Garlic Infused Olive Oil Recipes
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Garlic Infused Olive Oil
Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything.
Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything.
Click here to purchase Garlic Infused Olive Oil
Pairings:
Try pairing Garlic Infused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Garlic Infused Olive Oil with the following for a dynamite salad dressing or marinade:
- Sicilian Lemon White Balsamic
- Neapolitan Herb Dark Balsamic
- Traditional Dark Balsamic
- Cascadian Wild Raspberry White Balsamic
Common Uses:
- Great over pasta
- Bread dipper
- Over mashed potatoes
- Drizzle on a steak before grilling
Our Recipes:
Ultimate Polenta (Vegan)
Polenta is a hearty and amazingly delicious dish made from boiled cornmeal.
What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!
What follows is a simple recipe that truly highlights fresh, UP Certified Extra Virgin Olive Oil. This recipe is a crowd pleaser that requires very few steps!
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Ingredients
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Directions
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.
Enjoy!
Bring 4 cups of lightly salted water to a boil in a medium sauce pot. Gradually add in 1 cup of polenta (cornmeal), and reduce heat to medium.
While polenta is cooking, add 1 teaspoon garlic powder, fresh ground black pepper to taste and the star of the show: 1 tablespoon of Organic California Koroneiki EVOO and two teaspoons of Garlic Olive Oil.
Reduce to a simmer, stirring occasionally for approximately 20-25 minutes to create a smooth, creamy consistency.
When finished cooking, ladle into bowls and and for the finishing touch, drizzle a bit of Garlic EVOO on top, and sprinkle with red pepper flakes (I used Marash Red Pepper flakes). If you don’t have Marash, normal red pepper flakes will be wonderful.
Enjoy!
Chicken Souvlaki
Ingredients:
Marinade
- 1 1/2 pounds boneless skinless chicken breast cut in 1" pieces
Marinade
- 1 cup whole milk plain yogurt
- 1/3 cup MOV Garlic Olive Oil
- juice from half a lemon
- 1 tablespoon MOV Oregano White Balsamic
- 2 teaspoons kosher salt
- fresh ground pepper to taste
Directions:
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling.
Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.
If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling.
Turn the chicken to brown each side. Serve immediately
Serve with Roasted Lemon Garlic Potatoes.
Serves 4-6
Enjoy!
Roasted Lemon Garlic Potatoes
Ingredients:
Marinade
- 2 pounds waxy skin potatoes cut in half (or quarters if large)
Marinade
- 1/2 cup MOV Lemon Olive Oil
- 5 cloves fresh garlic, minced
- 3 tablespoons MOV Oregano White Balsamic
- 1/2 cup chicken stock or water
- 2 teaspoons kosher salt
- fresh ground pepper to taste
- finely chopped fresh parsley (optional)
Directions:
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and
serve sprinkled with fresh parsley.
Serves 6 as a side dish
Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and
serve sprinkled with fresh parsley.
Serves 6 as a side dish
Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings
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Ingredients:
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Directions:
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.
Roasted Cherry Tomato Bruschetta w/ Basil & Ricotta
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Ingredients:
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Directions:
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin olive oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup MOV extra virgin olive oil, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Garlic Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!!
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin olive oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup MOV extra virgin olive oil, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Garlic Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!!
Key Lime Balsamic Miso Dressing
This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.
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Ingredients:
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Directions:
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.
Enjoy!!
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
Makes approximately 1/2 cup - keep under refrigeration for up to 1 week.
Enjoy!!
Fall Garden Greens Spanakopita w/ Garlic Olive Oil
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Ingredients:
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Directions:
Preheat the oven to 350 F.
Brush a 9"x13" baking pan liberally with olive oil.
In a large saute pan over medium high heat, add 1 tablespoon of garlic olive oil. Add the diced onion and saute until translucent. Add the greens and saute until cooked down, about 3 additional minutes. Add the feta and ricotta to the greens and mix thoroughly. Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens. Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste. Allow the mixture to cool until just barely warm.
Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.
Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.
Bake for 35-40 minutes until the top is deep golden brown and crisp. Allow to cool slightly and cut into squares.
Enjoy!!!
Preheat the oven to 350 F.
Brush a 9"x13" baking pan liberally with olive oil.
In a large saute pan over medium high heat, add 1 tablespoon of garlic olive oil. Add the diced onion and saute until translucent. Add the greens and saute until cooked down, about 3 additional minutes. Add the feta and ricotta to the greens and mix thoroughly. Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens. Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste. Allow the mixture to cool until just barely warm.
Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.
Liberally brush three sheets or spray three sheets with garlic infused olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo. Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.
Bake for 35-40 minutes until the top is deep golden brown and crisp. Allow to cool slightly and cut into squares.
Enjoy!!!
Savory Cheddar-Mashed Potato "Latke" Waffles w/ Garlic Olive Oil!
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Ingredients:
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Directions:
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the outside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce if desired!
Enjoy!!!
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the outside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce if desired!
Enjoy!!!
Basil & Chevre Spread/Pasta Sauce
Ingredients:
- 8 oz. Fresh Goat Cheese
- 1/4 cup MOV Garlic Olive Oil
- 1 cup washed and dried fresh basil
- 1 teaspoon MOV A-Premium Balsamic or lemon juice
- 1 teaspoon sea salt (or add salt to taste)
Directions:
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
Enjoy!!
Crispy Baklouti Potato Croquettes
Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center.
Oh yeah baby.
Oh yeah baby.
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Ingredients:
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Directions:
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of Ultra Premium MOV Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
Enjoy!!!
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of Ultra Premium MOV Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
Enjoy!!!
Spinach Filo
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Ingredients:
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Directions:
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil. Mix the cream cheese with the sun-dried tomatoes and Za'atar. Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread. Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!
Lay the phyllo dough sheets flat, three per log to be made. Brush the sheets with the olive oil. Mix the cream cheese with the sun-dried tomatoes and Za'atar. Spread the cream cheese mix on the dough in a thin layer. Sprinkle with the balsamic then add a thin layer of spinach and carrots. Finish with a coating of the olive country spread. Roll each tightly into a log and brush the outside with the olive oil.
Bake for 25 minutes at 375 degrees. Cool and slice into rounds.
This makes six logs and approximately 30 bites!
Enjoy!!
Quinoa-Ahi-Tuna Poke Bowl With Spice
Baklouti-Miso Dressing
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Ahi Tuna Marinade Ingredients:
2 tablespoons soy sauce (Tamari if possible) 1 teaspoon MOV Serrano Honey Vinegar 1 teaspoon MOV Sesame Oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes 2-3 scallions, thinly sliced Salad Ingredients: 6 cups organic mixed spring greens 1 medium English cucumber cut into 1'" dice 1 large avocado |
Spicy Baklouti Miso Dressing Ingredients:
1 rounded tablespoon yellow miso 2 tablespoons MOV Honey Ginger White Balsamic 2 tablespoon MOV Baklouti Olive Oil 1 tablespoon MOV Garlic Olive Oil 1 teaspoon MOV Sesame Oil 2 tablespoons plain yogurt For serving: 4 cups cooked quinoa cooled to room temperature Pickled ginger, optional 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional |
DIRECTIONS:
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Sharon Ricks' Fabulous Chex Mix!
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Dry Ingredients:
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Liquid Seasonings:
Dry Seasonings:
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Directions:
Put the dry ingredients in a large roasting pan.
Mix the liquid seasonings in a glass salad dressing bottle with a pour spout.
Spread the liquid seasonings over the dry ingredients in the roasting pan, swinging them back and forth to coat. Continue adding and stirring until the liquid ingredients are used up.
Mix the dry seasonings in an empty shaker and apply to the mix of coated ingredients in the roasting pan, stirring, shaking and mixing until all of the dry seasonings are used up.
Roast in the oven at least one hour at 250 or 275 degrees stirring every 20 minutes. A convection oven gives excellent results!!
