Olive Nation Blog

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

Posted by John Rusnak in rubs, Jan 26 2010

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.

BERRY EXTRACTS ADD ZING AND FLAVOR

Posted by John Rusnak in Extracts, Jan 23 2010

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.  

DRIED CALIFORNIA BLENHEIM APRICOTS ARE THE BEST ON THE MARKET

Posted by John Rusnak in dried and candied fruit, Jan 22 2010

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!

DARK CHOCOLATE COULD BE VERY GOOD FOR YOU

Posted by John Rusnak in Chocolate, Jan 15 2010

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.

DEBUNKING SOME PASTA MYTHS-II

Posted by John Rusnak in Pasta, Jan 13 2010

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.

DEBUNKING SOME PASTA MYTHS

Posted by John Rusnak in Pasta, Jan 08 2010

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.

TRUFFLES ARE THE JEWELS OF THE FOREST

Posted by John Rusnak in Truffles, Jan 06 2010

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.

FLAXSEED REVISITED

Posted by John Rusnak in Rice and Grains, Dec 31 2009

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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