Recipes

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

Flat Bread Dough

2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Wild  Mushroom & Sage Olive Oil
2 teaspoons active dry yeast 
1 teaspoon salt
1 teaspoon granulated sugar

Mushroom Topping

1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

 

Recipe by Chef Rachel Bradley

March 26, 2014

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Osso Bucco with Saffron risotto and Gremolata



Ingredients

Osso Bucco
Three 1-inch crosscuts of veal shank
1 cup of diced carrot
1 cup of diced onion
1 cup of diced celery
4-5 crushed garlic cloves
1 can crushed tomatoes (or fresh, if in season)
½ cup of white wine
1 bunch of thyme
2 cups of brown stock
Robust UP EVOO
Kosher salt
Black pepper

Risotto
1/2 shallot finely sliced
1 cup of arborio rice
1 qt of chicken stock (kept hot)
¼ cup of parmesan
Saffron
Kosher salt
Milanese Gremolata EVOO (use our LG infused or from scratch, recipe below)

Gremolata
½ cup coarsely chopped parsley
Med Robust UP EVOO
Squeeze of lemon juice
1 clove of garlic sliced fine
Salt


Method

Osso Bucco

Add a generous amount of a robust EVOO to a heavy bottomed pan on high heat
Pat the veal shanks dry with paper towel on both sides and season generously with kosher salt and black pepper
When the oil begins to lightly smoke, add the veal shanks with even spacing between them and press down. It’s important to have spaces between your veal shanks to ensure a proper sear
After about 2 minutes of aggressive searing, the shanks should have developed a deep caramelization on the bottom side. This is what’s going to build the base flavor of your protein, only flip the shanks when this colour is present and repeat
Remove the veal shanks from the pan and immediately add all of your vegetables, thyme, and a pinch of salt. Turn down the heat to medium and coat the veggies in the remaining oil.
Sweat the vegetables for at least 10-15 minutes; the goal here is to evaporate as much moisture out of the vegetables as possible to concentrate their flavors.
When the vegetables are sweated add the white wine and vigorously scrape the bottom of the pan to remove any caramelized bits and re-incorporate them into the vegetables.
Reduce the wine to au sec (almost dry) and add the stock/veal shanks back to the pan.
Cover and simmer on low for 2 hours

Risotto
When you are 20 minutes or so out on your Osso Bucco, it’s time to start the risotto.
Begin by having your hot stock in a pot with a ladle in front of your risotto pan so you can easily reach it as you stir
Season the stock with a few strands of saffron and salt until it is at an acceptable level for your taste
Add the Milanese Gremolata olive oil & finely sliced shallot to your sauce pan on medium high heat
Sweat the shallots until translucent and then add your dry rice
Coat the rice in the oil/shallots and toast until you can smell the toasted rice as you stir
Ladle by ladle add the hot stock to the rice while continuously stirring. Only add another ladle when the first has been mostly absorbed. You do not want to drown your rice in too much stock nor do you want it to burn due to lack of moisture. With a little finesse your risotto will reach perfect al dente in 15 minutes or more. The important thing is to be patient and stir continuously.
Add the parmesan to the risotto and stir to melt evenly into the mix. Remove from heat and serve.
Gremolata
For the Gremolata simply combine the ingredients and store in the fridge. This will add freshness/acidity to your dish

Sauce
After removing the veal shanks from the pan you’ll notice the stock you added has reduced significantly. This liquid is pure flavor and you are going to want it on your plate. Strain the sauce out of the pan into a fine strainer and push the solids with a ladle to ensure every last drop is reserved.

