Anne's Famous Smoky Dressing

At the Farmers' Markets, many of you have asked me to relay my recipe for this dressing. After repeating it about 100 times, I  decided it would be much more efficient to just add it to this blog!

What you will need:

  • 1 part cup enFuso Smoked Olive Oil
  • 1 part enFuso Extra Virgin Olive Oil
  • 1 part enFuso Fig or Strawberry Balsamic
  • 2-3 cloves of garlic, finely chopped
  • 1 teaspoon of Dijon mustard
  • Fresh ground pepper and salt to taste

I use any bowl or dish good for whisking. You simply combine all of the ingredients and whisk together. Then done! It is a basic vinaigrette but the smoke makes it taste earthy and very rich. It's so easy – I just make enough each night for my salad so it is always fresh.

Smoky Apple Vinaigrette + Bacon Salad

Our friends Adam and Joanne of Inspired Taste came up with these great recipes.

According to Adam and Joanne, "We are big fans of homemade salad dressing. It’s quick, easy and so flexible. Our basic recipe is to combine vinegar + Dijon mustard + something sweet + olive oil. For this, we went with apple cider vinegar and maple syrup then instead of using regular olive oil, we used a smoked olive oil. It adds a great backbone to the dressing and works so well with the bacon."

Photo credit: inspiredtaste.net

Photo credit: inspiredtaste.net

What you will need (for the dressing):

Whisk together!

What you will need (for the salad):

  • Butter lettuce
  • Baby romaine
  • Cooked bacon
  • Poached egg
  • Smoky vinaigrette dressing

Toss it all together and enjoy!

Smoky Sun Dried Tomato Hummus

This quick and easy recipe came from my daughter, Taryn. She is an amazing cook and into super healthy foods.

Photo Credit: Elephantjournal.com

Photo Credit: Elephantjournal.com

What you will need:

Place everything in a food processor and mix. Enjoy with crackers, bread, pita chips, veggies, and more!

Smoked Turkey Meatloaf

This recipe comes from our caterer friend Rich, who owns a cafe in Costa Mesa and plans to be using enFuso Smoked Olive Oil to enhance many of his recipes. The first one he offered is his healthy turkey meatloaf. We tested this recipe at home, and it's delicious!

What you will need:

  • 1 package lean ground turkey (20-24 ounces)
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cups of bread crumbs
  • 1/4 cup ketchup
  • 1/8 cup mustard
  • 3 tablespoons enFuso smoked olive oil (Rich prefers our Buttery Late Harvest, but any will work)
  • Salt and pepper
  • 2-3 shakes Worcestershire sauce
  • 1-3 celery stalks, chopped (optional for extra crunch)
  •  A pinch of dried or freshly chopped herbs, such as thyme or rosemary

Place all ingredients in a large bowl and mix together. Form into a loaf and then place on an open pan or on a grill over an open pan. This is important because it will allow any grease or fat  to render and drain versus having it cook in its own fat. Bake at 400 degrees for 50-60 minutes until center measures 155-160 degrees. Remove from oven and allow to rest for about 10 minutes. Slice and serve.

Optional notes: If you want a less crunchy meatloaf, you can saute the veggies first. You can also create a nice glaze using ketchup, a little Worcestershire, a little brown sugar and then brushing the top of the loaf before baking.

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.

Smoked Chocolate Caramels

This recipe was invented by our friend Emily Stoffel of The Pig and Quill.

Here is how she describes it:

“Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need:

  • 1 (one) 14 oz. can of condensed milk
  • 1 tsp Enfuso Smoked Olive Oil – Turbo
  • 1.5 oz 70% dark chocolate, chopped
  • 1/3 cup dry roasted pecans, roughly chopped
  • 1/2 tsp sea salt

According to Emily: "Combine condensed milk, olive oil and chocolate in a nonstick saucepan. Cook over low to medium-low heat for 18-25 minutes or until mixture is shiny and very thick, stirring constantly. (Time will depend on the heat of your stove and the size of your saucepan.) Pour into a shallow dish and cool to room temp for 15 minutes. Refrigerate until completely cooled.

Combine pecans and sea salt in a small food processor and pulse until nuts are finely ground, but not pasty, about 10 times. Pour into small dish. With buttered hands, scoop rounded teaspoons of cooled mixture into balls and roll in pecan mixture, lightly pressing to adhere to caramel, if necessary. Set aside on parchment. Repeat with remaining mixture. Refrigerate until serving."

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 Fig Pizza With Goat Cheese And Caramelized Onions

Photo Credit: Alexandra's Kitchen. alexandracooks.com

Photo Credit: Alexandra's Kitchen. alexandracooks.com

We love this savory dish!

What you will need:

  • Pizza dough (you can buy this at most supermarkets)
  • enFuso Smoked Olive Oil
  • Shredded mozzarella cheese
  • Crumbled goat cheese
  • Red baby potatoes, steamed and sliced
  • 1 cup of chopped onions
  • Fresh chopped arugula
  • enFuso Fig Balsamic

First, take your your pizza dough and spread it out on a cookie sheet sprinkled with corn meal or flour. Then, rub it with our Smoked Olive Oil.

