California Olive Ranch Extra Virgin Olive Oil

California is producing some very good extra virgin olive oil, some using old European varieties of olives, harvested the old fashioned way, and--some high quality extra virgin olive oil harvested in a very modern way, for a fraction of the price. So how is possible to get high quality extra virgin olive oil at a low price? Last week I visited California Olive Ranch, the largest California olive oil producer, and learned just how they do it.


It all comes down to freshness and quantity. California Olive Ranch plants three varieties, arbequina, arbosana from Spain and koroneiki from Greece. Their olive orchards look nothing like what you may have seen in Europe. The olive trees are pruned into a hedge shape that is harvested mechanically, using a harvester specially developed for shaking the trees to get the olives off without damaging them. Less damage means better quality oil.

Here are some numbers for California Olive Ranch:

Their olive trees grow 6-8 feet high

Trees are planted 5 feet apart

There is 13 feet between each row

There are about 675 trees planted per acre

Each tree yields 7-12 pounds of olives

Only 20% of the olive is oil, 55% is water

12 harvesters run 24 hours a day during harvest season

5,000 acres are owned by the company

5,000 acres are managed by 67 farmers who have long term leases

Each truck holds 66,000 pounds of olives

Each truck is unloaded in 35 minutes


Some more facts:

The tree trimmings are mulched

The ground pits and olives, called pomace, is fed to cattle

California Olive Ranch is using bird boxes and buffer zones to minimize the use of pesticides and tests each batch of olives, and has test plots for organic olives


If you ever get a chance to ride a harvester and see the olives jiggle off the trees I highly recommend it! That I got to share the experience with blogging friends Chef John from Food Wishes, Chrystal Baker from The Duo Dishes, Aleta Watson from The Skillet Chronicles, and Jane Bonacci from The Heritage Cook made it all the more sweet!


Speaking of sweet, all exra virgin olive oil should be a balance of fruity, bitter and pungent. The best way to find your favorite, is to taste them...however...California Olive Ranch uses descriptors like intense and bold and mild to help you find one to your taste.


* If you want the freshest olive oil, known as 'olio nuovo in Italy, sign up to buy California Olive Ranch's Limited Reserve.

* If you like a buttery mild oil without too much bite, look for their basic extra virgin olive oil

* If you like a fruitier variety, try the Arbequina

* The Arbosana is most complex

* The Miller's blend is bold and balanced (and a favorite of some bloggers, food writers and chefs too.)

My thanks to California Olive Ranch for inviting me up to visit during harvest and letting me sample their fresh oils!

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

The San Francisco Street Food Festival 2011

There are so many reasons to go to the San Francisco Street Food Festival it's hard to know where to start. First and foremost, for just a few dollars (nothing is over $8) you can eat things you love like chicken wings, cheeseburgers and ice cream to things you may not have tried before like chicken mole croissants or wax moth larvae tacos(!) The festival takes place in the Mission district along Folsom Street between 22nd and 26th. It begins at 11 am and goes until 7 pm. It's also a fundraiser for the presenter, La Cocina.

La Cocina is a non-profit incubator that has helped many successful local food businesses get up and running and the festival showcases many of the entrepreneurs in their program. Some of their graduates include Clairesquares maker of the highly addictive milk chocolate crunchy oat flapjacks, Azalina's luscious Malaysian food an Off The Grid stalwart (and featured in Bon Appetit not long ago), and Kika's Treats. Cristina aka Kika is currently offering a gooey Brazilian cheese (gluten free) bread you must try. Other clients include Donna of Love & Hummus. Her organic hummus is silky smooth and comes in unique flavors including my favorite, roasted lemon and thyme. More favorites? Anda Piroshki and El Huarache Loco who makes the antojitos or Mexican snacks that Alemany farmer's market shoppers adore (count me among their fans).

You will also find some famous local and not-so-local restaurants at the festival too. Been dying to try the food at Flour + Water, Commonwealth, Wise Sons Deli? They will all be there. Last year I fell hard for the chicken wings from Nombe, the succulent cheeseburger from 4505 Meats and the matcha gobs from Gobba Gobba Hey. I have no idea what will win me over this year but I can tell you I am planning on trying the banh mi taco from the Peached Tortilla from Austin TX, La Victoria Bakery pan dulce (you may have read that Luis Villavelaquez has revamped the recipes), Beijing's lamb skewers and the sweet potato pie waffle with bourbon caramel sauce from Pinx. Plan ahead by perusing the full list of vendors.

