Tag Archives: olive oil

The 10-Second Dressing

by . Posted on
21 Jan

INGREDIENTS

1/2 cup Barbàra Extra Virgin Olive Oil
2 Tablespoons balsamic vinegar
2 teaspoons lime or lemon juice
2 small shallots, minced
Sea salt and fresh ground pepper, to taste

Yields approximately ½ cup

DIRECTIONS

  1. Place all the ingredients into a glass jar. (A used peanut butter jar is perfect.)
  2. Screw the cap on tight, and shake vigorously for 10 seconds. (Not you, but the jar.)
  3. Pour dressing over salad greens and toss well to serve.

Left over dressing can be kept in the jar for one week in the fridge. Allow it to come to room temperature before using.

(This also makes a great marinade for a piece of steak!)

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Eggplant Parmesan a la Signora N.

by . Posted on
Eggplant Parmesan
21 Jan

INGREDIENTS

2-3 medium eggplants about two pounds
½ handful of salt
½ to 1 cup of Barbara Extra Virgin Olive Oil
24 ounces or 3 cups of tomato sauce or equivalent high quality canned diced tomatoes
Bunch of fresh basil leaves
1-1½ cups of freshly grated Parmesan cheese

DIRECTIONS

  1. Cut eggplants  into ½ inch rounds.
  2. Sprinkle salt on both sides of the eggplant slices
  3. Place slices on a paper towel. Wait  30 minutes.
  4. Pat the eggplant slices dry.
  5. Put approximately 1 1/2-2 inches of olive oil in a deep-sided skillet over high heat.
  6. Add the eggplant slices to the oil letting sauté for 1-2 minutes per side until brown. The faster the rounds cook the lighter they will be.
  7. Transfer to a plate when done.
  8. Let cool.

In a baking dish layer the following.

  1. Cover the bottom of the pan with tomato sauce.
  2. Add one layer of eggplant rounds.
  3.  Sprinkle with Parmesan cheese.
  4. Add  5-8 sprigs of fresh basil
  5. Add another layer of tomato sauce, one layer of eggplant, sprinkle with Parmesan cheese and add 5-8 fresh basil sprigs.
  6. Cover with tomato sauce.

Can also be prepared a day or the night before.  If so keep in refrigerator until ready to bake. If put into refrigerator, remove from refrigerator and let come to room temperature.

Before baking

  1. Sprinkle with Parmesan cheese.
  2. Preheat the oven to 300 degrees F.
  3. Bake for approximately 20 minutes until bubbling and browned.
  4. Turn off the oven and let dish with eggplant remain in the oven for another 10 minutes.
  5. Remove from oven and let sit for 2-3 minutes before serving

Serves 6 people.

Barbàra Dark Chocolate Cake

by . Posted on
Barbàra Dark Chocolate Cake
21 Jan

INGREDIENTS

2/3 cup Barbàra Extra Virgin Olive Oil (plus a little extra for greasing baking pan)
6 Tablespoons unsweetened cocoa
1/3 cup hot water
1-1/2 cups almond meal
1 teaspoon baking powder
Pinch of sea salt
½ cup organic cane sugar
1/8 teaspoon stevia powder
3 large eggs
1 teaspoon vanilla extract
½ teaspoon cardamom powder
1 Tablespoon orange zest

DIRECTIONS

  1. Pre-heat oven to 325°F. Grease an 8” spring form baking pan with a little olive oil and line the bottom with parchment paper.
  2. Sift the cocoa into a small bowl and pour the hot water over. Mix to form a paste.
  3. In another medium mixing bowl, mix the almond meal, baking powder, and sea salt.
  4. Place the sugar, stevia, and Barbàra Extra Virgin Olive Oil into the bowl of a free standing mixer and beat until mixture is thick and creamy.
    (About 2 -3 minutes.)
  5. With the setting of the mixer on low, add in the cocoa mixture, vanilla extract, cardamom powder, and orange zest.
  6. Scrap down the sides of the mixer bowl with a spatula, and add in the almond meal mixture.
  7. Pour the batter into the prepared baking pan, and bake for about 40 – 45 minutes, or until the sides are set, but the very center is still slightly undone.
  8. Allow to cool completely before removing from the baking pan.

