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October 13, 2011

Olive Oil 101

With so many different olive oils on the shelves, it can get confusing when the time comes to choose. What does extra virgin mean, anyway? Cold pressed? Does light mean fewer calories? Is the $40 one that much better than the $10 one? Are the Italians better at making olive oil than the Greeks or the Spanish? And what about those Californians? We’d like to try to help with some of these pressing questions.

Olive Oil

Here’s a breakdown:

Extra Virgin Olive Oil is an unrefined oil, which means that it’s left in its “virgin” state after the first cold pressing when the oil is extracted- no heating or chemicals are involved. It is the highest quality olive oil, richer in flavor and nutrients than the others. The only drawback is that it has a lower smoke point than oils like canola or sunflower so it’s not recommended for high heat cooking like frying.

For our recipes, we reach for a good, mild tasting extra virgin olive oil that won’t overpower food or empty the pocketbook (see our pick of the moment below). Some extra virgin olive oils can get quite expensive and are best used sparingly for vinaigrettes and dipping bread.

Each country that produces olive oil uses different species of olives and has different climates and soil so the flavor will vary from country to country. It may take a little trial and error before you decide on the oil you prefer. The best oil depends on freshness (less than 2 years old) and the methods of the individual producer not the country of origin per se. In the end, of course, the best one is the one that fits your tastes and budget.

Virgin Olive Oil is an unrefined oil but has a slightly higher acidity than extra virgin olive oil, making it a good choice, but it does not match the high quality of extra virgin. It is not commonly seen on shelves but is used mostly as a blending oil.

Olive Oil sometimes called Pure Olive Oil is a blend of refined olive oil and virgin olive oil and has a very mild flavor. The ratio of refined to virgin oil varies, but it usually contains less than 20% virgin oil.

Light Olive Oil or Extra Light has the same amount of calories as other olive oils. The word light refers to lightness in color and is generally tasteless. It is a blend of refined olive oil and virgin olive oil but with less virgin used than in the pure olive oil.

All of the oils should be stored in a cool dark place like your pantry.

Our pick:

Olave Extra Virgin Olive Oil

Posted by do it Delicious
Category: Products We Love

April 18, 2011

Interview with Gwyneth Paltrow

One of my favorite people in the world, Gwyneth Paltrow, has a brand-new, beautiful and truly easy-to-use cookbook on shelves now called My Father’s Daughter.

Full disclosure: Gwyneth is a friend—I know firsthand how naturally comfortable she is in the kitchen. But somehow reading her book, and then cooking her recipes, gave me even deeper insight into a person whose values I already know to be wholesome and grounded.

From a practical sense, the recipes in her book are accessible, healthy, not-so healthy, simple, fast, flexible and most of all delicious—a must for anyone who loves to prepare delicious, effortless meals. But more than just a collection of recipes, the book has a warm and bright approach to food and families, and a touching spirit, epitomizing her relationship with the true love of her life, her father, the late Bruce Paltrow. And it all comes from the heart and soul of a fabulous cook, an incredible mother/wife, devoted friend, and true world-class lover of fun and food.

In the book’s moving introduction, Gwyneth shares with readers why she wrote this book and makes clear hers and Bruce’s shared ethos about cooking and enjoying meals with loved ones: “Invest in what’s real. Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be.” I am adopting this creed. It’s so relaxing, isn’t it?!

She may be a movie star, Glee star (LOVE!) and a country singer with the most incredible voice, but she is a lot more than that to me and her legions of friends—many of whom she has known since elementary school. After watching Gwyneth in our little “interview” together and picking up a copy of My Father’s Daughter, I know you will fall madly in love with her too.

Posted by Jessica Seinfeld
Category: Personal Thoughts, Products We Love

April 14, 2011

Our Springtime Wine Picks

We feel strongly that quality and value don’t have to be mutually exclusive when it comes to wine. And, luckily, there are many wonderful producers and growers out there who feel exactly the same way and are sourcing high quality grapes at reasonable prices.

With some help from our friends over at Vestry Wines here in New York City, we’ve put together a short list that you are sure to enjoy this spring. Included are the familiar like chardonnay and pinot noir and a couple that are perhaps a little less so, like Gruner Veltliner and Monastrell that span the globe from Chile and California to Spain and Austria. Let your taste buds take a vacation and tell us what you think. Cheers!

Whites:
Forstreiter Grooner Gruner Veltliner, Austria 2009: $10 to $12 per 750ml bottle

Gruner Veltliner, the #1 white wine grape of Austria, is a terrific light-bodied food wine. Crisp and refreshing with notes of apple and citrus, it goes well with fish, chicken, and salads or on its own by the pool. Try it with our Lemon-Thyme Salmon , Couscous Salad or Herb Grilled Chicken with Green Beans and Almonds. If you like pinot grigio, you’ll love this wine.

Cucao Chardonnay, Casablanca Valley Chile 2010: $9 to $11 per 750ml bottle

This is a well-balanced medium-bodied chardonnay that’s not too oaky or buttery like so many chardonnays in this price range. It’s aromatic and crisp with hints of lemon, peaches and green apple and a just the right amount of oak. It’s the perfect companion to our Halibut over Spinach or Pasta with Clams.

Reds:
Heron Pinot Noir California 2009: $10 to $12 per 750ml bottle

It’s not easy to find such high quality pinot noir at this price. This elegant and versatile medium-bodied wine is lush with red berry and black cherry fruit, earth, and a little oak. It pairs well with fish, chicken, pasta, grilled meats and turkey. Try it with our Rosemary Chicken with Roasted Carrots and Onions or Sweet Cherry Tomato Pasta.

Juan Gil, Wrongo Dongo Monastrell (Mourvèdre), Jumilla, Spain 2009: $7 to $10 per 750ml bottle

This deep red from Spain is a crowd pleaser, rich with plummy fruit and a little spice. It’s soft on the palate with no harsh tannins and so easy drinking that it can be enjoyed without food. But we would love it if you tried it with our heartier dishes like our Herb Roasted Beef or Cacio e Pepe.

Posted by do it Delicious
Category: Products We Love

March 9, 2011

Freezer Storage Containers

As a follow-up to our How to Freeze and Thaw blog post we thought it might be helpful to share our favorite freezer storage containers.

We love Pyrex’s Bake, Serve ‘N Store series because you can do just that.

You can bake, microwave, freeze or refrigerate in them. And most importantly, you can bake directly from the freezer to the oven! (This is such a great time saver.) We also love that the series includes 2 types of lids: BPA-free plastic lids for airtight storage and glass lids for cooking (don’t use the plastic lids in the microwave or oven).

The rectangle shape (as opposed to round) is great for utilizing space efficiently in your refrigerator or freezer, and they nest as well, leaving a smaller footprint in your cupboard when not in use. Because the glass is non-porous, they won’t absorb stains or odors like many plastic containers. They are also dishwasher safe and made in the USA.

Posted by do it Delicious
Category: Products We Love

December 12, 2010

Your Top 10 Kitchen Gadgets

I have been mulling over what to buy friends for the holidays. This past week I went shopping at Williams-Sonoma (I went there really hungry, which I don’t recommend) and got very excited about all the gift possibilities. As you may know, I am on a quest to get all my friends cooking in their kitchens. So, of course, what better way to inspire them than to give them something that will make their culinary explorations more enjoyable. I wanted to find out first what everyone is most excited about using these days, so I asked some friends (YOU). Below are the top 10 kitchen gadgets many said they can’t live without. We love them too!

1. KNIVES

Wüsthof Classic Chef’s Knives