2 cups frozen blueberries
1/3 cup Cascadian Raspberry Balsamic
1 fresh banana, cut up
1 cup packed fresh baby kale
1/4 cup High Oleocanthal EVOO, such as Hojiblanca
2 Tablespoons chia seeds
Soak the chia seeds in 1/3 cup Cascadian Raspberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.
Makes 2 generous portions or 4 smaller servings
*Biophenols: 320.1 ppm
*Oleic Acid: 70.5
*Organoleptic Taste Panel Assessment:
Fruitiness: 4.5 Bitterness: 2.5 Pungency: 2.5
As measured at the time of crush (Nov 2017)
Country of origin: (USA)
This sesame crusted chicken is glazed with an amazing honey-ginger glaze that is packed with flavor and served with a simple Asian side salad and white rice. This spice and glaze combination is also great on extra firm tofu cubes or seared tuna bites. This is a gluten and dairy free recipe.
Serves 2 with some leftovers
To make the sauce add the roughly chopped ginger and the other sauce ingredients together in a small smoothie blender and process until smooth, this method really brings out the ginger flavor. Alternatively, you can mince the ginger by hand and whisk all ingredients together.
Mix all spice ingredients for chicken in a dish with sides that you can use for dredging the chicken cutlets. Preheat a large frying pan to medium-high heat. Evenly coat all sides of the chicken with the spice mixture, add oil to the pan and then add chicken. To maintain a nice sesame crust you'll want to avoid turning the chicken more than once. Allow a golden brown color to develop prior to flipping the first time and once the chicken is nearly done, turn heat down to low and add the sauce mixture into the pan. Allow sauce to bubble until thickened and serve immediately over hot rice.
To make a simple side salad toss romaine lettuce, shredded red cabbage and avocado with Honey-Ginger White Balsamic and Japanese Toasted Sesame Oil.
2 cups bulgar
1/2 cup Dill Olive Oil
1/4 cup Sicilian Lemon White Balsamic
Juice and zest of half a lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
Soak the bulgur in very hot water (enough to cover the bulgur by 1") along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.
Serves 4 as a main course or 6 as a side
We had a great time dying easter eggs with red onion skin, turmeric, red beet and red cabbage dyes today! If you missed it but want to enjoy this activity at home with the kids or your friends here's a how-to:
Basic Hard-boiled Egg How-to:
I found the onion skin to be the fastest setting dye, followed by red cabbage, beets and then turmeric. For all of these options if you want to make patterns, you just cut the nylon stockings to length, tie one end, put the egg with the foliage (parsley works great) inside of the stocking and then tie the other end with a rubber band.
Red Cabbage – Blue Dye
Red cabbage yields a beautiful light blue on white eggs and dark green on brown eggs.
2 cups shredded red cabbage – I noted from experiments that the fresher the better
Water to cover cabbage – distilled or filtered works the best
2 Tbl White Vinegar – helps dye set
Directions. Shred cabbage and place in a saucepan. Pour in enough water to cover cabbage and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Strain out cabbage and let dye cool. Place eggs in dye for at least 30 minutes. To enrich the color you can do multiple dips, letting the eggs dry between dips or allow eggs to sit in dye overnight.
Chickens go crazy for the left over cabbage if you’re looking for a way to use the leftovers.
Red Onion – Brown Dye
Red onion skin yields a rich and earthy brown dye.
2 cups red onion skin
Water to cover onion skins – distilled or filtered works the best
2 Tbl White Vinegar – helps dye set
Directions. Peel off onion skins and place in a saucepan. Pour in enough water to cover and stir to make sure the skins get submersed. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Strain out onion skin and let dye cool. Place eggs in dye for at least 30 minutes. To enrich the color you can do multiple dips, letting the eggs dry between dips or allow eggs to sit in dye overnight.
Try making caramelized onions with the onions you just peeled to make good use of them. You can add the onions as a salad topper along with the chopped beets.
Red Beets – Pink Dye
Red beets yield a light to dark pink depending on how long you soak the eggs
2 cups finely chopped beets – smaller chunks yield a darker dye
Water to cover beets– distilled or filtered works the best
2 Tbl White Vinegar – helps dye set
Directions. Chop beets and place in a saucepan. Pour in enough water to cover and stir to make sure the skins get submersed. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Strain out beets and let dye cool. Place eggs in dye for at least 30 minutes. To enrich the color you can do multiple dips, letting the eggs dry between dips or allow eggs to sit in dye overnight.
Try eating the beets as a salad topper once your done making the dye.
