Olive~Me & Co.’s Olive Oil Potatoes Gratin

scallop potatoes

(recipe adapted from cookscounty.com)

Ingredients:

  • 2  onions, halved and thinly sliced
  • 1.5 tsp salt
  • ¾ tsp freshly ground black pepper
  • 2  garlic cloves, minced
  • 1  tsp minced fresh thyme  (divided)
  • 1  cup low-sodium chicken broth  (divided)
  • 3-4  LB Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 1/2  cup Olive~Me & Co.’s Arbequina EVOO  (divided)
  • ½ cup Sutter Buttes Parmesan Asiago Spread
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne (optional)
  • 2  ounces Pecorino Romano cheese, grated (about 1 cup)
  • 1/4  cup panko bread crumbs
  • 1 tbs finely chopped parsley (optional – garnish)

Directions:

  1. Adjust oven rack to upper-middle position and heat oven to 400 F. Grease 13 by 9-inch baking dish.
  2. Heat 2 Tbs oil in a large skillet over medium heat until shimmering. Add onions, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 tsp thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.
  3. Toss potatoes, 3 TB oil, Sutter Buttes Parmesan Asiago Spread, 1 tsp salt, 1/2 tsp pepper, nutmeg, cayenne, and remaining 1/2 tsp thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes, and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.
  4. While the potatoes are baking, combine Pecorino, ¼ cup Sutter Buttes Parmesan Asiago Spread, 3 tablespoons of the oil, panko, and 1/2 teaspoon pepper in bowl; set aside for final step.
  5. After baking for 1 hour, remove foil, top gratin with Pecorino mixture, and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Garnish with parsley. Serve.

 

  • Try one of these olive oils in place of the Arbequina: shallot, roasted garlic, oregano, or habanero

Olive~Me & Co. Creamy Turkey Soup

creamy-turkey-soupServes 8

INGREDIENTS:

  • 2 cups diced cooked turkey
  • 1 yellow onion, chopped
  • 3 celery stalks, diced
  • 2 medium to large carrots, diced
  • 1 cup fresh sliced mushrooms
  • 1 teaspoon dried basil (1 TBS fresh)
  • 1 garlic clove (finely diced)
  • 2 teaspoons butter
  • 2 tablespoons Olive~Me & Co. Rosemary Olive Oil
  • 3 cups chicken broth (or homemade turkey broth)
  • 2 cups diced potatoes
  • 1 cup whole milk
  • Sour cream to garnish
  • Fresh parsley to garnish

DIRECTIONS:

  1. Sauté all vegetables (except the potatoes), basil, garlic and in the 2 tsp butter and 2 Tbsp Olive~Me & Co Rosemary Olive Oil until softened.
  2. Add potatoes, turkey and broth.
  3. Simmer about 15 minutes.
  4. Reduce the heat and add milk, salt and pepper to taste.
  5. Simmer about 20 minutes.
  6. Remove from heat and serve hot with a dab of sour cream and a sprinkle of parsley.

SUGGESTIONS: Top with a drizzle of Olive~Me & Co. Habanero Olive Oil or Olive~Me & Co. Thai Chili Olive Oil for a kick of heat, or even  Olive~Me & Co’s Roasted Garlic Olive Oil for a deeper garlic flavour!

 

Ratatouille times four!

ratatouille2

Image from http://www.theworldinmykitchen.com/

When it comes to summer and fall cooking I love love my vegetables, but enjoy something different from the usual salad / bbq meals to a more hearty comfort food with depth and flavours. Hence one of my favorites, Ratatouille!

This is a lovely summer dish, even served as a side dish or cold. Some of my favorite vegetables are fall root vegetables, so I take the traditional recipe and add culinary delights like squash, sweet potatoes and parsnips and even sausage to it! What I Love about ratatouille is it’s complex flavours ….you really can’t go wrong with it! Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. It is typically prepared as a stew with each vegetable being sautéed to enhance their flavors before being layered into a baking dish and baked for several minutes to complete the cooking process.

