Olive Oil Mayo

This is what happens when your daughter-in-law and oldest son are doing Whole30 for the month of January... However, the recipe from "Well Fed" cookbook states; "You'll never consider store-bought again." Now there are a few MUSTS with the recipe; the olive oil brand. Valerie suggested Bertolli brand, extra light. Do NOT use extra-virgin, cold pressed; or you will have a failure on your hands... Also, FRESH lemon juice; you can freeze the leftovers. Lastly, the raw egg... Valerie chose to pasteurize her eggs and I being forever 52 did not. Should it not be the other way around? At the very least rinse the egg shell before using! Valerie used a hand immersion blender and I did too the first time. I am considering my food processor next time around; as my hand blender got really hot and tired. (Yes, for me the food processor worked better.) Also, you can turn this whipped beauty into the most luscious salad dressings. Check out at the end of Ingredients and Directions under Recipe Suggestions.

Ingredients:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/4 cup plus 1 cup light olive oil
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt

Directions:

The magic of mayo is it an emulsion: The oil and egg plus lemon create a colloid. As a result; you need to bring all your ingredients to room temperature.

In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours.

Once the egg and lemon juice have reached room temperature; add the mustard and salt and 1/4 cup olive oil. Blend until combined.

Now the exciting part. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle; this takes about 2-3 minutes. Now is the time to put on some tunes...

The liquid will begin to emulsify and the mixture will start to resemble mayo, only more beautiful.

When all the oil is incorporated transfer to a container with a lid. The mayo will expire when the egg was to expire...

Recipe Suggestion:

Ranch Dressing

1/4 cup mayo

1 clove garlic, minced

1/8 teaspoon paprika

2 tablespoons fresh parsley, minced

1/2 teaspoon fresh lemon juice

fresh pepper to taste

Steak, Rub and Compound Butter

Wow this was good! Robert E's birthday dinner, sirloin and filets, a simple rub and compound butter and you have a fabulous, special dinner entree. The compound butter is worth the extra effort.

Ingredients for Beef Rub:

• 4 teaspoons salt (I use Celtic sea salt)
• 1 tablespoon onion powder
• 1 1/2 teaspoon granulated garlic
• 1/2 teaspoon pepper

Directions for Beef Rub:

Combine all ingredients. Rub both sides of steaks generously with the rub. Follow with a light coating of olive oil on both sides. Allow the steaks to sit out at room temperature for about an hour before grilling. The amount covered 2 large sirloins and 3 filets.

Ingredients for Compound Butter:

• 1 stick unsalted butter, softened
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced

Directions for Compound Butter:

Incorporate the herbs and garlic into the softened butter. Shape into a log and refrigerate. I set out the butter with the steaks to reach room temperature.

Once the steaks are off the grill, add a pat of the compound butter to each steak.

The butter is also good on vegetables.

Maybe frozen for later use.

Printed

Munson Farm Summer Vegetables

Munson Farm, on the corner of Valmont and 75th in Boulder; has been one of the primer vegetable stands in Boulder County. All the produce is top quality, but it is the Peaches and Cream sweet corn that Munson's is famous for. Sadly, Bob Munson passed away recently. He was an icon in our area and I created this recipe from produce from the farm stand in his honor.
Lots of vegetables, packed full of flavor and nutrition. The recipe is generous and if you wish, cut in half. But, you know me; I love ingredients that are versatile and can be utilized in many ways OR of course FREEZE!  I have included a couple recipe suggestions. The amount was used in 3 different recipes. And yes, I did freeze the batch used to stuff the portobellos. Had to drain off a little liquid, but no compromise to taste!

Ingredients:

• 2 ears Munson's Peaches and Cream corn
• 2 medium yellow zucchini squash
• 4 medium shallots
• 4 medium fresh tomatoes
• 4 garlic cloves
• olive oil
• salt and pepper

Directions:

Preheat oven to 400-degrees.

With a sharp, serrated knife, remove the corn kernels from the cob.

