olive oil

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

/ Ren

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired.

This post is part of Meatless Monday!

Rosemary, Garlic and Black Pepper-Grilled Lamb Chops

/ Ren

Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire.  Served with crimini mushroom wild rice and grilled yellow tomatoes..

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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil.  Cover and refrigerate 24 hours, turning once.  Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare.  Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.

To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes.  Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.

Roasted Tomato Basil Soup with Green Garlic-Fried Croutons

/ Ren

Fresh tomatoes are roasted then simmered in vegetable stock with sweet peppers and fresh basil, then topped with green garlic-fried croûtons, Asiago cheese and a drizzle of fruity, raw olive oil.

Roasting intensifies the flavor of the tomatoes, roasted yellow pepper adds sweetness and the fried green garlic adds a mellow bite.  Plenty of black pepper, fresh basil, olive oil and sharp cheese tie it all together..

Roasted Tomato Basil Soup with Green Garlic-Fried Croûtons, Asiago & Raw Olive Oil

3 pounds fresh, ripe tomatoes, divided
1 1/2 cups strong, homemade vegetable stock
1/2 red, yellow or orange bell pepper, blistered
3-4 bulbs green garlic plus a little of the green tops, slivered
handful fresh basil leaves, chiffonade-cut, divided
good quality raw olive oil
day-old sprouted wheat bread, cubed
1 tablespoon pastured butter
Asiago or Parmesan cheese, grated
coarse sea salt & freshly-ground black pepper

Wash and core tomatoes. Cut a small x at the pointed end of half of the tomatoes and plunge into boiling water for 30 seconds.  Allow to cool enough to handle, then slip the skins off, dice the tomatoes and add to a heavy pot along with the vegetable stock. Bring just to a boil, then reduce heat to medium-low and cook uncovered until reduced and darkened, about 30-40 minutes.

Broil the other half of the tomatoes with the bell pepper until blistered and somewhat blackened.  Place on a plate, cover with an inverted bowl and allow to steam for 5 minutes.  Once cool enough to handle, slip most of the skin from the tomatoes, chop and add to the soup pot.  Peel and dice the peppers and add to the along with 3/4 of the basil.

Melt butter in a heavy skillet over medium heat.  Add bread cubes and green garlic and fry until the croûtons are golden brown.  Sprinkle the croûtons with the grated cheese while still hot, then scoop the green garlic into the soup.  Simmer uncovered 15 minutes, then season to taste with salt and pepper.

To serve, ladle soup into bowls, drizzle with olive oil and garnish with warm croûtons and reserved fresh basil.

Slow-Roasted Wild Salmon with Genmaicha, Fried Capers and Caramelized Lemon

/ Ren

Wild Alaskan salmon is marinated in genmaicha-infused olive oil before being slow-roasted and served with a pan sauce of caramelized lemons, shallots, garlic, capers, parsley and butter..

Wild Salmon

Slow-Roasted Wild Salmon with Genmaicha 玄米茶, Fried Capers and Caramelized Lemon

For the Salmon

2 wild Alaskan fillets
6 oz extra-virgin olive oil
2 tablespoons genmaicha brown rice tea
1 teaspoon paprika
coarse sea salt and freshly-ground pepper

Heat olive oil in a small saucepan over medium-low heat until it reaches 185 degrees.  Remove pan from heat and stir in genmaicha.  Allow to steep until the oil reaches room temperature, about 30 minutes.  Pour cooled oil over salmon set in a shallow dish and marinate 1 hour.

Remove salmon from oil, drain briefly and place in a heavy skillet (skin side down) and season with salt, pepper and paprika. Roast in a 225 degree oven until it is brilliant red and flakes easily with a fork, about 12 minutes.

For the Sauce (adapted from a recipe by Michael Symon)

2 tablespoons pastured butter, divided
4 thick slices lemon
1 teaspoon capers
1 1/2 tablespoons shallots, minced
1 clove garlic, minced
1/4 cup parsley, coarsely chopped

Heat half of the butter in a heavy skillet over moderately high heat until the bitter begins to foam.  Add the lemon slices and cook until they begin to caramelize, about 3 minutes.  Flip the lemons over, add the capers and sauté 30 seconds.  Add the shallots and sauté another 30 seconds.  Add the garlic, parsley and the remaining butter and cook until the lemons begin to lose their shape, about 1-2 minutes.

To Serve

Spoon sauce in the center of a plate.  Place roasted salmon on top and garnish with lemon slices.  Serve immediately.

Roasted Winter Squash, Locked and Loaded

/ Ren

Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed..

Winter Squash, Roasted & Loaded

Winter Squash, Roasted & Loaded

Split a firm, thick-walled winter squash lengthwise through the stem.  Remove seeds and pulp, oil lightly and season with sea salt and freshly-ground black pepper.

Place the squash halves into a skillet or onto a baking sheet along with half of an onion, half of a poblano,  half of a red bell pepper and additional chunks of peeled squash and roast at 400 degrees until the peppers are blackened.

The squash halves might need more or less time depending, but don’t let them cook until they collapse.  Remove from oven and let stand 5 minutes.

Meanwhile, cook diced, thick-cut smoked bacon in a heavy skillet with a spoonful of whole cumin seeds.  Add roasted vegetables, toss in some roughly-chopped fresh cilantro and taste for salt and pepper.  Add a little vegetable or chicken stock to keep things moist.

Place roasted squash halves on a plate and fill with the vegetable mixture.  Serve with charro or black beans on the side if you like.