Friday, January 14, 2011

All About Olive Oil! - 1/14

Dominique Haller

On today's show, it's all about Olive Oil as we talk with Rene Lavallee about his love and knowledge of this versatile oil. Here are the recipes that Jean and Rene discussed on the air. Try them out and let us know how they taste!

Olive oil and Balsamic Swirl Ice Cream

- 4 egg yolks
- 1 cup milk
- 1 cup heavy cream
- 4oz raw sugar
- 1/4 cup aged balsamic vinegar
- 1/3 cup Terra Creta Estate olive oil

Pour the milk into a saucepan and slowly bring to boiling point but DO NOT LET IT BOIL. Beat together the egg yolks and the sugar until they form a thick paste. Pour milk onto paste while stirring. Pour mixture back into pan and heat without bringing to a boil to form a custard. When a film forms on the back of a wooden spoon while mixing, mixture is ready. Let cool. Stir in cream and transfer into air tight freezable metal container. Before freezing poor drizzle of olive oil and balsamic vinegar in a gently mix to create a swirl design in mixture. Freeze for at least four hours. Serve with fresh berries.

Butternut Squash and Pecan Soup

- 2 leeks hearts, sliced
- 3 garlic cloves, minced
- 45ml Chateau d’Estoublon Salonenque olive oil
- 1kg butternut squash, diced
- 7-8 cups vegetable broth
- 2/3 cup pecans, chopped
- 1/2 cup kefir
- 1/2 goat’s milk
- black pepper
- ground sage

Boil the leeks and butternut squash until tender. Blend all other ingredients in blender with cooked leeks and squash. Withhold 15ml of olive oil and 1/4 cup of pecans to garnish. Should make a thick creamy soup that is delicious with thinly sliced grilled baguette.

White Tuna Salad

- 300g white tuna filet
- 50g capers in wine
- 50ml Planeta olive oil
- Fleur de Sel
- 200g sliced fennel

Slice the tuna filet into thin slices. Garnish lightly with Fleur de Sel.
Cut fennel into julienne slices and place over tuna with a few capers. Drizzle with Planeta olive oil.


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