Author: Robert Andrews

Pâte à Choux / Croquembouche

croqBefore we begin…

  • You can make your own cream puffs, or just buy them in the grocery store.
  • Pâte à Choux is a hollow pastry that is used for éclairs, profiteroles, cream puffs, and gougères. The gougère has cheese in the dough during the last step.
  • – éclair = long and thin
  • – profiteroles, cream puffs = round
  • – gougère = add shredded cheese during step 9

Ingredients to feed 4 people

  • 1/2 cup (1 stick) unsalted butter,
    cut into 1/2-inch pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 cup of water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 large egg white (set aside)
  • Turbinado Sugar for garnish
 After baking has finished, you will need Pastry cream or even just pudding to squeeze into the cream puff using a piping bag

Step by Step

  1. Preheat the oven to 425° F
  2. Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan.
  3. Remove from heat.
  4. Using a wooden spoon, quickly stir in 1 C flour. It should look like mashed potatoes.
  5. Cook over medium-high heat, stirring constantly, pushing it to the sides, then gathering it back into a ball; until mixture stops sticking to the pan, about 3 minutes. This will cook the flour.
  6. Transfer to the bowl of an electric mixer fitted with the paddle attachment.
  7. Mix on low speed until slightly cooled, about 1 minute. It’s OK if it is warm, just not hot enough to cook the eggs.
  8. Whisk together all of your eggs – well mixed
  9. Raise speed to medium; add eggs, 1/4 cup at a time, until a soft peak forms when batter is touched with your finger.
    – If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
    – Dough will become gooey and ropey, but will come back together. That is when you will add more egg. Scrape the sides of the bowl as necessary.
  10. Once you have a firm dough, pipe onto baking sheet lined with parchment paper. Leave an inch between each piece.
  11. Brush the tops with egg white and sprinkle with Turbinado sugar
  12. Cook hot 425º for 12 minutes.
  13. Turn the oven temp down to 375º and bake another 20 minutes. Exact time will be determined by the shape and size of your puffs.
  14. Bake until the shapes are slightly puffed and golden brown.
  15. They should detach easily from the parchment and feel lightweight – kind of like a sponge or hollow egg shell.
  16. Leave the oven door closed and turn off the oven.
  17. Let them dry out in there for 15-30 minutes more
  18. Take one out and break it open.
    – It should not be wet on the inside. If it is, turn the oven back to 350 degrees and bake 5 more minutes, then turn off the oven and leave the door closed – repeating the testing process.
    – If they are not hollow, it means that you used too much flour. There is no recovery. What you CAN do, is dip them in melted chocolate and make a kind of a chocolate doughnut hole.
  19. When they have finished cooking, poke the puffs with a toothpick. This will allow steam to escape from the inside, which would make them soggy.
  20. Once completely cooled, you can fill them or freeze them for up to three months.
  21. If making a Croquembouche, fill them with creme Anglaise, and dip them in white chocolate (melted in a double boiler) or hot caramel sauce. Stack into a tower. If the tower does not seem stable, put it in the refrigerator to set up every couple of layers.

Oh, one more thing…

  • Croquembouche is traditionally garnished with glazed/spun sugar, as shown on this Food Networks Recipe.

Notes from Alton:

  • Steam pushes the pastry up, creating a cavity – or bubble.
  • The cavity can be filled with pastry cream.
  • Basically bread flour (for machines), butter, eggs
  • Start with 1 C water and 6 TBL butter 1 TBL sugar and pinch of salt
    Leave sugar out for savory puffs – (eg) chicken salad sandwich
  • Bring to a boil
  • 5 3/4 oz flour – weighed with digital scale and stir vigorously
  • Cook until slightly dried, then let cool
  • 4 eggs plus 2 egg whites – Add slowly using paddle beater
  • Use piping bag to make lazy S shapes – round on both ends
  • Preheat oven to 375º
  • Use parchment paper
  • DO NOT OPEN OVEN and cook for 15 minutes
  • Cream puffs – concentric circles about 3-4 inches
  • After 15 minutes, reduce heat to 350º and cook 10 more minutes
  • Pierce side or end to let steam escape
  • Cool – refrigerate a week
  • FILLING: Pastry cream or vanilla pudding from a box – 3/4 of liquid cause you want thick – smaller tip
  • Chocolate coating: 1  C chips and 1 tsp veg oil or melted butter – double boiler
  • Put coating on chilled eclaires

