H is for Hash Brown Waffles

Jennifer .

"Well, as it happens, some attempts at food work better than others. This was not the most successful, in form, but it was really good in taste. I’m always up for the ‘breakfast for dinner’ concept. Tonight I tried a new idea. While we’re all hunkering close to home or in our homes, I ask you to stretch your culinary ideas. Try what you like. Make something you might not normally have time for during the week. Experiment. Enjoy. I took shredded hash brown potatoes, mixed in cheese, salt, pepper, granulated garlic and placed in my round waffle maker that I brushed with GO-On Tap garlic mushroom oo. When the potato waffle was done, I topped with soft eggs and salsa. Crispy potato, creamy eggs, kicky salsa. What more could one want? I made a second potato waffle with GO-On Tap rosemary oo, scrambled eggs and warm, pure maple syrup. Delicious. I will admit, getting the hash browns out of the waffle maker was a little challenging. I wonder what a mashed potato waffle would be like? Nonetheless, make this your own. Honor your appetite. Play with your food.”

Hash Brown Waffles

Read more →

GO Letter C: Chocolate Cake (VEGAN)

Jennifer .

"Well, GO fans, there is a first time for many, many things in life, and this is the FIRST vegan cake I have ever made. Diane Lopez, of GO-On Tap ownership, asked me to make this and why not! I followed the recipe she gave me, except used GO brand oo's and balsamic. This could not be easier, faster or tastier (considering there's no butter or eggs in it). Like applesauce in a recipe, olive oil is a great moisturizer and 'good fats' addition. This rich chocolate cake proves that eggs and butter do not own the baking world. That said, I did have some issues that I need to figure out how to make better next time. While the chocolate tastes great with the GO blood orange oo , the balsamic is lost (I think the balsamic is there to add acidity to the baking soda for rising with flour). When I cut the loaf, it was more crumbly than I'd hoped. Maybe next time I add more than the 1/3 C. olive oil. The rise of the cake loaf was nice, I just don't quite love the texture/slight dryness yet. GOOD FIRST GO (pun intended) at this. Here's the recipe. 1 1/2 C. all purpose flour, 3/4 C. brown sugar, 1/4 C. cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1 Tbsp GO balsamic (I used vanilla-fig), 1/3 C GO oo (I used blood orange) and 1 C. water. Mix and pour into a parchment lined 5x9 loaf pan. Bake at 350 for 30-40 minutes. Cool 10 minutes and then remove from pan. ** I baked for the 30 minutes. Next time I make this, I'm adding cinnamon and cayenne pepper to the mix with GO roasted chili oo. Make this the year of doing new things. Honor your appetite. Play with your food.”

Read more →

B is for Baked Beans

Jennifer .

"Remember a few years back when seasoning and baking garbanzo's was a 'thing'? Well, I've updated my bean, decided to use one I prefer, and it is not only tasty and healthy, but can be used for more than just snacking. I saw this idea on a food site. While I did modify the recipe quite a bit and used a balsamic, which was not in the recipe, I think that addition added to some issues. Let me explain. I rinsed well, 2 cans of cannellini beans. I poured them onto a clean towel and 'dried' them. They have to be very dry, even if you let them air dry a few hours. Then I poured GO-On Tap rosemary oo and GO-On Tap lemon balsamic into a bowl and seasoned (liberally) with granulated garlic, freshly cracked black pepper, Himalayan salt and a dash of red pepper flakes. Then gently stirred in the rinsed and dried beans. I had to make this recipe twice because I think the balsamic browned/kind of burned the beans too quickly and the oven temp was too high. So, after 1 not great batch, I started over. Lighter pour of balsamic and I set my oven at 350, not 425. Yes, it took longer to get the crunchy, crispy finish I wanted, but it was well worth the low and slow concept. Once out of the oven, I added sunflower seeds and munched away. These are herby, kicky, crunchy outside with a little creamy inside bites. Eat as is or add to a salad, top a vegetable or garnish your soup. Yum. Honor your appetite. Play with your food".

Read more →

OLIVE (I love) This Scrub

Jennifer .

