In our story about the Ancient Olive tasting bar article, we explored the delight and culture that is olive oils. This staple of the ancient world is getting a new world renaissance look in Winter Park, Florida. There you can sample flavored extra olive oils and balsamic vinegars. Here are two great recipes you can use after picking up of the high quality olive oils.

Slow Braised Pork with Tomato-Fennel Sugo over Cobrancosa Fried Polenta 

• 5-7 pound bone in pork shoulder
• Kosher salt
• fresh ground pepper
• 2 – 28 oz. cans diced tomatoes in juice
• 2 cups white wine
• 8 whole garlic cloves
• 1 large fennel bulb, thinly sliced
• 3″ sprig fresh rosemary, leaves stripped
• 3 tablespoons Spanish Hojiblanca Olive Oil

Directions:

Meanwhile, make the polenta.

Cobrancosa Fried Romano Polenta

• 4 cups chicken broth
• 2 cups polenta
• 2 shallots, finely minced
• 2 cloves of garlic, finely minced
• 1/2 cup grated Pecorino Romano
• fresh ground pepper
• Kosher salt
• DOP Cobrancosa Olive Oil – 2 tablespoons plus enough to fill a frying pan 2″

Directions:

Serves 8

No meal is complete without dessert, so here is one that will satisfy your sweet tooth and chocolate cravings.

Flour-less 72% Dark Chocolate & Blood Orange Olive Oil Cake 

• 5 oz.quality bittersweet chocolate
• 1/3 cup + 1 tbsp. Blood Orange Agrumato Olive Oil
• 1/2 cup sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• A pinch of sea salt

Directions:

Serves 8-10

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On Valentines Day there are those of us, myself included, who are dreading the day. While I respect the idea of a day to celebrate love, my past and current experiences are that it is simply a reminder of how single I am. So what are those of us without a special someone to do? If you’re looking to watch scary movies at home and gorge yourself on sweets, please look no further.

While cookie dough is one of my favorite options, it is also not the safest. I’m not exactly ready to trade in sweets for worms and health problems. Luckily, I happened to come across these recipes at Willow Bird Baking and I have selected them as my Valentines Day relief. Allow me to introduce you to three different egg-less cookie dough recipes.

Chocolate Chip Cookie Dough

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup light brown sugar, packed
• 1 cup all-purpose flour
• 1/2 teaspoon salt (a few people have found this to be too much; if you want, just add a pinch and increase to taste. I add the full 1/2 teaspoon and enjoy it!)
• 1 tablespoon vanilla extract (again, you might want to add this a teaspoon at a time to taste. I add the full tablespoon and enjoy it!)
• 1 cup semisweet chocolate chips
• water

Directions:

Sugar Cookie Dough

Ingredients:

• 1 1/3 cups and 1 tablespoon all-purpose flour
• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1-2 tablespoons water
• 1/2 teaspoon vanilla extract

Directions:

Cake Batter Cookie Dough

Ingredients:

• 1 1/2 cups all-purpose flour
• 2/3 cup yellow cake mix
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons sprinkles
• 4-8 tablespoons water

Directions:

There you have it, three recipes to help you get through what may be your longest day of the year. Please note however, that while eggs are not included, raw flour has also been linked to carrying E. Coli, just as any produce could. The risk is very small, but you should be wary anyways. Enjoy!

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Potatoes are a staple in an everyday diet for me; mashed, baked, grilled, whatever the case they are always delicious. The problem with potatoes, as with most other delicious food, is that they aren’t the best for you.

Trying to find an equal substitute is also difficult, for me it’s similar to trying to replace meat with tofu, it just isn’t going to work. If you agree with me, then you might have a hard time believing that cauliflower actually does the trick.

A seemingly bland vegetable with a very different texture, I wasn’t sure how it originally was going to work, but the outcome was well worth taking the risk.

