The Coeur D'alene Olive Oil Company

Aromatic New Potatoes
(Rosemary Infused)

Preparation time: 15 minutes

 

1.1 pounds peeled new potatoes
2 ounces leek, white part only
1/2 tablespoon butter
1 shallot, minced
1 cherry tomato, seeded and diced
3 sprigs Italian parsley
3 sage leaves
1 rosemary sprig, leaves only
1 tablespoon CDA Rosemary Extra Virgin Olive Oil
salt
black peppercorns

 

Butter a microwave-proof pan and add the potatoes, sprinkle with the minced shallots, and pour over 1 or 2 cups of water. Cover with microwave-proof plastic film and transfer to the microwave; cook on full power for 8 minutes. Meanwhile, mince the leeks with the parsley, rosemary and sage. In a non-stick skillet, heat the Rosemary olive oil, add the potatoes and cook until just lightly browned. Add the minced leek and herb mixture and sauté briefly over high heat; season with salt and freshly ground black pepper. Stir in the diced tomato and serve immediately.

Makes 4 servings.

 

Red Rice Cakes with Mixed Leaf Salad
(Garlic Infused)

Cooking time: 45 mins
Preparation time: 15 mins

375g Red Rice
2tbsp Garlic Infused Olive Oil
250g minced white fish, chicken turkey, or grated cheddar cheese
1 egg, beaten
2 tsp 5-spice powder
1 tsp salt
1 tsp hot chilli sauce
2 tbsp hoisin sauce
2 tbsp tomato ketchup
1 tbsp soy sauce
2 tbsp ginger wine, or medium sherry
1 crisp lettuce, shredded
1 little gem lettuce, shredded
50g watercress, shredded

HOW TO COOK IT

Cook the rice as directed, drain and set aside.

Combine half the cooked rice, the mince or cheese, egg, spice, salt and chilli sauce. Mix well using a food processor or in a bowl with a wooden spoon. Compact the mixture well and shape it in to 16 small burger-shaped cakes. Heat the Garlic Infused Oil until hot. Cook the rice cakes for 2-3 minutes each side or until crusty and cooked right through. Combine the sauce ingredients and stir together. Mix the leaves and divide between four serving plates and add some cooked rice.

Set 4 hot rice cakes on each plate, and drizzle with sauce to serve.

Makes 4 servings.

Garlic Mash Potatoes (Garlic Infused)

Cooking time: 15 mins
Preparation time: 5 mins

150ml Garlic Infused Olive Oil
1 kg Desiree potatoes, peeled and chopped into pieces
125ml milk
freshly ground pepper
salt
freshly chopped parsley

Boil the potatoes in salted water until tender. Drain well and while still hot mash or put through a potato ricer, and then beat in the hot milk. Warm the garlic infused extra virgin olive oil, then gradually start beating into the potatoes adding only enough to give a glossy appearance. Check the mash for seasoning and serve with ground black pepper, chopped parsley and the remaining garlic infused extra virgin olive oil drizzled on top.

Makes 4 servings.

Delectable Brownies
(Blood Orange Infused)

• 4 oz unsweetened chocolate
• 1/2c. CDA Blood Orange Olive Oil
• 2 c. sugar
• 2 tsp. vanilla extract
• 4 eggs
• 1 c. All Purpose flour
• 1 c. walnuts or pecans, chopped (optional)

Steps:
1. Allow all ingredients to warm up to room temperature. 
2. Position oven rack in the center, and preheat oven to 350 degrees
3. oil a 9x13 inch pan and line with parchment paper. 
4. melt the chocolate in a double boiler, add the oil and stir until smooth. Cool completely. 
5. stir in the sugar and vanilla. 
6. beat in the eggs until homogeneous. 
7. stir in the flour and nuts until just incorporated. 
8. with a rubber spatula, scrape the batter until the pan, making sure that the batter is smoothed out to the edges. 
9. bake 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before serving

Oven-baked Rosemary Beef Rib Roast

Preparation time: 75 minutes

4 pounds beef rib roast, with 3 rib bones, fat and silverskin removed

1 3/4 pounds potatoes, peeled and carved
5 ounces cream
12 fresh mushrooms, soaked and squeezed
2 shallots, peeled and sliced
1 tablespoon minced Italian parsley
3 sprigs sage
1 tablespoon vinegar
1/2 cup dry white wine
1 cup vegetable stock
2 tablespoons CdA Rosemary Extra Virgin Olive Oil
salt
black peppercorns

 

Preheat the oven to 400°. Bring a large pot of salted water to a boil, add the vinegar and blanch the potatoes. In a skillet, heat the olive oil and brown the meat, turning on all sides. Transfer to an oven-to-table baking pan, season with salt and pepper; add the sage, and the prepared potatoes. Bake for 40 minutes, basting with the wine. Remove from the oven; reserve the meat and the potatoes and return the cooking juices to the fire. Add the shallots, mushrooms, cream and vegetable stock, and cook until thickened and syrupy; finish with the parsley. Return the meat and potatoes to the baking pan, drizzle with this sauce, and serve.

Makes 6 servings.

