Monday, October 16, 2017

Olive Oil on Ice Cream?

I'll try pretty much anything once. I know all about using Balsamic on ice cream, I have a long history of using it on desserts. I even have a recipe for using Olive Oil IN ice cream, although I haven't gotten around to it yet.

But Olive Oil ON ice cream?

Well, I did say I'd try anything.

We had a customer come in raving about a dessert she'd had at a restaurant and trying to recreate it. Lemon Olive Oil over really good vanilla ice cream. She got the Meyer Lemon Olive Oil, I got a recipe.

I don't blame her, it's really good. The olive oil blends in subtly and you just get pops of fresh flavor as you eat it. Recommended highly!!

Meyer Lemon Olive Oil Ice Cream

1 pint good vanilla ice cream
2 tbsp Meyer Lemon Olive Oil

Divide the ice cream into two bowls and let it soften a bit. About 5 minutes.

Top with walnuts and a tablespoon each of the olive oil. It's even better stirred in.

Have fun!

Monday, October 9, 2017

Pork Buns and Mandarin Teriyaki

This is an easy dinner if every there was one. I found these great frozen pork buns in my grocery the other day and had to try them out. I was without a proper sauce though, so I had to make it myself!

Mandarin Orange Teriyaki Sauce

1/4 cup low sodium soy sauce
6 tbsp Mandarin Orange Balsamic
1/3 cup Chinese Rice wine
1 tsp minced garlic
1/2 tsp fresh grated ginger
     Or 2 tsp garlic ginger paste

Whisk together in a sauce pan and let simmer over medium heat about 10 minutes. Stir frequently. Sauce should have thickened slightly. 

If you want a thicker sauce, whisk in a tsp of cornstarch at the beginning. It doesn't do anything to the flavor, just the texture.

Pour into a bowl and let cool. Keeps for a week in the refrigerator.

Monday, October 2, 2017

Herb Mayo BLT

Making your own mayo is a really interesting experience. It's fun and with the right tools, it's easier than you might think. Without the right tools, it's almost impossible.

I made this mayo from scratch, but I'll include the modification for the easy way at the end. I based it off an Emeril recipe because really, who knows better?

Herb Mayo BLTs
makes 4 sandwiches

8 slices thick cut bacon
8 slices whole grain bread
2 medium tomatoes
a handful of nice lettuce
1/2 cup Fresh Herb Mayo (below)

Spread the bacon evenly over a baking pan and place it in a cold oven. Set the temp to 400° and walk away. After about 15-20 minutes, the bacon should be done. If you want it crispier, let it cook a bit longer.

Slice your tomatoes thickly, you should have at least 2 slices for each sandwich.

Weather to toast or not is up to you. With a nice grainy bread, I don't toast, but the crunch is a nice contrast. And lettuce, iceberg is classic, but who says you have to stay there? I like spring mix. It's always a surprise.

To assemble, spread the mayo on your bread and layer everything evenly. Slice on diagonals and serve.

Fresh Mayo

1 lg egg
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1 1/4 cup Greek Seasoning Olive Oil
2 tsp chopped parsley
1 pinch dried oregano
1 pinch of pepper

In a food processor, combine egg, mustard, lemon and salt and blend until smooth. While it's running, add the oil slowly but steadily until everything comes together smoothly. Taste and adjust salt. 

Turn mayo out into a bowl and fold in the herbs. Refrigerate until using. Better if let to sit an hour or two.

Fresh Mayo, The Easy Way

1/2 cup olive oil mayo
2 tbsp Greek Seasoning Olive Oil
2 tsp fresh chopped parsley
1 pinch dried oregano
1 pinch pepper
Couple drops fresh lemon juice

Whisk everything together and let it sit, refrigerated, for half an hour before using.

Monday, September 25, 2017

Mango Salsa

There are things and flavors that are year round. Flip flops, cozy blankets, BBQ. And salsa. Salsa has no season. When seasons change, you just change the ingredients and keep going. The grocery had pumpkin salsa the other day and who am I to judge? I'll put pumpkin in almost anything, so A+ for them. Maybe I'll try to make that sometime too.

This is a classic mango salsa. Good all the time. Chips are great for this, but I really prefer it served along with grilled or baked fish.

Also experimenting with a new format, tell me what you think!

Monday, September 18, 2017

Customer Recipe: Michael M

Regular customer and friend of the store Michael promised me some pictures and he came through big time! Thanks Michael! Looks delicious!

Good Monday afternoon! So I promised to send a few photos and dishes along when I used your delicious balsamics.

This is cauliflower and mini peppers that have been marinated in Lavender balsamic and Meyer lemon olive oil purchased from your store in New Hope.

Just grill them on your barbecue until the cauliflower is tender, turning frequently at high heat.

They are crispy roasted infused very well with the olive oil and lavender and taste absolutely delicious. Vegetarians rejoice!

Monday, August 21, 2017

Italian Omelette

Bacon and eggs. Eggs and pancakes. Eggs and cheese. Sometimes spinach. Eggs are versatile. I'm not sure why I had never tried it before... But sometimes it's harder to branch out than you think. These may be better for dinner than breakfast and that's just fine with me. Mine didn't turn out so pretty. Just delicious.

Italian Omelette

1 tbsp OliveNGrape Oregano Olive Oil
4 eggs
1/2 cup shredded Mozzarella cheese
1/4 onion, sliced very thin
salt and pepper to taste
1/4 cup good tomato sauce
few basil leaves, optional
goat cheese for topping, optional

Add the oil to a large saute pan and heat to medium high. Put in half the onions and a dash of salt. Cook until they are fragrant and soft.

Crack 2 of the eggs into a bowl and whip with a fork until combined and a bit frothy. You can add half a tablespoon of water or of milk to it as well, but I've never felt the need. Add salt and pepper now to taste.

Lower the heat to medium and pour the eggs into the pan, making sure to cover all of the onions. Cook until just set up and beginning to bubble on the edges. Sprinkle half the mozzarella cheese on and the basil and fold the omelette in half. Cover for a minute or so until the cheese is melted how you like it.

Remove to a warmed plate and set aside. Repeat with the other 2 eggs.

To serve, spoon some of the tomato sauce over the top and dot with goat cheese bits.