A Quote by Jean-Georges Vongerichten
For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.
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You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
If I'm doing an olive oil tasting, I would do a very lean bread: an Italian style or pita bread. You want the flavor of the oil to shine; you don't want the bread or anything else to mask it.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
I make sure to eat dishes made in olive oil, whether virgin or extra virgin; the dish has to be made in olive oil. I believe it's the healthiest oil that you can consume to stay fit.
I love the look of delight on my guests' faces when I serve them a bowl of olive-oil aioli alongside roasted potatoes or a grand Nicoise salad.
I say to my industrialist friends, when you have guests from out of town, I don't care how important they are, you should feed them the essence of Italian culture: spaghetti, bread and olive oil.
A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that.
For wok cooking, use oils with a high smoke point and low polyunsaturated-fat content: grapeseed oil, peanut oil, etc. Sesame oil and olive oil will burn and taste bitter. Oils with high polyunsaturated-fat contents like soybean oil will also make your food texturally unpleasant.
When summer squash is freshly picked, all it needs is a little olive oil, salt, pepper, and maybe a hit of lemon juice.
EVOO is extra-virgin olive oil. I first coined 'EVOO' on my cooking show because saying 'extra virgin olive oil' over and over was wordy, and I'm an impatient girl - that's why I make 30-minute meals!
How is the government going to run without people like us? We make 35 percent of the bread in this country, and that much of the margarine, and cooking oil, and all the other things.
One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.
We go to Italy every winter, and my husband's mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.
While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
Long-stemmed broccoli should be tossed with olive oil and flaky salt and roasted in a hot oven until the florets turn the color of hazelnut shells and shatter on the tongue.
There is a restaurant in L.A. called Crustacean, which is very famous for its garlic crab. Well, I can make garlic crab better than Crustacean. My sauce is so good you'll want to dip your bread in it, put it on your egg omelet, in your cereal, and in everything else.
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