Vive la France Part 2

We've just started our third week of the Vive la France promotion and the response has been fantastic. The promotion has brought out a renewed interest in our French Extra Virgin Olive Oil which I find very exciting, so I thought I would share some interesting information about French oils.
France is not considered a major olive oil producer. In 1956 a devastating freeze killed most of the trees and many producers chose not to replant olive trees. Because France’s production is so small, they focus on the uniqueness of an oil instead of quantity in production.
Our French Extra Virgin Olive Oil comes from a cooperative that produces some of the best olive oils in France. Most French olive oils are blends, but our oil is an outstanding, single variety oil from Lucque olives. The Lucque olives are cultivated exclusively in the west part of Languedoc-Roussillon. The olives are picked by hand and pressed within hours to capture the sweet flavor of the oil and deep rich color. The oil has 0.5% acidity.
We have also introduced a new on-tap oil with Provencal Herbs, and a bottled Extra Virgin Olive Oil with Sundried Tomatoes both from the Provence region. They are made from an artisan producer whose name literally means garden of flavors. These two oils truly rediscover the qualities of Provence. The flavors are inspired from the traditions of the Provence region with an added breath of creativity. The oils are flavored with herbs and vegetables grown from the local hill sides, handpicked and packaged in traditional French packaging.
All three of these oils are easy to use and enhance any recipe, so if you get a chance, stop in a store for a taste and give one a try!

Vive la France

Unquestionably, one of France's greatest treasures is its rich cuisine and October introduces some great new additions to our line of French products with the Vive La France promotion.
France’s culinary heritage is so vast and rich in tradition that it is impossible to present it in a single dish. Each region has its own specialties, products, and unique style. The Vive La France promotion highlights some of Southern France’s most well known flavors with easy to use recipe ideas.

As autumn sets in I enjoy creating delicious salads with heartier ingredients to make a complete meal, and with all these wonderful artisan products, what better salad to create than France’s renowned Nicoise Salade.

Nicoise Olives (pronounced nee-SHWAZ) are a style of prepared olives from the olives of the Cailletier olive trees which are grown around Nice, France. The olives are small, with a large pit and very little flesh. Ripened to a dark purplish-black color, they are cured in brine first and then packed in oil for a rich, nutty taste.

These are delicious right out of the jar, but here they are the ideal finishing touch to the renowned Nicoise Salade. The highlighted items are available at Oil & Vinegar.

Nicoise Salad

Make a dressing by whisking together the following ingredients and set aside:

3 Tablespoons lemon juice
3 Tablespoons Tarragon Vinegar
3/4 cup extra-virgin olive oil from France
1 medium shallot, minced
1-2 Tablespoons Herbes de Provence
1 teaspoon garlic mustard
Salt and freshly ground black pepper

Salad

2 cans of tuna
6 hard boiled eggs, peeled and quartered
10 small new red potatoes, cooked and quartered
Salt and freshly ground black pepper
1 large head of butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cut into wedges
1 small red onion, sliced very thin
8 ounces cooked green beans, trimmed and halved
1 jar nicoise olives
1 jar caper berries (optional)

Toss the lettuce in ¼ cup of the dressing mixture and arrange on a serving platter. Mix the tomato wedges, red onion, salt & pepper with a bit of dressing and arrange in a pile on the lettuce. Toss individually the potatoes, tuna, and green beans with two or three tablespoons of dressing and arrange in mounds on the lettuce, placing the tuna in the center. Place the egg, olives and other ingredients in mounds on the lettuce, drizzle with the remaining dressing and serve.

Stay tuned for more stories and recipes about our journey through France!

The Spirit of Africa promotion has started in our Oil & Vinegar shops and I don’t know where to begin, because there are so many new and exciting products! Let me start by saying that all of the products have such an intense, fresh flavor that you can practically taste the richness of the soil they are grown in.

First on the list is a new product line of hot sauces and chutneys that carry the Spirit of Africa label. The peppers are locally grown, hand-picked and the sauces are hand-made with no additives, no preservatives or artificial coloring. The passion that goes into the making of the Spirit of Africa line is apparent in the flavor. We have four different heat intensities in the hot sauces, so everyone can enjoy them, not just the daring at heart!

