Golden Cauliflower Croquettes Fried in a Super Fruity Low FFA, High Oleic, High Phenol Picholine UP Extra Virgin Olive Oil

Pho Ga

Pho Ga Broth Base
5-6 pounds assorted chicken necks, backs, and wings (roasted is great, raw is fine)
3" piece ginger smashed
4 garlic cloves, smashed
1 large yellow onion with skin, halved
1 teaspoon peppercorns
2 bunches cilantro stems, leaves reserved for garnish
1 teaspoon coriander seeds
2" piece of rock sugar
2 large star anise
2" piece of cinnamon stick
fish sauce - optional to taste - I recommend 1/4 cup

Place ingredients in a large stock pot and cover with water (up to 12 quarts) and bring to a simmer. Simmer partially covered for 6 hours - it should never boil - just barely simmer.

Allow the broth to cool in the pot - strain with a fine mesh strainer or cheesecloth and refrigerate overnight.  Skim the fat from top of cold broth.

Add stock to a large pot and bring to a simmer.  Taste and add salt - to taste - keep adding and tasting until you get it just right!

Pho Ga Accoutrements
1 pound raw boneless skinless chicken breast, partially frozen, sliced paper thin
2 pounds fresh - not dried, refrigerated pho noodles
1 bunch washed and dried fresh cilantro leaves
1 bunch fresh Thai basil leaves, washed and dried
1 small thinly sliced yellow onion
1 bunch green onions, light green and white parts thinly sliced
4 shallots thinly sliced and fried golden-crisp in vegetable oil (optional)
4 limes quartered
2 green chillies (Serrano) thinly sliced
AND SRIRACHA... of course!  :)

 Rinse the fresh noodles and soak them in very hot water.  Meanwhile, add the chicken to the simmering broth.  Cook through. Add the noodles, simmering for only a minute (be careful to not overcook them!  Ladle noodles broth, and some chicken into bowls and serve immediately.  Allow folks to add the other accoutrements as they see fit.

Serves 8-10 generously

Fall Garden Greens Spanakopita

It's not technically fall yet, but whatever.  I have the greens in my garden which state otherwise.  To accompany our meal of lamb kabobs, I made what would otherwise be considered a fairly standard spanakopita, using all the tender greens bursting forth from our vegetable garden.  And, what an outstandingly healthy Mediterranean-ish way to use such a garden melange.  Even the children were smitten with it.

With all sorts of new studies carefully looking at the synergy between leafy greens which are cooked in extra virgin olive oil, and the bodies ability uptake more nutrients from those greens, this is not only tasty but heart healthy to boot. 

Ingredients
8 cups washed and dried greens coarsely chopped in any combination such as:  kale, beet greens, collards, spinach, swiss chard etc., large, coarse stems discarded
1 pound package thawed phyllo dough
1/2 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil
 8 oz. whole milk ricotta
1 teaspoon corn starch
8 oz. feta cheese, crumbled
1 large yellow onion, finely diced
2 garlic cloves finely minced
salt and pepper to taste

Instrucitons
Preheat the oven to 350 F.

Brush a 9"x13" baking pan liberally with olive oil.

In a large saute pan over medium high heat, add 1 tablespoon of extra virgin olive oil.  Add the diced onion and saute until translucent.  Add the minced garlic and saute for another minute before adding the greens and saute until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly.  Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens.  Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.

Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.


Liberally brush three sheets or spray three sheets with extra virgin olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.

Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.

A Tiffin For All Seasons

Dear fellow parents of school aged children who abhor the mindless, non-traceable, and unsustainable, processed food-like substances being served at cafeterias in public schools around the country,

 I would like to take this moment to shamelessly plug a product I've had the opportunity to test drive, yet gain absolutely no monetary compensation for endorsing.  I have no affiliation with Amazon, or the company that manufactures these containers.  I found these sturdy leak-proof, food grade, BPA free, dishwasher safe, stainless steel-lined lunch "tiffins" shown above to be the bomb! 

They hold ample amounts of food and keep the temperature even for about 4 hours. I was able to pack a salad in one of the compartments and turkey meatloaf and gravy over mashed potatoes in another for a nutritious homemade lunch for my kids.  Click the picture to go to Amazon where I found them on sale.

