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Roasted chicken, vegetables and potatoes has become the norm for my family for most Sunday dinners in the late fall and winter. The goal is to start off the week with a healthy well-rounded meal that can be stretched into a second dinner on Tuesday of hearty chicken soup. Organic free-range chicken and fresh vegetables are preferred and can be found in your local supermarket. Choose an olive oil with sage infusion and follow below steps for seasoning.
Ingredients:
6-7 pound organic chicken
Two cups of raw carrots washed (not peeled) cut into 2 inch lengths and halved
Two cups of celery stalked washed and cut into 2 inch lengths
Large Yellow onion peeled and quartered
One Garlic clove peeled, smashed and diced
One delicious red apple quartered
¼ cup of Extra Virgin Olive Oil
1/2 cup of Chicken broth
½ teaspoon of celery salt
1/4 teaspoon of Old Bay Seasoning
Ground pepper
Himalayan Sea Salt
Herb de Provence
Rosemary Springs
Lemon wedges
Step one:
Set Oven to 400
Use a roasting pan approximate size 14 x 10
Remove gizzard and livers from the chicken.
We don’t rinse but if you do, pat dry.
Place the chicken in the pan and pour some olive oil into the chicken.
Sprinkle chopped garlic clove, celery salt, Old Bay and cracked pepper into the chicken
Insert two onion quarters and two apple quarters into the chicken
Tilting chicken up, pour more olive oil into the chicken. Lay chicken down and close chicken with fat skins and leaving space for baster
Pour remaining olive oil over chicken and rub all over chicken and legs and wings
Season with salt, ground pepper and Herb de Provence
Tie legs together
Place Rosemary springs and lemon wedges around base of chicken in pan
Pour chicken broth slowly in pan
Step two:
Place the roasting pan mid-level in the oven and
Reduce heat to 350 after 15 minutes
Roast time is approximately 1:40 – 2 hours.
Have a baster on hand – after an hour, baste every 15 minutes…Don’t forget to baste interior and few times to keep internal area moist
Close to done, I check legs…if fairly loose, I remove and cover for 15 minutes before carving.
Step Three:
Carving: You may have your own way to carve:
I cut the legs off and cut the meat to the bone and set aside to serve with breast meat.
Wings are up to grab
I cut the whole breast off and then slice the breast vertically into moderate size pieces.
Serves (4)
Step 4:
When chicken has cooled, I carve all available bits of chicken and place in a storage container with the uneaten carved breasts and dark meats. I place the carcass in a pot for ready to simmer with left over bones to extract flavor to add to soup preparation.
See our chicken soup recipe in next section
Roasted Chicken with Tahoe Gourmet Foods Extra Virgin Olive Oil
Home made chicken soup can be adventurous with lots of opportunity to make each pot of soup with a creative flair. Here is a recipe that you can interchange based on taste and desire something a little each time. make enough for leftovers, this recipe gets better on the second or third serving.
Ingredients:
Leftover chicken parts
One – two chicken breasts. Depends on how much chicken meat you have left over pr how much meat chunks you want in the final soup. (sometimes we save for chicken sandwiches the next day)
Two quarts of chicken stock
Fresh celery stock – rinse and separate stalks, setting aside center stalks – dice celery leaves
Fresh carrots – Rinse, cut and cut 1-inch lengths, cut larger ends in half
Carrot tops – if available – dice ¼ cup
Two yellow onions – Cut in half – slice from side to make full length pieces and separate
Four cloves of garlic peeled, smashed and diced
Two Shallots – peeled, cut in slices and diced
Five – six scallions – roots cut off, slice in ¼ inch lengths
One small bag of baby spinach
½ small bag of kale - cut in medium pieces including stems
¼ bunch of parsley
½ teaspoon of sea salt
½ teaspoon on cracked pepper
¼ cup of Extra Version Olive Oil (Tuscan Herb Infused is our favorite)
¼ teaspoon of chili powder
1 teaspoon of Italian seasoning
One lemon
2-3 bay leaves
½ teaspoon of salary salt
One lbs. of Orzo or 1 bag of egg noodles to be cooked separately before serving
Parmesan block shaved to ½ to be served on top of the served bowel
Fresh Kalamata Ciabatta Loaf ( we get our from https://truckeesourdough.com/index.php/kalamata-ciabatta-loaf)
Step One:
In a frying pan lightly cook the chicken breast(s) and dice into medium size cubes
In a medium/large soup pot break up carcass and add all left-over chicken parts/bones/livers/gizzard.