Alt: Pipe into hot oil to make funnel cakes

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Palak Paneer

palakBefore we begin…

  • Palak paneer is one of the most popular Indian paneer recipes.
  • Palak paneer is basically soft paneer or cottage cheese or tofu cubes cooked in a smooth spinach curry.
  • This recipe is from www.vegrecipesofindia.com.
  • This goes very well with naan or pita

Ingredients to feed 4 people

For the Palak Puree
  • 1/2 LB fresh spinach
  • 1 green chilies, chopped
  • 2 garlic cloves, chopped
  • ½ inch ginger, minced
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
For the Garnish
  • a few teaspoons of butter for topping the palak paneer
  • ½ inch ginger, julienned
  • lemon or lime wedges or slices
For the Palak Curry
  • 1 medium sized onion, finely chopped, about ⅓ cup
  • 1 medium sized tomato, chopped, about ⅓ cup
  • 5 garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • a pinch of sumac
  • 1/2 tsp garam masala powder
  • 1 small to medium bay leaf
  • 1/2 LB paneer or tofu or cottage cheese
  • 1/2 C water or add as required
  • 2 tbsp cream, low fat 25% to 35%
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp fenugreek
    -added right towards the end
  • salt as required

Step by Step

Making the Spinach Puree
  1. Rinse the palak or spinach leaves very well in running water. Discard the stems.
  2. Boil 3 cups water with 1/4 C salt.
  3. Put spinach leaves into the hot water.
    Close with a lid and let the leaves sit in the water for 2-3 mins.
  4. Strain the leaves.
  5. Immediately plunge the leaves into a bowl containing ice cold water. This helps preserve the green color of the spinach.
  6. After 60 seconds, drain the cold water.
  7. Add the spinach to a blender with chopped ginger, garlic and green chilies.
  8. Blend into a smooth palak puree. No need to add water. Set aside.
Making the Palak Curry
  1. Heat 1 TBL olive oil in a large pan.
  2. Add the cumin and the bay leaf.  Let them splutter.
  3. Add the finely chopped onions. Saute till the onions become golden.
  4. Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
  5. Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
  6. Once the tomatoes are softened and you see fat releasing from the sides of the mixture., add the turmeric powder, red chili powder and sumac
  7. Stir very well, then add the palak puree.
  8. Stir well, then add 1/2 cup water
  9. Stir again, then simmer for 6-7 minutes or until the spinach is cooked.
  10. Season with salt.
  11. The gravy or sauce will also thicken by now.
  12. Stir and add garam masala powder.
  13. Stir again and then add the paneer or tofu or cottage cheese cubes.
  14. Stir gently and simmer on a low flame till the cubes become soft and succulent – about 1 to 2 minutes.
  15. Lastly add cream.
  16. Stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly.
  17. Switch off the flame.
  18. Stir and serve the palak paneer hot with some naan or pita.
  19. You can top the palak paneer with some butter or cream also while serving.
  20. Drizzle a few drops of lime or lemon juice on top along with ginger julienne.

Oh, one more thing…

  • The paneer or tofu cubes can be also be lightly fried and then added to the curry.
  • If this case, you don’t need to cook the paneer or tofu in the gravy as when frying they are already cooked.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Bread Bowl

This is the perfect presentation for chili, spinach dip.  A filling suggestion from the Feb 2015 issue of Bon Appetit Magazine is at the bottom of this recipe.

