Thursday, January 19, 2012
I pulled it out and thawed it by placing the jar in a bowl of hot water. (Olive oil turns solid in the fridge.) By the time it was thawed I had the potatoes that I had baked that morning mashed, salted and peppered, and on our plates. We drizzled some of the garlic oil on our potatoes and fell in love. It Was So Good! My 5 year old liked it so much that he had 2 potatoes and was disappointed when I couldn't fill the jar back up with garlic oil after we emptied the whole thing!
I read about using garlic oil on baked potatoes in a book called The Transfiguration Diet, which uses the health principles taught by The School Of Natural Healing founded by Dr. John Christopher. In the book I also learned about a salad dressing that uses the garlic oil.
Well, we ran out of garlic oil in that one lunch, so I looked it up in the Transfiguration book to get the recipe right. Here it is in my words.
Peel 10 cloves of garlic and chop them in half if they are large cloves. Prick them with a fork so they can release their wonderfulness into the oil.
Put the cloves into a large jar and cover with 4 cups of olive oil.
Let the garlic oil sit for 2 to 3 days and then use!
I am going to keep a small cruet of it on my table and keep the rest of it in the fridge to keep it fresh. I have read differing opinions on how safe it is to keep out, so I am going to play it safe.
I will post again on the dressing recipe. I will be making it tomorrow because my garlic oil has been sitting out for 3 days and is waiting for me.