Shaved Brussles Sprouts with Ultra Premium Olive Oils & Parmesan Cheese

My husband hated Brussles sprouts until…

brussles

By Rachel Bradley

Ingredients 

  • 1 pound Brussles sprouts, stem end trimmed off
  • 2 large shallots, thinly sliced
  • 1/4 cup shave Parmesan cheese
  • 1/4 cup Fresh Harvest Extra Virgin Olive Oil (Med or Robust)
  • 1 tablespoon Fresh Harvest Eureka Lemon (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 Fresh Harvest Extra Virgin Olive Oil 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 Fresh Harvest fused Lemon Olive Oil and shaved Parmesan cheese.

Serves 6 as a side

Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits

gritsShrimp & Sausage 

  • 1 1/2 pounds raw, wild shrimp (about 21-25 shrimp)
  • 1/2 pound Andouille sausage, cut in 1/2″ dice
  • 1 large shallot, minced
  • 2 medium cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon smoked paprika*
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 2 tablespoons Fresh Harvest Baklouti Chili Fused Olive Oil
*Our sister shop, The Spice Boat, carries a wonderful Spanish Smoked Paprika – FYI.

Shrimp Stock (optional) 
(chicken broth or stock will work here too, if you don’t want to make the Shrimp stock)

  • 3 cups water
  • shrimp shells
  • 2 teaspoons sea salt
Grits 
  • 2 1/2 cups shrimp stock
  • 1/2 cup heavy cream
  • 3/4 cup quick grits
  • sharp white cheddar cheese, shredded (1 cup)
  • Salt and freshly ground pepper
  • 3 tablespoons Fresh Harvest Baklouti Chili Fused Olive Oil

Sauce 

  • 1 tablespoon
  • 3 tablespoons flour
  • 1/2 cup shrimp stock  
  • 1 tablespoon tomato paste 
  • 1 cup heavy cream
  • 1 tablespoon Fused Baklouti Olive Oil
  • 1 teaspoon dried thyme 

(Skip this step if using chicken broth or stock) Peel the shrimp and reserve the shells.  Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil.  Boil for 2 minutes, and then set aside to steep for 5 minutes.  Strain the stock and reserve.

Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.

Heat the Baklouti olive oil in a large saute pan over medium-high heat.  Add the cut up Andouille sausage and saute until just barely golden brown.  Add the shallots and cook for another minute.  Finally add the garlic and shrimp.  Saute until the shrimp is just barely cooked though, another minute or two.  Do not overcook!!!  Remove the shrimp and sausage mixture and reserve.

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan.  Add the tomato paste and stir in to the roux, cooking for another minute.  Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two.  Adjust seasoning with salt and pepper.  Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though.  Do not overcook the shrimp!

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.

Serves 6

Dark Chocolate and Mandarin Olive Oil Madeleines

MadeleinesBy Rachel Bradley

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 Fresh Harvest 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 pan
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup Fresh Harvest 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

Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle

ConchiglietteBy Rachel Bradley

Conchigliette is a type of small pasta often used in soups. You can use any other short cut pasta for this recipe that will host sauce well, such as Rigatoni.

Ingredients

  • 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork
  • 2 cups finely diced wild mushrooms
  • 1/2 cup grated Pecorino cheese
  • 2 large shallots, sliced
  • 3 cloves garlic, chopped
  • 2 medium carrots finely diced
  • 1 stalk celery, finely diced
  • 2 cups good quality red wine
  • 1 cup crushed tomatoes
  • 2″ sprig fresh thyme (or 1 tsp dried)
  • salt and fresh ground pepper to taste
  • 1/4 cup Fresh Harvest Extra Virgin Olive Oil (Robust)
  • 1 tablespoon Fresh Harvest Black Truffle Oil
  • 1 pound dried Conchigliette, cooked – you can use any other short cut pasta that will hold the sauce well such as Rigatoni or Mostaccioli.


Instructions
In a large, heavy bottom pot heat the olive oil over medium-high heat.  Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes.  Remove the meat to a bowl and reserve.  To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and saute for another two minutes.  Add the garlic and saute for another minute.  Deglaze the pan with the red wine and reduce by half.  Add the tomatoes and thyme and reduce the heat to low and cover.  Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a  tablespoon or so of the pasta water.  Cook for a minute stirring to completely sauce the pasta.

