A marinade is usually made of two primary ingredients: oil and vinegar, otherwise known as oil and acid. A marinade’s primary purpose is to spread flavor through immersion and helps to tenderize the meat or vegetables which is soaking in it. A marinade can also provide cooking lubrication on the grill for grilled foods. Olive oil is the normal choice ingredient for most marinades, it adds a pleasing flavor and provides the necessary lubricant for a hot grill. The acid counterpart of olive oil is usually vinegar but it can also be citrus juice, tomato juice, pineapple juice, wine, or even soy sauce. A quality marinade can greatly reduce the game flavor from wild game meats to make them much more palatable.

A variety of flavors can enhance the taste of the marinade. Herbs, onions, shallots, and garlic are the most common additions to marinade. Other ingredients such as ginger, mustard, sugar, and Worcestershire sauce, can also be used. A good mustard vinaigrette, red raspberry vinaigrette, or a red wine vinaigrette is often used as a practical marinade.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

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Bruschetta country style bread

An Italian toasted bread served soaked in olive oil, is called bruschetta. In old Italy, bruschetta was a wintertime dish to be eaten right next to the fireplace as it was being made. It is often enjoyed with red ripe tomatoes and arugula rubbed or placed on top.

Take one loaf of crusty country style white bread and several garlic cloves peeled and cut lengthwise. Cut the bread into slices about three quarters of an inch thick. The traditional way to toast the bread is over a grill in a wood fireplace. We can improvise with an outdoor grill. Place slices on the grill and turn when the first side becomes golden brown. When the bread is golden crisp on both sides, serve a piece along with two or more sliced garlic cloves. Rub the toast with garlic until the garlic virtually disappears into the bread. Drizzle a fine quality olive oil all over until the toast is completely saturated. Sprinkle with sea salt and fresh ground pepper. Serve as an appetizer. Be sure to use plenty of napkins.

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How to make home style Crostini Crostini is a Italian style mild garlic flavored toast. It has many uses and is an ideal accompaniment to antipasto, soups, or can be topped with numerous cheeses or olive oil toppings. You can make Italian crostini yourself in just a few minutes. Cut a thick sourdough baguette into slices about 1/2 inch thick. Using a quality extra virgin olive oil, brush both sides of each slice lightly. Preheat oven to 350°. Place bread slices on a baking sheet and toast until golden brown. You may have to turn them over so both sides are equally crisp. Remove from the oven, and while the toast is still warm rub the top side with minced garlic cloves.

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Good cooking will compel many families to come together, at least momentarily. Remember Aunt Bea’s recipes and her constant kitchen presence?

The kitchen is the center of many American homes. Especially so, in many ethnic family settings. On Sundays and holidays the kitchen becomes full of activity as relatives and guess arrive bringing cooking samples, side dishes, and other favorite culinary delights. The smell of bubbling soup or tomato sauce, fresh ground herbs, and oven roasting meats permeates not only the kitchen, but the entire house, letting the neighborhood know good food and good friends are nearby.

Ever popular Italian food. Mediterranean ingredients and recipes are becoming an integral part of the home kitchen. Cold pressed olive oil is now important to the chefs and cooks of the United States as it has been for centuries to the Europeans. The Mediterranean diet is fast becoming recognized as not only healthy but also delicious with an abundant selection of traditional Italian cooking recipes to choose from. The use of herbs and spices garlic and olive oil contributes to heart healthy and low cholesterol diets.The Mediterranean cuisine can be characterized by one premiere flavor, and that would be fresh pressed olive oil. Food prepared with the fruity and compelling taste of quality olive oil, along with its ever present companion, garlic, brings to mind the Tuscan climate, culture, and heritage. Authentic Italian cuisine can nearly transport one’s mind to the terraces and olive groves of Italy.

Appetizers and hors d’oeuvres are popular additions to full course meals. One style side dish is antipasto. Antipasto is a term that really means “before the meal”. Anitpasti can be hot or cold cooked or raw, very simple, or made with a gourmet flair. It should be easy to make, and made from the freshest ingredients available. The main ingredients of antipasto can be sliced tomatoes, asparagus spears, mozzarella cheese, green olives, kalamata olives, marinated baby onions, salami, and numerous variations of pasta. Family kept recipes will include appetizers, soups, main courses, side dishes, garden salads, vegetables, and desserts.

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