Recipes

Chocolate & Espresso Balsamic "Pate-Esk" Fudge


This Pate-esk Fudge is sure to be a new family favorite!

Ingredients:

-1 ½ cup Heavy Cream
-1 cup Espresso Dark Balsamic
-1/2 cup 60% or Darker Chocolate
-1 cup Semi-Sweet Chocolate
-1/2 tsp Vanilla Dark Balsamic
Garnish with lavender salt (optional)
 

 

Directions:

Butter a 9×13″ baking pan and line with parchment that overhangs the sides.In a metal bowl or double boiler, add all of the ingredients except the salt.  Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted.  The mixture will be very thick.  Pour in to the prepared pan.  Allow to cool to room temperature and cut in to squares.  Sprinkle a few grains of sea salt on each square.

Makes about 2 pounds of pate.

PEI Potato Soup with Baklouti Green Chili Oil

Nothing better than a batch of PEI Potato Soup with Baklouti Green Chili Oil on a cold night. The result is a hearty and throat warming soup that is fairly easy to make!

Ingredients:

1 large Spanish Onion, finely diced
3-4 Freshly dug PEI Potatoes, peeled and cubed
2 1/2 Tablespoons of Baklouti Green Chili Oil
4 Cups Homemade Chicken Stock
1 Clove Garlic
2 Stalks of Celery, diced
2 Carrots, diced
1/2 cup heavy cream
1/4 cup of all purpose flour (I used a little less than this)

4 slices of good quality bacon, chopped (optional)

Directions:

Cook the bacon in large stock pot over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

Cook celery, carrot and onion in Baklouti Green Chili Oil until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. Roughly 20-30 mins.


In a separate bowl whisk the flour and heavy cream together until thickened. Stir the cream mixture into the potato mixture. Puree soup if desired. Salt & Pepper for seasoning.

Olive Oil Refrigerator Pickles

 

                                                               

 

24 pickling cucumbers

1/2 course salt

2 small onions, thinly sliced

4 c cider vinegar

1/2c med robust LG EVOO

1c mustard seeds (white if available)

1 T celery seeds

1. Wash the cucumbers, and slice into 1/8inch circles. Place in a large bowl, sprinkle with salt, and allow to sit for 3 hours.

2. Drain cucumbers well, and pat dry with paper towel or clean tea towel. Return the cucumbers to the bowl.

3. Add the onions to the cucumber, and toss to combine.

4. Place the vinegar, olive oil, mustard seeds, and celery seeds in a large bowl, and stir to mix thoroughly.

5. Transfer the cucumber-onion mixture to two quart sized sterilized jars, and ladle in the vinegar mixture, mading sure that each jar receives a good amount of seeds.

6. Store the pickles in the refrigerator for about 3 weeks before serving.

Arugala Salad with Roasted Grape Tomatoes

This salad uses two of my favorite things. Arugula and roasted tomatoes. Grape tomatoes work well here, but in a pinch, plum tomatoes quartered, work as well. Either way, the roasted tomatoes sweetness, balances the peppery arugula. Save the oil from the roasting pan for the base of the dressing.  The arugula will wilt as a result of the warm tomatoes. Serve as a side dish with brunch or as a salad course with dinner.

Preheat oven to 400F

1 pint red grape tomatoes (or 4 plum )

5 T Ultra Premium Extra Virgin Olive Oil (I like a robust peppery cultivar)

1/2 t Kosher or Sea Salt

Fresh cracked pepper (any Epices de Cru peppercorns work here)

Toss tomatoes with 2 T of the olive oil and 1/4tsp salt and pepper to taste. Put on baking sheet, and roast for about 25 minutes, or until tomatoes burst. Cool. Pour juice from baking sheet into a bowl with remaining salt,

1 T Pure White Balsamic Vinegar, or White Vinegar

1/2 tsp sugar (less if using White Balsamic)

and remaining olive oil. Whisk with fork to emulsify

Toss tomatoes and dressing with

6 c arugula (baby or wild if available)

I change it up for a lunch salad, using crumbled Feta

 

 

 

Lemon Olive Oil and Polenta Cake


                                                           



Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.).

It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.

Ingredients
2 cups unbleached all purpose flour
1/2 cup stone ground cornmeal (regular cornmeal will work here too)
1 1/2 cups sugar
1 cup fused lemon olive oil
1 cup whole milk yogurt
2 eggs
2 teaspoons baking soda

1 teaspoon vanilla extract
1 teaspoon salt

Instructions
Preheat the oven to 350 F.

Grease a 9"x9" baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.

Serves 6-8
Posted by Rachel Bradley-Gomez at 12:12 P

Cod Ceviche with Ultra Premium Hojiblanca

 

The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.

Ingredients

1/4 cup fresh squeezed lime juice
2 tablespoons Liquid Gold Honey Ginger Vinegar or Jalapeno White Balsamic Vinegar
1/3 cup UP Hojiblanca you could also substitute Baklouti, Chipotle, or Cayenne Olive Oil here
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut in to small uniform pieces
Sea salt to taste

Directions
Combine the olive oil, vinegar, lime juice and sea salt.  Whisk to combine.  Add in the other ingredients including the fish and stir to combine well.  Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart.  Ideally, you want to mix this and serve it straight away.  However, if you do let it sit, it will still be edible but the fish will break up.

Serves 6 as an appetizer

 

Recipe by Chef Rachel Bradley

Butternut Squash Fries

Recipe adapted from Weight Watchers

 

Slightly sweet, slightly spicy, and oven baked, not deep fried.

 

1 Pound uncooked butternut squash.  (Approximately 16 pieces about 3/4in thick.)

2 T Liquid Gold Butternut Squash Seed Oil

Salt (Pepper)

1/2 t chili powder or to taste (I love all of the Epices de Cru chili spices for different taste options)

 

Preheat oven to 450deg F.  Brush baking sheet with olive oil. Arrange fries on sheet, brush liberally with Butternut Squash seed oil, and sprinkle with salt and chili pepper.

Cook for approximately 14-17 minutes, or until crisp, turning once.

**LG Chipotle Olive Oil works well also.

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