More thoughts on Extra Virgn Olive Oil

A very common question I get is regarding the use of Olive Oil in the cooking process.
For some, it seems to be the only thing they use. The same 20 dollar bottle used for salad dressings and drizzles is also used for sauteing, roasting and even frying.
But where does this trend come from?
Italy? NO!
The Mediterranean? NO!
How about TV? . . . . Most likely, a few very influential television personalities (who shall remain nameless{but her initials are RR}) cook with only extra virgin olive oil.
How do I feel about this?
I'll tell you reader, I don't feel very good about this at all.
It's just not chemically suited for high heat. Extra Virgin Olive Oil smokes at around 375 degrees. (meaning it literally breaks down in glycerol and free fatty acids) Maybe reach for an oil with a higher smoke point like grapeseed (420) or avocado oil (520)**. Even a vegetable oil (peanut, canola, corn/all around 450) will do the job a little better, though go for organic if you can, most conventional oils are made with genetically modified crops.
For me, mainly its a poor value. You're paying extra money for a great tasting oil that comes with the added perk of health benefits. When you overheat extra virgin olive oil, it loses a lot of these taste properties, and while it doesn't become unhealthy per se. Along with the taste, some those beneficial properties are lost.
So reserve that Extra Virgin Olive Oil for the special applications where you can really appreciate it.

**For a list of oil smoke points go here.

I need a new way to prepare kale, any ideas?

It's good to eat your greens, and a lot of people are trying hard to, but unless you find a way to mix it up, it's hard to stay interested.
Most people go for stewed or steamed, but you have another option: roasting.
It lets you appreciate greens in a whole new manner. Leaving you with tasty, darker, even crispy tidbits.


Roasted kale and root vegetables

1 Bunch Kale
1 lb. Potatoes (I used a mix)
1 lb. Root vegetavbles (I used rutabaga, but carrots, parsnips, sweetpotato, etc. would do)
1 Medium onion
1 tbsp. Garlic powder
Vegetable Oil (I used grapeseed oil)

1. Roughly chop the kale, and dice the root veg into 3/4 inch cubes.
2. Toss everything together. Coat with oil and season liberally with salt.

3a. Preheat your oven and a metal sheet pan to 450 degrees. Spread the kale and vegetables evenly over the pan. It should not pile up, if it does, start a second pan.
4a. Roast, tossing every eight minutes or so, for around 30 minutes, or until the vegetables are cooked and nicely browned.

or

3b. Heat a large heavy bottomed skillet (preferably cast iron) over medium high heat.
4b. Using this same heat, brown slowly (like homefries) tossing every 3-5 minutes, being sure to scrape the bottom, until nicely browned.


5. Enjoy it!

Shown with roasted broccoli and crushed kabocha (from the newsletter)

I make thai curry using Maesri panang curry paste, the end product is not creamy like in restaurants but watery. Any advice?

I love that Maesri paste, it's good stuff.
I have a few suggestions, the first is simply cornstarch, just a little bit goes a long way, and it's a solution sometimes used in Thai (and Asian) cooking. However, some of us westerners are kind of avoiding that stuff.
The second is to add a little bit of roux (cooked flour and butter).
Keep in mind both of these options don't really thicken until the sauce boils. (and the starches explode)
The third is what I do if I can . . . When you buy coconut milk, it's usually separated into solids and water. I just use the solids, and reserve the liquids for something else (soups, sauces . . . . or cocktails). Shake the a little when you're picking it out. It won't slosh around very much if it's separated.
And avoid Lite Coconut Milk, its nothing but coconut milk with a different solid to liquid ratio.

Pretty huh? I know, but I just wanted you to see what you're looking for. I will only use the coconut solids.

I love squash and cook it a lot in the fall, but what can I do with the seeds?

This is a great question, I go through a lot of winter squash this time of year too, and you can eat the seeds from pretty much any squash, barring any mildew or other sickness in the cavity.
This is a great recipe from my friend (and past-chef-to-be-grilled) Ori Cosentino. Good in salads, or just with beer, these seeds are delicious. (She's got a great blog too!)
After scooping out the seeds, separate as much of the pumpkin pulp out as you can. You'll need to dry the seeds out a little bit in the oven before they're ready for toasting. This should run you about 30 minutes in a 325 degree oven.
Now they're ready for this recipe . . .

Smoky Toasted Pumpkin Seeds

1 cup pumpkin seeds

1 1/2 tablespoons olive oil

1/2 teaspoon smoked paprika (pimenton de la vera)

1/2 teaspoon paprika

pinch cayenne pepper

salt

In a large skillet toast pumpkin seeds over a medium heat, tossing every few minutes until mostly golden brown and fragrant. Transfer to a large mixing bowl and coat with oil. While stirring or tossing, dust with the paprikas and cayenne. Season with salt to taste.