Savory Herb Crepes with Spinach, Gruyere and Olive Oil Fried Egg Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Olio's Market 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 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 extra-virgin olive oil or infused oil such as Tuscan Herb, Garlic 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 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 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
Fish Tacos Ingredients 1 lb of white fish (cod, roughy, tilapia, haddock) cut into bite size pieces 1/3 cup flour 1 tsp chili powder 1 tsp ground cumin 1 tsp red pepper flakes 1/4 tsp celery salt Pinch dried oregano Pinch black pepper 1/3 cup Olio's Market Extra Virgin Olive Oil ( Mild or Robust Oil) 12 Corn Tortillas, Heated
In medium bowl, combine flour and spices. Stir and mix throughly. Coat each piece of fish with flour mixture. Set aside. Heat olive oil in large skillet to medium-high. Fry fish unitl golden brown on one side. Turn and continue to fry. Remove from skillet and set aside. Heat tortillas until warm. Serve by adding fish to tortillas. Add any garnishment or condiements of your choice. (Avocado slices, Cilantro, onions, jalapeno's, lettuce, cabbage to name a few) To spice it up, a splash of Olio's Market Jalapeno White Balsamic does the trick!
Savory Cheddar-Mashed Potato "Latke" Waffles with Garlic Olive Oil Ingredients 2 cups cold or room temperature mashed potatoes (preferably unseasoned) 1 cup bleached all purpose flour or 1/2 potato flour (starch) 1 cup grated sharp cheddar cheese 2 large scallions thinly sliced 1/3 cup garlic olive oil 1 large egg, beaten 1 teaspoon baking powder 2 teaspoons salt (less for pre-seasoned mashed potatoes) fresh ground pepper to taste Sour cream (optional for serving)
Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
Mushroom-Sage Infused Chicken Pot Pie
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 Olio's Market 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 buttermilk 1/4 cup Olio's Market 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.
Espresso Steaks Ingredients 2 Steaks (Grilling, Filets, etc) 1/2 cup Olio's Market Espresso Balsamic Vinegar or use Marinade recipe under Marinades 1/2 crumbled cheese (blue cheese, feta, etc)
Directions Place steaks on a plate or sided cooking pan and drizzle either the Espresso Vinegar or Espresso Marinade, fliping to coat both sides. Rest steaks for an hour or overnight. Pre-heat grill or oven (500 degrees) and when hot, cook steaks to your liking. The vinegar will caramelize as it cooks to seal in juices. Let steaks rest before serving and sprinkle the crumbled cheese on top.
Truffled Butternut Squash Trottole & Cheese
Ingredients 2 cups butternut squash peeled, cubed in 1" pieces 1 pound dry Trottole or Macaroni pasta 2 cups shredded Guyere Cheese 2 cups shredded white cheddar 1/2 cup Pecorino Romano cheese 3 cups milk 1 cup heavy cream 1/2 cup AP flour 1+ 4 tablespoons Olio's Market Garlic Infused Olive Oil 1 tablespoon Olio's Market White Truffle Infused Olive Oil 1 large shallot finely minced 2 teaspoons salt fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13" x 9" baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 or until the squash is fork tender. Drain and reserve. Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat. Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine. Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Baklouti Latke Waffles Ingredients 2 pounds baking potatoes (preferably organic) washed and scrubbed clean 1 large onion, grated 2 teaspoons baking powder 1 1/2 teaspoons table or fine sea salt Freshly ground black pepper 2 tablespoons Olio's Market Baklouti Agurmato Olive Oil - or any of our flavored olive oils of your choice 1/2 cup plus 2 tablespoons all-purpose flour 4 large eggs Baklouti Olive Oil for greasing the waffle iron
Directions Heat oven to 350. Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
Makes around 8 latke waffles
14oz Pasta, such as Rossi Pasta Classic Fettuccini or your spaghetti 1 eggplant, about 12 oz, cut into 1/2-inch cubes 1 lb cherry tomatoes halved and seeded 1/2 cup of extra virgin olive oil such as Olio's Market Picual or any of our Extra Virgin Olive Oils 1/2 cup tomato pasta or tomato juice (don't use tomato paste as it is too thick and sweet) 2 garlic cloves, chopped Sea Salt Freshly ground black pepper 1 large bunch of fresh basil leaves
Bring a large saucepan of salted water to a boil, ready to add the pasta when the vegetables are half cooked. Put the eggplant cubes in a non-metal bowl, then add 1 teaspoon salt and set aside while you cook the tomatoes. Pack the tomatoes, cut sides up, on an oven tray, spinkle with the remaining salt, and pour 2 tablespoons of the oil, Roast in a preheated oven at 450F for 10 minutes or until wilted and aromatic. Cook the pasta according to the package instructions (about 8-12 minutes, depending on type). Drain the eggplant and pat dry with paper towels. Heat 1/4 cup of the olive oil in a non-stick skillet. Add the eggplant and cook, stirring, over high heat until frizzled and soft, about 8 minutes. Add the roasted tomato halves, passata or juice, garlic and black pepper. Cook, stirring, for 2-3 minutes, then tear up most of the basil leaves and stir them through. Test the pasta for doneness and drain in a colander. Return to the saucepan and toss in the remaining olive oil. Divide between heated bowls, spoon over the sauce, add a few fresh basil leaves, and serve.
Recipe adapted from "Olive Oil, cooking, exploring, enjoying". Clare Ferguson
Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches 5-6 pound chuck roast 12 cloves garlic sliced in half 1 teaspoon dried oregano 1 teaspoons dried red pepper flakes sea salt and fresh ground pepper to taste 1/4 cup Tuscan Herb Olive Oil 2 cups beef stock or broth pickled vegetables or... THESE (optional for sandwiches)
Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil. This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Bennett's Flexible Maine Garlic Pesto Recipe adapted from Bennett Konesni
Mix with your favorite pasta, or put on whatever greens are available.
1 or 2 bulbs of fresh garlic (about 10 cloves) 2 Cups chopped fresh basil, arugula, parsley, spinach, bok choy or dandelion greens 2/3 Cup Olio's Market Ultra Premium Extra Virgin Olive Oil (Arbequina or Koroneiki) 1/2 Cup Parmesan, Pecorino or Asiago cheese 1/2 Cup Pine nuts, Sunflower seeds, Walnuts or Cashews 1/8-1/2 Tsp salt, to taste 1 Lemon (juice of) 2 TB Olio's Market Vermont Maple Balsamic Vinegar 1/4 - 1 Tsp of fresh ground pepper, to taste
Put the greens, garlic and olive oil in a blender and pulse to blend. Add the cheese, nuts, salt, lemon juice and Maple Balsamic Vinegar and pulse to your desired consistency. Taste and add salt, lemon, and balsamic vinegar until you get your preferred level of salt, sour and sweet. Spinkle with the fresh ground pepper and enjoy.