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Cremini, Blue Cheese and Wild Mushroom & Sage Olive Oil Flat Bread

Flat Bread Dough

  •          2 ½ cups of All Purpose unbleached flour
  •          1 cup warm water
  •          2 T Wild Mushroom & Sage infused olive oil
  •          2 t active dry yeast
  •          1 t salt
  •          1 t granulated sugar

Mushroom topping

  •          1 large shallot, thinly sliced
  •          2 T Wild Mushroom & Sage infused Olive Oil
  •          2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
  •          Sea salt & freshly ground pepper to taste

Directions:

  •          To make the flat bread dough, mix together the olive oil, warm water (105-115 degrees, use a candy thermometer to test), yeast and sugar.  Allow to sit for         five minutes to bloom.
  •          Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough
  •          Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. (or use a dough hook on your mixer)
  •          Divide into two even balls and set aside, covered with a piece of cheesecloth or light dish towel in a warm place to rise until doubled, for about 1 hourMeanwhile, make the mushroom topping:
  •          In a large saute pan, heat the olive oil over medium heat.
  •          Add the mushrooms and sprinkle with a bit of sea salt to taste.
  •          Saute until they just begin to turn a light golden-brown color.
  •          Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.
  •          Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.
  •          Preheat the oven to 450 degrees

To assemble:·         Roll each flat dough ball into a very thin circle, approximately 8” In diameter.  Place the rolled dough onto a sheet pan or pizza pan, either greased with olive oil,               lined with parchment, or dusted with cornmeal.
·         Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and                            another drizzle of Mushroom-Sage Olive oil, and additional freshly ground pepper (if desired).
·         Slide the flat bread into the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is                       golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.  

Serves 4-6

Reprinted from Rachel Bradly-Gomez

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Brushetta

Crostini:  thin slices of French breach which have been crisped under the broiler or on the grill.
Fettuntas:  crostini which are rubbed with garlic and brushed with olive oil before crisping.
Bruschetta:  the crisps topped with the fresh tomato mixture below:

1 c. fresh summer tomatoes, minced and drained

2 T fresh basil, slivered

2 T green onion, minced

1 clove garlic, minced

1 T of your favorite Oli+Ve EVOO

A splash of Oli+Ve Traditional style Balsamic vinegar

Pinch of red pepper flakes (opt.)

Salt and freshly ground pepper

Whole basil leaves

Directions

Mix everything together and allow to sit at room temperature for 1 hour or more to allow flavors to “marry”.  Strain some of the excess juice before serving.  Pile mixture onto crisps, top with a fresh basil leaf.

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Crab Stuffed Mushrooms with Eureka Lemon Olive Oil


Ingredients

24 baby bell mushrooms, chopped

1/4 cup celery, chopped

2T onion, chopped

2 T red bell pepper, chopped

1/2 lb. crab meat (I used pasteurized-lump)

Saltine Crackers

1 cup shredded mozzarella cheese, divided (1/2 to be used to sprinkle on top before baking)

1/4 t. Garlic powder

1/4 t. Salt

1 egg

Lemon zest from a fresh lemon (optional)

1/4-1/2 cup Eureka Lemon Olive Oil

Preparation:
Preheat oven to 400 degrees
Saute celery, onion, and red bell pepper in butter until soft, set aside
Wash (or peel) skins of mushrooms and remove stems
Set caps to the side and chop half of the stems.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients and mix well.
Stuff mushroom caps with crab mixture and place in a buttered baking dish (can divide and place in individual casseroles or baking dishes)
Sprinkle with remaining mozzarella cheese
Drizzle melted butter on tops
Bake in oven until cheese is melted and lightly browned

Remove from oven and drizzle Eureka Lemon Olive oil over tops


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Baklouti Bites

Ingredients:
4 eggs
6-8 oz. diced Jalapenos (from a can or jar/not fresh)
8 oz. shredded cheddar cheese
2-3 tsp. Oli + Ve Baklouti Green Chili Olive Oil

Directions:
1. Preheat oven to 350.
2. Whisk eggs and add other ingredients.
3. Pour into greased 9X9 inch casserole dish and bake 15–20 minutes.
4. Cool and cut into desired squares. Best eaten at room temp.

Notes:
1. You can double the recipe and put in 9X13 casserole.  Check it after 20 minutes to make sure it is set in the middle (you can test by sticking a knife in center and if it comes out clean it is ready).
2. These freeze well and can be reheated in microwave.

Submitted by Lea Duncan

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Baklouti Agrumato Croquettes

Ingredients    

3 pounds russet potatoes, peeled and cut in to 2″ chunks

2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil

1 tablespoon Garlic Infused Olive Oil

1/3 cup grated Parmesan cheese 

1/2 pound mozzarella cheese cut in to 1/2″ cubes

3 large eggs

1 tablespoon finely minced flat leaf parsley

2 teaspoons sea salt

fresh ground pepper to taste

1 1/2 cups fine bread crumbs

For frying: Use Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content

Directions 
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper. 

Form the potato mixture in to a 2″ oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet. 

Heat 2″ of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Makes approximately 20 croquettes
Courtesy of Rachel Bradley-Gomez