"Season's Greetings GO fans! Here's one, almost, final post of the year. I have no story for this, no great words to dispense, just happy, smiling, soft lips to wish you all well with. As it seems this time of year, eating, drinking, socializing and cooler temperatures ask our mouths to pull extra duty. This can wreak dryness to our skin and I do not care for dry lips. Ever. Thankfully, I've made the perfect helper to avoid them, especially on this chilly December day. Chapped, sore, dry, tired lips - no more! I simply took a few tablespoons of brown sugar (you can use a coarser turbinado if you wish, or salt, but sugar is better) and mixed in GO-On Tap Blood Orange oo and a drop of good vanilla flavoring. The sugar/oo blend is wet and sandlike. I rubbed a bit of this onto my lips and let sit a few minutes, then gently rinsed with warm water and voila. Happy, soft, tasty lips. No odd chemicals here, no harsh abrasives, nothing you wouldn't put in your body. I put this in a small, clean cosmetic container and put in the fridge until I use it again tomorrow. Honor your appetite (and body). Play with your food.”

Read more →

Southwestern Sweet Potato Hash

Jennifer .

"Hello Sweeeeet Potato! Growing up I did not like sweet potatoes. Actually, I bet the issue was more that I did not like the way my mom made sweet potatoes. She just didn't play with food. Poor sweet potato got a bad rap because my mom couldn't cook. Now, I love sweet potatoes and all the ways they can be prepared and enjoyed. While this dish has many parts and might seem laborious, it isn't. Take it in steps and this will become a favorite. I caramelized onions in GO-On Tap Spanish Limited oo and when cooked to my liking, I added a splash of GO pomegranate balsamic. I chopped and roasted sweet potatoes in GO roasted chili oo and GO blood orange oo and pinch Himalayan salt. I mixed pico de gallo into cooked black beans, garlic and a drizzle of GO roasted chili oo. Each of those 'units' has other uses which I'll deconstruct next time. For now, build this. Sweet potato hash, top with seasoned black beans and pico, a dollop of caramelized onion and the crowning glory, a fried egg. Add cheese, cilantro, avocado, andouille sausage or other protein. Your choice. Now, honor your appetite. Play with your food. Make this your own. Pour. Savor. Enjoy."

Read more →

The Next "Avocado" Toast

Jennifer .

"I like toast. Hearty bread, golden-hued, soft crunchy toast. If I wake up hungry in the middle of the night, toast is my go-to. That said, this wonderful, easy, delicious toast is going to be the next 'hit' and send avocado toast back to where ever it came from. This morning I made toasty English muffins. I drizzled GO-On Tap Spanish oo over the crisped rounds and topped with soft, melty fresh mozzarella cheese. I then drizzled GO-On Tap raspberry balsamic over that and hit it at the end with sprinkles of black lava salt. Perfect. I also like to make this with soft triangle shaped spreadable cheese, drizzle with any GO oo and top with hard- boiled egg slices and Himalayan or Maldon salt. Not only is this a healthy bite to eat, it is easy and can feel indulgent. The level of 'fancy' or comforting components that put a smile on your face and force you to sit and enjoy your food, is worth the little prep time this takes. Mix and match your breads, cheeses, add thin slices of cucumber or radish, shredded carrots or berries. English muffin, spreadable cheese, some berries and your choice of GO oo and balsamic would be sweet. You could spread goat or ricotta cheese, drizzle GO oo, a tomato slice, sprinkle fresh basil over and top with GO balsamic. Caprese in your hand. Bread is never just bread. Food is never just food. As always, make this your own. Pour. Savor. Enjoy.”

Read more →

Bacon Ribbons

Jennifer .

"I stopped eating pork when I was 7 years old. No bologna, no sausage, no chops, no bacon. Done. While I've never missed eating it, I do like the smell of bacon. Now I make turkey bacon-like strips on occasion, like today. Here's the fun twist. I brushed GO-On Tap rosemary oo and GO-On Tap pomegranate balsamic, a hint of Himalayan salt and pure maple syrup over slices of turkey bacon. I then threaded each slice onto a wooden skewer, like a ribbon. Bake these in the oven and voila! Perfect for a fun plate of appetizers, brunch, pull off skewer and add to a burger or sandwich or snack. Crumble and top your bowl of ice cream. Sweet, tangy bacon ribbons that taste as good as they look. You could mix peanut butter and GO chili oil. Once baked, top with finely chopped scallion tops (or a drizzle of GO scallion oo). Black pepper, brown sugar and GO raspberry balsamic would be fine too. Or, try GO roasted chili oo and a combo of GO strawberry and chocolate balsamic. Sweet heat. As always, make this your own. Pour. Savor. Enjoy.”

