Walleye with Balsamic Vinaigrette and Leeks

Ingredients for Vinaigrette:

• ¼ cup SOOC Traditional 18 year balsamic
• ¾ cup SOOC Lemon EVOO
• ½ cup mustard (Dijon or Horseradish mustard if you like a bite)
• Sea salt and fresh ground pepper

Ingredients for Fish:

• 1-2 lbs. walleye filet (cod or tilapia work as well)
• 4-5 leeks, greens only
• 5-6 cloves minced garlic
• 3 tablespoons SOOC Garlic EVOO

Directions:

1. In a blender mix the balsamic vinegar and mustard together. Slowly add in the lemon EVOO and blend until it thickens or emulsifies. Add the salt and pepper to taste. Then set aside.
2. Wash and dry the fish filets with a paper towel. Rub filets with the minced garlic and sprinkle with salt and pepper. Slice the leeks and boil approx. 7-9 minutes until tender, drain and set aside. Brush the fish and leeks with the garlic EVOO. Add the remaining garlic EVOO to a sauté pan and fry the fish filet and leeks on medium to high heat and cook until lightly brown and the fish is opaque through.
3. To serve, place a filet and a few of the leek slices on top and drizzle the vinaigrette on top of the fish, leeks and plate. Add fresh pepper and red pepper flakes for added heat.

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Baked Parmesan Zucchini

Ingredients:

• 4 zucchini, quartered lengthwise
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 3 tablespoons SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)
• 2 tablespoons chopped fresh parsley leaves (optional)

Directions:

1. Preheat oven to 350 degrees F. Coat a cooling rack with olive oil and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 3-4 minutes, or until crisp and golden brown.
4. Serve immediately with parsley leaves. (optional)

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Rosemary Bread

Ingredients:

• 1 ½ tsp active dry yeast
• 1 cup warm water, 110-115˚ F
• 2 tsp white sugar
• 2 tsp fine salt
• 3 Tb SOOC Rosemary Extra Virgin Olive Oil
• 2 ½ cups bread flour
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano
• Extra EVOO for brushing on top and serving (I used SOOC garlic EVOO)
• Coarse sea salt and dried rosemary for sprinkling on top
• Serve with SOOC  Balsamic Vinegar

Directions:

1. In a large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in Rosemary Olive Oil. Add flour and knead (by hand or mixer) for about 10 minutes. Add black pepper, and oregano. Knead another 5 minutes. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl (I use Garlic EVOO) turning dough a few times so that dough surfaces are protected by oil. Tightly cover owl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approximately 1 hour, depending on room temp.
2. After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx. 1 hour.
3. After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit of rosemary. Bake at 375F for 25-30 minutes. Bake until top is a nice golden brown, taking care not to over bake.
4. Serve bread fresh and warm, with your favorite SOOC olive oil, ground pepper and SOOC balsamic vinegar.

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Olive Oil Pizza Dough

Ingredients:

• 4 1/2 cups All Purpose Flour
• 2 cups warm 110 degree water
• 1/3 cup SOOC Extra Virgin Olive Oil (natural or flavored)
• 1 tablespoon fine sea salt
• 1 tablespoon sugar
• 2 1/2 teaspoons active dry yeast

Directions:

If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.

makes enough dough for 2 large or three medium thin crust pizzas

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Almond-Cilantro Sauce

Sauce:

• 1/3 cup blanched almonds
• 4-5 tsp. anchovy paste (optional)
• 2 garlic cloves, peeled
• 2 Tablespoon SOOC Butter Olive Oil
• ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
• 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
• ½ cup coarsely chopped cilantro (or more to taste)
• 1-2 tsp. red pepper flakes (optional)
• Sea salt and ground black pepper to taste

Directions for sauce:

In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).

Spoon sauce around each wedge of Whole Roasted Cauliflower.

