- Heat skillet or griddle pan to medium high heat.
- Slice bread in 1" thick slices and set aside. Make custard by whisking together eggs, half and half, garlic, s/p and harissa evoo. Take bread and soak slices until all custard is absorbed.
- Meanwhile, heat evoo in another pan and saute peppers, onions and garlic until caramelized or wilted. Once pepper mix is cooked, set aside and begin cooking french toast.
- Melt 1 T. butter on heated skillet and place soaked bread on heated pan.Cook until golden brown and flip until both sides are same. Keep warm until all slices are finished.
- Place finished french toast on a warm serving platter and place a thin slice of goat cheese on top of each bread slice. Add a spoonful of pepper mixture, some roasted tomatoes and a drizzle of harissa evoo for an extra kick. Garnish with basil chiffonade.
Tuesday, October 18, 2016 1:33:16 PM America/Los_Angeles
Saturday, October 1, 2016 5:22:26 PM America/Los_Angeles
Red Wine Poached Pears with Saint Agur
1 bottle red wine
3 cups water
1 vanilla bean, whole
2 cinnamon sticks
2 star anise
2 cups sugar
1/4 lb Saint Agur Blue Cheese
1 T. Bee Raw Honey,Raspberry
1 T. Cinnamon Pear Balsamic
- Peel pears and leave stem intact. In a large saucepan, bring wine and water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, star anise, cloves and sugar. Add pears to liquid, cover pot and simmer for about 20 minutes or until tender. Do not overcook pears.
- Cool pears to room temperature or remove from poaching liquid to cool in refrigerator. Set aside poaching liquid for later use.
- Remove stems from whole pears with an apple corer and then carefully cut pear in half. Scoop out any remaining core or seeds. Set each half pear on a serving platter or individual dessert dishes. Place a small cut wedge of Saint Agur cheese on top of each pear. Drizzle with honey and cinnamon pear balsamic.
- Serve with crostini or Effie's Oatcakes. This makes a lovely first course or elegant dessert.
- Wondering what to do with that poaching liquid? Add a couple of tablespoons to your favorite sparkling water, sparkling wine, cider, or hot or iced tea. The flavor of this poaching liquid is amazing! Cheers!~
Monday, September 26, 2016 12:08:02 PM America/Los_Angeles
Sauteed Greens with Pan Seared Tomatoes and Fromage
- Place olive oil in a large skillet or sauté pan. Add garlic & sauté until garlic is fragrant.
- Add chopped greens & cook until greens are soft and garlic is cooked.
- Season with chili flake, salt & pepper.
- While greens are cooking, heat a smaller skillet on high heat.
- Add 1T evoo to skillet. Once evoo shimmers, add tomatoes & cook quickly until charred. Do not overcook.
- Remove from heat and add balsamic. Swirl to coat tomatoes.
- Place greens on a serving platter, top with tomatoes and add nice thick slices of Mt. Tam cheese or cheese of choice. Burrata works beautifully here as well.
- Sprinkle with Cypress Flake sea salt.
- Serve at once with warm, crusty baguette and a lovely red wine. Top baguette slices with greens, tomatoes & cheese. Add additional evoo if you must.
Monday, September 26, 2016 12:05:57 PM America/Los_Angeles
Spicy Roasted Squash Soup
This is one of our favorite recipes from The Olive Oil & Vinegar Lover’s Cookbook which we also love and carry at our stores. You can make soup in large quantities, omitting the cream, and freeze it for those rainy day winter days. Puree before serving, and reheat in a pot, adding the cream right before serving. We prepared this recipe live at the Encinitas demo kitchen at baker & olive. What a hit!
1 med butternut squash
3 tbsp Harissa Infused olive oil
1 large onion
1 tbsp ground Cumin
1 tsp coriander
1 tsp ground cinnamon
4 cups vegetable stock
1 c table cream (18%)
Good sea salt (like a sel gris)
Ground black pepper
¼ cup Greek Yogurt
1 tsp ground nutmeg
1 tsp dried chili flakes
2 tbsp fresh chopped chives
- Preheat the oven to 375 F. Line a rimmed baking tray with parchment paper.
- Peel the squash, cut it into 2 to 3 inch cubes, and spread the cubes across the prepared baking tray. Drizzle 2 Tbsp of the Harissa olive oil over top and roast until tender, 45 minutes.
