Smoky Roasted Potato Salad

Perfect for a summer BBQ!

What you will need:

Steps:

Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 2 parts Extra Virgin Olive Oil, 1 part Strawberry Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.

Easy Smoked Cauliflower

This is a super easy side dish. The enFuso Smoked Olive Oil gives normally bland vegetables a rich, earthy flavor. This pairs nicely with baked salmon (which I brushed with our Lemon Olive Oil).

Photo credit: cookingbythebook.com

Photo credit: cookingbythebook.com

Just clean, separate, and steam a whole cauliflower. When you can easily insert a fork, it is done.

Drain the cauliflower and transfer to a large bowl. Drizzle on a tablespoon or two of smoked oil and mash with a potato masher. Season with cracked pepper and ground salt. Then toss to mix.

That’s it… done!

Smoky Dukkah Pesto

This is a delicious The Pig & Quill recipe that we can't get enough of. Goes great on pizza with goat cheese!

What you will need:

In a mini food processor or blender, pulse basil and Dukkah together until basil is roughly chopped. With blade running, slowly stream in EVOO until mixture forms a loose paste, or to your desired pesto consistency. Stir in Smoked Olive Oil and season with salt and pepper to taste.

Lemon and Fig Flavored Fruit Stuffed Wontons

Lemon and Fig: one of my favorite pairings! To begin, you will need:

First, toss together the blueberries, apricots, goat cheese, and Fig Balsamic in a large bowl.

Next, fill wonton wrappers with the mixture and then seal. Drizzle Lemon Olive Oil on top and add a touch of brown sugar.

Bake at 350 degrees for about 12 minutes until golden brown.

This recipe was created on the fly by my daughter, Taryn. Enjoy!

Smoked Asparagus Soup

This is a recipe from our enFuso "Chef Demo" at the Williams-Sonoma Crystal Cove in Newport Beach, California. It got a great reception at the demonstration, especially when they noshed on the surprise inside – that perfectly al dente and smoky asparagus tip!

Ingredients:

  • 1.5 pounds green asparagus: woody stem bottoms snapped off and discarded
  • 1 quart vegetable broth
  • 8 ounces heavy whipping cream
  • 1/2 Loaf Italian or French country bread, torn into large pieces
  • 1/2 lemon cut lengthwise
  • Large water bath with ice
  • Salt and pepper
  • 1 to 2 tablespoons of enFuso Smoke Olive Oil (any of them will work: Late Harvest, Turbo, or Smoky Garlic)

Cut tips from asparagus 1 and a 1/2 inches from top and halve then tips lengthwise if thick. Cut stalks into 1/2 inch pieces. (Below shows the torn bread, the discarded woody tips of the asparagus, the asparagus tips and cut stalks.)

Bring a large stock pot of salted water to a boil. Add the lemon half, and using a sieve, or wire mesh skimmer, submerge the asparagus tips in the boiling water. After they turn bright green, and maintain their crunch, 1-3 minutes, remove and plunge into water bath to cool. Repeat with the asparagus stalks. (Below shows the boiling water, the ice water bath, and the asparagus tips ready to plunge into the boiling water.)

In a 2 to 4 quart heavy pot over moderately low heat, add vegetable broth and bring to a boil. Then blend in the cream and asparagus stalks, and remove the “soup” from the heat.

Purée the soup in a blender until smooth as follows, using caution due to blending hot liquid. Remove the smaller center cap from the larger blender lid and cover with a dry kitchen towel, allowing steam to escape, and preventing the soup from spraying out of the blender.

After blending all the soup, add pieces of country bread to the blender to achieve the consistency of thin gravy. Then season soup with salt and pepper to taste.

Place the asparagus tips in a bowl, and toss with the Smoke Olive Oil.

Transfer soup to bowls for serving.  Garnish with smoky asparagus tips. If you want a little extra smoky flavor, drizzle a few drops of smoked oil over the soup for extra flavor.