Peppercorns, Olive Oil and Kosher Salt

I like to watch cooking shows when I

get a chance. It's always fun to see

what's being prepared, how it is done, and

I try to pick up some new idea or tip

that makes my own cooking a little better.

I recently decided to use more olive oil.

I know it's good for you and has a nice

fruity flavor but really never used it much.

I even had this cute little stainless olive

oil can in my pantry that I got to bring out

and enjoy! I've loved the flavor and am

already on our third big bottle. My

last use was for homemade croutons ~~

cubed bread, drizzled with olive oil,

kosher salt, Italian seasoning and garlic

powder. The smell from the oven was

fantastic!

I've used peppercorns and a grinder

for years now. It's amazing how much

better the freshly ground tastes!

The last time I needed peppercorns I

got this tricolored mix. I really can't

tell much difference in the taste,

but they sure are beautiful!

And as I was saying above, I started

using Kosher salt. All the gourmet

cooks talk about what a big difference

it is, allowing the food flavor to really

come through and not be over-powered

by the salt. It really does enhance the food!

I like it in cooking , but not so much in baking

as I find the coarse grains don't always dissolve

in a baked good. But for meat, fish and

veggies, it's wonderful! Not to mention it's

really fun to sprinkle out of this little bowl!

Thanks Giada, Ina and Paula!

You're the best!