Mashed Potatoes with Olive Oil

I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy.  The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.

Ingredients:

• 2 LB    Potatoes (cleaned well, unpeeled, Yukon Gold, Red Bliss or Russet)
• 2          Garlic cloves (minced)
• 1/2 C  Lucini Extra Virgin Olive Oil
• 2 tsp   Kosher Salt (sea salt will also work)
• 1/4 tsp  Paprika (sweet, smoked, pimenton or esplette)
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/8 tsp  Turmeric (optional)
• 1 tsp    Lucini Pinot Grigio White Wine Vinegar
• 2 tsp    Lemon Juice (fresh, orange juice is better than bottled lemon)
• 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil
• 1 TB     Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB     Chives or Scallions (optional)

Preparation:

Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes).  Strain under cool water to stop the cooking process.

Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes).  Pour this mixture into a bowl.  Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils.   Whisk until well mixed.

Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed.  For some color, top with chives or scallions.

Cinnamon Maple Granola with Olive Oil & Goji Berries

Ingredients:

• 3 C      Rolled Oats
• 3/4 C  Pistachios (unroasted, unsalted, shelled)
• 1/2 C  Walnuts (unroasted, unsalted, chopped)
• 1/2 C  Cashews (unroasted, unsalted, chopped)
• 1/4 C  Peanuts (unroasted, unsalted, shelled)
• 1 C      Pumpkin Seeds (unroasted, unsalted)
• 1 C      Maple Syrup
• 3/4 C  Lucini Extra Virgin Olive Oil
• 1/4-1/2 C   Light Brown Sugar (i use 1/4 C)
• 1 tsp    Kosher Salt
• 1 tsp    Cinnamon (ground)
• 1/8 tsp Nutmeg (ground)
• 1 tsp     Lucini Fig Infused Balsamic Vinegar
• 1/4 C    Dried Cherries
• 1/4 C    Goji Berries
• 1/4 C    Dried Apricots (chopped)
• 1/4 C    Dried Figs (chopped)

Preparation:

Preheat your oven to 325 degrees.  In a large bowl, combine the oats, nuts, pumpkin seed, maple syrup, olive oil, sugar, salt, cinnamon, nutmeg and vinegar and mix until well distributed.  Pour onto a lined baking pan (preferably with a silicon baking mat like a Silpat) and spread evenly.  Bake in the oven for 45 minutes, stirring every 9 minutes.

Transfer back to your large bowl and add dried fruit.  Mix well.

Blueberry Muffins (using Olive Oil)

Ingredients:

• 3 C          All-purpose Flour
• 1 TB        Baking Powder
• 1/2 tsp  Baking Soda
• 1/2 tsp  Salt
• 1 C           Sugar
• 4              Eggs (large)
• 1 TB        Orange Zest
• 3 TB        Lucini Cherry Infused Balsamic Vinegar
• 1 C           Yogurt (plain)
• 1 C           Lucini Extra Virgin Olive Oil
• 1 TB         Lucini Lemon Infused Olive Oil
• 1 C           Blueberries (fresh)

Preparation:

Adjust the oven rack to the middle-lower part of the oven.   Preheat your oven to 375°F.  Place paper liners in a standard12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar.  Gradually beat in the oil.  Beat in one half of the dry ingredients until just incorporated.  Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.  Beat in the remaining dry ingredients and then the remaining yogurt.  Again be careful to beat until just incorporated.  Do not over beat. Fold in the berries.  If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Coat each muffin cup lightly with olive oil using a pastry brush.  Distribute the muffin dough equally among the cups.  Bake until muffins are golden brown, about 25 to 30 minutes.  Test with a long toothpick to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin and serve when still warm.

Roasted Broccoli

Broccoli has more vitamin C than an orange and as much calcium as a glass of milk.  Just one medium spear has three times more fiber than a slice of wheat bran bread.  And broccoli is one of the richest sources of vitamin A in the produce section.  Broccoli is also rich in isothiocyanates — chemicals shown to stimulate the body’s production of its own cancer-fighting substances – “phase two enzymes.”

This simple recipe will have even broccoli-haters reaching for a second helping – it is so much tastier than boiled broccoli!

