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
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use. Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.
1/4 cup fresh squeezed lime juice
2 tablespoons Liquid Gold Honey Ginger Vinegar or Jalapeno White Balsamic Vinegar
1/3 cup UP Hojiblanca you could also substitute Baklouti, Chipotle, or Cayenne Olive Oil here
1/2 cup finely diced red onion
1/3 cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Lingcod, Snapper, etc. cut in to small uniform pieces
Sea salt to taste
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer
Recipe by Chef Rachel Bradley
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
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.