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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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cover raisins with boiling water, and let stand 30 minutes. drain. meanwhile, cook beets in large pot of boiling water 10 minutes, or until just tender. drain, and set aside. heat oil in large skillet over medium heat. add garam masala, and cook 20 seconds, or until fragrant. add shallots, and saute 2 minutes. stir in beets, raisins, vinegar, sugar, salt, and 1/2 cup water. cover, and simmer 20 minutes, or until compote is thickened. cool.