Archive for Ingredients

Olive Oil

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The best olive oil Amy and I have ever tasted was in a restaurant in Rome in spring of 2026. The owner told Amy it was this, which is not sold in the U.S.: Olio Extravergine di oliva Frezza Serie “Oro Fruttato”

Odore: Fruttato Erbaceo.
Sapore: Leggermente amaro e pungente
Densità: Intensamente corposo.
Colore: Giallo tendente al verde.
Caratteristiche produttive:
Terreno: Argilloso, esposizione sud, sud-ovest
Cultivar: FRANTOIO, MORAIOLO E LECCINO.
Estrazione: A freddo entro 24 ore dalla raccolta.
Stoccaggio: NON filtrato e decantato naturalmente in vasche sotterranee a temperatura costante di 5-10 c°
Destinazione d’Uso: Adatto a tutti i tipi di cucina, generalmente indicato per condire a crudo, esalta qualsiasi tipo di pietanza. Particolarmente indicato per il consumo di fasce di consumatori sensibili.
Conservazione: Evitare esposizione diretta e prolungata ai raggi del sole – Evitare la conservazione a temperature inferiori ai 5° e superiori a 30 C°
Scadenza: Mesi 18 dalla data di confezionamento.

— https://www.oliofrezza.it/product/oro-fruttato

Oro Fruttato

IN THE U.S.

The best oliv oil we have found was in Giuseppe’s Cucina Rustica — https://giuseppesrestaurant.com in San Luis Obispo.

They served it with slices of bread. To the olive oil, they had added grated parmesan, garlic, and a little balsamic vinegar (undetectable amount).

It was from Italy, called (from the label) Jewel of Tuscany: Super Tuscan blend made with superior quality extra virgin olive oil. Packed in the U.S. Ingredients: Extra virgin olive oil, vegetable oil. Distributed by Sogno Toscano Dream Inc., Tempe, AZ 85281. 1 Gal. .785 L., Item # 1000.19. Food service only. This product is not for Retail Sale.

They charged us $61.00 plus tax.

It is for $58.00 + tax and shipping here:

https://donatoonlinestore.com/products/jewel-of-tuscany-super-tuscan-blend?srsltid=AfmBOoo0PKLKtgQaDCxg4xilxq8VCaSUzmQ5Jxaw4UAsJxHO7EsVshXW

“Many chefs strongly recommend Jewel of Tuscany for sautéing, dressing, and for any preparation that requires a medium body high density oil with all the characteristics of an Extra Virgin Olive Oil including aroma, taste and light pepper in the aftertaste.”

Also here: https://www.gfifoods.com/5606015-sogno-toscano-extra-virgin-olive-oil-5606015

“Jewel of Tuscany blend has a very intense fruit bouquet with hints of baby artichokes and aromatic herbs. The aftertaste is characterized by a hint of spice. Jewel of Tuscany is truly a supreme quality Super tuscan blend made with the finest extra virgin olive oil. Throughout the year, we scour each unique region to select the best Italian cooking ingredients and cosmetics. This is valuable addition to what we cultivate at our estate in Bolgheri, Tuscany. All of our products are GMO-free and our suppliers are certified to distribute by the Food & Drug Administration (FDA) regulations.”

Posted in Ethnic_Italian, Ingredients

Amy’s Pizza Crust

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1 1/2 cups water, about 110 degrees F

1 teaspoon active dry yeast

4 cups bread flour

1 teaspoon salt

2 teaspoons olive oil

Pour a couple tablespoons of the warm water into a large bowl. Add yeast to moisten. After a few minutes, add flour, salt, remaining water and oil in that order. Mix with a wooden spoon for a minute. The dough should be shaggy with all the flour moistened. If you have more than a tablespoon of dry flour, add more warm water and mix until all the flour is incorporated into the ball of dough. It can still have spots that are sticky and clumps that are drier, as long as it forms a ball in the middle of the bowl.

Flour your work area and dump your dough out. Knead it until it is springy and smooth. Put in an oiled bowl to rise for 30-45 minutes. Divide in half. (This will make enough for two cookie sheet sized pizzas. If you want smaller pizzas, divide your dough into smaller portions. You can freeze what you don’t use for another time.) Knead each ball of dough again. You can knead on oil instead of flour to keep too much flour from being incorporated. Be careful not to knead too vigorously or pull dough too tightly. You don’t want the developed gluten to tear. Keep the integrity of the smooth surface of the dough intact. Put each ball of dough in its own oiled bowl and cover with an oiled plate. Let rise for two or three hours at room temperature, or longer (even overnight) in the fridge. If you let them rise in the fridge, take your dough out of the fridge and hour or so before you use it to let it warm to room temperature.

Oil two cookie sheets and lightly sprinkle them with cornmeal or semolina flour. Put them in the oven. Preheat your oven to 450 degrees. Lightly flour your work space and gently turn a ball of dough onto the flour. Carefully stretch your dough and/ or roll with a rolling pin to almost the size of your pan. Try to leave bubbles, especially in the edges of the dough, i.e., use a rolling pin only in the center. Even if the oven is not fully preheated, take one of your pans out and put the dough on the pan. For a cookies sheet sized pizza, you need about 3/4 cup sauce. Top your pizza and return it to the oven. Roll out your second ball of dough, take your second pan out, put your dough on the hot pan and top it with sauce, cheese, etc. Return it to the oven. After 5 or 10 minutes, rotate the pans. Bake until the bottom of the crusts brown and the cheese is as toasty as you like.

Posted in Breads, Ingredients

Hard Boiled Eggs

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METHOD A

  1. Put the eggs in a pot and cover with cool water 1 inch above the top of the eggs. Bring to a boil.
  2. Turn of the heat and cover with a lid. Let the eggs sit for 12 min in the hot water.
  3. Remove eggs and cool immediately in ice water.

METHOD B

  1. Bring water to boil under a steaming basket. Put a single layer of eggs in the basket over the boiling water.
  2. Steam for 14 minutes (17 if a double layer of eggs) over the boiling water. This time will
  3. Remove eggs and cool immediately in ice water.

FOR EASIER PEELING

For easier peeling, use older eggs and let them sit in the ice water longer.

TEST conducted 2022-04-16 on Methods A and B with 6 eggs in each. RESULTS: The steamed eggs may have peeled a little easier, but not certain. Method A will probably give more consistent results, since the initial temperature of the eggs will be less important.

Posted in Ingredients

Instant Pot Yogurt

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1 gallon whole milk
1 c plain yogurt

Pour milk into Instant Pot. Push Yogurt button until it says boil. Put a lid on (glass lid ok). When it beeps (temp at 180), turn it off, take the liner out, and cool in an ice bath to 120-125 (110 on small instant read meat thermometer, 120 on small black instant read, 117 on blue lab thermometer) (or just let cool). Stir in starter. Return to Instant Pot and push Yogurt button until says 8:00. When done, set aside 1 cup as starter for next time.

Posted in Ingredients, Snacks

Cocoa

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To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.  Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa’s full flavor.

To convert a cake recipes that uses unsweetened chocolate to one using cocoa:  (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.  Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa’s full flavor.

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