Tag: Organic

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Humboldt Fog & Endive

Yesterday was my dear friends birthday; Kathleen Nolan of Ojai, CA.

Every chance I get I like to experiment with new recipes on my friends- so I wandered through Whole Foods & bought some amazingly creamy & delicious, aged Cypress Grove “Humboldt Fog” Goat Cheese,
& 2 heads of Organic Endive- as a starting point for my dish-

Once home, I carefully pulled apart the endive, one layer at a time,
gently cutting as little as possible off the base to free up more leaves; (wash, spin & sit aside)
I placed a handful of “Mariani Cranberries” (sweetened, dried), in a small saucepan with:
1/2 c. “Absolut Vodka“
2-3 T. Ojai Habanero Jelly
dash of caper brine
4 sprigs of organic lemon thyme

I slowly simmered this mixture, I occasionally gave it a little jostle to mix.  Once the liquid is mostly cooked off (about 10 minutes), set aside & cool.

Use a butter knife to transfer about 1/2 t. of the “Humboldt Fog” Goat Cheese onto the base end of the
endive (at this point, the cheese was almost room temperature & a bit gooey).
I placed the filled endive on a large, black serving plate & added:
1 cooled Vodka-Habanero-Cranberry
1 caper
& 1 tiny piece of a candied pecan
I had some left over “Humboldt Fog” Goat Cheese & cranberries, so I put them in a little bowl in the middle of the platter with a small serving spoon, for guests to apply more Heat & Sweet IF they so desired (& they did!).

enjoy!

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Ripe Peach Balsamic Chopped Salad

My daughter & I love going to the “Paseo Nuevo“ mall in Santa Barbara-
Shopping for shoes & clothes- great!ย  Wandering State Street- fun!
But when there’s a specialty food store in the mix- even better!

Paseo Nuevo is home to “Viva Oliva” & we love their “Ripe Peach Balsamic” Vinegar.
Try this salad, it’s refreshing, delicious, healthy & easy to put together-

In a small frying pan over low flame, add;
1 “Dorot” cube of frozen garlic (or 1 large clove of garlic, chopped fine)
1/4 c. Ripe Peach Balsamic Vinegar (drizzle over the garlic)
add about 2 t. Extra Virgin Olive Oil

add:
3 broccoli florets (washed, spun & chopped small)
7 asparagus spears (washed, spun & chopped small)
1/2 c. fresh fennel root (washed, spun & chopped small)

Heat through, allowing the garlic to defrost, then add the vinegar-
Cover with a lid for about 1 minute.

Remove lid, toss briefly, then put in a salad bowl
Don’t overcook, you want it al dente, not limp-
Let the greens cool a bit, but you want it just a tad warm-

Now ready 1 head of organic romaine lettuce (washed, spun & chopped small, but not pulverized small)
then add lettuce to the salad bowl, but don’t mix yet-

Pour on about 2 T. EVOO
2 T. black sesame seeds
& sprinkle 1 T. ‘Yuzu‘ (or 1/2 fresh lemon juice over the greens)
Toss and garnish with finely grated, fresh Parmesan cheese.
Place a couple of capers on top, and sesame seeds around the edges of your plate-

Darot Frozen Herbs can be found in the freezer section @ Trader Joe’s & Lassen’s Markets.
I especially LOVE the garlic because it makes my life so much simpler,
& I don’t have hands that smell of garlic all the time!ย ย 

This salad serves about 2

enjoy!

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Chocolate Covered Strawberries filled with Jalapeรฑo Jelly

Just when I thought I’d tried just about EVERYTHING with Ojai Jalapeรฑo Jelly on it or in it…
Then I melted some dark chocolate that my son got for me @ Trader Joes- OMG!!!ย  Crazy delicious.
You can buy the injecting ‘tool’ @ Sur la Table or Williams Sanoma.

2 Trader Joes Dark Chocolate Bars, melted (73% super dark)
10 large, fresh, organic strawberries (washed, dried off a little so the chocolate will stick)

Melt the chocolate over a double boiler, unless your flame is very low and steady.

Let the chocolate cool for a few minutes, then, using the stem as a handle, dip the strawberries in the chocolate.
Twirl until strawberries are covered evenly.

