Recipe: Garlic-Asiago-Cheddar Cheese Crackers

Ingredients

 2 1/2 cups all-purpose flour, plus more for rolling out the dough
1/4 teaspoon baking powder
1 1/2 teaspoons Spice Galleria sea salt
1/2 teaspoon Spice Galleria freshly ground fine black pepper (optional)
1 1/2 cups aged, shredded sharp cheddar cheese
1 1/2 cups shredded Asiago cheese
1 cup The Olive Oil Experience Garlic Infused Olive Oil (try experimenting with other infused olive oils)


 
Instructions


Combine the flour, baking powder, salt, and pepper in the bowl of a food processor.  Pulse a few times to distribute.  Add the cheeses and pulse again to finely chop the cheese into the dry ingredients.  Add the oil and continue to pulse until the oil is incorporated thoroughly.

Gather and press the dough in to two flat discs.  Wrap each disc and chill for an hour.

Preheat the oven to 425 F.

Line a baking sheet.  Roll out one disk at a time to 1/4" thick.  Cut in to squares, rounds - whatever floats your boat.  The way you choose to cut the crackers will not affect their taste.

Bake for 9-11 minutes until the edges become golden.

Recipe: Roasted Beet Salad with Fresh Goat Cheese and Toasted Pecans

Ingredients


1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons The Olive Oil Experience Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste from Spice Galleria
1/3 cup + 2 tablespoons The Olive Oil Experience UP extra virgin olive oil



Directions
 
Preheat the oven to 400.  Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.  Warning:  This will dye your hands bright red.

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.



Serves 6-8 generous portions

Recipe : Cajun Grilled Sweet Potatoes

Ingredients:

• 1 or 2 large sweet potato sliced into 1/2 inch slices
• 2 tablespoons The Olive Oil Experience 100% Robust Intensity Olive Oil
• 1 tablespoon Spice Galleria Cajun Seasoning 

Directions:

1. Cover the sweet potato slices with the olive oil, sprinkle the Cajun Seasoning over the slices
2. Heat grill to low heat. Place potato slices on the preheated grill rack until bubbly on the bottom, carefully flip and do the same with the other side. You can also use a vegetable basket on the grill or bake these potatoes in the oven set at 350 for about 30-35 minutes. Flip potatoes halfway through the cooking time to insure they cook evenly. These potatoes make a great side dish for fish or chicken.                            

Serves: 4

Recipe : Roasted Red Potatoes with Garlic Olive Oil

8 medium red new potatoes

1/2 cup The Olive Oil Experience garlic olive oil (you could also use our new rosemary olive oil)

2 teaspoons Spice Galleria sea salt

Spice Galleria fresh ground pepper to taste

1 cup grated cheddar (optional) or any other melting cheese of your choice

1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the garlic olive oil in to a large bowl or container.  Toss the potatoes liberally in the olive oil, making sure to get it in between the slices.  Arrange the potatoes on a foil lined baking sheet, cut side up.  Sprinkle with sea salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown.  If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4

The Great Recipe Showdown Overall Winner : sweet potato au gratin

2 tablespoons butter

2 tablespoons flour

1 ½ cups of half and half

½ teaspoon Spice Galleria smoked Spanish paprika

1 teaspoon Dijon mustard

½ teaspoon Spice Galleria sea salt

¼ teaspoon Spice Galleria ground pepper

Melt butter in saucepan, add flour, whisk to combine, turn to low for one minute. Add half and half and seasonings, let it thicken up slightly. Turn heat off. Set aside.

2 tablespoons butter

1 thinly sliced onion

¼ teaspoon Spice Galleria ground cayenne 40,000 HU

3 tablespoons dark brown sugar

Melt butter in saucepan, add onion, cayenne, brown sugar and sauté till onion is tender.

2 sweet potatoes, peeled and thinly sliced

½ cup Romano cheese, shredded

1 ½ cups Parmesan cheese, shredded

Layer half the potatoes, flour and butter mixture, then onion and sugar mixture, and the cheese. Repeat layers. Cover with foil and bake for 60 minutes. Uncover and bake another 15 minutes until the cheese is golden brown.

Recipe : Butter Olive Oil Cinnamon Rolls

5 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon Spice Galleria sea salt
2 packages rapid rise yeast
2 cups warm water
1/4 cup The Olive Oil Experience Organic Butter Olive Oil
2 large eggs
2 tablespoons The Olive Oil Experience Organic Butter Olive Oil
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1/4 cup brown sugar
1 tablespoon Spice Galleria ground cinnamon
1/3 cup The Olive Oil Experience Organic Butter Olive Oil
1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, granulated sugar, 1/4 cup butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread 2 tablespoons butter olive oil all over dough. Mix 1/4 cup brown sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Preheat the oven to 350

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

.

 

Recipe : Mashed Golden Cauliflower with Garlic

4 cups fresh cauliflower in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons The Olive Oil Experience fresh, medium intensity 100% extra virgin olive oil
1/3 cup + 2 tablespoons Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons Spice Galleria sea salt
Spice Galleria fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly.  Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Romano, salt, and pepper.

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Romano, a drizzle of olive oil, and chives.

Serves 4-6