Calendula-Infused Herbal Oil
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.
Ingredients:
Calendula flowers
Olive oil
Method:
1. Fill a glass canning jar â…” of the way full with dried calendula flowers. If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.
2. Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand. Stir well and cap the jar tightly.
3. Place the jar in a warm, sunny windowsill and shake once or more daily. After about a week, strain the herbs out using cheesecloth. Pour the infused oil into glass bottles and store in a cool, dark place.
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Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!
Ingredients:
1-2 cups high-quality olive oil
Small bundle of fresh thyme stems (leaves still attached), thoroughly washed and dried
Rind of 1 Meyer lemon
Method:
1. Heat the olive oil in a small saucepan.
2. Add the thyme stems and lemon rind and allow to steep several minutes in the oil (oil temperature should be 180°).
3. Cool, strain the oil of thyme and lemon and then pour into a resealable container until ready to use.
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Roasted Garlic, Three Ways
The Hungry Mouse blog shares favorite ways to enjoy this essential aromatic ingredient: roasted, in compound butter and as an infused oil.
Ingredients:
Whole heads of garlic
8 tablespoons butter
Olive oil
Method:Â
1. Roasted: Preheat oven to 350°. Cut head(s) off of garlic about half-inch from the top, set trimmed head(s) in baking dish. (You may discard tips, or toss them into the baking dish—just keep an eye on them during roasting as these small pieces burn more easily.) Drizzle garlic with a generous swig of olive oil, seeping oil down into the head(s). Cover dish with aluminum foil, roast for 30-45 minutes until garlic is a deep caramel color and soft. Remove cloves from skin with sharp paring knife.
2. Compound Butter: Cut a stick of butter into small pieces and set in a bowl to soften. Once soft, add in mashed roasted garlic and mix together with a fork. (For 1 stick of butter, add the equivalent of half head of roasted garlic. Feel free to play with this ratio for stronger—or more subtle—versions!) Refrigerate until ready for use. Use to make garlic bread, stir it into mashed potatoes or to garnish a grilled steak.
3. Infused Oil: Set strainer over a small bowl. Take baking pan with extra olive oil and garlic skins and strain into bowl, pressing garlic skins with a spoon to squeeze out any and all extra oil. Keep garlic-infused oil in the fridge, use within one week.
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Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt
Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.
2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.
3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.
5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.
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Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups focaccia bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup basil-infused olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled chevre cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the focaccia cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, feta and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
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Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.
Ingredients:
Eggs
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 egg and drop into the pan, seasoning generously with salt and pepper.
2. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with as many eggs as you please, adding in additional olive oil as needed.
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Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Ingredients:
1 head Chioggia radicchio
2-4 tablespoons olive oil
4 teaspoons balsamic vinegar
Coarse sea salt and fresh ground pepper
Method:
1. Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
2. Preheat grill to medium-high and oil the grill rack.
3. Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
4. Transfer the radicchio to a platter and drizzle each piece with about ½ teaspoon olive oil and ½ teaspoon vinegar. Season with additional salt and pepper, if desired.
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Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Ingredients:
4 cups Pain au Levain bread, cut into large cubes
2-3 heirloom tomatoes, sliced
½ cup good-quality olive oil
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly-crumbled feta or goat cheese
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan to medium-high heat. Toss the bread cubes with about 2 tablespoons of the olive oil. Grill the bread cubes until lightly charred, turning frequently with tongs. (A grill basket works well for this if you have it; otherwise watch that you don’t lose the croutons down the grate!) Remove from the grill and reserve.
2. On a large platter, arrange the heirloom tomato slices and drizzle with the remaining olive oil, and season generously with salt and pepper. Garnish with the chopped basil, cheese and grilled bread croutons and drizzle with another swirl of olive oil and, if desired, balsamic vinegar as well.
Variation: If you can find it, this salad is amazing topped with burrata cheese instead of the crumbled soft cheese!
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