Savory Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg

Posted by Rachel Dougherty on

 

Crepe Batter

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 tablespoon + 2 teaspoons UP Extra Virgin Olive Oil
Pinch kosher salt
1 tablespoon minced fresh herbs, such as parsley and/or basil
In a blender add the wet ingredients including 1 tablespoon of olive oil and pulse to combine. Add the flour, salt and herbs. Pulse again to fully incorporate the dry into the wet. Scrape the sides once during the process to loosen any dry flour and pulse until homogenous. 
Heat a nonstick 10" pan over medium heat 2 teaspoons UP Extra Virgin Olive Oil. Wipe out the oil until just a sheen is left in the pan. Pour approximately 4 tablespoons of crepe batter into the hot pan, and while holding the handle, swirl the batter to create a round crepe that covers the entire bottom of the pan. Cook for about 1 minute over medium heat and then carefully flip to cook the crepe on the other side for another 30 seconds or so. Set finished crepes aside while making the filling

Crepe Filling
3 teaspoons UP extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic, or Gremolata
2 large shallots, about 1/4 cup minced
4 cups packed fresh spinach leaves
sea salt and freshly ground black pepper
For the crepe filling, heat a 12" skillet over medium heat. Add the olive oil and shallots. Cook the shallots until translucent, about 3 minutes. Add the spinach to the shallots and cook until soft, another
3minutes. Season with salt and pepper. Remove to a covered bowl to keep warm.
Fried Eggs
1 tablespoon UP Extra Virgin Olive Oil
4 large hen eggs
Heat the oil in a nonstick 10" skillet over medium heat. Cook the eggs until the desired doneness. Sunnyside up is preferable. Set aside 
For Assembly
4 ounces Gruyere cheese or any other type melting cheese, shredded
4 eggs cooked sunny side up, poached, or however you like them
additional salt and pepper to taste
1 tablespoon UP Extra Virgin Olive Oil
Wipe clean the 10" non-stick pan. Place each crepe on a clean work surface and sprinkle the cheese over the center of the crepe. Add a quarter of the warm spinach mixture on top of the cheese, and add an egg over the top of the spinach. Fold four sides of the crepe edge into make a square that leave the yolk exposed on top. Heat the pan over medium. Add the olive oil to the skillet and place each constructed crepe back into the pan to gently brown the bottom and melt the cheese. About 3 minutes per crepe. Season and serve immediately. 
Makes 4
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Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak!

Posted by Rachel Dougherty on

 

Who doesn't love a big perfectly grilled steak??! This recipe couldn't be more simple or flavorful. It also doesn't hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it's also a forgiving cut even when slightly overcooked.

Pomegranate Balsamic Grill Sauce
1/3 cup  Pomegranate Balsamic
1/4 cup Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

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Lime-Chipotle Olive Oil Aioli Coleslaw

Posted by Rachel Dougherty on


I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients
1 cup Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice
 
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  
 
VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  
 
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   
 
**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.
 
Makes 1 1/4 cups of aioli
 
Spicy Jalapeno-Chipotle Lime Coleslaw
 
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste
 
Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.  
 
Makes approximately 6-8 cups of coleslaw
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Dips, Spreads, and Sauces!

Posted by Rachel Dougherty on

Everyone loves a good sauce and once you try these you are going to want to put them on everything! The possibilities for dip and sauce recipes are endless but here are a few of our favorites to get you started.

Basil & Chevre Spread/Pasta Sauce

8 oz. Fresh Goat Cheese
1/4 cup garlic olive oil
1 cup washed and dried fresh basil
1 teaspoon 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.

 

 

Basic Hummus Recipe

2 - 15 oz. cans organic garbanzo beans, drained

2 cloves garlic

1 teaspoon ground cumin

1 tablespoon Roasted Japanese Sesame Oil

2 tablespoons fresh lemon juice

1/3 cup Certified UP Extra Virgin Olive Oil of your choice 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 additional, fresh olive oil over the top if desired.

 

 

Baklouti Black Bean Dip

¼ cup garlic olive oil

¼ cup baklouti olive oil

2 (15.5 ounce) cans black beans, rinsed and drained

1-1/2 teaspoons salt

1/2 teaspoon ground cumin

2 tablespoons fresh lime juice, from one lime, plus more if desired

A few tablespoons of water if necessary

1/4 cup fresh chopped cilantro, plus more for garnish (optional)

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

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Mushroom and Sage Chicken Pot Pie

Posted by Rachel Dougherty on

Spring veggies, rotisserie chicken, fluffy buttermilk biscuits... does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.

 

Ingredients for the Pot Pie
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked diced skinless chicken
1/2 cup flour
1/3 cup mushroom-sage olive oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 teaspoon fresh thyme leaves
salt and pepper to taste

Directions
Grease a 13" x 9" baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender.  Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk1/4 cup butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Serves 6-8

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