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

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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

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Cannellini's, not Cowboys

Jennifer .

"Beans, beans, natures 'fruit', the more you eat the more you....you get the idea. Seems like there was a baked bean rage 20 years ago that was called Cowboy beans. The hot beans had several kinds of beans, loads of brown sugar, bacon and barbecue sauce mixed together. It wasn't a spring holiday, grilled meal or picnic without this on the side. In this healthier day and age, here's my take on what a bean side dish should look like. Cannellini beans very well rinsed, roasted garlic mashed and added to salad, GO-On Tap Garlic-Mushroom oo and a splash of GO-On Tap Meyer Lemon oo, shaved parm cheese, pink peppercorn and a big spoon. I prefer this chilled, but you could eat it warm as well. I think this would make a delicious recipe for a white bean dip. Just increase the amount of GO oo and blend in a food processor to your desired consistency. Simple, easy, healthy, tasty. As always, make this your own. Pour. Savor. Enjoy."

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Spring Green and Olives

Jennifer .

"Chapter 9: I am quite certain there is an inherent rule that we are born knowing: if you eat olives, eat them off the tips of your fingers. Growing up, if there was a bowl of olives on the table, there were olives on my fingers. Well, as an adult, that isn't such a 'good look' and it's better to keep olives on your plate or in your food. I am always taken with Mother Earth and her ability to awaken the world in Spring with fresh green hues and a newness that we need after Winter's hibernation. So my Spring green, besides the view out my windows, is a simple, bright pasta dish with green olives. I use whole wheat angel hair noodles and while they drain, pour GO-On Tap basil oo into the warm pasta pot, add a dash Himalayan salt, pink peppercorn, garlic, basil (fresh when you can get it), and some pistachios. Let that just warm and add back your pasta to mix. When plating, twist your pasta into a nest shape, add your creamy, buttery, chopped Castelvatrano olives, some zest of lemon, fresh parm and the magic panko crumbs I've talked about. If you like a briney taste, use Manzanilla olives or add capers or smashed anchovy. Put on a light jacket, spread a blanket on your deck, pour a chilled glass of wine and take your pasta out to sit with Mother Nature for a bit. Look at her in all her surprising, new, fresh, green glory - and just for the sake of youth....put an olive on your finger. As always, make this your own. Pour. Savor. Enjoy."

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Lemage or Orangon

Jennifer .

"Who doesn't love a good mash-up? Potatoes? Avocado? Chocolate and raspberry? Champagne and berries? Check, check and check. I don't have much story to tell this week, except the cooks I knew, while growing up, did not do 'mash-ups'. Food was pretty straight up and dull. Good food does not need to be complicated or fancy, sometimes it just needs to be surprising. Thus, I am just going to give you some GO-On Tap olive oil ideas for using a mash-up of the Meyer Lemon oo and the Blood Orange oo.
* Marinate salmon or chicken in a mix of both oo's and sweet chili paste
* Add to wheat berries, faro or bulgar wheat with a splash of champagne vinegar and top with green peas, onions, a hit of salt, pepper and sliced avocado
* Roast diced sweet potatoes in the blood orange oo and cumin. Make fried eggs on the stovetop in a nice light bath of meyer lemon oo until the edges of whites are solid and crispy. Serve eggs over diced sweet potatoes and top with chives
* Drizzle over soup - especially chicken brothy ones
* Brush into the grooves of your waffle maker before making waffles OR, add to your pancake/waffle batter and add pureed blueberries or raspberries
* PESTO
*Mix these oo's with fresh ginger and soy. Pour over any Asian type noodle or angel hair pasta, serve with scallions, toasted sesame seeds and toasted cashews
Hungry? As always, make this your own. Pour. Savor. Enjoy.”

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Hasselback Sweet Potatoes With Herbs

Jennifer Mac

“Chapter 5: Sweet and Special Potato. Do you think special? Boring? Unlimited possibilities? When I was growing up, if there were mashed potatoes on the table....the perfectly riced and mixed, butter, whole milk, creamy, smooth, perfect potatoes, it must be Thanksgiving or Sunday dinner at my gram's house. Mashed potatoes were special. The ricer only came out a few days a year, transforming a plain spud into a delicious potato mountain with gravy lake. In my house, it's a special day when I make a hasselback potato. Since I am a sweet potato fan, I like to use this spud. Before baking, I melt butter, add GO-On Tap olive oil (I've used rosemary, blood orange, garlic mushroom and the roasted chili depending on what other herbs/spices I might add), a pinch salt and pepper and pour some (not all) over/into the potato nooks (after you've cut the potato into the thin but not all the way through, slices). I reserve some for 'finishing' after baking. These, I made with GO rosemary oo, butter and herbs de Provence. You can add grated cheese if you wish. GO blood orange oo, a little cinnamon, a little sugar and a little marshmallow tucked in between slices just after baking, but while still warm, would be a great twist on the old sweet potato casserole recipe. Now, this is sweet, this is special. As always, make this your own. Pour. Savor. Enjoy.”

