Blue Cheese OmnivorousIngredients Romaine Lettuce (head $1.29) 1 pound of steak ($10 per pound) 1 box of colorful pasta ($1.03 Blues Clues because my inner child sways me at times.) 1 red pepper ($2.62) Blue Cheese dressing ($2.43) ½ pound block of blue cheese ($3.79...
Cowboy Themed Parties Ring in Fall with a Yee-haw(ARA) - Barbecues are not just for summer anymore, but the rich flavors can be enjoyed year-round and even in-doors. As kids head back to school this fall, a great way to celebrate is with a Cowboy themed BBQ.
“Kids of all ages have an...
How to choose the leanest cuts of meat for healthy eatingChoosing the right cuts of meat is one of the most difficult things to do when following a healthy lifestyle. Meat can be among the most calorie and fat dense foods,
While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are...
My Barbecued Chicken RecipeBarbecued Chicken #2 Stephen Ceideburg 1/4 c Hoisin sauce 3 lb Chicken, cut into 8 pieces, 1 tb Cider vinegar -skin and fat removed, or: 1 tb Unsulfured molasses 8 Skinless chicken breasts or 1 ts Reduced-sodium soy sauce -thighs 1 ts Chinese...
Olive Varieties
Olives no longer come only in a can or jar waiting to be slid onto a child’s fingers or dropped into an awaiting martini. Gourmet olive varieties are widely available and come in an array of flavors.
Here are ten of the more common varieties of olives and a brief description of each.
Green olives with herbs de Provence: This vibrant citrus flavored olive is a good match with fish and in recipes calling for sweet spices. Herbs de Provence is a delightful blend of spices that can be used in every thing from eggs to soufflé.
Nicoises: This earthy rich olive is traditionally used in nicoise salad. It is a small black olive cured in red-wine vinegar.
Mount Athos green with Sicilian herbs: This olive packs a punch, it is flavored with rosemary, garlic, mustard seed, and red pepper flakes. It is an excellent olive for use in bruchetta topping, on salads, and in tapenade.
Mount Athos green stuffed with garlic: This is the classic martini olive stuffed with a clove of garlic. It is pitted then stuffed and perfect for pizzas, snacking, and a modern sophisticated martini.
Mount Athos green olives with sun-dried tomatoes: This rich heavy olive is ideal in salads and for snacking. The intense flavor of the sun-dried tomatoes blends delightfully with the intense flavor of the
olive.
Lucques: This olive is ideal for snacking. The pit is still in tact so care must be taken to not swallow the pit. It is a pleasure to chew this meaty light buttery olive.
Kalamatas: This tangy green to black olive is cured in red-wine vinegar and is soft but not mushy. Varieties grown in California are denoted by spelling with a ‘c’ rather than a ‘k’. Kalamatas are wonderful on pizzas, with feta or blended with cream cheese and fresh garlic for a tangy dip.
Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.
Halkidikis: This is a large dried black olive that is mild in flavor and less salty than some of the other varieties. It pairs well with mild sheep’s milk cheeses.
Sun-dried olives: This olive is rich and intense in flavor. It is used in sauces or can be drizzled with extra virgin olive oil for a bold snack.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