 

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Chicken, Ham and Shrimp Jambalaya

Ingredients:

2 lbs skinned and boned chicken breast (cut into 1 inch cubes)

1 tsp sea salt

¼ tsp fresh ground black pepper

3 Tbsp SOOC Garlic Olive Oil

2 Tbsp SOOC  Hojiblanca Olive Oil (or any natural EVOO)

2 lbs cooked ham (cubed into 1 inch cubes)

5 cloves garlic (chopped)

2 medium chopped white onion

1 green bell pepper (chopped)

1 red bell pepper (chopped)

3 (14.5oz) petite diced tomatoes

2 ½ cups chicken broth

4 green table onions (chopped)

2 Tbsp chopped fresh parsley

2 C uncooked long grain rice

2 tsp dried basil

1 tsp dried thyme

¾ tsp cayenne ( or ¼ tsp more if you like spicy)

2 lbs peeled and deveined raw shrimp

Directions:

1. Heat the garlic olive oil in a large Dutch oven over medium heat.
2. Add chicken breast and sauté’ until no longer pink and then remove to a separate dish
3. Heat Hojiblanca Olive oil and add onions, bell peppers and garlic; sauté until beginning to soften
4. Add chicken back in along with tomatoes and their juices, ham, and spices
5. Bring to a boil while gradually stirring in rice and shrimp; cover pot
6. Reduce heat to medium low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
7. Season with salt and pepper and if you desire my kick sprinkle with powdered cayenne.

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Whole Roasted Cauliflower

Ingredients:

1 Large cauliflower

SOOC Extra Virgin Olive Oil (Garlic or Tuscan Herb are great)

Sea Salt

Directions for Roasted Cauliflower:

Heat the oven while you prepare the cauliflower: Place heavy oven-proof skillet (a cast iron skillet works well) or a baking sheet in the oven and turn the heat to 375 degrees.

Place a small pan of hot water on the lower rack of the oven to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside: and place on a work surface, core side up. Drizzle with olive oil and rub over the cauliflower until evenly coated. Sprinkle with sea salt.

Place the cauliflower on the hot skillet in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature or broiler, use it toward the end of baking to brown the crust.

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Jalapeño Honey Hummus

Ingredients:

• 1-2 Jalapeno pepper, roasted & seeds removed
• 1 1/2 Cups chickpeas (if using canned, drain & rinse)
• 1/4 cup tahini (sesame paste)
• 2 Tablespoons honey
• 1/3 Cup SOOC olive oil (suggest either the Harissa or Chipotle Olive Oil)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 Tablespoons ice water

Directions:

To roast peppers: remove core and seeds from peppers and slice. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black- this took about 10 minutes. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20-30 minutes. Remove peppers from the bag and peel the skin off to discard. It is okay if a little bit of char remains as it adds to the flavor.

Add the chickpeas to the bowl of your food processor and blend until they are pureed. Add the tahini, honey and jalapeno, and blend until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more. With the processor running, stream in the ice water and blend until smooth. Serve with tortilla chips.

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Peasant Loaf

Ingredients:

• 4 1/4 cups all purpose flour
• 1/4 cup potato flour
• 1 tablespoon sea salt or kosher salt
• 1 tablespoon light amber honey or granulated sugar
• 3 tablespoons + 3 tablespoons SOOC Extra Virgin Olive Oil
• 1 1/2 cups warm water
• 1/2 cup whole milk
• 2 1/4 teaspoons active dry yeast

Directions:

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking.  Allow to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with two tablespoons of olive oil, and bake for about 40 minutes, until golden brown. Remove the loaf and immediately drizzle with remaining tablespoon of olive oil.  Allow to cool for at least 10 minutes before serving.  Best served warm!

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Roasted Broccoli

Ingredients:

•   1 bunch broccoli cut into pieces
•   1/4 cup SOOC Garlic Olive Oil (or Tuscan Herb)
•   1/4 teaspoon red pepper flakes (optional)
•   salt and pepper, to taste
•   1/4 cup grated parmesan cheese

Directions:

1. Preheat the oven to 400 degrees F. (or use a vegetable basket on grill)
2. Mix together the SOOC Garlic Olive Oil, red pepper flakes, salt and pepper.
3. Toss together the broccoli and the oil mixture in a large bowl.
4. Spread out the broccoli on a cookie sheet.
5. Roast in the oven for 15-20 minutes.
6. Be sure to check often to make sure broccoli isn’t burning, but tender and crispy.
7. Remove from the oven and toss with the cheese.

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