Delicious served with crème fraiche and fresh berries.

Yields approximately 8 servings

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Oven Roasted Spring Garlic

by . Posted on
Roasted Garlic lg
17 Jan

INGREDIENTS

1-2 heads spring garlic
Barbara Extra Virgin Olive Oil

DIRECTIONS

  1. Preheat oven to 350°
  2. Place spring garlic bulbs on a cutting board. Trim off all but 6″ of the stalk, and slice the bottom root end off exposing the cloves inside
  3. Coat the bottom of an 8 x 8 baking pan generously with Barbara Extra Virgin Olive Oil . Place garlic bulbs & sliced ends side-by-side in the pan, stalk end up, and smother generously with more olive oil. All surfaces should be coated with oil.
  4. Place the baking pan on the center rack of the oven and bake for 45 minutes until the bulbs are fragrant, golden brown, and the cloves are very soft.
  5. Remove pan from oven and set aside to cool.
  6. Squeeze roasted garlic cloves into a container and cover lightly with more olive oil. Enjoy warm as a spread on crusty toasts or crackers.

 

Note: *Roasted garlic is amazing served with a soft cheese; goat, brie, cream, or farmers-style fresh cheeses are perfect.

 

Recipe by Karen Pavone
Bay Area-based writer/photographer for artisan food and craft spirit producers. www.farministasfeast.com

 

Mediterranean Feta and Watermelon Salad

by . Posted on
Watermelon Salad
16 Jan

Ingredients

3 cups watermelon
1 cup feta cheese
2 teaspoons Kosher salt 2 teaspoons (or according to taste)
½ teaspoon black pepper
1 tablespoon balsamic vinegar
2 tablespoon Barbàra Extra Virgin Olive Oil
10 leaves of fresh mint

Directions

  1. Dice the watermelon into 1/2 inches cubes
  2. Dice the feta cheese into 1/2 inches cubes
  3. Place in a bowl
  4. Sprinkle Kosher salt and fresh ground pepper to taste
  5. Add the balsamic vinegar
  6. Mix everything
  7. Drizzle Barbàra Extra Virgin Olive Oil on everything
  8. Mince approximately 10 fresh mint leaves and place them on the top

Serves 6

Simply Delicious Risotto

by . Posted on
Risotto
15 Jan

Ingredients:

3 Tablespoons Barbàra Extra Virgin Olive oil
2 medium shallots, minced
2-1/2 cups chicken, or vegetable stock (heated)
½ cup dry white wine
1 cup risotto
sea salt, to taste
½ cup grated parmesan cheese, plus a little more as garnish
1 Tablespoon lemon zest
A few watercress leaves, or parsley (as garnish)

Directions:

  1. Heat a heavy-bottom pan to medium high heat. Add in the olive oil.
  2. Add in the shallot and sauté for a minute, until it is translucent, but not browned.
  3. Add in the risotto and coat the grains well.
  4. Lower heat to medium. Add in the white wine and stir with a wooden spoon.
  5. Once the wine is absorbed into the grains, add in about 1/3 cup stock and stir.
  6. Add in more stock as the risotto soaks it up.
  7. Continue in the same manner; adding about 1/3 cup stock at a time and stir well.
    The grains should be creamy on the outside, but remain al dente at the very center.
    It does take a bit of patience. Don’t walk away from the pot, and just keep stirring, and adding in stock. Depending on the quality of the risotto, it may take more or less stock.
  8. When the risotto is ready, add in the parmesan. Mix well.
  9. Add in salt to taste.
  10. Transfer immediate to a serving bowl. Top with more grated parmesan,
    lemon zest and watercress, or parsley.
  11. Serve immediately.

