Olive oil is in high demand now. It serves as both a dressing to all those fresh picked veggies along with an excellent base for a barbecue marinade. The trick is choosing one that can handle both jobs. Carapelli Olive Oil is up to the task.It can be used in almost any summer recipe.
Its' company is one of the oldest importers in the States first coming from Florence in 1893. Carapelli comes in four types from extra virgin to organic All are cold pressed. Unlike other olive oils, it has a peppery aftertaste with somewhat of a bite. It can be a bit strong for those who aren't used to an oil with attitude. If that's the case, then temper it with lemon which seems to cut down on the taste.
Carapelli is great for hearty salads. Think of it in a tomato and garlic one or one made from nothing but artichoke hearts. Try it with more bolder tasting greens like arugula or endives. Carapelli olive oil would be the perfect marinade base for beef ribs and chops. Add it to a mix of minced garlic, along with the stronger herbs of oregano and rosemary.It can also be used a a marinade with fish , but with this I would only do a soak of just the olive oil with an equal amount of lemon juice (fish tends to be oily so I wouldn't use too much of the oil.
There's nothing like a good olive oil for summer salads and grilling. Try Carapelli for both of these . It's a great addition to summer cooking.
Showing posts with label Tuscan. Show all posts
Showing posts with label Tuscan. Show all posts
Monday, August 19, 2013
Monday, May 3, 2010
Sur LA Table An Online Passion
Lately I;ve been doing a lot of ordering on line. Thanks to yesterday's Sunday's Daily News Food section I came across Sur la Table a neat and extensive online and regular cooking themed store. It was when I saw a pair of colander ladles that I just had to have.
Along with the colander ladles, I also bought an olive oil mister. This will come in perfectly when I need to fry or saute veggies or even reheat. It will give me the perfect amount of olive oil (inbstead of just pouring it in and over soaking the food)There were also tomato savers which I had to have. these are tomato shaped containers that can store half cut tomatoes. They also have garlic, onion and lemon containers which I'm sure I will buy.
What else did I love? Brioche tins! I love this sweet yeasty French mini bread and have always wanted to make them.The problem is that they need the exact molds to give them that fluted bottom and puffy popover like muffin top. This may be a future order as well. There are also other molds and cookie sheets that give me a rush. I also love the Tuscan crockery that would go well in any kitchen. There's also a le Creuset braiser that I've only seen on this site. Now this would be perfect for my cooking style, being big on stews and braising.
I have been doing a lot of online shopping only. I know the sites and yes I like them. yet I haven 't been excited by them like I have by Sur la table. This is a foodie's perfect site. I think I will wind up their biggest customer, and probably a loyal one at that too.
Along with the colander ladles, I also bought an olive oil mister. This will come in perfectly when I need to fry or saute veggies or even reheat. It will give me the perfect amount of olive oil (inbstead of just pouring it in and over soaking the food)There were also tomato savers which I had to have. these are tomato shaped containers that can store half cut tomatoes. They also have garlic, onion and lemon containers which I'm sure I will buy.
What else did I love? Brioche tins! I love this sweet yeasty French mini bread and have always wanted to make them.The problem is that they need the exact molds to give them that fluted bottom and puffy popover like muffin top. This may be a future order as well. There are also other molds and cookie sheets that give me a rush. I also love the Tuscan crockery that would go well in any kitchen. There's also a le Creuset braiser that I've only seen on this site. Now this would be perfect for my cooking style, being big on stews and braising.
I have been doing a lot of online shopping only. I know the sites and yes I like them. yet I haven 't been excited by them like I have by Sur la table. This is a foodie's perfect site. I think I will wind up their biggest customer, and probably a loyal one at that too.
Wednesday, November 26, 2008
Holiday Feasting
Tomorrow is the day when American foodies go wild and feast like crazy. However there are some parts of the world that also have great dinners, full of delicious meals and sumptuous courses. All account for memorable meals and enjoyable times.
Maybe it's from their Etruscan ancestors or Roman influences but the Tuscans of central Italy know how to put on a good feast. Not only do they have pasta but also roasted boar and piglet to round out the meal. There are also soups and salads as well along with various flatbreads the Tuscani are known for.
On the other side of the world the Indians make luscious feasts too to celebrate weddings. There is always nan, along with a multitude of curries and kabobs. Chicken is done up several ways , in creamy sauces or sometimes grilled. There are Indian sweets to finish the meal off with.
Of course in America we're a country of foodies. We love any opportunity to throw a party whether it's for the Super Bowl or Christmas party. We love our summers of endless barbecues where four or five different meats are grilled or birthday parties where favorite foods are given to the birthday boy or girl , then finished off with a gooey cake. It's just who we are I guess.
Enjoy tomorrow's feasting. Take it easy and savor all that's on your table. Most of all be thankful for what you have.
Maybe it's from their Etruscan ancestors or Roman influences but the Tuscans of central Italy know how to put on a good feast. Not only do they have pasta but also roasted boar and piglet to round out the meal. There are also soups and salads as well along with various flatbreads the Tuscani are known for.
On the other side of the world the Indians make luscious feasts too to celebrate weddings. There is always nan, along with a multitude of curries and kabobs. Chicken is done up several ways , in creamy sauces or sometimes grilled. There are Indian sweets to finish the meal off with.
Of course in America we're a country of foodies. We love any opportunity to throw a party whether it's for the Super Bowl or Christmas party. We love our summers of endless barbecues where four or five different meats are grilled or birthday parties where favorite foods are given to the birthday boy or girl , then finished off with a gooey cake. It's just who we are I guess.
Enjoy tomorrow's feasting. Take it easy and savor all that's on your table. Most of all be thankful for what you have.
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