  1. Bake a loaf of bread.  Any flavor!  Here are a few of my recipes:
    – French Bread Loaf
    – No Knead Honey Bread
    – White Bread
  2. When you make it, make sure it is more firm than a bit soft.
    It will need to stand up on its own during the baking process.
    Alternately, put the loaf into a greased ramekin to give it a nice flat base.
  3. Bake according to directions.  Internal temperature should be 195 – 200º
  4. Cut a nice wide circle around the top of the loaf creating a bowl shape.
  5. Remove the cap, and then pull out the insides.
    Keep the insides for bread pudding, croutons, etc.
  6. Fill with chili, spinach dip, or other desired filling
  7. For a cold brunch recipe, see below.
  • Layer the bread bowl with salami, cheese, spinach, sliced turkey and cooked peppers.
  • Pack everything nice and tightly in the bread bowl, then put the cap back on.
  • Wrap in foil, then put into a square muffin pan and weight it down creating kind of a panini
  • Refrigerate overnight
  • To serve, slice it like a cake

Mushroom Soup

Feeds four
Prep time 20 min
Cooking time 35 min
Total time about an hour

  • 1 TBL EVOO
  • 5 C cremini mushrooms – cleaned, stemmed, quartered
  • 1 onion – half chopped, half minced
  • 1 TBL AP flour
  • 1 tsp celery salt
  • Dash cayenne pepper – powder or sauce
  • Dash black pepper
  • 1/4 C green onions – chopped
  • 1 clove garlic – minced
  • 1/4 C white wine
  • 2 C chicken broth
  • 1 C hot water
  • 1/4 C sour cream
  • 1 TBL chives – chopped

Serve with French Bread

  1. Clean onions (See note below)
  2. Heat EVOO in a Dutch oven
  3. Sautée mushrooms until softened
  4. Add onion pieces
  5. Cook 5 minutes
  6. Add flour and dry spices
  7. Add green onion and garlic
  8. Deglaze with white wine
  9. Add broth and water
  10. Bring to boil
  11. Lower heat and simmer 20 minutes
  12. Use immersion blender to chop until rustic or smooth
  13. Fold in sour cream
  14. Plate topped with minced chives
  15. Serve with French bread
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Show Stopper Deviled Eggs

Ingredients

  • Six hard boiled eggs
  • 1 C flour
  • 2 beaten eggs (in small cup)
  • 1 C Panko bread crumbs
  • Paprika for garnish afterward
 Yolk Mixture

  • 2 TBL Miracle Whip
  • 1 TBL Dijon mustard
  • 1 TBL relish
  • 1 tsp Sriracha
  • pinch of salt
  • pepper to taste

Step by Step

  1. Cut six hard boiled eggs in half
  2. Remove yolks
  3. Put yolks in a bowl and set aside.
  4. Dip the halved whites in egg, then flour, then egg, then Panko bread crumbs
    – let them rest for about two minutes before frying so that crumbs will stay on the egg better during the fry process.
  5. Put in hot canola oil – about 360º – Done when brown (about 3-5 minutes)
  6. Crush the yolks with a fork in a mixing bowl, then add Yolk Mixture ingredients from above
    – You can add all at once, and then mix to incorporate
  7. Put yolk mixture into piping bag (I use a baggie with the tip cut off of it)
  8. Pipe mixture into fried egg whites
  9. Sprinkle with paprika

Above is my take on the recipe video shown above.

View more recipe videos by Tasty BY CLICKING HERE.

Valentine Scrambled Eggs

2016-02-23 08.23.11Using shaved ham, prepare a rose bowl in which to put sauteed mushrooms

Slice Banana Ginger bread for the starch

Cook scrambled eggs in preheated skillet (350º) with two pads of COLD butter for very fluffy and creamy scrambled eggs.  Butter has built-in emulsifiers.

Top the ‘shrooms and eggs with shredded Parmesan cheese

Serve with Robert’s Jalapeño-Cayenne Ketchup

Alton Brown gave a new method using a carbon steel skillet

  1. Put skillet in the oven and turn on to 350º
  2. Put bacon in the pan and when the bacon is done, remove the pan and set on the stovetop.
  3. Mix in a bowl:  3 eggs, 2 tsp mayonnaise, 1/4 tsp salt, 1 tsp water
  4. Alton uses 1/2 tsp Marissa paste, but you can use a sprinkle of Thunder Powder instead if you’d like
  5. Whisk well
  6. Remove pan from oven and put over medium heat on the oven
  7. Add 1 tsp butter
  8. Pour eggs in the pan and count 10 seconds
  9. Stir and count for another 10 seconds
  10. Stir and count 5 seconds
  11. Stir well and count 5 seconds again
  12. Plate while still having a slight glisten
  13. Serve with toast

“They they are cooked in the pan, they are overcooked on the plate.”