Panzanella with Mozzarella Fresca & UP Certified Southern Hemisphere Olio Nuovo Extra Virgin Olive Oil

It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift.  Literally panzanella means "bread salad". In Italy, traditionally, it was a way to use stale or leftover bread.  It's almost always a summer affair, as the star of the show are the plump vine ripened tomatoes that get slathered in peppery, throat catching, emerald green olive oil...

"BUT WAIT!", you say, "There's no dazzlingly fresh (olio nuovo) Northern Hemisphere extra virgin olive oil to drizzle over such a salad."  And you are correct, as this will not be the case until the Northern Hemisphere crushes its first olives in approximately 3 months from now.  By that time local, in-season heirloom tomatoes are just about, if not totally gone until next year!!!

Hold up, don't start hyperventilating into that paper bag just yet! Your panzanella can still be epic.  There's a whole other hemisphere that produces fresh nutrient laden extra virgin olive oil counter to the Norther Hemisphere.  The extra virgin olive oil coming from the Southern Hemisphere, countries such as Australia, Chile, New Zealand, Uruguay, etc.is the freshest olive oil that you can get your hands on right now.  The trick is making sure it is fresh; that means it's from the most recent harvest which happened anywhere between March and June of 2014. So, go forth and find a UP Certified Freshly Made Southern Hemisphere extra virgin olive oil.  Anything but the freshest extra virgin olive oil here would be sacrilegious... Tuscany, eat your heart out.

Salad

1 sweet or sour baguette  (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it... torn)
1/4 cup freshly grated Pecorino
 2 tablespoons freshest UP Certified Extra Virgin Olive Oil on the planet

Dressing
1/3 cup freshest UP Certified Extra Virgin Olive Oil on the planet
3 tablespoons white balsamic vinegar
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Directions
Preheat the grill or your broiler.  Toss the torn bread with fresh UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice serving platter or in a large bowl. 

Make the dressing by thoroughly whisking all the ingredients together well in a large bowl.  Add the cut tomatoes and gently toss with the dressing.  Spoon the tomatoes and the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes.  Just before serving top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.  

Serves 6-8     

Toasted Coconut & Macadamia Nut Baklava with Persian Lime-Honey Syrup

It all started with a dream one night... I'm on a tropical island, the warm breeze gently lifts the wide brim of my sunhat as I lounge in dappled shade beneath the coconut trees.  Strangely, instead of sipping on the prerequisite tropical drink with an umbrella, I'm eating sticky, honey drenched baklava... yes, baklava.  Leave it to my dozing brain to come up with such an non sequitur.

In my attempt to rationalize this odd mash-up of food and locale, I decided that what I was really eating under those coconut trees was a tropical version of baklava complete with coconut, macadamia nuts, and hints of lime.

Toasted Coconut, Macadamia Nut & Persian Lime Baklava


Ingredients
1 pound package of phyllo dough, thawed and trimmed to fit a 9"x13" baking pan
1 cup raw, good quality local honey
1 teaspoon vanilla extract
1 1/2 cups + 1/3 cup granulated sugar

2 Persian limes zested
3 cups macadamia nuts
1 1/2 cups unsweetened coconut flakes
1 pinch of salt
1 cup extra virgin coconut oil

Preheat the oven to 350 F and set the rack to the middle position in the oven.

On a rimmed baking sheet, toast the macadamia nuts and coconut flakes for 5-7 minutes until just barely golden brown and fragrant.  Allow the nut-coconut mixture to cool, combine with 1/3 cup of sugar, pinch of salt, and finely chop in a food processor or by hand.

Heat the honey, remaining sugar, lime zest, and 2 cups of water over medium heat and bring to a simmer.  Allow to simmer for 5 minutes, strain, add the vanilla, and reserve.

Heat the coconut oil to bring it to a liquid state.

Cover the phyllo sheets with a slightly damp tea towel

Grease a 9"x13" baking pan with coconut oil.  

Begin assembling the baklava by layering 5 phyllo sheets, brushing each with coconut oil before covering with the next.  Add two tablespoons of the coconut/macadamia nut mixture, cover with two more sheets of phyllo, brushing each with coconut oil, and then another layer of coconut-macadamia nut mixture, and so on.  The last layer at the top should consist of 5 sheets of phyllo each brushed with coconut oil before layering on the next, including the final sheet on top.

