Infused Oil
The Captain and I got some really great Olive Oil from the farmer’s market and decided to start experimenting with infusion. Our first concoction involved about a cup of oil, 6 cloves of garlic, and a teaspoon of lavender. Put it all in a jelly jar and let sit in the fridge for a few days. What better way to spice up some grilled cheese? I brushed some oil on a nice 9 cereal boule and stacked it high with cheddar cheese. The aroma in the apartment was heaven. I think the lavender and garlic would marry better with a goat cheese, truly, but I have been on a cheddar kick ever since we located real cheddar cheese here in France. The oil browns faster than using just butter, so keep a keen eye on the pan. Served with arugula or mesculin and a nice balsamic dressing it is a very satisfying lunch.