Making a roast chicky in the convection oven with lemon juice, EV olive oil, rosemary, salt & pepper, & chopped fresh onion.
To pair with Pinot Noir from Chile, steamed broccoli, & some whole grain crusty bread.
Making a roast chicky in the convection oven with lemon juice, EV olive oil, rosemary, salt & pepper, & chopped fresh onion.
To pair with Pinot Noir from Chile, steamed broccoli, & some whole grain crusty bread.
Last edited by kc7jty; 01-14-2011 at 04:47 PM.
Sounds great, but a tip from my grandmother, who ran restaurants in Italy: save the EV olive oil for salads and such. It's wasted in anything else.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
Is that olive oil generally, or just the EV?Originally Posted by KJ6BSO
When the government's boot is on your throat, whether it is a left boot or a right boot is of no consequence. — GARY LLOYD
The nation we live in is the nation we have built by design, each successive generation raising the wall of tyranny a little higher. - Chris Griffin
Just the EV. She used a lower grade of olive oil for most things and saved the extra virgin for salads. She said that on something like a roast chicken, you can't really pick up the subtleties of flavor in the oil so using the pricey stuff is a waste.
All the world’s a stage, but obviously the play is unrehearsed and everybody is ad-libbing his lines. Maybe that’s why it’s hard to tell if we’re living in a tragedy or a farce.
Nonna was correct (as usual). Save the EVOO for use where the quality of the oil can be tasted. I like to use an EVOO that a friend's brother harvests and presses in Spoleto as a dip. Mince or crush some fresh herbs (basil or rosemary) and just a tad of fresh garlic in the oil and dip crusty wop bread in it. Sprinkle a bit of sea salt on a slice of tomato and add it or a slice of cold Bosc pear and a thin slice of Gorgonzola as toppers. Fat man's delight!
WHAT!?
I buy the EV in the LARGE container & use it for everything including my fried egg sandwich in the morning. Used some bacon grease a couple months back not to waste it and thought eeeww.
Actually had too much rosemary & lemon juice without enough salt but sure beat the hell outta the store rotisserie bombs. Pinot is wonderful with roast chicken.
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