- Meanwhile, in a large saucepan over medium heat, sauté the onion, garlic, cumin, coriander, and cinnamon in the remaining 1 Tbsp olive oil until the onion is soft but not brown. Add the cooked squash and mix well to combine.
- Add the vegetable stock and simmer, covered, over medium heat for 30 minutes. Remove from the heat and allow to cool.
- Place the soup in a blender in batches and puree as smoothly as you like. Return the soup to the pot, add the cream, and simmer to warm through.
- To serve, garnish with a dollop of Greek yogurt and a pinch of nutmeg, pinch of chili flakes, chives, and a drizzle of the Harissa olive oil.
Thursday, February 4, 2016 7:24:39 PM America/Los_Angeles
Gordal Olive, Caper & Goat Cheese Spanish Tapas
By Chef Sean Fisher Serving size: 8 large Crostini’s
A good authentic tapas has to have great ingredients from the mother country. In this recipe I’ve endeavored to use my favorite ingredients from Spain: its freshly harvested olive oil, their prized Gordal olives and an exquisite soft goat cheese from Spain.
View the Recipe
Thursday, January 7, 2016 1:40:00 PM America/Los_Angeles
Producer & Host of Lick the Plate Radio Show* in San Diego & Detroit
(FM 94/9, KSON and Easy98.1)
A little something about ya: I'm the youngest of six -- three boys & three girls.
Sunday, January 3, 2016 6:14:00 AM America/Los_Angeles
Pomegranate Balsamic Glaze & Grilled Rib-Eye Steak
Pomegranate Balsamic Grill Sauce
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the Olive Oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Saturday, January 2, 2016 6:14:00 AM America/Los_Angeles
Agnolotti Ouvo con Tartuffi
Agnolotti uovo con tartufi is just a fancy way of saying, “egg ravioli” with truffle. But beyond its alluring name, which rolls off the tongue, this pasta dish is absolutely delicious and its simplicity highlights our amazing truffle oil.
For The Pasta
2 Cups Flour
3 large, fresh eggs
For the Filling
12 large, fresh egg yolks
For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 Tablespoon White Truffle Oil
Fresh cracked white pepper to taste
Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place whole egg yolks in the center of the sheet, allowing for at least 1″ of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the sauté pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.
Friday, January 1, 2016 6:14:00 AM America/Los_Angeles
Rosemary Pork Chops
4 Pork Chops (top loin cut, about 1.5 lbs)
2 Large Cloves of Garlic, minced
2 Tablespoons Rosemary Extra Virgin Olive Oil
2 Tablespoons of Butter, for pan frying
2 Teaspoons Fresh Rosemary, finely chopped
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Cranberry Juniper Berry Balsamic Glaze
1 Cup Water
3/4 Cup Brown Sugar
7.5 oz Fresh Cranberries, give or take
3 Tablespoons Dried Juniper Berries
1 Tablespoon Juniper Berry Balsamic
1/4-1/2 Teaspoon Nutmeg, to taste
5-inch square of cheesecloth & some kitchen twine, optional
Begin by marinating the pork. Mix together the minced garlic, olive oil, rosemary, salt, and black pepper until well blended. Pour into a large plastic bag. Place the pork chops in the bag and seal it well, pressing out as much of the air as possible. Shake it up so that the pork chops are coated in the marinade, then place it in the refrigerator and allow marinating for 1 hour.
Now you can make the glaze. Bring 1/4 cup of the brown sugar and 1/2 cup of the water to a boil over medium-high heat. Add the cranberries and dried juniper (you can wrap the dried juniper in cheesecloth tied off with kitchen twine if you prefer to keep it separate, just remove it from the sauce right before serving). Bring to a rapid boil and cover. Lower heat to medium, boil for about 10 minutes, stirring every three minutes, then remove the lid, lower the heat to medium-low and add remaining water, brown sugar, and nutmeg. Cook about 5-10 minutes more at low heat until the desired thickness of the glaze is reached. Stir in the Juniper Berry Balsamic until fully incorporated. Remove from heat and set aside. Melt butter in a wide frying pan over medium heat. Add the pork chops and cook for about 8 minutes per side, or until cooked all the way through. Remove from heat and serve with the cranberry glaze.
