3/4 cup olive oil
6 tbs unsalted butter, room temperature
12 anchovy fillets
6 large garlic cloves, chopped
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Pour sauce into fondue pot or other flameproof casserole. Set pot over alcohol burner or gas table burner to keep warm. Serve with vegetables and bread.
1/2 cup plus 2 tbs olive oil
1 medium onion, sliced thinly
3 cloves garlic, minced
3 tbs chopped fresh parsley
1 tbs chopped fresh rosemary
1 package frozen shelled edamame
1 cup vegetable stock
1/2 tsp sea salt
1/2 tsp pepper
For dip, heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and cook, stirring occasionally, until softened and translucent (8 to 10 minutes). Stir in garlic, parsley and rosemary and cook until fragrant (about 2 minutes). Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably (8 to 10 minutes). Let cool slightly.
Pour edamame mixture into a blender. Take care as the ingredients are hot. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper.
Pour dip into a serving bowl. Cover and chill until ready to serve.
Tofu Curry Dip
1/2 pound silken tofu
2 tablespoons lemon juice
1 tablespoon canola oil
2 teaspoons curry powder
1 tablespoon honey
1 1/2 tablespoons reduced sodium tamari
2 tablespoons chopped chives
Bend together tofu, lemon juice, canola oil, curry powder, honey and tamari until completely smooth. Stir in chives. Transfer to a serving bowl and chill until ready to serve.
Tuna Garlic Tapas
2 tsp of olive oil
1 small onion, finely chopped
2 or 3 garlic cloves, coarsely chopped
1/4 cup green olives, coarsely chopped
1/4 tsp saffron stems
1/2 cup white wine
One jar of Tonnino Tuna Garlic in Olive Oil
Salt to taste
Pepper to taste
Preheat the oven to 350.
Heat the olive oil in a skillet, add the onion, and cook slowly on medium heat until the onion pieces are translucent, season with salt and pepper. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron and the wine and cook for 5 minutes to bring the flavours together before pouring the whole mixture into an earthenware dish ("cazuela"), add salt and pepper to taste. Place the drained Tonnino Tuna Garlic to the dish, gently stir to combine, and put the whole dish into the oven for 10 to 15 minutes. Remove from the oven, and sprinkle with toasted slivered almonds on top. Serve warm with toasted bread.
Honey Glazed Five-Spiced Chicken
1 tablespoon Chinese five-spice power
1 teaspoon salt
1 (3 1/2-pound) whole chicken
2 tablespoons butter, melted
2 tablespoons honey
Preheat oven to 350°F.
Mix five spice powder and salt together and rub all over, including inside the cavity. Place chicken on a rack, breast side up, in a roasting pan. Pour 1 cup water in bottom of pan. Roast for 1 1/2 hours.
Meanwhile, stir butter and honey together in a small bowl to make a glaze and set aside. Remove chicken from the oven and increase oven temperature to 450°F. Brush half of the honey butter glaze all over the chicken, then return it to the oven and roast for 5 minutes more. Remove chicken, brush the remaining glaze over it, then return to the oven for about 5 minutes more, until chicken is crispy, well browned and an instant read thermometer registers 170° in the breast meat and 180° in the thigh meat.
Remove chicken from the oven and set aside to let rest for 15 minutes before carving.
Roasted Ham with Maple-Orange Glaze
1 pre-cooked ham
1 cup maple syrup
1/2 cup orange marmalade
2 tbs orange juice
1 tsp cinnamon
1/4 to 1/2 tsp black pepper
1/4 tsp ground cloves
Preheat oven to 325. Make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425.
Brush ham all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.
Transfer ham to a platter and set aside to let rest for 15 minutes before serving.
Stuffed Acorn Squash with Quinoa & Pistachios
4 small Acorn Squash, halved & seeded
4 tbs Olive Oil
1.2 tsp Sea Salt
1 cup Quinoa, rinsed
1/2 cup Fresh Parsley
1/2 cup Feta Cheese, crumbled
1/2 tsp Black Pepper
1/2 cup Pistachios, roasted, salted & chopped
2 tsp Red Wine Vinegar
Pinch Crushed Red Pepper
Heat oven to 425. Brush squash with oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized (about 15 to 20 minutes).
