What was that? The weather! Very peculiar, don't you think? Since it decided to rain non-stop, I decided to cook along with it and made a feast. In July. I roasted a chicken, in Arkansas, in July. I don't regret a thing, and neither will you. You could butterfly the chicken and grill it using the exact same ingredients, juicing the lemon, instead of stuffing it in the cavity, and you would still be very happy. I highly recommend this chicken, any way you cook her. I used our new Herbes de Provence Infused Olive Oil and, let me tell you, I love it. I love it with the Black Mission Fig Balsamic, with the Lavender Balsamic, with the Sicilian Lemon White Balsamic. I love it all by itself. (I feel like Sam-I-Am here). Even my two year old was licking it off of a spoon. That's love.
Next up are these Caramelized Onions in Black Mission Fig Balsamic. If you ever need to impress someone, make these. They are really easy and so delicious. I challenge anyone who says, "I don't like onions," to try these sweet and sour bundles of joy. They are not your run of the mill onions. They are heavenly.The Dilly Green Bean Salad is fresh, green and tastes like summer. And it's about the easiest thing in the world to put together. The only thing that may be easier is the Macerated Berries in Balsamic that goes over vanilla ice cream. This turned out to be a very remarkable dinner party, indeed! Give all of these recipes a try!
Also, let me know if you would prefer fewer recipes at once, and more emails. Or if you like things the way they are, that's great, too! Don't be shy about using our store for private party tastings or events, either. Would anyone be interested in a "Build Your Own Salad" class? Just let us know! Oh, and check out our new fancy website.
Mark your calendars! Our July Happy Hour is going to be on Tuesday, July 21 from 5-7:30. Come by for snacks, drinks and fun. I'm thinking we should probably give the Ripe Peach Whisky Drink a try. It's tasty.
We are about to get in all new Ultra Premium Extra Virgin Olive Oils around here. Australia had a great season with many Best In Class awards for the oils we are going to carry. Also, our Baklouti Fused Olive Oil won a Gold Medal at the 2015 Los Angeles International Olive Oil competition! Our distributors really do find the most world-class products on the market. We are so glad to share them with you! As always, our products contain no artificial flavors, no thickeners, no added sugar, and no dyes. Enjoy, dear friends.
Herbes de Provence Roasted Chicken
Adapted from Molly...again.
1 2-3 lb. chicken, rested at room temperature for an hour
1 Tbsp. kosher salt or Fleur de Sel (any big-flaked salt will do), divided
Freshly ground pepper (optional)
1-2 lemons, quartered
1 Tbsp. Herbes de Provence Infused Olive Oil
Preheat oven to 450.
Pat chicken dry, inside and out, with paper towels. Salt and pepper the inside of the chicken cavity, stuff it with the quartered lemons, and truss up the legs with some twine (if you want to). Rub down the chicken with the Herbes de Provence Olive Oil and then sprinkle it all over with the remaining salt and pepper.
Place the chicken, breast side up, in a roasting pan and stick her in the oven. Leave it alone. Don't peek at it, mess with it, baste it, or anything for 45-60 minutes, until a thermometer reads 165 degrees, when placed in the meatiest part of the thigh.
Remove from the oven, drizzle on a bit more Olive Oil, if you want. Spoon pan juices over the chicken and let it rest for 15 minutes. Remove the twine, carve your chicken in whichever method works for you, and serve.
Serves 2-4 people.
Caramelized Onion in Black Mission Fig Balsamic
Adapted from Deb...again.
2 lbs. small, sweet onions or shallots (Candy or Cippoline work great)
4 Tbsp. UP EVOO
3 Tbsp. sweet cream butter (Kerrygold all the way!)
1 c. Black Mission Fig Balsamic
1/2 c. tomato sauce (canned or left over marinara)
1 c. water
Blanche the onions in boiling water for one minute (use the same boiling water the blanche the green beans in the next recipe) and then let them cool for easy peeling. In a 12-14 inch saute pan over medium heat, bring the oil to the point where it is shimmering. Add the butter and cook until foam subsides. Add onions, cover!, and cook for about 10 minutes.
Add the balsamic, tomato sauce and water. Bring to a boil, cover!, and cook for 15 more minutes, stirring occasionally. If you find that the sauce is not thickening properly, uncover the pan and let it cook on low heat for 5-10 more minutes.
Serve with an antipasto plate, along side a roast (chicken or beef), or over a bed of greens.
Dilly Green Bean Salad
Adapted from Food Network
*I have made this exact same salad with cucumbers instead of green beans. Obviously, don't blanche the cucumbers, if you decide to go that route.
1 c. feta cheese, crumbled
1 c. cherry tomatoes, halved
2 Tbsp. chopped red onion
3 Tbsp. Wild Anithos Dill Infused Olive Oil
2 Tbsp. Red Wine Vinegar
Salt and Pepper to taste
Blanche the green beans in a large pot of boiling water and cook until crisp-tender, about 2 minutes. Drain well, pat dry, and place them in a large bowl. Combine with feta cheese, red onion and tomatoes.
Pour on the olive oil and red wine vinegar, season with salt and pepper and toss well. Let marinate for 1 hour before serving.
Serves 4-6.
Macerated Berries with Balsamic Vinegar
Adapted from Ina Garten
*I (used to) make my own Black Pepper Vanilla Ice Cream. If the spirit moves you, make this ice cream to go with your berries. You're welcome.
8 c. fresh strawberries or other assorted berries
5 Tbsp. Traditional Balsamic
2 Tbsp. Sugar
1/4 tsp. black pepper
2 pints vanilla ice cream, for serving
Combine the berries, balsamic, sugar and black pepper in a large bowl. Set aside at room temperature for 30 minutes-1 hour.
Place a serving of the berries in a bowl with a scoop of ice cream. Enjoy!
