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Here are more food preparation and ingredients tips I learned on Holland American’s Westerdam on our August cruise to Alaska. It was so much fun learning about cooking from some great chefs, while experiencing all the wonders of Alaska and cruising.

Here’s a way to analyze the quality of  honey, olive oil, and maple syrup. Take a flat plate, pour a couple of tablespoons onto the plate. Take your index finger and make a channel through the middle of the liquid. Watch how quickly the liquid flows back together. The more quickly, the lesser the quality of the liquid, whether honey, olive oil or maple syrup. This tip from Chef Phillip from the Westerdam, Holland America cruise line.

Here are some money saving tips regarding olive oil. In cooking with olive oil,  it is not necessary to use your precious, expensive Extra Virgin Olive Oil for sautéing or frying. A lesser oil will do just fine. Save your EVOO for pesto and salads. To further economize when cooking with olive oil, use a mixture of olive oil and canola oil for your frying and sautéing.  The proportions should be 1 part olive oil to 4 parts canola. The reasons behind this are that the olive oil can be too strong a taste in some cases, and also you can heat the oil mixture to a higher heat without smoking than what would be possible with olive oil alone. A final olive oil tip: buy it in a can, not a glass or plastic bottle for extended shelf life.

Now for a couple of tips concerning preparation of fish: one, don’t pepper salmon before frying or sautéing. Use only a little salt. The same advice holds for halibut. Put pepper on after cooking. The surprising reason is that pepper burns easily.

Second, when cooking fish, dry it first so you don’t wind up “poaching” the fish.

Third, you don’t have to marinate fish overnight because there is no connective tissue that has to be broken down by the marinade.

The final ingredients tip I got was that in making a recipe that calls for bread crumbs, consider whether it would be advantageous for the bread crumbs to absorb a maximum amount of liquid. If so, choose Panko bread crumbs: They are dried so that they soak up more of the liquid.

It was fun learning these tidbits. It made me realize that although I used to consider myself a good cook, my cooking is really pedestrian. That being said, I still love to cook for my family and they still appreciate my efforts. That’s what really counts.

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I do home parties for my company, Entertaining At Home. Some parties are better than others. Some can be less than desirable from a financial standpoint. The party where I experienced this recipe was one of the latter but I swear the recipe I took away from that party made up for the low sales.

My hostess was from Poland. I tried a  minute ago to Google Polish gorgonzola bread to see if this recipe is unique to Poland. It doesn’t seem to be.

It is however, a very unique and unexpected combination of flavors, which if I hadn’t tried myself, I’m not sure I would believe how good it is.

Gorgonzola-cheese

Here is the ingredient list:

Ciabatta bread

Whole garlic cloves

Gorgonzola cheese

Honey

Olive oil

Technique:

1) Slice the ciabatta bread in half, lay the two halves on a baking sheet and brush them with olive oil lightly.

2) Toast the bread lightly in a 450 degree oven.

3) While the bread is warm, rub a peeled garlic clove or two all over the hot bread. This imparts the lightest touch of garlic flavor to the bread.

4) Crumble the gorgonzola cheese over the bread. I had never had gorgonzola cheese before (and I don’t like bleu cheese). I was pleased to find that gorgonzola is much milder than bleu cheese.

5) Put the bread back into the oven to melt the cheese into the bread.

6) When melted, remove the bread from the oven and slice it into small pieces, a little larger than bite-size.

7) Here’s the magic to the recipe and the stunning finale to the recipe: drizzle honey over the bread. Who would have expected that!

The combination of the pungent cheese, the subtle garlic flavor, and the sweet honey is a taste that must be experienced.

So please try this recipe sometime.  And if you happen to know whether or not this is a Polish recipe, I would love to know. Thanks.

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