Full Moon

What happens when you harvest olives is Spain during October's full moon? (Well, besides creating a brilliant marketing hook?) Spain's Pago Baldios San Carlos will say "absolutely the best olive oil pressed from Spain's arbequina and cornicabra olives." The Pago Baldios San Carlos Family has been in the agricultural biz since the 17th century, so they might have the hang of the pressing thing by now. Their view of their products continues to come from a more holistic or living well driven lifestyle + necessity, rather than desire for a luxury product to market. They have many years of evidence that their pressed oil is good for you too. Focus is on quality yielded and not quantity; acknowledging olive oil is only 3% of the world's vegetable oil consumption. A calming reality, I guess.

This award winning oil is also making it's way to the finest Michelin Chef kitchens around world. ImPRESSive. Pun intended.

Pain de Mie

I'm sure you'll agree the aroma of freshly baked bread is comforting during the cold winter season. Pain de Mie is just another way of saying a fresh baked pullman loaf of bread (a long rectangular loaf). Do you prefer yours toasted with butter or jam? Or, maybe you fancy a simple egg salad, tuna salad or BLT sandwich? You might want to go for the full energy classic combo of peanut butter and banana.

Baking really is a science and baking bread successfully proves that there are so many factors to consider when thinking about how your loaf is going to bake-up. For example, the air temperature, the quality of the flour, the type of liquid used - are all to be taken into consideration. But, I'll spare you and won't turn this into a Baking 101 Class. I've given you a basic but fail-safe recipe should you want to bring out your inner most boulanger (bread baker).

Pain de Mie

Recipe by Chef George Hirsch | Makes 1 loaf

2/3 cup milk
2 teaspoons instant yeast
1/4 cup nonfat dry milk
1 cup water
6 Tablespoons sweet butter, softened
2 1/4 teaspoons salt
3 Tablespoons sugar
3 Tablespoons potato flour
4 3/4 cups all-purpose flour

For Full Recipe

Pan of the Hour

I always say breakfast is the most important meal of the day and prefer not to rush through it and compromise the quality of this meal to save a few minutes by eating a breakfast snack. I think of breakfast as the jumping point for my day, and look forward to making it count by allotting enough time for it everyday. My routine breakfast starts with a good juice, banana or fresh fruit, yogurt and cereal with a cup of coffee.  To keep breakfast from being too routine I include eggs + toast every couple of days, which really only takes a few minutes to prepare. Your body will thank you for it mid-morning, when you have all the brain power to think clearly until lunch time. 

Here's the pan that assists me. Yes it's nonstick, which permits me to use less fat when scrambling eggs or making an omelette. Always use a nonstick spatula.

Tip: There's a good rule to follow; the egg pan is only used for eggs. 

Nonstick d5 Pan by AllClad.

Sun-Dried Tomato Olive Tapenade

Where have all the sun-dried tomatoes gone? 

Back in the 80's it was all the rage. It seemed like everything was topped with sun-dries tomatoes. Overdone possibly back then especially when some people were using them in summer season when fresh off-the-vine were readily available. But, food trends happen because something good gets so much attention, even if sometimes overdone. 

Tips: Like now, when the temperature dips south of 30 degrees it's always great idea to keep some on hand. And, since we are in prime holiday season make this recipe as a great pre-dinner hors d'œuvre.

Sun-died tomatoes are more intense in flavor, therefore use less than fresh. Soak dried tomatoes in a small amount of warm water prior to adding to a recipe. Any extra soaked tomatoes may be kept in a small amount of olive oil in the refridgerator for a couple weeks. 

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun-dried tomatoes adds a little sweetness to a traditional tapenade.

Sun-Dried Tomato Olive Tapenade

Recipe by Chef George Hirsch | Makes 1 cup

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 
2 anchovy fillets in oil, drained and finely chopped 
4 cloves caramelized garlic 
2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 
2 small sun dried tomatoes, finely chopped 
4 Tablespoons virgin olive oil 
1/4 teaspoon freshly ground black pepper 
3 basil leaves, chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich. 

Optional: Place small pieces of cooked chicken, shrimp, or savory Brie on tapenade to make variations.