Ingredients: 

• 1 head of cauliflower
• 1 tablespoon of cream cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon of minced garlic
• 1/2 teaspoon of salt
• 5 or so dashes of pepper
• Chives for garnish

Directions:

This dish is very similar to mashed potatoes, and is smooth and creamy like the real thing! The only difference is that it comes carb free, so you don’t have to worry about having seconds and thirds. These skinny mashed potatoes also go well with everything, from chicken to salmon to steak. It’s a perfect addition to any meal.

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This is a recipe geared towards the broke college student, when you need something that’s cheap, delicious, easy with lots of leftovers, just turn this way. However, it is something everyone can enjoy! An interesting spin on your typical chili recipe, this uses white beans only! I used a crock pot for this recipe, but you can use a large pot on low heat, and it will work just fine.

Ingredients:

• 4 chicken breasts
• 4 cans of white kidney beans
• 2 cups shredded cheese (Monterey jack or cheddar works best)
• 1 large can of salsa

Directions: 

1. Place chicken in crock pot (or pot on stove), turn heat on low.
2. Cover chicken with kidney beans, cheese, and salsa and stir.
3. Cook for six hours on high, stirring every once in awhile.
4. Take out chicken, and cut into pieces, then place back into the chili and cook for another 10 minutes.
5. Serve and enjoy!

This recipe works especially well with students who are pressed for time. While six hours of waiting may seem daunting, there is very minimal preparation to making it. I suggest throwing the ingredients in when you wake up or before class, that way when you get home tired and possibly cranky, you will have a delicious bowl of chili waiting for you.

If you are looking to make this recipe a little bit healthier, you could potentially add any vegetables you desire, as with most things I cook, there are no strict rules. Also, trust me when I say you do not need to salt this dish; it will be plenty flavorful without. This will serve approximately four to five people, depending on how hungry everyone is.

If you are looking for something to serve with this, any type of salad would go well with it, and keeping a bowl of corn chips nearby would not hurt either.

As previously stated, everyone can enjoy this meal. However, it is a plus for those in a rush and on a budget.

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Going to a party can be stressful; what do you wear, will you know other people there, and most importantly, what should you bring to eat? Trying to find a suitable hors d’oeuvres that will be enjoyed by everyone and is a change-up from the usual sausage rolls or cheese platters can be a challenge.

Homemade guacamole provides a nice change that is delicious and healthy! According to Avocado.org, one avocado has 20 essential vitamins, and they help your body absorb fat-soluble nutrients. To top it off, they have also been linked with a healthy diet to help one steer clear of cardiovascular disease. So, go ahead, whip up this yummy dip, grab your whole wheat chips, and tell your friends you are helping save their lives.

Ingredients:

• 4 avocados
• 1/4 cup red onion
• 1/4 cup red pepper
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped cilantro

Directions:

1. Peel avocados and take out pit
2. In a bowl, mash the avocados together and add the lemon juice
3. Thinly dice the peppers and red onion, and add them
4. Add salt and pepper for taste
5. Place cilantro on top

The measurements provided can be adjusted. If you really enjoy onions, then go ahead, get a little crazy and add some more. If you are planning on skipping some of the items, that is fine as well, but I suggest keeping the lemon juice, as it not only adds flavor, but it actually keeps the avocado from turning brown.

There are, however, many people who find guacamole unappetizing. Whether it be the color, taste, or the mushy texture of avocados, they are just not for everyone. So, if you fall into the category of people who do not enjoy guacamole, but are still looking for a healthy alternative, then turn to homemade salsa. A similar concept, making salsa requires little ingredients and little preparation time.

Ingredients:

• 2 medium tomatoes
• 1 cup onions
• 1 lime
• 2 tbsp cilantro
• 1/2 green green chili peppers
• 4 garlic cloves
• Salt and pepper to taste

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This is a curry for those of you who do not like things too spicy, but enjoy seasonings and rich flavors. The recipe here for this particular Tikka Masala curry has been tweaked a little according to my tastes. For example, I left out all cinnamon and cayenne peppers.

