Olive Nation Blog

BOLETUS EDULIS ALSO KNOWN AS PORCINI MUSHROOMS

Posted by John Rusnak in Mushrooms, Nov 05 2009

Whenever the words porcini mushrooms are uttered people usually associate the mushrooms with Italy. There is no doubt that the Italians have put their stamp on the variety of mushroom whose scientific name boletus edulis is known throughout many parts of the world as porcini. As a result a lot of people think the Italians have cornered the market on the variety. It is important to note that the variety is no more exclusively Italian, French, Bulgarian, Chinese or anywhere else they are grown. Excellent porcini mushrooms can be found naturally growing in a wide variety of habitats throughout China, Europe, North America and other parts of the Northern Hemisphere.  So remember that while the Italians have to be given a lot of credit for spreading the fame of the boletus edulis by giving them the simple name porcini, which by the way translates to ‘little pig or piglets’, there are other areas of the world where these delicious and flavorful gems grow in pristine forests. With globalization more and more porcini are coming from these areas for cooks to enjoy and savor.

 

RICE CHOICES FOR RISOTTO

Posted by John Rusnak in Rice and Grains, Oct 29 2009

The Italians like to have many choices when it comes to food. Take prosciutto for example. Americans are basically familiar with two types of prosciutto; Prosciutto di Parma (from the region of Emilia-Romagna), and Prosciutto San Danielle (from the Veneto region of Northern Italy). There are many other regional prosciutti, but I am afraid you will have to go to Italy to enjoy them. So it should come as no surprise that Italians like to choose different rice varieties for their risotto. The three most popular are Arborio, Carnaroli, and Vialone Nano

ARBORIO RICE

Arborio rice is grown in Italy’s verdant Po River Valley. Named after the town of Arborio, where it is grown this medium-length, round-grained rice has a color which leans to tan with a distinctive white dot at the center of the grain. Its primary use is for risotto. Many prefer the Arborio rice for their risotto dishes since the rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavors, such as is characteristic of porcini mushrooms and truffles.

CARNAROLI RICE

Of the three rice varieties most often used for risotto Carnaroli rice is the most prized. It is referred to as a “superfino” (superfine) rice. It is grown in the area around Novara and Vercelli in Northern Italy. These two towns are located between Milan and Turin in northwest Italy. The rice is prized for its striking white kernel, uniform starch release and firmness. One of its very strong points is that each grain maintains its distinct shape in the risotto. During the cooking process the Carnaroli rice continuously absorbs added liquid. The end result is an exceptionally creamy risotto.

VIALONE NANO RICE

The Vialone Nano variety of rice is classified as a “semifino” and is grown in the Verona area of Italy. The unique characteristic of Vialone Nano rice is that its medium-large, semi-long, rounded grains are capable of absorbing twice their own weight in liquid. This makes it ideal for creamy risottos. Another desired quality is the fact that the cooking time is much faster than Arborio or Carnaroli. Vialone Nano is also difficult to overcook.  It is a relatively new rice. The variety was created in the 1930s.

ARTISANAL PASTA PRODUCTION REQUIRES EXTRA CARE

Posted by John Rusnak in Corn Pasta & Pasta, Oct 27 2009

Anyone who has purchased pasta either online or from a specialty food store probably noticed a wide gap in pricing between pastas sold at those outlets as opposed to supermarket pasta. There is a good reason for this. For the most part pasta sold online or from a specialty store is probably artisanal pasta. What does that mean exactly? For starts this pasta is probably produced using bronze extruders as opposed to Teflon. So what is the big deal? Pasta extruded through bronze has a much rougher surface allowing sauces to cling to them. Also, manufacturers of artisanal pasta generally use the finest durum wheat available. Teflon produced pasta is generally very smooth so the sauce slides off easily. The cost of manufacturing pasta using bronze extruders is much higher since it is much more labor-intensive to clean the extruders and more attention must be paid to the entire process. Another important point is that artisanal pasta makers use a much slower drying process at temperatures of anywhere between 105 to 115 degrees requiring almost two days to completely dry the pasta. On the other hand mass produced pasta is generally dried rather quickly at 185 degrees. So treat yourself, buy some really good artisanal pasta and make an outstanding sauce to accompany. You and your guests will definitely note the difference.

THE DIFFERENCE BETWEEN WHITE AND BLACK PEPPERCORNS

Posted by John Rusnak in Spices, Oct 22 2009

Let us start by saying white and black peppercorns are grown in the same way. No, white peppercorns have not been bleached in order to achieve the white color. White peppercorns are all-natural. They are generally grown in the same manner as black peppercorns but are left longer on the vine. After maturing the black outer shell of the peppercorns are removed by soaking in water. After drying they are ready to be used. White peppercorns have a rich, wine-like flavor and are somewhat hot. They make a nice addition to soup, on grilled meats and poultry or they can be mixed with black peppercorns. Asians as well as Southern and Eastern Europeans prefer white peppercorns for their recipes

PERFECT PASTA DO’S AND DON’TS

Posted by John Rusnak in Pasta, Oct 20 2009

Few dishes rival the taste and texture of perfectly cooked pasta. Bringing your pasta to the state of perfection is not all that difficult, but it does require some attention so that you don’t wind up with a soggy, overcooked blob.

