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French Walnut Oil!
Sis-boom-ba hot diggity dog!
When you first taste the oil you feel like you are
Batman!
Holy smoke,
Holy Oleo,
BAM!,
POW!
KaPOW! is what your mind is thinking.
Yet the oil is actually very quiet. Reserved, subtle, delicious. It’s an oil
that will
knock your socks off, in a very quiet way.
Inhale, and you get the
wonderful walnut oil smell unlike any other oil. The multi smells you get is the outer wafer thin “seed coat” and then the inner kernel “flavor” which then returns to the seed coat. Wow! The whiff alone is spectacular!
Almost a smoky to the nose, it’s not, and one of the great “feels” about lightly roasted walnut oil!
This oil to the tongue is only “oily” for a moment and then it disappears into a light vapor. The same is true when you take a swig, for a brief moment there is an “oil affect” but the effect is
eye-popping walnut filled flavored joy!
The
huile de noix imparts all the walnut flavor you want and lingers longer without the dry, crumbly leftover feel the nut itself does.
You will find yourself tasting and tasting and moving your tongue around as you squeeze every bit of nuance out of the oil as you can!
The difference between a good walnut oil and an
amazing one is like night and day. Even when the oil itself if subtle, the flavor is mind-blowing!
It’s not just technique, low heat, slow mash, but also using “extra white” kernels from the
Périgord region.
That’s one of the reasons this oil is tops in class, winning Gold multiple times!
Filled with polyunsaturated fatty acids in the form of
omega-3s, this nut oil is good for memory and cardiovascular health.
Salad dressing of course, it can be added as a swirl to finish a
carrot soup or as a natural preservative to a goat cheese treat.
Shop now for one splendiferous walnut oil!
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Summer!
We found more Parmigiano-Reggiano!
We missed and didn't have enough summer wheels of Parmigiano-Reggiano last month. Somehow Eliza finagled more cheese and that's good! So the -early orders for the next "cut" will be filled soon and those that missed completely you can now fit your needs for summer in the middle of winter with Parmigiano-Reggiano.
Like any good cheese, when you cut it. it's all about timing. The sooner you have it the better. And even with an aged "hard" cheese (yes aged, 2 to 3 years) like Parmigiano-Reggiano is actually soft and supple before being exposed to "air". It's this soft hard that makes it so wonderful when it has been freshly cut. That's why we wait to split the wheels the day we ship so you get it as soon as possible!
Not all Parm is the same... and we think ours is pretty darn good. The mix of cows (thus the milk), altitude (higher the better), what they eat (that's what makes the seasons) and age. The age, older than 2 for sure and 3 is better creates these wonderful crispy bites called tyrosine crystals, a particular amino acid.
We are planning to cut-the-cheese the second week of March. Please place your order early as we typically sell out.
Shop now for Summer Parmigiano-Reggiano!
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Feuilletine Flakes
Also known as Paillete Feuilletine™, these Crepes Dentelles crumbs are hard to find and normally only found in commercial kitchens. --
As Tina says, in Food & Wine Magazine (November, 2012),
"Add these buttery, toasty-sweet shards to ganache, frostings and truffles for a super crunch."
Dark Muscovado
It's just sugar! And so much more! Dark because nature makes it that way! And the flavor is intense, wonderful and unique.
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