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The Olive Oil Hunter News #58

Posted on by The Olive Oil Hunter

Pork Chops with Apple Balsamic Vinegar and Capers and Shrub Coolers Recipes, Spotlight on Apple Balsamic Vinegar, and Pairing Vinegar with Your Fresh-Pressed Olive Oils

Vinegar Essentials, Part II

The next vinegar I want to introduce you to is one you may never have heard of, much less experienced, but the bouquet and taste are exquisite: apple balsamic vinegar. Fruity yet with a richness reminiscent of a traditional balsamic, this vinegar is so versatile that it can star in an aperitif syrup called a shrub as well as in a main course. And I’ll also show you how to pair various vinegars with Fresh-Pressed Olive Oil Club offerings so you can to all the benefits of olive oil in even more delicious ways.

Pork Chops with Apple Balsamic and Capers

  • Pork chops with tomatoes and capers Pork Chops with Tomatoes and Capers

    This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce. 

    Ingredients

    • 1/4 cup white whole-wheat or all-purpose flour
    • 1 teaspoon each coarse sea salt and freshly ground black pepper
    • 6 pork chops, each about 1/2-inch thick
    • 4 tablespoons extra virgin olive oil
    • 4 garlic cloves, minced
    • 1/3 cup balsamic vinegar
    • 1/3 cup chicken stock, homemade or low-sodium store-bought
    • 1 28-ounce can diced tomatoes with its juice
    • 4 tablespoons capers

    Directions

    Step 1

    Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned. 

    Step 2

    Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.

    Step 3

    Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more. 

    Yields 6 servings.

Shrub

  • Apple Balsamic Shrub Cooler Shrub

    Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.

    Ingredients

    For the shrub:

    • 8 ounces fresh fruit, such as blackberries or peach chunks
    • 1 cup sugar
    • 3/4 cup Gölles Apple Balsamic Vinegar

    For each aperitif:

    • 4–5 ounces sparkling wine, such as prosecco or champagne 
    • Berries or lime slice for garnish

    Directions

    Step 1

    To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.

    Step 2

    To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice. 

    Yields enough shrub for 4 to 6 drinks depending on the fruit.

Spotlight on Apple Balsamic Vinegar

Spotlight on Apple Balsamic Vinegar

A delicious modern-day creation

Much newer than most other vinegars, apple balsamic was invented just 27 years ago by Alois Gölles Jr. in Riegersburg, Austria. I’ve been a fan since I first tasted it in 2012, and it’s not hyperbole to say that Alois created a vinegar the likes of which the world had never seen.

Back in the late 1950s, his father, Alois Gölles Sr., switched from raising animals to being one of the first farmers in the area to cultivate apple trees and then black currants. Alois Jr., who runs the business today, literally grew up in the orchards. He initially created fruit wines, juices, and spirits, but had a revelation after a trip to Italy in the early ’80s, during which a cellar master told him about balsamic vinegar. “I then went to Modena, Italy, much like a tourist, to see the acetaias and learn about the process. I thought about doing something similar in Austria, but that was not possible because I wasn’t a wine grower, but an orchardist,” Alois said. “Since we were already working with apples and other fruits on wine and schnapps, it occurred to me to try a balsamic vinegar from apples.” 

He also had the foresight to use heirloom apples that had almost been forgotten. Varieties such as Maschansker, Ilzer Weinler, Rosenapfel, and Bohnapfel are sourced from just 30 or 40 small orchards in the region, some with just 10 to 20 apple trees, all chosen for their special characteristics. He also makes it a point to get every apple from each tree for a perfectly well-rounded taste. 

The fruit is first sorted and washed, then crushed and pressed into juice. Next, the juice is cooked in copper vessels for 24 hours to reduce it to a quarter of its original volume, which intensifies the flavors. The two-step fermentation process happens in big stainless-steel vats, after which the vinegar is moved into small oak barrels and aged for at least eight years, creating exceptional sweetness, a mild tartness, and a wonderfully strong aroma. I just love this unique Austrian artisanal vinegar!

Healthy Ingredient Spotlight: Enjoying apple balsamic vinegar

Food Pairings

Enjoying apple balsamic vinegar

This vinegar gives a delicious twist to classic salads like caprese with its mozzarella, tomato, and basil; spinach, blue cheese, and walnut; and fruit-based salads. Pair it with pork dishes, grilled fish, carpaccio, goat cheese, pâtés, and terrines. Just a few drops brighten savory dishes, especially oven-roasted root vegetables, as well as sweet panna cotta-type puddings and vanilla ice cream. Use it for deglazing and making a quick reduction—add some butter and you have an amazing sauce for steak. 

