Olive Nation Blog

ADD MORE FLAVOR TO YOUR OVEN ROASTED AND PAN FRIED MEATS AND SEAFOOD WITH RUBS

John Rusnak — Tue, 26 Jan 2010 15:11:29 +0000

Are you tired of bland oven roasted and fried meats and seafood? Well you can really change the flavor profiles by using rubs before roasting or frying. Here are some suggested hints and uses. For steaks and roasts, Western Frontiers Rub is perfect. For pork chops and pork roasts the Paradise Luau Pork Rub is perfect. Great for poultry is the Black Sea Escape Rub. Dusting your poultry about four hours before frying or roasting will really add a lot of flavor. Muse Appetit Rub is just perfect for your lamb chops or leg of lamb. You can also use it on your shish kebob. Poultry and seafood will be greatly enhanced with the Tuscan Nectar Rub. Or you can use the Spanish Feasts Rub for your fish and seafood. Rub a little onto some shrimp before sautéing. For almost anything, including vegetables, the Ras El Hanout Rub is perfect. Middle Eastern Five Spice Rub works with almost anything-even feta cheese. Lebanese Zaatar Rub combined with a little olive oil is great on just about anything. So don’t think of rubs as just for the grill, they work in the oven and frying pan as well.

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ADD MORE FLAVOR TO YOUR OVEN ROASTED AND PAN FRIED MEATS AND SEAFOOD WITH RUBS

BERRY EXTRACTS ADD ZING AND FLAVOR

John Rusnak — Sat, 23 Jan 2010 12:04:19 +0000

Who can dispute the fact that strawberries, raspberries, cherries and blackberries each have their own distinctive and wonderful flavor profiles? Now you can increase these flavors with extracts made from these and other fruits. You can enjoy the wonderful flavor of fresh strawberries all year long by adding a little strawberry extract to intensify the flavor in strawberry ice cream or jam. Use raspberry extract in your sauces for lamb, pork and duck. It is also great in vinaigrettes. Cherries are one of the fruits that are seasonal. But our delicious cherry extract allows you to enjoy the flavor all year long. Vanilla, cinnamon and chocolate are great companions for cherry extract. Blackberry extract is also great for boosting the flavor of that wonderful berry. A teaspoon blended into your favorite smoothie gives a new profile to the drink. You can also add it to vanilla or chocolate icing for a rich, new taste sensation. So get yourself all of the flavors and have fun experimenting and creating new flavor sensations.

Post from: Olive Nation Blog

BERRY EXTRACTS ADD ZING AND FLAVOR

DRIED CALIFORNIA BLENHEIM APRICOTS ARE THE BEST ON THE MARKET

John Rusnak — Fri, 22 Jan 2010 12:41:57 +0000

Dried apricots are available almost anyplace snack foods are sold as well as the produce section of most supermarkets. However, you can be certain; the apricots sold there are not the prized California Blenheim variety. Why not, you might ask? Well several reasons. For starts the Blenheim varieties are grown in certain selected areas and are of very limited quantity. The low quantity is due to the fact that this variety is extremely delicate, has a low shelf life and does not ship well in its fresh state. So another reason is that these apricots are going to cost more. These days when so much buying is done strictly on price, it should come as no surprise that a lesser-priced product is going to sell better. But for the dried apricot aficionado there is no substitute for the Blenheims. If you love the cloying taste of a fine apricot then go to OliveNation and order some dried Blenheims. We warn you though, they are addictive!

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DRIED CALIFORNIA BLENHEIM APRICOTS ARE THE BEST ON THE MARKET

DARK CHOCOLATE COULD BE VERY GOOD FOR YOU

John Rusnak — Fri, 15 Jan 2010 15:01:39 +0000

It used to be that chocolate whether milk or dark (bittersweet, semi-sweet) was once considered an indulgence to be avoided if you were on a diet or trying to lose weight. However, recent studies seem to contradict this belief and have shown dark chocolate to be a serious health booster as well as an aid for losing weight. For example, dark chocolate is filled with flavonoid antioxidants. So what does that mean? Essentially these neutralize the harmful effects of free oxygen radicals on the cells. In many studies these antioxidants were shown to have a protective effect against cancer and heart disease. Dark chocolate has also been shown to be an aid in weight loss because after consuming dark chocolate you feel full. In addition it has been found that consuming dark chocolate lessens the interest in fatty, salty and sugary foods. So enjoy your dark chocolate but when you do make certain you are consuming chocolate with 70% or more cocoa.

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DARK CHOCOLATE COULD BE VERY GOOD FOR YOU

DEBUNKING SOME PASTA MYTHS-II

John Rusnak — Wed, 13 Jan 2010 12:29:17 +0000

We previously reviewed some pasta myths. Here are a few more. It is often heard that, “It is a good idea to rinse pasta after cooking.” Wrong! First of all, you will make the pasta cold. Secondly and most important is that you will rinse away the valuable starches that are responsible for making the sauce adhere to the pasta. Another myth to be dispelled is that you should add a lot of sauce to your pasta. Again, this is another myth. Italians will tell you that you should not overwhelm the pasta by submerging it in a huge amount of sauce. Gently toss the pasta with your sauce. Add a little more if you feel it is not sufficient, but whatever you do don’t add so much that you destroy the delicate pasta flavor. The rule of thumb is; pasta with sauce, not sauce with pasta.

