Streams

Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

Aromatic and good as a base for a dressing or for brushing on grilled or roasted fish or chicken.

Makes  1 cup

 

1 cup 3 ounces (4 cups) aromatic pine needles (from three 2-foot pine branches), dried at room temperature for 1 day

2 teaspoons salt

2 teaspoons red pepper flakes

1 cup grapeseed or canola oil

In a coffee or spice grinder, working in batches, blend the pine needles to a powder with the salt and red pepper flakes. In a pint jar, stir the powder into the oil. Store in the refrigerator for up to a month.

Reprinted from Foraged Flavor by Tama Matsuoka Wong with Eddy Leroux. Copyright (c) 2012. Photos copyright (c) 2012 by Thomas Schauer Studio for Photography LLC. Published by Clarkson Potter/Publishers, a division of Random House, LLC.

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by