Extra virgin olive oil has undeniable health benefits because it is less processed than regular olive oils. In general, olive oils are generally considered to have the most health benefits, but it's often hard to differentiate between products. If you're looking for an extra virgin olive oil with extra flare, try Rinaldo's Organic Garlic Gold Oil.
Each tablespoon is filled with full garlic flavor. Unlike other garlic olive oils, the flavor is not overpowering or hot. Best of all, you can count on getting the richest flavor from Rinaldo's Garlic Gold. It's produced on Seven Oaks Ranch in Ojai Valley, specializing in cultivating garlic.
Tip: Try sauteeing vegetables in this olive oil for extra flavor or add it to salad dressings for an extra kick!
Cupcakes are out. Cake-Cups are awesome. Created by Billy Mayer, head baker of Bee's Knees Baking Company in Brooklyn, Cake-Cups are one of the most innovative desserts I've tried in a while. Spawned from a very simple idea, Cake-Cups are exactly what they sound like: cake in a cup. Inside each Cake-Cup you will find moist or crumbly delicious cake layered with icing, fruit, mousse, or compote. All ingredients are locally grown and change seasonally. Each individually portioned Cake-Cup has a variety of texture and flavor and has a much more sophisticated taste and gourmet style than a regular cupcake.
I got to try the Yellow Cake with Peanut Butter Mousse and Strawberry Cayenne Jam and the Chocolate Cake Infused with Salted Caramel topped with English Pecan Toffee Crumble. I think the very specific names of the Cake-Cups speak for themselves. Each small cake combines intricate flavors that compliment each other and make this sensational dessert so much more than a boring cupcake. This dessert is perfect for a person with a grown-up sweet tooth.
Tip: Plan on getting married soon? Bee's Knees makes beautiful Cake-Cups for weddings in Bourbon glasses or Champagne flutes that can be personally inscribed and taken home as favors.
Dessert can come in many forms: cake, muffins, pies...we could go on and on. But what about a cocktail? The Drinkable Dessert, created by Divya Gugnani for her recent Sexy Women Eat event, is a sweet, refreshing and waist-line friendly drink perfect to sip when you're out on the town.
Flavored with Chambord, a little bit of champagne, Perrier and lemon juice, it's both tart and tantalizing on the tongue. We suggest mixing this up in your kitchen with your girlfriends for a quick pre-dinner cocktail. It's super easy to create and, if you're like us, you already have a bottle of champagne on hand! Don't forget a sprig of mint as a garnish.
Tip: When you're finished with the Drinkable Dessert, fish out the mint and chew to banish awkward alcohol breath. Now you can hit on that honey across the party without fear!
Drinkable Dessert:
25 ml. Chambord Black Raspberry Liqueur
2 Driscoll's Blackberries
Perrier or Korbel sparkling wine
Splash lemon juice
Sprig of mint as garnish
1. Combine the Chambord, blackberries, sparkling wine (or Perrier) and lemon juice in a champagne flute.
If you don't keep track of all the international food holidays like we do, you should know that yesterday, January 17th 2011, was the fourth year in a row celebrating the International Day of Italian Cuisines. The day began as a way to celebrate the authenticity and quality of Italian cuisines worldwide. Every year a particular dish is chosen in order to keep the integrity of the preparation alive and for everyone to enjoy and pay homage to a specific Italian culinary classic. This year the chosen dish was Pesto Genovese, made with basil.
I was lucky enough to attend the event at the Italian Culinary Academy where ten great chefs battled each other by making the best pesto in order to be chosen for a championship that will take place in Italy. This year's winner, Aaron Oster (Salumeria Rosi's Sous Chef) shared not only his recipe, but also some tips about how to make the proper pesto. According to Oster's advice, "The finished pesto should be thick and not too oily, and a pesto is a sauce that comes to life with a little help from the pasta water." Like all Italian cooking, measurements are only guidelines; to make a great pesto at home, you need to trust your senses. Check out the emerald color, the aroma, the texture, and taste of your pesto. There is nothing like the intoxicating, fresh fragrance of pesto to fill your home and infuse your senses.
Tip: To make incredible pesto like Aaron Oster, spooning a bit of the starchy pasta water over pesto will activate the sauce and brighten the color. After the pesto is mixed into the pasta, add more Grana Padano cheese to make the pesto even more delicious and creamy.
If 2011 has thus far showed us anything, it's that gin is making a huge comeback in many of the year's newest cocktails. Kinky Gin Tea made with BULLDOG London Dry Gin is an excellent, low calorie drink. Made with gin, green tea, Splenda simple syrup, and lemon juice, this drink is light, refreshing, and won't make you feel guilty for consuming extra cocktail calories. And since it's made with green tea, be proud that you'll be stimulating your metabolism, clearing up your complexion, and increasing antioxidants. Who said that cocktails were unhealthy?
Kinky Gin Tea is a unique cocktail that is perfect for someone who isn't a fan of overly sweetened drinks. The simple syrup lightly enhances the green tea just enough, without ruining the herbal taste of the tea. Combined with the crisp zest of lemon juice, Kinky Gin Tea is a drink that everyone should try at least once.
Tip: Try adding a small amount of fresh fruit or fruit juice to this cocktail for a little extra flavor. Depending on the time of year, even fruits such as mango or papaya will add great taste.
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