Meanwhile, bring quinoa and 2 cups water to boil in a small pot. Cover and reduce to simmer, cooking until tender and water is absorbed (about 15 minutes). Let cool and fluff. Combine quinoa, parsley, feta, pistachios, remaining oil and vinegar. Season with salt, pepper, and red pepper. Divide filling among squash.
Tofu Steak Onion Gratin
1/2 Package House Tofu Steak Garlic & Pepper
2 Tbs Butter
4 pieces Onion
4 cups Chicken Stock
1/2 lbs Swiss Cheese, Grated
Salt & Pepper, To taste
1 Tbs Soy Sauce
Slice Tofu in 4 pieces. Slice onion thinly. In a large saucepot on medium heat, melt butter. Saute sliced onion until brown (about 30 min). Add chicken stock and bring to a boil. Add soy sauce. Add salt and pepper to taste. In a gratin plate, place onion soup, then Tofu. Sprinkle grated Swiss cheese over and bake at 375° for about 25 minutes, or until soup is bubbly and cheese is lightly browned.
Creamy White Bean & Vegetable Mash
2 tbs Olive Oil
1 Onion, chopped
1 Stalk Celery, sliced thinly
1 large Carrot, peeled & sliced thinly
1 pounds Yukon Gold Potatoes, peeled & cut into 1 inch pieces
2 cups cooked White Beans (1 16 ounce can)
2 tsp Sea Salt
1 tsp Cayenne Pepper
Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent (6 to 8 minutes). Add potatoes and white beans and cover with water by two inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 8 minutes). Drain, reserving about 1 cup cooking water.
Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with extra olive oil.
Roasted Brussels Sprouts & Grapes with Walnuts
8 cups fresh Brussels Sprouts, halved or quartered if large
4 cups Red Grapes
2 tbs Olive Oil
4 tbs Fresh Thyme, finely chopped
1 tsp Sea Salt
1/2 tsp Cayenne Pepper
2 tsp Balsamic Vinegar
1/2 cup Walnuts, toasted & coarsely chopped
Heat oven to 450. On two baking sheets, toss Brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast until caramelized and tender (about 20 minutes).
Drizzle each sheet with 1 teaspoon of vinegar and scrape up any caramelized bits with a spoon.
Sweet Potato-Cauliflower Gratin
2 tbs Olive Oil
2 tbs Flour
1 cup Whole Milk
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1/4 cup + 1 tbs Parmesan, freshly grated
20 Fresh Sage Leaves
1 tbs Fresh Sage Leaves, chopped
Vegetable Oil for crisping Sage
2 pounds Sweet Potato, peeled & sliced 1/4 inch thick
1 head Cauliflower, quartered & sliced 1/4 inch thick
Heat oven to 350. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, for 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon (about 12 minutes). Remove from heat and stir in 1/4 cup parmesan and chopped sage. Season with 1/4 tsp salt and pepper.
Pour a third of the sauce int he bottom of a 9x13 casserole dish. Arrange a third of sweet potatoes and cauliflower slices along the bottom. Repeat twice with remaining sauce and vegetables. Season with salt and pepper. Cover dish with parchment lined foil and bake until vegetables are tender (about 1 hour). Raise oven temperature to 425, remove foil and sprinkle with remaining cheese. Bake until golden (about 20 minutes). Let stand for 10 minutes before serving.
While baking, crisp sage leaves. Heat 1 inch vegetable oil in a small pot over medium-high heat. Add a few leaves at a time and cook until crisp but still bright green (about 10 seconds). Transfer to a paper towel to drain. Add a touch of salt. Top on gratin.