Fill an injector tool with Ojai Jalapeรฑo Jelly, put Jelly in the berries, then place in the freezer for 5 minutes to harden the chocolate.

enjoy!

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Lemon Drops with Candied Myers Lemon Peel

My Meyers lemon tree has been more plentiful than any other year- just chocked full of beautiful, colorful fruit-
In honor of Spring, & the dinner party I’m going to this evening- I’m creating a new cocktail, a special Lemon Drop Martini!

What you’ll need:
2 saucepans
1 fresh organic lemon- washed and peeled, careful not to get any pith, just the yellow zest
2 c. cold water
2 1/2 c. organic raw sugar

Put cold water & zest in a saucepan & bring to a boil.ย  Pour off water and repeat this process 3 times.ย  Drain & set aside.

In another saucepan add:
2 c. organic raw sugar
1 c. water

Whisking to help dissolve sugar & add the lemon zest, bring to a boil over medium heat.
Lower the heat & simmer until the peels get tender & translucent- this will take about 15 minutes.
Pour off liquid & save.ย  Let candied zest cool.ย  Set aside.ย  In a separate bowl toss the lemon zest with the remaining 1/2 c. organic raw sugar.ย ย  Shake off excess sugar.
Store zest in an airtight container until you garnish the Lemon Drop with it.
This will store well for a few weeks- NOT! If you’re at all like me you’ll eat it all!

Meyers Lemon Drop…

6 lemons, juiced
4 T. sugar syrup (saved from recipe above)
7 fresh basil leaves
4 shots Kettle One Vodka (or your favorite)
Ice
Martini Shaker
sugar rimmed glasses
twist of Candied Myers Lemon Peel

Mix lemon juice, sugar syrup & vodka & basil in the martini shaker filled with ice.
Shake 7 times to mix & bruise the basil.ย  Pour into sugar rimmed martini glass & float a candied lemon peel
& a small sprig of basil to garnish-

*I also like to use Jalapeรฑo or fresh mint in place of the basil for this cocktail-

-enjoy!

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Guinness Extra Stout Onion-Potato Soup

On Saint Patrick’s Day I pulled out a pint o’ Guinness Extra Stout & knew I had to create something with it- it was still too early to start drinking…

I just needed an excuse to open it- Here’s what I made & it was delicious, & perfect for this cold rainstorm we’re having–

On the stove-top, in a Dutch oven:
3 T. of olive oil (I use il Fustino’s extra virgin Arbequina olive oil)
I large brown onion- cut into rings- cook until tender & brown

As the onions get their color, add about 1/3 cup *Mediterranean Dukkah
2 T. Colman’s Mustard (dry)
Salt & Pepper
5 small Purple Heirloom potatoes -cut into bite size pieces
2 or 3 medium size Yukon Golds- cut into bite size pieces
Add about 4 cups vegetable broth
Almost a pint of Guinness Extra Stout (be sure to sample the Guinness before, after, & during use, to improve your overall mood in the kitchen)

Let this mixture cook slowly in the Dutch oven for most of the day. Occasionally stir & taste to check flavor.
Just before serving I add about 1 cup of milk & stir.ย  Dish it up into serving bowls & garnish with a paper-thin slice of Blarney Castle Cheese, a dollop of sour-cream, & a sprinkle of finely minced purple onion.

Best served with a hardy homemade bread-

enjoy!

*Mediterranean Dukkah is made by Santa Barbara Seasonings & available @ il Fustino-

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Irish Recipes

Trio of Peas – Lifescript

Peas have been eaten in Ireland and England for centuries. Traditionally dried then re-hydrated before cooking, it became fashionable to eat fresh (or green) peas in the 1600s. Tart lemon and tarragon liven up this three-pea saute. This delicious side dish also packs a high-fiber punch.

Serves: 4 (3/4 cup each)

Preparation time: 20 minutes
Cook time: 20 minutes Ingredients:

2 teaspoons canola oil
1 cup organic snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups (8 ounces) frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1-1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.

2. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.3. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

enjoy!

 

 

 


Red Potato Colcannon – Lifescript

 

There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter. Serves: 4 (1 cup each)

Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients:

 

1 pound organic small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

Preparation:

1. Bring 1 inch of water to a boil in a Dutch oven or steamer. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

enjoy!