Bread Wrapper Color Tag Codes

Ever wonder why the tags used to seal loaves of bread come in different colors? Far from arbitrary, the color-coded system indicates which day of the week the bread was baked. The color system is even alphabetical: Monday is blue, Tuesday is green, Thursday is red, Friday is white, and Saturday is yellow. (Traditionally, bread wasn’t delivered on Wednesday or Sunday.)

Because bread rarely remains on the shelf for more than a few days, this system is more for internal use among employees than it is for customers looking to get the freshest sourdough possible. But if you favor a local bakery and get to know their system, you could either snag the best deals or the fluffiest dinner rolls in town.

  • Monday – Blue
  • Tuesday – Green
  • Thursday – Red
  • Friday – White
  • Saturday – Yellow

(Go to the back of the shelf because stock is rotated so that the older stuff sells first.

Verified by SNOPES

No, we didn’t forget about Wednesday and Sunday. Most sources refer to a five-day delivery schedule.

Need an easy way to remember this schedule? The colors go in alphabetical order, making it one less thing to forget as you cruise the aisles.

Keep in mind that some companies might have their own system, so check the expiration date when in doubt.

Read More

Buttermilk Baked Chicken

corn-chicken

  • 1 C buttermilk
  • 2 cloves garlic
  • 1/2 onion – minced
  • 3 sprigs thyme
  • 1/2 lemon – juice and zest
  • 1 tsp salt
  • 1 TBL cayenne pepper sauce
  • 8 chicken legs ( drumsticks )
  1. Toss all of the above ingredients together and put into a zip lock bag
  2. Refrigerate for three hours – agitating occasionally
  3. Meanwhile prepare breading as follows:
  • 1 tsp thyme
  • 1 C crushed corn flakes
  • 1/2 C grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  1. Shake, but don’t wipe, buttermilk from the chicken legs
  2. Place chicken in paper bag with breading
  3. Shake and press together – coating the chicken as thoroughly as possible
  4. Spray the rack on your baking sheet
  5. Bake at 400º for 45-50 minutes

 

 

Stuffed Sweet Potato

This is a long process, but a very simple one.  This is a good recipe for a young chef.

INGREDIENTS

  • 1 sweet potato
  • 2 TBL butter
  • 2 TBL EVOO
  • Salt and Pepper to taste
  • 2 TBL stock
  • 1 TBL brown sugar
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 2 TBL milk

STEP BY STEP

  1. Wash sweet potato and then poke it full of lots of holes
  2. Wipe outside with oil, salt and pepper
  3. Bake 45 minutes at 350º
  4. Cut in half (lengthwise) and let cool 10 minutes.
  5. Scoop potato out of the skins
  6. Add butter to the meat, plus ginger and stock
  7. Smash, crush and mix
  8. Add brown sugar, cumin and chili powder
  9. Add milk to get the right consistency
  10. Spoon back into potato skin “bowls”
  11. Bake another 20 minutes
  12. Top with chorizo and crema Mexicana

 

Decorative Chocolate Garnish

Fill a spoon with melted chocolate and drizzle it in a design on waxed paper.
Refrigerate until hard

Use a small balloon and dip it into melted chocolate.
Let it cool, then dip one more time.
Refrigerate.
In an hour, pop the balloon for an edible bowl

Melt milk chocolate in a double boiler just till it is soft and spreadable.
Spread it onto a sheet of small sized bubble wrap
Refrigerate for at least an hour
Break apart and use pieces for garnish on ice cream, cake, etc

Simply use a potato peeler and peel curls off a chocolate bar

Dip a mint leaf into the chocolate halfway

NOTE: If you add a tiny bit of paraffin to the chocolate, it will melt less readily.

