Roasted Vegetables

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Roasted Vegetables With Temecula Olive Oil (TOOC)

by Nanny Bubby

There are times I have thought that the flavored oils I buy from Temecula Olive Oil Company are for just finishing a recipe not actually roasting from the start. Yesterday I did over an hour interview with Thom Curry the owner and General Manager of TOOC and learned that roasting or deep frying with the flavored oils is a great way to begin any recipe. Joila!!! Below we begin again with his recommendation.

Total Time:

45 minutes

Serves:

4

Ingredients

  • 1 head purple cauliflower
  • 1 bunch heirloom carrots
  • 2 small bunches broccoli
  • 1 ½ Tbs. TOOC fresh jalapeno
  • 1 ½ Tbs. TOOC fresh lime olive oil
  • 1 Tbs. TOOC vanilla and fig balsamic vinegar
  • 1 tsp. Kosher salt
  • ½ tsp. black pepper

Directions

  • Heat the oven to 375°
  • Line a sheet pan with parchment paper.
  • Clean and chop vegetables into bite size pieces and place on sheet pan.
  • Drizzle vegetables with olive oils and vinegar, toss to coat, and then sprinkle with salt and pepper.
  • Roast for 25 minutes. Halfway through cooking, turn pan and toss vegetables.
  • Finish with a pinch of sea salt and some reserved fresh lime olive oil.

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Riced Cauliflower Vegetable Bowl

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Riced Cauliflower Vegetable Bowl

by Nanny Bubby

This recipe is beautiful, and it looks complex! Truth is that it is quite simple and leaves opportunities to use your own creativity. In my cooking confidence course this is one of the first recipes we visit for beginning cooks. There are so many alternatives, and it is so easy for students to feel comfortable being creative and using their own intuition. I have listed some alternatives to play with and be creative with to help you build your confidence, too!

Total Time:

20 minutes

Serves:

4

Ingredients

  • 2 Tbs. Olive Oil
  • 1 bag organic riced cauliflower
  • 1/2 c. pesto
  • 2 c. chopped kale
  • 1 c. sundried tomatoes sliced
  • 1 c. feta cheese crumbled.
  • Salt and pepper to taste
  • Add any cooked protein of choice or sushi
  • Drizzle hickory smoked olive oil
  • Alternatives:
  • Capers
  • Pine nuts
  • Pistachio nuts
  • Olives
  • Spinach
  • Chard
  • Butternut squash cooked

Directions

  • Add the olive oil to a sauté pan.
  • Once heated add the bag of riced cauliflower and cook till softened.
  • Add the pesto stir till combined.
  • Add the next 4 ingredients, (kale or greens of your choice, sundried tomatoes, salt and pepper).
  • Stir till heat level increases to added ingredient to match the cauliflower.
  • Finish with Feta cheese and drizzle of hickory smoked olive oil. Use as a side or place a cooked protein of your choice on top. Enjoy!

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Marinated Fontina Cheese & Grapes on Rosemary Skewers

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Marinated Fontina Cheese & Grapes On Rosemary Skewers

by Nanny Bubby

This recipe was shared by one of our gatherers in our “Gather with Nanny Bubby” Facebook group.  It was so beautiful, and so delightfully easy and fun to make, I had to make it myself.  I give her complete credit, Roseanne Heideman is amazingly artistic both with food and with art.  Enjoy this amazing appetizer! And remember, "Spread Love Like Butter"

Total Time:

1 day

Serves:

Ingredients

  • 2 Tbsp. extra virgin olive oil I use Temecula Olive Oil Company's D/luscious Fresh Lemon
  • 2 Tbsp. white balsamic vinegar I used Temecula Olive Oil Company's Fresh Apple balsamic vinegar
  • 3/4 tsp. crushed red pepper
  • kosher salt
  • 1/2 lb. fontina cheese wax removed, cut into 24 cubes
  • 24 sprig(s) rosemary sprigs
  • 48 single grapes plus a vine of grapes for the center garnish

Directions

  • Prepare the rosemary sprigs by stripping the springs of needles on the bottom half where you will be putting the cheese and grapes later. Set rosemary needles to the side as you will use some in the marinade.
  • Mince enough rosemary needles to measure about 1/2 cup.
  • Create the cheese marinade by adding minced rosemary, red pepper flakes, white balsamic, oil and salt to taste in a bowl. Whisk until combined and add the cheese. Let chill in a ziploc bag or in a covered bowl for 4 hours or overnight, mixing halfway through to help the cheese absorb the flavors.
  • Assemble the skewers by adding a grape, then marinated cheese, then a grape to each skewer. Assemble on a serving platter and enjoy! It is best at room temperature.