Add 2-3 cups of water so parts are ¾ covered. Bring to boil and then simmer for 2-3 hours (Be sure to replenish with water while simmering. The objective is to create a liquid stock that will be added to the body of the soup once the parts are reduced.)
In a large soup pot – combine prepped items listed in ingredients above
Squeeze ½ lemon and drop ½ in the soup
Add 1.5 cartons of chicken stock (save last ½ for later)
Add 2 cups of warm water
Bring to a boil – then reduce heat to a active simmer for 3-4 hours. Be sure to check liquid level add remaining stock or ½ cup of warm water.
Step Two:
You can decide to add the baby spinach and kale based on how cooked you want each to be. We prefer to add in the last hour, so it still has some shape and crunchy stalks from the kale.
When serving, shave Parmesan to be added on top of soup in bowl.
Cut second half of lemon in wedges and serve with each bowl
Add salt and ground pepper to individual taste
Step Three:
Boil water in a pasta pot and cook per pasta directions
Cut Ciabatta bread in ½ slices, butter, top with Tuscan Herb EVOO and shaved Parmesan – broil for 2-3 minutes before serving
Strain pasta, stir in 2 tablespoons of Tuscan Herb EVOO and place servings in bottom of soup bowl then add soup contents topping with shaved Parmesan
Summary: Of course, there can be different combinations of seasonings, cheese and pasta. We change it up as we go. I usually begin the process during lunch with dinner served with a mixed salad of choice to balance out the meal using a EVOO and infused dark balsamic. I try to make enough soup for lunches the next day or two. The list of ingredients seems long, but if your cabinet is properly supplied, it becomes wrote after many preparations. We keep the pasta separate so that it does not lose its texture (al dente) and become too soft from over cooking. Make enough pasta to add to your lunch bowl heating combined items in the microwave for 2-3 minutes, stir and then 1-2 minutes hot to taste) Also, if you are gone all day, then use your crock pot and set an “low setting” when you leave in the morning and then set on high for the last hour or so when you get home in the evening. There are lots of vegetable combinations to make it different. So, change it up when doing your shopping in the vegetable section. Oh, and don’t forget a nice bottle of Chardonnay or Pinot Noir based on your mood! Bon Appetit!
Chicken Soup
Because we are so in love with Pumpkin seed oil, in season, we have made Pumpkin soup from a recipe from our friends at GEA. When a pumpkin is not available, butternut squash can be used in the same proportions as pumpkin. We promise this soup will become a favorite. Easy to make and serve for a dinner party or lunch!
Ingredients:
Preparation:Cut the pumpkin or B squash into 2 inch slices. Cut the skin off and scrape seeds out. Cut into chunks.Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.Remove from heat and use a stick blender to blend until smooth.Season to taste with salt and pepper.Ladle soup into bowls, drizzle over a bit of cream and with a few drops of pumpkin seed oil. Serve with crusty bread! Bon appétit!
Pumpkin Soup made with GEA Stajersko prekmursko pumpkin seed oil from Slovenia
This is a quick and easy meal to prepare for your family or friends. Fresh lemons and the use of Meyer Lemon Infused Extra Virgin Olive Oil makes this recipe tarty and tasty. We are quite liberal with adding olive oil in addition to the butter. You can include your own additional seasoning to taste. We have also used fettuccine from "al dente Pasta Company" that takes just a few minutes to cook.
Ingredients
Four tablespoons of butter
Four tablespoons of Meyer Lemon Infused Laconiko Extra Virgin Olive Oil
One pound of large cooked shrimp tails off
Four cloves of garlic crushed and minced
Two Fresh lemon quartered
Two heads of broccoli cut and stems
Six Tablespoons of capers
Two tablespoons of caper brine
San Francisco Himalayan Sea Salt to taste
Three tablespoons of chicken broth
Freshly shaved Parmesan
Cooking Instructions (15 minutes)
Step One:
In a large skillet (non-stick preferred) melt butter and lightly brown garlic. Add shrimp and sauté 3-4 minutes over medium heat. Remove and set aside
Step Two:
In large pot, bring water to boil and cook linguine to directions. Back in the pot, add two tablespoons of Meyer Lemon Olive Oil, stir and cover. Its important to complete this step at the same time step three is completed.
