This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.” Ingredients One 750 milliliter bottle London dry gin 4 ounces (1/4 cup) best quality extra virgin […]
With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or […]
Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets. Ingredients 1 pound boneless skinless salmon fillets, chilled and diced into 1/4-inch cubes 1/4 cup finely diced sweet […]
Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free. Ingredients For the cake: Olive oil or butter for greasing the pan 2 cups gluten-free all-purpose flour 1/2 cup blanched almond flour 1 cup granulated […]