Spread the kernels out on a parchment lined baking sheet and brush lightly with olive oil.

Roast for about 10-12 minutes. 

Remove from pan into a large bowl.

Wash and dry the zucchini squash and remove stem ends.

Grate the squash and repeat the process. Spread out on baking sheet, brush with oil olive and roast about 10- 12 minutes. Add to the bowl.

Peel the shallots and slice in large chunks and repeat the roasting process. Chop and add to the bowl.

Thickly slice the tomatoes and repeat the roasting process. Mash and add to the bowl.

Place the garlic cloves on top of a small piece of foil, adding a little olive oil. Fold up the edges to form a packet and roast for 10 minutes. Remove the garlic from their peeling, mash and add to the bowl.

Combine all the roasted vegetables; salt and pepper to taste.

recipe suggestion:

I combined 1/2 of the roasted vegetables with the protein of choice. This made two meals.

Use one pound cooked protein of choice. I used ground beef which was seasoned with one recipe of Taco Seasoning (blog: 2/21/14 (mexican label).

You may use any pasta of your choice; boiling according to package directions, reserving 1/2 of the pasta water. I used Jovial Egg Rice Noodles.

Once the noodles are cooked; drain, return to pan and add the reserved pasta water and 1/3 cup cheese of choice. I used soft goat cheese.

Add the roasted vegetables to the cooked, seasoned ground beef. Set 1/2 of this mixture aside for another meal. Makes great topping for Nachos!

Add the remaining meat/vegetable mixture to the noodles and cheese. Combine.

I served this pasta dish with fresh, chopped jalapeno peppers. Courtesy of my prep chef - Robert...

oops wrong Robert!

recipe suggestion:

Portobella mushrooms! Yum! 

Use a damp paper towel to wipe off the mushrooms. Using a spoon's edge,  scoop out the black gills and stem. Brush both sides lightly with olive oil.

Roast with  cap side down in a 400-degree oven for 10 minutes. Allow to cool on a paper towel with gill side down. 

Add 2 tablespoons cracker crumbs to the vegetables. Gluten-free folks just processor up a box of Blue Diamond rice crackers...

Fill each mushroom with the roasted vegetable mixture. 

Cover the top with shredded smoked mozzarella cheese.

Top with chopped, fresh roasted green chilies.

Bake in the 400-degree oven for about 10 or so minutes till bubbly.

Ok now I have a new obsession! Fabulous!

Garlic Butter Noodles

Colorado's own Osage Gardens basil

Domaine de Bramarel truffle oil, love the bottle

Delectable trust me

Mitica Parmigiano Reggiano - the real deal

And the rain continues... I am starting to get cranky! 

This dish was inspired by apinchofyum; a wonderful blog, check it out. I tweaked the proportions to suit two hungry folks for dinner on a soggy Wednesday. And used Jovial rice egg noodles cause of my finiky tummy. Even gluten people will love this pasta!  And added truffle oil brought back from our trip to the north and south of France in April.  Served with leftover Chipotle Lime Grilled Chicken with Avocado Ranch (blog: 5/20/15), Voila!

As a side dish or main dish or as I had with the leftovers; with an egg on top for breakfast, this is a yummy way to grace your body with major antioxidant-packed greens. Basil is known as "The Garden of Youth".  Rapidly approaching 60, bring it on!

For those of you that cringe at using butter; simply cut the amount to your comfort zone.

Ingredients:

• Jovial rice egg noodles (7-8 nests) or noodles of choice
• 3 tablespoons unsalted butter (yes, people BUTTER)
• 4 cloves garlic, minced
• 5 ounce bag baby spinach (365 brand) (coarsely chopped in food processor)
• 3 ounce container fresh basil (Osage Gardens I love you!) (coarsely chopped in food processor)
• 1/4 cup fresh Parmigiano Reggiano cheese, grated
• salt and pepper to taste
• drizzle of truffle oil (optional; ok you just need to go to the south of France)

Direction:

Melt the butter in a non-stick skillet and add garlic. Saute gently for 3 minutes, being careful not to brown the garlic. 

