More flavor infusions

Keeping a ready supply of pre-made ingredients can enhance your cooking success.

Earlier this week, we talked about infused extra virgin olive oil. The supplied recipe was for Roasted Garlic and Rosemary Infused Extra Virgin Olive Oil. For this, there are endless variations. Feel free to experiment, and if you think you have made a batch that you don't like, just chalk it up to the expense of a good cooking lesson.

Infused extra virgin olive oil is not the only way to keep a supply of flavoring ingredients. Every so often I buy a large amount of fresh ginger, peel it then grate it with my microplane. I put about a rounded tablespoon into each pocket of an ice cube tray, then top it off with water. Freeze overnight and store in a properly marked Ziploc freezer bag. Ginger is a bright fresh ingredient and, when as handy as this, you can add it to so many recipes, livening up the flavor and exciting your taste buds.

Another variation I keep on hand is onions and leeks. I buy two or three Vidalia onions, sauté them over medium to medium-low heat with a touch of salt, pepper and a tablespoon or two of brown sugar at the end. Once the onions are nicely caramelized, I allow them to cool and then refrigerate. Again, I pack them into the pockets of an ice cube tray and keep these frozen, tasty cubes in a labled Ziploc freezer bag. These are great for topping a steak, hamburger or adding to your soups or stews.

I love leeks and will chop and sweat four or five large leeks, freezing them in the ice cube trays as I've described above. One great tasty and healthful way to use these leeks is with brussels sprouts. Clean the brussels sprouts and cut in half, toss with a tablespoon of the infused extra virgin olive oil and roast in the oven at 400 degrees for about 10 minutes. While roasting, thaw one of the leek ice cubes in your microwave to have ready when the sprouts come out of the oven. When the sprouts are done, remove them from the oven and toss with the leeks, a little sea salt and a couple grinds of fresh pepper. Just writing this is making me hungry.