Unlike most weeks Jess and I finally had some time to relax. Unfortunately, because we had some time to relax we may have over relaxed when it came to our normal duties (Such as grocery shopping). Our typical week has us visiting the grocery store 2 possibly 3 times a week. We do a relatively good job of buying ingredients that can be used for more than one recipe however, we just like to make multiple trips a week to ensure that our food stays fresh and we do a better job of sticking within our grocery budget.

However, with this week having nothing overly special going on we planned on devouring our delicious left-overs and clean out some of our snack stuff as well. Everything was going well until I came home towards the end of the week to find Jess sitting with a bowl of salsa and some pretzels…..

“Salsa…….with pretzels dear…..Really….?!?” I asked.

“Yup” she replies casually as if nothing is out of the ordinary.

“You know if we are that low on food I can totally run to the store today to pick up something up.” I exclaimed.

“Are you kidding me salsa and pretzels are an awesome combination!” She says.

Speechless I tell you speechless! And that’s what got me thinking about today’s post. What weird food combinations that you love that make most people cringe? I personally LOVE …. I repeat LOVE ranch dressing on my pizza. Is this healthy? HECK NO! But it’s delicious! I swear! Jess swears by salsa on her eggs in the morning too. I thought she was crazy until I tried it. Not too bad actually. Now she was swearing by the pretzels and salsa routine and when I tried it I have to admit it wasn’t actually too bad. This then reminded me that my dad loved catsup so much he would actually dip his potato chips in it…. I still haven’t given that one a try, but he says it’s deliciously sweet and crunchy. I’ll spare you the details on how he makes that into a sandwich some days….

So again I ask you… What are your favorite weird food combinations that might make others cringe?

This weekend Jess and I hosted a baby shower for some good friends of ours. It was a relatively simple affair with a surprisingly large crowd of individuals and couples. I don’t know if Jess and I are missing a memo but it seems as though everyone we know is having a baby this year. I guess we are just getting to be the age where most people begin to feel the need to expand their families and begin this new chapter in their lives.

Everyone at the party seemed to be having a good time. Our friend Shanna wanted this to be a couples shower which to me was something I hadn’t heard of before. I was a bit apprehensive at first as not all of the guys who were invited were with someone but think that in the end it was a pretty neat idea. Even the single guys had fun especially when we broke out the string to guess how big her waist had gotten. While most people made a guess from their own waist however, these enterprising individuals thought the measurement of a bust line from one of our particularly busty single female guests was a better guess. Interestingly enough, they were the ones who came closest. Maybe they were onto something and I should have paid more attention?!

Since the shower we were hosting was for some really close friends of ours we wanted to make a cake for them that would be really special. We made this two tiered cake and separated each layer with a layer with vanilla buttercream frosting and strawberries. It was fantastically delicious! I also think that for amateur cake decorators we did a pretty darn good job with the fondant. It was a homemade fondant recipe that tasted way better then the stuff you pick up at the store! Tons cheaper too! I plan on sharing the recipe with yall once we master the art of decorating which I hope will be soon. The only thing that really disappointed me about the cake was that we didn’t make the royal icing stiff enough for the dirty icing, or we filled the layers with too much frosting which allowed the split layers to sag a little bit when the cake warmed up causing a little indentation. Other than that we were really pleased with how it turned out. But that’s one of the things I really enjoy about baking, sometimes you make mistakes and you learn from those mistakes allowing you to do better on the next one.

We also had the pleasure of making quite a few of the appetizers for this event as well. While all of the other appetizers we made were delicious I was particularly surprised and pleased with the recipe we used from the Taste of Home magazine that we had picked up the other month. I really love this magazine as they do a great job of putting together beautiful mouth watering pictures coupled with recipes that really taste great! Their recipe for Potato Salad Bites was fantastic. Submitted by Stephanie Sheridan, of Plainfield, Vermont, the potato salad bites were quick and easy to make and packed some really great flavor that basically made these reminiscent of deviled eggs only with baby red potatoes. This has definitely been cataloged for future reference!

Potato Salad Bites
Taste of Home Magazine
Stephanie Sheridan, Plainfield, Vermont

Ingredients:
10 small red potatoes
¼ cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
½ cup mayonnaise
1 ¾ teaspoons Dijon mustard
1/8 teaspoon pepper
¼ teaspoon salt
Paprika
Parsley sprigs, optional

Directions:

1.Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
2. Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out the pulp, leaving a 3/8 in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion,. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture.
3. Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley in desired.

I don’t know why but sometimes I like to people watch…

Is this just something that I do or are there others out there who do this as well?

