FANDANGO Catering Offers Tips for Cooking w/Olive Oil (from Rice University Event)

FANDANGO Catering is offering a copy here on our blog of the "Cooking with Olive Oil" suggestions and recipes sheet given out at the "Olive Oil from Spain" event last Friday, Oct. 29. 2010 at Rice University's Duncan Hall.

With 240 attendees at the panel talk--at which our Executive Chef Jesús Lumbreras-Calvo was one of the panelists--and another 60+ also attending the tasting portion after the panel (for a total of 300+ attendees), we did not have enough of our cooking tips sheet for everyone! So, here on the blog is a copy of the sheet.


Just to dispel myths, you can make great dishes with olive oil if you choose the right one AND you then season the food and prepare it according to the recipe. Our catering company uses olive oil for all sauteing, braising, roasting, and baking of savory foods, and then our Exec Chef uses fresh herbs and the spices appropriate to the country or region of origin to the dish.


For example, he recently made Chicken Satay for a large wedding and he initially sauteed the chicken pieces, seasoned with Indonesian spices, in olive oil. The bride, whose parents are from Holland and Ireland, and the groom, from Guyana, were ecstatic, as were all the Dutch guests (around 80) who flew in from Holland, and do they know Indonesian food over there! Just goes to show how the right olive oil can be used to cook nearly any savory food. We recommend extra-virgin olive oil and a fruity one at that for most Americans to cook with at home, as the fruitier the oil is, the less acid it has and thus less of a "harsh" taste that some of the more acid olive oils have.

Here is the text of the handout from last week's Rice showcase:


Use flavored oils to bake or sauté chicken, fish, pork, meat, potatoes, or vegetables. Use in the sauté pan or drizzle on top of food in a baking pan. Add a bit more seasoning, such as dried Herbs de Provence, Cajun seasoning, or a salt-free blend.

You can make flavored oils by adding a pinch of chopped fresh herbs, lemon or orange zest, dried red pepper flakes, or fresh garlic cloves. Puree in a blender, starting with a pinch of flavoring, and taste. Add more to taste. You can also use flavored oils to spread on bread to make crostini, then top with cannellini spread, prosciutto and mozzarella, or your favorite topper. Kept in a cool, dry place, fresh-flavored oils last about 1 week.


Use olive oil to make French toast-like savory sandwiches--Make your favorite ham and cheese or other sandwich, dip both sides in egg beaten with milk, let sit for 20 minutes, then fry slowly in olive oil over low heat until golden brown. Sprinkle on a bit of cinnamon or nutmeg. You can also slice into small triangle hors d'oeuvres. Works best with fruity olive oil.


Make an easy pan sauce--Put one turn of olive oil in a sauté pan and heat to not quite smoking. Put seasoned or marinated chicken breasts or tenders, pork or turkey cutlets, or steaks in the pan. Let sauté 1-2 minutes, then turn with tongs. Keep turning every 30 seconds to one minute until nearly done, then add a splash of wine or beer and stir the bottom of the pan to deglaze. Let alcohol burn down, around 40-60 seconds. Check for doneness. Serve with pan sauce poured over. You can also add a little finely chopped onion to the pan before adding the chicken, pork, turkey, or steak and sauté until golden, then push to the side, add the meat, and continue with the turning and deglazing.


Basil Oil (sampled at the event)

Makes 1/2 cup


Blanch one cup packed fresh whole basil leaves in boiling water 1 minute. Drain. Run under cold water, drain, and squeeze out excess water in a paper towel. Transfer basil to processor. Add 1/2 cup extra virgin olive oil and process until basil is very finely chopped. Add 1/2 clove garlic, salt and pepper, and 1/2 tsp. honey. Transfer to a bowl and season with more salt, pepper, or honey to taste. If honey is added and you use this to cook with, watch foods carefully while they cook as they will brown more quickly.

Use as a dipping sauce, to marinade or roast meats and vegetables, as a sauce for pasta, or as a salad dressing.


Bon appetit!

Kristina


Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering & Events
(713) 522-0077
(281) 796-9841