04 March 2010
Infused Oils and Spicy Nuts ...
I've been on a Mediterranean kick for the past week or so. It all started with a new 'old' cookbook that I found in a used bookstore a while ago. Matthew Kenney's mediterranean cooking is a pretty little book that has some nice 'nice and easy' recipes. To boot, he tends to use ingredients that I have readily available in my pantry. That's a good sign when you're looking at cookbooks, I think. Kinda like seeing a cute guy in the same aisle of the bookstore you frequent and just knowing that you'd be compatible ... but I digress.
I got said book home and have found several recipes that I'm eager to try. However, before I do, I must prepare some of the specialty ingredients. Pepper-infused olive oil and spiced almonds are a good beginning. Today's project came out wonderfully! Now, I just have to wait a few days for the oil to cure. Then, I can dive into some of those new recipes.