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.