I find that sometimes you can learn something about yourself and others just by taking a few moments to step back and watch what others are doing. I was doing just that when I was at the grocery store this weekend picking up my groceries for the week. I happened to be in the olive oil isle when I noticed something that was somewhat frustrating. I was looking for a good extra virgin olive oil for salad dressing and bread dipping as I’ve been trying to eat healthier this year, but much to my chagrin I could not find a quality extra virgin olive oil in sight! While there were plenty of light oils and virgin oils galore I was limited to two extra virgin olive oil choices. Both were in plastic bottles and looked more l like vegetable oil then extra virgin olive oil. What’s up with that?!

Is it just me or has finding quality extra virgin olive oil been getting impossible lately? I guess this might have been why I started watching others who were in the aisle with me. As I was standing there I watched as patron after patron selected the cheaper oils and then one couple came by and I became a little alarmed as I overheard them talking about their going on a diet this year and how they should get the “light” oil instead!

Is this the reason for the decline of quality oils in the stores? Misinformation? Sadly I believe that it is. So to combat this as best I can I decided to write up a little refresher course for those of you who are in the market for olive oils.

How to choose the right olive oil

Buying olive oil has become somewhat of an everyday experience for most consumers. With the explosion of olive oil companies over the past couple of years; choosing the right olive oil can prove to be as daunting a task as picking a fine wine. Like most products quality does come with a higher price, but price does not always guarantee the highest quality. According to the IOOC (International Olive Oil Council) there are differing grades of olive oil that are derived from the ways in which the olive oil is harvested.

What does Cold Pressing Mean?

First, let’s get one of the most commonly misunderstood and confusing terms out of the way. Cold pressing and first pressing are interchangeable terms. The first pressing of the olives will produce the finest grade of olive oil. This process is typically done by hand and without the use of heat or other chemicals hence the interchangeable terminology. To extract more olive oil in the refining process, hot water is typically passed through the olive paste to extract larger amounts of oil. The difference in the two processes is where the term Cold Pressing got its name. Hot is usually the second pressing and produces a lower quality oil.

How do olive oils differ among each grade and what does this mean?

According to the IOOC there are many different types of olive oil. I have done my best to break down each type of oil that you will commonly encounter on your next shopping experience to arm you with the knowledge you will need to make an educated choice.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is regarded as the highest grade of olive oil. Extra virgin olive oil is a direct result of cold pressing and will provide the most natural and flavorful taste of any olive oil. To be classified as extra virgin it must have an FFA (acidity Level) of less than 0.8%. The olive oil must also have the perfect aroma, flavor, color and be free from all defects. The lower the acidity level, the higher the quality of oil, and the more distinctive the flavor and aromas will be. Extra virgin olive oil is great for use with salads and when used for bread dipping.

Virgin Olive Oil

Virgin Olive Oil is the 2nd highest quality grade of olive oil. Virgin olive oil is also derived solely from the cold pressing of the olives but will typically have a milder, fruitier taste and odor. While there are no differences in the way in which the oil is extracted, virgin olive oil typically has an FFA (acidity) level of less than 2% and contains slight defects.

Olive Oil – Light Oil – Lite Oil

Typically these types of oil have been extracted using heat or hot water. The oil will generally have a high to very high FFA level and will contain obvious defects. Manufactures will typically refine this oil which will make it colorless, odorless, and flavorless. To help give it some flavor, small quantities of virgin olive oil will be added; this is typically around 5%- 15%. Contrary to belief Lite or Light oils do not prove to be a healthier option then extra virgin or virgin olive oils. The FDA recently restricted oils previously labeled as lite or light to be relabeled as “Light in Taste” or “Lite Tasting”. Light Olive oil does not have fewer calories and the term light simply refers to its light color, flavor and aroma.

Olive Pomace Oil

Olive Pomace Oil is extracted from the remaining portions of the olives after the pressing or “Pomace” by the use of solvents. The oil is then refined and mixed with a higher grade of virgin olive oil. This is again around 5%-15%.

Infused or Flavored Olive Oils

Infused or Flavored Olive Oils are generally extra virgin olive oils that have been processed with another fruit or vegetable to add flavor. The fruit or vegetable is typically placed with the olives as they are being pressed. The oil is then extracted in either the centrifuge or decanting state leaving behind its flavor. These can be wonderful alternatives to the “normal” extra virgin olive oil as they can add sweetness and make perfect toppings for a salad or fruit.