Most of my family members cannot handle spicy food well, and I personally do not like cooking with cinnamon. I also cut down the amount of salt recommended by the original recipe by more than half. If you find that, at the end, it tastes plain, or you would like to add more salt, then you can do so accordingly. Making this is not difficult. However, it does take some time to get it prepared, so I suggest starting a little earlier than usual.

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• Pinch of salt for taste
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup basmati rice

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, black pepper, ginger, and pinch of salt. Cut up and stir in chicken, cover, and refrigerate for 1 hour.
2. After an hour, begin to cook chicken on a skillet.
3. Boil water for the rice, and add on low heat. Simmer for 15 minutes.
4. While the chicken is cooking, you can begin to make the sauce. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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Eating healthy is important for balancing a healthy lifestyle, however sometimes the sheer pleasure of comfort food is a must. This recipe may not be for those of you who are counting calories, but instead for those in search of the delicious.

Preparation here is very important, and this recipe was a little strenuous, but overall, well worth the effort. The use of the tzatziki sauce and bread crumbs helps seal in the chickens moisture, and adds a nice crunch to the texture.

Baked Cheddar Chicken Ingredients:

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 egg
• 2 tablespoons milk
• 1/3 cup Tzatziki
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup dried bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried thyme leaves
• 6 boneless, skinless chicken breasts

Directions:

1. Preheat oven to 350 degrees F.
2. In a bowl combine flour, salt, pepper, and garlic powder.
3. In another bowl beat together egg, milk, tzatziki, melted butter, and garlic.
4. In a third bowl combine cheese, bread crumbs, Parmesan cheese, and thyme.
5. Prepare cooking dish with tinfoil for an easier clean.
6. Dip the chicken into flour, shaking of excess, then dip into the egg/tzatziki mixture, and then into the bread crumb mixture.
7. Cook chicken for 40-50 minutes depending on thickness.

While this is cooking, you will want to start preparing the pasta, which turned out to be the perfect side dish. Depending on your own person preference, you can add more mushrooms and onions, or use less.

Cheddar Mushroom Pasta Ingredients:

• 1 Bag of egg noodles
• 1 Cup of mushrooms (sliced)
• 1/2 Cup of onions diced
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1/2 Teaspoon salt
• 1/8 Teaspoons black pepper
• 1 1/2 Cups of milks
• 1 Cup grated sharp cheddar cheese
• Tablespoon of olive oil

Directions:

1. Boil egg noodles (follow instructions on the bag) and drain.
2. Cut up mushrooms and onions and sauté in a frying pan with olive oil.
3. Melt the butter in a saucepan, then remove from heat and add in flour and seasonings the stir together.
4. Gradually add the milk, until well mixed together.
5. Cook over low heat and continue to stir until the sauce thickens, cook for another 5 minutes.
6. Add the cheddar cheese and continue to stir until the cheese has melted.
7. Mix egg noodles, mushrooms and onions and sauce into bowl and toss.

To complete this meal I added some green beans, any vegetable will go fine however. A perfect meal for a cold gloomy day, this is what comfort food is all about!

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Hummus is the perfect food. What can best these levels of protein and fiber? Hardly any carbs? No meat? Wait, it only costs one dollar to make a dozen servings? It takes minutes to make? You do not have to use an oven or microwave? Endless customizable options? Jesus ate it?

Hummus is an ancient food eaten during biblical times. Incorporating the garbanzo bean (chickpea), ground sesame seeds, and Mesopotamian spices, the dish has been eaten for eons. While donning a robe and manipulating a mortar and pestle is the traditional, more cathartic method of grounding the elements together, a food processor will be the only tool really needed to enjoy this exotic, yet simple dish.

The mistake of using a single large can of chickpeas is an error most first-timers will make. Go for dry. Although it is more instantly gratifying to open into a can of soft beans floating amidst a salty brine, go for dry. If using canned, the final hummus product will be done in no less than ten minutes. Grow wise and realize that dry is the advantageous option.

