Playing with oils

This has always been fun for me as with vinegars. My latest love is Tourangelle Oils from California. Last night I use their White Truffle oil in some Jasmine Rice - heaven. Today, I picked cucumbers and a myriad of tomatoes from our garden, sliced them up, and dressed with sweet basil, Hazelnut Oil and Champagne vinegar. They will be great with some meaty bone-in short ribs I am cooking in the Crockpot with a home made BBQ sauce.

I bought a Walnut Oil from Trader Joe's in the same type and size of can but had their label on it. I suspect it comes from the same company because of similarities I see and quality of product. Have you ever tried these oils and what do you like to use them for?

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

[Jenise]

This has always been fun for me as with vinegars. My latest love is Tourangelle Oils from California. Last night I use their White Truffle oil in some Jasmine Rice - heaven. Today, I picked cucumbers and a myriad of tomatoes from our garden, sliced them up, and dressed with sweet basil, Hazelnut Oil and Champagne vinegar. They will be great with some meaty bone-in short ribs I am cooking in the Crockpot with a home made BBQ sauce.

I bought a Walnut Oil from Trader Joe's in the same type and size of can but had their label on it. I suspect it comes from the same company because of similarities I see and quality of product. Have you ever tried these oils and what do you like to use them for?

Karen, I'm totally with you there. I tend to buy too many and always have something going rancid on me, but I can't resist something new. Recently, I bought pistachio oil for the first time. A favorite salad dressing for green leaf lettuce tossed with blue cheese and chopped chives is a simple blend of fresh lemon juice, walnut oil and salt. You need nothing else.

Dovetailing over to Robert's comment, if I had to choose just one nut oil to live with forever, it would be hazelnut.

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

I will think of nothing else until I am able to try this. That just sounds like an incredible combination... reminiscent of butternut squash ravioli with toasted walnut butter I would imagine.

Robert, do you have roasted pumpkinseed oil available in your area? (especially the Styrian stuff) Really excellent with winter squash, sweet potato, or anything like that.

Hazelnut oil is one of the reasons we treck up to Whole Foods in Portland every so often. To the best of my knowledge it is not available in New Hampshire!

Karen, I'm totally with you there. I tend to buy too many and always have something going rancid on me, but I can't resist something new. Recently, I bought pistachio oil for the first time. A favorite salad dressing for green leaf lettuce tossed with blue cheese and chopped chives is a simple blend of fresh lemon juice, walnut oil and salt. You need nothing else.

Jenise, that sounds excellent and will be my salad tomorrow night. I keep my oils on a shelf in the refrigerator. They keep a very long time.

Robert, I see a sweet potato in my menu planning over the next few days. Oh yum! I love rosemary on them as you do, the nut oil will be a great addition.

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

I will think of nothing else until I am able to try this. That just sounds like an incredible combination... reminiscent of butternut squash ravioli with toasted walnut butter I would imagine.

Carrie, I am not sure just what kind of grill you have, but you probably aware of my Ceramic grill. A couple weeks back I did a pork tenderloin on the grill, and I decided to grill a couple sweet potatoes too. Oiled them up with some evoo and stuck them on the grill for an hour at 375 degrees, put the pork on 15 minutes later and both were done right on time. These might have been the best darn sweet potatoes I have ever had. The skin peeled off so easily, leaving the meat that required a dollop of butter and nothing else. Good stuff with pork.

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

Robert, see my reply to Carrie.

I would never have thought to put rosemary on sweet taters (sorry, my roots are showing), but I will try it next time I bake some, and after I visit the WF for hazelnut oil.

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

I will think of nothing else until I am able to try this. That just sounds like an incredible combination... reminiscent of butternut squash ravioli with toasted walnut butter I would imagine.

Carrie, I am not sure just what kind of grill you have, but you probably aware of my Ceramic grill. A couple weeks back I did a pork tenderloin on the grill, and I decided to grill a couple sweet potatoes too. Oiled them up with some evoo and stuck them on the grill for an hour at 375 degrees, put the pork on 15 minutes later and both were done right on time. These might have been the best darn sweet potatoes I have ever had. The skin peeled off so easily, leaving the meat that required a dollop of butter and nothing else. Good stuff with pork.

In CA we have a Big Green Egg, so I will try that when we get back there. I wouldn't have thought you could put them right on the grill! Sounds wonderful. I agree--pork and sweet potatoes are a great combo.

One of my favorite dishes is a baked sweet potato mixed up in the skin with salt, chopped rosemary, and hazelnut oil.

rwj

Robert, see my reply to Carrie.

Bob, we have a Big Green Egg at work. When it cools below 107 degrees down here I will fire it up and do some sweet potatoes on it. I love them grilled!

rwj