2 Tbsp Baklouti Green Chili Oil
1/2 Medium Spanish Onion, minced
1 Large garlic clove, minced
1 Tbsp flour
1 5-ounce can evaporated milk
1 Large pinch of sea salt
Freshly ground pepper
3 Cups mexican-blend cheese, shredded
1/4-1/2 Cup half & half
3 Jalapenos, minced (optional)
Heat Baklouti Green Chili Oil in a medium-sized pan. Add onion and garlic, saute for approx. 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for roughly 2 minutes.
Stir in evaporated milk and continue to cook until thickened and heated through, about 3-5 minutes. Add a large pinch of salt and freshly ground black pepper.
Add cheese and stir until incorporated (mixture will be very thick). Add half & half a few tablespoons at a time, stirring to incorporate, until you reach desired consistency. Stir in minced Jalapenos until very hot.
Recipe adapted from the wicked noodle
Preheat oven to 400F. Soak lentils for 10 minutes. In a large mixing bowl, toss pumpkin with 1-2 tablespoons olive oil and season lightly with salt. Spread on a cookie sheet or in a roasting pan and roast until soft, about 30-40 minutes.
Meanwhile, cook lentils in salted, boiling water until soft, about 30 minutes. Heat Balsamic in a small saucepan on medium-low and reduce to about half, about 10-15 minutes.
Pour about 1 inch worth of EVOO into a Medium heavy saucepan or skillet (enough oil to cover shallots). Heat oil over medium-high and fry shallots for 3-5 minutes until crispy, golden brown. Remove and drain excess oil on a paper towel.
Toss pumpkin with Balsamic Reduction and mix with lentils and goat cheese. Drizzle with remaining tablespoon of EVOO and garnish with crispy shallots.
Makes 4-6 Serving
Recipe adapted from Nourish
Lavender Tart Crust:
1.5 Tbsp Butter Flavoured Olive Oil
1 1/4 cup Graham Crackers (Finely Chopped)
1 Tbsp Lavender Flowers
3 Tbsp Sugar
1 Cup Cinnamon Pear Dark Balsamic
1 Cup Water
1/2 Cup Sugar
1 Tbsp Dry Sherry Wine
Dash Sea Salt & Pepper
Custard Tart Filling:
3 Tbsp All-Purpose Flour
1/2 Cup Sugar
3 Large Eggs (2 whole eggs, 1 egg yolk)
1 Tsp Vanilla Extract
2 Tbsp Whole Milk
Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.
Transfer all ingredients into a non-stick 9" tart pan, or two 4" tart pans, whichever you prefer.
With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing 1/4" thickness throughout.
Bake in oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.
Combine all ingredients in a saucepan, mix sugar until dissolved on low heat.
Add pears and allow poaching liquid to come to a gentle boil.
Remove from hear and leave pears to remain steeping inside liquid for 15-20 mins. Remove pears and slice as desired.
Custard Tart Filling:
In a medium bowl, combine flour, sugar, vanilla and eggs. Gradually whisk in milk, skimming off any bubbles that may rise to the surface. Mix to a smooth texture.
Pour custard mixture into tart pan. Arrange poached pears in desired placement into the pan.
Bake at 350F for 30 minutes, or until custard has set firmly.
Garnish with caramelized onions, prosciutto, a drizzle of balsamic, or whatever your heart desires.
1 Cup Butter, Softened
1 Cup White Sugar
1 Cup Icing Sugar
4 Cups White Flour
1 Tsp Cream of Tartar
1 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Salt
Flavoured Cane Sugar for Topping
Thoroughly cream oil, butter and sugars. Add vanilla and eggs. Sift all dry ingredients together and stir into mixture.
Chill dough for at least one hour (or keep refrigerated, using as needed). When ready to prepare for baking, roll 1 tsp of dough into a ball for each cookie. Roll part of the ball in sugar mixture, place onto lightly greased cookie sheet, sugar side up, then flatten ball with bottom of a small glass.
Bake for 12 minutes at 350 degrees Fahrenheit.
Makes about 5-8 dozen depending on size of balls.
*You can also substitute the Blood Orange Oil for the Meyer Lemon or Persian Lime.
1 Head Romaine Lettuce
1/4 Blanched almonds
1/4 Cup vegan mayo
2 Tbsp Nutritional Yeast
2 Tbsp UP Extra Virgin Olive Oil or flavour infused oil
2 Tbsp Sicilian Lemon White Balsamic Vinegar
1 Tbsp Capers
1 Tbsp Dijon Mustard
1 Clove garlic, minced
Salt & Pepper to taste
1 French Baguette (or other thick bread such as sourdough or Focaccia - use gluten free if available or omit)
2 Cloves garlic, minced
3 Tbsp UP Extra Virgin Olive Oil
Preheat oven to 350
Cut the bread into small cubes, about 3cm thick
Toss bread cubes with the olive oil and garlic, place on baking sheet.
Bake in oven for about 10 minutes, stirring them around about halfway and watching that they don't burn. Set aside to cool.
Wash and dry lettuce, and tear it into bite-sized pieces. Place into a large salad bowl.
Blend all other ingredients in a blender until smooth. Add 2-3 tbsps of water, to achieve desired consistency.
Add dressing and croutons to salad bowl and mix to distribute evenly.
4 slices of good quality bacon, chopped (optional)
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.