Enjoy!!!
Put the dry ingredients in a large roasting pan.
Mix the liquid seasonings in a glass salad dressing bottle with a pour spout.
Spread the liquid seasonings over the dry ingredients in the roasting pan, swinging them back and forth to coat. Continue adding and stirring until the liquid ingredients are used up.
Mix the dry seasonings in an empty shaker and apply to the mix of coated ingredients in the roasting pan, stirring, shaking and mixing until all of the dry seasonings are used up.
Roast in the oven at least one hour at 250 or 275 degrees stirring every 20 minutes. A convection oven gives excellent results!!
Enjoy!!!
Garlic-Asiago-Cheddar Cheese Crackers
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Ingredients:
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Directions:
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.
Enjoy!!
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.
Enjoy!!
Fresh Arugula Pasta with Creamy Garlic Mushroom Sauce
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Fresh Arugula Pasta Dough
Directions for Dough: Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour. This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. |
Creamy Garlic Mushroom Sauce
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste |
Final Directions:
Bring a large pot of heavily salted water to a boil.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
Enjoy!!!
Bring a large pot of heavily salted water to a boil.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
Enjoy!!!
Baklouti Black Bean Dip
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Ingredients:
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Directions:
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
Enjoy!!!
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
Enjoy!!!
Truffled Butternut Squash Trottole & Cheese
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Ingredients:
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Directions:
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
Enjoy!!!
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
Enjoy!!!
Spring Vegetable Frittata
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Ingredients:
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Direction:
Wash spinach in cold water, shake off excess water. Place Spinach in a non-stick pan and cook until just wilted. Remove from pan and chop coarsely. Wipe out the pan and add the olive oil. Heat on medium. Saute remaining vegetables until just golden. In a small mixing bowl whip eggs until foamy. Add the spinach back into the pan. Pour the eggs evenly over the vegetables, reduce the heat to low and cover unit the eggs have set. Carefully invert eggs onto a serving plate. Salt and pepper to taste, spindle Parmesan cheese on top. Cut into wedges and serve
Yields 2 servings
Enjoy!!!
Wash spinach in cold water, shake off excess water. Place Spinach in a non-stick pan and cook until just wilted. Remove from pan and chop coarsely. Wipe out the pan and add the olive oil. Heat on medium. Saute remaining vegetables until just golden. In a small mixing bowl whip eggs until foamy. Add the spinach back into the pan. Pour the eggs evenly over the vegetables, reduce the heat to low and cover unit the eggs have set. Carefully invert eggs onto a serving plate. Salt and pepper to taste, spindle Parmesan cheese on top. Cut into wedges and serve
Yields 2 servings
Enjoy!!!
Grilled Romaine Salad with Blue Cheese & Bacon
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Ingredients:
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Directions:
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
Enjoy!!!
1. Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
3. Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.
Enjoy!!!
Roasted Hasselback Potatoes & Garlic Olive Oil
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Ingredients:
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Directions:
Preheat oven to 400 F.
Set each potato in a large spoon and make thin slices across the potato, using the spoon as a guide so as not to cut all the way through.
Pour the oil into a large bowl. Toss the potatoes liberally in the oil, making sure to get it in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season between the slices.
Bake for 30 minutes until the edges begin to turn brown. If desired, remove the potatoes, sprinkle with cheese and bake for another 15-20 minutes until fully tender and golden brown.
Sprinkle with fresh chives for garnish. Serve with sour cream.
Enjoy!!
Preheat oven to 400 F.
Set each potato in a large spoon and make thin slices across the potato, using the spoon as a guide so as not to cut all the way through.
Pour the oil into a large bowl. Toss the potatoes liberally in the oil, making sure to get it in between the slices. Arrange the potatoes on a foil-lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season between the slices.
Bake for 30 minutes until the edges begin to turn brown. If desired, remove the potatoes, sprinkle with cheese and bake for another 15-20 minutes until fully tender and golden brown.
Sprinkle with fresh chives for garnish. Serve with sour cream.
Enjoy!!