A standard bag of garbanzo beans will yield four batches of delicious hummus per preparation. This annihilates the canned variety, which yields only one-per-can. Bag versus canned is not even a close contest. Bagged chickpeas yield over half your daily fiber serving. It is good to stay regular. Canned beans offer you only 20 percent of colon-cleansing benefits. Both varieties should pack between 7-8g of protein.

The instructions for making hummus are as follows:

Take a bag of dry chickpeas, and rinse and drain 1.5 dry cups worth.

Look out for stones and dark brown rejects.

Introduce into slow cooker along with 4 cups water. (There is no science to this ratio, as long as the chickpeas come out of the cooker brown and soft. Jesus and Moses did not need measurements and technology to enjoy this nutritious dish.)

Proceed to heat them in a slow cooker overnight on low for 8 hours.
Douse two red peppers with olive oil and bake in the oven at 375 degrees for 15 minutes until they start burning.
Flip up and over once or twice while they cook.
Prepare the rest of the elements.

Gather several garlic cloves and procure bottles of lemon juice, tahini (sesame-seed paste), cumin powder, and pita breads.

Remove the peppers and place in a closed container, allowing the steam to break the outer skin down. Using the blender as the receptacle is ideal.

Rinse in cold water to allow easier handling.                                                                                                                                                                             Peel away the pepper skin, then rip off the stem to subtract the inner membrane containing seeds. Leave seeds in if you want a spicy hummus.

Remove as much water from the peppers as possible. Use a “salad-spinner” if feeling fancy.
Now you are ready for the genesis of a hummus batch.

Throw the peppers into the blender along with 2 to 5 garlic cloves, 3 tbs. tahini (sesame-seed paste), liberal splashes of lemon juice, and 1-2 tbs. cumin powder.

Blend this together before adding chickpeas.                                                                                                                                                                                       Once it is broken down and liquid, start adding beans. You may need a tool to fold the mixture around if blender blade ceases effectiveness.

If the mixture becomes too thick, and you want to add viscosity or want hummus-soup, introduce some olive oil.

Upon full assimilation, and when no full beans can be seen, transfer hummus into a storage device to be chilled.
The dish can be enjoyed cold or warm.

Pita is the most authentic device to transfer hummus from storage to mouth/body. Markets provide packs of ten for close to an American dollar. Heat one briefly in the oven until malleable. Now sit cross-legged in desert sands beside a camel to dip and consume whilst drinking mint tea.

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The holiday season is the perfect time of the year to spend time with the family in the kitchen. Cooking during the holiday season brings out some typically seasonal flavors and aromas, and always turns my family’s kitchen into the epicenter of the house. I look forward to cooking during the holidays with my family, because it is then when we can all come together and share the experience of making delicious food.

Since I have a sweet tooth, I have always been attracted to the decadent desserts that come along during the holiday season. One of my favorites to make is gingerbread cookies. Not only are they packed with a seasonally unique flavor, decorating these little gingerbread men as a child was a fun activity I shared with my family.

Even though I am an adult now, there is still something about frosting the face and buttons on gingerbread men that can get me in the mood for the holidays. If that was not enough, the sweetness of the icing balances well with the slightly spicy flavor in the gingerbread, which makes for a delicious winter treat.

Gingerbread Cookies with Royal Icing

Ingredients

Gingerbread cookies:

• 1 package sugar cookie mix

• 1 egg

• 1/2 cup all purpose flour

• 1/4 cup melted butter

• 2 tablespoons pumpkin pie spice

• 1/2 teaspoon ground ginger

• 1/4 cup dark molasses

• 1 teaspoon vanilla extract

 Royal Icing:

• 2 large egg whites or 5 tablespoons meringue powder

• 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract

• 3 cups confectioners’ sugar, sifted

• Food coloring, if desired

Directions for the Gingerbread Cookies

Set the oven to 350 degrees Fahrenheit.

