36 | DECEMBER 19 • 2024 Ingredients 1 cup good-quality extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 sprigs fresh thyme 2 sprigs fresh oregano 1 sprig fresh rosemary ½ tsp. crushed red pepper flakes 2 strips lemon zest (about 3 inches long) 1 bay leaf 8 ounces feta, drained well from brine and cut into ½-inch pieces Preparation Place all ingredients except the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour. Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat, layering and then carefully pour the infused olive oil into the jar. Gently press the feta down, if needed, to ensure it is fully submerged and seal the jar with its lid. Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days. Remove the jar from the refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify. Note: Save extra infused oil (or leftover oil once the feta is finished) to drizzle over sliced tomatoes and cucumbers, add to couscous, orzo or pasta, or use in a vinaigrette for salad. OLIVE OIL BROWNIES WITH SEA SALT By Melissa Clark Serves 16 Pareve or Dairy Ingredients 6 Tbsp. mild extra-virgin olive oil, plus more for greasing pan 1 cup all-purpose flour ¾ teaspoon kosher salt ¼ teaspoon baking powder ¼ cup Dutch-processed cocoa powder ¼ cup boiling water 3 ounces melted unsweetened chocolate 1 large egg, at room temperature 1 Tbsp. vanilla extract ¾ cup packed dark brown sugar ⅓ cup granulated sugar ½ cup mini or regular chocolate chips (use non-dairy to make this pareve) Flaky sea salt, such as Maldon, as needed Preparation Heat oven to 350°F and grease an 8” x 8” square baking dish with some of the olive oil. Line the pan with parchment paper, leaving a 2-inch overhang on two sides so you can pull the brownies out easily. In a medium bowl, whisk together flour, salt and baking powder. In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla. Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes. Immediately sprinkle brownies with flaky salt while still warm and let cool. Cut into 16 squares and serve. Read more of Joelle Abramowitz’s writing about food and life at https:// gastronomisteconomist.substack.com/. continued from page 34 FOOD SUPPORT JEWISH JOURNALISM The Detroit Jewish News has been telling and preserving our stories since 1942. Subscribe today so that we can continue telling them tomorrow. JEWISH NEWS THE DETROIT SCAN TO DONATE OR SUBSCRIBE TODAY!