Read more →

Summer Parfait

Jennifer .

"It's too hot to make dinner, so just make dessert. My mom would have never done this when I was young, but I find it to be fun and silly and one of the 'why not' moments in life that we all need to enjoy. I've been known to serve ice cream for dinner and then eat scrambled eggs. The fun is dessert first. So because it's too hot, I'm not very hungry and I want my appetite to enjoy this treat, please, eat parfait. I crumbled some lemon shortbread cookies into a wine goblet and topped with fresh, deep red, juicy cherries. I scooped some freshly made whipped cream on that and drizzled with GO-On Tap Bordeaux cherry balsamic and started the layering again. I topped this light dessert with fresh basil leaves. You could cube pound cake. You could use grilled pineapple, top with whipped cream and GO-On Tap coconut white balsamic. You could use grilled peaches and fresh cherries, whipped cream and GO-On Tap basil oo and GO-On Tap pecan balsamic. Cheers to the hot Summer season. Come again tomorrow, I want ice cream. As always, make this your own. Pour. Savor. Enjoy."

Read more →

Tomato Pie (or Tomato Gallette)

Jennifer .

"Here we are again GO fans - TOMATOES. I've been thinking about this all week and as it is said, make hay while the sun shines. Or, eat lots of tomatoes while Mother Nature sun-kisses them into a sweet bounty. At my local farmers market I got a few large heirloom tomatoes and a few pints of my favorite sun gold gems. I sliced the tomatoes, placed in a colander and sprinkled with a little salt. The salt draws water out of the tomato, making for a sweeter, more pure tomato taste. Let the tomatoes sit 10-15 minutes and then use, don't rinse. I mixed mayo, an egg, grated cheddar cheese, GO-On Tap garlic-mushroom oo, some chopped shallots and a little pepper. I spread this mixture onto a pie crust (I use a certain brand that gives me a rectangle shape), topped with drained tomatoes, another sprinkle of pepper and GO-On Tap basil oo. I folded the edges of crust up, brushed with heavy cream and baked at 425 for 20 minutes. Out of the oven I sprinkled grated parm cheese over, let cool and topped with chopped fresh basil. You can use any cheese, gruyere would add a wonderful nutty profile and instead of using GO oo's, you could sprinkle GO strawberry baslamic into a simple mascarpone, egg and fresh herb mix for a base. Or add in cooked bacon. For a savory twist, use GO roasted chili oil, cotija cheese, scallions, corn kernels and top with chopped cilantro. This is creamy, sweet, earthy, fresh and just what we should be eating until the tomatoes beg for mercy. Breakfast, brunch, lunch, dinner...add a salad, good music, your favorite drink, your favorite people and voila, you have a perfect happy meal. As always, make this your own. Pour. Savor. Enjoy.”

Tomato Pie

Read more →

Fries not Fried, or are they?

Jennifer .

"Rarely did I eat a french fry when I was young. It wasn't that I didn't love them, I just rarely ate out, almost never went to fast food joints and my mom didn't get them to bake in the oven. I think a crispy outside, creamy inside, lightly salted, medium-thickness fry is a perfect, delicious, happy plate of food. Now, in the spirit of being able eat more fries, I have to bake them. This week, to go with grilled chicken, I made perfect, crispy, fooled-you-it-isn't-fried, baked sweet potato fries. Now this does take some paying attention to your oven and I realize it's getting warm outdoors and turning on an oven might not be appealing. This might change your mind. I used frozen sweet potatoes. Spray foil and put a cookie sheet in a pre-heating oven. Once to temperature, let the pan heat in the oven for 5-6 minutes. Add fries and bake 8-10 minutes. Once fries are in the oven, mix GO-On Tap blood orange oo, a little sugar, a little salt and cinnamon. 10 minutes in, open oven and drizzle the oo mix over fries. Repeat this another time or two and flip fries in process. This seriously took me by great surprise. What I got was an incredibly fried texture, creamy inside, sweetness, saltiness and the urge to take the pan and hide. No sharing. My mouth is watering at the thought of more possibilities. As always, make this your own. Pour. Savor. Enjoy."

French Fries

Read more →