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Spicy Citrus Skirt Steak

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Spicy Citrus Skirt Steak

by Nanny Bubby

I get inspired when suddenly I can combine ingredients I don’t ordinarily cook with. To me, Skirt steak has always been salt and pepper and garlic salt, maybe BBQ sauce. I never realized how delicious orange combined with meat actually tastes. This was an award winner for my family! They kept raving and raving about how great it was. Always puts a smile on my face when all I did was just add ginger and orange! So simple, yet such a difference. Enjoy!

Total Time:

30 minutes

Serves:

4

Ingredients

  • 1 ½ lb. skirt steak
  • 6 Tbsp, apple cider vinegar or TOOC honey white balsamic vinegar
  • 1 orange juiced
  • 6 Tbsp. coconut aminos or soy sauce (personal preference)
  • 1 Tbsp. Sriracha plus more as needed
  • 1 1-inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 1 garlic clove finely grated
  • Kosher salt and black pepper
  • 6 Tbsp.. of TOOC fresh blood orange olive oil
  • 2 tangerines satsumas or mandarin oranges, washed, peeled and halved for garnish

Directions

  • Prepare a charcoal or gas grill for two-zone cooking over high heat
  • While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze juice from the orange into a bowl or rimmed dish large enough to hold the steak after it’s grilled.
  • When you’re ready to grill, season generously with salt. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until browned, 4 to 5 minutes per side.
  • Set aside the remaining tangerine halves in the rimmed dish with the skirt steak. Once the steak is on the grill, add the vinegar, coconut aminos, sriracha, ginger and garlic, and season with salt and pepper in the rimmed baking dish where the steak will return. Stir to combine.
  • As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce.
  • Season to taste with salt, pepper and sriracha.

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Notes

You can dry-brine the steak in advance, which seasons the meat and locks in the juices. Pat the steak dry, season with 1 teaspoon salt, and refrigerate uncovered overnight. Let come to room temperature before cooking. (No need to season with salt again before grilling.)
High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

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Beet Salad with Whipped Roquefort, Pistachios and Beet Dust

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Beet Salad With Whipped Roquefort, Pistachios And Beet Dust

by Nanny Bubby

I recently tasted this dish at one of our favorite restaurants in Laguna Beach. I am not one for beets, but I have found in the summer they are ubiquitous on many restaurant menus in the southwest. I bit into the salad and the layers of flavors with the beet dust, pistachios and whipped Roquefort layered with the sweetness and yet tartness of the beets just placed me in heaven.
I knew I had to duplicate this recipe even though at the time I never knew there was such a thing as beet dust!!! (better known as beet powder) This is a summer salad winner. Enjoy! Remember, "Spread Love Like Butter"

Total Time:

1 hour

Serves:

5

Ingredients

  • 3 Golden whole beets
  • 3 Red whole beets
  • 4 oz. Roquefort room temperature
  • 3 Tbs. mascarpone cheese
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. olive oil
  • 2 c. baby arugula
  • 1 Tbs. Olive oil
  • 1 Tbs. fresh squeezed lemon juice
  • Salt and pepper
  • ½ c. chopped pistachio nuts
  • 1 Tbs. beet dust
  • 1 Tbs. sugar

Directions

  • Wash the beets thoroughly and trim off the beet leaves. Before cooking, peel the beets and dice them in 1” square pieces. Start with the golden beets and separate them in a separate bowl when finished. Then peel and dice the red beets and place separately from the golden beets. (this is done to keep the red beets from bleeding over and staining the golden beets).
  • Keeping the staining in mind, steam the golden beets in a steamer basket for approximately 25 minutes or until tender and pierces easily with a fork.
  • If you have steamed the golden beets first, you can now add the red beets into the basket of the same steaming water without fear of staining. Again, steam for approximately 25 minutes or until tender enough to pierce with a fork. If desired, chill for 30 minutes or serve room temperature.
  • In a food processor add the Roquefort, mascarpone cheese, lemon juice and olive oil and pulse until combined. Place in refrigerator for at least 30 minutes to firm up.
  • In the meanwhile, chop the pistachios into a rough chop, and toss the arugula with 1 Tbs. olive oil and 1 Tbs. fresh squeezed lemon juice, ½ tsp. salt and ¼ tsp. pepper.
  • Plate the arugula and then layer the beets starting with the red beets on the bottom with the golden beets on top.
  • Form the whipped Roquefort with two spoons into ovals and place them onto the platter. If plating individually, place two ovals per salad plate. Sprinkle the pistachios over the top of the plate.
  • Lastly, combine the beet powder and sugar together in a small bowl making the beet dust. Sprinkle the beet dust over the top of the entire salad, especially the Roquefort ovals and the plate so it glistens and shows the beet dust generously. Enjoy!

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