Lemon Infused Olive Oil and Flat Bread with Feta, Mint and Lemon
It’s really crazy how time speeds on. It feels like I’m standing near train tracks as speeding locomotive rushes by. Sometimes I can barely stay on my feet. It’s been since July since I posted anything but I have an excuse. Here it is. Ready? I can’t do it all! From January through August, I was consumed by writing my new cookbook. When I wasn’t writing or testing recipes I was teaching. The time just got away from me. You know those people who get up at 5:00am to write/blog/create before heading off to their jobs, caring for their children, etc. Not me. I just don’t have that kind of bandwidth. Forgive me.
On a good note, the book is with the publisher! Infusing Flavors should make its debut late next spring – June 2016. 126 recipes on everything from teas to extracts to artisan sodas and shrubs, not to mention oils, vinegars, broths and desserts! I included a lot of sub-recipes so you’d be inspired to try the various infusions. It was challenging and delighting. I can’t wait to see how the photos and the layout turn out.
I thought you might like a little sneak peak into the book so I’m including one of my favorite recipes for lemon infused olive oil. Its sub recipe for flat bread with sheep’s milk feta, mind and lemon is bright, fragrant, tangy and delicious! Both are included below. I hope you enjoy them and forgive me my delinquency in updating. I promise I’m recommitted! Okay, well recommitted-ish…
Lemon Olive Oil
This lemon olive oil is so versatile. Use it to drizzle over grilled chicken or fish. Toss with white wine vinegar for a fragrant salad.
Makes 1 cup
2 fresh lemons, preferably organic
1 cup mild flavored extra virgin olive oil
Wash the lemons under warm running water. Pat dry thoroughly. Carefully remove the peel with a vegetable peeler or channel knife. Make sure that you aren’t getting too much pith along with the zest. The pith can make the oil bitter.
Pour the olive oil into a small saucepan. Warm the oil over medium-low heat until it reaches 180F. Add the lemon zest and continue to warm for 30 minutes. Remove the pan from the heat and cool to room temperature, approximately for 1 hour.
Remove the zest using a slotted spoon. Pour the infused oil into a sterile bottle.
Store your lemon-infused olive oil in a sterile bottle or jar in the refrigerator for up to 30 days.
Olive oil becomes solid when refrigerated. Remember to get the oil out of the refrigerator about 30 minutes prior to using.
Flat Bread with Sheep’s Milk Feta, Lemon Olive Oil and Mint
Feta was originally made from sheep or goat’s milk. I like the richness and tang from the sheep’s milk variety. If you can’t find it, you can substitute cow’s milk feta or goat cheese.
Serves 4 as an entrée, or 8 as an appetizer or snack
4 pieces fresh or frozen flat bread like pocket-less pita or naan bread (7-inch rounds)*
3 to 4 tablespoons lemon olive oil
5 to 8 ounces sheep’s milk feta cheese or goat cheese, crumbled
2 teaspoons fresh lemon zest
2 tablespoons chopped fresh mint
sea salt to taste
crushed red pepper flakes, optional
Preheat oven to 425F.
Place flat bread on a sheet pan. Brush the bread with a little bit of the lemon olive oil. Place the pan in the oven and bake until the bread is warm and golden, about 5 minutes for fresh or 10 for frozen.
Remove the bread from the oven and crumble the feta evenly over each piece. Bake for an additional 8 to 10 minutes until the cheese begins to melt.
When the cheese is soft and golden, remove the bread from the oven and drizzle the remaining lemon olive oil over it. Sprinkle each piece with a little lemon zest, fresh mint, salt and crushed red pepper flakes. Cut into pieces and serve warm.
*You can substitute fresh pizza dough for the flat bread. Cut the dough into 4 to 8 pieces, stretch into ovals or rounds, and bake until golden brown. Brush with lemon olive oil and follow remaining directions.