Pineapple Pulled Pork Sandwich

Cut pineapple into thick rounds. Remove the core. Grill the rounds.  Set aside

  • Rub boneless pork butt with
    – 1/2  tsp each salt, pepper, cinnamon
    – 1 tsp each cumin, corriander,  garlic powder, onion powder
    – 1 TBL brown sugar
  • Sear all sides in Dutch Oven
  • Pour one bottle dark beer into the Dutch Oven
  • Put pork butt into Dutch Oven
  • Cover and bake at 325º for 3 hours
  • Uncover and bake at 400º for 1/2 hour
  • Let rest 10 minutes, then shred with a fork

While that is cooking, prepare chili sauce as follows:

  • 2 C rice wine vinegar
  • 1 C brown sugar
  • 1 TBL crushed red pepper
  • 3 cloves minced garlic
  • 1 tsp salt
  • SIMMER for 10 minutes
  • Mix in shredded park

You can also prepare the salsa topping

  • 2 TBL cilantro
  • 2 TBL chopped red onion
  • 1 TBL minced garlic
  • 1 TBL grated ginger
  • 1 TBL minced jalapeño
  • 1 TBL lime juice
  • all of the grilled pineapple – diced

Serve on grilled Hawaiian buns or a potato roll

Good also topped with red cabbage

 

 

English Toffee

toffeeThis recipe is adapted from one provided by Becky Butcher. She made this for all the neighbors every Christmas when we lived on Orchid Lane.

  • 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
  • Optional:  Use some white chocolate as well for a nice contrast
  • 3/4 cup pecans, finely chopped
  • 1 cup butter
  • 1 cup sugar
  • 2 tablespoons water
  • 1/8 teaspoon salt (optional)
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350º F
  2. Toast the chopped pecans on a baking sheet in the oven for 6 minutes
  3. Wrap baking sheet with heavy duty aluminum foil, and set aside.
  4. In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally
  5. Temperature will climb rapidly after 285º but this whole process will take awhile.  Be patient – it will come.
  6. Stir in the vanilla.
  7. Pour the mixture into the lined pan.  It will spread but you may have to help it along with a spatula.
  8. Grate the chocolate bar in a food processor or by hand
  9. Sprinkle and spread melted dark (and white) chocolate over the toffee
  10. Sprinkle with the toasted pecans, pressing to set pecans into chocolate.
    – OTHER OPTIONS:  Instead of pecans, you can use dried fruit such as raisins or cranberries, seeds, crushed candy canes or other candy, pretzels, crushed coffee beans, etc.  Feel free to use your imagination.
  11. Let set at room temperature on the counter for 1 hour, or until the chocolate is set.  THIS IS MANDATORY to allow the hot sugar crystals to harden.
  12. Refrigerate for another hour, but NOT UNTIL it has set on the counter for an hour.
  13. Break toffee into pieces.
  14. Store covered at room temperature for up to 1 month.

Choc-Cocoa Pudding

choc-cocoa

  1. Dissolve 1 tsp lemon gelatin in 1/4 C hot water – dissolve – place on counter to cool, but not chill.
  2. Chill your mixing bowl and beaters in the refrigerator
  3. Melt 12 oz unsweetened chocolate chips in a double boiler
  4. Bring 1.5 C heavy cream plus 1 C milk up to a near boil over medium high heat stirring frequently
  5. Mix 2/3 C sugar with a pinch of salt and 1 TBL cornstarch
  6. Mix 2 TBL melted butter in with sugar mixture
  7. Add 1 TBL cocoa and 8 large egg yolks to sugar mixture
  8. Temper into the milk mixture
  9. Add in 2 tsp vanilla
  10. Mix all back in the pot and stir only to thicken
  11. Put melted chocolate in and cook an additional 2-3 more minutes
  12. Ladle into ramekins or desert glasses
  13. Put Saran Wrap on top of the chocolate actually TOUCHING the mixture – this will prevent a skin forming
  14. Refrigerate 3 hours

 

  1. Mix 1/2 C sour cream with 1 TBL white sugar and 1/2 tsp vanilla
  2. Add your cooled gelatin to the sour cream mixture
  3. Using your chilled mixer bowl and beaters,  beat 1/2 C whipping cream to soft peaks
  4. Fold the sour cream mixture into the whipping cream
  5. Put a generous scoop of topping on your chocolate pudding
  6. Top with powdered cocoa or shaved chocolate curls

 

 

 

Beef Stromboli

strom
Any meat, cheese and fillings can be used. Don’t be afraid to experiment. Here is my recipe for PIZZA DOUGH.

