FOOD
We can talk about stoves and pots and knives and whatever, but without quality ingredients, all the rest is an exercise in futility. Foodstuffs are varied and numerous, so we are going to start with a few items and add to them as we go along. If you have any favorite brands, please let us know.
Oils and Flavorings
In early times, oil was a source of unending wealth, and along with salt, has often been credited for the formation of the first cities. Irina and I are oil freaks. One of our favorite pastimes is to go to Williams Sonoma and taste the various oils and vinegars they have. Olive oil is our favorite type, but truffle oil, sesame oil, and others are great, too.
Here are some recommended oils:____________
Olive Oil--Italian olive oils seem to have the largest following, but Greek and California olive oils can be simply outstanding. I recommend these types:
Harrison Napa Valley Estate Extra Virgin Olive Oil: a little peppery with a full olive body
Umberto Cesari Extra Virgin Olive Oil: this oil is from southern Italy and is great for cooking. But I have to admit, I usually buy Trader Joe's house brand of Kalmata olive oil, which I like. It hss a rich, robust taste.____________
Truffle Oil--truffle oil is a great way to get the deep flavor of truffle without having to mortgage your house to buy the actual truffles themselves. However, while popular with amateur chefs, most "experts" disdain the oil as the flavoring comes from perfumes and not the actual oil itself. But to me, the bottom line is that if you like it, use it.
Urbani White Truffle Oil is the best I've found, but Boscovivo White Truffle Flavored Olive Oil is much less expensive and does an adequate job when preparing red meats or some heavy sauces.____________
Balsamic Vinegar--often treated like fine wine, balsamic vinegar has quickly become the vinegar of choice by most chefs. I have tried many, and one favorite is Aceto Balsamico Di Modena Fini. I have been able to find it only at Williams Sonoma. I also like Bistro Blends Heirloom Balsamic. The link below takes you to balsamicos you can eaily order from Amazon. From this list, while most are quite good, I quite like the Acetum Balsamic Vinegar Fiaschetta.
Spices
Spices drove Marco Polo and the European Age of Discovery. Spices are the key to most recipes. I have been experimenting with saffron lately which has, at times, been worth its weight in gold. Fresh oregano and basil are almost a requirement in continental cooking, but most of us do with dried spices.
Sauces
The key to many great recipes is stock. But we don't always have the time to take the 12 or 15 hours it takes to make a good one. Well, we have found the answer.
More Than Gourmet
makes a good variety of concentrated stocks and demi glace. These come packaged in plastic tubs and can last quite a while once opened in the refrigerator. I was a little hesitant at first. The tub of demi glace looked like congealed apple butter. But when I used it for the first time, I was very happily surprised. This is quality stock here, and it makes any dish taste like a million dollars. I've used it in the Shitake Flank Steak listed in the recipe section, I've put a dollup of it in my pasta sauce for a smoother, richer body, and my first attempt at coq au vin using it turned out wonderfully. I've since tried out the duck stock, the chicken stock, and the fish stock. All are wonderful.
More Than Gourmet
