Author: janice7

Summer Greek Pasta Salad

Written by janice7 on . Posted in Main Dish, Recipes, Side Dish, Vegetarian, What's New.

Enjoy the bright, fresh taste of a greek salad with this recipe that leans on our Suyo Cucumber White Balsamic, Greek Seasoning, and pantry staples, so that you can enjoy the taste of summer any time of year without an extra trip to the grocery store.

Ingredients:

Method:

Bring water to a boil, and cook the pasta for 8-10 mins, until al-dente. Strain, and soak/run pasta in cold water for ~5 minutes to remove the heat. Transfer the pasta to a mixing bowl or large salad bowl.

Mix together the olive oil, vinegars, and lemon juice to form a dressing. Pour over the pasta. Add the feta, olives, sun-dried tomatoes, and all spices and salt. Mix together until well-coated in the dressing.

Marinate for at least 1 hr in the fridge. Serve cold.

Hungarian Mushroom Soup

Written by janice7 on . Posted in Main Dish, Recipes.

Mushroom hunting season is upon us! Warm up on after a rainy day in the forest with this creamy mushroom soup featuring dill weed and paprika. This versatile recipe can use most types of mushrooms, from morels and chanterelles to cremini or portobello.

Ingredients:

  • 4 tbsp butter
  • 1 diced large onion
  • 1 pound mushrooms, slices or chopped
  • 3 tbsp flour
  • 1 tbsp Hungarian paprika
  • 3 cups chicken stock 
  • 3 Tablespoons soy sauce
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 Tbsp lemon juice
  • 2 tsp Dill weed

Method:

Saute the onions and mushrooms together in the butter on medium heat until soft and the liquids have cooked down, ~15 mins. Add the flour and paprika and 1 tsp of dill, and saute for another 2 mins.

Mix together the broth, milk, and soy sauce, add to the pot, and simmer another 10-20 mins. After removing from the heat, add the lemon juice, sour cream, and the additional 1 tsp of dill.

Serve warm and enjoy!

Dark Espresso Chocolate Chip Cookies

Written by janice7 on . Posted in Dessert, Recipes.

Rich and buttery in flavor without the dairy, our Butter Olive Oil pairs perfectly with Espresso Dark Balsamic for these delectable chocolate chip cookies. Easy to whip together quickly and great for kids.

Makes about 3 dozen cookies.

Ingredients:

1 cup butter olive oil
2 Tbl espresso balsamic vinegar
1 cup light brown sugar
½ cup sugar
2 tsp vanilla extract
1 tsp baking soda
2 eggs
2 Tbl cornstarch
2½ cups flour
10 oz 60% cocoa bittersweet chocolate chips

Method:

Preheat oven to 375°F. In a large bowl, gently beat the olive oil, sugars and balsamic together until smooth. Add vanilla, baking soda, eggs and cornstarch, beat well. Gradually add flour, beating until combined. Stir in chocolate chips.

Place small scoops of dough (about 1½ Tbl) onto cookie sheet. Bake 9-10 minutes. Let cool on wire rack.

Shallot Shrimp Scampi

Written by janice7 on . Posted in Main Dish, Recipes.

Celebrating the release of Le Creuset’s new color Shallot in our retails stores and online, this Shallot Shrimp Scampi recipe is also the perfect use for their new 7.5 Qt Signature Chef’s Oven. Recipe courtesy of Le Creuset.

Our colorful shrimp scampi recipe is an easy, yet delicious way to feed a crowd. With slightly-sweet, caramelized shallots, plump shrimp and fragrant garlic, this classic pasta dish will be on repeat in your kitchen. Toasted red pepper flakes add warmth while the combination of lemon zest and juice brighten up an Italian seafood favorite.

Ingredients:

  • 2 pounds dried linguine
  • 4 teaspoons salt, divided
  • 2 lemons
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 5 shallots, sliced
  • 8 garlic cloves, chopped
  • 2 pounds large shrimp, peeled and deveined
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes, plus extra for garnish
  • 2 cups white wine
  • 1/4 cup chopped parsley leaves

Method:

In a large Dutch Oven or Chef’s Oven, bring 8 cups of water to a boil and add 2 teaspoons salt. Add linguine, stirring to combine, and boil until al dente, about 8 minutes. Reserve 1 cup pasta water. Drain linguine and set aside. Meanwhile, zest and juice the 2 lemons.

