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Essential Mashed Potatoes

Posted on by The Olive Oil Hunter

Tiny new potatoes are made even creamier by adding olive oil, butter, and great spices. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

Ingredients

  • 2 pounds creamer or mini red potatoes
  • 1 tablespoon plus 1 teaspoon sea salt, divided use, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 cup half-and-half or milk
  • 1 teaspoon freshly-ground Vine-Ripened Black Peppercorns,plusmore to taste
  • 2 teaspoons Purple Shallot Powder
  • Savory Black Garlic

Directions

Cut the potatoes in half and place them in a pot of boiling water with the tablespoon of salt. Boil until tender, 8 to 10 minutes. Drain the potatoes and return them to the pot. Add the teaspoon of salt, the olive oil, butter, half-and-half (or milk), black pepper, and shallot powder and mash the potatoes, thoroughly blending in the other ingredients. Taste and season with more salt and pepper if desired. Transfer to a serving bowl and sprinkle with the black garlic.

Yields 6 servings

Chai Spice Cookies

Posted on by The Olive Oil Hunter

This recipe creates dramatically large, melt-in-your-mouth, 4-inch cookies. For smaller ones, use a 1-inch scoop and place them 2 inches apart.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup white or golden whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups brown sugar
  • 2 1/2 tablespoons Chai Spice Blend, divided use
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/4 cup extra virgin olive oil
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1/3 cup sanding sugar

Directions

Step 1

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set aside (you’ll bake the cookies in 3 batches; if you have that many cookie sheets, prep them all).

Step 2

In a medium bowl, whisk together the flours, baking soda, baking powder, and salt; set aside.
In another medium bowl, whisk together the sugar, 1 1/2 tablespoons chai spice, and the cinnamon.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add the olive oil and sugar-spice mixture and beat on low until well blended. Add the egg and vanilla, mixing until fully incorporated. Slowly add the dry ingredients and mix until just combined, stopping to scrape up any of the butter that may be on the bottom of the bowl.

Step 4

In a small bowl, whisk the sanding sugar with the last tablespoon of chai spice. Use a 2-inch ice cream scoop to make a dough ball and drop it into the sugar-chai mix. Roll it around to coat, then place it on the cookie sheet. Repeat until you have 6 balls, spaced 4 inches apart—they will spread considerably as they bake. Bake one cookie sheet at a time in the center of your oven for 14 minutes, rotating the pan halfway through; the cookies will puff, then flatten as they cool. Repeat with the next batch. As that batch bakes, use a large spatula to transfer the first batch of cookies to racks to cool. Repeat with the final batch.

Yields 18 Cookies

Chai Spice Cashews

Posted on by The Olive Oil Hunter

This sweet-and-spicy treat is irresistible—perfect for a party or afternoon nibble. Note: All bolded spices are included in the new spice collection from the T. J. Robinson Curated Culinary Selections.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Chai Spice Blend
  • 2 tablespoons brown sugar
  • 1 teaspoon Wild Sumac
  • Pinch of fine sea salt
  • 2 cups raw cashews

Directions

Heat a large frying pan or wok over medium-high heat. When hot, add the olive oil, chai spice, sugar, sumac, and salt. Whisk to blend, then allow to toast for 1 minute. Add the cashews and use tongs to coat them well. Let cook undisturbed in one layer for 3 minutes, then toss continuously for another 2 minutes until the nuts brown lightly. Transfer to a serving bowl and let cool before eating.

Yields 6 to 8 servings

Chicken Paprikash

Posted on by The Olive Oil Hunter

This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce to dress them as well as the chicken. I’m using boneless skinless thighs for flavor and a shortened cooking time (cube them for even faster cooking). The grating blade of a food processor is great for grating the onions, and a Microplane makes fast work of the garlic.

Ingredients

  • 3 heaping tablespoons Heirloom Sweet Paprika
  • 2 teaspoons fine sea salt, plus more to taste
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
  • 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
  • 1/3 cup heavy cream or half-and-half, at room temperature
  • 3/4 cup full-fat sour cream, at room temperature 
  • 1/4 cup flour
  • 3 tablespoons extra virgin olive oil, more as needed
  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion, grated 
  • 3 large garlic cloves, finely minced or grated 
  • 1 large ripe tomato, diced, or 1 cup diced canned tomatoes 
  • 1 tablespoon Purple Shallot Powder

Directions

Step 1

In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.

Step 2

Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.

Step 3

Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs. 

Step 4

Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through. 

Yields 4 servings