This time of year I love to use hot sauces to add a lot of flavor with just a few drops in dips, sauces or directly on meats. The sweet jalapeno is great on the grill, just sprinkle a few drops on chicken or fish and it is a gourmet meal with no fuss. The chutneys in this line have already become a big hit. Chutneys are so versatile, it is nice to have them handy for impromptu dinners, hors d’oeuvres or just to add some zing to a traditional meal. They can be enjoyed with your favorite cheeses, melted as a glaze on meats, or as an accompaniment to curry dishes. Visit our website at http://bellevuesquare.oilandvinegarusa.com/new-products.html to view all the products and get more great recipe ideas.

The next product I must mention is a gift set of Rozendal Vinegars, including the Hibiscus Vinegar that just won The Best New Product of 2010 at the New York Fancy Food Show. The flavors of all four vinegars are incredible and instead of raving about them here just watch the video, hear the producer himself talk about his products and be inspired!






Visit your local Oil & Vinegar to taste the products and SHARE YOUR PASSION!!

The Truffle Hunt
Next week starts a delicious Truffle promotion in our stores which got me thinking a lot about the most asked questions in our stores, our range of truffle products and easy ideas for a gourmet truffle taste.
We often hear “What is a truffle? A truffle is a subterranean fungi of the genus tuber. They grow under ground and are usually hunted by pigs or trained dogs. However, the white truffle in Oregon is often being hunted with only a trained eye.
The most asked question is by far is about our truffle oils, “which is better, white or black truffle?” The better of the two is really whichever tastes the best to you. We can certainly tell you the differences; white truffle oil has a more delicate, nutty, flavor with a hint of garlic, where the black truffle oil is more pungent and earthier. Both are delicious; it really just depends on your pallet. Italian white truffle is rarer, and for that reason is more expensive, but again, both are of the highest quality.

We have a wonderful variety of truffle products in this promotion, from truffle salt, black and white truffle oils, truffle pasta and risotto, truffle crème, my favorite, truffle salsa (black olive tapenade with champignon and porcini mushrooms and black summer truffle seasoned with spices, salt and pepper) and many more, so make sure you stop in for a taste!
Truffle, when added to even the most basic food can make a gourmet dish in an instant.
· Add a few drops of white or black truffle oil to scrambled eggs
· Use the truffle crème instead of mayonnaise on your favorite sandwich
· Add shavings of truffle to ravioli with Extra Virgin olive oil and parmesan cheese
· Drizzle truffle oil on macaroni and cheese
· Add a jar of the truffle salsa to your favorite pasta with a bit of garlic and crushed chili pepper.
· Sprinkle a bit of truffle oil on French fries
· Use our truffle crème in potato salad
And those are just a few to get you started!
Come on in, have a taste and share your passion!

Spice Up Your Life: Oil & Vinegar’s Tips for Getting Healthy in 2010

January is always a good time to think about healthy eating and at the same time, do some experimenting in the kitchen. A great way to add flavor and keep things healthy at the same time is to add herbs and spices to any of your recipe creations. Herbs and spices are filled with anti-oxidants, vitamins and minerals that are essential to a healthy diet. In addition, they are low in calories and while still packed with great flavor. Using herbs and spices is a great a way to get healthy in 2010, without compromising taste.

At Oil & Vinegar, we have a wonderful selection of herbs and spices to choose from and some great recipe ideas to go with them. Here are some fun facts along with some of my favorite ways to incorporate herbs and spices in your daily life:

• Rosemary has anti-inflammatory properties; Add this when making oven roasted potatoes with our Rosa Maria dipper.

• It is said that chili peppers speed up the metabolism; Add a sprinkle of crushed chili flakes to tomato soup.

• Garlic is heart smart; Add a clove to dips, omelets or just shake it on pasta with your favorite olive oil.

• If the gloom of winter is getting you down, coriander (found in our fish wish grinder, masala rub, Mélange de France); rosemary, (in our Rosa Maria dipper) and black pepper, (try our Italian black peppercorns), all have depression fighting properties. Make a delicious crudité and for the dip add Mélange de France to a thick Greek yogurt.

• Saffron is known to have a calming effect, so make some Paella and relax!