Sunday, April 19, 2015 11:39:51 PM America/Los_Angeles
Where ya from? Hometown Long Island New York
A Little sumtin' about ya: 5 year old son Dylan, wife Suzanna, two cats J.J. and Chloe
Who or what has been your biggest inspiration? Paul Chek, Paramahansa Yogananda, Jesus, The Grateful Dead and cooking for Chef Mark Straussman
What is your favorite piece of kitchen equipment or utensil? Masahiro Knife
What is your most go-to ingredient? Recently...Baker and Olive oils and balsamics
What is your favorite protein to work with? Bacon Vegetable? Broccolini
If you could dine with anyone in the world, past or present, who would it be? Jerry Garcia
Who is your favorite musician, artist and/or author? Bob Dylan (his son's namesake)
What is your most admired human trait? Love
What's your favorite past time? Golf
When you're invited over for dinner, are you a "back-seat-chef" or do you kick back and enjoy the ride? Kickback and enjoy the ride
Do you have a guilty pleasure or favorite extravagance? Dark Chocolate
Here's a list of preferred Baker & Olive items that Chef Jason picked up while he was here
Angel's Truffle Salami(My five year old regularly asks for the "Baker and Olive Salami"), David Bacco Chocolates
BACON WRAPPED DATES
Stuffed with Goat Cheese and Caramelized Onions
Featuring Baker and Olive's 18 year old Violet Balsamic
This recipe, by “THE FLAVOR CHEF” combine salty and sweet. Dates are so sweet by themselves, so then with bacon,
tangy goat cheese, basil and sweet caramelized onions, with a touch of cayenne pepper and finished with a drizzle of
Violet Balsamic from Baker and Olive to cut the sweet and add the magic.
Notes: When making this recipe you will need 1 date for every 2 pieces. You will need toothpicks available to hold the bacon
in place. Once ready for service, you will cut them in half and “re-pick” them.
Medjool Dates - Split and Pit. 1 date = 2 pieces
• Goat Cheese (1/2 ounce per date)
• Onions-caramelized as needed
• Basil Leaves- minced
• Pinch of cayenne pepper
Bacon-1 slice for every 2 dates depends on size of dates. (Natural, no nitrite un-cured bacon preferred)
Formula: First cook the bacon on a flat pan between 2 pieces of parchment paper. Partially cooked about 25% (blanching),
then cool to wrap dates. This is to ensure the wrapped bacon is cooked completely.
To make stuffing, just caramelize diced onions and mix with goat cheese and chopped fresh basil with a touch of cayenne.
As the bacon cools, stuff all each date fairly full with the goat cheese stuffing. Wrap each date with bacon overlapping just
a 1/3 inch and cut the bacon then pierce with 2 toothpicks or small skewer to secure. Be sure to pierce through the overlap
of the bacon. Use the other half of the bacon to wrap a second date.
Once all the dates are wrapped, heat a skillet to medium /hi and begin to crisp up the bacon on all sides. Place on a sheet
pan with parchment for later service.
Reheating Reheat in a 400-degree oven for 7 to 10 minutes or back on the skillet. Cut each date in half and gently pierce
the halves with a toothpick. Serve with a drizzle of the Violet balsamic and garnish with fresh basil.
TFC MASSAGED KALE SALAD
Macerated Kale, Slivered Almond, Goat Cheese & Seasonal Fruits make this Salad awesome for year-round servings.
Kale has got quite a reputation for being a super food with tons of great nutritive value…
Yes you need to gently massage the kale (we recommend Lacinato) to create the magic and to get the leaves to wilt and
lose some of their bitterness… Massage always helps to remove bitterness if you know what I mean!!!
When using the Baby tender kale that is now available you will not need to massage the kale.
Notes: For this salad we are using Baker & Olive Peruvian Lime olive oil and
Mint Lemongrass White Balsamic Vinegar
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 Valencia orange juiced
Baker and olive Peruvian lime oil
Baker and olive Thai mint lemongrass white balsamic
Freshly ground black pepper (optional)
Small handful of the following:
Toasted pine nuts (or almonds)
Slice cucumbers and sliced carrots
Optional fruit of choice
In large serving bowl, add the kale, half of orange juice, a drizzle of oil, vinegars and a little sea salt.
Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.
Add the remaining ingredients and let macerate in the fridge until ready to serve,
The Prepared salad should be enough for all guests.
As noted if using baby kale treat as a tossed salad.
To finish, taste and adjust the salad drizzle with both of the olive oil and the vinegar.