1.     All pasta cooking times are not the same. So how do you know how long to cook your linguine versus fusilli? For starts make sure you read the directions on the box. Pay attention and don’t overcook. Stir often and about 2/3 of the way through the process take a strand or piece of pasta, run it under cold water and bite into it. Perfect pasta should be as Italians put it, ‘al dente.’ Literally translated it means to the bite. So the pasta should have a little resistance, but not be mushy. Make sure the center is fully cooked though.

2.     An oft heard myth is that pasta should have gallons of water when being cooked. Not so, the ratio of water to pasta is important. For every pound of dry pasta you should use no more than a gallon to a gallon and a half.

3.     Always add salt to the water. A good rule of thumb is about a teaspoon of salt per quart of water.      

4.     Just before the pasta is done, drain it in a colander. Do not rinse the pasta. Place in a large bowl and toss with your favorite sauce.

THE QUALITIES OF GOOD AND GREAT CHOCOLATE

Posted by John Rusnak in Chocolate, Oct 15 2009

With the enormous selection of chocolates available these days in different formats such bars, truffles and bits how does one go about choosing a good and even great chocolate?

 

First of all, it is important to understand some basics. The bottom line for defining a great chocolate is the amount of cocoa solids present. The percentage should be a minimum of over 45 percent for dark chocolate and 30 percent for milk chocolate. Truly great chocolates have cocoa solids over 70 percent. Many of the finest chocolates also have their origins as coming from one geographical location which can change the taste of the chocolate dramatically.

 

One test to find out whether or not the chocolate you have purchased is to let a bit sit in your mouth without chewing or masticating the piece. Quality chocolate will melt in your mouth. Why? The content of the cocoa butter is what makes the chocolate melt in your mouth and provides its distinctive texture and flavor. Today most mainstream chocolate manufacturers have chosen to reduce the amount of cocoa butter in their products replacing this all-important ingredient with cheaper and nastier fats. This of course allows the manufacturers to offer their products at a much lower price.

So what do you look for on the label? Does the label on the bar or box clearly indicate that it is truly chocolate?

 

Of course you should carefully read the ingredients. Great chocolate should contain no more than about 6 ingredients and contain the percentage of cocoa solids as outlined above. Solids is the key term since some companies will advertise 70 percent cocoa, but these are not cocoa solids.

 

If you unwittingly do purchase, take a small piece place it on your tongue. If it doesn’t melt and has a waxy feel, then most probably the chocolate is of poor quality.

 

 

 

 

EXTRA VIRGIN OLIVE OIL IS GOOD FOR YOUR HEALTH

Posted by John Rusnak in Olive Oil, Oct 13 2009

Most of us buy quality extra virgin olive oil because it is delicious but we also believe it is good for your overall health. If this is the case, you are absolutely right on both counts. Extra virgin olive oil is rich in antioxidants that are good for your health as well as being delicious.

 

It is important to note that quality extra virgin olive oil should be used within eighteen months of pressing. Why is that so? Unlike fine wine, good olive oil does not improve with age. The health benefits of antioxidant-rich oils wane if the oils are stored for too long or not properly.

 

What does storing ‘properly’ mean? Antioxidants remain in the olive oil if the bottle is not exposed to heat and/or light. This is one of the main reasons why any producer of good olive oil would never bottle the oil in a clear bottle. This means you are well advised not to purchase olive oils bottled in clear bottles. Any merchant who sells extra virgin olive oil in clear bottles clearly does not understand the importance of bottling olive oil. Why would any producer of good olive oil put it in a clear bottle?

DELICIOUS GLUTEN-FREE PIZZA

Posted by John Rusnak in Gluten Free Recipes & Recipes, Oct 09 2009

1                 Schar Pizza Crust

1               Tablespoon extra virgin olive oil

3-4      thin slices of Prosciutto di Parma or other good quality ham

3         Tablespoons Salsa di Ciliegino - Cherry Tomato sauce

3/4      cup grated Parmigiano-Reggiano cheese

      3         Tablespoons fresh basil, julienned

 

Heat the oven to 450°.

 

Place the pizza crust onto a round pizza pan.

 

Brush the crust with the olive oil. Place the ham slices onto the crust. Spread the cherry tomato sauce over the top. Sprinkle the Parmigiano-Reggiano cheese onto the pizza.

Place the pizza into the oven and bake for about 10-12 minutes. Remove and sprinkle the fresh basil onto the hot pizza.

 

Serve with a salad of mixed greens using one of our olive oils along with some balsamic vinegar.

 

Serves 2 for lunch

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