Tag: olive oil

Focaccia Bread..EASY PEASY! Is it food? Is it art?

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This post is dedicated to George Morris, who recently celebrated his 90th birthday. A man of great talent, wisdom, and character, George has been a true inspiration to all who know him. His quiet strength and generosity have made a lasting impact, and his life is a testament to the value of kindness, integrity, and dedication. It’s an honor to celebrate him in this small way.

Don’t let the name intimate you. ‘Focaccia’ bread is the easiest and tastiest bread on the planet. When you have freshly baked focaccia with pasta, chili or make a sandwich ..life is good! YUM! You can make it right in your own home! Don’t forget I said EASY!

This is the best video I found on making focaccia bread, and could not say it better. In my mind, the overnight proofing is very important. And, it breaks up the work time – another bonus. The first time making focaccia may be daunting. Make it again and again. Forget those store bought breads.

INGREDIENTS

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 teaspoons (10 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water: Hint: combine 1/2 cup boiling water with 1 1/2 cups cold water
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • flaky sea salt, such as Maldon or kosher salt
  • 1 to 2 teaspoons whole rosemary leaves, optional 

INSTRUCTIONS

  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately overnight. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid.If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover.If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. 
  2. ·  Line two 8- or 9-inch pie plates or a 9×13-inch pan ( high sides) with parchment paper or grease with butter or coat with nonstick cooking spray. Glass baking dishes, butter is a must.
  3. ·  Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours.
  4. · preheat oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt/ kosher salt.
  5. Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting. Note: each oven temperature is different. Judge the cook time, if you are making it for the first time.

Roasted Sun Dried Tomatoes

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I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are also universally pleasurable to eat. Have a picky eater in the house? Roasted sun dried tomatoes tantalize your taste buds. Roasted tomatoes on your pizza with feta and spinach is a treat! YUMMMM!

Air Fryer Wins!

I dehydrated my tomatoes in the oven and in the air fryer. The air fryer won out in clolor and in flavour. No oil added. I did add olive oil and garlic with herbs as I jarred my sun dried tomatoes. When I say sun dried it is definitely my artificial sun from the air fryer! Like many other cooking methods, air-frying triggers a chemical reaction — the Maillard effectTrusted Source — that improves the color and flavor of air-fried food.

Oven dried Roma tomatoes, and in “sur la table” air fryer. My air fryer looks like a toaster oven. I want to see inside. The air fryer resulted in brighter and tastier tomatoes. So pleasantly surprised! From this picture I let the tomatoes sit longer in the air fryer. They got smaller and crispier. But, stayed a bright red.

Follow the temperature and times suggested by your dehydrator. It may take up to 8 hours in the dehydrator – to dehydrate the tomatoes to the right consistency.

TIPS For Best Results

Use about 3 lbs of tomatoes (or more) It varies. Follow these instructions to get optimum results

  • Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
  • Be careful not to over-dry the tomatoes. They should still be somewhat pliable and have a chewy texture.
  • You might also consider adding a tablespoon of lemon juice or white wine vinegar to each jar prior to sealing them. The acid helps to preserve them even further.
  • To avoid spoilage for longer storage, don’t add garlic.
  • Sun-dried tomatoes should last a month or more when refrigerated.

I put my sun dried tomatoes on pizzas, sandwiches, burgers and salad. Feta cheese is a must in the salad and pizza. These two flavors really pop together.

There is a Tomato Land at Flavor Town!

It’s Better with Butter! ~ Brain Food

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The Brain Needs Good Fat

Butter is not the only Saturated FAT / Cholesterol. Red meat, bacon, cheese, dairy, ice cream and coconut oil are high in cholesterol. Carbohydrates (chained sugar) is the bigger enemy.

Is Colesterol bad for your heart? No

New findings in research of heart attach patients were shown to have normal cholesterol levels. HU-M-M-M? According to the first findings in 2014 systematic review and meta-analysis, research doesn’t support a definite link between saturated fat and an increased risk of heart disease and stroke. These findings hold true today-2023. However, it is essential to monitor cholesterol (saturated fat) in the blood as high levels can lead to a condition called atherosclerosis. {Note: there are new studies / data that carbohydrates is the major cause of atherosclerosis. However sugar is converted to fat inside your body via liver}. Moderation in eating is a good answer.