With the sharpest knife in your possession, cut the pan into 2"x2" diamond or square shapes, being sure to cut firmly through to the bottom and all the way to the sides of the pan.

Bake the baklava for 35-40 minutes until deep golden brown and toasted.  Immediately pull from the oven and pour the reserved honey-lime syrup over the top of the still hot baklava.  Make sure to drench ever cut and corner of the pan evenly.

Allow to cool and serve sprinkled with addition toasted coconut, candied lime zest, and or macadamia nuts if desired.  

Traditional Portuguese Vinha D'Alhos AKA "Portuguese Carnitas"

You've probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is Portuguese Carnitas (aka Vinha D'Alhos)?

One of the most obvious deviations from the process of making traditional carnitas, is that the preparation for Vinha D'Alhos calls for the cubed pork shoulder to take a dip for no less than four days in a spicy, vinegary, wine, olive oil, and garlic laden marinade of flavor-love. 

After the initial marinating, the rest of the process follows a fairly similar trajectory for making Mexican style carnitas.  However, I must confess, as much as I adore traditional carnitas, Vinha D'Alhos has been a game changer for me as the depth of flavor is spectacular.  As if that wasn't enough, this recipe has made me the popular kid among those in the know.  When I make it, I obtain a sort of rock star status, especially among my Portuguese friends who claim it's difficult to find anyone who knows the recipe.  They state that if their grandmother isn't making it, they're simply forced to suffer without it.

1 cup really good quality barrel aged red wine vinegar - Pinot Noir wine vinegar would be excellent
1 cup good quality dry white wine
1/2 cup + 1/4 cup (optional) UP Certified Extra Virgin Olive Oil
12 garlic cloves minced
2 tablespoons kosher salt
1/4 cup sweet or hot paprika (depending on how spicy you like it)
2 dried bay leaves torn
1 teaspoon dried red pepper flakes
fresh ground pepper to taste
3 Pounds boneless cubed pork shoulder cut in 1" cubes, trimmed of excess fat

Place all the ingredients except the bay leaves, 1/4 cup of olive oil, and pork in a blender or the bowl of a food processor.  Process until well combined.  In a large sealable container, place the pork and add the marinade and bay leaves to it.  Mix the pork with the marinade to coat well and refrigerate for 4 days.

Preheat the oven to 425 F.  Arrange the marinated pork cube in a single layer on a sheet pan.  Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize.  Lower the heat to 350 F. and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

Optional Step - with the remaining 1/4 cup of UP Certified Extra Virgin Olive Oil, you can re-fry the pork.  This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon.  However, the cracklings will have all the flavor of linguica.  To take it this extra step, add the drained, oven roasted pork to a pan with evoo set over medium-high heat.  Brown the pork in batches until crispy. <=== This is like insanity here, so be prepared for your reality to be forever altered. 

 Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juice.

Alternatively, (because this is summer after all) you can wrap the pork in foil and cook it over medium indirect heat on the grill.  Uncover the pork after 45 minutes and allow it to brown on all sides.

Serves 6-8 generously

Spicy Baklouti Chili Gumbo

Ingredients
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

Directions
In a large, heavy pot heat the Baklouti chili oil over medium-high heat.  Season the chicken with salt and pepper and brown on both sides.  Set the chicken aside and add the sausage to the pot.  Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.  Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.  Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.  Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.  Bring to a simmer and continue to cook until  until the gumbo thickens.  Add the Chicken and sausage back to the pot.  Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.   

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8      

Traditional Style Oxtail in Clay Pot - Recipe to follow!

Zucchini Gingerbread with California Toasted Almond Oil

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients
2 cups unbleached all purpose flour
1 1/2 cup wholewheat flour
4 large eggs
2 cups freshly grated zucchini and/or carrots
1 cup California Toasted Almond Oil
1 cup molasses 
1 cup brown sugar
1/2 cup granulated cane sugar
2 1/2 teaspoons baking soda
2 teaspoons dry ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt

Directions
Preheat the oven to 350 F.

Grease two standard loaf pans, or one 9"x13" pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl.  Whisk together the dry ingredients in a separate bowl.  Add the dry to the wet ingredients and mix just until no dry spots of flour remain. 

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.  Cool and serve with whipped cream.

Shaved Fennel Salad with Milanese Gremolata Viniagrette

Ingredients

2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley

1 small finely minced garlic clove
4 tablespoons Ultra Premium Certified extra virgin 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 such as arugula for presentation - optional

Instructions

Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.
 

