From Michelle Gallaugher (Staunton Olive Oil Company)
This is such a “loose recipe” so adjust anything to your liking. I have used Chipotle olive oil and Oaxacan Adobo seasonings from Teeny Tiny Spice Company and changed the flavor and served with Cauli Rice.
Pre heat oven to 350. Combine and melt oil and butter in cast iron skillet.
Generously cover both sides of the chicken with the Herbs and when pan is hot and ready place chicken in cast iron, skin side down. It should be sizzilin!
Allow to brown heavily on bottom side. Tip pan and begin to spoon drippings to top of chicken. Once bottom is nicely browned, using tongs flip chicken and repeat until nicely browned continuing to spoon drippings on top. Once brown and crispy turn chicken back to skin side up and place cast iron oven. Cook until juices are no longer pink and internal temp of 165 F.
Remove chicken and place on plate or platter and cover with foil. Return hot cast iron to stove top and make pan gravy. This is the part that is never exact; I usually cook by sight, smell and taste. I use gluten free flour 1-2 tbls whisked into drippings until incorporated and thickened. Add chicken broth (usually about 2 cups) to desired amount and simmer until fully thickened. Adjust for desired consistency. Taste for seasoning….usually not needed as the herbs lend a beautiful flavor to the gravy. Maybe some more S&P if desired. Serve with mashed potatoes and all the veggies of your choice!!
Preheat oven to 425 degrees. (if using a pizza stone, set this on the lowest rack in the oven as it preheats) otherwise prepare a cookie sheet lined with parchment paper.
Place flour, xanthan gum, baking powder, and salt of the bowl to a standing mixer (I used my Kitchen Aid). Using the paddle attachment, combine these dry ingredients on low for 3 minutes.
After 3 minutes add the oil, eggs, Rosemary, garlic and milk and beat until mixture comes together. This will be very thick. Slowly beat in the warm water (you may not need all of the water, I did not) on medium speed for about 2-3 more minutes. The dough will be very wet and sticky, but not runny. *Mine was so I had to add 1-2 tbsp more of the flour to find the correct texture*
Scoop out the dough using an ice cream scoop into 6 balls. Approx 1/3 c each. Place on prepared cookie sheet or pull out stone (careful it’s hot). Dip your fingers lightly into water and flatten each scoop of dough into circles approx. 5in. wide. Our make them rough and rustic in shape. Leave the edges slightly thicker than the middle.
Bake for 8 minutes, flip over on the cookie sheet and bake an additional 8 minutes. I did not have to flip mine when I used the stone and only baked approx. 12 minutes total. You are looking for the golden brown color throughout. Cool wire rack. Use aioli as a dip if you like. Or make a sandwich of your liking….
Note: this will not be as “pretty” as an aioli using a white balsamic as the dark ones make it more of a light brown color but it’s just as yummy of course.
Aiolis are great as a dip for breads, potatoes, on a sandwich or beef.
In small bowl, whisk the garlic, egg yolk, balsamic vinegar, and dry mustard by hand until frothy. Very slowly add 1 tbsp of the olive oil (like only a ¼ tsp at a time) Then slowly drizzle in the remaining extra virgin olive oil in a fine stream continuing to whisk the entire time until the aioli is thick and creamy. Finish with a sprinkle of sea salt to taste.
Dice strawberries and place in saucepan, add other berries whole, add balsamic vinegars and simmer until berries are broken down and balsamics have thickened. Add the sugar to taste (if desired) and the lemon juice.
You may also choose to keep berries separate and only reduce the balsamics and use as a glaze.
Cut and assemble Angel food cake, top with berry and balsamic mixture and dollop of whipped cream. Garnish with fresh berries.
**You could melt some dark chocolate and drizzle over top if desired…now that would be perfect!!**
Serves 12+ easily
Add all chopped veggies to large bowl, add juice, oil and vinegar, S&P, garlic and spices and mix well. Refrigerate until ready to serve. It will get “soupier” and deeper in flavor as it sets.
We serve with tortilla chips.
