Appetizers & Side Dishes

Baklouti Chili Agrumato - Cheddar Cheese Cornbread

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.


Ingredients

2 cups whole wheat flour 
1/2 cup yellow cornmeal 
2 tablespoons honey
1 tablespoon baking powder 1
1 teaspoons kosher salt
1 1/2  cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved 
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
 
 
 
 
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil. 

Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers. 

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Roasted Beet Salad with Fresh Goat Cheese, Arugula and Toasted Pecans!

Roasted Beet Salad

Ingredients
1 1/2 pounds fresh beets
1/3 cup arugula blossoms (optional) 
8 oz. chèvre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar 

1 tablespoon good quality grainy mustard 
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil 


Directions 
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. 

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.

In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. 

Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Serves 6-8 generous portions

Basil, Heirloom Tomato, and Mozzarella Fresca Salad

6 Cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced 
1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 UP extra virgin olive oil
2 tablespoons Champagne Vinegar
2 tablespoons apricot white balsamic - or your white balsamic of choice
1 teaspoon grainy mustard
1/2 teaspoon salt
freshly ground pepper to taste
 
Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes.  The vinegar will turn a light shade of pink.  Remove the onions and reserve.  Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.  
 
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette.  Arrange the dressed arugula in layer in a shallow, wide bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.
 
Serves 4-6

Oven Dried Heirloom Tomatoes with Fresh UP EVOO

Start with 2-3 pounds of ripe summer tomatoes. Line a couple of baking sheets with parchment paper.  Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs of your choice. I like to use thyme, oregano, and/or rosemary.  Cover the tomatoes fully with a fresh UP EVOO of our choice, and refrigerate for up to 3 weeks.  They won't last that long however, I can guarantee it!

Crispy Baklouti Potato Croquettes (vegetarian)

Ingredients

3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil
1 tablespoon Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Use an extremely fresh, Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content for high heat stability.
 
Directions 
Place the potatoes in a large pot with enough salted water to cover.  Bring to a boil and cook for approximately 15 minutes until the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg.  Mix thoroughly and set aside.
 
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
 
Line a baking sheet with parchment paper.
 
Form the potato mixture in to a 2" oblong shape.  Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased.  Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet.
 
Heat 2" of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat.  When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.  Enjoy immediately.
 

 

Makes approximately 20 croquettes
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