 Serves 4-6 

Crab Stuffed Squash Blossoms Fried To A Delicate Crisp in UP EVOO

Oh yes...

Spring - it's an epic time in the kitchen namely because we have access to remarkable fleeting ingredients like green garlic, ramps, and squash blossoms.  This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry.

As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.  

Ingredients For the Filling

1 small shallot chopped
1 green onion, chopped
1 tablespoon UP EVOO oil 

1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten

8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells

1/2 teaspoon sea salt or to taste

12 medium to large fresh zucchini squash blossoms 

For the Batter

1 cup seltzer water

1 cup all purpose flour

2 teaspoons baking powder

a pinch of salt

 

UP EVOO for frying (I used the Hojiblanca from Melgarejo for this)

 

Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor.  Pulse a few times to finely chop the ingredients and combine.  Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much.  Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

Heat 2 inches of UP EVOO up to 350 F. in a heavy bottom pot or pan. 

 

To Assemble

Make sure the blossoms are clean of debris.  Gently remove the flower stamens.  Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling.  Gently twist the ends of the petals to seal.  Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.  Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.  

 

Remove the blossoms from the oil to a rack to drain.  Serve warm.   

Caramelized Wild Mushroom & Blue Cheese Flat Bread

I apologize in advance to all you "mushroom-haters" out there, but I'm squarely on "Team Mushroom", as if you couldn't tell.  Here I've layered copious amounts of glorious mushrooms upon even more mushrooms, with a gooey blue cheese.  The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a shot of acidity.

Flat Bread Dough

2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons UP Certified Olio Nuovo Extra Virgin Olive Oil
2 teaspoons active dry yeast 
1 teaspoon salt
1 teaspoon granulated sugar

Mushroom Topping

1 large shallot, thinly sliced
2 tablespoons UP Certified Olio Nuovo Extra Virgin Olive Oil
3 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle UP Certified Olio Nuovo Extra Virgin Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

Roasted Beet Salad with Fresh Goat Cheese, Arugula Blossoms, & Toasted Pecans

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional)
8 oz. chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons white balsamic vinegar or rice wine vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil such as Oro Bailen Picual or Melgarejo Hojiblanca

Directions
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 so you may want to use gloves or extra paper towels.

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining 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 white balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, toasted pecans, and arugula blossoms (if using).

Serves 6-8 generous portions

Shaved Brussles Sprouts with Melgarejo Arbequina, Lemon Agrumato Olive Oil & Parmesan Cheese

My husband hated Brussles sprouts until...

Ingredients
1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup Melgarejo Arbequina
1 tablespoon Lemon Agrumato (fused) olive oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste

Directions
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

Shrimp & Andouille Over Baklouti Chili Agrumato Olive Oil-White Cheddar Grits

Shrimp & Sausage
1 1/2 pounds 21-25 wild shrimp

1/2 pound Andouille sausage, cut in 1/2" dice

1 large shallot, minced

2 medium cloves garlic, minced 

1 teaspoon garlic powder

1 1 teaspoon fresh ground pepper

1 tablespoon smoked paprika
1 tablespoon dried thyme

1 teaspoon salt

2 tablespoons Baklouti Fused Olive Oil

 

Shrimp Stock (optional) 
chicken broth or stock will work here

3 cups water

shrimp shells

2 teaspoons sea salt 

 

Grits 

2 1/2 cups shrimp stock 
1/2 cup heavy cream 

3/4 cup quick grits
sharp white cheddar cheese, shredded (1 cup) 
Salt and freshly ground pepper 
3 tablespoons Fused Baklouti Chili Olive Oil 

Sauce 
1 tablespoon 
3 tablespoons flour
1/2 cup shrimp stock 
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon Fused Baklouti Olive Oil
1 teaspoon dried thyme

(Skip this step if using chicken broth or stock)
Peel the shrimp and reserve the shells.  Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil.  Boil for 2 minutes, and then set aside to steep for 5 minutes.  Strain the stock and reserve.

Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.  

Heat the Baklouti olive oil in a large saute pan over medium-high heat.  Add the cut up Andouille sausage and saute until just barely golden brown.  Add the shallots and cook for another minute.  Finally add the garlic and shrimp.  Saute until the shrimp is just barely cooked though, another minute or two.  Do not overcook!!!  Remove the shrimp and sausage mixture and reserve.

