Whenever you are cooking there are certain items you should never skimp on. Balsamic vinegar, olive oil, cheese and even chocolate chips are some of the no no’s of skimping. I promise if you do a blindfolded taste test you will always pick the better product of those items guaranteed. Now I’m not telling you to buy the most expensive thing on the shelf. However do not buy the very cheapest thing you can find either. I promise you will totally be able to tell the difference in your recipes and in the quality of your dishes.
When cooking with olive oil I always like to use the best quality olive oil on the shelf that I can find in the supermarket. If you’re lucky enough to be at a specialty store always ask for help when you’re looking for olive oil there are millions of different varieties case dial truly the case test is the best way to go if you’re in a specially store looking for that special olive oil. When dealing with balsamic vinegar it is easy to want to buy the cheapest thing you can find however with balsamic vinegar I promise you can taste the difference. I less-expensive balsamic vinegar is going to be very very acidic or ask if you buy a more expensive for a little bit higher quality balsamic vinegar it will have a fruitier much more deep rich taste and much less acid. One of my favorite recipes to make in the spring and summer time when I’m entertaining using Siri very simple I love to make bruschetta. This is a basic recipe of tomatoes and garlic olive oil and vinegar I like to use Belsaw make it any other types of herbs and fresh vegetables in your garden better chopped together and use almost like a salsa and served over a slice of toasted bread it is elegant and perfect for any party or just a casual get-together.
One of my favorite places to eat NEVER skimps when using fresh and high quality oils and vinegars~! That is Louie’s Grill and Bar. They truly take the time to order the best for the menu items they serve. You can taste it! No weird after tastes…just pure perfect food! It is also perfect to go in and watch the Playoff games or even enjoy a girls night out on the patio!
Here is my favorite recipes using the freshest olive oil and balsamic vinegar:
Garden Fresh Caprese Bruschetta
2 cups of chopped fresh tomatoes
2 cloves of minced garlic
1/4 cup sliced fresh basil
1/2 cup fresh mozzarella, cubed
1/4 cup fire roasted red peppers
4 tablespoon good quality olive oil
2 tablespoon good quality balsamic vinegar
1/2 teaspoon sea salt
1 baguette, sliced and toasted in the oven
Place baguette slices on a baking sheet. Brush with olive oil and place under the broiler till toasted. (You can also grill the bread on a gas grill)
In a medium sized bowl, mix together the tomatoes, garlic, basil, mozzarella, red peppers, sea salt, olive oil and balsamic. Mix together. Allow to stand 15 minutes before serving. Place either on the toasts individually or in a small bowl for dipping with the bread!
When dealing with chocolate chips you literally can spend as much as you have. Chocolate comes in many many varieties: you have dark, you have bittersweet, unsweetened, and even semi sweet and milk chocolate. I typically like to purchase Ghiradelli brand because it’s easily found in any grocery store or supermarket no matter where I am. If I can give you one giant tip on chocolate chips please please do not buy artificially sweetened chocolate chips. All those little nuggets are is chocolate flavored morsels with a bunch of oil in the shape of the chip. There is nothing chocolate about them! A simple upgrade to just generic semi sweet chocolate chips would be huge when you are talking about overall flavor! Here is my version of a decadent flourless chocolate cake! I make this whenever my Gluten Free buddies come over!
Gluten Free Chocolate Torte
8 ounces bittersweet chocolate, roughly chopped (I use Ghirradelli)
2 sticks unsalted butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 teaspoon vanilla paste
1 teaspoon expresso powder
Ganache:
1 cup semisweet chocolate chips
3 tablespoons whipping cream
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.