Wednesday, December 31, 2014

Happy New Year!

I wish everyone the best for this coming new year. Be happy, healthy and have a good time!

We will be closed New Year's Day. Reopening on Friday.

Coupons for in-store and one for online only. Be safe tonight!

Sunday, December 28, 2014

Christmas Menu

Sorry, I missed out on individual pictures of everything. But I did get a big group shot of the kitchen in the process.

So, this was the beginning. The ending was everyone passed out on the couch with Christmas in Connecticut on.

Turkey, with fresh herbs and Olive Oil Aioli
Mashed Potatoes
Mashed Turnips and Carrots
Roasted Broccoli
Green Bean Casserole
Roasted Butternut Squash
Pumpkin Butternut Soup
Pumpkin Pie
Apple Cranberry Deep Dish Pie
Lemon Butterscotch Snickerdoodles
Rosemary Rolls
Crescent Rolls

Wednesday, December 24, 2014

Happy Holidays!

Happy Christmas from everyone here at the Olive-N-Grape!

We are open Christmas Eve until 6PM. 

We will be closed Christmas Day. But opening bright and early the day after. 

Have a good holiday!

Monday, December 22, 2014

Jalapeno Pineapple Chicken

This combo of flavors is actually one that a customer put together at the store, she said she was going to use it on fish. But as my husband prefers chicken...

Oh my. This chicken was actually a breeze to make. Don't be worried by roasting a chicken, if you don't have the time or the inclination, buy a rotisserie one, cut it up, brush it with the Jalapeno Olive Oil and bake it for twenty minutes or so while you finish up the rest of this dish. I like the bigger flavor you get when you roast it yourself, but nothing beats a rotisserie chicken when you are in a hurry!

And there are much more authentic and, well, better Sticky Rice recipes out there, but this is something thrown together in a pinch, using regular minute rice. We were in a rush.

Jalapeno Pineapple Chicken
1 fryer chicken, cut up and roasted
2 tbsp Jalapeno Olive Oil
2 tbsp Pineapple Balsamic
1 tsp minced tarragon
1 cup shredded coconut, unsweetened
Slivered almonds
Whole tarragon leaves
Lime wedges

Preheat the oven to 350.°

Rub the chicken down with the Jalapeno Olive Oil and the tarragon. Roast for 20 minutes, lightly covered. 

Brush with the Pineapple Balsamic. Garnish with slivered almonds, shredded coconut and tarragon leaves.

Pineapple Sticky Rice
2 cups instant rice
1 1/2 cup full fat coconut milk, canned
2 tsp Jalapeno Olive Oil
1/4 cup chopped pineapple
1/2 pineapple juice
1/4 cup Pineapple Balsamic
pinch of Thai Ginger Sea Salt
1 tsp minced tarragon
Bring the water and coconut mixture to a boil in a medium saucepan with the Oil. Add the tarragon leaves and rice. Cook according to the package directions. 

When you remove it from the heat to let it sit, add in the balsamic vinegar the reserved pineapples and a sprinkle of sea salt.

Top with sliced almonds and coconut shreds

Friday, December 19, 2014

Roasted Rosemary Potaotes

I threw these potatoes together to go along with some pork chops the other day. Unfortunately, they got eaten before pictures were taken. I did remember to grab a shot of the potatoes. Yay!

These were nice and easy. The perfect weeknight side. Although, they were so good, I may make a mass of these with a cool dipping sauce and maybe some melted cheese for an appetizer. Or, just as dinner. That works for me.

Switch up the olive oils how you like it. I was making Rosemary Pork Chops, so the Rosemary Olive Oil was perfect for these.

Roasted Rosemary Potatoes

2 lbs small potatoes
Marsala Rosemary Sea Salt, good sprinkle
2 tbsp Rosemary Olive Oil

Preheat the oven to 400°.

Dice the potatoes and toss with the olive oil to coat. Spread out in a single layer on a baking sheet and give it all a sprinkle of Marsala Rosemary Sea Salt.

Roast for 30 minutes to an hour. The longer you cook them, the crispier they will get.

Friday, December 12, 2014

Pumpkin Risotto

We have a pumpkin risotto product in store. In the interest of quality control, I naturally had to make some.