  1. Slow cook Chuck Roast, let cool and shred
  2. Roll pizza dough out to approx 6 x 12 inches
  3. Cover with shredded mozzarella – leave one edge along the 12 side clear
  4. Add peppers or other veggie brine mix
  5. Add strips of roasted red peppers
  6. Add any other toppings, but don’t use things with too much liquid (tomatoes, etc)
  7. Egg wash edge
  8. Roll and seal edge, placing this on the bottom
  9. Place on parchment paper
  10. Score top (or poke holes) and brush with oil
  11. Bake for 375º for 25 minutes
  12. Cool 5 minutes before cutting
  13. Cut into 2 inch pieces

 

 

Tips: Oils Demystified

From Tips and Tricks by Robert “Grandpa” Andrews
www.grandpacooks.com/books

As far as calories, oils are all about the same.

Saturated Fats are BAD. Although they have a long shelf life, they are bad for your health. They raise your blood cholesterol. (eg) Butter, beef tallow, lard, coconut oil, and palm oil. Saturated fats are solid at room temperature
Both of the following Unsaturated Fats are good for your heart and brain and help neurological development.

Mono Unsaturated Fats are BETTER for you, although they have a shorter shelf life. (eg) Olive oil, nut oils like almond, avocado, walnut and hazelnut – Low smoke point.

Poly Unsaturated Fats are actually GOOD for you. They have a very short shelf life, so keep refrigerated

(eg) Canola, peanut, safflower and rapeseed oil. They also have a mild flavor and a high smoke point. Canola oil and peanut oil both have a high smoke point and are great for healthy frying.

Smoke Point is an important factor, so I will include several oils where that is all that I have. They are generally not commonly used for cooking, although they do have their purposes. Smoke point is where the oil goes rancid, and food starts to taste bad or burnt. In some cases, smoke point allows poisonous chemicals to be produced – especially in canola and EVOO. Get a good thermometer and don’t exceed the smoke point.

Almond Oil

  • Smoke Point: 430º

Avocado Oil

  • Smoke Point: 520º – Would be good for frying, but it is more expensive than many other choices.
  • Slight green tint with smooth nutty taste
  • 70% Heart-healthy mono unsaturated fats
  • Storage: Cool dark place for a year
  • Flavor: Smooth nutty taste
  • Drizzle over guacamole and/or salsa.  Good also over tomato.

Canola Oil

  • Smoke Point: 470º
  • Do not exceed the smoke point because toxins are produced! Canola contains euric acid with is poisonous.
  • Neutral taste. Good for frying and mixing with herbs and spices
  • Full of antioxidants and anti-inflammatory properties.
  • It is good to sautee AS LONG AS you don’t exceed the smoke point.
  • Heart-healthy Poly Unsaturated Fats and Vitamin E. Helps lower LDL cholesterol.

Coconut Oil
Smoke Points: 280º for Virgin and 350º for Refined
According to American Heart Assn, risks outweigh benefits. Use lightly.
Higher than butter in saturated fat. Raises good HDL and bad LDL.

