marinated feta

• annokset: MAKES A 1-PINT JAR

Ainekset

½ cup neutral oil

2 dried chiles de árbol or Calabrian chiles, stemmed and seeded

1 teaspoon black peppercorns

2 bay leaves

8 kumquats, thinly sliced crosswise and seeded

1 teaspoon tlaky sea salt

8 ounces French feta-style cheese, cut into 1- inch cubes

About 1/4 cup extra-virgin olive oil

Ohjeet

In a small skillet, combine the neutral ol, chiles, and peppercorns and set over medium heat. You're just warming the oil here, so as soon as you see tiny bubbles emerge and envelop the edges of the chiles, reduce the heat to low and cook very gently, stirring, for 90 seconds.

Remove the pan from the heat. In a small heatproof bowl, combine the bay leaves, kumquats, and flaky salt. Pluck the chiles out of the pan and add to the bowl. Carefully pour the oil through a fine-mesh sieve into the bowl (discard the peppercorns, if you like). Allow the oil to cool to room temperature.

Place 1 of the bay leaves in the bottom of a sterilized wide-mouth 1-pint jar or similar Container. Pack in one layer of cheese. Spoon the chiles and kumquats ove and add just enough steeped oil to cover everything. Use a chopstick or skewer to gently release any air bubbles that may have formed. Continue layering with the remaining bay leaf, cheese, and marinade. Add the rest of the steeped oil. Add as much olive oil as necessary to completely cover the cheese, again releasing any new air bubbles that may have formed.

Allow the cheese to marinate at room temperature if you'll be eating it within a few hours. Otherwise, cover the jar and refrigerate it overnight. Keep refrigerated for up to 1 month.

Muistiinpanot

If kumquats aren't available, you can substitute 4 long, wide strips of lemon, orange, or Meyer lemon zest. But whereas I insist you eat the kumquats, I wouldn't recommend trying the same with the zest!

Strain and save the oil -you can repurpose if for a second batch or use it to marinate chicken or lamb, to add in a vinaigrette...

Recipe from good things, by Samin Nosrat.