TheAncientOlive

Homemade Hummus Made w/Dried Chickpeas by Yelena Strokin, Cooking Melangery

This recipe (and photo) comes to us by Yelena Strokin's wonderful food blog: Cooking Melangery.

Ingredients:

  • 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

For garnishes:


Directions:

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.

Written by Jeffrey Schrader — April 08, 2015

Grilled Brie Sandwiches with Chocolate and Roasted Strawberries or Cherries



Directions

  1. 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.
  2. Heat a pan over medium heat.
  3. 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.
  4. Grill until golden brown and the cheese and chocolate has melted, about 2-4 minutes per side.

Written by Bryan Behling — March 15, 2015

Balsamic Truffles


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.


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

Categories: Desserts

Written by Bryan Behling — January 21, 2015

Fresh Wild Salmon with Creamy Balsamic Rosemary-Carmelized Onions and Wild Mushrooms

1 pound fresh, wild salmon fillets (4)
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.

Directions:
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.

Serves 4
Categories: Seafood Dishes

Written by Bryan Behling — August 13, 2014

Olive Oil and Spiced Butternut Squash Bundt Cake with Bourbon Vanilla

Ingredients:
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
4 eggs
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


Directions :

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.
Categories: Desserts

Written by Bryan Behling — August 13, 2014

Tangy Spicy Pomegranate BBQ Glaze

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

Written by Bryan Behling — July 28, 2014

Homemade Mustard

The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I'm here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!

 

Ingredients

1 cup ground yellow mustard seed
2/3 cup vinegar (Sherry, tangerine balsamic, maple balsamic, Champagne, serrano honey or jalapeno (for heat), oregano, white wine, red wine, peach, honey ginger, traditional, tarragon... and on, and on.
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt, truffle salt, pink mineral salt, or...???

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless.

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it's flavor the longer it sits out.

Now peep this... ready? A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.

Mind blown? I hope so.

Written by Bryan Behling — July 26, 2014

Spicy Baklouti Chili Gumbo

Ingredients


1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8

Written by Bryan Behling — July 08, 2014

Garlic-Asiago-Cheddar Cheese Crackers made with Olive Oil

Ingredients


2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups aged, shredded sharp cheddar cheese
1 1/2 cups shredded Asiago cheese
1 cup garlic UP Garlic Infused Olive Oil (try experimenting with other infused olive oils)

Alternatively, For Cheesy White Truffle Crackers

2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon freshly ground fine black pepper (optional)
1 1/2 cups shredded Asiago cheese
1 1/2 cups shredded Parmesan cheese
3/4 cup UP Certified Extra Virgin Olive Oil
2 Tablespoons White Truffle Oil

Instructions
Combine the flour, baking powder, salt, and pepper in the bowl of a food processor. Pulse a few times to distribute. Add the cheeses and pulse again to finely chop the cheese into the dry ingredients. Add the oil(s) and continue to pules until the oil is incorporated thoroughly.

Gather and press the dough in to two flat discs. Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet. Roll out one disk at a time to 1/4" thick. Cut in to squares, rounds - whatever floats your boat. The way you choose to cut the crackers will not affect their taste.

Bake for 9-11 minutes until the edges become golden.

Written by Bryan Behling — June 23, 2014

Grilled Wild Salmon and Asparagus in Wild Fernleaf (Anithos) Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappardelle

1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Frenleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2" pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.

In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

 

 

 

 

 

 

 

 

  

Fresh Dill Infused Pappardelle Pasta
2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

Written by Bryan Behling — June 23, 2014