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Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Savory EVOO Roasted Tomatoes! More than a Recipe…it’s an Event!!

Posted by on Aug 31, 2016 in Blog, Mains, Marinades, Rubs & Sauces, Other, Recipes, Sides, Soups & Stews | 0 comments

SAY WHAT?!?! CHRISTMAS CAME EARLY TO THE OKANAGAN?! …ok so maybe not Santa Clause, but these beauty roasted tomatoes, fresh from Davison Orchards, in Vernon, and en-robed in Olive Us EVOO (extra virgin olive oil), are a treat to last the winter!  So much fun to pick the tomatoes with family or friends! Jan loves picking tomatoes with her mom, Pat, an ever enthusiastic pal in any adventure!! Rich with flavour and healthy as could be, here’s the recipe for year-round goodness. – approximately 15 lbs Roma tomatoes (or, enough to cover 3 roasting pans when cut in half) – 3 heads garlic – 2 sprigs fresh Rosemary – 1 1/2 – 2 Cups Olive Us EVOO (garlic, Coratina, etc.) plus a bit part way through cooking – 1/4 Cup Olive Us Rosemary Fused Olive Oil – 2 teaspoon Olive Us Himalayan pink sea salt – fresh ground pepper to cover tomatoes Preheat oven to 400°F Convection bake (when baking multiple pans).  Regular oven is fine for smaller batches! Get out three roasting pans that will fit on two racks in oven at the same time (or two large)* & make sure these pans are at least 1.5 inches deep or liquid will spill out* Rinse tomatoes. Diagonally slice each tomato in half, placing it cut side up in one of three roasting pans. Place larger tomatoes towards the edge when possible. Overlap of larger tomatoes with small is fine; they will look crowded. Once the pans are full, de-stem rosemary so that you have little sprigs and tuck them under the tomatoes to avoid burning. With the side of a large knife, partially crush garlic cloves and place in gaps (avoiding the outside of pan as they are more prone to burning there). Drizzle each pan with Olive Us Rosemary Fused olive oil and then with the remaining EVOO (garlic or a single varietal). Sprinkle with Himalayan pink sea salt and evenly grind pepper over the pans. Place pans in oven, do not cover with foil. After one hour, reduce temperature to 350°F and drizzle with a bit more EVOO. Continue cooking for another 2 hours. Tomatoes may be slightly burnt and very reduced in size, with liquid and olive oil in the bottom of the pan. Once cooled, transfer tomatoes (along with any liquids) into freezer bags/containers and freeze. Whenever you need tomato sauce just take some out and heat in a pan for an instant duo with pasta (can leave whole or blend with some cream and stock to make a sauce, or add spicy Italian sausage, etc)! Fantastic in soups, stews or anything where you want that fabulous flavour! Makes such a delicious snack right out of the oven that you just may end up with two pans instead of three!...

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Sweet Summer Corn Bisque with Crispy Shallots & EVOO

Sweet Summer Corn Bisque with Crispy Shallots & EVOO

Posted by on Sep 1, 2015 in Recipes, Soups & Stews, Starters | 0 comments

This is summer in a bowl! Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup + 2 tablespoons Olive Us Ultra Premium herbaceous, peppery extra virgin olive oil (EVOO) fresh ground pepper and sea salt to taste Directions: This recipe can be made in a pressure cooker or on the stove top. Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl.  Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice.  Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown. To the pressure cooker or stock pot add the stock, cut corn, and cut cobs.  If using a pressure cooker, cook under pressure for 15 minutes.  If cooking via stove top, simmer the pot gently over low heat for 45 minutes. Meanwhile, sauté the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve. At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using).  In a food processor or blender, process the entire contents of the pressure cooker/pot in batches or use an immersion blender.  The liquid will be scalding hot so be very careful! Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste.  Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching UP EVOO! Serves 4-6 ~  Thanks to Rachel Bradley-Gomez for sharing her recipe with Olive...

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Shrimp Etouffée with Baklouti Green Chili Agrumato Roux

Shrimp Etouffée with Baklouti Green Chili Agrumato Roux

Posted by on Jan 23, 2015 in Mains, Recipes, Soups & Stews | 0 comments

(A note from Chef Rachel!:  I know. Just stop. Breathe (deeply). Now let’s collectively get over it. If you’re familiar with Cajun cuisine then you know about roux.  And if you know about roux, you know it’s a sacred pillar of the cuisine, revered and always made with a mixture of copious amounts of butter and flour.  The shrimp etouffée recipe above would typically call for no less than 1/2 cup of butter – let that sink in for a minute.  Now let’s focus our righteous indignation where it belongs. If you’re still with me, (I assume if you’re still reading this, there exists at least a modicum of trust), then you’ll make your roux forever more with extra virgin olive oil and never look back. It will be our delicious, healthy little secret. ) Ingredients  1/2 cup Olive Us Baklouti Green Chili fused (Agrumato), or any Olive Us Ultra Premium (UP) extra virgin olive oil of your choice 3/4 cup all-purpose flour 2 cups chopped onions 4 cups chicken, shrimp or vegetable stock 1 green bell pepper, chopped 1 red bell pepper, chopped 2 ribs celery, chopped 4 large garlic cloves, minced 3 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf salt and pepper to taste 2 pounds medium shrimp, peeled and de-veined 1 bunch of green onions, sliced Steamed white rice, for serving Directions   In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it.  Continuously stir the flour to make a roux – this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color. Add all the vegetables and garlic to the roux, and sauté until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.  Add the bay leaves, thyme, and stock.  Whisk constantly over medium until the mixture becomes smooth and begins to simmer.  Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes. Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling. **Disclaimer – this recipe is designed to have a spicy kick.  If you still want some of the taste of the Baklouti Green Chili Agrumato olive oil but desire something a bit milder, go with 1/4 cup Baklouti and 1/4 cup UP extra virgin olive oil of your choice.   Serves 6-8 (with leftovers as the sauce gets even better the next...

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