Add the chopped spinach and basil and saute briefly; about 1 minutes. Remove from the heat.

Prepare the noodles according to package directions. Drain and add to the skillet. Toss and salt and pepper to taste. Drizzle truffle oil and add the grated cheese.

Parsley Pesto with Sundried Tomatoes

This recipe is from Elana's Pantry. The addition of sundried tomatoes is a nice twist; however it does darken the overall pesto. You may freeze the remaining pesto successfully.
Growing up we had a salad at every dinner and it was one of my jobs to mince the parsley for the salad. Guess that explains my love for the herb! Parsley is an excellent source of Vitamins C, A, and K, folate and iron.
I have been know to spread pesto on rice cakes topped off with goat cheese for breakfast. Yummy!

Ingredients:

• 2 cloves garlic, peeled
• 1 small bunch flat leaf parsley with stems removed
• 1/2 cup sun-dried tomatoes packed in oil (pat excess oil with paper towel), coarsely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup pine nuts ( toasted)
• 1/4 cup olive oil

Directions:

Add all the ingredients to a food processor except the olive oil. Process until forms a smooth paste, scrapping the sides once or twice.

While processor is running add the olive oil and process until smooth.

Recipe Suggestion: serves 2

1/2 package Jovial egg rice noodles cooked according to package directions. Drain, reserving 1/2 cup of the pasta water.

1/4 cup Parsley Pesto with Sundried Tomatoes

1/4 cup soft goat cheese

1 cup leftover, cooked chicken breast

Add the pesto, goat cheese, reserved pasta water and chicken to the drained noodles. Stir over low heat and once heated through, dish up...

Comfort food for a winter night.

Rosemary Barbecue Rub

Rosemary is a powerful antioxidant; which sweetens the deal with this flavorful rub. Sprinkle the rub on meat, poultry or fish about two hours before grilling.

Ingredients:

• 2 tablespoons dried rosemary
• 2 tablespoons black peppercorns
• 2 tablespoons sea salt
• 2 tablespoons sweet paprika

Directions:

Place all ingredients in a spice blender and grind to a coarse powder.

Makes about 1/2 cup.

Recipe suggestion:

Coat both sides of two boneless, skinless chicken breast with the Rosemary Barbecue Rub. 

Heat a small skillet coated with grape seed oil. Sear the chicken for 5 minutes per side. Finish in a 350-degree oven for 10 minutes. This searing method is courtesy of Allison. Chicken is moist and flavorful.

Jovial Rice Egg Noodles are a wonderful product. My only complaint is it is hard to gauge how much to boil up... Happily, they reheat beautifully.

Boil noodles according to package directions. Drain. Return the noodles to the pan.

 Add 1/4 cup Herb Cheese Butter (blog: 3/6/13). Always have on hand in the freezer. Add 1/4 cup soft goat cheese and 1 cup chicken broth. The goat cheese I bought at the Longmont Farmer's Market this summer and then froze in containers. Hope they return this year! 

Serve the chicken sliced on top of noodles wih fresh ground pepper and chopped fresh spinach.

Recipe suggestion:
This dish was created because I sent Rob to the grocery store to get 2 boneless, skinless chicken breasts to brine and grill. He came back with a package of six chicken tenders. So, I generously sprinkled this rub on both sides and pan seared the chicken in a little grapeseed oil for about 3-4 minutes on each side. I finished the tenders in a 350-degree oven for about 10 minutes. The last 4 minutes I topped each tender with a dollop of the following mixture: 1 cup ricotta cheese, 1/4 cup pesto and 1/4 cup freshly grated parmesan cheese. We both agreed it was fabulous! Love this rub!

Polenta

This is comfort food; right up there with mashed potatoes. Perhaps better... The original recipe calls for heavy cream, but you really only need milk. However, do not skip the butter...

Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup polenta
• 2 tablespoons butter
• 1 cup heavy cream (can use milk)
• salt, to taste

Directions:

Combine water and milk and bring to a rapid boil. Rain in dry polenta while whisking to prevent lumping. Reduce to a simmer and stir frequently. Simmer approx. 45 minutes.

When polenta tastes cooked, add butter and cream. When smooth and combined, season to taste.

Easily halved.

Recipe suggestion:

(1/2 polenta recipe serves 4 people) I use whole milk.
4 grilled hot Italian sausage. Boulder Sausage brand. In saucepan I cover the links with water, bring to a boil, remove from heat, cover and allow to sit for 20 minutes. You may freeze (once cooled) at this point. Unthaw, slice in half lengthwise and grill 2 minutes per side.
3 or to taste chopped roasted tomatoes in oil. Organic Mediterranean brand found at Vitamin Cottage.
Herb and garlic goat cheese (crumbled). Whole Foods brand.
Favorite Pesto (blog: 4/12/13) or Blue Moose Boulder brand.

Recipe Suggestion:

Ingredients:

• 1 1/2 pound ground turkey
• 1 pound hot Italian sausage
• olive oil
• 2 large onions, 1/2-inch slices
• 4 cloves garlic, minced
• 1 1/2 (7-ounce) can tomato paste
• 1 cup sour cream
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• salt and pepper to taste
• cooked polenta

Directions:

Brush the slices of onion lightly with olive oil. Preheat the grill to 400-degrees. Grill the onion until charred and tender. Set aside to cool and then chop.

Combine the spices, salt and pepper and set aside.

Heat 1 tablespoon olive oil in a large skillet. Add the ground turkey and Italian sausage and cook until no longer pink. Add the tomato paste, garlic, spice mixture and combine well over low heat. Remove from the heat and transfer to a large bowl.

Add the chopped onions and incorporate well. Add the sour cream and mix thoroughly.

Treat this mixture as your base for several dishes.

One suggestion is to place about 2 cups of the meat mixture in a lightly greased, small casserole dish. Cover with a layer of shredded Pepper Jack cheese. Seal the top with 2 cups of prepared polenta and top with more shredded Pepper Jack cheese. 

Bake in a 350-degree oven for about 20-25 minutes until bubbly.

Curried Sauce

This is a simple sauce that is easily put together and versatile. Great on salmon and sea scallops.

Ingredients:

• 1 tablespoon ghee or butter
• 1 medium shallot, minced
• 1 jalapeno, minced
• 1-2 teaspoons Madras Curry Powder (blog 4/15/13) 
• 15 ounce coconut milk
• 1/4 cup chicken broth
• 1 teaspoon lemon zest
• 1-2 teaspoon fresh, chopped cilantro
• salt and pepper to taste

Directions:

In a large skillet heat ghee over medium high heat. Add the minced shallot and jalapeno and cook until soft. Add the curry powder.

Add the coconut milk, broth, lemon zest, salt and pepper. Simmer on low for 15 minutes. Add the fresh cilantro.

*( Used 1/2 cup Green Chili Sauce (blog 4/12/13 ) in replacement of jalapeno and chicken broth. Also added 1 tablespoon fresh lemon juice.)

Recipe Suggestion:

Make the curry sauce as recipe calls for; but increase the chicken broth to 2 cups.

Cube 4 Yukon Gold potatoes, peel and slice 4 shallots and coat lightly with olive oil. Salt and pepper to taste. Roast at 400-degrees for 15-20 minutes or till golden brown. Slice shallots and potatoes into bite size pieces.

Lightly coat 1 pound boneless, skinless thighs with olive oil and salt and pepper to taste. Grill thighs at 400-degrees till cooked through. Cut into bite size pieces.

Add the roasted vegetables and grilled thighs to the sauce and simmer for 1-2 hours.

Serve over cooked rice of choice.

Makes enough for four hungry folks.