Recipe : Chipotle-Lime Aioli & Spicy Jalapeno Chipotle-Lime Coleslaw

Chipotle-Lime Aioli & Spicy Jalapeno Chipotle-Lime Coleslaw

I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.


Chipotle-Lime Aioli Ingredients
1 cup The Olive Oil Experience Chipotle Olive Oil
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 tablespoon fresh lime juice

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice. Process until well combined.

VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli


Spicy Jalapeno Chipotle-Lime Coleslaw
1 medium head of cabbage shredded
1 recipe for Chipotle-Lime Aioli
1 large jalapeno, seeded, de-ribbed and finely minced
1 bell pepper, seeded, de-ribbed and finely minced
1/3 cup finely shredded red onion
1 tablespoon lime juice
Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour. Serve over a fried chicken sandwich or as a side dish.

Makes approximately 6-8 cups of coleslaw

Recipe : Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake

Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake

Ingredients

5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. The Olive Oil Experience Fused Blood Orange Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

Preheat oven to 375°F. 

 

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining blood orange olive oil.

 

In a double boiler melt finely chopped chocolate with blood orange olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. 

 

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange olive oil or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.  

 

Serves 8-10

Recipe : Truffled Cauliflower Gratin

Truffled Cauliflower Gratin

Even my kids asked for seconds of this one.

Truffled Cualiflower Gratin
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons The Olive Oil Experience white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Directions
 
Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat.

 Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6

Recipe : Cream of Roasted Pepper & Tomato Soup with Tuscan Herb Olive Oil

Cream of Roasted Pepper & Tomato Soup With Tuscan Herb Olive Oil

Ingredients
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons The Olive Oil Experience Tuscan Herb Olive Oil
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.

Serves 4-6