José Andrés at Taste of Home
Who could resist when chef José Andrés prepared Olive Oil Pancakes for the Taste of Home staff, right in our Test Kitchen?
Familiar from his Made in Spain public TV show, José is most animated when he's talking about cooking for his wife and daughters.
"My daughter came home from a sleep-over party and yelled, 'Daddy, Daddy, we have to make pancakes!'" he recalled as he flipped flapjacks for us. "They're not common in Spain, where we lived until the early 1990s. Now we make them often." Uncommonly good, José's pancakes are sizzled in olive oil, sprinkled with dark chocolate and drizzled with honey.
"I try to bring a taste of Spain to America," Explained the chef, widely credited with bringing Spanish-style tapas
cuisine to the U.S. "I love to show families how easy it is to cook Spanish dishes and introduce them to Spanish ingredients."
Healthy, flavorful olive oil tops his list; he proudly asserts that Spain produces more of it than any other country in the world. His fresh-tasting cojondongo—or tomato bread salad—features extra-virgin olive oil.
"Don't be afraid to try something new," he said. "If you think about it, every food that's traditional way one new and modern."
About Chef José Andrés
It's not an official title, but José Andrés is considered Spain's culinary ambassador to the U.S. Likely you've seen him cooking on José: Made in Spain…victorious on Iron Chef—or as a guest on other TV shows. He lives in the Washington, D.C. area with his wife and three daughters, and is chef/owner of several restaurants. To learn more about José, visit his website www.pbs.org/madeinspain.
Photo Gallery of José Andrés at Taste of Home »
Olive Oil Basics
|Type of Olive Oil
|Extra Virgin Olive Oil
||*Considered the finest quality oil
*The first oil extracted from freshly crushed olives
|*Vinaigrettes and salad dressings
*Brush onto grilled veggies, meats and seafood before serving
*Drizzle over crusty bread or use as a bread dip alone of blended with herbs and spices
|Virgin Olive Oil
||*Second crush of olives
*Slightly more acidic and less expensive than extra virgin oil
|Same as above
||*Blend of refined and virgin olive oils
*Sometimes labeled as "Pure"
*Deep frying (it has a higher smoking point than virgin or extra virgin olive oil)
|Light Olive Oil
||*Blend of refined and virgin oils with less virgin oil
*"Light" refers to color and aroma, not caloric content
| Same as olive oil
For more information on Spanish olive oil, check out www.oliveoilfromspain.com