Dec 082015
 

Corn Bread

 

 

 

 

 

 

 

 

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself of accompanied by a steamy bowl of soup.

Ingredients

2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2  cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Dec 082015
 

Pepper Hummus

 

 

 

 

 

 

 

There are very few ingredients required to make hummus.  In light of this, it’s imperative that the handful of ingredients used be of the highest quality available especially where the olive oil is concerned. This, and only this, is the secret to amazing hummus.

And while it’s hard to imagine getting tired of great hummus, if you’d like a little change of pace, try this exceedingly delicious and easy rendition that includes heart healthy roasted red peppers marinated in UP Extra Virgin Olive Oil.

Ingredients
1 jar Delizia Roasted Red Peppers, drained(sold at The Virgin Olive Oiler)
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup Certified UP Extra Virgin Olive Oil of your choice(Substitute Cayenned Agrumato Olive Oil if you like it spicy)
2 teaspoons sea salt, or to taste

Directions
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.
Use as a dip for veggies or pita chips or a spread on your favorite sandwich!

Dec 082015
 

Vodka Balsamic Shrub

 

 

 

 

 

 

 

 

Ingredients
2 ounces vodka (chilled)
1/2 ounce any infused White Balsamic (We like Peach, Lemon, Pineapple, Mango, or Gravenstein Apple–Chilled)
3 ounces club soda or seltzer (chilled)
 
Directions 
Fill a tall glass with ice. Add vodka, your choice of White Balsamic, and soda. Stir gently to mix and serve immediately.
Dec 082015
 

Bloody Mary

 

 

 

 

 

 

 

 

 

Ingredients
ground pepper to taste
1/2 ounce fresh squeezed lemon juice
1 1/4 ounce Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 teaspoon kosher salt
12 ounces tomato juice
6 oz. Vodka
4 celery stalks with leaves attached
Trinidad Scorpion Pepper Infused Sea Salt(optional-if you like it hot)

Directions
Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish (if using) and pour into glass.  Garnish with a leafy celery stalk and lime wheel.

And if you’re really adventurous, rim your glass with the Trinidad Scorpion Pepper Sea Salt for a fiery kick!

Dec 042015
 

Corn Chowder

 

 

 

 

 

 

It’s definitely the season for Soup!!

Ingredients
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream – optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra fresh Baklouti Green Chili Olive Oil(spicy)
fresh ground pepper and salt to taste

Directions
Optimally, this recipe is made in pressure cooker.  However, excellent results can be achieved on the stove top.

Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl.  Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of Baklouti Green Chili Olive Oil.  Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown.

To the pressure cooker or stock pot add the stock, cut corn, and cut cobs.  If using a pressure cooker, cook under pressure for 15 minutes.  If cooking via stove top, simmer the pot gently over low heat for 45 minutes.

Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.

At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using).  In a food processor or blender, process the entire contents of the pressure cooker/pot in batches.  The liquid will be scalding hot so be very careful!

Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste.  Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching Baklouti Green Chili Olive Oil.

Serves 4-6

Dec 042015
 

Potato Hash

 

 

 

 

 

 

Ingredients
1 1/2 pound Yukon gold potatoes cut in 1″ pieced
1 Jar Delizia Roasted Red Peppers in UP Olive Oil
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup UP Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste

Preheat the oven to 400 F.

Directions
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.

In a large oven proof saute pan, over medium heat, add the olive oil and heat.  Add the sliced onions and saute until they just  begin to take on a golden color.  Add the garlic and saute another minute.  Remove the pan from heat.

Drain the potatoes well and allow to sit for a minute to help the moisture evaporate.  Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.

Taste and season with additional salt and pepper, if desired.

Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.

Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.

Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired.

Serves 4

Dec 042015
 

Butternut Squash Mac

 

 

 

 

 

 

 

 

 

Ingredients 
2 cups butternut squash peeled, cubed in 1″ pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13″ x 9″ baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.
Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8
Dec 042015
 

Blood Orange Cookies

 

 

 

 

 

 

Ingredients
3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked

2 tablespoons fresh squeezed orange juice

Powdered sugar for garnish
Directions
Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs.  Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients.

 

Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.

Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan.  Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior.  Remove the cookies to a rack to cool.  Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.

Yields about 48 cookies