Chicken Breasts with Rosemary and Lemon
(Rosemary Infused)

2 whole, skinless, boneless chicken breasts (about 3/4 lb. each)
1/4 c. flour
Salt & pepper to taste
2 tbsp. Rosemary Infused olive oil
2 tbsp. butter
2 tbsp. chopped fresh rosemary or 1 tbsp. dried
4 garlic cloves, unpeeled
1/2 c. dry white wine
2 tbsp. fresh lemon juice
2 tbsp. chopped parsley

Split breasts in half, trim to remove membrane. Dredge in flour, salt, pepper. Heat oil in heavy skillet, large enough to hold chicken in one layer. Add chicken, rosemary and garlic. Cook about 4 minutes until brown on one side. Turn and cook 4 to 5 minutes until golden brown. Do not cover. Pour off fat, leaving chicken, rosemary and garlic. Pour in wine and bring to boil. Add lemon juice and parsley. Cover closely and cook 3 minutes. Remove and discard garlic. Serve immediately.

Makes 4 servings.

Citrus Chili Shrimp

1/3 cup CDA Blood Orange olive oil, plus
1/3 cup fresh orange juice, divided(Optional)
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp chili flake/powder
1/4 tsp ground cumin
1 1/2 lb jumbo (16/20 count) shrimp, peeled, deveined (may use large or medium shrimp)
1 tbsp butter

In a medium bowl, mix 1/3 cup olive oil, 3 tablespoons orange juice, lime juice, salt, chili flake/powder and cumin. Add shrimp and marinate 10 minutes.

In a large skillet over high heat, melt butter with remaining tablespoon of olive oil. With a slotted spoon, remove shrimp from marinade; reserve marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink and just cooked through.

Transfer shrimp to a serving plate. Add reserved marinade to skillet; add remaining orange juice. Bring to a full boil, boil 1 minute.

Drizzle flavored oil over shrimp.

Makes 4 servings.

Carbohydrates: 4 grams
Net Carbs: 4 grams
Protein: 35 grams
Fat: 20 grams
Calories: 343

Comments: This marinade does double duty: first as a flavoring agent and then as a sauce. We suggest serving the shrimp over steamed asparagus spears for a light and filling low carb meal.

Red Rice Salad
(Garlic Infused)

Cooking time: 30
Preparation time: 15 mins

175g Red Rice
6 tbsp Garlic Infused Olive Oil
125g Tomatoes
250g bunch of asparagus
100g trimmed sugar snap peas
2 tbsp red wine vinegar
1 large shallot, finely chopped
salt and pepper
2 tbsp flat leafed parsley, chopped

Cook the rice according to packet instructions, drain, transfer to a bowl and leave to cool. Cut the asparagus into 2.5cm lengths and put the stalks into a pan of boiling water, boil for 3 minutes, add the tips and cook for a further 2 minutes.

Slice the sugar snap peas diagonally in half, then add to the pan for 30 seconds. Drain the vegetables, rinse under cold water, drain again and add to the rice. Fold in the Tomatoes.

Put the oil, vinegar and shallot into a bowl, season well, whisk together then pour over the salad, add the parsley and fold together. Cover and refrigerate until needed.

Makes 4 servings.

Chicken, Porcini & Chorizo Pie
(Mission Style)

Cooking time: 40 mins
Preparation time: 30 mins

25g Dried Porcini Mushrooms
425g ready rolled puff pastry
2 tbsp CdA Mission Olive Oil
500g chicken breast, cut into small pieces
2 onions, thinly sliced
2 garlic cloves, crushed
100ml dry white wine
75g Italian sausage, chopped
1 sprig rosemary, chopped
1 egg, beaten

Put the porcini mushrooms into a bowl, cover with hot water and leave to soak for 20 minutes. Heat the olive oil in a large frying pan, add the chicken and fry for 2-3 minutes until beginning to brown. Lift the chicken out with a slotted spoon. Add the onions to the pan and cook over a medium heat for 10 minutes until soft and golden, add the garlic and cook for 1 minute more. Drain the porcini, reserving the liquid and roughly chop. Add to the pan, along with the chicken and pour in the wine and 100ml of the porcini soaking liquid. Add the sausage and rosemary and simmer until the liquid has almost completely evaporated. Season and allow to cool.

Heat the oven to 180C/350F/gas mark4. Take the pastry and roll one portion so that a round can be cut with a diameter of 30cm. Transfer the disc of pastry to a baking sheet, brush the edges with a little water. Spoon over the filling, mounding it in the middle but leaving a border of about 2.5cm. Roll out the rest of the pastry and cut another circle. Carefully lift this second circle of pastry with a rolling pin and place it over the filling. Press the edges together and crimp. Brush the top with egg glaze and lightly score the top to make a criss-cross pattern. Bake the pie for 40 minutes until the pastry is golden. Serve hot of cold with salad.

Makes 6 servings.

Baked Cod with Pesto & Olive Crust
(Lemon Infused)

Cooking time: 20 mins
Preparation time: 10 mins

4 tbsp Pesto
2 Tbsp Lemon Infused Olive Oil
100g can Tomatoes
4 (225g) pieces cod loin
1 clove garlic, peeled and thinly sliced
50g/2oz black olives, roughly chopped
Basil mash and rocket salad to serve (optional)
Lemon wedges to serve

Place the pesto, lemon oil, garlic and black olives into a bowl and mix together.

Preheat the oven to 200C/Fan 180C/Gas Mark 6. Place the cod loin pieces into a lightly oiled roasting tin and spread each with the pesto and olive paste. Bake in the preheated oven for 20 minutes scattering over the tomatoes for the final 5 minutes of cooking.

Serve on warmed serving plates with lemon wedges, a basil mash drizzled with olive oil and a crisp, lightly dressed rocket salad if desired.

Makes 4 servings.