Corn and Smoked Fish Chowder

I love corn chowder, but the addition of smoked fish and tasty Lucini infused oils really makes this chowder unique.  This recipe is another great way to use the wonderful corn appearing at local markets right now.  My favorite purveyor of smoked fish is Russ & Daughters – appetizing on the Lower East Side of Manhattan since 1914 – but any great local smoked fish will work well here.  I like to use a fresh green herb as a garnish and find dill balances up will with smoked fish.

 

I used dill as a garnish

 

 

Ingredients:

• 1         Onion (medium sweet onion, diced small)
• 4 C     Light Cream
• 4 C     Chicken stock (fish)
• 2 TB  Cornstarch
• 2 TB  Lucini Basil Infused Olive Oil
• 1 TB  Lucini Chili Infused Olive Oil
• 3 TB  Lucini Extra Virgin Olive Oil
• 2 C     Corn (fresh, kernels removed from cobs)
• 2        Potatoes (large potatoes peeled, diced small)
• 2 C     Smoked Fish (high quality)
• 4 TB  Chopped fresh Herbs (basil, dill, thyme, etc.)

Preparation:

Remove the cream and allow to reach room temperature.  Add the cornstarch to the cream and stir well.  Bring the stock to a boil in a saucepan and then add the cream and allow to simmer slowly until it reduces by two-thirds – 12-20 minutes.  Add the basil and chili oils and mix until well distributed.

Heat 2 TB of the olive oil over medium heat.  Add the onions and cook for 2-3 minutes – the onions should not brown.  Add the corn and potatoes and stir well as you cook the vegetables for 3 more minutes.  Strain the cream into your vegetable mixture.  Simmer until the potatoes are tender – 2-3 minutes.  Mix in the chopped smoked fish, season to taste with salt and pepper, add a chopped herb garnish, and serve.

Elote – Mexican Grilled Corn on the Cob

Here is a twist on that Mexican street food favorite – Elote.  There are many toppings available, but I love the most common combination of  heat, salt and citrusy lime.  Traditional recipes use butter and mayonnaise, but this healthier alternative is just as bursting with flavor.

Grilled corn goodness

Ingredients:

• 4  ears   Corn (on cob and in husk)
• 1/2 tsp  Chili Powder or Paprika
• 1/4 tsp  Salt
• 1/4 C     Lucini Fiery Chili Extra Virgin Olive Oil or Lucini Robust Garlic Extra Virgin Olive Oil
• 3/4 C     Lucini Stravecchio Parmigiano Reggiano (grated very fine, Cotija cheese is traditional)
• 1              Lime (quartered)

Preparation:

Start your grill.  Prepare the ears of corn by carefully peeling back the husk without damaging and then removing all of the silk.  Tie the open end with a piece of husk or cooking twine  and then soak the corn (husks and all) in cold water for 20 minutes.  Remove the and grill on a rack set about 6 inches over hot coals until the husks are charred – about 12-20 minutes.  Grills seem to heat radically so keep a close eye on your corn.  The corn is cooked when the kernels feel tender.

While corn is grilling, in a small bowl whisk together the olive oil and spices.

Brush the olive oil mixture onto hot cobs of corn and sprinkle with the cheese.  Season the corn with more salt, chili powder or paprika if desired.  Serve corn with the lime wedges – one wedge per ear of corn.

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.

Maple Chicken recipe – Vermont

Maple Chicken is a traditional chicken preparation in Vermont.  Of course, maple syrup is the culinary pride of the state and I find it pairs well with chicken and pork.  The combination of maple syrup and balsamic vinegar may seem like it will be too sweet, but here the balsamic actually cuts the bright, sugary syrup, adding a sour note to the sauce.  Sometimes I use the balsamic in more traditional savory sauces and gravy and there it contributes more sweetness.

I love paring this dish with broccoli rabe, because its slight bitterness makes a nice counterpoint to the sweet maple sauce, and mushrooms for their earthy, umami quality.

Ready to eat

Ingredients:

• 1              Chicken (whole, cut up into quarters)
• 1 tsp       Sea Salt
• 1/2 tsp  Black Pepper (fresh, ground)
• 1/2 tsp  Smoked Paprika (optional)
• 1/4 tsp  Cayenne Pepper (optional)
• 1 TB        Lucini Extra Virgin Olive Oil
• 2 TB        Maple Syrup (pure Vermont, of course!)
• 2 TB        Lucini 10-Year Gran Riserva Balsamico
• 1 TB        Lucini Delicate Lemon-Infused Extra Virgin Olive Oil

Preparation:

Preheat the oven to 400 degrees.  Wash and dry the chicken parts well, then season with the salt, pepper and, if using,  paprika/cayenne pepper.  Allow the chicken to sit for 10 minutes.  While the chicken sits, make the sauce by heating the maple syrup over medium flame for 1 minute and then add the balsamic.  Simmer until the syrup ‘melts’ and the sauce has an even color.

