From Our Kitchen
Whether you're on the hunt for a great recipie or looking for healthy cooking tips, you can find them right here in our kitchen. Find delicious meals in our cookbook, or learn about the what's what of Mediteranean cooking in Kaye's Kitchen.
|Posted on July 25, 2019 at 8:00 PM|
Serve over your favorite ice cream!
- 8 cups strawberries, diced
- 5 tablespoons balsamic vinegar*
- 2 tablespoons of sugar
- 1/4 teaspoon freshly ground black pepper
- Vanilla ice cream
- Freshly grated lemon zest, for serving
Combine first four ingredients and refrigerate for at least two hours. Serve over icea cream and top with lemon zest!
|Posted on July 17, 2019 at 5:25 PM|
DEBUNKING THE MYTH - “You can’t cook with olive oil…”
The smoke point of an oil is the temperature at which the oil starts to smoke. The smoke point of any edible oil depends on the Free Fatty Acid (FFA) level. The lower the acidity the higher the smoke point.
Here are the smoke point ranges for olive oil and other common cooking oils.
- Olive Oil or Extra Light Olive Oil -- 390 - 468°F
- Sunflower Oil -- 440 - 450°F
- Soybean Oil -- 440 - 450°F
- Canola Oil -- 435 - 445°F
- Peanut Oil -- 420 - 430°F
- Corn Oil -- 400 - 415°F
- Extra-Virgin Olive Oil -- 350 - 410°F
- Shortening -- 360°F
- Virgin Coconut Oil -- 350°F
Keep in mind that average stovetop cooking is 350⁰F. As you can see, olive oil's smoke point is similar or higher than the smoke point of most cooking oils so the bottom line is…YOU CAN COOK WITH EVOO!
The following diagram shows the influence of FFA on the smoke point of an EVOO.
|Posted on May 24, 2019 at 12:55 AM|
- 4 oz filtered apple cider
- 1 oz Honey Ginger Thyme White Balsamic Reduction (see below)
- 4 tsp lemon juice
- 4 oz vodka
- 6 dashes Black Walnut Bitters
- 1 Tbsp egg white
Honey Ginger Thyme White Balsamic Reduction
- ½ cup Honey Ginger White Balsamic
- 5 sprigs fresh thyme
Prepare Honey Ginger Thyme White Balsamic Reduction.
In a small saucepan, bring Honey Ginger White Balsamic and thyme to a simmer over low heat. Cook for 6-8 minutes, or until mixture has reduced by half and is syrupy.
Remove from heat and store in a mason jar in the fridge to cool. Keeps for 2 weeks.
Fill your cocktail shaker with ice and add remaining ingredients.
Shake for 20-30 seconds and strain into two martini glasses or coupe glasses. Top with foam remaining in cocktail shaker and garnish with fresh thyme.
|Posted on May 24, 2019 at 12:50 AM|
- 2 cups unbleached all-purpose flour
- 1 1/2 cup whole-wheat flour
- 4 large eggs
- 2 cups freshly grated zucchini and/or carrots
- 1 cup Toasted Almond Oil
- 1 cup molasses
- 1 cup brown sugar
- 1/2 cup granulated cane sugar
- 2 1/2 teaspoons baking soda
- 2 teaspoons dry ground ginger
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
|Posted on May 24, 2019 at 12:35 AM|
- 2- 1 pound pork tenderloins
- 1/3 cup Chipotle Olive Oil (for added heat, use Harissa or Cayenne)
- 2 teaspoons Jane’s Italian Spice Blend
- 2/3 cup Chocolate di Torino Balsamic Vinegar; divided (For variety, use Espresso or Fig Balsamic)
Mix olive oil, 1/3 cup balsamic vinegar and spices in a plastic bag. Add the pork tenderloins and refrigerate 4-6 hours or overnight.
Grill tenderloins to internal temperature of 125-130 and then let the meat rest for about 10 minutes. Reduce remaining balsamic vinegar over low heat until it reaches desired thickness. Serve over the sliced pork.