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.
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.
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