Place the chicken in a well-oiled baking dish and then top with half of the sauce.  Bake uncovered for 40-50 minutes, until the internal temperature of the breast is 160 degrees.  Drizzle the chicken with the lemon oil, turn down the temperature to 300 degrees and bake for 10 more minutes – the chicken should have a deep brown color, but not black.  Remove from the oven, top with the remaining sauce and serve.

Collard Greens recipe

Collard greens are one of my favorite dark leafy green foods to cook.  There are many different ways to prepare them, from traditional to creative.  Most people seem to think of them as an overcooked or over sweetened mess, but if prepared correctly, they are actually full of nutritious goodness and are an excellent source of, among other things, calcium, lutein and vitamin K.  This recipe reflects my preference for smoked turkey wings, but I have included ham substitutions.  For a vegan/vegetarian version, I  have replaced the turkey with a chipotle pepper during cooking and a splash of garlic or basil infused olive oil before serving.

The finished product!

Ingredients:

• 2 C         Water (Or mushroom stock if not using meat)
• 1/2 LB  Smoked Turkey Wings or Neck (you can also use a ham hock or 1/2 LB of pork ham scraps)
• 1 LB       Collard Greens
• 2 TB       Lucini Extra Virgin Olive Oil
• 1/2 tsp  Salt
• 1/2 tsp  Black Pepper (fresh ground)
• 1/2 tsp  Hot Pepper (dried, crushed)
• 1 tsp      Honey
• 1 tsp      Lucini Pinot Grigio Vinegar (use only an exceptionally smooth, mellow vinegar like Lucini or skip)

Preparation:

In a large pot, bring the water to boil over high heat.  Add smoked turkey, reduce the heat and simmer, covered, for 1 hour.

While the turkey is cooking, clean the collard greens well until all the dirt and grit has been removed.  Chop into large pieces.

Add the collards, olive oil, salt, black pepper, hot pepper, honey and vinegar to the pot. Return to a boil, then reduce the heat immediately and simmer covered for 30 minutes longer.  Chop the turkey meat and add it to the collards. All four of Lucini Infused Extra Virgin Olive Oils, particularly the Chili, are excellent finishes for this dish.

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.

Delicate Lemon Olive Oil Cake

I have enjoyed baking with Lucini for quite awhile. Oatmeal cookies with cranberries and pomegranates, chocolate almond biscotti, focaccia bread with garlic soaked in Lucini’s Savory Fig Balsamico, pizza dough and even brownies can get a healthy jolt of good for you oils. Using Lucini Olive oil in baking is great for my vegan and vegetarian friends and a necessity when my young nephew became lactose intolerant. I know it seems like I can’t get enough of the Delicate Lemon Extra Virgin Olive Oil and the truth is I can’t. I had to bring a cake to an event and I got busy with my Lucini and created this masterpiece of a simple show stopping dessert.

¾ Cup Lemon Zest
3 eggs
2-¼ cups sugar
2 cups Lucini Delicate Lemon Extra Virgin Olive Oil
1 cup Lemon Juice
2 ½ cups flout
½ Teaspoon Baking powder
½ teaspoon baking soda
½ teaspoon salt

Generously spray a bunt pan with bakers joy. Set rack in the middle of the oven and pre heat to 350. Whisk the eggs and the zest in a large mixing bowl. Whisk in 1 cup of the sugar and whisk for 1 minute then add the olive oil and the lemon juice and whisk for another minute. I another bowl whisk together the remaining sugar and the rest of the dry ingredients. Whisk the dry ingredients with the egg mixture in three batches, whisking each one until smooth before adding the next. Pour into bunt pan. Bake for 50- 60 minutes. Cool for 5 minutes and then carefully remove and cool completely on the racks. You can sprinkle with powder sugar or mix ½ cup powder sugar with 4 tablespoons lemon juice and drizzle over the cake.

Gwen Kenneally

BacktotheKitchen.net

Black Bean, Mango and Lentil Salad

This recipe is very simple, healthy and flavorful, a spin on ubiquitous Three Bean Salad.  There is room to have a lot of fun with substitutions here:  any cooked lentils can be used – for example green, black beluga or red.  Papaya or melon will work instead of mango, scallions substitute for red onion, and garbanzo, adzuki or kidney beans can replace the black beans.  I have also thrown in cucumber, corn, parsley and bulgur.  It is a fun salad to bring to picnics or social meals – just refrigerate for 20 minutes and the salad will get back to room temperature on your travels.  Double the recipe and you will have a nice side dish for your lunch the following day!