Mix together all the ingredients in a large sized bowl. Cover the bowl with plastic wrap and place in the refrigerator for one hour. It is important to make sure the dough is chilled properly before using.

After one hour has passed, take the dough and roll it out on a flat surface. It is important that the surface is sprinkled with a generous amount of flour, to ensure the dough doesn’t stick. Roll the dough until it is about 1/8 inch thick. Use cookie cutters to cut the shapes of the gingerbread men. Place the cookies on a sheet pan and bake in the oven for 8 minutes.

Directions for Royal Icing

Use an electric mixer to blend together the egg whites and the lemon juice. Continue to beat these ingredients together until it becomes a frothy texture. Turn the electric mixer to a low speed and combine the sifted powdered sugar. When the ingredients become shiny and smooth, turn the electric mixer to a high speed and continue to blend until the texture becomes glossy and stiff. This may take around 5 minutes.

Food coloring can be added to the royal icing for more colorful decorations. Spoon the royal icing into a pastry bag. When the gingerbread cookies are ready to come out of the oven and have cooled, decorate the gingerbread men creatively, with faces, buttons, or add sprinkles.

This recipe for gingerbread cookies makes between 12-15 cookies.

Recipe courtesy of Sandra Lee of The Food Network.

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Wintery nights spent snuggled up at home call for the ultimate in comfort food – and what can be more comforting than a creamy, cheesy Savoyarde Tartiflette? Straight from the French region of Haute-Savoie (where dairy products are no laughing matter), this delicious casserole of potatoes, bacon and Reblochon cheese ticks all the right boxes – unless of course you’re starting a diet.

Yes, granted, runny cheese and salty meat loaded with carbohydrates and full-fat cream isn’t the healthiest thing in the world, but let’s face it, sometimes, it’s just so worth it.

3 medium waxy potatoes
1 onion, sliced
150g pancetta, cut into 1cm lardons
100g Reblochon cheese, cut into cubes (leave the rind on as this gives the dish a nice crispy crust)
100ml double cream
Salt and pepper

Serves 2

1. Peel and slice the potatoes into thick slices – about 1cm. Boil until tender.

2. Heat some oil in a saucepan and add the onion. Fry until soft, add the bacon, and continue to fry until the onion becomes lightly browned.

3. Preheat the grill to its highest setting. Layer the sliced potatoes and onion and bacon mixture in a suitable heatproof dish (if making for a special occasion this also works well in individual casserole dishes). Place the cubes of Reblochon amongst the potatoes and bacon so that everything is more or less evenly distributed.

4. Drizzle with cream and season with salt (not too much as the bacon is already salty) and pepper.

5. Grill for about 5 minutes, until the cheese is bubbling and brown on top. Serve with a green salad (or another similar vegetable) and a tart dressing. Bon appétit!

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Entering into the winter season, for those of us in need of a warm, homey meal once a day to keep our spirits up, the British tradition of ‘pie’ is a comfort food, perfect for the winter months.

The fish pie is a very traditional dish along the lines of shepherd’s pie, usually consisting of white fish like cod or haddock, prawns, and boiled eggs, all covered in a white sauce and topped with smooth, mashed potatoes. It is baked in the oven and served with peas.

This is a classic recipe, and you can add eggs during the assembly. Simply cut three boiled eggs into wedges and sprinkle them on top along with the prawns. Some find the idea of whipping up the white sauce a daunting challenge, but in my experience it is surprisingly simple as long as you follow the steps.

Ingredients:

• 1kg potato, cut into large chunks
• 150g butter
• 750ml milk
• 2 shallots, sliced
• 1 leek, sliced
• 2 garlic cloves, sliced
• 700g skinless white fish
• 2 bay leaves
• 1/2 onion, quartered
• 60g plain flour
• small bunch parsley, chopped
• 100g prawns, cooked and peeled
• salt and pepper to season

Directions:

Heat the oven to 180C/fan 160C. Cook the potatoes until tender, about 20 minutes, then drain and mash with half the butter and a splash of milk. Season.