There are many versions of ratatouille. Some more traditional – sautéing the vegetables separately and then bringing them together towards the end or sautéing them all at once. It’s up to you!! A few tips that I use when making it; I use a cast iron frying pan or dutch oven for sautéing the vegetables and I use a more robust olive oil like our House Blend or Koroneiki. Also, DON’T SKIMP ON THE OLIVE OIL! Be generous, it only adds more wonderful flavor to the recipe. The olive oil is important because in ratatouille, it’s not used merely to stop the vegetables from sticking to the pan, it’s a seasoning. Use a bold cold-pressed extra virgin olive oil that tastes like the olives it comes from, not some cheap brand with no taste or flavour. I also will use our Rosemary and Roasted Garlic olive oil to enhance the flavours and add a little fig balsamic at the end..

But most importantly, ratatouille needs time and patience. Time for the garlic, onions and bell peppers to caramelize, making them sweet and developing that signature taste that seasons the rest of the stew. Time for the ripe and colourful vegetables to soften and of course time to coax the core flavour from each ingredient, allowing them to intermingle and reduce before being absorbed by the stew.

Below is my favorite recipe by Julia Child, followed by a second variation and I also added a hot pot version of ratatouille and a fall squash version! Don’t forget to season as desired and you can ALWAYS add some heat (like our Habanero Olive Oil for example) !

 

Julia Child’s Ratatouille Recipe- From Mastering The Art Of French Cooking

Serve with nothing but a hunk of warm bread and a wedge of Gruyere.  Serves 6-8

Ingredients

  • 1 lb. eggplant
  • 1/lb. zucchini
  • 1 teaspoon salt
  • 6-7 tablespoons Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, more if necessary
  • 1/2 lb. (about 1 1/2 cups thinly sliced yellow onions
  • 1 pound firm red tomatoes, or 1 1/2 cups pulp
  • 2 (about 1 cup) sliced green bell peppers
  • 2 cloves mashed garlic
  • salt and pepper to taste

Instructions

  1. Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide.  Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices.  Place the vegetables in a bowl and toss with the salt.  Let stand for 30 minutes.  Drain.  Dry each slice in a towel.
  2. One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.  Remove to a side dish.
  3. In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.  Stir in the garlic and season to taste.
  4. Slice the tomato pulp into 3/8 inch strips.  Lay them over the onions and peppers.  Season with salt and pepper.  Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice.  Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.
  5. Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley.  Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.  Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
  6. Cover the casserole and simmer over low heat for 10 minutes.  Uncover, tip casserole and baste with the rendered juices.  Correct seasoning, if necessary.  Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.  Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
  7. Set aside uncovered.  Reheat slowly at serving time or serve cold.

 

Ratatouille Recipe #2
(serves 4)

Ingredients

  • 1  large eggplant, peeled, coarsely chopped
  • 1  large zucchini, sliced into ¼-inch-thick rounds
  • 2 teaspoons kosher salt, plus more
  • ¾ cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil, divided
  • 5  sprigs thyme
  • 1  large onion, halved, sliced ½ inch thick
  • 1  red bell pepper, ribs and seeds removed, coarsely chopped
  • 2  garlic cloves, thinly sliced
  • 2 pints cherry tomatoes, divided
  • Freshly ground black pepper
  • 1 cup torn basil leaves

Instructions

  1. Preheat oven to 400°. Toss eggplant, zucchini, and 2 tsp. salt in a colander. Let sit 30 minutes, then pat dry with paper towels.
  2. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Add half of eggplant and zucchini and cook, stirring constantly, until vegetables begin to take on color, about 5 minutes. Transfer to a medium bowl. Repeat with ¼ cup oil and remaining eggplant and zucchini.
  3. Tie thyme sprigs together with kitchen twine. Heat remaining ¼ cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8–10 minutes. Add half of tomatoes and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Stir in zucchini and eggplant, then top with remaining 1 pint tomatoes (do not stir); season with salt and pepper. Transfer pot to oven and roast until all vegetables are softened and tomatoes have begun to burst, 15–20 minutes.
  4. Remove thyme bundle. Transfer to a serving platter and top with basil and grated gruyere cheese!

