Tag: olive oil

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Omelet using Garlic Infused Olive Oil

Ingredients:
2 eggs
Salt
1 slice of provolone cheese
Green onions, chopped
Tomatoes, chopped
Handful of washed and dried fresh spinach
1 T Garlic infused olive oil


Preparation:
Crack eggs in a bowl, add a dash of salt and whisk
Break apart cheese and add to eggs
Heat oil in pan and cook egg mixture for a minute or two
Add tomato, green onion and spinach to half the omelet
Cook on medium low until able to fold over
Flip to other side once browned, brown on remaining side and slide out of pan onto plate

Contributed by Caitlin Davidson

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Olive & Swiss Panini

Ingredients
* 4 slices Sargento sliced baby swiss
* 4 slices olive or sourdough bread
* 1/4 cup olive tapenade or olive spread
* 2 thick slices large tomato
* 1 Tablespoon Extra Virgin Olive Oil 
   (could use Basil, Herbs de Provence, Milanese Gremolata or Tuscan Herb EVOO)

Directions
Arrange 1 slice of cheese over each slice of bread. Spread olive tapenade over 2 of the bread slices, top with tomato slices. Close sandwiches and brush outsides evenly with olive oil. Cook sandwiches in a preheated Panini maker or light greased waffle iron until golden brown and cheese is melted, about 3 minutes.

Courtesy of Karen Price – Karen uses the Publix 5-grain sourdough bread from their bakery and Oli + Ve Tuscan Herb EVOO. She uses a skillet instead but she is careful not to burn the bread – sometimes just a few seconds in the microwave to finish melting the cheese. Thanks Karen!

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Morel Daube of Beef

Ingredients:

  • 2 lb Beef chuck, cut into 2 inch pieces
  • 4-6 Medium Morel mushrooms (substitute 3-4 well drained dry Porcini or other full flavored, full textured mushrooms)
  • 3T Oli + Ve Extra Virgin Olive Oil (Garlic or any single varietal)
  • 2T Butter (could substitute Oli + Ve Butter Oil)
  • 1 Onion, yellow, medium, diced
  • 2 Garlic cloves (less if using Garlic oil)
  • 2 Carrots, diced
  • 2 Tomatoes, plum, medium, diced, peeled
  • 1 Celery stalk, diced
  • 1 Bouquet garni (1 Italian parsley sprig, 1 thyme sprig, and 1 bay leaf tied)
  • 1T flour
  •  2c  Red wine

Directions:

Place mushrooms in a bowl of boiling water to cover, for two minutes then set aside. Season beef cubes, sear in butter and set aside. Sauté (using olive oil) onion, garlic, carrots, tomatoes, and celery until vegetables soften (5 minutes). Return beef to pot and add bouquet garni. Mix half the wine with the flour making sure there are no lumps and pour into pot. Add the remainder of the wine. Cover and simmer for 2-3 hours.

Drain mushrooms, rough chop, reserve liquid. Add mushrooms to pot. Strain the reserved mushroom water through a coffee filter and add the liquid to the pot. Cover and simmer another half hour.

Remove bouquet garni. Strain if desired. Season with salt and pepper.

Serves 4

*Compliments of Stonesthrow Winery. Check them out at www.stonestrowwinery.com!

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Marinated Shrimp

INGREDIENTS

  • Raw Shrimp, peeled and cleaned
  • Oli+Ve Garlic EVOO
  • Fresh rosemary, chopped
  • Salt and freshly ground pepper

DIRECTIONS

  • Sprinkle shrimp with salt, pepper and rosemary.
  • Coat with garlic oil and toss
  • Refrigerate in the marinade overnight.
  • Spread shrimp in a single layer on a baking pan and roast in a preheated oven at 400 for 8 to 10 minutes.
  • Remove from oven and finish with fresh squeezed lemon juice on top.
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Lingua di Suocera (Mother-in-Law’s Tongues) in Saffron Cream with Lobster

Ingredients

  • 1 1/2 Lobster (live) or any shellfish
  • 8 shallots peeled & minced (4 for stock leave whole)
  • 8 cloves of garlic (4 for stock)
  • 1 carrot peeled and roughly chopped
  • 8 oz chopped prosciutto
  • 2 tablespoons of olive oil
  • 1 package of frozen peas
  • 1 tablespoon of tomato paste
  • 1 cup of half and half
  • 1 cup of heavy cream
  • 2-3 pinches of saffron (bloomed in 1 tablespoon of hot water)
  • salt and pepper to taste

PreparationStock preparation:

  • Saute all veggies and prosciutto in a large saucepan with olive oil until translucent.
  • Remove and set aside leaving the oil behind.
  • Throw in the lobster and add 2 cups of white wine. Remove the lobster after 2 minutes. Lobster meat will be slightly raw.
  • Immerse in cold water and remove the meat from the shell.
  • Add the shells and veggies back into the sauce pan. Simmer for 30 minutes to 1 hour until reduced by half.

Sauce preparation:

  • Heat the olive oil and add the prosciutto. Cook gently for 2 minutes.
  • Add the shallots & garlic left over after the stock preparation, the tomato paste, and cook 1 minute more.
  • Bring 1 and 1/2 gallons of water with 1 large tablespoon of coarse sea salt in a large pot to a rolling boil.
  • Add the pasta and cook 9-11 minutes.
  • Deglaze the sauce pan with stock and add the peas, fresh cream & saffron. Cook gently until thickened enough to coat the back of a spoon.
  • Add the half & half, and salt and pepper to taste. Reduce slightly until creamy.
  • Add the lobster and cook gently.
  • Add the pasta and serve at once. Add fresh chopped Italian parsley and more stock if sauce too dry.
     

Courtesy of Italian Harvest (supplier of our wonderful pastas)