Gently sweat the shallots and leek in a knob of butter until soft, then add garlic and cook for a couple of minutes. Set aside.

Meanwhile, bring the milk to a weak simmer in a large frying pan – when you see the first bubbles, add the fish, onion, and bay leaves, then cover and cook for 6-8 minutes. Lift the fish out onto a plate, and strain the milk into a jug.

Melt the remaining butter in a pan, stir in flour for 1 minute over a medium heat. Take off the heat, pour in a little poaching milk, then stir until mixed. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to a boil, then simmer for 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from the heat, season with salt and pepper, then mix in the parsley.

Flake the fish into a pie dish, sprinkle with prawns, and then the shallots and leek before pouring on the sauce and spooning on the mash, making sure it reaches the sides. Rough up the top with a fork and bake for 20-30 minutes until golden and crisp.

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The potato. A wholesome stable vegetable around the world; you can roast it, you can boil it, and you can mash it into shape. Every country has its own variations, and we all tend to associate different types with different occasions. Roast potatoes go with roast dinners while thin, crispy fries match a juicy burger perfectly.

Here are three types of potatoes from three different countries.

Denmark – The Hasselback Potato

Hasselback potatoes are associated with festive occasions in the small Scandinavian country. More than just roasting, the extra trouble will be worth it. Before roasting in the oven, the potatoes are cut two-thirds through into thin slices, allowing for the top to get crisp and delicious. The best potato for the job is the King Edward, but the Sava also works well. Calculate around 250g of potato per person.

Directions:

Peal the potatoes and place the pealed spud next to a thin cutting board. As you cut down to the board, you avoid cutting through the whole way.

Spread butter on each of the potatoes, stick a bayleaf in between the slices, and season with coarse salt and crushed pepper. Bake at 200 degrees Celsius until tender and crisp.

Serve straight away.

Spain – Patatas Pobres

Translated roughly into ‘the poor man’s potatoes’, patatas pobres are a great easy lunch snack on its own or a wonderful accompaniment to chicken or chorizo slices.

Ingredients:

• Olive oil
• 1kg peeled, sliced potatoes
• salt
• 2 cloves of garlic
• 8-10 pepper corns
• 1 tsp. paprika
• 1 tsp. cumin
• 3 tbsp. cold water
• 1 tbsp. white wine vinegar
• small bunch of parsley

Heat the oil in a pan, throw in the potatoes, and drizzle with salt. Fry while turning continuously at low heat for around 10 minutes until light brown.

Meanwhile, crush garlic and pepper together in a mortar, and add paprika, cumin, and water to make a paste.

Turn the potato slices in the past on the pan, add the vinegar, and let it simmer for 10 minutes until the potatoes are golden. Drizzle with chopped parsley and serve.

England – Perfect Mashed Potatoes 

We all know the soft, velvety, and versatile delights of mashed potatoes. Every cook at home probably has their own well-tested recipe, but if you are looking for a fresh take on mash, this recipe by Gordon Ramsay might do the trick.

The best potatoes for mash are firm sorts, like Désirée. Peel a kilo, and cut them into large chunks to be boiled in salted water. Do not be afraid to salt well, as it will give a better taste. Boil at medium heat until soft, around 45 minutes, then drain and place the potatoes back into the pot. Shake it over heat for a couple of minutes to dry, then mash the potatoes, either with a regular masher or a ricer.

Put 1 1/2 dl milk and 1 1/2 dl cream in a pot, and bring to a soft boil. Mix in 200g soft butter in the mash, and add a spoonful of milk one at a time until the mash is of your preferred consistency.

Gordon Ramsay suggests that you keep the mash more firm if you are serving it with meats and more fluid if you serve it with fish.

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