Rub pork both sides with S&P and garlic and place in crock pot. Whisk oil and vinegar together and pour over top of pork. Cover and set on low for 7 hours. Then increase to high for another hour and periodically ladle the juices over pork loin. I have even poured some straight apple balsamic on top at this point; it really helps to get a caramelization on the meat.
When ready, pull pork out onto a serving platter, it will be pretty much fork tender, cut into chunks and ladle juices on top of meat before serving.
Add the Apple chutney and serve with mashed potatoes!
Preheat oven to 350. Cook pasta according to directions to al dente. While pasta is cooking (keep an eye on the pasta to not overcook), heat butter or Butter olive oil over medium heat in saucepan. Whisk in flour (or gluten free options as directed) to create a roux for the white sauce base. Simmer flour and butter mixture over low heat for 3-4 minutes, then add warm milk in a steady flow while whisking together as you go. Simmer for 8-10 minutes without boiling, this will become thicker. Add salt, pepper, cayenne and all the cheeses (except Parmesan cheese). Stir until melted through for 2-3 minutes.
Drain pasta and place in a well-oiled baking dish or large casserole dish. Pour cheese mixture over pasta and stir to combine. You may top with the parmesan cheese/bread crumb option here if you like. Bake for 15 minutes or until top is browned and crispy. Let rest for 10 minutes. Drizzle with Black Truffle Oil or oil of your choice…but the Black Truffle is DECADENT!! Top with crumbled bacon when plated.
Adapted from “As Old as Time” by Michele Castellano Senac
Simple and yummy for holiday dishes!!
Preheat oven to 375
Line baking tray with parchment paper
Mix potatoes in a bowl with olive oil and vinegar. Arrange sweet potatoes in a single layer on prepared baking tray and sprinkle wit S&P. Roast 45 minutes until tender and Balsamic has caramelized and candies the potatoes.
Garnish with craisins and goat cheese.
From Rachel Bradley, executive chef at Veronica Foods
Courtesy of our friend, Thora Pomicter of Teeny Tiny Spice Company!!
A bunch of mixed garden herbs – Thora typically uses parsley and basil with smaller amounts of mint, oregano and rosemary. She does not typically measure, but generally use about the amount that you would purchase in one bunch at the store.
Though you could use entirely one herb, such as basil which is most commonly used.
About 1/2 C of the Tuscan Herb Olive Oil
(note from Michelle: I have substituted one of our Robust EVOO’s and used the Tuscan herb blend from our Oakhill Greenhouse jarred herbs as well)
About 1/4 C chopped walnuts
Freshly grated parmesan - maybe 1/4C
Lemon juice to taste
Salt and pepper to taste.
2-3 crushed garlic cloves or to taste
Put everything except the nuts in a small Cuisinart and blend it all until it has a nice creamy texture. Hand chop the nuts to a small dice. When the pesto is well mixed, add the nuts to the Cuisinart and quickly blend to incorporate.
You might need to adjust the amount of olive oil and it is better to err on the side of more olive oil than less because if you use too little, it will taste like a mouthful of mushy herbs rather than a creamy pesto. The amount of oil should exceed the amount that can be fully incorporated. You know when you buy pesto and there is extra oil floating in the container? Like that.
4-5lb pork loin
2 TBS Teeny Tiny Spice Oaxacan Adobo Seasoning
Generously rub all sides of pork loin with the Spice mixture. Use more if you like. Place in large crock pot. Whisk together ½ c. EACH of the olive oil and balsamic and pour over pork loin. Cover and set on low for 6-7 hours. Then increase to high for at least 1 hour and periodically spoon drippings over the top of the pork. When able to pull apart pork with two forks, remove to large cutting board and let sit for 5-10 minutes then continue shredding. Place shredded pork back into crock pot full of the drippings and toss to coat it all. It will absorb and keep the pork from drying out too much.
Whisk together the remaining oil and vinegar to use for sauce on top of pork on a bun with some coleslaw if you like. We had a fresh salad of mixed greens, tomatoes, onion and cucumbers and I used some of the remaining dressing on top of the salad as well.