Last but not least, the festival could just as easily be called the International Street Food Festival. There will be food from all over the world with vendors who are originally from places like Japan, Russia, Malaysia, Mexico and Africa. If you still need encouragement, check out the slide show to see just a few of the smiling faces and to get a preview of the ridiculously delicious food. See you there?

Get the flash player here: http://www.adobe.com/flashplayer

More previews?

SFoodie
SFBG
Eater SF
Bay Area Bites (for vegetarian only picks)

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Behind the scenes with Joanne Weir

It may come as a surprise, but the best thing about being a food writer isn't the food, it's the people you meet. And Joanne Weir is certainly one of them. I met her years ago and we quickly became friends. I've given her advice on blogging and social media and she has always been there when I needed career counseling and the inside scoop on folks in our industry. She's a genuinely nice and generous person full of enthusiasm and desire to help others learn to cook and have fun. Which brings me to her new show-Joanne Weir's Cooking Confidence. It's a natural progression from her most recent shows where she takes individual students into the kitchen and in no time gets them cooking.


'You stayed longer than anyone!' said Joanne as I was leaving. Despite the cramped space, I had a hard time tearing myself away. I wanted to see her at work and to share some tidbits about her new show. First of all it's shot in her home kitchen which gets transformed into a television studio for filming. As executive producer this time around, Joanne has assembled a crack team including director Paul Swenson who has worked with Lidia Bastianich, Eric Ripert and Christopher Kimball, culinary producer Chris Styler who has worked with Julia Child, Jacques Pepin and Jamie Oliver and a cameraman she has worked with since day one, eleven years ago. The result is a smooth quality to the process where everyone seems to know exactly what they are doing and anticipate each other's needs.



So what's different about the new show and what can you look forward to?

* A wider range of recipes
While Joanne is known for Mediterranean cuisine this time you'll get her take on all kinds of food including Indian, Asian and North African. Everyone on set was raving about her Moroccan chicken and sweet potato salad with pumpkin seeds. The day I was there she made an ahi burger with wasabi mayo and a crunchy slaw with grapefruit spiked with ginger and also an Italian pasta with tomato and cream and a salad made with ribbons of zucchini, summer squash and daikon radish. Look for ways to use more unusual ingredients too like farro and fregola.

*Great tips
I always learn something when I watch Joanne's shows. From little things like how to peel ginger with a spoon to making mayonnaise with nothing but mustard, an egg yolk and oil. I've always wondered what the heck to do with red pepper jelly and in this series she make corn muffins stuffed with a spoonful of it. And did you know if a label on produce begins with a '9' it means it's organic?

* Video app
This series will not only have an accompanying cookbook but also an app that has 20+ recipes and exclusive content. Look for it this Fall on iTunes.

* Confidence
You'll see it in the students and you'll see it in Joanne who literally seems more 'at home' than ever before. I talked to her director about it and he said 'She's evolved, you're seeing more of the real Joanne.' Without missing a beat, she balances responding to student's questions with making sure every cooking step is explained. On the day I was there everything was being shot in real time, there was no swapping out of dishes. She's the quintessential cooking teacher on PBS and really what more could you ask for?

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

Meaty Cookbooks Part 1 -- Specialty Meats

I eat a lot less meat than I used to. But I am buying it mostly from butchers I know and trust, usually from Bryan's in Laurel Village. So when I do cook meat, generally a couple times a week, I want it to be something special. My guess is that I am not alone and perhaps that accounts for the huge boom in meat cookbooks?

For 2012, I hope you buy and cook better quality meat. These cookbooks will certainly help.

The Brisket Book is subtitled a love story with recipes. It literally had me laughing out loud with it's cartoons, jokes, stories and more. If you are Jewish, Irish, or even a Texan, brisket is your soul food. The book pays homage with recipes, wine pairings, poems, and everything you need to know to make a version that will make you fall in love. This book and a brisket from Snake River Farms would be the best gift EVER.

Recipes to try include: Brisket burger, braised fresh brisket in stout and onions, brisket with ginger, orange peel and tomatoes, basic barbecue brisket, corned beef with parsley sauce

Goat is the first cookbook I've seen dedicated to meat, milk and cheese from that animal. They say leeks were not commonly available in grocery stores until Julia Child starting featuring them on her TV show. Hard to imagine, isn't it? I'm going to venture the same thing about goat. It accounts for 70% of the red meat eaten worldwide; it's sustainable, surprisingly healthy (less fat, cholesterol and calories than chicken, beef, pork or lamb) and is growing in popularity. I know, you probably can't find it in your local grocery store yet, but soon perhaps... Meanwhile this book will introduce you to farms, teach you new recipes, and entertain you with funny stories and anecdotes.

