J. Leblanc Nut Oils Hirschmann Styrian Pumpkin Seed Oil
Antara
Cooperative L'Oulibo
Le Vinaigre De Banyuls
Agusti Torelló
Agredolç de Vi
José Paez Lobato
Fleur de Sel
Flor de Sal
Hawaiian Alaea Sea Salt
Salts & Spices
E & A Gispert
Blai Peris Olives
Ecoficus Fig Cakes
Valliser Membrillo
Nougat De Montelimar
Torrons i Mel Alemany
La Maison d'Armorine
Winter Fennel and Apple Salad
Dreamy Mashed Potatoes
Green Beans with Walnut Oil
Fresh Beet Salad
Other Uses for Nut Oils
Salmon Carpacio with few Ingredients
The B E S T Hors d'Oeuvre/ Amuse-Bouche from Provence
The Asparagus Way
Gambas Al Ajillo
Master Recipe: Real French Vinaigrette
Ingredients:
Method:
Mix shallots, mustard, and vinegar together in an airtight container or in the bottom of salad
bowl. Let sit. When ready to serve, add oil and shake container, or whisk oil in to vinegar mixture in
bottom of salad bowl. Taste and add salt and pepper to your preference ( remember the mustard adds a lot
of salt!!!) Reserve 1/2 of the dressing, add balance to greens toss gently until all greens are lightly coated.
Add remaining dressing as needed. Serve.
Winter Fennel and Apple Salad
Ingredients:
Method:
Thinly slice all ingredients and coat as soon as possible with oil (so they don't oxidize);
mix carefully with your hands to separate all the slices and assure even distribution of all the ingredients.
Add fleur de sel to taste and fresh cracked pepper; serve alone or with a first course.
Dreamy Mashed Potatoes
Ingredients:
Method:
Make mashed potatoes using yukon gold potatoes with the quantities from the mashed potatoes recipe from Joy of Cooking or any cookbook
BUT do not add milk or butter. Use the chicken stock for liquid, and add cream fresh to taste. Just before serving add to taste either
Hazelnut oil or Walnut oil instead of butter and finish with fleur de sel.
Green Beans with Walnut Oil
Ingredients:
Method:
Prepare green beans for cooking by stemming, removing any tough or blemished spots and making sure that there are no strings.
Blanche or steam beans according to preference, drain if necessary, salt if needed. Add walnut oil and chopped parsley and toss,
coating beans until they have "wet" appearance. Pepper to taste, garnish with toasted walnuts. For a special treat, sprinkle with a
good blue cheese like Neil's Yard Dairy Colston Basset Stilton.Serve with hearty sandwiches at a picnic, or as an accompaniment to grill
roasted meats.
Fresh Beet Salad
Ingredients:
Method:
Cook and peel fresh beets (see any standard cookbook like JOY OF COOKING for instructions) julienne beets (be careful about stains!!!)
Toss beets and parsley in small amount of dressing; set aside. Toss salad with walnut oil dressing and divide onto serving plates, add
beet/parsley mix. Garnish with fresh black or white pepper.
Other Uses for Nut Oils!
But salads aren't the only place for nut oils:
Salmon Carpacio with few Ingredients
We love to have this as the teaser for roast meat or something big when you want an elegant and exotic first course. Sushi grade salmon can be found/ordered at most Japanese fish shops. Ingredients:Capers Finely chopped shallots Mustard
Method:
Plate the scallops of salmon at the last minute and dress with a generous amount of EVO on top; dust with a conspicuous amount of Fleur De Sel
and sparse few twists of freshly ground pepper. Place any optional ingredients on plate and serve. Ideal beverage: Champagne, or a really
great French Chardonnay (nothing with too much oak or vanilla flavor!)
The B E S T Hors d'Oeuvre/ Amuse-Bouche from Provence
Ingredients:
Method:
Put butter on you slice of baguette, dip the radish in the salt, take a bite of bread etc, and some radish, slurp some beverage and get
reacquainted with those close to you!
The Asparagus Way
I love asparagus the old fashioned way steamed and then dressed with anything (or nothing for that matter) with EVO, mayonnaise, Hollandaise, an ever so softly poached egg and some lemon juice, light aioli. But don't forget to grill these babes or if you don't have the coals going, put them lightly coated with EVO into a flat wide roasting pan in the oven @ 425-450 degrees until they are slightly browned about 10-12 minutes toss with fleur de sel and a dash of lemon zest from your new cool kitchen planer!
Gambas Al Ajillo (shrimp with garlic & olive oil)
Gloria, our resident Catalon, claims the whole reason to eat this is to sop up the resulting oil with the baguette! Ingredients:
Method:
Over a medium flame, heat oil in large sauté pan, add, garlic and dried chili and cook slightly about 45 seconds (DO NOT BURN THE GARLIC).
Turn heat to high, add shrimp and shake the pan. Add sea salt and continue to cook until the shrimp are pink and have curled up - about 2-3
minutes. Serve with the sauté oil and sliced baguette.