An Olive-Oil Primer - Deciphering the Code

Your tip for April 4, 2006 - AN OLIVE-OIL PRIMER - DECIPHERING THE CODES

"Extra-virgin" contains less than 1 percent acidity, which makes it easy to digest, among other things.

Extra-virgin is the purest expression of the olive in all its nutritional and sensual glory. There is no guarantee of taste here; each brand of extra-virgin will be different, but this is the one truly pure olive oil.

When spending the hefty prices demanded for premium extra-virgins, make sure they have a harvest ("recolta" in Italian) date that is less than one year back. In the Northern Hemisphere, olives are usually harvested between October and January. In the Southern Hemisphere, between April and July. Flavors fade after a year.

Olive-Oil Golden Rule: Older is never better in olive oils.

"Virgin" olive oil can contain up to 4 percent acidity. You rarely see this oil, which is just as well.

"Pure," "Pomace" or simply "Olive Oil" on the label indicate oil streated with chemicals and, in most cases, heat. These do not belong in anyone's kitchen. You lose nutrients and flavor.

"Light" is pure marketing. Many think it means less calories. It does not. It means the oil is heavily filtered to remove flavor and color.

Going back to the premise of the less done to the oil the better, for delicate flavors check Italian oils for "Imperia" or "Lago di Garda"on the label. These areas of the Liguria and Lombardy regions, respectively, produce buttery, mild and luscious olive oils.

Reasonably Priced Extra-Virgin Olive Oils: Bella, Carapelli, CostPlus, Crespi, Costco Kirkland's Toscano and Whole Foods 365. Every part of the country will have different selections.

The period from January to April or May is hard times for the olive-oil lover. The latest autumn-winter harvest isn't in the stores yet. An exception is the occasional "novella," or new oil, sent toA merica back before Christmas by canny shippers who know some of us will pay ridiculous prices for freshly pressed olive juice. Worse yet, the 2004-2005 oils are flattening out, dulling down. It is a sin to consider spending serious money on them.

Relief lies in the Southern Hemisphere. Sound oils are coming in fromNew Zealand, Argentina, Australia and the like. Their winter harvestis six months ahead of ours, April to July. So the 2005's are plentiful and in good shape.

With limited exposure to these newbies, try Lakelands Olives'"Frantoio" olive oil made by Knut Kammann in Australia, and New Zealand's Moutere Grove. These are organic and available through www.kmrgreatfoods.com.

Check www.zingermans.com for oils from South Africa and Chile. New Zealand oils sometimes show up at www.chefshop.com, too. You will find other sources on the Web. Just bring money because premium olive oils are investments.

Source: Adapted from an article by Lynne Rossetto Kasper in the Knoxville News

Like these tips?
Please forward Susan's "Tip of the Day" to your friends.

You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/

Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com

Feel free to join us and share your own ideas..

National Cordon Bleu Day - April 4th

did you know???
April 4th is National Cordon Bleu Day
here's a recipe to help you celebrate... ENJOY!!

Chicken Cordon Bleu

Ingredients:

4 Boneless chicken breasts
1/4 c sliced cooked ham
1/4 c sliced swiss cheese
1 clove garlic; crushed
2 tb white wine
Salt and pepper to taste
1/4 c flour; seasoned with salt .. and pepper
1 lg egg; Beaten with: 1 tb oil
1/2 c breadcrumbs
1/4 c oil
5 tb butter

Place chicken skin side down. With a sharp knife cut a shallow slit down center of each without cutting through to skin. Pound out chicken breasts with meat mallet. On each breast, layer ham and cheese. Drizzle wine. Season well. Wrap breast to enclose ham, cheese, and garlic. Diaper the skin to hold closed (using a toothpick if needed..)

Refrigerate for 30 minutes.

Coat breasts well with seasoned flour, brush with beaten egg and oil, then roll in bread crumbs.

Heat oil in frying pan. Add butter and when butter is foaming, cook chicken until tender, golden brown and crisp.

Drain on paper towels and serve.

Yield: 4 Servings

... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfChixCordonBleu.htm

Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com

Feel free to join us and share your own ideas...

Food Processor Blade - Is It Sharp?

Your tip for April 3, 2006 - FOOD PROCESSOR BLADE – IS IT SHARP?

Did you know that your Food Processor blade needs to be sharpened or replaced occasionally, especially if it has heavy use.

I have never given it a thought. I know some of you out there are laughing but……….. I really thought they stayed sharp forever. Not so. If you are noticing more of a crush than a cut when cutting up herbs or fragile vegetables, you need to see a knife sharpener or replace the blade through the manufacturer. Look under sharpening services in your yellow pages. I tried locally and found there is no service available for that type of blade. That leaves me to contact the manufacturer to replace the blade.

Like these tips?
Please forward Susan's "Tip of the Day" to your friends.

You are also welcome to sign up for Susan's Daily Tips at http://groups.yahoo.com/group/SusansDailyTips/

Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com

Feel free to join us and share your own ideas...