Turmeric – Yellow Dye
Turmeric yields a light yellow color
3 Tbl turmeric powder – smaller chunks yield a darker dye
2 cups water – distilled or filtered works the best
2 Tbl White Vinegar – helps dye set
Directions. Combine turmeric and water and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Place eggs in dye for at least 30 minutes. To enrich the color you can do multiple dips, letting the eggs dry between dips or allow eggs to sit in dye overnight.
If you are more interested in eating eggs then dying them, these recipes are for you!
Fig Balsamic & Bacon Deviled Eggs
4 slices bacon
½ c. mayonnaise
2 tsp. granulated sugar
½ tsp granulated onion
½ tsp Black Mission Fig Aged Balsamic Vinegar
¼ tsp. celery salt
¼ tsp peppercorn mix
1 tsp. Dijon mustard
¼ c. chopped fresh parsley
Traditional Deviled Eggs
6 hard-boiled eggs, peeled halved lengthwise
¼ c mayonnaise
1 Tbl dijon mustard
½ tsp. Champagne Wine Vinegar
¼ tsp. sea salt
1 Tbl granulated sugar
Sweet Smoked Paprika to garnish
Our Aged Balsamic Condimento is made without added sugar, thickeners or coloring that can often be found on the ingredient lists of lesser "balsamic" vinegars which are sometimes made with white wine vinegar that is doctored with sugar, caramel coloring and thickeners to mimic the taste and consistency of a real balsamic vinegar. I believe in real food and here's how it's made:
Our dark aged balsamic condimento is of the highest quality and is made in Modena, Itlay from cooked, high quality caramelized grape must from Trebbiano and Lambrusco grapes. The grape must in our Condimento is cooked over an open wood fire, just as DOP Traditional Balsamic (The balsamic you pay $100+ per 100ml bottle in Italy for) grape must is. It is cooked down to the same consistency, density and dry solid extracts, actually. DOP Traditional Balsamic dictates that wood-fire-cooked grape must is then put directly in to old, fired wood barrels which were used to age balsamic in years past. These barrels become progressively smaller as the product becomes thicker and naturally evaporates over time. The barrels as well as the product they once contained, add character to the must over time. Nothing is ever added to the cooked, caramelized must of DOP balsamic. Pro-biotic wild yeast and acetic bacteria colonize it and eventually raise the acidity. It slowly ages in this manner and turns in to "vinegar" by itself over the course of many years, hence the scarcity and price tag.
The primary difference between DOP Balsamic and our condimento, is that out of the gate our Condimento is inoculated with a very small amount of premium quality, barrel aged Italian wine vinegar. The barrel aged wine vinegar introduces the natural acetic bacteria and yeast and begins the process from cooked grape must to“condimento”. It is then aged using the Solera method which dictates that it be placed in a succession of different types of very old, fired wood barrels, each of which previously contained residual amounts of older balsamic dating back as far as 18 years and in some cases 25 years. It’s topped off as it moves from barrel to barrel, based on the Solera method, with younger, wood fire cooked grape must as it naturally evaporates. For this reason, no product except actual DOP certified balsamic in licensed 100 ml. bottles can make an actual age claim - ever! However, you can accurately and confidently say that our product has been “aged for up to 18 years” if you would like to mention age at all. However, age is not a criteria of quality.
As with DOP balsamic, our condimento’s very low acidity of 4% is a function of the grape must being naturally cooked down, condensed, caramelized and aged without the addition of much else, unlike so many “balsamic-like” products on the market which are not from Modena and are comprised almost wholly of poor quality wine or distilled vinegar, thickeners, color and sweeteners. The density and complexity of our condimento are a testament to the fact that it is made in Modena in the Solera method from high quality grape must, cooked down over an open wood fire. Its’ very high level of dried extract solids is close to if not identical to that of DOP Traditional Balsamic sold exclusively in 100ml bottles.
DELICIOUS FOOD. LOCAL WINE. FREE TASTINGS. EPIC SALE.
APRIL 6th. 6-9pm
In honor of our hard work over the last year here are some photos of our journey getting here over the last year. Small business ownership isn't always easy or glamorous, but I would't take a second back...
A year in summary...
I recently took a trip to southern baja where rockfish prevail on main menus and being the lover of seafood that I am I tried it in every form possible. Pescado de Ajo Molido, Tacos de Pescado, etc and so forth, but my favorite meal was Pescado Veracruz, a crisy fish fillet perfectly cooked, served over rice and topped with a piquant red sauce.
4 large white fish fillets, approximately 1.5 lbs, (1/2-inch thick)
1/4 cup fresh lime juice
finely ground sea salt
1/3 cup extra virgin olive oil
2 larges eggs whisked
1 cup unbleached flour
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
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.
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