Recipes to try include: Goat cheese quesadillas, wheat germ banana muffins, braised meatballs with artichoke and fennel, goat mole (negro, rojo and verde versions) one of several goat curries

The latest in a long line of porcine cookbooks, The Whole Hog Cookbook covers chops, loin, shoulder, bacon, spareribs and yes, offal. Libbie Summers is the granddaughter of a pig farmer, she's a chef, food stylist, and knows how to butcher a pig. It's amazing how glamorous she looks posing with pigs! What's not surprising is how appetizing her recipes look. The only bone to pick that I have with this book is the recommendation to use Smithfield products. I am dismayed at their abysmal treatment of workers, animals and the environment and would never buy, let alone suggest their brand. This does not change the fact that the recipes and the book, are quite wonderful. Just please, use pork that comes from the best sources whenever possible.

Recipes to try include: Rosemary bacon scones, sweet apple scrapple, Lula Mae's cola-braised pork shoulder, hog-tied and hungry chili, West African pork stew

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

DAL PALAK

I tried this recipe from Mrs. Mallika badrinath's kurma book. It's a nice combination for roti.I made slight changes in the actual recipe according to our taste buds.I googled so many recipes before trying this one but i found most of the recipes used toor dal / moong dal . I used masoor dal as mentioned in the cookbook.Check out the amazing health benefits of masoor dal in kitchen clinic section. U'll surely try this recipe .

INGREDIENTS

Masoor dal – 1/4 cup Palak / Pasalai keerai – 2 bunches  (hope u all the know the size we get in india) (roughly 2-3 cups after chopping) Turmeric powder – 1/4 tsp Salt and water – As needed, To grind Green chilly – 2 –3 nos Ginger – 1 inch piece To temper Cinnamon – 1 small piece Cloves – 2 nos Methi seeds – 1/4 tsp Jeera – 1/2 tsp Red chilly – 1 no (pinched into two) Garlic cloves – 5 nos (chopped finely) Big onion – 1 no (chopped) Tomato – 2 nos (-do-) Curry leaves – a few

METHOD

Pressure cook masoor dal and palak with turmeric powder for 2 –3 whistles. The dal should be mushy. Grind the ingredients given under "grind" to make a smooth paste by adding required water. Now heat a kadai and temper all the items given above in the same order. Add onions and tomatoes and saute till tomato turns mushy. Add the ground masala and saute well for few mins. Then add the cooked masoor dal & palak mixture and add the required water . Allow it to boil well for few minutes. Serve with roti.!! Note: If u want to serve this for rice , just omit the cinnamon & cloves and try the same.

KITCHEN CLINIC

MASOOR DAL Masoor daal is used in every household to make curries or sambar. It is a very common lentil and easily available as well. Masoor daal cooks very fast and does not need any kind of soaking before cooking it. Even tough people may treat it asa simple lentil; it has many properties which are good for health. People who are purevegetarians can eat this lentil everyday. They will get the same amount of strength that non-vegetarian people have. Many times we see that people complain about having less blood in their body. Doctors recommend some medicines which will increase the blood and red blood cells in the body for such people. Instead of eating those medicines such a person can have curry made of masoor dal twice a week and they would never complain of less blood. This lentil is good as a remedy when a person is facing dysentery problems. Masoor daal is good for the excretory system and helps keeping it clean. It is good for people facing illnesses due to impure blood. Masoor daal reduces the growth of cough in the lungs and helps reduce acidity as well. Soup made of this lentil is given to a patient suffering from fever. It will give strength to the body of the patient as well as keep the blood pure. People who have piles and bleed as lot during excretion should definitely have masoor daal. It will help reduce this problem. Powder made from masoor dal should be used instead of soap for infants and children. This helps restore the moisture in the skin of children. It brings a glow to skin and prevents it from cracking in the winter season. It is used as a face pack when people have very oily skin. It reduces the oil produced from the skin and helps reduce acne and pimples. It also prevents itching of skin. Our daily diet can include a bowl of lentil soup everyday. This will increase the protein content in our body and make us healthy and fit. Masoor dal will also help increase the digestion rate. Many Indian recipes are made using masoor dal.

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Technorati Tags: DAL PALAK FOR ROTI,PALAK DAL,MASOOR DAL RECIPE,MASOOR DAL PALAK FOR ROTI,DAL FOR ROTI,SIMPLE DAL RECIPE ..

