"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Spicy Oil and Vinegar Bread Dip, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. extra virgin olive oil 2/3 c. aged balsamic vinegar 3 cloves garlic, minced 1-1/2 Tbsp. dried basil 1 Tbsp. dried oregano 1 tsp. dried thyme 1-1/2 tsp. kosher salt 1/4 tsp freshly ground black pepper
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in refrigerator.
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