Category : Side Dishes

Baklouti Latke Waffles

baklouti latke waffles

Ingredients
2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Olive Oil – or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Directions
Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.

Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the oven to keep warm.

Makes around 8 latke waffles

Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 – 2 pounds butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups)

1/3 cup Cranberry-Pear White Balsamic

1 tablespoon “sweet” fruity olive oil from our selection of UP Certified Traditional EVOO Olive Oils

3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Roasted Hasselback Potatoes With Garlic Infused Olive Oil

hassel

8 medium red new potatoes
1/2 cup Garlic Olive Oil (You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Milanese Gremolata Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
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 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 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

Ribolitta with Braised Butter Beans and Gremolata Infused Olive Oil

ribollita

1 pound of large white beans, butter beans or dried lima beans, soaked overnight
1 bunch kale rinsed and chopped
1 large onion diced
1 whole clove garlic + 4 cloves minced
1 large red pepper, diced
2 medium zucchinis, chopped
1 cup torn basil leaves
1/2 cup UP Picholine EVOO
1/4 cup Gremolata Infused Olive Oil
2 quarts chicken stock/broth or vegetable stock
4 large tomatoes skinned, seeded and diced, or 1-28 oz. can diced tomatoes in juice
1/2 cup grated Pecorino Romano Cheese
1/2 cup chopped flat leaf parsley
1 loaf of chewy crusty bread
Fresh ground pepper and sea salt to taste.

After soaking the beans overnight, strain and rinse.

In a large stockpot heat 1/4 cup UP Picholine over medium heat.  Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute.  Add the stock to the pot along with soaked and drained beans.  Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400 F.  Cut the bread in to 1″ slices and brush liberally with remaining 1/4 cup of UP Picholine. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown.  Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl.  Ladle the hot ribollita over the toasted bread.  Finish each bowl with a drizzle of Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.

Serves 6-8 generously

Slow-Roasted Cherry Tomatoes With Basil Oil

You can serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes.

 

2 baskets sweet cherry tomatoes (can use a mixture of colors)

Salt to taste

A couple of pinches of sugar

4 tablespoons Extra Virgin Olive Oil…this can be all Basil Olive Oil, or a combination of Basil Oil and Unflavored Oil

 

1. Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add 3 tablespoons of Olive Oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool.

2. Arrange the tomatoes on a platter. Drizzle the remaining Olive Oil decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature.

Yield: Serves 8 to 10 as an hors d’oeuvre, about 6 as a side dish or sauce.

Advance preparation: You can make these tomatoes several hours ahead of serving. They will keep overnight in the refrigerator.

 

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges

1/3 cup Cinnamon-Pear Balsamic

2 tablespoons Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

Directions

Heat oven to 400.

Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

 

Asiago & White Truffle Mashed Potatoes

6 pounds Yukon Gold potatoes, unpeeled

1 stick butter

2 medium cloves garlic

1 cup half & half

1 tablespoon white truffle oil

1 cup grated Asiago cheese

Sea salt and fresh cracked pepper to taste

Optional: Finely minced flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size.  Place in a large saucepan, add the salt and cover with hot water.  Bring to a boil over medium-high heat and then reduce the heat to maintain a rolling boil.  Cook until potatoes are tender throughout when poked with a fork.  Heat the half and half, butter and garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from heat and drain the water.  Mash and add the garlic-cream-butter mixture, grated Asiago cheese and truffle oil.  Stir to combine.  Let stand for 5 minutes to allow the mixture to thicken, then serve.