Vegetarian Quinoa Stuffing
1 cup Quinoa, rinsed
2 1/4 cups Vegetable Broth
2 Bay Leaves
1 Yellow Onion, diced
1 rib Celery, chopped
2 cloves Garlic, minced
1/2 cup Mushrooms, sliced
2 tbs Butter
1 tsp Thyme
1/2 tsp Sage
1/2 tsp Salt
1/4 tsp Black Pepper
2 slices dried or toasted Bread, cubed
1/2 cup Walnuts or Pecans, chopped
1 1/2-2 cups Vegetable Broth
In a medium saucepan, simmer quinoa in 2 1/4 cups of broth and bay leaves until done (about 15 minutes). Remove bay leaves.
Preheat oven to 375.
In a large skillet, sautee onions, celery, and garlic in butter until almost soft. Add mushrooms and heat until onions are clear and mushrooms are soft. Add thyme, sage, salt and pepper, stirring quickly just to lightly coat and toast the spices. Reduce heat to low and add bread and nuts, stirring to combine well. Add remaining vegetable broth until bread is well moistened. Add quinoa and gently toss to combine well.
Transfer to a casserole or baking dish. Bake for 35 to 35 minutes.
Whole-Grain Skillet Corn Bread
1 cup Yellow Cornmeal
1 cup Whole Wheat Flour
1/4 cup Sugar
1/2 tsp Baking Soda
1 tbs Baking Powder
1 tsp Sea Salt
1 large Egg
1 cup Buttermilk
1/4 cup + 1 tbs Olive Oil
2 tbs Honey or Molasses
Heat oven to 400. Preheat 8-inch cast iron pan or pie dish.
In a medium bowl, whisk first 6 ingredients. In a small bowl, whisk egg, buttermilk, and 1/4 cup oil. Fold wet ingredients into dry until just combined.
Add remaining tablespoon of oil to preheated pan, swirling to coat the bottom. Pour batter and smooth the top. Bake until golden brown and a tester comes out clean from center (about 23 to 25 minutes). Brush with honey or molasses then cool.
1 stick Unsalted Butter, softened
2 tbs fresh Sage Leaves, finely chopped
2 tbs Thyme Leaves, finely chopped
Mix all ingredients until well blended. Refrigerate to solidify. Serve at room temperature for ease of spreading.
Apple Parfait Pudding
8 cups Baking Apples* (about 12), peeled, cored, and chopped
3/4 cup Corn Starch
1 1/3 cup Walnuts
Put half of the chopped apples in a blender and blend with corn starch. Combine with lemon juice and the three spices to taste. Pour into the top of a double boiler and cook over medium heat, stirringm as mixture reaches a boil and thickens. Add remaining chopped apples and cook just until tender. Cool.
Layer apple pudding and chopped nuts in tall dessert goblets, ending with nuts. Chill. Top with Real Whipped Cream if desired.
* Good apple choices: Honeycrisp, Granny Smith, Braeburn, Cortland, Winesap, Gala
Real Whipped Cream
1 pint Whipping Cream
1/2 tsp Real Vanilla Extract
1/4 cup Powdered Sugar
Mix the liquid ingredients in a mixing bowl. Add the powdered sugar.
Whip the mixture with an electric mixer on high until raised peaks form and hold their shape. If the kitchen is warm, put the mixing bowl in a larger bowl lined with ice.
Flourless Chocolate Cake with Chocolate Glaze
2 ounces bittersweet chocolate, roughly chopped
1 cup plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375. Butter a 9-inch springform pan, then line the bottom with a circle of parchment paper. Butter the parchment as well.
Place 8 ounces of the chocolate and 1 cup of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Pumpkin Pie - Dairy & Gluten Free!
1 gluten-free Pie Crust
1 3/4 cup Canned Pumpkin
3/4 cup Sugar
3/4 cup Almond Milk
1/2 tsp Vanilla
1/2 tsp Salt
1/2 tsp Cinnamon
1 1/2 tsp Pumpkin Pie Spice
Prepare pie crust dough according to directions. Let rest while you assemble the other ingredients.
Combine all remaining ingredients using a fork to mix them together.
Roll and press pie dough into a 9 inch pie plate. Add the filling. Bake at 400 for 45 to 55 minutes. Cover the crust with foil after about 30 minutes.
Let cool before cutting.
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