Truffle Fries

Posted on Jun 5, 2016 in Appetizers, Blog, Recipes, Side Dishes

Truffle Fries

Truffle Fries
Serves 2

Ingredients
2 Russet potatoes
1 tsp. ♥Olive My Heart♥ UP Extra Virgin Olive Oil
2 tsp. ♥Olive My Heart♥  White Truffle oil
Alden Mill House ‘Season All’, to taste
fresh ground pepper, to taste
dried dill, to taste
♥Olive My Heart♥ Black Truffle sea salt, to taste

Directions
Preheat the oven to 400 F.  Oil cookie sheet with teaspoon of ♥Olive My Heart♥ Ultra Premium Extra Virgin olive oil.

Peel russet potatoes. Cut into 1/4″ size fries. Soak in a cold water bath for one minute.  Drain and dry.

Place potatoes into a large bowl with a mixture of Season All, fresh ground pepper, dried dill and ♥Olive My Heart♥ White Truffle oil.  Mix well.

Arrange fries on cookie sheet.  Bake for 14 min in oven. Turn fries and bake for another 5 min.  Drizzle with truffle oil and ♥Olive My Heart♥ black truffle sea salt. Enjoy!

 

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Roasted Red Pepper Hummus

Posted on Feb 19, 2016 in Appetizers, Blog, Recipes, Side Dishes

Roasted Red Pepper Hummus

Roasted Red 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.  Try this exceedingly delicious and easy rendition that includes heart healthy roasted red peppers marinated in UP Extra Virgin Olive Oil.

Ingredients
1 jar ♥Olive My Heart♥ Roasted Red Peppers, drained
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup ♥Olive My Heart♥ Extra Virgin Olive Oil, or any infused Olive Oil
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.

 

 

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Ramp-Kale Pesto Pasta

Posted on Apr 30, 2015 in Blog, Recipes, Salads, Side Dishes

Ramp-Kale Pesto Pasta

Ramp-Kale Pesto Pasta
adapted from Giada De Laurentiis for the Today Show

Ingredients
20-25 ramps
1/2 cup raw walnut halves
1 clove garlic, peeled
2 cups baby kale
2 Tbsp. + 2/3 cup ♥Olive My Heart♥ Blood Orange Olive Oil, or Wild Mushroom & Sage Olive Oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 teaspoon orange zest, from one large orange
1/4 cup orange juice
1 cup freshly grated Parmigiano Reggiano
1 yellow bell pepper, diced
1 red bell pepper, diced
1 pound rotini pasta
♥Olive My Heart♥ Traditional Balsamic Vinegar, or Cranberry Pear Balsamic Vinegar, for drizzling

Directions
To prepare the ramps, hold the bulb ends while blanching the stalks, then immediately place in ice water.  Lay flat and dry with a paper towel.  Saute bulbs in 2 Tbsp. olive oil of choice until tender.

Place the walnuts and garlic in food processor. Pulse until coarsely chopped. Add kale.  Add ramps.  With the motor running, drizzle in the 2/3 Cup of olive oil to form a smooth sauce. Season with the salt, chili flakes, orange zest and juice. Pulse in the Parmesan. Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente.  Add the hot pasta to the bowl with pesto. Toss well.  Add diced peppers.  Drizzle with balsamic vinegar if desired.

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Truffle Infused Macaroni & Cheese

Posted on Oct 7, 2014 in Blog, Entrees, Recipes, Side Dishes

Truffle Infused Macaroni & Cheese

Truffle Infused Macaroni & Cheese
Serves 4

Ingredients
1 Tbsp. Kosher salt
2 Tbsp. flour
8 oz. Rotini pasta
1 ½ C. heavy cream
1 Tbsp. ♥Olive My Heart♥ White Truffle Infused Olive Oil
1 Tbsp. basil, minced
2 Tbsp. shallots, minced
¼ tsp. thyme, minced
3 oz. Applewood Smoked bacon, crumbled
¼ tsp. Kosher salt
1 Tbsp. garlic, minced
1/8 tsp. Alden Mill Mala/Telli Pepper
2 Tbsp. ♥Olive My Heart♥ Picual Ultra Prem. Olive Oil
3 1/2 C. White Extra Sharp Cheddar, shredded
½ C. Panko bread crumbs

 

Directions
Preheat oven to 350°.