Hachis parmentier (aka French shepherd's pie)

I've been thinking of making this French take on shepherds pie for a while but what prompted it was having a large bunch of parsley in the fridge. (You can't win with herbs - either you get a ridiculously small packet that costs the earth or a huge bunch that you end up wasting.)

There are of course many ways of making hachis parmentier which is basically a leftovers dish. A lot of recipes base it on a stew but you can make it with mince which is what I've done here having picked up a cut price pack in the Co-op reduced from £2.50 to £1.65. You can add some fried onion and garlic to it (which I did) and some finely chopped carrot and celery if you want. You don't really want it gravy-ish so chuck in half a glass of red wine if you have some and a splash of beef or chicken stock. (It's worth keeping frozen stock in an ice-cube tray when you need this kind of amount.)

The parsley is a touch I remember from a French cookery writer called Mireille Johnston who presented a BBC series back in the 90s. The books that accompanied the series were great but I left the relevant one in France so had to cook it from memory. If your kids don't like 'green bits' as many children don't you could cut the amount of parsley back to a single layer or mix it up with the mince so they don't (hopefully) notice, although, of course, the little blighters always do.

I can't remember if it had a layer of mash at the bottom of the dish but it's a good idea because you get some delicious stuck on crusty bits at the bottom of the pie.

Hachis Parmentier
Serves 2-4 depending on whether teenage boys are involved
2-3 tbsp light olive or sunflower oil
450g minced beef or lamb
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 level tbsp tomato paste
75ml beef or chicken stock (or frozen stock cubes)*
75ml red wine (or 1 tbsp red wine vinegar and an extra 75ml of beef stock)
Pinch of cinnamon
Salt and freshly ground black pepper
A good big handful of fresh parsley, stalks removed and finely chopped

For the potato topping
800g boiling potatoes, peeled and cut into even-sized pieces (halves or quarters depending on size)
25g soft butter
A good splash of warm milk (about 3 tbsp)
40g comté, gruyère or cheddar cheese (optional)
Salt and pepper

You will also need a medium sized shallow baking dish (I used a rectangular dish that was 26cm x 21cm)

Heat a large frying pan, add 1 tbsp of the oil and fry half the mince until lightly browned. Remove the meat with a slotted spoon, letting the fat run back into the pan then discard the fat. Add the remaining mince to the pan, brown it and drain off the fat in a similar way. Add the remaining oil and fry the onion over a low heat for about 5 minutes until soft. Stir in the crushed garlic and tomato paste and cook for a few seconds. then add the wine, if using and beef or chicken stock. Tip the mince back in the pan, bring to simmering point then season with salt, pepper and a pinch of cinnamon. Turn the heat right down and leave on a low heat for about 20 minutes. (If it gets a bit dry add an extra splash of stock or some of the potato cooking water.)

Meanwhile put the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for about 20 minutes until you can stick the point of a knife in them easily. Drain the potatoes, return them to the pan and cut them up roughly with a knife. Mash them thoroughly with a potato masher or fork. Beat in the butter and warm milk. Season with salt and pepper.


Preheat the oven to 200°C/400°F/Gas 6. Butter your ovenproof dish well and cover the base with a thin layer of mash (just over a third of the total). Sprinkle half the parsley over the top (as above) then cover with the mince. Add the remaining parsley then and spread the potato evenly over the top, roughing up the surface with the prongs of a fork. Sprinkle with grated cheese, if using. Place the dish on a baking tray and bake for 25-30 minutes until the top is crisp and brown. (If you make it ahead and cool it down before baking it it'll take more like 45 minutes)

* when you make a batch of stock it's worth reducing it then freezing it in an ice cube tray when you need a small amount of stock for a recipe like this

http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/mm-nxJbSuSQ/watermelon-and-tomatoe-gazpacho-shots.html

Red for Ferrari, for passion and for this gazpacho. There's only 3 minutes left for the big race...

Get the rest in my blog! See you there!

Passover Chocolate Cherry Cake

Don't forget to check out http://www.koshereye.com/ to see my recipe,  Chewy Almond Chocolate Sandwiches.  These are elegant yet simple Passover cookies that can also be made and enjoyed all year round.

I wanted to make a non-dairy Black Forest-type cake, but the only non-dairy whipping liquid I could find, locally, was Ungers.  Because I don't think it's the tastiest product, I thought it would be different and flavorful to use a chocolate whipped cream-type frosting instead of the Unger's alone.  In addition, I wanted something easier to make.  I was able to find 778 (fabulous) preserves in my kosher market, and voila!  A new recipe was born!

