Tagged "Side Dish"


Caesar Salad Dressing

Posted by Rachel Dougherty on

 

Ingredients


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

Directions
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
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    Baked White Truffle Mac & Cheese

    Posted by Rachel Dougherty on

     

    White Truffle oil has a smooth and very intense flavor, a little goes a long way! Many of us grew up on mac and cheese, yet this is definitely not your mother’s mac! 

     

    Ingredients

    1 pound elbow macaroni, cooked al dente
    1 Tbs White Truffle Oil
    4 Tbs Unsalted Butter
    4 Tbs Flour
    2 Cups Whole Milk
    1/2 tsp Cayenne Pepper
    3/4 Cup Fontina Cheese, grated
    3/4 Cup Gruyere Cheese, grated
    3/4 Cup Extra Sharp Cheddar Cheese, grated
    1/4 Cup Parmesan Cheese, grated
    1/2 Cup Bread Crumbs
    Salt & Pepper to taste

    Method

    Preheat oven to 350 degrees. Cook pasta al dente according to package directions. While pasta is cooking, heat butter over medium heat in a saucepan. Whisk in flour to create a roux for the white sauce base. Simmer flour and butter over low heat for 5-7 minutes, then add milk in a steady stream, stirring, and simmer for 10 additional minutes. Do not allow to boil. Add salt, pepper, cayenne, and all the cheese except the Parmesan. Stir until all cheese is melted.

    Drain pasta and place in oiled baking dish. Pour cheese sauce over pasta and sprinkle top with bread crumbs and Parmesan. Bake for 15 minutes or until top is browned. Let rest for 10 minutes, then drizzle with white truffle oil.

    Serves 4-6 

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    Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

    Posted by Rachel Dougherty on

    Chicken Souvlaki 
    1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

    Marinade
    1 cup whole milk plain yogurt
    1/3 cup garlic olive oil
    juice from half a lemon
    1 tablespoon oregano white balsamic
    2 teaspoons kosher salt
    fresh ground pepper to taste

    Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours. 


    To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

    If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

    If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

    Serves 4-6

     


    Olive Oil Roasted Lemon Garlic Potatoes
    2 pounds waxy skin potatoes cut in half (or quarters if large)

    Marinade
    1/2 cup lemon olive oil
    5 cloves fresh garlic, minced
    3 tablespoons oregano white balsamic
    1/2 cup chicken stock or water
    2 teaspoons kosher salt
    fresh ground pepper to taste
    finely chopped fresh parsley (optional)

    Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

    Serves 6 as a side dish

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    Crunchy Kale Salad with Pomegranate Vinaigrette

    Posted by Rachel Dougherty on

    This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.

    Ingredients:

    1 bunch kale, wash, remove tough stems and chop
    1/4 small head red cabbage, chopped
    1 Cup nuts, roasted and chopped, such as cashews, walnuts, or peanuts
    2 medium carrots, peeled and grated
    1 Tablespoon Extra Virgin Olive Oil of your choice
    Salt and Pepper to taste

    Method:

    Combine all ingredients in large bowl and toss, set aside while you make the dressing.

    Kale Dressing

    Ingredients:

    1 small apple, diced
    2 cloves garlic, peeled
    1/4 Cup Herbes de Provence Olive Oil
    2 teaspoons honey
    1 1/2 Tablespoons Pomegranate Balsamic
    1 teaspoon curry powder
    Salt and Pepper to taste

    Method:

    Place all dressing ingredients in a food processor. Blend until smooth.

    To serve:

    Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.

    Serves 4

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    Olive Oil Mashed Potatoes

    Posted by Rachel Dougherty on

    Ingredients:


    2 pounds yellow fleshed potatoes, like Yukon Gold, peeled and cut into 1-inch chunks
    8 garlic cloves, peeled
    Salt and Pepper to taste
    ¼ cup of your favorite flavored or unflavored Extra Virgin Olive Oil

    Method:


    Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
    Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

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