Fantastic! The hardest thing about risotto is choosing the right rice. With it prepacked like this, that's taken care of. The next hardest thing is the stirring, and that's all on you. Even if you burn a little bit on the bottom, it's still delicious.

Pumpkin Risotto

1 pkg pumpkin risotto
1/4 cup Olive Oil, Porcini
1 qt broth, any kind
1 cup chopped dried mushrooms, optional
1 cup pureed pumpkin, optional

In a large pan, heat the olive oil to a low medium heat. Add in the risotto mixture, mushrooms and enough broth to cover. Let simmer. Stir occasionally, add more broth as needed to keep everything covered. Add the pumpkin in the last 5 minutes or so.

Total cooking time should be around 20-30 minutes. The rice will be tender, but not squishy. Serve with a sprinkle of salt and an optional sprinkle of cheese.

Monday, December 8, 2014

Online Only Coupon!

This coupon only lasts for a week and applies online only.

We have lots of in-store specials that change every day, so if you come in you won't be left out!

Happy Holidays!

Sunday, December 7, 2014

December First Friday Recipes!

Pureed Parsnip and Apple Soup

5 Granny smith apples
2lbs Parsnips peeled and cut into large dice
1 large sweet onion
2 Tbs. Cumin olive oil
2 tsp chopped garlic
2tsp ground coriander
2tsp ground cumin
6 cups vegetable or chicken stock
Salt and Pepper

Peel and core apples, cut apples into large dice. Peel onion and cut into large dice. 

Place soup pot on high heat, add onions and sweat 7 minutes. Add garlic and cook 2 more minutes. Add parsnips and apples to onion and garlic.

Add coriander and cumin sweat 2 minutes. Add stock bring to boil, reduce heat to simmer. 

Cook 45 minutes until parsnips are tender. Puree soup and adjust seasoning with salt and cracked pepper.

Serve with a drizzle of the Cumin Olive Oil or the Red Apple Balsamic.

Roasted Tomato and Mozzarella Tart

1 ¼ Cups flour
8 Tablespoons unsalted butter, cut into small chunks
2 teaspoons salt
5 teaspoons cold water

In food processor pulse flour and salt to incorporate. Slowly add butter and pulse until looks like fine sand. 

Slowly add water until dough begins to form a ball. Remove dough and flatten into small disk wrap and place in fridge for one hour.

For the Tart Filling:
10 Roma tomatoes
2 tablespoons Tuscan olive oil
1lb fresh mozzarella cheese sliced and halved
Basil leaves for garnish
Salt and Pepper

Thinly slice the tomatoes. Place them on an oiled cookie sheet. Sprinkle with salt and roast at 400° for 15 minutes.

While tomatoes cool, place dough on lightly floured work surface roll dough to 9x12 rectangle. Place dough on floured cookie sheet overlap roasted tomatoes and cheese on dough.

Drizzle with a little olive oil and bake at 400° for 25 minutes.

Let tart stand 3 minutes before cutting. Garnish each slice with basil and drizzle of Basil olive oil.

Seared Scallop and Arugula Salad

1/2 pound dry sea scallops
2 tablespoons olive oil
2 cups baby arugula
2 oz White Peach Balsamic vinegar
5 oz Basil olive oil
Salt and pepper

Remove muscle from scallop, dust with salt and pepper

In a heavy bottomed pan heat the oil. When oil is hot, add scallops and sear until golden (about 3 minutes) turn and repeat on other side.

Place the greens in large bowl. Whisk oil and vinegar together and drizzle over the greens. Serve with warm scallops.

Friday, December 5, 2014

Don't forget!

It's First Friday tonight! We're heating up the cider right now!


Seared Scallop and Arugula Salad
Roasted Tomato and Mozzarella Tart
Pureed Parsnip and Apple Soup

Now you know what you're missing!

Pictures and the recipes to follow!

Monday, December 1, 2014

Cyber Week!

This coupon is good ONLINE only. Please visit us in store for other great specials!

And don't forget First Friday this week! I am told that The Playhouse is having it's tree lighting Friday as well. There will be salad and something fish! And cider!

See you then!