In a separate pan on medium heat, take chopped onions and sautee them in an enFuso Extra Virgin Varietal. Do this until they are golden in color.

Next, you will top the pizza dough with mozzarella cheese, potatoes, goat cheese, and caramelized onions. Place dish in oven and bake for as long as your dough recipe package recommends.

Once done baking, drizzle with Fig Balsamic and sprinkle with arugula. Enjoy!

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.

Smoked Grilled Whole Oysters

Here is a great recipe idea from one of our customers, Doug Turner!

As I’m sure you will remember, today I bought some of your smoked oil to try on some oysters I bought at the Old Town Orange Farmers and Artisans Market.

I simply placed the oysters, still in their whole shell, onto a hot BBQ for about 5 minutes until they started to open.

I then popped them out into a small bowl and drizzled your smoked olive oil on them and picked them up with a tooth pick and then right into my mouth.

Let me tell you, I couldn’t get enough. It is so delicious.

Smoky Chicken Salad Sandwich

Maintaining and growing the business keeps me busier than ever. I often eat on the run but I still want yummy tasting food. Yesterday, I worked through the normal lunch hour and then had only a few minutes before I had to head out to class. Grabbing what I had on hand, I made this tasty gourmet tasting sandwich in about 5 minutes – and ate it in less than ten!

What You Need:

  • Shredded cooked chicken (you can use canned or fresh; I prefer fresh)
  • Chopped crunchy veggies (like celery or bell pepper)
  • Spoonful of mayonaise
  • enFuso Smoked Olive Oil
  • Artisan bread (I used a fresh baked crusty French)
  • Tomatoes or cucumbers for garnish

I had some leftover cooked chicken breasts from the night before so I pulled the meat off the bone and shredded it. Add your veggies then stir in a small amount of mayonnaise (and I mean small) and a generous drizzle of our Smoked Olive Oil. I prefer the robust (Late Harvest flavor) because the chicken and mayo already have their own sort of buttery flavor so the green flavors of the robust oil really complement it. The oil surrounds and penetrates everything, giving the sandwich plenty of moisture and making the chicken taste so rich and smoky.

Plop it on an open faced slab of artisan bread and garnish with whatever you can find in your garden (that's why I used tomatoes and cucumbers).  Then eat!

Note: to really flavor it up, drizzle any of our aged balsamic vinegar reductions over the top!

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.

Golden Beet Caprese

This recipe is a twist on an old classic. Instead of using tomatoes like a normal caprese, I used my new favorite vegetable: the golden beet. Golden beets are a little difficult to come by so if they are unavailable, try regular beets or resort back to tomatoes.

What you need:

  • 3 boiled and peeled golden beets
  • Fresh mozzarella cheese
  • Fresh basil
  • enFuso Smoked Olive Oil
  • enFuso Pomegranate Balsamic Vinegar Reduction
  • Salt and pepper to taste

The prep time takes much longer than the assembly line due to boiling the beets. The beets need about 1 hour to boil with skins on. After they are easy to poke with a fork, remove from boiling water and let cool. Once cool, skins will easily peel off using just your hands. Next, cut the beets in thin slices.

Place beets on a plate and stack the cheese and basil on top of each slice.

Now it's time to drizzle! Pour Smoked Olive Oil over your beet caprese salad. The amount of oil depends on how much you like the flavor of the smoke. I personally used about 3 tablespoons on two plates.

Next, I added a quick splash of our Pomegranate Balsamic. Lastly, add a big of salt and pepper to taste.

Tasters of this recipe liked it both before and after I added the balsamic. They also really appreciated the taste of smoke on this very vegetarian classic. I liked the recipe better with the balsamic; however, the flavor of smoke is slightly masked. Give it a try and feel free to add any personal feedback. Enjoy!

Zucchini Parmesan

I wanted to see how our smoked oil could be used in the most classic American way: frying! Now don’t get me wrong, I advocate healthy eating. Luckily for us, olive oil is very healthy! So by replacing our normal vegetable oil with olive oil, we can fry (on occasion) and get a lot of health benefit, too. I also wanted to test how frying would react with the smoky flavor.

What you need:

  • 1 large zucchini in 1/4 inch slices
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 egg beaten
  • enFuso Smoked Olive Oil
  • Salt and pepper

First, make an assembly line starting with your eggs, then bread crumbs, and Parmesan cheese. Then dip the zucchini slices in each bowl, coating them well.

At the end of my assembly line you can see the finished zucchinis. Next, cover the bottom surface of a frying pan with enFuso Smoked Olive Oil. Turn the heat on medium and toss the coated zucchinis in the hot oil.

Once brown on underside (should take about 2-3 minutes), flip over and brown the other side. Place finished zucchinis on a plate covered with a paper towel to help absorb excess oil. Continue to add oil as needed until all zucchinis have been fried. I added a little basil for garnish and served to my family.

The recipe turned out great! Quite delicious – give it a try!