Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the went ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half way with batter. Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean. Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.
Enjoy the tail end of the summer bounty with a fresh roasted cherry tomato bruschetta.
1 loaf crusty French Bread from your local bakery
2 cups fresh, ricotta cheese
1/2 cup Extra Virgin Olive Oil (EVOO)
1/4 cup Tuscan Herb Olive Oil (Garlic also works)
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste
Preheat oven to 425 F or heat the grill. In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool. Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sundried tomato and basil pesto. In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly. Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of EVOO or infused olive oil of your choice. Serve immediately!
If you like a spicy seared ahi tuna or a wonderful sesame crust on salmon or in this case, fresh Ling Cod, this is your blend (I found a good deal on wild caught Ling Cod and couldn't pass it up). The spice mix is below and I paired this dinner with a butter saffron rice and steamed garden beets. The beet side could have been better to be honest, but the beets were ready in the garden. I think I'd go with a fresh salad with shredded carrots and a ginger miso dressing next time.
Best Fish Rub:
1 tsp. Kosher Salt
1 tsp. Spanish Paprika
1 tsp. Coriander (ground)
1/4 tsp Organic Cayenne Pepper (double if you really like heat)
1 Tbl. Ground Black Pepper
1-1/2 Tbl White Sesame Seed
1-1/2 Tbl Nigella Seed
For the ling cod fillet, I rubbed the top of the fillet with the spice mix and drizzled it with our Persian Lime Infused Olive Oil and baked at 400F for 10-15 minutes, until flaky.
Our newest products are showcased in a recent dinner success of mine. We just brought in a wonderful olive wood smoked olive oil and a Neapolitan Balsamic Vinegar that make an amazing pairing.
4 chicken breasts
1/2 cup Olive Wood Smoked Olive Oil
1/2 cup Neapolitan Balsamic Vinegar
1 clove garlic, minced
1 tsp. salt
1/2 tsp. ground black pepper
Mix all ingredients for marinade, pour over chicken and marinate overnight. Grill and enjoy!
On the side I served a quick basil, tomato and green onion salad from the garden and a roasted potato, garlic and summer squash combination that I seasoned with Za'atar Spice Blend, drizzled olive oil and black pepper. I baked the potato combination at 400 degrees F for 30 minutes, until golden brown.
I went on a tour of Jean Marie's Herb Garden this morning. Dave and Talia Hammon are local growers near White Salmon, WA who are growing a variety of beautiful herbs and veggies this year. We're looking forward to stocking their dried herbs in our store as soon as a they are ready. Local and grown with organic practices, can't ask for more!
We had a blast at our first cooking demo today making a variety of tasty quick pickles and everyone took home a jar of their favorite recipe. Here are the recipes for those who weren't able to make it out today.
Items in bold are available for purchase at Arome.
Basic Cucumber Pickles
1 English cucumber or 3 pickling cucumbers
1 Tbl Kosher Salt
1 ½ cups water
½ cup Champagne Wine Vinegar
1 cup sugar
1 bay leaf
3 whole allspice berries
Directions. Combine salt, water, champagne wine vinegar, sugar, bay leaf and allspice berries in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
Ma’s Pickled Carrots
1-lb carrots (shredded or sliced into thin coins)
1 cup raw apple cider vinegar
¼ cup sugar
2 Tbl Kosher Salt
2 Tbl Ma’s Pickling Spice
½ cup water
Directions. Combine apple cider vinegar, sugar, salt, pickling spice and water into a pot and bring to a boil. Immediately pour heated brine over carrots in a mason jar and refrigerate for at least 2 hours before serving.
Garam Masala Onions
1 small red onion, thinly sliced wedges
1 cup Sherry Reserva 25-year Age Vinegar
2 tsp. Garam Masala Spice Blend
2 Tbl French Grey Sea Salt
¼ cup sugar
½ cup water
Directions. Combine sherry vinegar, garam masala, salt, and water into a pot and bring to a boil. Immediately pour heated brine over onions in a mason jar and refrigerate for at least 2 hours before serving.
When the mercury rises and you want a fresh dinner that doesn't require the oven, look no further than our local summer bounty. Thanks to Zion Farms, Dickey's Farm Store, Keeley Family Farms and my garden for the amazing ingredients!
- Mixed greens
- Shaved onions
- 2 Tbl chopped sweet basil
- 1 cup fresh blackberries
- 1/4 cup fresh hazelnuts
- 1/4 cup of crumbled fresh goat cheese
- 2 Tbl Arome Blackberry Ginger Balsamic Vinegar and 6 Tbl Arome Lemon Fused Olive Oil
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.