Here's a quick reference guide for substituting olive oil for butter or margarine in baking.
Butter/Margarine .........Extra Virgin Olive Oil
1 tsp.................................3/4 tsp.
1 tbsp.............................. 2 1/4 tsp.
1/4 cup ............................3 Tbsp.
1/3 cup ............................1/4 cup
1/2 cup.............................1/4 cup + 2 Tbsp.
2/3 cup.............................1/2 cup
3/4 cup ............................1/2 cup + 1 Tbsp.
1 cup.................................3/4 cup
picture courtesy of our client Bente Fleurie
Serves 12 – 16
500g Puff Pastry
60ml Tarragon Olive Oil
675g Chopped Onions
4 Crushed Garlic Cloves
450g Whole Chestnut Mushrooms
2 tbsp Fresh Tarragon (or to taste)
4 tbsp Soy Sauce or Tamari Sauce
1 tbsp Marsala or Sherry
Salt and Pepper to taste
320g Broken Cashews
175g Fine Breadcrumbs
320g Ground Almonds
1 Beaten Egg
Roll out pastry on a lightly floured surface into two rectangles 12”x9”.
Cover and refrigerate.
Heat oil in large non-stick pan (medium to medium-high)
Fry onions and HALF the garlic for minimum 20 mins until dark browny-gold.
Remove from pan and set aside.
In the same pan, fry mushrooms with the rest of the garlic and HALF the Tarragon.
When this looks halfway cooked, add Soy sauce and Marsala.
Fry until there is no white centre in mushrooms when cut open.
Add Salt and Pepper.
Separate liquid and mushroom and set each aside.
In food processor or blender, blend the cashews with the mushroom liquid until it becomes a fine, smooth puree. (Add water or Marsala until it’s a smooth paste.)
Remove and set aside.
Blend onions until a smooth paste. Remove and set aside.
Blend mushrooms until a smooth paste. Remove and set aside.
Mix cashews, onions and mushrooms in a large bowl with breadcrumbs, ground almonds and the rest of the tarragon.
This mixture should gently hold its shape when formed with the hands.
Preheat oven to 425 degrees.
Remove pastry from the fridge and place each rectangle on lightly floured surface.
Place shaped filling on each pastry in 11”x3”x2” thick pieces.
Using a thin, sharp knife, make diagonal cuts at a 45 degree angle along both sides of the pastry to create ¾” wide strips.
Alternately draw the strips over the top, crossing them over each other, to snugly wrap the filling in pastry.
Repeat for second Wellington.
Glaze pastry with beaten egg.
Place on floured tray and bake for 35 - 45 mins until puffed and golden.
Let cool before moving them to a serving dish. Run a thin blade under each to ensure they don’t stick to the tray.
Cut in 1 – 2” slices and serve with your favourite roasted vegetables.
Boil baby Red Potatoes until fork tender. Pre-heat oven to 400 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.
Experiment with our Organic Butter or Tarragon or Herbs de Provence or Tuscan Herb or Organic Garlic or.... Olive Oils, maybe bacon bits, Blue Cheese, the list is almost endless!
Recipe and Pictures Courtesy of SplenDishes by Shonali
Oven Roasted Cauliflower
Recipe courtesy of Dr. Nicole Dahl - Living Water Natural Health
Cauliflower is a power packed indole 3- carbinole containing veggie. That means that it’s helping the liver break down toxic estrogen and balance your hormones. It also aids with general detoxification and is touted as a cancer fighter. This recipe is a major winner. Made it tonight and the kids went crazy. I should have doubled the recipe because they all wanted more. This has the most unique roasted garlic, lemony zing that you wouldn’t think would work on cauliflower, but it is my new favourite…enjoy!
1 medium head cauliflower, trimmed and cut into florets
3 large cloves garlic finely chopped
1/4 cup Extra Virgin Olive Oil
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated grated romano cheese
Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese and toss. Serve immediately Yield: 5 servings.
Game of Thrones' Recipe: Roasted Beet Ravioli with Nettle Puree and Caramelized Walnuts
Recipe courtesy of Chris Borges, executive chef, Taste Catering, San Francisco Thunderdome
Roasted Beet Ravioli with Nettle Puree
1/4 cup butter (or Organic Butter Olive Oil from All Of Oils)
32 beet ravioli (see recipe below)
1/2 cup stinging nettle puree (see recipe below)
1/2 cup caramelized walnuts (see recipe below)
4 ounces aged Capricious goat cheese, shaved
Heat butter slowly in a small sauce pan until it begins to brown. Remove from heat.