 

Hot Pot Ratatouille

Ingredients

  • 1 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  • 2 red onions, chopped into 2cm dice
  • 2 garlic cloves, crushed
  • 2 red peppers, cut into 2cm dice
  • 3 courgettes, cut into 2cm dice
  • 1 aubergine, cut into 2cm dice
  • 400g can chopped tomatoes
  • 3 potatoes, thinly sliced
  • ¼ nutmeg, grated
  • 150ml double cream
  • small bunch basil, chopped
  • 85g Gruyère (or vegetarian alternative), grated

Instructions

  1. Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
  2. Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
  3. Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
  4. Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.

 

Fall Squash Ratatouille Recipe

Ingredients

  • 2 zucchini
  • 1 large eggplant
  • 1 red bell pepper
  •  1 yellow bell pepper
  •  1 green bell pepper
  •  2 to 3 leeks
  •  1 small butternut squash
  •  1 pint grape or cherry tomatoes
  •  1/4 cup Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  2 tsp dried basil
  •  1 tsp salt
  •  1 tsp dried thyme
  •  1 tsp crumbled rosemary
  •  1 lemon
  •  1 tsp granulated sugar
  •  2 garlic cloves, minced
  •  3 tbsp Olive~Me & Co Koroneiki or House Blend Extra Virgin Olive Oil
  •  1 cup shredded fresh basil, optional
  •  1 cup crumbled feta, optional

Instructions

  1. Arrange oven racks in top and bottom third of oven. Preheat to 400F (200C).
  2. Slice zucchini in half lengthwise, then into large chunks. Chop unpeeled eggplant into similar size chunks. Coarsely chop peppers. Slice off and discard dark green tops and roots from leeks. Slice leeks in half lengthwise. Fan out and rinse under water. Thinly slice. Peel squash. (Microwaving on high for a couple of min. makes this easier.) Cut into pieces same size as zucchini. Place veggies and tomatoes in a very large bowl. Add olive oil, basil, salt, thyme and rosemary. Toss to coat. Spread over two large baking sheets.
  3. Roast in top and bottom third of oven until squash is tender but not mushy, 35 to 45 min. Rotate sheets and stir veggies halfway through. Squeeze juice from lemon into a bowl. Stir in sugar and garlic. Whisk in oil. Turn cooked vegetable into a large bowl. Drizzle with half of dressing and toss. Taste and add more dressing if needed. Great warm or at room temperature or cover and refrigerate up to 2 days. Add basil and feta just before serving and drizzle some basil olive oil over the top!

Olive~Me & Co’s Spring Chicken in a Pot

spring chicken in a pot

Recipe and image adapted from bbcgoodfood.com

Serves 2-4

Ingredients:

  • 1 Tbs any Olive~Me & Co. plain EVOO
  • 1 onion, chopped
  • 4 skinless, boneless chicken thighs
  • 10 small new potatoes
  • 425 ml low salt vegetable or chicken stock
  • 1 small head broccoli, cut into small florets
  • 350g spring greens or curly kale, shredded
  • 140g petits pois (very small green peas)
  • bunch green onion, sliced
  • 2 Tbs pesto
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat Olive~Me & Co. EVOO in a large, heavy pan. Add the onion,  sauté until softened (about 5 min). Add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to a boil. Cover, then simmer for 30 minutes until the potatoes are tender and the chicken is cooked.
  2. Add the broccoli, spring greens or curly kale, petit pois and green onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Olive~Me & Co.’s Vegetable Soup

Prep: 15 mins | Cook: 55 mins | Total Time: 1:10 mins | Serves 6-8

Ingredients:

  • 2 tablespoons Olive~Me & Co. Italian Herb Olive Oil
  • 2 cups thinly sliced leeks (whites)
  • 1 cup celery (diced)
  • 2 medium carrots (diced)
  • 2 cups fresh green beans (1 inch pieces)
  • 1 can peaches and cream corn
  • ~ 40 ounces chicken or  broth
  • 1 – 28 ounce can diced tomatoes (with the liquid)
  • 1 tablespoon tomato paste
  • 2 medium potatoes (chopped into small cubes)
  • Salt and pepper to taste (add a bit of cayenne for a lovely kick!)

