1 pound cooked shrimp (21-25 per pound), peeled and deveined
Juice of 2 limes
1 cup diced seeded peeled cucumber (1/4-inch dice)
1/2 cup finely chopped red onion
2 serrano chiles or jalepenos, seeded and finely chopped
1 cup diced seeded tomato
1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
1/4 cup Persian Lime olive oil and 1/2 cup Coconut White balsamic or Ripe Peach White balsamic
Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lime, stir in cucumber, onion and chiles. Refrigerate for 1 hour.
Stir tomato, chopped cilantro, oil and balsamic. 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.
Ingredients for the Crust:
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea salt
3/4 cup fruity, Picual By Oro Bailen Ultra Premium Extra Virgin Olive Oil
1/2 cup warm water
Ingredients for the Quiche Filling:
7 large eggs, beaten
1 - 1 1/2 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 teaspoons good quality Dijon mustard, optional (try our Edmond Fallot basil or tarragon mustards!)
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10″ Olive Oil Pastry Crust recipe above
Directions for the Crust:
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork. Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Directions for the Quiche Filling:
Preheat the oven to 400. Saute the shallots until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Spread 2 teaspoons of Dijon mustard over bottom of crust (optional), and then sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.
Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.
This beautiful salad recipe and photo comes to us from Yelena Strokin of Cooking Melangery.
This Pear Arugula Salad is elegant and unusual recipe for dinner party salads or sophisticated lunch appetizer that will appeal to the eye as well as the palate. A luxurious creation from simple ingredients is presented to maximum visual effect and guaranteed to impress and please your guests.
Serves: 4 people
This is a supremely tasty beverage to enjoy with brunch or anytime.
Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O's. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.
Toss arugula, radishes, walnuts, and blue cheese with vinegar, oil and seasonings.
Reassemble the pear, vertically, with the arugula-radish salad in between each slice. Drizzle with honey, and serve.
This recipe (and photo) comes to us by Yelena Strokin's wonderful food blog: Cooking Melangery.
- 2 cups dried chickpeas, soaked overnight
- 5-6 garlic cloves
- 2 tsp pink himalayan salt
- 1/3 cup tahini paste (sesame seed paste)
- freshly squeezed lemon juice from 1 lemon
- 1/2 cup liquid from cooked chickpeas
- 1/2 cup extra virgin olive oil (our lemon olive oil or spicy harissa olive oil would work well here, too!)
- 2 Tbsp. ground cumin
- 1 tsp smoked paprika
Put chickpeas in a bowl, add water and soak in cool place for 12 hours or overnight. Drain and rinse well.
Place chickpeas in a saucepan with fresh water to cover. Bring to boil, cover and cook over low heat for about 1 hour. Drain, and reserve some cooking liquid. Place the chickpeas immediately in ice cold water, that way it's easy to peel them.....If you remove the skins from the chickpeas before you grind them you get a much better creamy texture. It takes a few extra minutes, but it is so worth it.
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Adjust flavor and consistency with cooking liquid, and add salt if necessary. Hummus should be thick and smooth....
Spread puree in a shallow serving dish, swirling with back of a spoon. Drizzle extra virgin olive oil in center and garnish with paprika, sesame seeds and herbs, or Zahtar spice blend. Serve with Yelena's homemade pita bread.
- Toss the berries/cherries in the balsamic vinegar, place them on a baking sheet in a single layer, drizzle with EVOO and roast in a preheated 400 degree oven for 15-20 minutes.
- Heat a pan over medium heat.
- Butter one side of each slice of bread or add butter olive oil to pan, place one slice in the pan with buttered side down, top with half of the cheese, the chocolate, cherries, basil leaves, the remaining cheese, then crown with the other slice of bread with buttered side up.
- Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.
Balsamic Ganache Truffles
1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons dark or white balsamic - my favorite options for this are: coconut, raspberry, tangerine strawberry, maple, espresso, lavender, or traditional.
1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.
1 pound fresh, wild salmon fillets (4)
Place the chopped chocolate in a medium size heat proof bowl.
Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.
Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.
Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.
Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.
Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.
Makes approximately 30-40 truffles
1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4" fresh rosemary sprig, leaves reserved
1/2 cup heavy cream
1/4 cup fresh, Ancient Olive vibrant, peppery, fruity Ultra Premium extra virgin olive oil such as Cobrancosa, Picual, or Frantoio
1/4 cup The Ancient Olive Traditional Balsamic
Sea salt and fresh cracked pepper to taste.
In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil. Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes. Add the wild mushrooms and rosemary leaves, (discarding any woody stems). Sauté until both the mushrooms and onions become deep golden brown and caramelized. Add the balsamic to the pan with the mushrooms and onions and de-glaze. Simmer gently and cook until the balsamic is reduced by half. Add the cream, and stir to combine. Cook until the mixture thickens slightly, approximately another minute. Season with salt and pepper to taste and reserve.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.
1 1/2cups white sugar
1 cup sweet, delicate extra virgin olive oil such as manzanillo, sweet barnea or arbequina
1 teaspoon bourbon vanilla extract
2 cups cooked, pureed butternut squash or canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup chopped walnuts (optional)
For the Glaze:
1/4 teaspoon salt
1/4 cup heavy cream
2 cups powdered sugar
1 teaspoon bourbon
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup bundt pan or12 x 18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
1 cup Ketchup (We like to use one of our gourmet ketchups: Sundried Tomato or Victoria Amory's Champagne Ketchup )
1/2 cup water
1/2 cup The Ancient Olive Pomegranate balsamic vinegar
2 Tablespoons light brown sugar
2 Tablespoons honey (We like to use our Savannah Bee honey)
1/2 Tablespoon fresh cracked black pepper OPTIONAL: for a unique depth of flavor
2 Tablespoons of our Red Onion, Lemon & Caper Jam from Potlicker Kitchen
OPTIONAL for added heat and/smoky flavor: The Ancient Olive Cayenne or Chipotle olive oil
In a medium sauce pan, mix together Ketchup, water, Pomegranate balsamic, brown sugar, honey and pepper and optional Red Onion, Lemon & Caper jam. Bring to a boil on high heat then reduce to Low-Med heat allowing sauce to simmer and reduce, stirring occasionally for about 30 minutes. Be sure to scrape the sides of the pan, returning any "blackened" sauce to the mix for deep flavor.
Add The Ancient Olive Cayenne or Chipotle olive oil to make the sauce Mild, Medium or Hot (Chipotle oil will also add a smoky flavor).
Mild: Add 1/4 tablespoon
Medium: add 1/2 tablespoon
Hot: add 1 - 2 tablespoons