Corn Oil

  • Smoke Point: 450º
  • A good “all purpose” oil
  • Very rich in phytosterols which can decrease the amount of cholesterol that your body absorbs

Flax Seed Oil

  • Smoke Point: 225º
  • Concentrated Omega 3’s and Omega 6’s
  • Not very shelf-stable, so will keep in the refrigerator only 3 months
  • May ease stomach problems

Ghee – Clarified Butter

  • Smoke Point: 470º

Grapeseed Oil

  • Smoke Point: 435º
  • Grapeseed oil IS NOT the same as Rapeseed oil (See Rapeseed)
    From the seeds of wine making
  • Cancer-fighting and heart-healthy due to phenolic compounds

Hazelnut Oil

  • Look for a light golden color.  Darker than Canola Oil.
  • Toasty, smooth, buttery, delicate
  • Use with Brie or Butternut Squash with brown sugar

Olive Oil

  • Smoke Point: 330º for unrefined and 430º for refined; goes rancid at high temps – do not use for stir fry
  • Extra Extra Virgin has only a very slight difference from Extra Virgin Olive Oil and is mostly just a marketing ploy. There IS, however, a difference between Olive Oil and EVOO.
  • High in mono-unsaturated fats and Antioxidants. Reduces inflamma-tion and lowers risks for heart disease, depression, dementia and Alzheimers.
  • Extra Tip: Look for cold pressed or extra virgin which means that the oil has not been treated with chemicals or exposed to heat.
  • Shelf Life: Try to use within 6 months of opening. It starts to lose antioxidant properties
  • Best Use: Use EVOO for frying at about 350º – No more than 400º

Palm Oil

  • Smoke Point: 450º
  • Slight reddish color
  • Fairly high in saturated fat
  • Typically kills the palm tree to get the oil. Look for oil obtained in environmentally friendly fashion by the “Palm Done Right” label.

Peanut Oil

  • Label should read toasted or roasted.  This is more intense and nuttier.  Steamed peanut oil is much more mild
  • Smoke Point: 320º for unrefined and 470º for refined. Good for Stir fry, sauté, and roasting
  • Refrigerate for a year. It will go rancid in six months on the shelf.
  • Because the allergenic proteins have been stripped away, refined peanut oil is safe for people with peanut allergies.
  • Mono unsaturated fats and the antioxidant reservatrol which is found in red wines
  • Good with shrimp and grilled fish

Pistachio Oil

  • Should be dark green and thicker than most other oils
  • Good served with mozzarella, balsamic vinegar, cracked black pepper and bread
  • Also good brushed over eggplant before grilling

Rapeseed Oil

  • Smoke Point: 470º Do not exceed because toxins are produced!
  • Rapeseed oil IS NOT the same as Grapeseed oil.
  • (Keep reading for a surprising fact)
  • Rapeseed is a winter crop that is produced for the seed.
  • Rapeseed meal is the byproduct. Rapeseed is used to produce Canola Oil, so although you may pay extra for Rapeseed Oil, it is simply Canola!

See Canola Oil

Safflower Oil

  • Smoke Point: 500º
  • This is my go-to cooking oil when I don’t want EVOO taste in my recipe; otherwise I tend to use EVOO.
  • Contains high poly-unsaturated fats
  • Contains NO vitamin E – many others do
  • Very neutral in flavor
  • Also good for a skin moisturizer ! ! !

Sesame Oil

  • Smoke Point: Fairly low.  350º for dark toasted, and 445º for refined. Good for quick stir fry, but not deep frying with prolonged heat.
  • Health: Both poly-unsaturated and mono-unsaturated fats. Improves cholesterol and blood pressure
  • Best Use: Low temperature cooking and dressings.  Quick Stir Frys OK.

Soybean Oil

  • Smoke Point: 450º

Sunflower Oil

  • Smoke Point: 450º for refined, and 225º for unrefined.
  • High in poly- and mono- unsaturated fats
  • Use in low-temperature cooking and as a salad dressing
  • Store in cool dark place or refrigerate.

Truffle Oil

  • Made by infusing truffles with olive oil or rapeseed oil
  • This does not store for a long time – use quickly
  • Fairly pricy
  • White truffle oil is milder than black truffle oil
  • A very little bit goes a long way
  • Drizzle over pasta

Walnut Oil

  • Smoke Point: 320º
  • Healthy: Rich in poly-unsaturated fiats, omega 3 fatty acids – good for your heart and your brain. Great for people with diabetes issues.
  • Best Use: Use for vinaigrette and drizzled on veggies
  • Mix with a bit of cream cheese and honey for a quick delicious spread
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