Recipes

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.

July 10, 2014

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Spicy Baklouti Chili Gumbo

Ingredients:


1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat.  Season the chicken with salt and pepper and brown on both sides.  Set the chicken aside and add the sausage to the pot.  Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.  Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.  Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.  Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.  Bring to a simmer and continue to cook until  until the gumbo thickens.  Add the Chicken and sausage back to the pot.  Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.   

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8      

 

Recipe by Chef Rachel Bradley

Grilled Wild Salmon & Asparagus in Wild Fernleaf Dill Olive Oil-Lemon Cream Sauce Over Dill Infused Pappardelle

Ingredients:

1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Frenleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste

Directions:

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice.  Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus.  The most important thing here is to sear the salmon and asparagus on the exterior.  After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil.  Cook the dried pasta based on the package directions.  If using the fresh pasta recipe below, cook for two minutes and drain well.  

In a saute pan, heat two tablespoon dill olive oil over medium heat.  Add the sliced shallots and cook until tender.  Add the garlic and saute for another minute being careful not to burn the garlic.  Add the wine and lemon juice.  Continue cooking until the liquid is reduced by half.  Add the cream and the remaining dill olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy.  Add the salmon chunks and cook to warm through, being careful not to break the chunks up.  Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
 


Fresh Dill Infused Pappardelle Pasta

 

2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)

Directions:

In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using.  Begin incorporating the flour into the eggs a little at a time, mixing  until a very loose messy dough forms.  If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.  Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

 

Recipe by Chef Rachel Bradley

Crab Stuffed Squash Blossoms Fried To A Delicate Crisp in UP EVOO

This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry. 

As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.  

Ingredients For the Filling

1 small shallot chopped
1 green onion, chopped
1 tablespoon UP EVOO oil 
1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten
8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells
1/2 teaspoon sea salt or to taste
12 medium to large fresh zucchini squash blossoms 
 
For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt
 
UP EVOO for frying (I used the Hojiblanca from Melgarejo for this)
Directions:
Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor.  Pulse a few times to finely chop the ingredients and combine.  Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much.  Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.
In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
Heat 2 inches of UP EVOO up to 350 F. in a heavy bottom pot or pan. 
 
To Assemble
Make sure the blossoms are clean of debris.  Gently remove the flower stamens.  Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling.  Gently twist the ends of the petals to seal.  Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom.  Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.  
 
Recipe by Chef Rachel Bradley

Garlic-Asiago-Cheddar Cheese Crackers made with Olive Oil

Ingredients

2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups aged, shredded sharp cheddar cheese
1 1/2 cups shredded Asiago cheese
1 cup garlic UP Garlic Infused Olive Oil (try experimenting with other infused olive oils)

Alternatively, For Cheesy White Truffle Crackers

2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups shredded Asiago cheese
1 1/2 cups shredded Parmesan cheese
3/4 cup UP Certified Extra Virgin Olive Oil
2 Tablespoons White Truffle Oil
 
 Instructions
Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil(s) and continue to pules until the oil is incorporated thoroughly. 

Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet.  Roll out one disk at a time to 1/4" thick.  Cut in to squares, rounds - whatever floats your boat.  The way you choose to cut the crackers will not affect their taste.

Bake for 9-11 minutes until the edges become golden.     

 

Recipe by Chef Rachel Bradley

Almond Dip

This sounds like an odd combination, but the sweetness of the almonds sneaks out beneath the tanginess of the dill and yogurt.

1/4c raw whole almonds

1 1/2c plain Greek yogurt

1/3 c Ultra Premium Extra Virgin Olive Oil (ask if we have an oil with notes of anise in our current selection)

1 good sized clove garlic

3T finely chopped fresh dill

2 T Sicilian Lemon Balsamic (or fresh squeezed lemon)

1/2 tsp salt

1. Put almonds in a food processor and pulse till texture of bread crumbs.  A heavy storage bag and a rolling pin works well too.

2. Combine all ingredients in a bowl, and serve with vegetables, crackers or bread. Consistency can be altered with addition of more olive oil.

3. Refrigerate and store by covering with a drizzle of the olive oil to keep from drying out.  A piece of plastic wrap on the surface of the dip works also.  Warm or bring to room temp before reserving.

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