Filed under: Grocery
Author: Jamie Rusling
I have a friend who said to me recently that he knows what’s in my refrigerator before he opens it. He said the same thing happens when he visits his parent’s home. However, he said the difference in the flavor of cooking at the two houses is astounding and he can rely on the tastes being the same at home, but at my house the flavors seemed endless and always changing. The secret is simple and lies in the foundation of the oil used in the marinades or in the sauté process.
As a long time member of the Plum Market Team I have watched our product mix change over the years, and I have had the chance to try many recipes involving various marinades and oils at my disposal. For me the most versatile is Olive oil and the various subtleties in changes between Dark and Light are immense. In branching out to other flavored oils my culinary artistry has taken on a new form and here are a few ideas I’d like to share with you:
Olive Oil: Hands down Plum Market has the best price on Colavita extra virgin olive oil. Great cooking oil, I use it constantly. For salads, pasta dishes, and bread dipping my favorite stands currently as Lucini Limited Reserve Organic. For gift giving, the incomparable Laudemio created by Marchesi de’ Frescobaldi.
With flavored oils I use Colavita Pepperolio for Mexican cuisine, Colavita Basilolio for Italian cuisine, and Colavita Limonolio for any of my white fish entrees. On the far edge of my oil universe I’ve used Monini’s Porcini Mushroom Oil for a distinctive burger or vegetarian stir fry; Loriva’s Toasted Sesame oil is great on Soba noodles or pork chops; La Tourangelle makes a roasted pistachio oil that compliments any lamb dish and is also amazing for soy or tempe burgers; Hain’s makes a peanut oil that can take the heat of frying without compromising taste and is great for chicken or turkey.
The sky’s the limit. Take your favorite recipes but create a different foundation and change your oil – often!
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