Flavored Oils

Flavored oils are an easy way to add magic to a dish. Spoon a little cumin-scented oil over braised lamb shanks, for example, just before the plates go out to the table. It adds extra depth and a new dimension of tastes and flavors, which is all the more fascinating for not being immediately obvious. Further scent the cumin oil with a little orange- or rose-flower water, or mandarin orange zest, and the results are startlingly good.

These oils are inexpensive and easy to make. Their only problem is that they can easily turn rancid, so make the oils only as you need them. All the restaurant tricks like putting aspirin in the basil oil to keep it blindingly green or blanching green herbs to maintain their color should be avoided. Do not go for visuals only, since freshness of flavor is still the key with these flavored oils.