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Games and Grub

Jennifer .

"The stories we know, the stories we tell are who we are and perhaps, who we strive to be. Stories have intention and value. Our food tells stories too, they are important and ingrained. What do yours say? Growing up, my mom and I played a lot of games together. Cards, board games, 'hide the thimble' (hot/cold) and more would litter the dining room table at some point on most week-ends. We always drank tea and always had a snack. Our special appetizers would make game-time feel like an event. My children and I love to play games too and we always have a special event snack. This week, I blended ricotta with roasted red peppers, a splash of champagne vinegar, Go-On Tap meyer lemon oo, a dash oregano and fresh lemon zest. I spread this on a toasted, lemon oo brushed crostini, topping it all with chopped avocado and a sprinkle of black lava salt (you can use black sesame seed too). Use any other GO-On Tap oo and it will still be delicious. Food time, game time, together time = fun time. Clue anyone? Until the next chapter, continue to Pour. Savor. Enjoy.”

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Spinach-Artichoke Dip

Jennifer Mac

"You are never too old to have another goal or dream a new dream." - C.S. Lewis

"Happy Holiday Season GO-fans! I'll keep this quick, as we are all busy. Find your favorite recipe for spinach-artichoke dip and swap out some of the mayo for GO-On Tap garlic-mushroom oo. This oo complements every ingredient and does not make the finished product oily. I drain the spinach and artichoke really well, add sour cream, mayo, GO oo, freshly grated parm cheese, minced garlic, a dash of salt and cayenne pepper and a pinch of nutmeg. I pour this into a pie plate and bake, topped with more freshly grated parm. Easy. This is great to keep in the fridge ready to bake for drop in guests, add to a meal of heavy hors d'oeuvre's, or a buffet of several chip and dip options. If you prefer, you can use GO-On Tap roasted chili or meyer lemon oo instead of the garlic mushroom. As always, make this your own. Happy eating. Happy New Year. Pour. Savor. Enjoy."

Artichoke Dip

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Move Over Pie, These Tarts Are In Town

Jennifer Mac

"While it may seem small, the ripple effects of small things is extraordinary." -Matt Bevin (Gov. of Kentucky)

"While these little tarts are not extraordinary, the quote is a great thought. That said, it does not mean that these little tarts don't pack a tangy, sweet tasty punch. Small but mighty, it's been said. While I will eat a bite of custard apple or bourbon pumpkin pie on Thanksgiving, that's all I want. A bite. I'm also not one to adhere to any food tradition for any holiday, so these tarts are perfect for me. They are great for kids to make and a delightful deviance from heavy holiday flavors. I found some pre-made phyllo cups, graham cracker flavor, and filled them with chocolate pudding blended with GO-On Tap raspberry balsamic. Top with a fresh raspberry and voila! Done! I've also made these with chocolate pudding and GO cran-orange balsamic. You can use GO white coconut balsamic, top with a sugared almond and toasted coconut. Use GO pomegranate balsamic and top with a fresh blueberry. Your creative options are endless. My next edition of tarts is going to be cheesecake flavored pudding with GO vanilla-fig balsamic and top with fresh lemon zest. Be thankful for delicious GO olive oils and balsamics. Be thankful for what you have, even small things. As always, make this your own.
Pour. Savor. Enjoy."

Tarts

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Aioli

Jennifer Mac

"Accept that some days you're the pigeon and some days you're the statue." - Roger Anderson
"Lately I am certain I've been more statue than bird and thus, I need comfort food that is especially nice to me. This week I made black bean burgers, french fries, onion rings and aioli to top and dip said food-stuff. If you don't make aioli, give this a go. It will elevate the most basic sandwich, veggies for dip, french fries or salad. I crushed garlic cloves into a paste, added a pinch of salt and blended well. With a whisk, (or food processor), put egg yolks, lemon juice and some dijon mustard (I also added prepared horseradish to this) and the garlic paste together. Whisk in GO-On Tap oo of your choice. I've made this aioli with the meyer lemon, garlic-mushroom and the roasted chili (separately, not together) until the sauce has thickened. Season with salt and pepper and then try to not use the whole batch at once! I like to spread this on a toasty bun for a burger or any sandwich, dip fries and onion rings into or mix it into smashed avocado/guacamole. You could thin this out a bit with more GO-On Tap oo and drizzle over romaine for a ceasar salad or add to hummus for a tangier dip. As always, make this your own. Pour. Savor. Enjoy."

Aioli with Garlic Mushroom Olive Oil

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