Cook beet ravioli in salted boiling water until done, about 2 minutes; drain. Toss hot ravioli with browned butter.
Serve topped with nettle puree, caramelized walnuts and goat cheese.
3-1/2 cups all-purpose flour
2 tablespoons Extra Virgin Olive Oil
12 ounces red beets
3 ounces ricotta cheese
1-1/2 tablespoons breadcrumbs
1 tablespoons chopped Italian parsley
Egg wash: 1 egg beaten with 1 teaspoon water
1. Put flour and 1 teaspoon salt in the bowl of a food processor. With machine running, add eggs one
at a time. Add oil. Process just until dough comes together, 10 seconds. Add a few drops cool water if dough is too dry.
2. Transfer dough to a floured board; knead 5 minutes. Divide into 4 balls; let rest at least 30 minutes,
covered, at room temperature.
3. Preheat oven to 350 degrees. Wrap beets in foil; roast until tender, then peel.
4. Grate cooled beets with a box grater. Combine with ricotta, breadcrumbs, parsley and 1 1/2 teaspoons salt.
5. Roll out pasta using thinnest setting on roller. Cut using 2 3/4-inch fluted cookie cutter. Brush each
circle with egg wash. Place a heaping mound of beet mixture in the center of each; fold in half,
squeezing out excess air, to make half moons. Beet should be visible through pasta. Place on a floured
surface under damp paper towels until ready to cook.
Makes 1 cup
3-1/2 ounces cleaned stinging nettles
1/4 teaspoon kosher salt
1 cup Extra Virgin Olive Oil
Blanch nettles in boiling water until bright green, approximately 30 seconds. Shock in ice water, drain
and squeeze dry. Puree all ingredients in blender until smooth.
1/2 cup boiling water
1/2 cup granulated sugar
2 teaspoons honey
1/2 cup walnut halves
Preheat oven to 350 degrees. Combine sugar and boiling water, stirring until dissolved. Add honey.
Add nuts; stir to coat. Drain excess liquid. Bake nuts on a parchment-lined baking sheet until golden.
Using a fork, spread nuts apart before they cool.
-- Taste Catering, San Francisco
Rachel's "3-C" Granola Recipe
4 cups rolled "old fashioned oats" not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Fused Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour over evenly over the oat mixture and . toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Cooking Time: 40 Mins.
Serving Size: 6
Grams of Carbs: 33.8
Grams of Fat: 8.8
Grams of Protien: 3.7
6 Medium sized potatoes
2-3 Cloves of Garlic, thinly sliced
2 Tablespoons Butter-flavoured Olive Oil
Your favourite Sea Salt to taste
Freshly ground Black Pepper
Preheat your oven to 220 degrees C (425 F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.
Arrange the potatoes in a baking tray and insert the garlic in between the slits. Drizzle (or spray) Butter EVOO over each potato then sprinkle your sea salt and ground pepper over them.
Bake for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
Balsamic Roasted Pork Loin
"Just four ingredients will produce the tastiest pork loin you've ever had. It's a crowd pleaser!"
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Truffled Cualiflower Gratin
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons White Truffle Olive Oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste
Preheat the oven to 375 degrees F.
Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.
Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.
Butter a 2-3 quart shallow baking dish or casserole.
Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.
Oven Roasted Tomato Quiche with Extra Virgin Olive Oil Pastry Crust
Oven Roasted Tomatoes in Extra Virgin Olive Oil
2 tbs. 300+ Poly Extra Virgin Olive Oil
2 cloves garlic, crushed
A sprig of fresh marjoram or oregano (optional)
Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F.
Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish.
Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.
Add the olive oil and water and mix quickly with a fork until it comes together in a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round.
Gently press into a 10-inch fluted tart pan with a removable bottom.
Cover the tart with plastic wrap and refrigerate for 30 minutes.
Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.
Cool before filling.
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above
Preheat the oven to 400.
Saute the shallots until until lightly browned.
Add the garlic and saute another minute.
Combine the shallots, garlic, and basil with the beaten eggs.
Season the egg mixture with salt and pepper to taste.
Sprinkle 1 cup of Fontina cheese over the bottom of the crust.
Arrange the oven roasted tomatoes over the cheese.
Add the remaining cheese, including Romano over the tomatoes.
Pour the egg shallot mixture over the top.
Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature.
It can be made a day in advance or may be frozen and re-warmed.
PUMPKIN SEED OIL RECIPIES: