fried green tomatoes
2-3 large green tomatoes
1/2 cup all-purpose flour
2 tablespoon ground cumin
1 teaspoon red pepper flakes
Cracked black pepper to taste
3 tablespoons Garlic Olive Oil
Slice the tomatoes into slices 1/4 -1/3 inch thick. In a bowl, combine the flour, cumin and black pepper. In a separate bowl, cracked open the egg and stir until it has an even consistency. Heat the garlic olive oil in a pan and dredge the tomato slices first in the flour and then in the egg. Place the tomato slices in the pan and fry. Fry on each side for 3-4 minutes or until golden brown.
roasted brussels spouts with bacon
6 slices uncured bacon, cut in 1-inch pieces
2 lbs Brussels sprouts, trimmed, halved
3 tablespoons butternut squash seed oil
Salt and Pepper to taste
Preheat oven to 375 Degrees F. Heat large ovenproof skillet on medium high. Add bacon: cook, turning occasionally, until crisp, 5 minutes. Remove from pan; place on paper towel and set aside. Drain drippings from pan.
Add Brussels sprouts to skillet and toss with squash seed oil; season to taste with salt and pepper. Roast in oven about 30 minutes until sprouts are browned.
Remove from oven; stir in cooked bacon. Return to oven about 10 minutes
Salad of field greens, gorgonzola, pear, & toasted walnut
5 ounces prewashed salad greens
1 ripe pear, cored and thinly sliced into bite-sized pieces
1/2 cup toasted walnut halves
4 ounces gorgonzola or other blue cheese, crumbled or shaved
Vinaigrette (makes 1/2 cup)
3 Tbsp pumpkin seed oil
3 Tbsp extra virgin olive oil
1/2 teaspoon Dijon mustard
1 Tbsp + 2 Teaspoons lemon juice
1/4 teaspoon salt
Pepper to taste
Make the vinaigrette: with fork or small whisk combine oils and mustard in small bowl. Gradually add lemon juice until combined. Season with salt and pepper. Set aside.
In large bowl, combine greens, walnuts, sliced pear. Immediately before serving, toss greens with vinaigrette until lightly coated. Toss in crumbled blue cheese.
Torn Basil, Heirloom Tomato, and Mozzarella Fresca Salad
Use mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply Delicious!!
6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 UP extra virgin olive oil (Picual is nice!!)
2 tablespoons Champagne Vinegar
2 tablespoons Apricot white balsamic
1 teaspoon grainy mustard
1/2 teaspoon salt
freshly ground pepper to taste
Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the viniagrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.
baklouti chili Olive oil- cheddar cheese cornbread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
farro salad with roasted squash, spinach and goat cheese
1 1/2 cup faro or barley
4 cups water or vegetable, chicken or beef stock (broth)
2 large delicata squash, seeded and cut into 1/2 inch pieces
2 teaspoons each chopped parsley, basil, dill
1-4oz bag baby spinach or arugula
1/2 cup dried cranberries, cherries or raisins
1/2 cup roasted pumpkin or squash seeds
4 oz goat cheese
Squash seed oil
Wine or balsamic Vinegar
Preheat the oven to 375 degrees F
Rinse the faro in water and drain. Add it to the water or stock in a medium saucepan. Bring to a boil and simmer for 25 minutes until cooked but firm; there should be a small amount of water/stock in the pan. Let sit while you prepare the squash- this will soften the faro and absorb remaining water.
While the faro is cooking, toss the squash with 1 tablespoon squash oil and spread in a roasting pan or sheet pan in single layer. Roast in over for 15-20 minutes or until cooked but still firm. Remove from the oven and let it cool.
Toss the faro with your favorite squash oil and fresh herbs. Season with sea salt and pepper to your own taste. Plate the salad with a bed of the greens, then faro, then layer of raster squash. Garnish with goat cheese, dried cranberries and roasted pumpkin seeds. Drizzle with squash oil and vinegar then sprinkle with sea salt pepper.
Neapolitan Herb Balsamic Marinated & Grilled Eggplant
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup Neapolitan Herb Dark Balsamic
1/4 cup extra virgin olive oil + 2 tablespoons
Kosher salt and freshly ground black pepper to taste
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
In the bowl of a food processor or blender add the oil, vinegar, parsley, salt, and pepper. Pulse to finely chop the parsley. Pour into a bowl and reserve.
Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
Brush the eggplant slices on each side with olive oil and then arrange the slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over.
Cook until tender, about 3 minutes more.
Pour the marinade into a shallow dish and dip the hot slices into the marinade and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned. Spoon the rest of the marinade over the cooked eggplant and then cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Do You Like Mustard? Well, Guess What?
The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I'm here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!
1 cup ground yellow mustard seed
2/3 cup vinegar (Sherry, tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, white wine, red wine, peach, honey ginger, traditional, tarragon... and on, and on.
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt, truffle salt, pink mineral salt, or...???
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container.
You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless.
Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it's flavor the longer it sits out.
Now peep this... ready? A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.
Mind blown? I hope so.
Makes about 1 1/2 cups.
seared scallops salad with butternut squash seed oil & blood orange vinaigrette
1 blood orange
4 tablespoons butternut squash seed oil (or our other squash oils)
1/2 teaspoon grain mustard
Salt & Pepper, to taste
6-8 ounces fresh spring salad greens, mesclun or other young salad greens
1/2 pound fresh sea (or bay) scallops
Extra Virgin Olive Oil
Using a kitchen knife, remove top and bottom of orange. Place the orange, cut side down, on cutting surface and starting from top, cut peel and pith away, cutting down and in a curve so that the flesh of the orange remains intact. Discard all trimmings.
Using the orange segment lines on the orange as guides carefully cut into each at an angle and just to the center of the peeled orange. After removing all segments, squeeze the leftover pulpy orange sections over another bowl, extracting all the juice for the vinaigrette. Prepare the vinaigrette, using a wire whisk and combining 3 tablespoons of the squeezed orange juice, the mustrad, oil, salt and pepper in small bowl.
Season scallops with salt & pepper. Heat skillet on medium high and add about 1 tablespoon of canola oil. Place scallops in skillet and turn, using tongs, after 1 minute. Sear for 1 minute more. Scallops should be cooked on the exterior and rare in center. Using large mixing bowl and tongs, toss greens, half of the orange segments and vinaigrette. Season to taste. Using salad plates and tongs, portion salad between two plates. Garnish each plate with remaining orange segments and scallops. Drizzle extra oil around plate for presentation and serve.
Pan Seared Fresh Halibut with Warm Marinated Heirloom Tomato & Baby Squash Salad
4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 cups assorted heirloom tomatoes cut into 1" pieces
1 cup assorted baby squash cut into 1" pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons Neapolitan Herb Balsamic
2 + 1 tablespoons fruity mild-medium olive oil such as Hojiblanca
Sea salt and Fresh ground pepper to taste
Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.
In the test kitchen, I'm always looking for creative ways to replace less healthy fats such as butter with extra virgin olive oil. However improving the healthfulness is only one of necessary criteria, the other is that the recipe must either be consistent with the original or improved by the addition. Here for your consideration is an easy, savory quiche with a simple yet delicious crust made with evoo. This crust brings more to the party than texture and ease of preparation.
For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
1/2 cup ice cold water
Preheat the oven to 375.
For the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.
This application is easy, elegant and delicious. Useonly the finest quality, fresh goat cheese here. The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly. It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
2 cups of aged white Peach White Balsamic
8 oz fresh cherve
In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.
1 1/2 cups warm water
3 Tablespoons Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling)
1/14 teaspoons salt
3 1/2 cups unbleached all purpose flour
1 tablespoon instant yeast
1/4 cup thinly sliced shallots
2 teaspoons fresh rosemary, chopped
1 teaspoon coarse sea salt for sprinkling on top (optional)
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons of olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till its become puffy. While the dough is rising, preheat the oven to 375 F. Gently poke the dough all over with your index finger and then distribute sliced shallots and chopped rosemary evenly over the surface of the dough. Drizzle sought with 1/4 cup of Cerasuola Extra virgin olive oil and sprinkle with sea salt if desired. Bake the bread till its golden brown, 35 to 40 minutes. You shall then remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. Enjoy!
1/3 cupNocellara extra-virgin olive oil
1/4 cup Oregano White Balsamic Condimento
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings
Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes. Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
1 tbsp fresh lemon juice
1 tbsp ground white pepper
3 egg yolks
1 cup Butter Extra Virgin Olive Oil, warmed
1 tsp fine sea salt
Cayenne Pepper (optional)
Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately.
Makes 1 1/2 cups
1 cup packed fresh basil leaves, washed and dried
1 cup packed fresh baby spinach leaves, washed and dried
1/2 cup grated Pecorino Romano cheese
3 cloves of garlic, peeled
1/2 cup super fresh and fruity Extra Virgin Olive Oil such as Arbequina or Basil infused
1/4 cup toasted pine nuts (optional)
2 teaspoons kosher salt or to taste
Both the olive oil and basil for this application need to be just crushed and picked, respectively. You can use a mortar and pestle which is traditional or your blender as I did. In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil. Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary. Prepareyour favorite cut of pasta and toss the strained, hot pasta with the pesto.
Makes about 2 cups of pesto
1 1/2 cup part skim ricotta cheese
1/2 cup Arbequina EVOO
five inch sprig of fresh basil, washed and dried
1 clove fresh garlic, smashed
1 tablespoon fresh squeezed lemon juice 1 teaspoon sea salt or to taste
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days. This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness. i chose to use Chilean Arbequina for this application. With its grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance. A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently. i toasted some bread and liberally slathered it with the spread. However, it would be equally delicious as a mayonnaise replacement, a dip for crudités, or spread fresh grilled on salmon.
Tuscan White Bean Spread
1 pound of dried, rinsed Great Northern white beans ( or two cans)
2 sprig of fresh rosemary
4 cups low chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
One large carrot, peeled and diced
One large celery rib
2 ripe, fresh Roma Tomatoes, peeled, diced & seeded or one small can of diced tomatoes in juice
2 teaspoons sea salt
Fresh ground pepper to taste
1/3 cup + 2 tbs fresh pressed, robust evoo such as our Picual
2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup Garlic Extra Virgin Olive Oil
Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.
2 cups Oregano White Balsamic
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced
In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio or Coratina.
4 medium sweet potatoes, peeled and sliced
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
4 tablespoons Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation - optional
Mix all ingredients except olive oil, lemon juice, salt and pepper. Combine the rest of the ingredients to make a dressing and toss with the fennel mix. Enjoy!
1 pound Brussel sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup Arbequina EVOO
1 tablespoon Lemon EVOO
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste
Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
Serves 6 as a side
1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons extra virgin olive oil
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions
Roasted Butternut Squash
1 Butternut Squash
Salt and Pepper
Preheat your oven to 375 degrees Fahrenheit. Wash, peel, and cube the butternut squash into 1-inch cubes. Take a flat cookie sheet and spray on non-stick cooking spray. Spread the butternut squash cubes in a shallow layer across the pan and drizzle the Wild Mushroom and Sage Olive Oil generously over the cubes. Place in the oven and let bake for at least 30 minutes, turning the cubes after 15 minutes. Add freshly ground pepper and sea salt, and add a splash of Pumpkin White Balsamic for a perfect Thanksgiving side dish!
Avgelomono Soup with Baklouti Green Chili Olive Oil Drizzle
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup; it's a delicious way to enjoy on a chilly winter day. This recipe adds a spicy and new twist to the standars Avgelomono by bringing in the exotic flavor of Baklouti Green Chili Oil!
The green fruit of the peppers we crushed with olives in our mill marries perfectly with the bright lemon, creamy rice, and savory chicken here. It almost begs the question of why the original Greek recipe doesn't include this phenomenal fused olive oil in the first place.
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1" dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons Baklouti Green Chili Oil
copious amounts of fresh cracked pepper
sea salt to taste
In a large stock pot, heat 2 tablespoons Baklouti Green Chili Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly.
Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of Baklouti Green Chili Oil. You're done! Enjoy.
Mashed Roasted Garlic Golden Cauliflower
4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons Koroneiki EVOO
1/3 + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
CHEESY POTATO SIDE DISH
8 Medium red new potatoes
1/2 cup garlic olive oil ( You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom & Sage Olive Oil
2 teaspoons of kosher salt
Fresh ground pepper to taste
1 cup of grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon of fresh chopped chives for garnish
Preheat the oven to 400 F
Set each potato into a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
Bake for 30 minutes until the edges begin to turn golden brown. if desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
goulash made with Mushroom & sage olive oil
1 Qt of tomato juice
16 oz stewed tomatoes
1 16oz can of corn
1 16oz can of beans
1 carton fresh mushrooms sliced
11/2 white onion chopped
1 1/2 bell peppers chopped
sprinkle garlic salt to taste
1 teaspoon poultry seasoning
Chili powder to taste
1 1/2 lbs ground beef (or choice of meat)
1 1/2 lbs italian sausage
2 teaspoons Wild Mushroom & Sage Olive Oil
Use a saucepan to stir-fry ground beef & italian sausage with Wild Mushroom & sage olive oil. Add mushrooms, onions and bell peppers. Then add tomato juice, stewed tomatoes, corn, beans and seasonings to your taste. Simmer on low heat for 2 or more hours. Enjoy with your choice of bread!!
Submitted by our amazing customer Brad!