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan.  Add the tomato paste and stir in to the roux, cooking for another minute.  Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two.  Adjust seasoning with salt and pepper.  Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though.  Do not overcook the shrimp!

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.

Serves 6

Dark Chocolate and Mandarin Agrumato Olive Oil Madeleines

These are absolutely mind blowing.  Here's a perfect example of using olive oil not simply because it's amazingly good for the human body, but also because if the right olive oil is used in the proper context, it can dramatically elevate even the most humble of culinary applications. 

The bright, citrus notes of the Mandarin Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.

Ingredients
 1 cup flour + 1/4 cup for pan
1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Mandarin Agrumato (fused) Olive Oil + 1 tablespoon for greasing pan

Directions
Preheat the oven to 375.

Grease a 12 portion madeleine pan with with mandarin olive oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick.  Add the olive oil and beat for another minute.  Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.  

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies on to a rack to cool.  If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.  

Allow to cool and enjoy.  These are best fresh, the day they're made. 

Makes 2 dozen   

Conchigliette with Pork and Wild Mushroom Sugo and Black Truffle

Ingredients
1 pound ground pork, beef or even turkey, but preferably freshly-ground pork
2 cups finely diced wild mushrooms
1/2 cup grated Pecorino cheese
2 large shallots, sliced
3 cloves garlic, chopped
2 medium carrots finely diced
1 stalk celery, finely diced
2 cups good quality red wine
1 cup crushed tomatoes
2" sprig fresh thyme
salt and fresh ground pepper to taste
1/4 cup peppery, UP Certified EVOO
1 tablespoon black truffle oil
1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.

Instructions
In a large, heavy bottom pot heat the olive oil over medium-high heat.  Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes.  Remove the meat to a bowl and reserve.  To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally. 

Add the shallots, carrot, and celery and saute for another two minutes.  Add the garlic and saute for another minute.  Deglaze the pan with the red wine and reduce by half.  Add the tomatoes and thyme and reduce the heat to low and cover.  Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper. 

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a  tablespoon or so of the pasta water.  Cook for a minute stirring to completely sauce the pasta.

Portion the pasta in to servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil.  Serve immediately. 

Makes 6 servings

Epic Condiment

Forget the Italian sausage bagel dog in the bottom picture, and let's just focus on the red jewel-toned condiment at the top.  This is caramelized onion and roasted red pepper jam.  And as jams go, it's chunky, spreadable, and concentrated.  However, this is where the similarities stop.  This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.  

This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil.  However, it's not designed to be over the top.  Its function is to accentuate or elevate the food it's served with.  Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes!  I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and, or eggs to new levels heretofore unknown.

Rachel's Caramelized Onion & Roasted Red Pepper Jam 

1 large yellow onion thinly sliced (about a cup packed)

1 large red pepper - roasted, seeded, peeled, and finely chopped 

2 tablespoons + 2 tablespoons UP Certified Oro Bailen Arebequina

1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil 

1 teaspoon sea salt or kosher salt - to taste

fresh ground pepper to taste 

In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Oro Bailen Arbequina over medium heat.  Add the onion and season with salt.  Sweat down the onions gently until thet slowly become caramelized.  This will take about 20 minutes with constant stirring.  The goal here is to slowly bring out the sweet complex flavor of golden caramelized onions without charring them.  Charring will make them bitter.

During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking.  Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of Oro Bailen Arbequina.  Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired. 

Spoon in to a jar and allow to cool.  Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.   

Can be stored in a sealed jar, chilled for up to a week.  

Makes about 1 cup of savory jam  

Wild Mushroom-Spinach Manicotti with UP Certified Melgarejo Olive Oil-Tomato Bechamel

This creamy sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil.

However, that's not the end of the story.  Here I used the inimitable Hojiblanca from Melgarejo Estate in Spain, which brings a spectacular flavor to the otherwise bland canvas that is bechamel sauce.

Pictured are Italian style crepes also known as manicotti, which are rolled around fresh sauteed spinach, caramelized wild mushrooms, shallots, and a trinity of cheeses.  Every aspect of this dish is positively affected by the use of high quality extra virgin olive oil.  It's a perfect example of how a good dish can be made spectacular by being mindful of the characteristics of the olive oil.