Heat the olive oil and butter in a Dutch Oven set over medium heat until it is shimmering. Add the shallots and the remaining 2 teaspoons salt. Sauté until the shallots are lightly caramelized, about 4 minutes. Add garlic and shrimp, and sauté until shrimp are pink and just cooked through, about 3 minutes.

Add the black pepper and crushed red pepper, stirring to toast the spices, about 1-2 minutes longer. Remove the shrimp from the pot and set aside. Add the white wine and lemon juice to the Dutch Oven, stirring to scrape up any browned bits. Add the linguine and reserved pasta water, stirring to combine and emulsify the sauce. Remove from heat and add the reserved shrimp, tossing to combine. Serve topped with the lemon zest, parsley, and additional red pepper flakes to taste.

Grilled Harissa Lamb Burgers

Written by janice7 on . Posted in Main Dish, Recipes.

An American classic dressed up with flavors from the Mediterranean. Harissa gives these burgers a mild spice, and a quick-pickle garnish with lemon yogurt dressing makes each bite both crisp and juicy. Perfect for warm weather when grilling outdoors, or cooler months with a stove top grill-pan.

Quick Pickle Garnish Ingredients:
1 crisp, slicing cucumber
¼ cup thinly sliced red onion
1 cup apple cider vinegar
2 Tbl sugar
½ Tbl salt

Lamburger Patty Ingredients:
2 lbs ground lamb
¾ tsp ground cumin
¾ tsp harissa spice mix
¾ tsp kosher salt
¾ tsp ground black pepper

Method:

Quick Pickle Garnish:
Slice cucumbers into even, thin rounds and
slice onion thinly lengthwise. Mix 1 cup apple cider vinegar, 2 Tbl sugar and ½ Tbl salt into a bowl and stir to dissolve sugar and salt. Add cucumber and onion and refrigerate for at least 1 hour prior to serving. Pickles will keep in the refrigerator for weeks in a glass jar with a lid if you have extras.

Honey Yogurt Sauce Ingredients:
2/3 cup Greek yogurt
½ tsp harissa spice mix
½ tsp honey
½ tsp lemon juice
Salt and pepper to taste

Additional Items:
Sesame buns
Sweet potato fries

Honey Yogurt Sauce:
Mix all ingredients in a bowl and season with salt and pepper to taste. Set aside.

Lamburger Patty:
Mix all ingredients in a bowl and form desired patty size. This recipe will make 6, third pound patties. Pre-heat grill and add burgers once grill is hot. Grill on each side for 4-5 minutes or until cooked through. Remove from heat and allow for patty to rest under tented tin foil for 4 minutes. Serve on a toasted bun with pickled cucumber and onion with yogurt sauce. Excellent when paired with sweet potato fries.

Stuffed Mushrooms

Written by janice7 on . Posted in Recipes, Side Dish.

Featuring our Tuscan Herb Infused olive oil in a tender garlic-parmesan stuffing, these mushrooms pack a wealth of herby flavor into each small bite. You can mix it up by using Garlic, Basil, or Milanese Gremolata olive oils instead!

Ingredients:

Makes 6-8 Servings

Method:

Preheat oven to 350°F. Coat a large baking dish with the olive oil, set aside. In a large bowl, combine breadcrumbs, cheese, parsley, garlic, salt and pepper. Mix thoroughly. Slowly add the Tuscan herb oil, mixing as you go. Continue adding until the mixture has enough moisture to hold together. Fill each mushroom to the top of the cap. Drizzle the tops with a little more of the oil, then bake for 20 minutes or until tops are slightly brown. Serve immediately.

Green Cardamom Cookies

Written by janice7 on . Posted in Dessert, Recipes.

These tender and flavorful shortbread cookies are a breeze to whip up any time of year. Green cardamom spice brings powerful sweet and minty notes to any baked goods, and yet still plays well with other flavors such as ginger, nutmeg, allspice, cinnamon, anise, and orange. Play around with this simple recipe to explore different combinations.

Ingredients:

  • 2½ cups all-purpose flour
  • 1½ tsp green cardamom powder
  • 1 tsp salt
  • ½ lb unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • Cinnamon for sprinkling

Method:

Makes 18-24 cookies, Preheat to 350°F after dough has chilled.

Whisk together flour, cardamom, and salt. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough
forms.

Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours. Preheat oven to 350°F with rack in middle. Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick).

Slide dough in parchment onto a tray and chill until firm, about 15 minutes.

Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps.

Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart. Bake until edges are golden-brown, 9 to 12 minutes. Sprinkle with cinnamon, cool, and serve.

