Some cooks reach for Sriracha, the ubiquitous Thai hot sauce, in a pinch. Others swear by soy sauce. And then there are those who refuse to reveal (*cough, cough* butter) what made the dish you just demolished delicious. For our part, we've developed a tiny -- OK, midsized -- crush on an infused chili oil, and we need to talk about it.
Sid Wainer & Son's Domaine de Provence pepper-spiked oil is fantastic. A drizzle of the fiery goodness rescues storebought and homemade guacamole alike with a heady, late-blooming heat on the palate. According to owner Henry Wainer, it's also tasty on bruschetta. We plan to carry it on our person all summer -- potentially awkward in the 90-degree swelter -- using guerilla tactics to douse any crustaceans and pork we spy sizzling on the grills of party hosts. (Brooklyn, consider yourself warned.)
Wainer has been equally passionate about the oil since meeting its producer at a dinner in France 18 years ago. Such culinary serendipity, he declares, "enriches the world." Can't argue with that.
For any cheese enthusiast, spring means the return of diverse goat's-milk cheeses.
The goat's milk from the spring produces a unique grassy taste with an exquisite floral aroma with notes of hay. This is due to the fact that the goats are beginning to graze on the fresh spring flora.
Compared to most sheep and cows, goats have the most varied diet. Their milk is also the lowest in fat. With less fat to balance out the pungent flavors, you can really taste the natural piquancy of lush spring fields.
Click for ways to eat this springtime treat after the jump.
When making salad dressings, ever wonder why oil and vinegar mix well in some cases and not in others? Find out how to make the perfect salad dressing with two simple ingredients, and maybe just a few more.
I've sometimes wondered about some of the traditional food pairings that so often find their way on to my plate. For example, why do the Japanese add vinegar to sushi rice? For that matter, why does traditional salad dressing almost always pair an oil with an acid? And, while we're at it, what's with all those recipes, from all around the world, that combine three or four vegetables in a seemingly random mix?
Your answer to these questions might vary, depending on whether you're a historian, sociologist, chef, or scientist. One possible solution, according to many recent studies, is food synergy. Basically, this theory holds that certain combinations of foods make them more healthful, release more vitamins, or otherwise maximize their positive effect upon the body. For example, the vinegar in sushi rice can reduce the glycemic index by up to 35%, limiting the rice's effect upon blood sugar. Similarly, the oil in salad might make it possible for the body to absorb all the dish's antioxidants. Finally, vegetable combinations like succotash, ratatouille, and even good old peas and carrots may work in concert to help release all of the available nutrients.
One researcher notes that the best way to maximize one's nutrient consumption is by ensuring that every meal contains at least three different-colored vegetables and one "good" fat, like avocado, olive oil, or nuts. In other words, salad may just be the perfect meal!
I love garlic. I grew up on it. In my house, there were two things always on-hand to season a dish -- pepper and garlic powder. (My family almost never used salt!) I can't do without either, and that also means that I eat a lot of garlic-flavored dishes, like garlic mashed potatoes. (Good to keep the vampires away, and the mens.)
But now I have a new beloved mashed potato flavor -- chives and parsley. Wanting something fresh and light to go with my Lamb Hunter-Style, I found this recipe on Epicurious for Chive and Parsley Mashed Potatoes. It's not quite as easy as throwing a little garlic into the mix, but the effort is worth the great flavor.
The trick to the green and tasty taters -- an herb olive oil. Just puree 1 cup of fresh chives, 3/4 cup fresh parsley, 1/4 teaspoon of salt, and just over 1/2 a cup of olive oil. Once it is smooth, push it through a metal sieve. Take the remaining oil and pour some, to taste, into your potatoes. Since nothing is cooked, you get that fresh and light herb taste, which makes the potato a great addition to any rich and heavy meat dish.
Okay ... I have to admit that I cheated just a little and sprinkled some garlic-flavored sea salt on top, which made it even more delish!
When purchasing an artisanal extra virgin olive oil, people tell me completely different ways to store it. While some urge me to refrigerate it, others argue that refrigeration spoils the oil's flavor.
Well, the reputation of Italian products has been suffering lately, and this latest news on olive oil doesn't help. Apparently a counterfeit olive oil ring was busted. They had been exporting "soya beans or sunflower seeds - some of it genetically modified - mixed with beta carotene and industrial chlorophyll" all dressed up as authentic Italian olive oil.
