No Longer a Plain Cook

A number of years ago I was talking with a customer at our Olive Oil and Balsamic Vinegar tasting store. I referred to myself, pre The Olive Spout venture, as a dumb cook. Wrong choice of a word. A plain cook is a better descriptor of my culinary talents. Bland food, haphazardly seasoned, functional, are better ways to describe my cooking. You would not starve, but no one raved about the food I prepared. Especially the kids when they were growing up.

I still do not consider myself a skilled cook, but after being in this business for 5 years I have learned how to use our flavor infused Olive Oils, Balsamic Vinegars, Seasonings and Gourmet Salts to create food that tastes really good. And it’s simple to do.

The easiest way, of course, is to drizzle a flavored olive oil and a paired balsamic vinegar on your salad. The calories are a lot less, it’s much healthier for you and the taste can’t be beat.

A neighboring vendor, at The Markets of Hanover, Mari, will get a quart of fresh cut fruit from Susquehanock Fruit and Vegetables in our market and drizzle a little bit of our Peach White Balsamic Vinegar over it. Out of this world, she says.

Carly, a regular customer, said she will cut zucchini, yellow squash, and red and yellow bell peppers, marinate them with our Honey Ginger Balsamic Vinegar in the refrigerator for about an hour before pan cooking them. A dish so delicious her family asks for it.

Check out two of our new recipes on our site, developed by my sister, Deb. She took existing appetizers and added a few of our products and the taste was amazing. The first is Brie with Chocolate Balsamic Reduction and Strawberries. By brushing the Crostini with one of our Olive Oils and using our Chocolate Balsamic as a reduction the appetizer took on whole new life.

The other appetizer is the Hawaiian Ham and Cheese Sliders. Here she brushed on our Pineapple Balsamic on the ham, and brushed on one of our flavor infused olive oils on top of the roll. Two simple changes and yet the taste went to another whole new level.

Use your imagination and see what flavors you can create.

Until next time.


Tom LandisComment