Pasta with Mushroom-Sage Olive Oil, Fried Sage & Pecorino

Posted by Rachel Dougherty on

 

Ingredients
4 tablespoons Wild Mushroom & Sage infused Olive Oil
6 fresh sage leaves, cut in thin strips
2 oz. pancetta thinly sliced (optional)
1 tablespoon fresh lemon juice
1/3 cup grated Pecorino Romano
kosher salt and fresh ground pepper to taste

12 oz. dry pasta of choice, cooked al dente in lightly salted water

Directions
While your pasta cooks add the olive oil to a large saute pan over medium heat. Add sage leave strips and (pancetta if using). Fry for a couple of minutes until the sage and pancetta strips are crispy but not burnt. Add the lemon juice and whisk. Set aside. Drain the pasta but leave a fair amount of cooking water in the pasta. Add the wet pasta to the saute pan and return to heat tossing to coat and thicken the sauce. Test for seasoning, adding fresh ground pepper and additional salt if desired, and serve immediately.

Serves 4
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Roasted Red Pepper & Carmelized Balsamic Onion Jam

Posted by Rachel Dougherty on

 

 This is caramelized onion and roasted red pepper jam.  And as jams go, it's chunky, spreadable, and concentrated.  However, this is where the similarities stop.  This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.  
This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil.  However, it's not designed to be over the top.  Its function is to accentuate or elevate the food it's served with.  Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes!  I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and or eggs to new levels heretofore unknown.
 
Ingredients
1 large yellow onion thinly sliced (about one cup, packed)
1 jar red peppers drained, and finely chopped 
2 tablespoons Aged Fig Balsamic 
2 tablespoons + 2 tablespoons UP Certified Extra Virgin Olive Oil
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil 
1 teaspoon fresh thyme leaves
1 teaspoon sea salt or kosher salt - to taste
fresh ground pepper to taste 
Directions
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Ultra Premium Extra Virgin Olive Oil over medium heat.  Add the onion and season with salt.  Slowly cook down the onions gently until the slowly become caramelized.  This will take about 20 minutes with constant stirring.  The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme - increase heat to medium and continue stirring and cooking to reduce the balsamic.  Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, and one tablespoons of UP Certified Extra Virgin Olive Oil.  Process to desired consistency - I like a smooth paste. Adjust seasoning with additional salt and pepper if desired. 
Spoon in to a jar and allow to cool.  Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.   
Can be stored in a sealed jar, chilled for up to a week.  
Makes about 1 cup of savory onion-pepper "jam" 
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Poulet Grand-Mère

Posted by Rachel Dougherty on

 

 

This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It's also lovely served over pasta, rice or quinoa.

Poulet Grand-Mère

Ingredients

1 whole free range chicken split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2" pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup high-polyphenol extra virgin olive oil
4" sprig of fresh rosemary
sea salt & fresh ground pepper to taste

Directions

Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Serves 6.
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Sweet & Spicy Italian Peppers Pickled in Oregano White Balsamic

Posted by Rachel Dougherty on

 

Tis the end of the summer growing season.  However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.


Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Oregano White Balsamic Condimento

1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced 

Directions  
In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.  These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17. 

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Balsamic Glazed Ham

Posted by Rachel Dougherty on

 

Ingredients

1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Maple Balsamic Condimento, or Cinnamon-Pear Balsamic Condimento
2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  
Serves 8  
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