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DEBUNKING SOME PASTA MYTHS-II

DEBUNKING SOME PASTA MYTHS

John Rusnak — Fri, 08 Jan 2010 13:12:28 +0000

There are a number of myths that have developed around the so-called correct procedures and ways to cook pasta. Let’s look at a few and set the record straight. Some people believe that it is better to break long pastas such as spaghetti, fettuccine, linguine and bucatini into smaller pieces before placing into boiling water. Not so! Let’s face it, if these pastas were better short, they would have been made that way. Besides if they were made in shorter pieces they would be much more difficult to eat. These pastas were made to be swirled onto a fork. Another myth has it that olive oil should be added to the pasta water to prevent the pasta from sticking together. Properly cooked in boiling water pasta will never stick together. So don’t do it. When you add your sauce and toss with the pasta which has been cooked in olive oil and water, the sauce will slide off the pasta. Throwing pasta against a wall to determine its doneness is another myth. Go ahead and throw it against a wall. If it actually sticks, it is probably overdone and will be gummy. Testing for doneness is best achieved by biting into a strand or piece. The pasta should offer some resistance with no hard center. ‘Al dente’ as the Italians say.

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DEBUNKING SOME PASTA MYTHS

TRUFFLES ARE THE JEWELS OF THE FOREST

John Rusnak — Wed, 06 Jan 2010 13:02:07 +0000

To inhale the heady aroma of a fresh truffle is an experience like no other. A fresh truffle thinly sliced over your favorite pasta doubles the experience. We are frequently asked why truffles are so expensive. There are several reasons. One is that fresh wild, flavorful and aromatic truffles cannot be commercially cultivated. Another reason is scarcity. Finally, the fresh truffle is a fickle product of nature because each year the truffles might appear in a different place. Only a trained dog with a powerful sense of smell can ferret out these gems of the forest. Fresh truffles also have a very short shelf life. They must be consumed quickly after harvesting. In most cases a week after they are dug up is the time frame. OliveNation guarantees you will receive your truffles in prime condition. Picked on Sunday and shipped on Tuesday, they arrive at your doorstep on Wednesday. So go ahead and splurge, order a fresh truffle. Set up a dinner party and invite some very special guests for a treat they will never forget. So break out your best Nebbiolo, Barbera or young Barolo and enjoy the feast of your life.

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TRUFFLES ARE THE JEWELS OF THE FOREST

FLAXSEED REVISITED

John Rusnak — Thu, 31 Dec 2009 11:49:31 +0000

Did you know that flaxseed is one of the most potent plant sources of omega-3 fats? It is such a powerful food to assist in keep red blood cells from clumping and blocking arteries and can actually reduce the development of heart disease by as much as 46%. It may also reduce breast cancer odds. In one study, women who ate 10 g of flaxseed (about 1 rounded tablespoon) every day for 2 months had a 25% improvement in the ratio of breast cancer–protective to breast cancer–promoting chemicals in their blood. With statistics like these everyone should make flaxseed a part of their daily diet. It is easy. Sprinkle 1 to 2 tablespoons of flaxseed a day on your cereal, salad, or yogurt. You can also add it to your morning smoothie. Drop two tablespoons into your yogurt and fruit based morning breakfast before blending it all together. If you don’t like it whole, you can grind it in your blender or food processor and keep refrigerated so it is easy to use.

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FLAXSEED REVISITED

IF YOU LIKE MUSHROOMS CHANCES ARE YOU LOVE WHITE BUTTON MUSHROOMS

John Rusnak — Tue, 29 Dec 2009 11:07:45 +0000

Probably the most popular of all mushrooms, white button mushrooms, sometimes known by their French name of champignons are always available fresh. However, there are those times when you’ve either forgotten to purchase them or have found the fresh ones you purchased last week are no longer useable. This is where the dried ones fit the bill for any recipe calling for white mushrooms. Keeping a supply on hand is always a good idea. You’ll also find that dried button mushrooms have a much more intense flavor than the fresh ones. Reconstitute them in hot water, stock or wine and then add them to your favorite soup, sauce, stir-fries, stuffing, or pasta dishes and don’t forget the risotto. You can also serve them as a side dish after sautéing them in garlic, shallots, parsley and thyme. Store the dried mushrooms in a cool, dark place, in an airtight container or better yet refrigerate or freeze.

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IF YOU LIKE MUSHROOMS CHANCES ARE YOU LOVE WHITE BUTTON MUSHROOMS

PORTOBELLO MUSHROOMS ARE VERY POPULAR

John Rusnak — Wed, 23 Dec 2009 12:59:57 +0000

Fresh portobello mushrooms are now widely available. Huge flat caps make them very popular for stuffing or grilling by themselves. However, for quick additions to many different dishes, it is hard to beat dried portobellos. With its delicious flavor profile it is easy to understand why the portobello has become the mushroom of choice for many. Portobello mushroom slices are easily reconstituted. Simply cover them with hot water, wine or stock for about twenty to thirty minutes. Drain and save the delicious liquid which can be used as well. Added to stews, casseroles, pasta sauces, vegetarian dishes, the portobello is a perfect complement. You never need to be without a supply on hand if you purchase dried slices. So don’t ever be without them. Store them in an airtight container or better yet in the refrigerator or freezer. You’ll be glad you did.

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PORTOBELLO MUSHROOMS ARE VERY POPULAR