Fitness Flash: Pairing vinegar varieties with your fresh-pressed olive oils

Healthy Kitchen Nugget

Pairing vinegar varieties with your fresh-pressed olive oils 

While I don’t believe in any hard-and-fast rules, I do like using milder vinegars with milder oils so that one doesn’t overwhelm the other. If you’re using a fruitier mild olive oil from the Fresh-Pressed Olive Oil Club, pair it with apple balsamic. If you’re using a bold selection, go with a bold vinegar like red wine vinegar. Think about the foods on the plate, too. If you’re making a salad with bitter greens, add sweetness with a balsamic or sherry vinegar. If you’re making a chopped salad with provolone and salami, use red wine vinegar to balance the richness of the meat and cheese. I also like to combine vinegars for a vinaigrette with great complexity—use half balsamic for sweetness and half red wine vinegar for tartness along with your extra virgin olive oil. 

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Shrub

Posted on by The Olive Oil Hunter

Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.

Ingredients

For the shrub:

  • 8 ounces fresh fruit, such as blackberries or peach chunks
  • 1 cup sugar
  • 3/4 cup Gölles Apple Balsamic Vinegar

For each aperitif:

  • 4–5 ounces sparkling wine, such as prosecco or champagne 
  • Berries or lime slice for garnish

Directions

Step 1

To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.

Step 2

To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice. 

Yields enough shrub for 4 to 6 drinks depending on the fruit.

Pork Chops with Tomatoes and Capers

Posted on by The Olive Oil Hunter

This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce. 

Ingredients

  • 1/4 cup white whole-wheat or all-purpose flour
  • 1 teaspoon each coarse sea salt and freshly ground black pepper
  • 6 pork chops, each about 1/2-inch thick
  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 1/3 cup chicken stock, homemade or low-sodium store-bought
  • 1 28-ounce can diced tomatoes with its juice
  • 4 tablespoons capers

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned. 

Step 2

Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.

Step 3

Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more. 

Yields 6 servings.

The Olive Oil Hunter News #57

Posted on by The Olive Oil Hunter

The Ultimate Thanksgiving Day Stuffing Recipe, Spotlight on Mushrooms, How to Shop for Sausage and the Healthy Benefits of The Great Outdoors

When it comes to Thanksgiving feasts, for me it’s all about the sides, starting with the stuffing! I’m sharing a stuffing recipe that can be a meal in itself—it makes the perfect lunch the day after, with or without leftover turkey. One of the ways you can customize stuffing is with mushrooms, so I’m giving you the lowdown on the tastiest varieties. Plus: Here’s why communing with nature is so good for you.

The Ultimate Thanksgiving Day Stuffing

  • The Ultimate Thanksgiving Day Stuffing Recipe The Ultimate Thanksgiving Day Stuffing

    The blend of sweet and hot sausage means a taste explosion in every bite. (Of course, if you prefer your stuffing to be on the milder side, you can use 2 pounds of sweet sausage only.) Though we still call it “stuffing,” the safest and tastiest way to bake it is in its own dish—you’ll get the crispy top that everyone loves over the greatest surface area too. 

    Ingredients

    • 4 tablespoons extra virgin olive oil, plus more for the baking pan
    • 2 large onions, peeled and diced
    • 3 stalks celery, trimmed and sliced thin (leaves are OK)
    • 1 pound mushrooms, thickly sliced
    • 1 pound each, sweet and hot sausage
    • ½ cup pine nuts
    • ½ teaspoon dried thyme or the leaves of a sprig of fresh thyme
    • ½ cup sweet vermouth
    • 1 French baguette or crusty Italian bread, cut into small cubes
    • 3 to 4 cups chicken stock, preferably homemade
    • 3 large eggs, beaten
    • 8 tablespoons salted butter, cut into half-inch cubes

    Directions

    Step 1

    Heat a large skillet over medium-high heat. When the pan is hot, add the oil and then the onions and celery, sautéing the vegetables until soft. Push them to the outer rim of the pan, and sauté the mushrooms in batches to avoid crowding them. Next add the sausage, breaking it up into small pieces as it cooks. Continue cooking the meat until no pink is visible. Add the pine nuts and thyme, and cook for another minute. Pour in the vermouth, stir, and cook for another minute or two, loosening any bits on the bottom of the pan.

    Step 2

    Place the bread cubes in a very large mixing bowl, and fold in the sausage and vegetable mixture. Moisten with the broth, adding one cup at a time—the mixture should be very wet but not runny. Fold in the eggs. 