Recipe by Karen Diggs
Nutritionist, Chef and Chief Fermentation Officer at www.krautsource.com

Fennel & Orange Salad

by . Posted on
15 Jan

INGREDIENTS

1 medium fennel bulb, sliced very thin, crosswise
1 Tablespoon orange zest
2 Tablespoons fresh lemon juice
1/3 cup Barbara Extra Virgin Olive oil
Sea salt & fresh ground pepper, to taste
1 small orange, peeled and cut into segments
Fennel blossoms, as garnish (optional)

DIRECTIONS

  1. Place the sliced fennel in a bowl. Note: It is important to the flavor and texture that the fennel be sliced very thin.
  2. Add the orange zest, lemon juice, olive oil, and salt & pepper to the fennel.Toss well and allow to marinate for 30 minutes.
  3. Add the orange segments, and add in a little more salt & pepper as needed.
  4. Serve with fennel blossoms as garnish.

 

Note: This dish pairs well with grilled meats.

Recipe by Karen Diggs
Nutritionist, Chef and Chief Fermentation Officer at www.krautsource.com

 

Tomato Sauce

by . Posted on
Tomato Sauce
14 Jan

Ingredients

4-6 tablespoons olive oil
1 medium onions, finely chopped
1 garlic clove
4 pounds of ripe tomatoes finely chopped , blanched, peeled and seeded
or you can use two 8 oz cans of diced tomatoes
2 tablespoons finely chopped fresh basil
1 tablespoon of balsamic vinegar
Salt and pepper to taste

Directions:

  1. In a large saucepan warm the olive oil, add the chopped onions and garlic clove. Cook over medium heat for approximately 20-30 minutes until onions are soft and golden
  2. Add the tomatoes
  3. Bring to a boil, turn down heat and simmer for 30 minutes
  4. Sauce is ready once it is thickened
  5. Add balsamic vinegar at the end and simmer for two more minutes.
  6. Remove the garlic clove.
  7. Stir in the basil.
  8. Remove from heat after one minute

 

Makes 4 cups of tomato sauce

 

 

Cilantro & Basil Pesto

by . Posted on
Pesto and Basil Sauce
12 Jan

Ingredients

½ cup walnuts, raw and unsalted
1 small bunch cilantro , stems removed, (about 1.25 oz.)
1 small bunch Italian basil, stems removed, (about 1.25 oz.)
1 glove garlic, peeled
2 Tablespoons fresh lemon juice (a little more as needed)
1/3 cup Barbàra Extra Virgin Olive Oil
Sea salt & fresh ground pepper, to taste

Yields approximately 1 – ½ cups pesto.

Directions:

    1. Place the walnuts into a food processor and pulse a few times until the nuts are ground up.
    2. Add in the herbs, garlic, and lemon juice. Pulse a few times to mix well.
    3. With the professor running, add the Barbàra Extra Virgin Olive Oil in a slow stream until a pesto is formed, and then turn the professor off.
    4. Add in sea salt and fresh ground pepper. Pulse a few times to mix.
    5. Taste for flavor and adjust seasoning as needed.
    6. You can add in a little more lemon juice, and Barbàra Extra Virgin Olive Oil as needed.

This pesto is wonderful served over baked or grill fish, or chicken. Also very tasty over scrambled eggs.

Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com

Gremolata Deluxe

by . Posted on
Gremolata Deluxe
11 Jan

INGREDIENTS

1/2 cup chopped Italian (flat-leaf) parsley
zest from 2 lemons
1/3 cup capers
1 small clove garlic, finely chopped
1/4 teaspoon salt
1/3 cup Barbàra Extra Virgin Olive Oil

DIRECTIONS

  1. Mix all ingredients together.
  2. This is delicious on grilled chicken, beef, or vegetables.

Yields: approx. 3/4 cup
Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com