olive oil

Fresh Sweet Corn Tips

Always shuck your sweetcorn at the very last minute. Pull off the silks (the hairy stuff), then strip off the husks. Boil a large pot of water, add salt…lots of salt. Reduce water to a simmer and drop in the corn cobs for 15-20 minutes. Strain the corn cobs and slather in butter and more […]

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  August 17, 2011   No comments

Pasta di Olive – Black Olive Paste

  Try this versatile olive paste.  Use it as a pizza base, in a tomato pasta sauce or on toasted ciabatta.  It’s also great added to a vinaigrette. 1 Cup black olives, pitted and chopped 2 cloves garlic, minced 4 Tablespoons fresh parsley, chopped 1 Tablespoon fresh thyme, chopped 5 Tablespoons of Olive Oil Fresh […]

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  January 27, 2010   1 comment

What is “Smoke Point”?

Smoke point refers to the stage at which heated oil reaches its limit and starts to smoke.  After that point, the oil is no longer useable for cooking because it will make food smell and taste unpleasant.   An oil’s smoke point is determined by how it was processed and the additives that it contains.  […]

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  March 28, 2009   3 comments

What to Stock in Your Pantry

Have a look at these items that I suggest you keep in your pantry at all times.  It will make your life easier for your daily cooking, and for those spur of the moment meals.  If you see something you never use, then leave it out, and be sure to add your favorite things.  SPICE RACK cayenne […]

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  December 20, 2008   11 comments