RICH BUTTERY WHOLE WHEAT EXTRA VIRGIN OLIVE OIL BANANA BREAD RECIPE

 

RICH BUTTERY WHOLE WHEAT EXTRA VIRGIN OLIVE OIL BANANA BREAD RECIPE

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Banana Bread


Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

 

PORTUGUESE OLIO NUOVO COBRANÇOSA PEASANT LOAF

 

PORTUGUESE COBRANÇOSA PEASANT LOAF

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This loaf is just out of the oven. It has Cobrançosa incorporated in the dough and drizzled over the loaf as it went in, and came out. Upon removing it from the oven, the test kitchen was positively perfumed with the fresh, herbaceous notes of this fantastically fresh, Ultra Premium olive oil.

The recipe below will work in a bread machine, stand mixer, or with good ol' fashioned hand kneading. This bread is a fantastic accompanying a hearty stew, or any dish that generates sauce or gravy for dipping.

Portuguese Cobrançosa Peasant Loaf
4 1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt or kosher salt
1 tablespoon light amber honey or granulated sugar
3 tablespoons + 3 tablespoons Cobrançosa Olive Oil from Portugal
1 1/2 cups warm water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan. Then add both flours, followed by the yeast last. Follow the manufacturer's instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes. The dough should be very soft, but not sticky. Add more flour, in small amounts as needed to keep the dough from sticking. Allow to rise in a warm spot for about an hour. Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf. Cover the dough with plastic wrap lightly greased with olive oil. Allow the dough to rise for 45 additional minutes

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with two tablespoons of Cobrançosa, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees. Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa. Allow to cool for at least 10 minutes before before serving. Best served warm!

 

ROASTED GARLIC WITH ROBUST SPANISH HOJIBLANCA

 

ROASTED GARLIC WITH ROBUST SPANISH HOJIBLANCA

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This recipe is extra simple and extra delicious. Slow roasting whole garlic heads brings out a nutty sweetness in the garlic and turns the cloves creamy and spreadable. A robust olive oil is a must here otherwise you will loose the lovely marriage of flavors as the character of olive oils with modest phenol content will dissipate under such heat.

The ways in which you can then use this "garlic candy" as I call it, are endless. You can use them in dressings, sauces, marinades, smeared on a slice of toasted baguette with a drizzle of olive oil and a pinch of sea salt, in aioli, on roasted meats, grilled meats, fish, chicken breast, with vegetables, on baked potatoes, in pasta, and on, and on...

Roasted Garlic with Robust Spanish Hojiblanca
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca, California Organic Mission, etc.

Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.

 

BAKLOUTI CHILI AGRUMATO - CHEDDAR CHEESE CORNBREAD

 

BAKLOUTI CHILI AGRUMATO - CHEDDAR CHEESE CORNBREAD


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Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
Ingredients

2 cups whole wheat flour
1/2 cup yellow cornmeal

2 tablespoons honey
1 tablespoon baking powder 1

1 teaspoons kosher salt

1 1/2 cups whole milk

2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved

2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper

Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.


Directions

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

Chipotle Black Bean Dip

 
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Chipotle Black Bean Dip

serve with tortilla chips, pita chips or raw veggies for a sure party favorite Ingredients

2 T Chipotle Olive Oil

½ C green onions, sliced

2 t coriander

2 t cumin

2 (15oz) cans black beans, rinsed/drained

⅓ C water

¼ C fresh lime juice

1½ C (10½oz) canned chipotle chiles in adobo sauce

¾ t Smoked or Spicy Sea Salt

½ C sour cream

½ C minced cilantro

Directions

1. Heat oil on medium heat. Add onions, coriander & cumin. Sauté until soft (3 minutes).

2. Add beans, ⅓ C water & simmer 7 minutes. Let cool for 5 minutes.

3. Put beans & remaining ingredients in food processor. Process until almost smooth. Serve.

 

Chocolate Blood Orange Waffles

 
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Chocolate Blood Orange Waffles

Chocolate Blood Orange Waffles

Ingredients:
1 1/2 cups whole wheat flour
3 tsp. Baking powder
1/2 tsp. salt
1/4 cup good quality cocoa powder
1/4 cup date sugar
1 cup plain yogurt
2 large eggs
4 Tbs. Blood Orange Agrumato Olive Oil

Instructions:
Preheat the waffle iron. Mix together to dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl and add to the dry ingredients, mixing gently until no spots of dry ingredients are visible. Use batter immediately in a greased, preheated waffle iron.
Serve warm waffles with fresh fruit or with topping off choice.