Ancient Grains for Modern Meals - Maria Speck [25]
Here is what I do: For everyday cooking and for much of my baking in which the oil is heated, I buy a good-quality but not-too-costly extra-virgin olive oil. For all the other times when the oil is a featured ingredient, I buy the best-quality extra-virgin olive oil I can afford. I use this oil in salads, to drizzle on appetizers, or for dipping bread. I love olive oils that are highly aromatic and I enjoy exploring their different flavors, from buttery to fruity and peppery. I do not buy so-called light olive oils, as they are usually processed and contain only small amounts of virgin or extra-virgin oil. As a result, they lack olive oil’s rich natural flavor.
Unfortunately, most producers won’t describe the aroma of their olive oil on the label, so shopping for it is often a guessing game. Sometimes stores offer olive oil tastings; if not, don’t be shy about asking a store clerk for help. If you do not already have a favorite extra-virgin olive oil, you simply have to purchase with an open mind and be prepared to appreciate the differences in flavor. Certain olive oils can be quite pungent and can be an acquired taste for some, but learning which oils you like is fun to do.
In the Mediterranean, olive oil has always been used by homemakers not only for cooking, but also for baking. I have rediscovered baking with olive oil over the past ten years, finding that it adds a sublime fruitiness and makes for a beautiful crumb in many baked goods. No need to worry that your treats will taste like, well, salad. Just try it and see!
Oh, and if a bit of olive oil drops onto the counter or ends up on your hands, don’t forget to use it as a natural ointment to “cream” your most valuable work tool. Your skin will thank you for it.
SALT
The salt content in our diet has been a contentious issue for many years. Many experts recommend that we cut down on our use of salt. This is not a diet cookbook, but a book that I hope will make you enjoy all food more, and take you into the kitchen more often.
My passion is to make whole grains thoroughly delicious. As a result, I do specify a relatively modest amount of salt to bring out flavors, while giving you the opportunity to adjust it later to your liking. My recipe testers asked for this information as basic guidance. In much of my day-to-day cooking I use fine sea salt, which is a bit coarser than regular table salt.
I never provide an amount for salting pasta water, as opinions of pasta connoisseurs differ on this topic. During testing I ran into another hair-raising issue: salt content in broth can vary considerably, even in the low-sodium kind. Low-sodium chicken broth can have 70 milligrams per cup, and low-sodium vegetable broth or stock can have up to 440 milligrams. So please use common sense when following my recipes and increase or decrease salt as you see fit.
SEAFOOD
From the Mediterranean to the Pacific, all over the world the oceans are being depleted by overfishing faster than we can blink an eye. As I’m finishing this manuscript, the oil has been gushing for weeks into the Gulf of Mexico from a BP oil well, endangering local fishing grounds and so much more. Making the right choice has become increasingly difficult, and I have struggled with these questions as I was developing the recipes for this book. Generally, I try not to serve more than 3 to 4 ounces of fish per person. Whenever possible, I choose fish that has been certified by the Marine Stewardship Council. For more information, see www.msc.org/. A great resource on how to make ocean-friendly seafood choices is the Seafood Watch at the Monterey Bay Aquarium: www.montereybayaquarium.org/cr/seafoodwatch.aspx. The site also offers a pocket guide you can