finish frying them. I wish you could have heard the crunch from our fried tacos last night–it was music to my ears! My kids and I love these crispy taco shells, but my husband is a soft flour tortilla taco kind of guy, especially made with homemade flour tortillas.

Crispy Taco Shells

Ingredients:

• Vegetable oil
• Corn tortillas
• Sea salt, to taste

How to Make Homemade Crispy Taco Shells

Preheat the oven to 225 degrees and line a baking sheet with parchment paper.

Fill a small skillet with vegetable oil until it is ½ inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it’s ready.

When the oil is hot, carefully place 1 corn tortilla in the hot oil for a second.

Using tongs, remove half of the tortilla from the oil, and keep the other half in the oil. Bend the tortilla in half while it is cooking to make a taco shape. Let half of the tortilla cook in the oil until crisp and bubbly, about 30 seconds.

Pull the tortilla out of the oil and place the uncooked half back in the oil to cook while holding the cooked side out. Keep the tortilla open about an inch with the tongs while it continues cooking so that you can fill it later.

Once both sides are cooked and nicely crisp, place the cooked taco shells on a plate lined with paper towels to drain the grease. Immediately sprinkle with sea salt, then place on the prepared baking sheet.

Keep the shells warm in the oven while you repeat the process with the other tortillas.

Fill with your favorite taco fixings and serve immediately. Enjoy!

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Crispy Taco Shells

Course Main

Cuisine Mexican

Prep Time 7 minutes minutes

Cook Time 3 minutes minutes

Total Time 10 minutes minutes

Author Pam / For the Love of Cooking

Equipment

• Baking Sheet
• Small skillet

Ingredients

• Vegetable oil
• Corn tortillas
• Sea salt, to taste

Instructions

• Preheat the oven to 225 degrees and line a baking sheet with parchment paper. 
• Fill a small skillet with vegetable oil until it is ½ inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by placing the tip of a corn tortilla in the oil; if it bubbles a lot, it's ready.
• When the oil is hot, carefully place 1 corn tortilla in the hot oil for a second.
• Using tongs, remove half of the tortilla from the oil, and keep the other half in the oil. Bend the tortilla in half while it is cooking to make a taco shape. Let half of the tortilla cook in the oil until crisp and bubbly, about 30 seconds.
• Pull the tortilla out of the oil and place the uncooked half back in the oil to cook while holding the cooked side out. Keep the tortilla open about an inch with the tongs while it continues cooking so that you can fill it later.
• Once both sides are cooked and nicely crisp, place the cooked taco shells on a plate lined with paper towels to drain the grease. Immediately sprinkle with sea salt, then place on the prepared baking sheet.
• Keep the shells warm in the oven while you repeat the process with the other tortillas.
• Fill with your favorite taco fixings and serve immediately. Enjoy!

I recently made a recipe for a classic Caesar salad topped with garlic-infused olive oil-baked croutons. I liked the idea of the garlic-infused oil and wanted to try making it again for other uses. I found a recipe on Epicurious that slowly cooked the whole garlic cloves in cold olive oil until the garlic was golden but not burned, and I thought that sounded tasty. The result was a delicious garlic oil that tasted wonderful when cooking or roasting, when drizzled on salads and veggies right before serving. We also found that potato bread was terrific dipped in this garlic-infused oil. I’m excited to prepare more flavor-infused oils–next time with herbs!

Garlic-Infused Olive Oil

Ingredients:

• ½ cup good olive oil
• 4 cloves of garlic

How to Make Garlic-Infused Olive Oil

Place the olive oil in a small saucepan with the four garlic cloves and slowly heat the olive oil on low, watching it carefully after 15 minutes, so the garlic cloves don’t burn.

Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.

Remove from the heat and smash the garlic cloves lightly with the back of a spoon. Let the olive oil cool with the smashed garlic cloves for another 30 minutes.

Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser.

The garlic-infused flavored oil can be stored in an airtight container in the refrigerator for up to 1 month. Enjoy!

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Garlic-Infused Olive Oil

Course Condiment

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Pam - For the Love of Cooking / Original from Epicurious

Equipment

• Small Saucepan
• Fine Sieve
• Glass jar

Ingredients

• ½ cup good olive oil
• 4 cloves of garlic

Instructions

• Place the olive oil in a small saucepan with the four garlic cloves and slowly heat the olive oil on low, making sure to watch it carefully after 15 minutes, so the garlic cloves don't burn.
• Simmer for 30-35 minutes, or until the garlic cloves are light golden brown.
• Remove from the heat and smash the garlic cloves lightly with the back of a spoon.
• Let the olive oil cool with the smashed garlic cloves for another 30 minutes.
• Strain the garlic-infused olive oil through a fine sieve before funneling it into a small oil dispenser.
• The garlic-infused flavored oil can be stored in an airtight container in the refrigerator for up to 1 month. Enjoy!