Caprese Galette

Jennifer Mac

"I never met a color I didn't like " - Dale Chihuly (renowned glass artist)

"I bet Mr. Chihuly approves of the colors in this tasty treat. If you follow my posts, then you know I like making galettes. They are easy, quick to make and very versatile. With my tomato plants in the ground, I know I will make this appetizer/light meal item over and over again this Summer. I took a rectangular pizza crust, spread with a mixture of mascarpone cheese, a beaten egg, roasted red pepper flakes, 3 pressed garlic cloves, a little rosemary, thyme, oregano and grated jarlsberg cheese. I then placed sliced cherry red and yellow tomatoes on top of that, rolled the sides of crust in a bit, brushed the crust with GO-On Tap basil oo and sprinkled sea salt onto it. Once baked and out of the oven, I sprinkled basil strips on top, a handful of shredded parm cheese and drizzled more GO-On Tap basil oo over this. Colors are beautiful and bright. The taste is creamy, bright, intensely tomato-y and basil-y perfect. The crust is done just right....crunchy on the bottom, chewy on the edges. Get ready people, your tomatoes want to be eaten this way! As always, make it your own and continue to Pour. Savor. Enjoy."

Capresse

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Onion Jam

Jennifer Mac

"It is hard to imagine a civilization without onions". - Julia Child  

"Julia is right. The world needs onions. I've caramelized plenty but never made a sweeter, easy, 'jammy' type onion and now, I adore this new twist. I sliced red onion and set aside. Heat GO-On Tap Signature limited edition Spanish evoo and unsalted butter to melt. Add the sliced onions and cook down/soften 5-8 minutes on med-high heat. Then add brown sugar, a pinch of salt, turn the heat down and simmer onions another 10 minutes or so (until really soft). Then I add GO-on Tap pomegranate balsamic (or fig, peach, raspberry, aged 25 year or cran-orange), scraping the bottom of the pan to get any bits up, if there are any. Simmer another minute or two until the mixture thickens and season to taste with cracked black pepper. Let this cool. I put this sweet, tangy onion jam on a sourdough, topped with gruyere cheese and made a delicious grilled cheese sandwich. This jam can be used to top bruschetta, spread with ricotta and fresh parm shavings. I also like this jam alongside my over easy or scrambled eggs. With onions and GO-On Tap olive oils and balsamics, you can't go wrong. Pour. Savor. Enjoy."

Jam

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"Hump" Day Dinner Solution

Jennifer Mac

"It's Wednesday....and again you ask yourself, "What's for dinner"? Well, I ask myself that too and tonight, it's Grapes and Olives On-Tap with every meal item. This is a GO meal. Easy, quick, very tasty and all working together food components use several GO-On Tap olive oils and balsamics, thus, making a good dinner, great.
Ready - let's go, this is quick and easy.
I pan-roasted chicken sausage (minus the casing) in GO-On Tap meyer lemon oo and fig balsamic. I added a sprinkle of cinnamon and nutmeg. Just cooked and swirled in the oo and balsamic until cooked. Done.
I made French style green beans roasted with shallots and the GO-On Tap signature Spanish evoo. Yum. Done.
I made couscous, lentils and quinoa with GO-On Tap rosemary oo, pepper, sunflower seeds and dried cranberries. Done.
Easy and ready to eat in 35 minutes. Ordinary, extraordinary...GO-On Tap.
Need I say more?
"

Hump Day Meal

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Zucchini, Olives & Orange

Jennifer Mac

"I like it when good unexpected things happen". -  Unknown  
 
"
This might sound like an unexpected combo of ingredients, but it is a good unexpected.
I know green olives and orange meld well but the GO-On Tap tapenade, using Greek kalamata and black olives, was a new adventure. A good adventure.
My intention was to use my spiralizing machine to make curley-cue zucchini noodles but that didn't go well, so I just chopped the zucchini and went to work with my culinary creativity. If you have a spiral type machine, try it.
I chopped my raw zucchini and put in a bowl. I then mixed GO-On Tap olive tapenade, GO-On Tap blood orange oo, orange zest and juice of an orange, a pinch of salt and pepper, minced shallot and garlic. The consistency was pasty, not oily and thin like a vinaigrette. Mix this with the chopped zucchini and add some chopped parsley. This really was delightful. It tasted better after it had a chance to sit and chill in the fridge than when eaten straight away from being mixed. The tangy richness and brine of the tapenade was brightened by the orange in the olive oil, zest and juice. The mellowness of zucchini gave the crunch, the 'pow' was in the tapenade and orange. This will make a great side dish for any season.
Grill the zucchini if you'd like. Swap the blood orange oo and zest for GO-On Tap meyer lemon oo and zest. Swap roasted carrots for zucchini. As always, find your own good unexpected with all GO-On Tap olive oils. Pour. Savor. Enjoy."

Zucchini, Olives & Orange

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