Portion the pasta in to servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil.  Serve immediately.

Makes 6 servings

Melgarejo Hojiblanca Creamy Tomato Bechamel

bechBy Rachel Bradley

This creamy bechamel sauce eschews the saturated fat of butter for vastly healthier UP Certified Extra Virgin Olive Oil.

However, that’s not the end of the story.  Here I used the inimitable Hojiblanca from Melgarejo Estate in Spain, which brings a spectacular flavor to the otherwise bland canvas that is bechamel sauce. (This or similar high quality UP Extra Virgin Olive Oil can be obtained from Fresh Harvest in Eureka Springs, AR).

Pictured are Italian style crepes also known as manicotti, which are rolled around fresh sauteed spinach, caramelized wild mushrooms, shallots, and a trinity of cheeses.  Every aspect of this dish is positively affected by the use of high quality extra virgin olive oil.  It’s a perfect example of how a good dish can be made spectacular by being mindful of the characteristics of the olive oil.

I’ve broken the recipe in to several parts. Feel free to use any or all of them for your own concept of this versatile dish known as manicotti.

Creamy Extra Virgin Olive Oil & Tomato Bechamel Sauce

  • 3 tablespoons Fresh Harvest fruity UP Extra Virgin Olive Oil (such as Melgarejo Hojiblanca)
  • 2 medium shallots minced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 2 cups whole milk
  • 1/2 cup tomato sauce
  • a dash of freshly grated nutmeg (optional)
  • 1/2 cup grated Pecorino or Parmesan cheese
  • Sea salt to taste
  • Fresh cracked pepper

Heat the oil in a medium sauce pan over medium heat.  Add the shallots and saute until translucent and tender.  Add the garlic and saute another minute.  Add the flour and stir to incorporate so that there are no lumps or dry spots left.  Slowly drizzle in the milk, whisking constantly.  Stir and bring to a bare simmer until thickened.  Add the cheese, and stir.  Add the tomato sauce and adjust seasoning with salt and pepper.  Stir until thickened to buttermilk consistency.  Use this versatile sauce for pasta, lasagna, crepes, veggies, etc.

 

Savory or Sweet Extra Virgin Olive Oil Crepes

  • 1 cup all purpose flour
  • 2 large eggs
  • 2 tablespoons Fresh Harvest UP Extra Virgin Olive Oil (or Lemon, Orange, or Tangerine fused Olive Oils for sweet crepes)
  • 1 pinch of salt
  • 1/2 cup milk
  • 1/2 cup water

Add the liquid ingredients, olive oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.  Add the flour and process until completely blended with no lumps or dry spots of flour.

Allow to stand for 1/2 hour at room temperature.

Heat a 12″ wide non-stick skillet over medium-low heat, and rub with olive oil.  Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle.  After about a minute, flip the crepe and cook for an additional minute on the other side.  Remove to a plate and continue until all the batter has been used.  Fill with sweet or savory fillings.

Makes 6 large crepes

 

Spinach, Cheese, and Wild Mushroom Filling

  • 2 cups sliced wild mushrooms or Cremini mushrooms
  • 3 cups baby spinach
  • 2 shallots minced
  • 1 clove garlic minced
  • 2 tablespoons Fresh Harvest UP Certified Extra Virgin Olive Oil
  • 1/2 cup Fontina cheese grated
  • 1/4 cup Pecorino cheese, grated
  • 1/2 cup cherve (optional)
  • salt and pepper to taste

Heat the olive oil in a medium skillet over medium-high heat.  Add the mushrooms and saute until they begin to caramelize slightly.  Add the shallots and saute for a couple of minutes.  Add the garlic and saute for another minute.  Add the spinach and saute until wilted.  Stir in the Fontina, and other cheeses. Adjust the seasoning with salt and pepper.  Makes a great filling for crepes or omelets.

Filling for 6 large crepes

 

Spinach & Wild Mushroom Manicotti in Tomato-Olive Oil Bechamel

To make the dish pictured above, preheat the oven to 375.  Grease a 13″x9″ baking dish with olive oil.  Fill the crepes with the spinach filling.  Ladle 1 cup of tomato bechamel in to the bottom of the dish.  Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes.  Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots.  Serve warm.