This week Kitchen Cooking Tips #5 will be a little shorter that usual as we are adding a lot of new recipes on our other website http://RetirementLifeInMexico.com and we are also in the process of writing another cookbook so we have many places we need to be, all at the same time.
First, lets talk a little about Olive Oil. Because Olive Oil is one of the healthiest oils available today, it does get a lot of press, but not a lot of background information. It is Great for using in Salad dressings as well as low temperature cooking. For a large number of people Olive Oil is an acquired taste so it is important to know the different ways the oil is extracted because that is important in the flavor of the finished product.
Extra Virgin Olive Oil is from the first cold pressing of the olives and will have a definite Olive oil flavor and aroma. It will have a deep green color. It is made of the best “Grade A” olives, and has the the best flavor.
Virgin Olive Oil is from the second cold pressing of the olives and can be made up of a mixture of the first and second pressings. It will have a milder flavor and be lighter in color.
Refined Olive Oil will be from a third and maybe a fourth pressing of the olives and it can be heat extracted. It is an inferior quality to those listed above, lacking in flavor and color.
Buyer Beware: It is reported that some companies are wording “cold-Processed” instead of “cold-pressed”. Cold processed can mean that it has been produced using a chemical solvent to extract the oil. It is not uncommon to find chemical residue in these oils. This is a case of the company counting on people not reading the label carefully or not understanding the different meanings. When you see what appears to be a very low price for Extra Virgin Olive oil or Virgin Olive oil, take a moment to read the label carefully.
When frying with olive oil, add a little canola or butter to raise the smoke point. Olive oil alone has a low smoke point. (375 degrees for Extra Virgin up to 460 degrees for extra light olive oil) You don’t want to reach the smoke point when cooking with oil. At the smoke point, it will start to break down and there is a high danger that it will ignite.
That’s probably more that you want to hear about Olive oil so we’ll move on.
Today’s fruit is Granadillas. These are the largest of the passion fruit family. They have a tough outer skin that is bright orange when ripe but the pulp inside is green and seedy. Some say that they taste something like citrus fruit, however to me they taste a little like a very ripe mango. Their outside skin is smooth, unlike their cousin the passion fruit with its wrinkled skin. The fruit is full of vitamins A, C and K as well as calcium, fiber, iron, niacin, phosphorus, and potassium. To eat the Granadillas, cut them in half and scoop out the pulp. While the seeds are edible, some people prefer to strain the pulp through a sieve and avoid the seeds. The pulp of a ripe granadilla is moist and juicy. This fruit makes a great fruit drink but because of the work involved you may want to cut it about 50 percent with fresh squeezed orange juice. The pulp also makes a good dessert better when added over the top of vanilla ice cream. It also makes a wonderful jelly,and pie filling.So next time you see them in the market place, pick up a couple and enjoy.
The Fun Stuff. Crepe is the French word for pancake. The most famous crepe is “Crepe Suzette” named after Madame Suzette, who was a star of a French comedy show presented by a theater in Paris. It is made with the zest of an orange, lemon juice and Grand Marnier or Cointreau. It is often made table side and the waiter or Maitre D flambés the liquor in front of the dinner guests and pours it over the platter of crêpes while still flaming. It is a impressive show that elevates pancakes to a whole new level.
That’s it for this week………………
For some exciting recipes check out Chef William’s Mexican cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes
Eat Healthy, Laugh Often and Enjoy Life~