Step Three:
Add butter and broccoli and sauté 5 – 7 minutes over medium heat. Add olive oil. With broccoli near soft, add shrimp, capers and brine. Squeeze four lemon wedges and drop wedges into the pan. Salt to taste. Add chicken broth last two minutes. Sauté 4-5 minutes.
Ready to serve on warmed plates, serve proportionate amounts of pasta, then proportionate amounts of shrimp and broccoli, pour pan juices over each serving. Sprinkle Parmesan.
Additional Item: Sour Round Bread sliced and halved, buttered and lightly covered with fresh shaved parmesan. On a cookie sheet, place under oven broiler for 3-4 minutes until edges are golden brown and parmesan is slightly caramelized.
Cesar Salad
Bon Appetit!
If you don't want to do a lot of preparation, but relax with a glass a wine while the the ingredients roast and sauté, this is the dish!
· 2 cups roughly chopped cauliflower florets
· 3 tablespoons olive oil
· Kosher salt and freshly ground black pepper
· 3 tablespoons butter, at room temperature
· 1 teaspoon rosemary, finely chopped
· 1 tablespoon capers, lightly chopped
· 1 teaspoon garlic, minced
· 1 lemon, zested and juiced
· 1½ pounds jumbo shrimp, peeled
· ¼ cup almonds, roughly chopped
· 1 tablespoon minced parsley
1. Preheat oven to 450 degrees. Toss cauliflower with 1 tablespoon oil and a pinch of salt. Spread cauliflower across a sheet tray and roast until browned in spots and al dente, about 15 minutes.
2. Meanwhile, (Or in advance) make compound butter: In a small bowl or food processor, mix butter, rosemary, capers, garlic and lemon zest until well combined. Cover and refrigerate at least 10 minutes. (You can make extra and store in the frig for multiple other pasta recipes! Yum!)
3. Pat shrimp dry and season with salt and pepper. Set a large sauté pan over high heat. Once hot, add remaining oil. Lay shrimp into pan, spread out evenly in a single layer, and sear on one side, 2 minutes. Add roast cauliflower, almonds and compound butter. Cook, tossing, until shrimp is just cooked and butter slicks everything, 1-2 minutes. If pan looks dry, add a splash of water to stretch the buttery glaze. Toss in parsley and season with salt and lemon juice. Serve immediately:) Bon Appetit!
Ice cream with pumpkin seed oil and caramelized pumpkin seeds
Ingredients:
Preparation:
To caramelize pumpkin seeds, bring water and sugar to boil, add pumpkin seeds to the pan and slowly heat until the seeds swell up and turn golden brown. Put a few balls of vanilla ice cream in a dessert bowl, add 1 to 2 tablespoons of GEA Pumpkin Seed Oil per serving and decorate the dessert with caramelized pumpkin seeds.
You can also whip the ice cream in a blender until creamy. While whipping, add pumpkin seed oil and minced caramelized pumpkin seeds. Bon appétit!
Other ways to incorporate Pumpkin Seed Oil in you baking!
Pumpkin Oil and Chocolate Chip Muffins
Ingredients:
Preparation: Separate the egg whites and egg yolks. Beat the egg whites until stiff. Gradually add the sugar and continue beating until stiff peaks form. Mix in the egg yolks. Add the oil, flour, baking powder and chocolate chips. Pour the batter into the muffin tins and bake at 180°C for 20 min.Once the muffins have cooled, top with a frosting of your choice and sprinkle with roasted pumpkin seeds.
Bon appétit!
What is Olive Oil cake?
"Breakfast, lunch or dinner or anytime in between.... You'll die when you have a piece of this cake. I almost did the first time I tried it and now I beg Deb to make it more often then any of her other fresh baked products". (Spencer)
The texture is super moist and the olive oil gives it a beautiful aroma as it blends with the orange
Ingredients
2 cups all-purpose flour
1 1/2 cups plus 2 tablespoons sugar
2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup blood orange infused extra-virgin olive oil
1 1/4 cup milk (or LACTAID)
3 large eggs
Grated orange zest from one orange
1/4 cup fresh orange juice
1/4 cup Grand Marnier
Preparation:
Heat the oven to 350°. Spray a 9-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool.
Don't eat it all at once!