Police arrested 39 people and confiscated 25,000 liters of the fake oil. The authorities say the good news is that proper checks and new labeling laws are working to catch these counterfeiters. However some people in the Italian olive oil industry are worried that consumers will compare Italian products with the recent fiasco of Chinese exports. The prosecutor who ordered the arrests did say that the oil wasn't harmful, but that it was produced in facilities which weren't checked by the health department.
Unfortunately some people are always going to be on the lookout for ways to make a quick buck. All we can do is hope to not get caught up in it, or that it won't hurt us if we do.
He doesn't get much press it seems, what with the new breed of food celebrities these days, but still, David Rosengarten has always been one of my favorites because he always provides very good information. On his site, he has an article about how to shop for olive oil. Unlike some vinegars, olive oil does not age well, so knowing what you are buying, and knowing how to maintain its freshness is important. His tips, in brief:
Genuine fresh-pressed olive is the best quality for taste, but is difficult to find
Olive oil always tastes best within a year of its production.
Always look for the date on a bottle or canister of olive oil - use olive oil by a printed expiration date, or up to a year after a printed "Harvest Date."
As far as storing olive oil, a cool, dark place is good. According to What's Cooking America, refrigeration isn't necessary, but it's okay if you do. The oil will turn cloudy, but will clear again once it warms to room temperature. It doesn't affect the oil's quality or taste.
U.S. olive oil sales are on track to hit $1.3 billion by 2010, according to recent market research. Sales are expected to hit nearly $1 million this year according to Olive Oil in the U.S.
The report, published by Packaged Facts, attributes robust sales of olive oil to health benefits and an increased interest in Mediterranean foods. Among the health benefits that have received scads of press in the past few years are the ability to lower cholesterol and blood pressure. The study also cites the rise of olive oil tasting boutiques, which have helped educate the American about regional varieties. No word on what effect Rachael Ray's mantra, "Just add a little EVOO," has had on sales.
Attention readers who live in the EU: you might want to look into adopting an olive tree. For £60, you can lay claim to one of the 881 trees in the Nudo organic olive grove in Italy and receive all of the produce from that tree. Think about that for a moment and realize that you'll be able to make salad dressings with and dip bread into olive oil from your own tree. You will receive three packages during the year from Nudo. The first will contain a certificate and an information booklet about your tree, the second (in spring) will have 1-3 liters of pressed extra virgin olive oil and the third (in fall) will contain lemon-flavored olive oil and three types of olive oil soaps. Unfortunately, they don't ship outside of the EU or I would be well on my way to adopting one of the 300 or so remaining trees.
Tuesday night on The Late Show with David Letterman, Dave had
Tom Cruise and Jamie Oliver as guests. All three set about to cooking Thai Laksa (recipe after the jump) and Tom did a
very respectable job tossing the scallops while Dave stood about complaining that he wasn't getting to cook. He must
have been pretty bored because the next thing you knew, he had taken up a bottle of olive oil and
chugged some! He then passed the bottle off to Tom Cruise and Jamie, who also drank. Jamie even drizzled the oil into
his mouth to show the audience he was actually downing the oil (At this point I took a moment to remember the time that
Paula Deen drank butter). Then, the cooking
continued for another few seconds.
Tom felt fine, but Dave remarked, "I don't feel that good. I feel kinda bilious."
Scientists have discovered that newly-pressed olive oil contains a substance called oleocanthal, which suppresses pain in much the same way as ibuprofen. But don't reach for the olive oil on the bottom shelf at your supermarket - it's only the top-quality extra-virgin olive oil that contains this substance. Researchers believe this could be a big reason why the "Mediterranean diet" works so well - and is another reason to spend your hard-earned money on the good stuff.
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I love garlic. I grew up on it. In my house, there were two things always on-hand to season a dish -- pepper and garlic powder. (My family almost never used salt!) I can't do without either, and that also means that I eat a lot of garlic-flavored dishes, like garlic mashed potatoes. (Good to keep the vampires away, and the mens.)
Well, the reputation of Italian products has been suffering lately, and this latest news on olive oil doesn't help. Apparently a counterfeit olive oil ring was busted. They had been exporting "soya beans or sunflower seeds - some of it genetically modified - mixed with beta carotene and industrial chlorophyll" all dressed up as authentic Italian olive oil.
He doesn't get much press it seems, what with the new breed of food celebrities these days, but still, David Rosengarten has always been one of my favorites because he always provides very good information. On his site, he has 
U.S. olive oil sales are on track to hit $1.3 billion by 2010, according to recent market research. Sales are expected to hit nearly $1 million this year according to Olive Oil in the U.S.
Attention readers who live in the EU: you might want to look into 
10 More Dirty Restaurant Tricks
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10 Catchiest Food Jingles We Love to Hate