    Step 3

    Grease a deep 13″ by 9″ baking pan with olive oil, and pour the stuffing mixture into the pan, leaving about 1″ clearance from the top—it will bubble up as it bakes. (Use two baking dishes if necessary.) Dot the surface of the stuffing with the butter cubes, and cover with foil, making a fairly tight seal. Bake at 350 degrees for 90 minutes, taking the foil off for the last 15 minutes to brown the top, if needed. The stuffing will keep warm out of the oven with the foil back in place for up to an hour.

Healthy Kitchen Tip: How to Shop for Sausage

Healthy Kitchen Nugget

Shopping for sausage

I like to buy sausage meat that’s been spiced but not put into casings because it’s easier to sauté for stuffing or form into patties for breakfast sandwiches. Ask for it from the butcher at your favorite store if you don’t see it in the meat section. If links are the only option, squeeze the meat out of each sausage, working from the middle out to the two sides, and then discard the casings. 

Healthy Ingredient Spotlight: Flavorful fungi

Healthy Ingredient Spotlight

Flavorful fungi

White mushrooms, whether button or jumbo size and primed for filling and baking, are versatile and delicious, but there are other varieties that can enhance many dishes with their earthy flavors. 

Portobellomushrooms are large, dense, and highly flavorful—they can be the star of many meatless dishes. They’re great grilled, thanks to their toothsome, steak-like texture, and wonderful when sliced and sautéed for pasta dishes.

Crimini mushrooms are young portobellos—you might see them labeled “baby bellos.” Use them to elevate most any recipe that calls for white button mushrooms. These are great for my stuffing recipe.

Shiitake, oyster, and enoki mushrooms are uniquely shaped varieties, popular in many Asian dishes. You can often find dried shiitakes and can easily rehydrate them by soaking them in water; they are an essential in stir-fries. Enokis are more delicate than other varieties and are often used in broths.

Native to the US, hen-of-the-wood mushrooms grow in wide clusters with overlapping light brown and somewhat frilly-looking caps. 

Many French and Italian recipes feature wild mushrooms, such as golden chanterelles and brown-toned porcinis and morels, all prized as delicacies. Because they are often foraged, they can be quite expensive, but some are available dried, which makes them more affordable and gives them a longer shelf life.

For Your Best Health: Magic of mushrooms

For Your Best Health

The magic of mushrooms

Despite being very low in calories, mushrooms have a variety of nutrients as well as key antioxidant and anti-inflammatory substances such as polyphenols and carotenoids. According to experts at Harvard Health, these fungi also have a substance called ergosterol that can turn into vitamin D when exposed to UV light. Mushrooms grown in dark conditions have very little of the substance, but fresh wild mushrooms such as chanterelles and morels may develop up to 1,200 IUs of vitamin D in a 3.5-ounce (100-gram) serving. Button mushrooms that are exposed to sunlight can produce up to 400 IU (about two-thirds of the recommended daily amount), but some producers actually expose their mushrooms to light before packaging to increase their D content, so check labels. (There’s vitamin D in dried varieties as well.) Mushrooms also deliver some of the B vitamins and such minerals as copper, phosphorus, and selenium.

Fitness Flash: The great outdoors

Fitness Flash

The great outdoors

Leif Hass, MD, a family medicine doctor and hospitalist at Alta Bates Summit Medical Center in Oakland, California, and a clinical instructor with UCSF, wrote a wonderful post in Greater Good Magazine online, pointing out how science has finally caught up with what years of human experience have demonstrated—that being outside amid greenery is healing and that trees, like exercise, is free medicine. What’s more, we should take our cue from Japan, where forest bathing—spending time taking in awe-inspiring forests and allowing their sights, sounds, and smells to wash over you—is practiced by nearly a quarter of the people. Its proven benefits include lowering blood pressure, heart rate, and stress levels; improving mood and immune function; better sleep; and increased creativity. 

How much outdoor exposure is enough? Dr. Hass reported that researchers from Finland suggest a minimum of five hours every month to get lasting effects (being out on water or even in a city park can be healing too). He wrote that he often gives “nature prescriptions” to his patients: “For those with the resources, I prescribe breaks to a quiet cabin or tent for at least three days, once or twice a year. I also recommend house plants for home and office, microbreaks where you stop work to look out the window, or a couple short walks even if it is in an urban environment. If all else fails, there are always nature videos, which have been shown to have positive effects. A walk with a friend outside is a Greater Good ‘three-fer’: exercise, friendship, and nature all at once.” 

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