“...having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat...” ― M.F.K. Fisher, An Alphabet for Gourmets
“Age appears best in four things: old wood to burn, old wine to drink, old friends to trust and old authors to read.” ― Francis Bacon
Watch a French housewife as she makes her way slowly along the loaded stalls… searching for the peak of ripeness and flavor… What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.” ― Keith Floyd
On French meals in the brasseries of Paris: “The pommes a l’huile were firm and marinated and the olive oil delicious. I ground black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly.” - Ernest Hemingway, in A Moveable Feast
Bees contribute to more than $1.5 billion of crops every year through pollination…India is the lowest consumer of meat in the world-70% of the world’s vegetarians are Indians…Australia is biggest consumer of meat in the world followed closely by the United States…
We all know olive oil is good for us and that it is the cornerstone of the Mediterranean diet but how do we know if what we are buying is the real thing? Price doesn’t always tell us we are getting higher quality but with olive oil it usually does. Stricter guidelines are applied to those oils touting they are extra virgin so always look for that and look for glass bottles that are dark in color, stay away from plastic and clear glass. Another way to ensure you are getting a quality product is to look for the stamp of approval. For California olive oils look for COOC- California Olive Oil Council. For international olive oils look for the EV Alliance or UNAPROL stamp, both have a good reputation and have high quality standards. Interestingly we usually associate Italy or Spain with having the most consistent and highest quality oils but Australia and Chile have the most stringent standards and are known for exceptional olive oils.
The 25th is Culinarians Day……A sampling of culinary terms to celebrate being a culinarian……A la grecque-served in Greek style such as with olive oil, lemon juice and seasonings…..Effiler- to remove the string from a bean or to thinly slice almonds….Mise en place- the preparation of ingredients before you begin cooking; such as dicing vegetables or measuring spices…Oeuf- French for egg…….
A simple but delicious recipe…….Blend 3 cups of Kalamata olives (or any olive really) with about ½ of a cup of good olive oil; process till you reach the consistency you want; serve on some crusty bread and pour a glass of wine and it’s all good…
July is Blueberry Month….
Blueberries are number one when it comes to antioxidant health benefits…..Native to North America their flesh is green only the skin is blue………