Bring 1 gallon of water to rapid boil with 1 Tbsp. Kosher salt in an 8 qt. pot.  Add pasta to water and stir.  Boil for 5-7 minutes.  Pasta should be slightly undercooked at this point.  Drain off all water through a colander, let sit one (1) minute and toss pasta with the Olive My Heart Truffle oil.  Reserve.

Cut away fat from Bacon and fry in large skillet. Move bacon to a plate lined with paper towels.  Let cool before crumbling into tiny pieces.  Drain grease from skillet, leaving a coating on pan.  Do NOT wash.

In skillet, combine the shallots, bacon bits, garlic and Picual olive oil, and cook slowly for 10 minutes using low heat.  Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.  Temper in heavy cream and bring to a boil.  Lower heat and simmer for 10 minutes.  Add in the herbs and seasoning.  Stir in 3 cups of the extra sharp cheddar cheese until smooth.  Add in the truffle flavored pasta and stir until evenly combined (or mix in bowl if your skillet is too small).

Fold and spread into 9×13 baking dish, garnish top with ½ cup of reserved cheddar cheese and Panko bread crumbs.

Bake for 10-15 minutes until bubbly and slightly browned on top.

 

 

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Mushroom & Sage Stuffing

Posted on Nov 27, 2013 in Blog, Recipes, Side Dishes

Mushroom & Sage Stuffing

Mushroom & Sage Stuffing, Dressing, whatever you like to call it!

Ingredients

Unsalted butter, for the baking dish
1 ¼ pounds of sourdough bread, cut into ½-inch cubes (about 12 cups)
½ pound shitake mushrooms, ½ pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons  ♥Olive My Heart♥ Mushroom & Sage Infused Oil
Salt and pepper
1 pound bacon, cut into 1/2” pieces
1 large sweet onion, diced
5 cloves garlic, chopped
4-6 cups chicken stock
2 Tbsp. chopped thyme
2 Tbsp. chopped parsley
2 large eggs

Directions

*Preheat oven to 350F. Butter a 13x9x2-in glass baking dish.
*Spread the bread on a large baking sheet in an even layer and bake about 12 minutes. Remove from oven and let cool. Place cubes in a very large bowl.
*Combine mushrooms in a large baking dish and toss with 3 Tbsp. of the oil, season with salt and pepper. Roast in oven until soft.  About 30 minutes.
*Heat remaining 1 Tbsp. oil in a large deep sauté pan over medium heat. Add the bacon and cook about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
*Pour off all but 2 tablespoons of the bacon fat in the pan and return to the stove over high heat.  Add the onion and cook until soft. Add the garlic and cook for 1 minute.  Add 3 cups of the chicken stock, thyme and parsley and season with salt and pepper.  Bring to a simmer.
*Add the mushrooms to the bread.  Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture.  Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine.  The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25-30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

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Red Quinoa Salad

Posted on Mar 28, 2013 in Blog, Recipes, Salads, Side Dishes

Red Quinoa Salad

Red Quinoa Salad
Serves 8

This dish is even better the 2nd day … or the 3rd!

Ingredients
• 1 cup quinoa
• 1 cup red, yellow or orange peppers
• 1 cup celery
• 1/2 cup carrots
• 1/3 cup red onion
• 1/2 cup any MILD ♥Olive My Heart♥ EVOO
• 1/2 cup ♥Olive My Heart♥ Thai Lemongrass-Mint White Balsamic Vinegar
• 1 tsp. black pepper
• 1 Tbsp. agave or honey

Directions
Cook quinoa according to package directions.  Cool.
Chop all vegetables and mix with quinoa.
Blend together the olive oil, balsamic vinegar, pepper and agave.
Pour over vegetables and chill for 6-8 hours.
Serve on a bed or lettuce or stuffed in a tomato or pepper.

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Black Bean and Cucumber Salad

Posted on Mar 20, 2013 in Appetizers, Blog, Recipes, Salads, Side Dishes

Black Bean and Cucumber Salad

Black Bean and Cucumber Salad
Play with this salad to create/adapt your own version.  Add corn and/or tomatoes. Substitute Great Northern Beans or Chick Peas. Substitute parsely for the cilantro if you prefer.  Whatever ingredients you mix will be enhanced by the fresh light taste of the vinaigrette.  Enjoy!