I've broken the recipe in to several parts. Feel free to use any or all of them for your own concept of this versatile dish known as manicotti.

Creamy Extra Virgin Olive Oil & Tomato Bechamel Sauce
3 tablespoons fruity, complex, green, fresh, UP extra virgin olive oil
2 medium shallots minced
2 cloves garlic, minced
3 tablespoons flour,
2 cups whole milk
1/2 cup tomato sauce
a dash of freshly grated nutmeg (optional)
1/2 cup grated Pecorino cheese
Sea salt to taste
Fresh cracked pepper

Heat the oil in a medium sauce pan over medium heat.  Add the shallots and saute until transclucent and tender.  Add the garlic and saute another minute.  Add the flour and stir to incorporate so that there are no lumps or dry spots left.  Slowly drizzle in the milk, whisking constantly.  Stir and bring to a bare simmer until thickened.  Add the cheese, and stir.  Add the tomato sauce and adjust seasoning with salt and pepper.  Stir until thickened to buttermilk consistency.  Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.

Savory or Sweet Extra Virgin Olive Oil Crepes
1 cup all purpose flour
2 large eggs
2 tablespoons UP Extra Virgin Olive Oil (or Lemon, Orange, or Tangerine Agrumato for sweet crepes)
1 pinch of salt
1/2 cup milk
1/2 cup water

Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.  Add the flour and process until completely blended with no lumps or dry spots of flour.

Allow to stand for 1/2 hour at room temperature.

Heat a 12" wide non-stick skillet over medium-low heat, and rub with olive oil.  Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle.  After about a minute, flip the crepe and cook for an additional minute on the other side.  Remove to a plate and continue until all the batter has been used.  Fill with sweet or savory fillings.

Makes 6 large crepes

Spinach, Cheese, and Wild Mushroom Filling

2 cups sliced wild mushrooms or Cremini mushrooms
3 cups baby spinach
2 shallots minced
1 clove garlic minced
2 tablespoons UP Certified Extra Virgin Olive Oil
1/2 cup Fontina cheese grated
1/4 cup Pecorino cheese, grated
1/2 cup cherve (optional)
salt and pepper to taste

Heat the olive oil in a medium skillet over medium-high heat.  Add the mushrooms and saute until they begin to caramelize slightly.  Add the shallots and saute for a couple of minutes.  Add the garlic and saute for another minute.  Add the spinach and saute until wilted.  Stir in the Fontina, and other cheeses. Adjust the seasoning with salt and pepper.  Makes a great filling for crepes or omelets.

Filling for 6 large crepes

To make the dish pictured above, preheat the oven to 375.  Grease a 13"x9" baking dish with olive oil.  Fill the crepes with the spinach filling.  Ladle 1 cup of tomato bechamel in to the bottom of the dish.  Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes.  Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots.  Serve warm.

Caramelized Broccoli & Cauliflower Croquettes with Poached Eggs & Hollandaise

Caramelized Vegetable Croquettes

2 cups cooked, coarsely smashed Yukon Gold potatoes

1 cup broccoli florets, coarsely chopped

1 cup cauliflower florets, coarsely chopped

1 medium shallot, thinly sliced

2 cloves garlic, minced

1/2 cup + 2 tablespoons high quality olive oil such as Oro Bailen Picual for sauteing & frying

1/2 cup cherve (fresh goat cheese), creme fraiche, or sour cream

1/3 cup freshly grated Pecorino Romano

fresh ground pepper

2 large eggs beaten

2 cups panko bread crumbs

mixed baby greens (optional)

Hollandaise Sauce*

3 large room temperature egg yolks

1 tablespoon freshly squeezed lemon juice

1 cup unsalted butter

1 teaspoon kosher salt

freshly cracked pepper (optional)

Heat the butter in a small sauce pan until very warm, about 180 degrees.  In the bowl of a food processor or in the jar of a blender, add the lemon juice, salt, pepper, and egg yolks.  Process briefly to blend everything.  With the motor running, slowly drizzle in the hot butter butter.  

*Raw egg warning

In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual.  Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt.  Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick.  Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty.  Set the patties on to a lined baking sheet and set aside.  

Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer.  Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

Poach 6 large eggs

To assemble, arrange the mixed baby greens on the plate.  Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top. 

Serves 6