Shaved Brussel Sprouts with Melgarejo Arebquina, Lemon Olive Oil & Parmesan Cheese

 

Ingredients

1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup Melgarejo Arbequina
1 tablespoon Meyer Lemon (fused) olive oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste

Directions

Shave or slice the Brussles sprouts as thinly as possible.  This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the Arbequina olive over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.   Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

 

By Chef Rachel Bradley

Shrimp & Andoulille Over Baklouti Chili Olive Oil-White Cheddar Grits

Shrimp & Sausage
1 1/2 pounds 21-25 wild shrimp
1/2 pound Andouille sausage, cut in 1/2" dice
1 large shallot, minced
2 medium cloves garlic, minced 
1 teaspoon garlic powder
1 1 teaspoon fresh ground pepper
1 tablespoon smoked paprika
1 tablespoon dried thyme
1 teaspoon salt
2 tablespoons Baklouti Fused Olive Oil
Shrimp Stock (optional) 
chicken broth or stock will work here
3 cups water
shrimp shells
2 teaspoons sea salt 
Grits 
2 1/2 cups shrimp stock 
1/2 cup heavy cream 
3/4 cup quick grits
sharp white cheddar cheese, shredded (1 cup) 

Salt and freshly ground pepper 
3 tablespoons Fused Baklouti Chili Olive Oil 

Sauce 
1 tablespoon 
3 tablespoons flour
1/2 cup shrimp stock 
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon Fused Baklouti Olive Oil
1 teaspoon dried thyme


(Skip this step if using chicken broth or stock)
Peel the shrimp and reserve the shells.  Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil.  Boil for 2 minutes, and then set aside to steep for 5 minutes.  Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.  

Heat the Baklouti olive oil in a large saute pan over medium-high heat.  Add the cut up Andouille sausage and saute until just barely golden brown.  Add the shallots and cook for another minute.  Finally add the garlic and shrimp.  Saute until the shrimp is just barely cooked though, another minute or two.  Do not overcook!!!  Remove the shrimp and sausage mixture and reserve.
 

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.


In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan.  Add the tomato paste and stir in to the roux, cooking for another minute.  Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two.  Adjust seasoning with salt and pepper.  Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though.  Do not overcook the shrimp!

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.

 

Recipe by Chef Rachel Bradley

March 18, 2014

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Beef Fillets Sauteed with Balsamic Vinegar

This recipe is adapted from the cookbook "Olive Oil From Tree to Table".version.

I too enjoy it served with Mashed Potatoes, Celery Root and Wente's (or any other really good) Horseradish.

 

 

Stir-Fry Basics

Stir-frying is a simple way to cook a nutritious meal in a short amount of time. The beauty of a stir-fry is that you can grab whatever you have on hand or make use of fresh, seasonal ingredients.

 

Here are a 5 basic steps to creating your perfect stir-fry:

 

1. Get your skillet or wok ready over medium heat

 

2. Choose your oil:

  • Select a Medium to Robust Intensity EVOO

                            or

  • Select one of our flavor infused or fused oils for an added punch (Heat seekers will love the Red Cayenne)

 

3. Choose your protein (optional):

  • Chicken
  • Shrimp
  • Beef
  • Salmon
  • Tofu

Cut your protein into thin strips so that it will cook quickly.

 

4. Choose your vegetables:

 

  • Kale
  • Bok Choy
  • Celery
  • Carrots
  • Peppers
  • Mushrooms
  • Broccoli

Cook until tender but still crisp.

 

5.  Add your seasoning

I recommend staying away from ready to use sauces which are extremely high in sodium and sugar. Here are some healthier alternatives:

 

  • Garlic (and lots of it if you're obsessed like I am)
  • Fresh Herbs: Basil, Oregano, Dill
  • Spices: Cayenne, Cumin, Paprika
  • Fresh Ginger, Lemongrass, Lime
  • Lemon Juice
  • Red Wine (a must in most of my dishes) ;)
  • Balsamic Vinegar (try the Honey Ginger or Oregano Balsamic)

 

 

6.  Finish by serving over top of wild rice, quinoa or whole grain noodles.

     Bon Appetit :)

 

 

 

Caramelized Roasted Vegetables, My Go To

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.

 

 

 

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