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Article: Marie Simmons: California olive oil a staple in Simmons kitchen
- Article from:
- Oakland Tribune
- Article date:
- April 1, 2009
- Author:
CopyrightCopyright 2009 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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FOR AS LONG as I can remember, olive oil has been an important
part of my life. My mother cooked with it, and consequently it
became a staple in my kitchen, too.
Today I keep butter in the freezer for the occasional baking
foray, but otherwise olive oil reigns. I pour a thin stream over
salad greens and cooked vegetables, and drizzle it on toasted bread
and hot baked potatoes. I use it to saute onions, mushrooms and
garlic. and to roast vegetables, fish and chicken. It helps "sauce"
most pasta dishes and smooths spreads and dips, such as hummus,
tapenade, aioli and mayonnaise. I even have a recipe for a favorite
orange and walnut olive oil cake that I make from time to time.
A trip to ...