Monday, December 4, 2017

Customer Recipe: Kale Chips

My sister in law had a bunch of kale left over and decided to try making kale chips. She loved them!

Customer Recipe: Kale Chips

Remove the ribs of the kale and spread on a baking sheet.
Drizzle with Italian Herb Olive Oil, salt, pepper, garlic powder and cayenne pepper.
Roast at 375° for 10 to 15 minutes.
YUM!


Later she did the same with some bok choy minus the cayenne. I think they were eaten faster than she could get a camera on them!

Thanks Nicole!

Friday, November 24, 2017

Quick snack.



A snack I made for Thanksgiving, Crackers with Gouda and fig jam that I got from the store. Delicious!

Be sure to save yourself some in the back of the fridge because it makes a great breakfast too!

Have a few things to post this week, have a peaceful weekend and hope your holidays were great!

Monday, November 6, 2017

Doughnuts with Chocolate Espresso Glaze

This is one recipe where I'm not telling you to use Olive Oil. Because we're frying doughnuts. You can....But it's not that important to the flavor and a basic cooking oil will do.

I've made these before. I might even have posted something like this before. But I made these for Sunday breakfast and had such a good time. The leftovers were dessert. 

And yes, doughnuts really are this easy. This is really a very quick process, so start with just a few until you get the hang of it. My favorite tool for flipping doughnuts in oil is a pair of wooden chopsticks. Just don't poke holes in your dough!

Doughnuts with Chocolate Espresso Glaze

1 can Biscuits
Oil for frying

Doughnuts:
Heat about an inch of oil in a large heavy pan. Oil is ready when a drop of water skitters across the top or a tiny bit of dough bubbles and browns when you put it in.

Unpop your biscuits and either cut a hole in the center with a cutter or tear with your fingers and round it out a bit.

Drop into the oil gently and flip when browned. Drain on a plate lined with paper towels. Dunk in glaze and let sit a few minutes until set. Have fun with it!



Glaze
1 1/2 cup confectioners sugar
4 tbsp cocoa powder
2 tbsp milk or water
2 tsp Espresso Balsamic

Glaze:
Sift the sugar and cocoa powder together in a large bowl*. Slowly stir in the balsamic and the milk or water. (milk gives more of a milk chocolate taste) The glaze should be thick, but still pourable. 

*It is important to sift the sugar and cocoa powder to avoid lumps! If you look at the picture carefully, you will see that I did NOT. Still delicious. Not nearly as pretty.

Monday, October 23, 2017

Dark and Extra Stormy

We were tossing around ideas for the Red Apple a few days ago and this happened. A Dark and Stormy is Rum and Ginger Beer, that's not quite what this is. And the balsamic makes the color so much deeper. So...

Extra Stormy
Makes 1


Crushed ice
6oz Ginger Beer
2-3 oz Honey Whiskey
1 tbsp Red Apple Balsamic

Just stir together and serve.



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
walnuts
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.