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Wood Fired Pizza with Garam Masala Tomato Curry, Cumin-Dusted Heirloom Purple Potatoes & Baby Beet Greens
Spot Prawn Cakes with Cilantro-Caper Aioli
Spot Prawn Cakes
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt
Ultra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Peruvian Picual for frying
Directions
Heat 1" of UP olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.
Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Cilantro-Caper Aioli
1/2 cup high-oleic, certified GMO-Free, expeller pressed safflower oil
1 cup UP extra virgin olive oil
2 garlic cloves
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water
Directions
Place the egg yolks, water, salt, capers, garlic, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons UP extra virgin olive oil (i.e. super fresh, high oleic, low FFA, high phenol)
1 tablespoon Honey Ginger White Balsamic
Directions
Whisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
Serves 4
Oven Roasted Tomato Quiche with UP Extra Virgin Olive Oil Pastry Crust
Oven Roasted Tomatoes in UP Extra Virgin Olive Oil
2 tbs. 300+ Poly UP Extra Virgin Olive Oil
2 cloves garlic, crushed
2 cloves garlic, crushed
A sprig of fresh marjoram or oregano (optional)
Sea salt
Sea salt
Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above
Directions
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above
Directions
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
Food Insecurity and Hunger in the United States
Here are two links which bring attention to the the growing issues of food insecurity and hunger in America and abroad.
When Eating is An Economic Act
A Place At The Table
When Eating is An Economic Act
A Place At The Table
Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce
Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
Papas Bravas With Ultra Premium Low FFA, High Phenol Melgarejo Estate Extra Virgin Olive Oil
5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
Super fresh, Ultra Premium, low FFA, high phenol, high oleic extra virgin olive oil (I used Melgarejo Estate Picual) for frying
Sea salt to taste
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.
Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli.
Roasted Red Pepper Aioli
1 1/2 cups fresh, mild, extra virgin olive oil (Ultra Premium Bari California Arbequina)
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 teaspoon smoked sweet paprika
1 tablespoon fresh lemon juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until homogeneous.
VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster!
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.
**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
Makes approximately 2 cups