Ingredients:

• 1 head Broccoli
• 1 TB  Lucini Extra Virgin Olive Oil
• 1 TB  Lucini Garlic Infused Olive Oil (the Chili works equally well)
• 2 TB  Lucini Organic Parmigiano Reggiano (grated coarsely)
• Salt
• Black Pepper (fresh, ground)

Preparation:

Preheat oven to 450°F.  Using a peeler, remove the tough outer layer of the broccoli stalks.  Cut the broccoli lengthwise keeping the stalk and broccoli florets intact.  Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.  Remove the broccoli from the oven, turn pieces over and then drizzle the garlic infused oil and parmesan over the broccoli. Roast until the broccoli begins to brown and the parmesan melts, about 6 minutes longer.  Season to taste with salt and pepper.  Serve immediately.

Chocolate Chip, Almond and Olive Oil Cookies

This cookie recipe replaces butter with olive oil and they taste amazing!  Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.

Ingredients:

• 1 C           all-purpose Flour
• 1/2 tsp   Baking Powder
• 1/2 tsp   Salt
• 1/4 C      Lucini Extra Virgin Olive Oil
• 2/3 C     Brown Sugar (high quality makes a big difference)
• 1              Egg
• 1/2 tsp  Vanilla
• 1/2 C     Chocolate chips
• 1/2 C     Chopped toasted almonds

Preparation:

Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.  

In medium bowl whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes.  Beat in egg and vanilla until well blended, about 1 minute.

Stir in the flour mixture until just combined.  Stir in the chocolate chips and almonds until well distributed.  Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies).  Bake 12 to 15 minutes, until golden around the edges.

Remove from the oven and transfer the cookies onto wire racks to cool.

Olive Oil Preserved Mushrooms

I love pickled mushrooms of all kinds, but find this recipe works well with wild mushrooms (I find them at farmers’ markets or specialty stores like Whole Foods).  The recipe is incredibly easy – just bringing your liquids and mushrooms to a boil then covering them with a great olive oil.  The only hard part is waiting a month for the finished product!

Ingredients:

• 1 LB      Mushrooms (preferably wild mushrooms, shiitakes, morels or porcinis)
• 1            Scallion (or shallot)
• 1/4 C    Lucini Pinot Grigio White Wine Vinegar
• 1/2 C    White Wine (i use sauvignon blanc, albarinho or dry riesling – nothing oaky)
• 1/2 tsp Salt
• 1            Garlic Clove
• 1/4 C    Lucini Chili Infused Extra Virgin Olive Oil
• 2 C        Lucini Premium Select Extra Virgin Olive Oil

Preparation:

Sterilize picking jar or jars sufficient to hold your mushrooms (usually 2 pint jars).  Clean the mushrooms well, removing any blemished or woody sections.  Cut any musrooms that will not fit easily into the jars whole.

Heat the scallion, vinegar and wine in a large saucepan – as it reaches a boil, add the mushrooms, salt and garlic.  Boil for 3 minutes then quickly drain well in a colander.

Pack the mushrooms in to your sterilized jars and cover with the olive oils (do not forget the infused oil!) so that there is no air left in the jar.  Cover and store in a dark, cool spot for 4-9 weeks.

Pasta Salad

This simple pasta recipe is great as a side dish for meals at home or a certain hit when you bring it to BBQs and picnics, a nice variation to traditional macaroni salad.  The Lucini olive oil and artisinal vinaigrette are a healthier alternative to the usual mayonnaise-based dressings and add a lot more flavor to the dish.  Just about any fresh vegetable works well here, so add or substitute your favorites.  I find using about 1.5 – 2 cups of fresh veggies per pound of pasta works best.    I have added pesto, sun-dried tomatoes, broccoli, onions, pineapple, roasted peppers, finely diced carrots and celery, eggs, cooked mushrooms, corn, leftover greens and even cubed turkey, ham and Spam in the past.

Ingredients:

Use any vegetables you like

• 1 LB      Pasta (fresh or dried)
• 2 TB     Lucini Tuscan Basil Olive Oil (Robust Garlic works as well)
• 1/4 C    Lucini Delicate Cucumber & Shallot Vinaigrette
• 1/4 tsp  Salt
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/4 C     Roasted Red pepper (chopped small)
• 1 C          Peas (fresh, shelled or frozen)
• 3             Scallions, (chopped small)
• 1/4 C     Olives (chopped, black, red or green)
• 1/4 C     Lucini Organic Parmiggiano Reggiano

Preparation:

Cook pasta according to directions until al dente.

Drain pasta well and coat with salt, pepper, olive oil and cucumber vinaigrette until well distributed.  Add vegetables and stir well.  Refrgerate for at least 1 hour (I find overnight is best).  Bring salad up to room temperature, top with grated parmesan and serve.

