Courtesy of www.COLAVITARECIPES.com
Also known as a Spanish Omelet, the potatoes and onions make this Spanish tortilla crispy and give it tons of flavor and add a great touch to any breakfast.
1 1/2 cups Colavita Extra Virgin Oliv4 medium Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds (about 1¾ lb.)
2 medium onions, cut into ¼-inch dice (about 12 oz.)
6 large eggs
2 tbsp chopped fresh flat-leaf parsley
1 3/4 tsp kosher salt
freshly ground black pepper
Line a large plate with paper towels. Heat the oil over medium heat in a 10-inch nonstick skillet. Add half of the potatoes; they should sizzle. Cook, turning carefully, until tender but not dark, about 4 minutes. Transfer to the plate with a slotted spatula. Cook the remaining potatoes the same way. Add the onions to the oil and cook until softened, about 7 minutes. Transfer to the plate with the potatoes. Pour off all but 2 Tbs. of oil from the pan.
Beat the eggs, parsley, salt, and several grinds of pepper in a large bowl. Add the potatoes and onions and mix gently to combine. Discard the paper towels and reserve the plate. Heat the pan with the oil over medium-low heat. Add the egg mixture, pressing gently so it is even. Cook until the edges and bottom are completely set and browned, using a spatula to peek under the tortilla; it should hold together but the top middle will be raw, about 8 minutes.
Slide the tortilla onto the plate. Wearing oven mitts, place the pan upside down over the tortilla and turn over so the plate is on top. Continue to cook the tortilla over medium-low heat until cooked through, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut into 1½-inch squares, and serve warm or room temperature.
Courtesy of www.EFFIESHOMEMADE.com
6 Effie’s Oatcakes
2 T. unsalted butter, melted
2 ½ c. whole milk
2/3 c. honey
1 vanilla bean
Pinch sea salt
3 T. cornstarch
2 T. unsalted butter
1/3 c. + 3 T. Dark Rum
½ c. Raisins
Break the Oatcakes into the bowl of a food processor and process until you have a fine crumb. Transfer to a bowl and add the melted butter to form a moistened meal.
Press the Oatcake mixture into the bottom of glass dessert bowls, ramekins, mason jars, etc. and set aside.
In a small sauce pan add the 1/3 c. of rum and heat on high to flame the alcohol and reduce the liquid by half. Set aside.
In a small bowl combine the raisins with the remaining 3 T. rum to plump the raisins and set aside.
Split the vanilla bean down the center lengthwise and scrape out the seeds. Add the seeds and the pod to a sauce pan with 2 c. of milk & a good pinch of sea salt. Heat the milk mixture on medium until just about to boil. Remove from the heat.
In a small bowl whisk together the cornstarch and ½ c. of milk to combine. Return the heated milk to the stovetop and add the cornstarch mixture. Stir regularly on a medium heat until the mixture begins to thicken and about to reach a boil, about 5 minutes. Reduce the heat to a simmer and stir the pudding continuously for about 5 more minutes until thick.
Off the heat add the reserved plumped raisins, reduced rum and the butter. Taste for seasoning and adjust accordingly.
Pour the pudding into the prepared dishes and place plastic directly on top of the pudding surface to avoid a skin forming. Refrigerate for at least 3 hours before serving.
Top with a dollop of whipped cream and more Oatcakes are always a good addition!
Decadent and delicate Garlic & Dill Chèvre balls rolled in panko and pan fried, making an easy and popular appetizer to delight your friends and family!
Garlic & Dill Chèvre (7 oz)
1/2 cup flour
1/2 cup panic
1 cup marinara sauce
1/2 cup olive oil
parsley for garnish
Roll chèvre into balls, flattening slightly to allow for a good frying surface. Dredge in flour, egg and panko, then fry for 2 minutes on each side in a hot pan with oil. Flip gently, remove from pan, arrange with marinara sauce, and enjoy.
1 pound grass-fed ground beef. For best flavor results use 80-20.
1/2 cup chopped vidalia onion
2 cloves garlic, minced
1/2 cup + 1 TBS True Made Foods Ketchup
1/2 cup tuscan kale, pureed in a cuisinart or blender
¼ cup crushed tomatoes
¼ cup water
¼ tsp salt
2 xTBS olive or avocado oil
4 kaiser rolls
Natural dill pickle slices and romaine lettuce leaves for toppings
- Heat a medium high-walled pan over medium-high heat, coat with oil and then add the salt.
- Once the oil starts to waft slightly, add the onions and sauté until they start to become translucent
- Add the garlic, kale and tomatoes, stir regularly, until everything has blended thoroughly
- Lower the heat and keep on a simmer, add water as needed
- Heat a second medium skillet, coat with oil and salt and add the meat, stirring consistently and breaking up the meat
- Only sear the meat, cook until there is a just a little bit of pink left,
- Add the ketchup to the meat and mix thoroughly
- Mix the contents of both pans together, mix thoroughly, then cover and simmer for another 20-30 min
- Make sure meat is cooked all the way through before removing
- Serve on rolls and add the lettuce and pickle slices for garnish.
1 single pie crust recipe
2 ¼ cups milk
½ cup Sugarmaker’s Cut pure maple syrup
Pinch of salt
¼ cup cornstarch
3 large egg yolks
3 Tbsp butter
1 tsp vanilla
2-3 ripe bananas
1 Tbsp lemon juice
4 oz caramel sauce
Prepare your pie crust in a standard pie pan. Dock it with a fork and blind bake it in an oven at 350 until light brown, about 15 minutes. Let cool.
For the pastry cream, in a medium sized pot scald two cups of the milk with the maple and a pinch of salt. In a separate bowl, mix the cornstarch with the remaining ¼ cup milk. Add the egg yolks to the cornstarch and whisk until well blended. Take a half cup of the hot milk and slowly add it to the egg mixture, whisking constantly. Add another half cup of hot milk and repeat. Add the egg mixture back into the pot of remaining milk and turn the heat to medium-low. Stir until the custard thickens. If bubbles start to form, turn off the heat immediately and continue stirring so the egg does not curdle.
Add the vanilla and butter and stir until blended. Transfer to a bowl and let cool.
When the custard and pie shell are completely cooled assemble the pie. Pour the caramel into the bottom of the pie forming a very thin layer. Spoon half of the custard over the caramel and spread evenly. Take one of the bananas and slice it into1/4 inch slices and create a layer of bananas over the first layer of custard, using a second banana if necessary. Cover the bananas with the remaining maple custard. Slice another banana and toss it gently with the lemon juice to prevent browning. Make another layer of the sliced bananas, arranging them in a decorative pattern if you choose. Cover with plastic wrap and chill in the fridge for at least two hours.
When ready to serve, whip the heavy cream until soft peaks form. Add the maple syrup and vanilla, tasting to see if you want more maple. You can either spread the whipped cream over the top of the entire pie or serve the pie with a single dollop of whipped cream in the middle of the slice.