Upon my first tasting of the Marinated Gourmet Olives with Feta, I was able to taste the faintest hint of the herbs in the marinade. At first I though the vinegar was a bit too strong, but when I took my next taste and ensured I had piece of feta with it, the flavors blended well. I think the Marinated Gourmet Olives with Feta can stand alone as part of an antipasto platter. The combination of the black and green olives with the soft feta cheese blended well together with the saltiness from the marinade.

When I tasted the Tuscany Gourmet Olives, I expected to taste something very different than I did with the olives that were marinated with feta. That was not the case, and with this product, it seemed that the vinegar was more overpowering since the cheese was not there to offset it. Tuscany Gourmet Olives seem more suited to be tossed in with a Greek salad or a simple green salad.

Another product that was delivered to me was a fresh salad pesto dispenser, Basilicum dressing. The dispenser is similar to the olive oil misters, but rather than a misting spray, it comes out in a stream. This is an interesting product, in that it tastes like a watered down pesto. The idea behind it seems to be to use it as a salad dressing, but I found it too strong for that purpose. If added to another dish that you were preparing, such as a soup that needed another hit of flavor, this concentrated basil dressing might be just the solution.

The products are being marketed to chain grocery stores in the United States, so be on the look out for them so you can taste them for yourself.

One of the spice blends that is very popular with Penzey’s is their Fox Point Seasoning.  I had been reading on various cooking message boards and blogs that this spice blend was very versatile and added just enough flavor to improve whatever you might be making.  The blend has a combination of dried shallots, chives and scallions.  It can be used to make simple dips for your crudites or add a sprinkling to steamed vegetables or even scrambled eggs.

I decided to try this blend mixed in with my scrambled eggs.  I tend to do a very simple scrambled egg with just a bit of milk whisked in and this time I added 2-3 sprinkles of Fox Point Seasoning.  The result?  Scrambled eggs that had the mild onion flavor that comes from shallots and scallions.  The chives were less noticable, in my opinion.  Adding this blend made what would have been a simple scrambled egg into something much tastier and filled with more flavor.  I’ll be adding this seasoning blend to my eggs from now on!

Now, if you don’t happen to be lucky enough to have a Penzey’s nearby, they do have a fantastic mail-order business.  You can request a catalog, which also includes recipes using their spices and seasoning blends.

When we were out shopping one day, we came across a Microplane 40020 Stainless Steel Zester Grater, and I decided it was time I put one to the test to see what all the fuss was about.  Once I had it home, I started by grating Parmesan cheese.  I was immediately impressed!  Within moments, I had about a half cup of freshly grated Parmesan.  I really could not believe how fast I was able to grate the cheese.  Next, was the clean-up.  All you have to do is tap it over the sink to release what remains and it all drops right out, then you can wash as you normally would. 

This fantastic tool has quickly become a favorite of mine; I would highly recommend getting one if you haven’t already.  You’ll love it!

photo courtesy of Amazon.com

I was still hesitant to jump on the Pressure Cooker Bandwagon as visions of the old style cookers were still popping into my head. My friend had taken a cooking class at a local cooking school and bought one on her way out that night. She told me how simple it was to use, and that you can make many dishes in an extremely short amount of time. So, I decided to take her up on her offer, since I am always looking for ways to make dinner quickly on busy nights.

The dish she made was Spinach and Pancetta Risotto. Now anyone who has made risotto knows that this is a time consuming dish that requires a lot of attention and constant stirring. Well, if you make it in the Pressure Cooker, you will have the most incredible, creamy risotto in just 6 to 9 minutes at high pressure. Yes, you read that right, 6 minutes. No stirring required! I was sold immediately, and my husband bought me a pressure cooker back in December. I have been referring to a cookbook by Rick Rodgers and Arlene Ward, Pressure Cooking for Everyone and each recipe I have tried has been wonderful. The possibilities are endless; for example, you can make chicken stock from scratch in about 30 minutes and mashed potatoes in about 15 minutes.

I must tell you, that today’s Pressure Cookers are far imroved over the older ones that you may still find at garage sales. They have safety valves that won’t allow you to open the lid while there is pressure inside the pot. When you first begin using a Pressure Cooker it is suggested to begin by not cooking for the full suggested time, in order to test if the dish is done. You can easily bring it back to high pressure quickly for another couple of minutes to ensure that the dish is fully cooked. I have the Fagor Duo Combi 5-Piece Pressure Cooker Set which is a stove-top model and have been thrilled with it each and every time I have used it. It really is simple to use, and the manual explains everything really nicely. This is one kitchen appliance any busy parent should have in their kitchen.

Pancetta & Spinach Risotto
by: Arlene Ward - Adventures in Cooking

Servings: 2 (but, those are VERY generous… we figured it was more like 4 main course servings)

Ingredients
2 tbsp unsalted butter
1/4 lb. Pancetta, chopped
1/2 cup chopped onion
2 tsp chopped garlic
3/4 cup Arborio rice
3 fresh plum tomatoes, peeled and diced (I forgot to peel the tomatoes this time, and didn’t really notice a difference)
1/4 cup white wine
1 3/4 cup chicken stock
salt and peper to taste
1/4 lb fresh baby spinach
3/4 cup cooked white cannellini beans
1/2 cup Parmegiano Reggiano cheese
1/4 lb. Fontina cheese

Directions
In a 4 qt. (or larger) pressure cooker, heat the butter and add the chopped pancetta. Slowly saute the pancetta until it renders out and becomes slightly colored. Add the onion and saute lightly. Add the garlic. Add the rice and coat it with the butter. Add the wine and reduce until it is absorbed (this won’t take very long at all). Add the diced tomatoes, stock and seasonings. Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes. Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture. Quickly add raw spinach and replace the lid on the pot. Do not turn the heat on. After a few minutes, open the lid and stir in the spinach. It will wilt from the heat in the risotto. Add the cooked beans and the Parmegiano Reggiano and the Fotina cheeses - stir to allow the melt into the risotto. Serve immediately. Remarks: This recipe can be scaled up to make more servings easily.

Bountifuls are another low-calorie dressing option for those looking to have a nice healthy salad without going overboard with the dressing. For 2 tablespoons it’s only 35 calories and 1 gram of fat. That’s something I can appreciate! There are 4 different dressings to choose from based upon the type of salad you are in the mood to serve: Tuscan Romano Basil, Hearty Italian, Berry Delight and Simply Santa Fe.

First, I tried the Berry Delight as an addition to my low-fat yogurt and granola afternoon snack. It has nice chunks of fruit in it and added a whole new dimension to the yogurt. I think this dressing could be used as a simple topping to ice cream or even a slice of pound cake with a bit of whipped topping. It’s full of summer flavor.

I used the Hearty Italian on my salad at lunch one day, and the flavor was a sharper than what I typically like for an Italian dressing. I would use it as a marinade over grilled chicken rather than as a traditional salad dressing. However, the Tuscan Romano Basil makes a wonderful dressing for even the simplest salad of Romaine lettuce and tomatoes. I would also imagine this one could be used throughout the summer as a marinade or as a simple addition to grilled vegetables.

My least favorite was the Simply Sante Fe. I have to preface this by saying that there is cilantro in it and I am one of those people who just can’t handle that herb. The dressing has a bit of spice to it and bits of corn, red peppers and tomatoes in it. I can see this being used as in a spicy pasta salad or even a taco salad. It has a lot of flavor, but the cilantro was a bit overpowering for me.

Overall, I think Wish Bone has created a fantastic new line of dressings. There are a lot of possibilities, and you can get some great recipe ideas on how to use these dressings by visiting Wish Bone. You can now find Wish Bone Bountifuls in your grocers salad dressing aisle. Also, watch out for 2 new additions to the Wish Bone Spritzers: Ranch and Honey Mustard Buzz; they should be available this spring.

Photo courtesy Wish Bone.

Background on Garofalo Signature Pasta:

“Garofalo Signature pastas are created from only the finest durum wheat sourced from across the globe by owner Massimo Menna. Durum wheat used to create Garofalo Signature pastas must meet the highest standards for protein content and color quality to guarantee a product with superior aesthetic and flavor that will perform consistently whether prepared by a professional or home chef. ”

I was very interested to try the Whole Wheat Rotini since I have been trying to incorporate more whole grains into my meal planning. Rather than cover it in a sauce, I wanted to really taste the flavor of the pasta and just used a little extra virgin olive oil on it. I was pleasantly surprised that it tasted very much like traditional pasta. It cooked up perfectly using the package directions and the color was much lighter than what I have seen with other whole wheat pastas. I think that this whole wheat pasta would easily be incorporated in just about any traditional sauce and no one would even realize they were eating a healthier pasta.

There was an interesting cut of pasta that resembles calamari rings, Calamarata. This has to be one of the most interesting pastas I have ever seen. Garofalo recommends a mushroom sauce to go with this pasta, but after making the pasta I think it would be paired well with any thick and creamy sauce. The Fettucine served with an Alfredo Sauce was another winner with my family. The Penne Rigate is unique in that it not only has ridges on the outside of the pasta, but also on the inside. This allows the pasta to grab hold of more sauce, which makes it different from the Penne Rigate I have seen at my local grocery store.

Overall, Garofalo pasta went over very well with my family. Right now, it is currently available at Costco stores on the West Coast, Piggly Wiggly in the South and Midwest, as well as A&P and specialty grocery stores in the Northeast.

Photos courtsey of Garofalo Singature Pasta