Maine Lobster Roll recipe

Lobster is the first thing that comes to mind when I think of foods from Maine.  Though not as abundant as it used to be, the tasty crustacean is still ubiquitous to coastal towns.  Nothing is more reminiscent of a summer weekend in Maine than a lobster roll served in a cardboard carrier with a side of chips and slaw!!!

Lobster rolls are great when prepared with freshly cooked lobster, but equally wonderful with leftovers from a lobster bake.  I actually like to switch out the mayo for Lucini Basil Infused Olive Oil, as it binds together the lobster ‘salad’ well without overpowering the wonderful lobster flavor that is the star of the roll.   Some people add cayenne or lemon, but I recommend serving the rolls with lemon wedges (and hot sauce) on the side.  There is a lot of debate about adding celery to lobster rolls, but I will add some if i’m in the mood.  So simple and a tasty treat!

Lobster is a great source of selenium, potassium and vitamin B12.

Cotton candy, sweetie go, lemme see the Lobster Roll

Ingredients:

• 1 LB     Lobster (meat from a 3 LB lobster, chopped or torn in large chunks)
• 1/4 C   Lucini Basil Infused Olive Oil (or the traditional mayo)
• 1/4 C  Celery (chopped fine; optional)
• 4           Hot Dog Buns (preferably the rectangular “New-England style”)
• 1 TB     Butter

Preparation:

Mix the ingredients, except the butter and buns and refrigerate.  Remove the lobster from the refrigerator 15 minutes before serving.  Melt butter on a griddle or in a skillet over medium heat.  Cook each side of buns until just golden.  Fill the buns with the lobster mix and serve with lemon wedges, hot sauce, chips and slaw!!

Syracuse Salt Potatoes recipe

One of the dishes I remember well from my youth is Salt Potatoes.  They were particularly wonderful when served outdoors – BBQ, picnic, pot luck, etc.  It turns out that they are particular to Central New York, especially the Syracuse area.  While they are normally served with a melted, partially-clarified butter, I prefer them with olive oil, which adds more of a flavor compliment (and I am a butter lover).  They are awesome with the new Lucini infused olive oils – each adds a different complexity to this wonderful potato preparation.  I remember some families added fresh chives, basil or thyme leaves, but the infused oils provide even more flavor.

The recipe really couldn’t be any simpler and when you use a young potato, particularly fresh from a garden or farmer’s market, you really have a knockout side dish.  This is nice to have in your repertoire for times when you would like a change from baked or mashed potatoes.

Ingredients:

Thats a lot of Salt Potatoes!

6 C     Water

1 C      Kosher Salt

2 LB   Potatoes (new, young, red bliss, etc.  should be consistent in size)

1/4 C  Butter (or Lucini Infused Extra Virgin Olive Oil)

Preparation:

Add the salt to the water and bring to a boil.  Add the potatoes and cook until tender (keep track of the smaller potatoes and removing any before overcooking) – about 20 minutes.  Strain any access water from the potatoes and then toss in butter, or better yet, one (or a selection) of the Lucini infused olive oils.

Roasted Potato Salad

This simple potato salad recipe is always a hit at family meals, picnics and barbecues.  If you find potatoes at a farmers market, those will work best in this recipe, as the potatoes are front and center here, not hiding behind strong mayonnaise or dressing. I love creamy potato salads as well, but this one brings out the full flavor of the potatoes through roasting, the light spices and fruity olive oil add a beautiful color and complimentary taste.  If so inclined, you can jazz it up a bit with some chopped olives, green peppers or even kim chee!

Ingredients:

• 1 LB   Potatoes (yukon gold, red bliss, etc.)
• 1 tsp  Turmeric
• 1 tsp  Smoked paprika
• 1 tsp  Chili Powder
• 1 tsp  Mustard Seed (or Flax Seed)
• 2 TB   light flavored Vinegar
• 1 TB    Salt (sea or grey salt work best)
• 1/4 C  Extra Virgin Olive Oil (try Lucini Tuscan Basil Infused Extra Virgin Olive Oil for a summery kick!)
• 2 TB   Chives
• 2 TB   Scallions (or Celery)

Preparation:

Preheat oven to 450.  Mix oil, turmeric, chili powder, paprika and mustard seed.  Cut potatoes into even, small bite size pieces and then toss in oil.  Roast potatoes for 10 minutes, transfer to a bowl and then cool in freezer until potatoes reach room temperature.

Mix other ingredients well.  Add potatoes and stir until all the potato pieces are coated.