Ingredients:

• 1/2  C     Mango, chopped
• 1  C         canned Black beans, rinsed and drained
• 1/2  C     Red Bell Pepper
• 1/2 C      cooked lentils
• 1               Jalapeño pepper, seeded and chopped fine
• 1/4 C      Red Onion, chopped fine
• 2 TB        fresh Cilantro, chopped fine
• 2 TB        Lime Juice, fresh squeezed
• 2 TB        Orange Juice, fresh squeezed or purchased
• 1/2  tsp  Salt
• 2 TB        Lucini Garlic – Infused Extra Virgin Olive Oil
  
  

Preparation:  Mix ingredients well in serving bowl.  Chill for 20 minutes and then bring to room temperature for 10 minutes before serving.

Hummus with Delicate Lemon Extra Virgin Olive Oil

As a chef I have been playing with Lucini for many years. I promise to share recipes using some of the other amazing products but right now I am hooked on the Lucini Delicate Lemon Virgin Olive Oil. It may not be me as much as my 13-year-old daughter. She is awesome with many gifts and talents and one happens to be cooking. She is just starting to be interested in her mom’s passion. She resisted for most of her life.” No offense mommy, but I don’t ever want to be a chef.” I made my standard hummus and she took over creating something so delicious. Emma poured some Delicate Lemon Extra Virgin Olive oil, chopped up some fresh parsley and grabbed a handful of pine nuts! We served it up with some homemade pita bread and it was the hit of the evening!

Emma Rose’s Hummus
2-cups (cooked or can) garbanzo beans (chickpeas)
3 cloves garlic, peeled
8 tablespoons lemon juice
1-teaspoon salt
1/2 cup Tahiti (sesame seed butter)
2 tablespoons Lucini extra virgin olive oil
1/4-teaspoon cumin
1/4-teaspoon cayenne pepper
For the top-
3 Tablespoons Lucini Delicate Lemon Extra Virgin Olive Oil
3 tablespoons pine nuts
2 tablespoons freshly chopped parsley

Pita Bread
1 (1/4 oz) package active dry yeast (about 2 1/4 tsp)
1 1/2 cup lukewarm water (100 – 110 deg. F; hot to the touch)
4 cups flour
1 1/2 teaspoon salt
2 tablespoons Lucini Extra Virgin Olive Oil

Dissolve yeast in 1/2-cup lukewarm water stir and let stand for 10 minutes until frothy. Whisk in the olive oil. Stir together the flour and salt in the bowl of an electric mixer. Stir in the liquid mixture until well combined. Place the bowl onto the mixer fitted with a dough hook. Mix on the lowest speed for 3 minutes. Stop the mixer and let rest for 15 minutes. Mix for another 3 minutes on medium speed until elastic and smooth. Scrape into a well-oiled bowl. Turn the dough so all is covered with oil and press a piece of plastic wrap against the surface of the dough and cover with a towel and place in a warm draft free place and let rise until double in size about one hour. When dough has nearly doubled in size, punch down, knead lightly, roll out a ‘rope’ and pinch off 12
handfuls to form into balls about the size of tangerines. Put pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access, pre-heat oven to 500 degrees. Put balls on a lightly floured surface a few inches apart, cover with a clean towel and let rest for 15 minutes. On your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round disk of the desired thickness about1/4 inch thick and about 5″ across. Set aside, covered, for another 10 minutes. Middle Eastern bread ovens are very hot, with a very hot floor. The bread is put on long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top. To achieve the effect use the bottom rack of the oven and a pre-heated pizza stone or baking sheet transferring as many disks as fit without overlapping. To the hot stone or sheet and baking for about 4 minutes – when the bread has ‘popped’ and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is and how hot the oven is. Transfer the pita to racks as they are baked. They will deflate as they cool, but will remain split on the inside. Continue until all disks are baked.

GWEN KENNEALLY

BacktotheKitchen.net

Gwenkencook@aol.com

Fig Balsamic Vinaigrette – salad dressing, marinade, sauce & more

This simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!

Ingredients:

1/3 C      Lucini Fig Infused Balsamic

1 tsp       fresh Garlic, minced

1 tsp       Salt

1/4 tsp  Black pepper

1/2 tsp  Lemon Peel, grated fine

1/2 C     Lucini Basil – Infused Extra Virgin

Preparation:

In a bowl, whisk together fig balsamic, garlic, salt and black pepper.  Add garlic and lemon peel and stir.

Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy.  If  you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.