Caprese Salad Skewers

Written by janice7 on . Posted in Recipes, Side Dish.

A quick and convenient way to serve fresh, delicious caprese salad to large groups or as an appetizer. These skewers highlight high-quality extra virgin olive oil and balsamic vinegar, and are sure to be a hit at your next gathering.

Ingredients:

Denissimo 12-year aged balsamic is used here because it is thicker than a traditional balsamic, due to an air-evaporation process that condenses the balsamic without disrupting the bio-active cultures in the vinegar (unlike reductions, which involve a secondary cooking process). You can use Traditional 18-year balsamic for this recipe instead, if you reduce it in a small cookpan and allow it to cool prior to drizzling.

Method:

Pierce one cherry tomato half onto each skewer, followed by a basil leaf and one slice or ball of mozzarella cheese. Repeat, making two layers of tomato, basil, and cheese on each skewer.

Lay the skewers on a plate and drizzle with equal parts balsamic and olive oil. Sprinkle with salt and pepper before serving. Enjoy!

Mexican Molé

Written by janice7 on . Posted in Main Dish, Recipes.

Combining a variety of spices and herbs with nuts, seeds, and chocolate, Molé sauce offers a complex, rich flavor to stewed and roasted meats and is excellent served over rice or in tacos. Enjoy this popular dish even when you’re pressed for time using our convenient Molé spice blend and recipe.

Ingredients:

1/8 cup vegetable oil
1/4 onion, finely chopped
1/2 Tbl plantain banana, cut
1/2 Tbl green tomatillo, chopped
1/2 cup Arome molé spice
1/2 Tbl white wine
1/8 tsp salt
1/2 cup hot water

Method:

In a nonstick pan heat up oil and add the onion, plantain and tomatillo. Sauté on a medium-high heat for about 10 minutes and then add 1/2 cup of Molé spice mixture. Lower the heat and add wine, salt and 1/4 cup of water. Cover and cook for 15 minutes. Transfer all ingredients into a blender. Add 1/4 cup water and purée until smooth and creamy. Serve over your favorite roasted meat.

Sweet Potato Crostini with a Cranberry Pear Shrub

Written by janice7 on . Posted in Drinks, Recipes, Side Dish.

SHRUB

Ingredients:
2 cups of Cranberry Pear White Balsamic (or your choice)
1 lemon, thinly sliced
2 Liters (8 cups) sparkling water

Directions:
Add balsamic to bottom of pitcher and pour in half of sparkling water. Stir to combine and then add ice and remaining sparkling water. Add lemons to top of pitcher or add individually to glasses. If you are looking for individual servings for a shrub just add about 1 Tbl per 12 oz of sparkling water and top with a fruit or herb garnish!

SWEET POTATO CROSTINI


Preheat oven to 250 F
Ingredients:
1 sweet potato (skinny 1.5-2.5″ diameter works best) sliced into 1/8 inch thick rounds.
1/4 c. dried cranberries or fresh pomegranate seeds
1/2 c. fresh goat cheese, can substitute gorgonzola or blue cheese
1/3 c. toasted pecans or walnuts
1 Tbl Mediterranean Roasting Rub
1 Tbl unsalted butter
1 Tbl extra virgin olive oil (EVOO)
1/3 cup Pomegranate Balsamic (or other balsamic of choice)
sprig of fresh rosemary for garnish


Directions:
Thinly slice sweet potato into 1/8 inch to 1/4 inch thick rounds. A mandoline works really well for this. Using a half sheet size baking pan rub butter all over pan. Add sweet potato rounds and drizzle EVOO over top and then sprinkle on half of the roasting rub. Put sweet potatoes in oven for one hour and then flip. Once flipped add the remaining roasting rub and bake for one more hour. About 20 minutes before baking is complete heat a 8 inch frying pan to medium heat and add 1/3 cup of balsamic. Reduce balsamic by cooking until bubbly and liquid is thick enough to coat the back of a spoon. Cool and reserve to top the sweet potato rounds. Remove from oven and allow to cool for 10 minutes and then top!

If you can’t be bothered with a 2 hour bake time we can relate, try slicing the sweet potatoes thicker at inch instead and bake for 10 minutes on each side at 500 F. If you go this route be sure to coat sweet potatoes with olive oil prior to baking.

LOCATIONS:

105 Oak Street
Hood River, OR 97031

432 SW 6th Street

Redmond, OR 97756

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