Ollive Oil

I love to cook with olive oil. It adds a certain flavor and it is healthy. I was asked about Olive Oil since it is a fat and what the benefits are. So I found this link to the Mayo Clinic website. Check it out

http://www.mayoclinic.com/health/food-and-nutrition/AN01037

In some cultures Olive Oil is also used as skin lotion and on dry hair. Who knew??  I still like it best in food.

Old Cook Books

A friend gave me some very old cook books. It is interesting to see how things have changed and some things are the same.  The tried and true methods still work with some modern tweaks and new technology. But the basics are still a good place to start.  The biggest difference is that much of our food is already processed or has been enhanced in way our ancestors never knew about. That does change the availability and taste of food.

The top methods in all the cookbooks were Low and Slow on roasts and turkeys. (Which is still a good idea) And the use of butter and shortening for cakes and pastries.  No matter how we try there is still no substitute for butter in some dishes. 

I am experimenting with the recipes and will incorporate some in my new cook book next year.  I may post some here too.

Great Class today!

Thank you to all that attended!  We had a great class with lots of good food! For those who missed it, The Sheppard's Pie was excellent.  I used the Williams Sonoma Caramelized Onions Braising sauce to cook the brisket. The beef was very tender and the sauce was delicious! 

You can always cook once and eat twice. The best food is any that you like and want to eat. 

I was asked during class about what wine to cook with.  The only answer is the wine you want to drink with dinner or one that you would drink. Do not use "cooking wine" as it has added salt.  I use a dry vermouth for a lot of dishes (including fried rice) to deglaze the pan and add another layer of flavor. It adds a great flavor that most people will not recognize. 

Have a great evening and send in you questions and comments!!