• Our Bruschetta mix is certainly the most popular and easy to use product in the store. Make some up, spread it on crusty bread, melt some mozzarella on top and enjoy the many health benefits of the tomato at the same time.

Hope you enjoy these tips as much as I do and just remember a delicious meal is only a couple of pinches away!

Oil & Vinegar Will Be Featured on “Kick Back and Kook” December 28th

On December 28th at 7:00 p.m. EST please join me for a radio interview with culinary specialist, Angela McKeller, on her cooking show, “Kick Back and Kook.” On the show Angela and I will be discussing some great new Oil & Vinegar recipes I have created that will turn any dinner party into a gourmet feast, where you will be sure to impress your guests. Below you will find the customized recipes. Please feel free to make them yourselves and we will be discussing them on the show. Also, if you have any questions you can also email the host Angela at angela@kickbackkook.com and she will ask me your questions on the show.

The podcast can be listened to live at: Kick Back and Kook

Truffle risotto
Ingredients:
1 package Truffle risotto
1 tablespoon butter
1 tablespoon white truffle olive oil
1 cup white wine
2 cups chicken stock
½ cup grated parmesan cheese

Heat the chicken stock in a saucepan. In a separate sauce pan, melt the butter and add the risotto mix. Toast over low heat, stirring constantly for a minute or two. Add the wine and stir until evaporated. Add a ladle of simmering chicken stock to the risotto and cook over low heat, stirring occasionally. As the liquid is absorbed, add another ladle of chicken stock, continue the process until the chicken stock is gone. About 20 minutes.

Turn off the heat, add the white truffle olive oil and parmesan cheese and serve immediately.

If you don’t have the Oil & Vinegar truffle risotto, you can substitute with 1 cup Arborio rice, 4 shallots finely chopped, 1 garlic clove finely chopped and 1 black or white truffle (optional).


Simple Romaine Salad
Ingredients:
4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan
Dressing:
4 tablespoons of Bonsecco extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt

Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.

If you don’t have Oil & Vinegar brand products, substitute the Bonsecco with a high quality extra virgin olive oil, the white balsamic vinegar with a high quality white balsamic; for the garlic mustard, use dijon mustard with 1 clove of garlic crushed. The flavors and flowers sea salt can be substituted with plain salt and pepper.

Use Your Holiday Leftovers to Create Gourmet Dishes

As the holidays approach, one of the most exciting aspects is all the delicious food. Thanksgiving is a day filled with turkey, stuffing, cranberry sauce, mashed potatoes and of course fun with your family. With this holiday comes a tremendous amount of leftovers, which can be just as tasty the following day. As a way to turn your holiday leftovers into a gourmet feast for your friends and family to enjoy, I have created a few recipes of customized Oil & Vinegar dishes. Below you can find some fantastic recipes to try out this holiday season and surprise your relatives with some new flavors even after Thanksgiving is over. Create Oil & Vinegar’s Savory Potato Pancakes and Turkey Mushroom Risotto and let me know what you think!

Savory potato pancakes

2 cups mashed potatoes
1 egg, beaten
1 small onion, minced
1 Tbsp parmesan dipper
3 Tbsp olive oil

Mix together the mashed potatoes, egg, onion, and parmesan dipper in a bowl. Heat the olive oil in a frying pan. Drop large spoonfuls of the mixture into the frying pan, making sure they don’t touch each other. Cook until the bottom is brown and crisp, turn over and cook the other side until brown and crisp.

Turkey Mushroom Risotto

1 package Boscaiolo Risotto
1 cup white wine
2 cups chicken stock
2 Tbsp Extra Virgin Olive Oil
½ cup parmesan cheese
1 cup chopped turkey

Make the Risotto according to the package directions then add 1 cup chopped turkey, mix well and serve.

Package directions: Put 1 tablespoon Extra Virgin Olive Oil in a pan with 1 package Boscaiolo Risotto, stir over medium heat for 1 minute. Add 1 cup white wine; bring to a boil, stirring occasionally. Reduce to a simmer. As the liquid is absorbed into the rice, add the chicken stock one ladle at a time until absorbed into the rice; about 20 minutes. Remove from heat and stir in the remaining olive oil and parmesan cheese.