Atheromatous Artery: Atherosclerosis is narrowing of an artery (stenosis) due to fatty deposits (yellow) on its inner walls. The deposits are made of atheroma, a substance comprising cholesterol, decaying cells, blood cells and fatty proteins. Prevention foods: garlic, pomegranates, bergamot & green tea.

Two Kinds Of FAT

Our bodies need cholesterol, which is a type of LIPID (another name for fat). Cholesterol is actually part lipid, part protein. This is why the different kinds of cholesterol are called lipoproteins. Lipids function as an energy reserve, regulate hormones, transmit nerve impulses; nervous system, proper digestion; the breakdown and absorption of food. We need fat. Fats found in avocados, seeds and other sources of good fats.

  • LDL: (“bad” cholesterol). [Low-Density Lipoprotein]. Red meat (ribs,bacon}, processed food (hot dogs, sausages), and bakery items (sugary cookies, cakes) are notorious for raising levels of LDL cholesterol, the sticky kind that builds up in artery walls.
  • HDL: (“good” cholesterol). [High-Density Lipoprotein]. Foods to Increase your HDL (Good Cholesterol) are avocados, fish, red wine, olive oil, flaxseed, green tea, beans & legumes (lentils).
  • Food Type: Coconut oil (saturated fat) : tested to improve Alzheimer patients. The MCT [Medium-chain triglycerides] in coconut oil aides in the prevention of Alzheimer’s disease. Triglycerides are lipids (not soluble in water). (This prevention is debatable regarding slowing down or prevention of Alzheimers. Two schools of thought.) Remember “Bullet Proof” coffee. The oil added was MCT oil? I usually add MCT oil to my morning coffee.
  • Food Type: Oatmeal is a soluble fiber, which reduces your LDL. Other foods such as white kidney beans, brussel sprouts, apples and pears lower LDL.

Fat is not the enemy ~ Brain is 70% Fat

Good Cholesterol level: A result of under 200 mg per dL (5.2 mmol/L) is desirable. Note: Levels are calculated in milligrams of cholesterol for each deciliter of blood. Monitoring your cholesterol helps you to understand where to cut down. (Ask you doctor to perform this blood test.) Butter is not the main culprit. Get the facts so you can eat butter without guilt.

BUTTER Fans Unite

Cardiac Care

BUTTER is mostly saturated fat. Many people including myself enjoy the taste of butter. Remember Julia Child and French chefs, who proclaimed, “It’s better with butter”. I don’t know who said it first. But, I agree. “most everything is better with butter.”

Solution: Blend a stick of butter with an equal amount of olive oil; a “better butter”; half and half; mono-unsaturated and saturated fat combo. This butter blend spreads like margarine – spreadable straight out of the fridge, so it won’t tear up your toast. A good balance!

BUTTER is more energy dense than cream cheese! Mix it with a good olive oil and you have a masterpiece. My favorite olive oil has a grassy note to it. I love it! 💗 Taste some oils and visit an olive tree farm. You will forever enjoy olive oil better. I took two olive oil courses and have gone to a few tastings. I mainly use GREEK OLIVE OIL. Some oils for cooking and others for adding to focaccia bread or salads. Find your best olive oil.

Olive Oil is Good For you!

I must have my favorite olive oils. Look for Bragg or the delightful Kosterina olive oil if you want an olive oil with grassy notes. If you visit Greece, bring home olive oil, or ship it home!

Kosterina Original Extra Virgin Olive Oil is made with the Greek Koroneiki variety of olives, which gives it a strong grassy flavor, pear-like hints, and signature peppery after taste. The liquid itself is golden yellow, deeply delicious, and sold in small batches. Greek olive oil is my favorite.

