TheAncientOlive

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

Tuscan Herb Olive Oil Rubbed Roasted Italian Beef and Italian Beef Sandwiches

For this exceedingly simple yet extremely delicious application, I asked my butcher to recommend the ideal cut of beef to make Chicago style Italian beef sandwiches. He brought me two "lifter" cuts off the chuck. Don't worry if you can't find "lifters" though, just use a chuck roast and you're all good.

5-6 pound chuck roast

12 cloves garlic sliced in half
1 teaspoon dried oregano
1 teaspoons dried red pepper flakes
sea salt and fresh ground pepper to taste
1/4 cup Tuscan Herb Olive Oil
2 cups beef stock or broth
pickled vegetables or... THESE (optional for sandwiches)

Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F.. Slow roast for an additional 3 hours covered with foil.

This roast is delicious on its own. However, you can also slice it paper thin for Italian Beef Sandwiches. Serve the warm sliced meat dunked in to the seasoned roasting broth, on sturdy rolls with pickled vegetables and or peppers and a drizzle of Tuscan Herb Olive Oil to finish.
Categories: Beef Dishes

Written by Bryan Behling — April 30, 2014

Springtime Olive Oil Sugar Cookies

These delicious, chewy cookies redolent with bright citrus flavors will please every palate. Bright Springtime flavors are created by using healthy flavor infused olive oils from The Ancient Olive; be creative and try several different flavors! Some of our favorite olive oils to use in this recipe*: Eureka Lemon OO (add some finely chopped fresh rosemary), Blood Orange OO, Mandarin Orange OO, Bergamot Orange OO, and Basil OO (serve with strawberry slices and a drizzle of our Strawberry Balsamic vinegar. Or for slightly more savory version, make these cookies with one of our mild, super fresh single varietal extra virgin olive oils.


Total Time: 45 min Yield: 32

ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar, plus more for rolling
• 1/3 cup The Ancient Olive infused olive oil*
• 2 large eggs
• 1/2 teaspoon vanilla extract

directions:
Preheat oven to 350ºF.
In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.
Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.
Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.
Recipe and photos provided by Love & Olive Oil @ http://www.loveandoliveoil.com
Categories: Desserts

Written by Bryan Behling — April 13, 2014

Romaine Salad w/Couscous & Soft Boiled Egg

This delicious and healthy dish (and beautiful photos) came to us from our friend, Yelena Strokin, award-winning photographer and author of the amazing food and photo blog, Cooking Melangery. Yelena also the created the beautiful still life photo that we now cherish and use on our FaceBook page, banners and soon our shopping bags.

Bright Springtime flavors are created by using healthy flavor infused olive oils from The Ancient Olive; be creative and try several different flavors! Some of our favorite olive oils to use in this recipe*: Eureka Lemon OO (add some finely chopped fresh rosemary), Blood Orange OO, Mandarin Orange OO, Bergamot Orange OO, or Rosemary OO.


Yield: Serves 4

ingredients:

• 1 head romaine lettuce, rinsed, dried, and chopped
• 3-4 medium tomatoes, cut into cubes
• 1 avocado peeled, cut into cubes
• 1 cup cooked couscous (We like the couscous from Manitou Trading Company, which is sold in our stores.)
• 1/2 cup fresh sweet peas
• lemon juice from 1/2 lemon
• 2-3 Tbsp. *Blood Orange Fused Olive Oil or extra virgin olive oil
• salt to taste
• 1/4 teaspoon ground black pepper
• 4 soft boiled eggs, peeled and cut in halves
• fresh mint leaves and edible flowers to serve (optional)

directions:
In a large bowl toss together all ingredients (except eggs) and drizzle with desired amount of lemon juice and olive oil. Serve with soft boiled egg on a top and fresh mint leaves and edible flowers.

 

Recipe and photos provided by Yelena Strokin @Cooking Melangery

Written by Bryan Behling — April 13, 2014

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flatbread

Flat Bread Dough


2 1/2 cups of All Purpose unbleached flour
1 cup warm water
2 tablespoons Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar

Mushroom Topping

1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

Written by Bryan Behling — April 10, 2014

Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

Ingredients

1 1/2 pounds fresh beets
8 oz. Cherve (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil

Directions
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 generous portions
Categories: Soups and Salads

Written by Bryan Behling — April 02, 2014

Shaved Brussles Sprouts with Melgarejo Arbequina ,Lemon Olive Oil & Parmesan Cheese

Ingredients
1 pound Brussles sprouts, stem end trimmed off
2 large shallots, thinly sliced
1/4 cup shave Parmesan cheese
1/4 cup Melgarejo Arbequina
1 tablespoon Lemon Agrumato (fused) olive oil
2 tablespoons fresh squeezed lemon juice
sea salt to taste
fresh ground pepper to taste

Directions

Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the arbequina olive over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

Serves 6 as a side

Written by Bryan Behling — March 21, 2014

Dark Chocolate and Mandarin Agrumato Olive Oil Madeleines

Absolutely mind blowing. Here's a perfect example of using olive oil not simply because it's amazingly good for the human body, but also because if used in the proper context, it can elevate even the most humble of culinary applications.

The bright, citrus notes of the Mandarin Agrumato (fused) Olive Oil play beautifully with the deep, earthy, rich dark chocolate. The exterior edges are just ever so barely caramelized, while the middles are ethereal and moist.

Ingredients 1 cup flour + 1/4 cup for pan1/3 cup cocoa
1/2 teaspoon baking powder
pinch of salt
1/2 cup granulated sugar
2 large eggs
1/3 cup Mandarin Agrumato (fused) Olive Oil + 1 tablespoon for greasing pan

Directions
Preheat the oven to 375.

Grease a 12 portion madeleine pan with with mandarin olive oil and then dust with flour.

Combine the eggs and sugar in a mixing bowl and beat for 2 minutes until light and thick. Add the olive oil and beat for another minute. Sift together the flour, baking powder, salt, and cocoa in another bowl and fold in to the wet ingredients making sure to not leave any dry spots.

Spoon in the to the prepared madeleine mold(s) and bake in the upper portion of the oven for 10-12 minutes, or just until the tops spring back when lightly touched and the edges begin to darken slightly.

Immediately un-mold the cookies on to a rack to cool. If you only have one madeleine pan, clean it and repeat the process above a second time as this recipe makes 2 dozen cookies.

Allow to cool and enjoy. These are best fresh, the day they're made.

Makes 2 dozen
Categories: Desserts

Written by Bryan Behling — March 19, 2014