Olive Oil

Poaching fish in liquid is an age-old method that ensures moist, tender results. But chefs of late have been experimenting with poaching seafood in olive oil, claiming you get the same moist results but with the boost of flavor that comes from the oil. We tried the method with a salmon fillet. The key is low heat and slow cooking. The fillet came out moist throughout with an almost but not quite flaky texture. Any type of sturdy fish fillets or steaks may be cooked with this simple method.

Easter ham glaze If ham is on your Easter menu, try this easy glaze: Combine 1/2 cup honey-type mustard, 1/2 cup orange marmalade and 1/2 teaspoon ground ginger. Brush mixture on ham frequently during the last hour of baking. (Makes 1 cup, enough for a 14-pound ham.) -- From French's Made with olive oil Prized for its flavor and health attributes, olive oil has become a staple in home cooking. To showcase olive oil's versatility, the North American Olive Oil Association is looking for recipes that include no more than three ingredients plus olive oil in an appetizer, entree or vegetable or side dish.

I have been told that oil (especially olive oil) has an indefinite shelf life and will not turn rancid. I was under the impression that it would turn rancid, and have tossed oil whose age I cannot determine out of fear that it had "spoiled" and made anything I cooked with it taste funny. Please clarify. No oil or fat keeps indefinitely. Exposure to air, light, heat and moisture -- probably in that order -- is the enemy of oil and animal fat. Olive oil, especially good-quality extra-virgin olive oil, will start to go rancid faster than soybean or canola oil. Stored in a dark, dry cabinet, away from the heat of your stove, olive oil will stay fresh for about six months, or a year or more in the refrigerator.

Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...

This is adapted from Karen Lee's "The Occasional Vegetarian."Lemony roasted potatoes6 servings18 small red potatoes2 tablespoons olive oil2 1/2 tablespoons fresh lemon juice2 tablespoons finely chopped fresh oregano1/2 teaspoon saltfresh ground black pepperScrub potatoes and cut into quarters. Spread in a single layer in a baking pan.Combine olive oil and lemon juice. Pour over potatoes, and add oregano, salt and several grindings of pepper. Toss gently.Roast in a 375-degree oven 30 minutes, stirring occasionally, until potatoes are soft and golden.

Grilled Duck Breasts With Cassis Glaze Over Carrot Salad Serves 4 -- Total time: about 40 minutes 2 skinless duck breast halves 3 tablespoons olive oil 1 tablespoon fruit vinegar or red-wine vinegar 1 teaspoon each: dried thyme leaves, salt 1/4 teaspoon freshly ground pepper 1 tablespoon butter or olive oil 1/2 red onion, minced 2 cloves garlic, minced 1 cup chicken broth 1/4 cup cassis (black-currant liqueur) or currant preserves 1 bag (8 ounces) shredded carrots 1/4 cup currants Place duck breasts in shallow bowl.

Historic kernelsDid you know popcorn is one of the oldest American foods and has had an important role in our history? The English colonists were introduced to the puffy kernels at the first Thanksgiving feast at Plymouth, Mass. Quadequina, brother of the Wampanoag chief Massasoit, brought a deerskin bag of popped corn to dinner as a gift.Getting toughWith Thanksgiving fast approaching, now is the time to clean out your refrigerator before you begin holiday cooking. Be tough. Discard that jar with three pickles lurking in the bottom of the juice and the bottle that barely has a tablespoon of salad dressing.

Asparagus Steamed in a Paper Bag Serves 4 1 pound medium asparagus, tough ends trimmed extra-virgin olive oil sea salt and cracked pepper 1/2 lemon, sliced paper-thin 1 bay leaf Preheat the oven to 350 degrees and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortably. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with sea salt and cracked pepper and toss in the lemon slices and bay leaf.

Whether you order chicken spiedini at an Italian mom-and-pop ristorante or the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish's overall fat content. The culprit? Typically the skewered, breaded kebabs are served drowning in a puddle of olive oil. For instance, one recipe on cdkitchen.com calls for 1/2 cup olive oil. Another on recipezaar.com lists 2 tablespoons olive oil and 2 tablespoons butter. This Grilled Chicken Spiedini adds more zesty lemon and spicy pepperoncini, a mixture that balances flavor with a more modest tablespoon of olive oil. Shopping tip: Look for pickled pepperoncini in the condiment aisle with salad dressings, pickles and peppers.

It used to be an easy matter -- butter went with bread, period.Then came margarine -- in sticks, then in tubs. Since it is not made from animal products, margarine saves you 21 milligrams of cholesterol in a 2-teaspoon serving over butter.Following on the heels of margarine, olive oil galloped in on the Italian food trend, and suddenly we learned that we could put it on our bread just as easily as we could use butter or margarine.This seems a good idea, because olive oil is very low in saturated fat and very high in monounsaturated fat. Since saturated fat is what slows down your liver's ability to clean unneeded cholesterol from the bloodstream, it is a good thing to eat sparingly.