Find your Favorite Olive Oil

This fellow has the right idea —> https://www.oliverandgrapely.com/every-olive-oil-tasting-wheel-aroma-flavor-defect/

BUTTER NEWS: It was pointed out to me today that butter has three kinds of fat. And, It was also told that to reduce blood pressure and hardening of the arteries the best method is to reduce fructose, cane sugar and carbohydrates. Artificial sugar increases insulin in the same manner as cane sugar – according to research studies. Carbs are chained sugars.[ Vitamin K2. A form of vitamin K, this vitamin — also called menaquinone — in butter – may protect against heart disease and osteoporosis.] Vitamin A, D, E, B12 also reside in butter.

Butter Fat: 11.52 grams

  • Saturated: 7.29 grams
  • Monounsaturated: 2.99 grams
  • Polyunsaturated: 0.43 grams
  • Trans: 0.47 grams

Good bacteria in your body protects you from various allergies and dis-eases. This good bacteria comes from green, orange, purple, red and yellow vegetables. Or combination of colors. It is the best for you. Just remember the brighter the color the better for you! Sautée your “good” bacteria veggies in the butter/oil combo, or simply butter – oven grill or eat raw.

Pumpkin Soup (Easy Keto & Vegan Recipe)

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The first time I ordered pumpkin soup was at a Thai Restaurant in Toronto, Canada. A slight smile grew on my face from the first spoonful! My first thoughts were, ” amazingly delicious!” It was the coconut milk that embraced the pumpkin flavour so beautifully. I encourage you make pumpkin soup this FALL
KETO recipe of 270 Calories per serving.

Pumpkin Soup Recipe

  • Servings: 10-12
  • Difficulty: easy
  • Print

INGREDIENTS
1 tbsp olive oil
1 onion coarsely chopped
2 cloves garlic grated /pressed
3 pounds cooking {pie} pumpkin -peeled and chopped
1 lemongrass stalk finely chopped
1 tbsp fresh ginger grated
2 tbsp. RED CURRY PASTE (recipe below)
4 cups vegetable stock (or water + 1 tablespoon of Maggi chicken powder or cubes – to taste)
13.5 oz coconut milk

INSTRUCTIONS
1. Heat the oil in a large saucepan over medium-high heat Add the onions. Cook until the onion becomes translucent. Chop Garlic and let it sit for 7 minutes before adding to the saucepan.
2. Add ginger, curry paste and lemongrass. Cook until the stalk becomes soft before adding the pumpkin.
3. Toss the pumpkin in the oil and cook for 5 minutes.
4. Add the vegetable stock, garlic and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
5. Use an immersion stick to blend the soup until smooth, while adding the coconut milk.
Calories: 272 kcal Cuisine: vegetarian

5 Ingredient Recipe (Not counting Spices)

RED CURRY PASTE ~ Home Made

Thai Red curry paste is a classic twist to the regular Pumpkin Soup. A perfect dish to welcome winter with open arms:- See recipe below

Thai Red Curry Paste Recipe

  • 3/4 Onion, chopped
  • 1 Lemongrass
  • 10 Fresh Red chillies , soaked in warm water for 10 minutes
  • 4 cloves Garlic , roughly chopped
  • 1 inch Ginger , or galangal, sliced
  • 1 tablespoon Cumin seeds (Jeera)
  • 1/2 teaspoon White pepper powder
  • 1 tablespoon Lemon juice
  • Salt , to taste

Blend all ingredients together and refrigerate for up to 3 months

COMING IN OCTOBER!

October NEWS: An ITALIAN pasta dish from Tuscany, you probably never had before! Find out this October.

Plus secrets from the PATAK Family!

Mushroom Soup – Boosts Immune System

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This mushroom soup is my very favorite soup! If you want a healthy life, mushrooms will elevate you! Skip the supplement aisle and pick up some mushrooms. An all-natural multivitamin and an antioxidant to fight viruses and a plethora of other age related ailments makes mushrooms a super food. A good reason to add mushrooms to your daily diet. The earthy, beef flavour of mushrooms is a favorite for vegans and an addition to Keto diets. Why is this mushroom soup so splendid? The answer is the porcini mushroom.
Porcini mushrooms are tops in — F-L-A-V-O-R 🌶️ T-O-W-N .