Instructions:

  1. Heat Olive~Me & Co. Italian Herb Olive Oil over medium heat in large pot
  2. Add celery, leeks, salt, pepper (and cayenne)
  3. Cook about 7 minutes, stirring frequently
  4. Add broth, tomatoes (with liquid), and tomato paste
  5. Add 3 cups of water and bring everything to a boil. Reduce it to a simmer and cook about 20 minutes
  6. Add remaining ingredients and cook about 25 minute
  7. Adjust seasons, if needed, before serving

 Serving Suggestions:  

  • Drizzle a little Olive~Me & Co. Italian Herb Olive oil onto each portion just before serving.
  • Serve with warm crusty bread.

Olive~Me & Co Balsamic and Olive Oil Pot Roast

Ingredients

  • 1 Sirloin Roast Beef or any beef roast
  • 3 Cloves Garlic
  • Salt
  • Pepper
  • 4 Potatoes peeled
  • 1/4 cup Balsamic Vinegar (18 year Old Traditional, Chili, Garlic Cilantro, Pomegranate, Fig or Smoked)
  • 3 tbsp Olive Oil (Rosemary, Chipotle, Chili, Habanero, Italian Herb, Sundried Tomato, Jalapeno)
  • Garlic powder
  • Worcestershire sauce
  • 1 Onion, roughly chopped
  • 1/4 cup water

Directions:

  1. Place roast beef in a pan
  2. Season roast with salt, pepper , garlic cloves top with drizzled oil and Worcestershire sauce.
  3. Peel potatoes and top them with Worcestershire sauce and then pour the balsamic vinegar over the roast and potatoes.
  4. Season with salt and pepper.
  5. Add 1/4 cup of water to pan .
  6. Cook at 400 for 2 hrs if you like medium cooked . Cook 30 to 35 minutes longer if you like well done.

Tip: periodically baste the potatoes with the pan juice to give them more flavour

Olive~Me & Co’s Cream of Potato, Leek and Artichoke Soup with Bacon Extra Virgin Olive Oil

cream of potato leek artichoke soup bacon olive oil

Ingredients:

  • 2 tablespoons of Olive~Me & Co’s Bacon flavored extra-virgin olive oil
  • 2 leeks chopped (2 small onions if you prefer onions)
  • 1 minced clove garlic
  • 2 medium potatoes, peeled and chopped
  • 1 can artichokes,in water, drained
  • 4 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 block softened fat free cream cheese
  • 2 tablespoons chopped chives to garnish

Instructions:

  1. Heat Bacon flavored olive oil in a large pot over medium heat. Add the onions and the garlic stir well. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.
  2. Cook until the vegetables are tender 20- 25 minutes.  In a blender, fill blender 1/2 way, puree the soup. You will have to do this in batches and please ensure the lid is vented. Garnish with chives and enjoy! You can even drizzle a little of the bacon olive oil over top as you serve!

Olive~Me & Co’s Roasted Potato & Mushroom Salad

Ingredients:

  • 10.5 oz.  mushrooms, trimmed
  • 2 T. Olive~Me & Co’s Porcini Olive Oil (or our White Truffle Olive Oil)
  • Salt and pepper
  • 1 lb. potatoes, quartered
  • ¼ cup fresh parsley
  • 2-3 t. Red Wine Vinegar
  • 2 T. capers

Ingredients:

  1. Preheat oven to 450.
  2. On a baking sheet, toss mushrooms with oil, season with salt and pepper.
  3. On a second baking sheet, toss potatoes with oil and season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes.
  4. Transfer to a bowl and toss with parsley, vinegar and capers.