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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking."
- James Beard, Chef

The refrigerator light goes on...

Herb oils make the perfect addition to simple grilled fish or meat.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.

Cilantro Oil

Servings = 12 | Serving size =1 1/2 teaspoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Leftover oil will keep well, refrigerated, for 2-3 days. It will solidify. Reheat gently for a few seconds at a time in the microwave until liquid and stir before using.

1/2 cup	sesame oil
1/2 cup	fresh cilantro leaves

Place the oil in a small sauce pan over medium heat and swirl continuously while heating for about 7 minutes.

Remove from the heat when the oil is warm, but not hot, and add the cilantro.

Let cool and then puree until smooth.