Lady Kathy


Lady Kathy spent summers in Italy eating fresh fish & olives. She helped pick the large porcini mushrooms in the Italian alps for various dishes. Reminiscent of her childhood, Lady Kathy’s Porcini/ Mushroom Soup is a little bit of Heaven on earth!

LADY KATHY'S Mushroom Soup

  • Servings: 5-6
  • Difficulty: medium
  • Print

INGREDIENTS
DEHYDRATED Porcini mushrooms: 10 pieces (a handful) of dried porcini mushroom

FOR THE SOUP:
500 gm ( 2 cups) brown (cremini) mushrooms, washed and quartered
10 parsley (half bunch)
10 cilantro (half bunch)
1 red onion chopped
1 clove garlic
1 tbsp. quinoa (heaping)
3 tbsp. Olive oil
Salt & pepper

INSTRUCTIONS
REHYDRATE Porcini Mushrooms
In a 500 ml (2 cups) measuring cup add the dried porcini and pour 400 ml (14 oz.) boiling water over the mushrooms. Let it stand for 30 mins. The porcini will relax and the trapped sand will fall to the bottom of the cup. After the porcini has cooled, take the porcini slices out of the measuring cup and place them in a 15/20 cm (6″ – 8″) diameter sieve. Rinse them under gently running water to make sure no sand is present on the slices -if needed.

SOUP:

  1. In a medium size sauce pot put olive oil, onion, clove garlic, and sauté until onion turns golden.
  2. Add cremini mushrooms, parsley, cilantro, and 700 ml ( 3 cups) water. Get it to a light boil. Throw out the clove of garlic.
  3. Add 1 tbsp. quinoa, salt and pepper, continue simmering.
  4. Throw the rinsed porcini slices into the simmering soup.
  5. Line the sieve with cheesecloth or 2 sheets of paper towel. Hold it above the pot. Pour the porcini water slowly into the lined sieve so it drips into the soup. Leave the last half inch of water with the debris (if any) in the measuring cup and discard it.
  6. Simmer for 15 mins
  7. With a smaller sieve -or slotted spoon- take out the vegetables etc. and put into a food processor with bit of soup and purée.
  8. Pour purée back into the rest of the soup and stir.

What are Porcini Mushrooms?

A rich, heady, meaty mushroom with a deeper and nuttier flavor than white, button mushrooms. Sold both fresh and dried, porcini mushrooms are prized in Italian and French cuisine. They vary in size from a medium to jumbo sizes – depending on the richness of the soil. These popular mushrooms (also known as king bolete or cèpe in French) are grown naturally in pine forests at the base of trees. Some of the porcini mushrooms may have white spots on them. That is a natural coloring from the skins of the mushrooms. It is not mold and is perfectly safe to eat. Note: Porcini, meaning “piglet” in Italian. Are you thinking truffles? I did not know that porcini mushrooms are regulated by the Italian gov’t, the same as truffles.

Cremini Mushrooms

Cremini mushrooms are small- to medium-sized brown mushrooms that have an earthy, mild taste. While the difference in taste between white button mushrooms and creminis is small, some people find the flavor of creminis to be richer and more appealing.

Mushroom BENEFITS:

Bonus: Aid In Weight Loss Programs! Mushrooms keep a healthy balance of bacteria in the gut and is associated with a strong immune system. Research suggests that turkey tail mushrooms may enhance gut health as it contains prebiotics that feed and nourish the good bacteria in your gut .

FOOD TIP: Shiitake mushrooms are a good substitute for porcini mushrooms.(less earthy but similar meaty texture). A garlic farmer once told me that fresh is best-dried is second best. Microwaving and grilling are the best ways to cook mushrooms without slashing their antioxidant power. Complimentary additions to the soup are garlic, shallots, celery and roasted chestnuts.

Dried Mushrooms

Freezer friendly Mushroom soup is loaded with protein and fiber. Low in saturated fat, gluten free and easy to digest. Make a batch and freeze a few individual servings for an easy cup of soup!!