This is a once a week for us. In season, or in crisper, either way, my easy out for being creative. The variations are endless. Keep in mind, some vegetables cook faster than others. Try to keep veggies chunked not diced. This is Bill's latest creation.
Preheat oven to 400F. in a bowl with your hands, toss veggies in olive oil, a sprinkle of Sea Salt and fresh ground pepper
1 Sweet Potato, 1/2 in slices
1 Russet, or in season Potato
1 Green Zucchini, 3/4 in slices
1 Yellow Zucchini, 3/4 in slices
1 Eggplant, cubed, salted and drained for 30 min (not my go to due to time for prep)
1-3 cloves garlic (the more the merrier)
2 med yellow or Spanish onions
1 fennel bulb, trimmed and wedged
1 or more peppers, red, green, yellow, orange
1/2 c Robust Ultra Premium Extra Virgin Olive Oil
several sprigs of fresh Rosemary or 1 T dried.
This is where your imagination takes over. Carrots, Mushrooms, Leeks, Broccoli, Cauliflower all work well. The size of the pan will depend on the amount of veggies. A glass dish will take longer, cast iron shorter, baking sheet for lots of veggies. Count on about an hour. Vegetables should be crispy and brown.
Arrange vegetables in casserole, or on baking pan, cook for 50 min to 1 1/4 hour. Stir occasionally. Transfer to warmed serving platter and garnish with sprigs of Rosemary.
If I am serving this as a 'featured' dish for company, I will caramelize 2 Yellow or Spanish onions with a splash of Traditional Balsamic sprinkled on top of serving dish. This takes a while, so be patient.
This is my new addiction. A new Cuisinart Ice Cream Maker, and the sky is the limit. Any Pure Cultivar, Fused or Infused Olive Oil will work with this recipe. Variations will follow.
*Custard needs to be made a day ahead. 'Freeze bucket' has to be frozen solid.
1 1/4 c whole milk (I use Fox Hill Farms)
2/3 c sugar
1/2 - 1 vanilla bean (I use Epices de Cru, as they are far superior to grocery store)
3 large egg yolks
1 1/2 c whipping cream
6 T robust Ultra Premium EVOO (This is where the fun begins. Think of the possibilities if you used Blood Orange, Basil, Chipotle......)
1. Stir the milk and 1/3 c of the sugar together in a saucepan. Scrape the seeds from the vanilla bean into the pan along with the bean. Bring milk to a boil.
2. Remove pan from heat, cover and steep at room temp for one hour.
3. Strain milk through sieve, and bring it to a simmer
4. While milk is heating, whisk egg yolks and remaining sugar till pale and thick. Turn machine on low and slowly add hot milk to egg mixture.
5. Return mixture to the saucepan and cook, stirring constantly until the mixture thickens slightly and registers 160F on an instant read thermometer. (I used my meat thermometer suspended in the pot) Strain into a bowl, stir in whipping cream, cover and refrigerate overnight.
6. Next day, stir the olive oil into the custard and churn in the ice cream maker.
We enjoy a sprinkle of good sea salt when made with a robust EVOO. The original recipe is from The New American Olive Oil cook book and they recommend a grind of fresh pepper. Brilliant!
** Try Fox Hill Farm's Chocolate milk, cut back on the sugar, and use Blood Orange Olive Oil. Yum!
** Basil infused olive oil with a Strawberry Balsamic reduction
** Chipotle infused olive oil with Chocolate Balsamic reduction
The combinations are unlimited.
The bright, citrus notes of the Blood Orange 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.
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 Blood Orange Olive Oil + 1 tablespoon for greasing pan
Preheat the oven to 375.
Grease a 12 portion madeleine pan with with Blood Orange 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.
By Chef Rachel Bradley
Preheat oven to 450 degrees.
Place whole chicken in a roasting pan. Peel and chop potatoes into large chunks, and place them into the roast pan around the chicken. Add water to pan evenly. Pour
EVOO over chicken and potatoes (enough that everything is well coated and some oil is collecting in the pockets of the pan). Cut lemon into several large chunks. Squeeze lemon juice over chicken and potatoes, and stuff the lemon chunks in or around the chicken. Sprinkle a good amount of pepper and oregano over chicken and potatoes.
Roast for 15 mins at 450 degrees, then turn temperature down to 350 degrees. Continue roasting until internal temperature reaches 165 degrees and juices run clear.Serve with sides of fresh bread, feta cheese, and Kalamata olives.
Bon Appetit :)
This creamy bechamel sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil.
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 translucent 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.
Recipe by Chef Rachel Bradley
1lb. of spaghetti
1/4 cup chopped parsley
2/3 cup of medium intensity Extra Virgin Olive Oil.
3 or 4 spicy red chilli peppers (depending on spice tolerance)
2 garlic cloves, minced
Green Chili Oil or Truffle Oil for finishing(optional)
Boil your noodles in a large pot seasoned with a pinch of salt. On medium-high, heat up your oil in a large pan. Add the garlic and peppers, cook until soft but be careful not to brown or burn the garlic.
Once pasta is cooked to desired taste, drain water and add pasta to the garlic and peppers mixing over medium heat. Mix thoroughly.
Finish by mixing in the parsley and serve.
Drizzle a touch of Green Chili Oil for a burst of heat, or Truffle Oil for a punch of flavor.
For those cold, snowy days when you just want a hearty bowl of soup.
1/2 cup Medium Intense Extra Virgin Olive Oil
1 cup red oinion, chopped (1/2 medium)
1 1/3 cups kale or turnip greens
6 cups low-sodium vegetable broth
2 cups cooked black beans, or canned beans, drained and rinsed
2 cups cooked barley
1/2 cup loosely packed grated Parmesan, Romano, or Asiago cheese (optional)
Heat the olive oil in a large soup pot over medium heat. Stir in the onion, season lightly with salt and pepper, and cook until translucent but not brown, about 10 minutes.
Toss in the greens, season lightly, and reduce the heat to low. Cook gently until the greens are tender, about 15 minutes.
Add the vegetable broth, beans, and barley. Cook until heated through, about 10 minutes. Sprinkle 2 tablespoons of Parmesan cheese on top of each serving.
Recipe adapted from The Pink Ribbon Diet Book