Pareve or Dairy
SERVES 8 - 10

Chocolate Nut Cake
1 cup chopped pecans (plus more if you want to pat them around the outside of the cake -order from http://www.ohnuts.com/ )

1/4 cup matzo cake meal
8 ounces non-dairy Passover semisweet chocolate, chopped (see below for websites)
1/2 cup boiling water

8 large eggs, room temperature
1 cup sugar

Cherry Chocolate Filling
3 cups kosher for Passover non-dairy chocolate, chopped (local or mailorder: http://www.choclat.com/ or http://www.ohnuts.com/.)
3/4 cup warm water
2 cartons (1 quart total) kosher for Passover Non-dairy Topping liquid, thawed (such as Haddar or Unger')
4 -5 tablespoons kosher for Passover powdered sugar* see note
2 jars of Cherry Preserves (I love 778 brand)

For the cake
1. PREHEAT the OVEN TO 350-degrees F. with a shelf in the middle of the oven. Grease two 9-inch round metal cake pans, and place parchment paper in the bottom of each.

TipL Cutting the parchment is easy.  Put your hand in the pan to hold it steady and then with the other hand, cut around the pan with a kitchen-only box cutter, or a knife. 




Place the pecans and the matzo cake meal in the bowl of a processor. Pulse on and off until the nuts are finely ground, about 10 five-second pulses.

Place the chocolate in a small bowl. Pour the boiling water over the chocolate and let it sit for 30 seconds. Stir, or whisk the chocolate until it is melted. The mixture does not have to be smooth.

In a large mixing bowl beat the eggs just to blend. Gradually beat in the sugar. Increase the speed to high and beat until the eggs are thick, pale, and tripled in volume , about 5 minutes.

Sprinkle half of the matzo-nut mixture over the eggs and gently fold into the eggs. Repeat with the remaining matzo nut mix.

Stir 1/4 of the egg mixture into the chocolate, and then gently fold this into the remainder of the egg mixture.


 
 
 
 
 
 
 
 

Pour the batter into the prepared pans. BAKE FOR 18-25 MINUTES or until a tester comes out with no crumbs attached. Place the pans on a cooling rack

 

Loosen the sides of the cakes with a small metal spatula and then let them cool in the pans. Place a piece of waxed paper on a cake, and then a rack or board, and invert the two together.

 Remove the parchment paper, and reinvert so that the cakes are right side up.  The cakes will have sunk just slightly in the center.  Do not try to level the cakes, as they are very tender and will fall apart if you try to level them.  Freeze the top cake for 1 hour to make it easier to handle.

For the Filling
Place the chocolate and warm water in a large microwave-safe bowl.  Microwave on power 4 for 1 minute.  Stir and allow to stand until the chocolate and water are well mixed.  Reheat if necessary, but don't let the chocolate get too hot or it will burn (no higher than 120-degrees F.).  Let the chocolate cool while you whip the creamer.  The chocolate must still be liquidy and slightly warm when you add it to the whipped topping. (If you have a thermometer, 100 degrees F. is a good temperature for blending chocolate).

Pour the whipped topping into a large mixer bowl and add the powdered sugar.  Whip the topping until it forms stiff peaks.  Spoon a large dollup (1-2 cups) of the whipped topping into the chocolate, and stir rapidly to combine (the object is to add just enough so that the chocolate doesn't cool enough to cause the chocolate to harden, but not so little that the chocolate melts the cream).

Stir this mixture into the remaining whipped topping.

Assembly 
Onto the bottom layer of your cake spread the preserves.  I like to use a very thin layer of the jelly and then spread the cherries around.  If you are using the 778 preserves there will be a lot of cherries.  Although the recipe calls for 2 jars, this is so that you have enough cherries.  You will have almost a whole jar of the jellied part left.

So that the cherries and filling do not get mixed up together, spoon on big globs of the filling before spreading it.  The amount to use is personal - we like about 1/2-1-inch of chocolate filling.

Set the frozen layer on top of the spread frosting.

For a rustic looking cake, just add the cherries and filling on top, or for a more polished look, finish the cake by frosting the sides and adding borders.

The cake can be made several days ahead, or can be frozen for up to 1 month.  Defrost in the refrigerator overnight. 

Serve the cake directly from the refrigerator, if possible.

*Note:  If  you cannot find Kosher for Passover powdered sugar, grind granulated sugar in a food processor to get it a little finer.  Add it to the whipped topping liquid, and refrigerate the mixture at least 15 minutes so that the sugar can dissolve.