Here is where things can really start to get complicated. Since the United States is not a participating member of the IOOC, there is a different rating system to govern US produced olive oils. The rating system is based on the acidity, absence of defects, odor and flavor; it is graded as follows:

US Olive Oil Grades

• U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is “free from defects”
• U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is “reasonably free from defects”
• U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is “fairly free from defects”
• U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% “fails to meet the requirements of U.S. Grade C”

One of the largest problems I find with this rating system is largely in part to the vagueness of means in which the olive oil can be produced. Because it is so vague it does not offer the same quality assurance that is received with the IOOC guidelines.

Unfortunately, because the United States is not a participating member of the IOOC, a vast majority of olive oils are being sold under false pretenses as terms such as “Extra Virgin” may be used without legal restrictions. Perfect…right?!

A good olive oil should look somewhat cloudy, especially soon after it has been harvested. If the oil appears clear it means that it may have been refined during the manufacturing process, either in a centrifuge or by decanting process, and will most likely have an additional reduction in quality.

The oil should also be packaged in a dark glass bottle to protect it from the damaging effects of light and surrounding aromas. Since the olive is a fruit, olive oil is a fruit juice. Air, heat and light will cause the flavor or the oil to dissipate.

Finally, avoid buying extra virgin olive oil that is stored in plastic containers as they can absorb compounds in the plastic such as PVC (Polyvinyl Chlorides). The ideal storage temperature is 57 F although room temperature of 70 F works well if the oil is stored in a dark area. While refrigeration does not harm most oils, it is not recommended for expensive extra virgin olive oils as condensation may develop inside the bottle and will affect the overall flavor. I hope this gives everyone a little better idea of what the differences are and what to watch out for on your next shopping experience.

Here’s to a new year and new beginnings!

In my last post I couldn’t help but mourn the loss of my long standing good friend the point and shoot camera that I had used it to create many a good memories. So I feel is only fitting to write it’s obituary here.

This Point and shoot camera having passed on Christmas Day 2009 was well into its fifth year of service and had become obsolete by today’s camera standards. In a world full of DLSR’s and high resolution photos this point and shoot camera struggled to make an honest living shooting food porn. Despite its short comings in megapixels, ISO and Aperture ratings, it had been known to be able to hold its own on a good day against many DSLR’s when it came to photographing its favorite subject of all; Food Porn. While many other cameras would shutter upon gaining such information as to its profession; this point and shoot was proud of its work and didn’t mind long hours of monotonously shooting food in the nude. This well known camera had been known to say many a nights “it’s a dirty job but somebody has to do and it might as well be me”. Survived by none, missed by many a food porn subjects past, the world will forever be a little less nude.

Well now that that is out of the way… Say hello to the new hotness!

This is my new baby! I finally decided that it was time to cough up the dough and get myself a camera that is truly worthy of continuing my food porn legacy. While I know my shots of the bistro salad are not 100 percent up to par with what one would expect from a DSLR. I must say I can already see a noticeable difference and cannot wait to learn all the fine tuning options that are now available at my fingertips.

I wanted to share one of my favorite salads with you because it is a time for new beginnings and I’m pretty sure many of you made a New Year’s resolution to eat a little healthier and possibly lose some weight over the next year. At least I know that was part of my New Year’s resolution and the bistro salad will probably be a big player in that effort. While I know this salad is not the healthiest of salad options out there (probably because we use the bacon fat in the dressing) it is a lot better for you then say a croquet monsieur (which is sounding pretty tasty right now).

The Bistro salad is quick and easy to make and comes directly from one of my all time favorite cook books, The Joy of Cooking. The Joy of Cooking Cook Book is full wisdom and recipes and should be an essential part of every cooks cook book arsenal. It is fresh and delicious and tastes like my favorite of all time foods…. bacon! …. Mmmm…. Bacon…..

Bistro Salad
From The Joy of Cooking

Ingredients:

8oz thick cut bacon, cut crosswise into ½ inch strips
Enough extra virgin olive oil to make ½ cup total
2 shallots, thinly sliced
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 tblespoon minced parsley
1 teaspoon thyme leaves
Salt and black pepper to taste
2 heads large frisee, torn into bite-sized pieces
Courtons
6 poached eggs well drained and trimmed

Directions:

Cook bacon in large skillet until crisp. Drain on paper towels. Pour the fat into a glass measuring cup and add olive oil until ½ cup reached. Set aside.
Cook shallots until softened, about 2 minutes. Add garlic and cook for 1 minute until softened and fragrant.
Add red wine vinegar scraping up the browned bits in the pan for 30 seconds.
Whisk in the reserved bacon fat mixture and stir in parsley, thyme, salt and pepper to taste. Meanwhile, place in a salad bowl frisee.
Toss with bacon and croutons. Top with poached eggs.