I was planning a last minute brunch to fulfill our friend Barry's request. Since it has been so gorgeous in the South Bay, I wanted to do a picnic brunch potluck. I sent out an email to our friends and almost everyone replied saying that they will be watching the games. I did not realize it was a big day for football. So we just ended up staying in and watching the games and eating A LOT of food. I made Garlic-Rosemary Olive Oil the night before. I made Whole Wheat Raspberry Scones and Mini Frittatas. Oh and Potatoes O'Brien.
This recipe is inspired from Ina Garten's show, Barefoot Contessa - Garlic-Lemon Olive Oil.
Garlic-Rosemary Extra Virgin Olive Oil
Ingredients
2 cups Extra Virgin Olive Oil
10 garlic cloves
1/2 tsp sea salt
1/2 tsp crushed red pepper
1/2 tsp rosemary
Steps
- Heat the oil in a small pot/pan and add the garlic cloves and simmer for about 10 minutes. Make sure the garlic doesn't get burnt or it will make the oil taste bitter.
- Take the pot off the heat and add sea salt, crushed red pepper and rosemary.
- Let it cool and refrigerate in a glass jar.
Prep time 10 minutes | Cooking time 10-12 minutes
I served it with Rustic Baguette. Focaccia or Italian bread would be good too. Also on that platter is sharp cheddar cheese that you can serve with crackers and honey. The sweet and savory combination of cheese and honey is deeeelicuous!
Bruccetta Dip
Ingredients
3 small Roma tomatoes - chopped
1/3 cup yellow onions - chopped
2 tbsp parsley - chopped
1 tsp garlic - minced
1/2 tsp lemon juice
1/2 tsp sugar
1/2 tsp crushed red pepper
sea salt, to taste
Steps
- Mix all ingredients and serve with chips or toasted bread. I served it with Baked Lentil Chips from Trader Joe's.
Prep time 10-15 minutes | Serves 2-3 people
The book in the picture, "An Everlasting Meal," was a gift by hubby. It is an interesting book about food, recipes, and technique.