 

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Ojai Jalapeรฑo Brioche with Ojai Jalapeรฑo Jelly

Preheat oven to 350.

2 packets active dry yeast
ยผ c. warm water
1 ยผ c. buttermilk
ยพ c. salted butter (softened)
ยผ c. sugar
2 eggs
5-7 Jalapeรฑo Peppers โ€“ washed & stemmed- chopped in a mini Cuisinart
(I donโ€™t remove the seeds- only remove them IF you want to control the heat/wear gloves)
5-5 ยฝ c. โ€˜self risingโ€™ flour
pinch of salt

Ojai Jalapeรฑo Jelly

Butter -salt free @ room temperature

Grease bread pans & set aside

In a large bowl:

Sprinkle the yeast on top of the warm water.  Let mixture rest until itโ€™s frothy looking, then add buttermilk, butter, sugar, eggs, & 1 c. flour.  Mix lightly & add the Jalapeรฑos.  Keep adding flour until 5-5 ยฝ c. are reached.  Knead well.  Place in pans & cover loosely with plastic wrap & a light towel.  Let rise until doubled in size (about 45 minutes).  Bake @ 350 oven for 25-30 minutes.  Remove from pans & brush with butter.  Serve brioche fresh from the oven with a side of Ojai Jalapeรฑo Jelly & butter.

enjoy!

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Cranberry Sauce with a Zing

1 bag fresh Organic Cranberries, washed & drained
Fresh Organic Orange Juice or Ojai Pixie Tangerine Juice- enough to cover the cranberries in a pot
1 c. Sugar
1 Cinnamon Stick
4 whole cloves
Ojai Jalapeรฑo Jelly

Put the cranberries in the pot, cover with juice, add sugar, cloves & cinnamon stick. Over medium heat, bring to a slow boil- listen for the cranberries to ‘pop’- lower the heat a little, then once you’ve heard lots of cranberries ‘pop’, remove from heat, let cool. Set aside the cooked cloves.

You can add a few tablespoons of Ojai Jalapeรฑo Jelly for some zing~ it tastes wonderful as a garnish with Roasted Turkey.

This cranberry sauce is festive served in a small, hollowed-out pumpkin & garnished with the cinnamon stick.

DON’T forget to save the ‘left over’ liquid for future holiday martinis- it has such a great flavor! I toss the leftover cloves in the mix for added flavor.

enjoy!

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Mediterranean Apricot Jalapeรฑo Relish

Some people think that ALL PEPPERS are too spicy.  Many Peppers are too hot, but not these.  Try this & see if you like it…

I love APRICOTS-especially Mediterranean Dried Apricots.ย  They’re not all dry & hard like most dried apricots~ they’re moist & supple.

The other night I was craving something sweet.ย  I was rummaging through the pantry only to discover we’d eaten all of the dark chocolate.ย  That’s when I found the delicious treats.ย  I diced a handful of Mediterranean Apricots and added them to about 4 ounces of Ojai Organic Jalapeรฑo Jelly & it was fantastic! Try this with turkey, chicken, pork, PB&J’s, or with cream cheese on crackers.

1/2 c. Mediterranean Apricots, diced
4-6 ounces Ojai Organic Jalapeรฑo Jelly

enjoy!

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Thanksgiving Treat in a hurry~

Not sure of what to make but want it to compliment your holiday meal in a hurry?
Try this delicious cranberry sauce that takes about 5 minutes to prepare;

Jalapeรฑo Cranberry Sauce

One 9 ounce ‘hooked ‘ size jar of Ojai Organic Jalapeรฑo Jelly
1 bag fresh cranberries, washed & drained
Approximately 2 cups fresh orange or tangerine juice
1 or 2 cinnamon sticks

Place the cranberries, fresh juice & cinnamon sticks in pan over medium heat.

Stirring, heat only until the cranberries ‘pop‘, then set aside to cool slightly, drain off juice.
Set aside cinnamon sticks for the serving dish.

Add the cranberry mixture to a pretty serving bowl, add the Ojai Organic Jalapeรฑo Jelly.
Stir, add back cinnamon sticks & serve~

enjoy!