Oils ain’t oils, so the old saying goes. It means that you should watch the quality of the oils that you buy. That saying was once often applied to oils for automobiles, but the same applys in the kitchen, right? On the kitchen bench there are so many oils — ghee of course, and some…
Garlic oil adds interest to dishes
For me, Tomatoes are at their very very best in Autumn. Please use them in all there shapes and forms. This is a French variation on baked tomatoes.
All mustard seeds have Jekyll and Hyde characteristics. When crushed, they are nose-tinglingly pungent. However, thrown into hot oil and allowed to pop, they turn quite nutty and sweet.
Aglio e Olio (Pasta with Oil and Chilli)
This is still my 10-minutes-to-the-table dish. It is not only delicious but life saving when you need a meal and need it quickly. Add a green salad.
This bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy.
I found the following scribbled out. Goodness knows its source, but I can tell you this is good!It sounds Greek to me – one of their amazing and simple dishes.
If I am not using ghee or the occasional bit of Indian Sesame Oil or Indian Mustard Oil, then a great, pungent, green olive oil serves to transport a dish to a heavenly place.
A wonderful sourish bread with fennel and olive oil. And a wonderful story about the best loaf of this bread that I ever baked.