CHANGE OF OIL
For healthfulness and versatility grapeseed oil is hard to beat. It can be used for salad dressings, frying - anything you use oil for. After grapes are pressed for wine, the seeds are separated from the skins and stems. The seeds are dried, then pressed to expel the oil. Grapeseed oil contains vitamin E and antioxidants, but it's the oil's high smoke point and light, neutral flavor that makes it popular with chefs. Grapeseed oil is great to saute in. Nut oils, on the other hand, such as walnut, hazelnut or almond (and pecan oil is on the horizon), often have more flavor. These can be used to enhance the nutty flavor of a dish such as using almond oil with a mustard-champagne vinaigrette to top a smoked salmon salad with romaine hearts, avocado and bacon. If you have a salad with hazelnuts or walnuts, make your dressing with a little of that oil to enhance the flavor so it comes through more. Walnut oil, while significantly more expensive than regular cooking oil (the La Tourangelle brand is generally available for less than $10 for a 16.9-ounce can), seems a bargain when compared with more expensive oils. Argan oil, for example, is produced in southwestern Morocco from the fruit of the argan tree, an ancient species that grows only there, and costs about $34 at specialty stores for an 8.5-ounce bottle. But the toasty, nutty oil, pressed from kernels found inside the fruit's pit, adds an authentic touch to Moroccan tagines, couscous and other dishes. Truffle oil, generally extra-virgin olive oil infused with truffles, is another deliciously pricey option, ranging from $5 to $10 per ounce to more than $100. But a little goes a long way. With truffle oil, you just need a drop because it's so pungent. Mushroom oils, are more forgiving. Such exotic oils, while often available at specialty food shops, may not all be on supermarket shelves. But premium olive oils are easy to find and can add considerable flavor. Good extra-virgin olive oil is one of the nicest and most versatile oils you can use. TOMATO MOZZARELLA SALAD Serves 1 1 large, vine-ripe tomato 2 ozs. fresh mozzarella, sliced Fresh basil leaves Extra-virgin olive oil 3-year-old balsamic vinegar Smoked sea salt, for garnish Slice tomato horizontally into four equal portions; layer with fresh basil and mozzarella slices. Drizzle with extra-virgin olive oil and balsamic vinegar. Garnish with smoked sea salt. MOREL MUSHROOM CHEESECAKE Serves 4 8 ozs. goat cheese 8 ozs. cream cheese 1 clove garlic, minced 1 shallot, minced 1 tsp. salt 1/2 tsp. blackening spice 3 eggs 2 ozs. fresh morels, minced Place the first six ingredients in a food processor and blend until smooth. Scrape sides often. Add eggs, one at a time, and then add mushrooms. Pour batter into four 4-oz. ramekins (sprayed with cooking spray). Bake at 325 degrees for 25 minutes or until set. Cool completely and remove from ramekin. To serve, place atop shiitake salad (recipe follows). SHIITAKE SALAD 2 ozs. grilled shiitake mushrooms 1 shallot, grilled and thinly sliced 1/2 tsp. minced garlic 1 Tbsp. each fresh basil, thyme and parsley, minced 1 julienned tomato 2 Tbsps. porcini oil Salt and pepper, to taste Combine all ingredients; toss. Use as base for morel mushroom cheesecake. Oil options: 6 to know While most consumers are familiar with oils such as peanut, corn and canola, there are other oil options. Here's a brief rundown: Almond oil: rich, nutty flavor enhances salads, baked goods; very high smoke point. Argan: produced only in Morocco; use with bread for dipping, to flavor tagines, couscous and pasta. Avocado: buttery flavor, very high smoke point; useful for sauteing; also used in salad dressing; rich in vitamins A and E. Grapeseed: light, nutty yet neutral flavor; high smoke point; excellent for sauteing; high in vitamin E and essential fatty acids. Hazelnut: nutty flavor; use in salad dressings with vinegar and lemon juice; baked goods, cookies, candies. Walnut: rich, nutty flavor enhances baked goods and salads; drizzle over steaks and pastas. Other oils: Truffle: rich, savory oil is used sparingly; drizzle over potatoes, soups, vegetables, pastas. Safflower: neutral flavor, very high smoke point; good all-purpose cooking oil; high in mono-unsaturates. Sunflower: light flavor, high smoke point; use for sauteing; high in vitamin E. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