We follow the the new recipes from "A Family Feast". And we love to make a lemon and caper sauce. You can swap out most of the butter and and use lemon infused olive oil. This recipe will work with any white fish like Tilapia, Scrod, Flounder or Trout!
INGREDIENTS
1 pound fresh halibut, skinned* and cut into two equal portions
4 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
Few grinds black pepper
3–4 slices lemon (we used Meyer lemons but regular lemon will do)
2 teaspoon fresh garlic, finely chopped
¼ cup white wine such as Chardonnay
2 tablespoons lemon juice
2 tablespoon capers drained
2 tablespoons fresh flat leaf parsley chopped
Salt the top of the fish with just a small sprinkle of kosher or sea salt.
Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.
Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over.
Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little under cooked in the center is fine. It will continue to cook outside of the pan.
Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.
Pour off all but two tablespoons of the fat left in the pan. Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan.
Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate. Then add the lemon juice, capers and parsley. Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.
Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and use a spoon to spoon the sauce over the top and cook for 30 seconds then remove to a platter and serve.
Serve each portion with a cooked lemon slice and some of the pan sauce.
Bon Appetit
Quick and easy to prepare!
"Have you ever eaten a sandwich and thought, "Hmmm, something is missing"....or eaten the same old boring pasta just begging for a way to spice it up a little. How about some fresh and simple PESTO!!"
Ingredients
Preparation
1. Rinse and dry approximately 2 cups of fresh basil leaves;
2. Place basil leaves in a food processor along with garlic cloves, parmesan cheese, and walnuts;
3. Pulse for 2-3 seconds until walnuts and basil become medium sized pieces;
4. Slowly, drizzle in LACONIKO olive oil until you get a coarse consistency. Add in salt and pepper and pulse a few more seconds;
5. Take a small spatula and scoop out your delicious pesto into a bowl; Add a few basil leaves on top for decoration and serve with pita chips surrounding it, spread it on your favorite panini, or mix it with some hot pasta to create an amazing meal for your friends and family.
Bon Appetit
Our local butcher shared this recipe with Deb. There can be variations to the mixture, but here is the preparation for the contents and time in the oven! Yum!
1 1/2-2 pounds skinless, boneless chicken breast (you can use bone in chicken, but prep time is longer)
2-3 cups chicken broth enough to cover the breasts and additional later
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups half and half
2-3 tablespoons butter
2 tablespoons of Extra Virgin olive oil
1 egg, lightly beaten
1 chopped sweet onion
1 cup chopped celery
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables thawed or sautéed green beans, corn, carrots and peas.
2 potatoes, cooked until tender and chopped into small squares (or use 1 can small potatoes & chop them)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
2 (9 inch) pastry for a double crust pie or just one on top if you decide to eliminate the bottom pastry
Bon Appetit!
We love to marinate with a chimichurri and olive oil mix! But this recipe creates a spicy topping!
Chimichurri is like Argentinian pesto. Heavy on the cilantro and parsley instead of basil, with just a touch of acidity from red wine vinegar and a little heat from fresh or dried chilis, it works wonderfully as a sauce for roasted meats or a dressing for your lunchtime salad. Try it as a dipping sauce for peel and eat shrimp, grilled veggies or just a few warm slices of crusty sourdough bread.
This recipe is made with a blender and takes less than 10 minutes to throw together.
You can adjust this recipe as you see fit, add more or less garlic or spices depending on your palate and tastes. Try using a medium-intensity, all-purpose extra virgin olive oil that allows the delicate cilantro to shine through.
Store this sauce in the refrigerator for up to a week. If you find it has thickened too much after a few days in the refrigerator allow it half an hour at room temperature to warm up before using.
"Treat your guests with our simple and delicious baked salmon recipe, what better!"
Set oven to 350. In a Pyrex 8" casserole, pour in olive oil, season the both sides of the fish with salt, pepper. Squeeze lemon on each filet. Leave lemon wedges on top. Place the 4 sprigs of thyme on each fillet. Place the dish on the second from the bottom rack. Cook for 20 minutes. Serve with fresh lemon wedges on top of each fillet. (Recommend steamed asparagus topped with our Lemon Extra Virgin Olive Oil and couscous.)
Bon Appetit!
One of our favorite seafood dinners. Takes minutes to prepare and minutes to cook.
Bon Appetit!
Tahoe Gourmet Foods, LLC. - Tahoe City, CA 96140 US
Email: help@tahoegourmetbaskets.com
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