Recipes

A collection of olive oil, beef and lamb recipes.

There are so many different ways to enjoy olive oil. It is incredibly versatile and can be used fresh, for stir-frying, baking, and as a substitute for all or part animal fats (butter or margarine) in a recipe. There is also evidence that using at higher heats does not change the chemical make up of the fats as was previously thought. This page from the Olive Oil Source thoroughly debunks the myth that heating olive oil converts the monounsaturated fat into trans fats.

Here are a few tried and true recipes that I've tested myself. I will also be linking web pages when I find something extra delicious!  ~ Rachel

Roasted Tomatoes with Mint

From the garden:

10-20 smallish tomatoes. I used yellow pear, green zebra and cherokee purple.

1 whole head garlic, peeled. I used Spanish Roja

Several handfuls of mint. I used horehound mint that grows wild on the ditch/creek banks and I have transplanted into my garden.

1 cup OLIVE OIL- Casa Rosa Farms, of course.

Salt

In a roasting pan, clay or ceramic, put a thin layer of olive oil down. Place the tomatoes and whole garlic cloves in the pan, and add the mint, coarsely chopped. Drizzle another generous layer of olive oil over the top and then bake at 350 degrees until the tomatoes are wilted, the garlic tender.

Baked Broccoli

2 bunches broccoli, sliced, use stems

1/2 cup OLIVE OIL

3 garlic cloves, minced

In a shallow 9 x 14 glass or ceramic baking dish, drizzle olive oil. Add broccoli, turn to coat. Sprinkle garlic and sea salt over the top. Bake at 375 for 10-15 minutes or until broccoli is tender.

Hummus

1 can chickpeas (garbanzo beans)

3 cloves garlic

1 lemon

1/4 cup olive oil

2 tsp tahini or ground sesame seeds

Puree garlic, olive oil and tahini in food processor. Add garbanzo beans and lemon juice. Puree until smooth. Salt to taste. To serve, place hummus in small serving dish. Make a well in the center, pour an additional dollop of olive oil in the well. Sprinkle chopped parsley over the top if desired.

Vanilla Ice Cream with Olio Nuovo

Serve vanilla bean ice cream or gelato in small bowls. Drizzle OLIVE OIL over the top. Serve.

Variations: add handful of pomegranate seeds or pistachios.

Olive Oil Mayonnaise

• 1 pastured egg
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• Sea salt and freshly cracked black pepper
• 1 cup extra virgin olive oil from Casa Rosa Farms
  

- In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined.
- While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy.
That’s it! You’ve got wonderful, tasty, homemade mayonnaise! Use it with your tuna spread or egg salad for outstanding sandwiches. It makes a great condiment as well for fish dishes…especially fried fish. Blend in some roasted garlic for an awesome aioli.

Pie Crust

2 cubes organic butter

1/4 cup OLIVE OIL

4 cups flour

Cold Water

Mince the butter into the flour using fingers or a sharp knife and dough cutter. Add cold water until dough is mixed. Roll out onto floured board.

Links to lamb recipes:
http://www.williams-sonoma.com/recipe/moroccan-lamb-stew.html
http://www.foodandwine.com/recipes/lamb-shanks-osso-buco-style
http://www.howtocookmeat.com/recipes/lamb/herbysaltcrustedloinchops.htm

Links to some family beef recipes and a brief primer on the differences with grass fed. The entire eatwild site has many great articles about grass fed.

http://www.eatwild.com/articles/confused.html
http://www.howtocookmeat.com/recipes/beef/
Portuguese Sopas (Sopa do Espirito Santo)
http://www.hanfordsentinel.com/lifestyles/food-and-cooking/article_a75c9efb-2712-5c57-b57c-acb2c2b9ca77.html
our family doesn't use ketchup, and instead of garlic salt we use chopped garlic. The cinnamon is used on some islands, and so is the chili to make it spicy, we're from Faial, we don't use it. The only spice we use is whole cloves in a bag cooking with the meat. Instead of precut stew, we braise a chuck roast first until tender, remove bones and cartilage, then put in the pot with water and pan drippings, wine, add onions, garlic, salt, etc and bag of spices. Cook well on low until meat is pulled apart with a fork. Add cabbage. Cook 20 minutes more. Adjust salt. Serve with fresh mint (very important!) over stale crusty french bread.
Cacoila (from the island of Pico)
http://www.portuguesecooking.com/recipes/main_dishes/cacoila
this is also great for using for sandwiches. Use the leftovers the next day between bread rolls for lunch.
Beef stew Portuguese style
http://www.portuguesecooking.com/recipes/main_dishes/braised_with_red_wine_and_tomatoes/bife_guisado_com_vinho_tinto_e_tomate
We make something very similar, but without green beans. We usually use portuguese collards instead. Here is a picture of what they look like:

Abgousht (Iranian Lamb Stew)
http://turmericsaffron.blogspot.com/2009/02/abgousht-traditional-iranian-lamb-stew.html

Corned Beef Post from Slow Food
http://www.slowfoodusa.org/index.php/slow_food/blog_post/the_quest_for_an_authentic_st._patricks_day_meal/#When:20:33:05Z

Authentic Vietnamese Pho Broth Recipe
http://www.steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html