Ingredients
• 1 can Black Beans
• 2 Tbsp. ♥Olive My Heart♥ Garlic Infused Olive Oil
• 3 Tbsp. ♥Olive My Heart♥ Sicilian Lemon White Balsamic Vinegar
• 1/8 tsp crushed red pepper flakes
• 1 tsp dried or fresh minced cilantro
• 1/2 medium cucumber, peeled and seeded
• salt to taste

Directions
Rinse beans thoroughtly and drain well.
Combine garlic olive oil, lemon balsamic vinegar, pepper flakes, and cilantro.
Whisk together well.
Dice cucumber and add to beans.
Cover with vinaigrette, mix thoroughly and chill.

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Balsamic Vinegar Glaze

Posted on Mar 6, 2013 in Appetizers, Blog, Desserts, Entrees, Recipes, Salads, Side Dishes

Balsamic Vinegar Glaze
Balsamic Vinegar Glaze
Ingredients:
1 Cup ♥Olive My Heart♥ Balsamic Vinegar

Directions:
Pour the balsamic vinegar into a small saucepan. Place the saucepan on the stove over MEDIUM heat.  Bring the balsamic vinegar to a boil WITHOUT increasing the heat on the stove.  REDUCE the heat until the balsamic vinegar mellows to a gentle simmer. Simmer the balsamic vinegar, stirring regularly, until it reaches your desired consistency. For a fairly thin balsamic glaze, simmer it until it is reduced by about half. For a thicker glaze, continue simmering until only about 1/4 cup of balsamic glaze remains in the pan.

Use on grilled meats, salads, roasted vegetables, berries or ice cream.  Or jar it and give it away as a gift!
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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Posted on Mar 1, 2013 in Blog, Entrees, Recipes, Side Dishes

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
Serves 6-8

Smoky Cannellini Beans with Escarole

• 1 pound dried Cannellini or Great Northern beans, soaked overnight
• 5 quarts chicken or vegetable stock, preferably homemade
• 1/4 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 1 small onion diced
4 cloves garlic minced
• 1 bay leaf torn
• 2 heads of escarole, torn
• 2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
• sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine…

Chicken Polpettine

• 2 pounds lean ground chicken or turkey
• 2 sliced of white or french bread
• 1/2 cup milk
• 2 eggs
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 tablespoons minced flat leaf parsley
• 1 tablespoon kosher salt
• fresh ground pepper to taste
• 1/3 cup ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil

Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1″ diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.

Sugo
• 1 28 oz. can of crushed tomatoes
• 3 tablespoons ♥Olive My Heart♥ Organic Mission Extra Virgin Olive Oil
• 5 cloves garlic minced
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup white wine
• 1 teaspoon dried oregano
• sea salt & fresh ground pepper to taste

Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.

To serve this dish as pictured above, ladle the beans on to a plate and top with a scoop of meatballs and sauce.

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Blackcurrant Couscous

Posted on Dec 20, 2012 in Appetizers, Blog, Recipes, Salads, Side Dishes

Blackcurrant Couscous

Blackcurrant Couscous
adapted from: Chef Amber Balshaw of Sonoma Catering
Serves 4-6

Dressing Ingredients:
• 1 cup ♥Olive My Heart♥ Blackcurrant Balsamic Vinegar
• 3 cups ♥Olive My Heart♥ Olive Oil
• 2 Tbsp. Honey
• Salt & Pepper to taste

Salad ingredients:
• 3 cups Israeli or Pearl Couscous
• 3 cups boiling water
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil

• 1 lbs Butternut squash
• 2 Tbsp. ♥Olive My Heart♥ Olive Oil
•  ½ cup Red Bell Pepper – diced
• ¼ cup Currants
• ¼ cup Craisins
• ¼ cup Flat Leaf Parsley – chopped
• ¼ cup Pumpkin Seeds – toasted

Directions
Combine first 4 ingredients – mix well. This is a great dressing for any salad.

Bring water to a boil and stir in couscous and olive oil. Remove from heat and allow to bloom – approx 30 minutes. Allow to cool.

Dice butternut squash, then toss in olive oil and salt and pepper. Place on baking sheet and bake till tender – approx 15-30 minutes. Allow to cool.

Combine all of salad ingredients. Dress to taste with Blackcurrant Vinaigrette.

Serve with a selection of cheese or grilled meats.

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