Saratoga Olive Oil Blog

Sunday Snack: Smoke Bacon Cajun Steak Rub

Posted Sunday Jun 08, 2014 in Sunday Snack by Jenna Brower | 0 Comments

 

Saratoga Olive Oil Co. Smoked Bacon Cajun Sea Salt


Summer grilling season is finally in full swing!

 

Here’s a quick trick for the next time you fire up the grill. Use our Smoked Bacon Cajun Sea Salt as a rub to add a smoky flavor to your favorite cuts of steak. 

 Saratoga Olive Oil Co. Smoked Bacon Cajun Sea Salt


Smoked Bacon Cajun is one of our most popular sea salts - and for a great reason! This natural sea salt is smoked over Alderwood with natural bacon flavor, paprika, chopped onion, garlic, and a touch of sugar. A perfect blend of spicy and smoky, this sea salt will become a staple of your grilling season!

 

The process: In a mixing bowl, coat the steak with a drizzle of extra virgin olive oil. Rub steaks with sea salt, covering evenly. Prepare on grill. 

Saratoga Olive Oil Co. Smoked Bacon Cajun Sea Salt

 

Saratoga Olive Oil Co. Smoked Bacon Cajun Sea Salt

 

Saratoga Olive Oil Co. Smoked Bacon Cajun Sea Salt

Sunday Snack: Margarita with Lime Sea Salted Rim

Posted Sunday May 04, 2014 in Sunday Snack by Jenna Brower | 0 Comments

 

If you're celebrating Cinco de Mayo, try one of our favorite margarita tricks: a Lime Sea Salted Rim.

 

Saratoga Olive Oil Co. Lime Sea Salt Margarita

Saratoga Olive Oil Co. Lime Sea Salt Margaritas


With a refreshing citrusy flavor, our Lime Sea Salt is the perfect complement to a well-crafted margarita. The salt serves as more than just an aesthetic purpose - it helps to balance out the flavors of the ingredients found within the cocktail. 

The course texture of our Lime Sea Salt is ideal for the rim of a margarita. Prepare your margarita mix with your preferred ingredients (we always recommend fresh limes for the best flavor!) and then it's time to garnish. Here's how to do it:

1. Using a sliced lime wedge, moisten the rim of the glass. 

2. Fill a small saucer with Lime Sea Salt - approximately a 1/4" or so. Roll edges of glass in salt, evenly coating the outside of the rim in salt.

Saratoga Olive Oil Co. Lime Sea Salt Margarita

Saratoga Olive Oil Co. Lime Sea Salt Margarita

3. Pour margarita into glass and garnish with a slice of lime. 

Saratoga Olive Oil Co. Lime Sea Salt Margarita

This particular recipe uses Lime Sea Salt, but we have also experimented with Jalapeno Sea Salt, Habanero Sea Salt, and Raspberry Chipotle Sea Salt on the rim. Each adds a bit of heat to the cocktail for those who like a little spice!

Cheers!

  

Saratoga Olive Oil Co. Lime Sea Salt Margarita

 

 

 

 

Sunday Snack: Gorgonzola-Chèvre Scalloped Potatoes

Posted Sunday Apr 06, 2014 in Sunday Snack by Jenna Brower | 0 Comments

There are plenty of ways to make potatoes, but we’re confident scalloped potatoes is one of the best. And this recipe using two of our favorite types of cheeses - Gorgonzola andChèvre - and our French Garden Blend Sea Salt is sure to please!

 

Of all our different sea salts, French Garden Blend Sea Salt seemed like the ideal choice for this recipe. A blend of garlic, bell peppers, and onion makes this salt is one of our most popular and its herby flavor enhances any dish its added to, especially potatoes. Also consider using this salt as a rub for steak or chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


The sauce, made from equal parts whole milk and heavy cream, give the potatoes a creamy texture. Chèvre, a more mild, creamy cheese, and Gorgonzola, a semi-soft, robust cheese, balance one another out - creating a harmonious blend for a cheese lover!

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


While this recipe requires some patience - the potatoes take approximately an hour and a half to bake - it’s certainly well worth the wait. The time allows the potatoes to become tender and absorb the cheesy cream sauce. Turn on the broiler in the last few minutes of baking to give the potatoes a crispy finish. Despite the lengthier cook time, the rest of the preparation is relatively quick and simple. These scalloped potatoes can serve as the side to a number of dishes, whether you’re grilling up a juicy steak or roasting a chicken. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt


 Gorgonzola-Chèvre Scalloped Potatoes

Ingredients:

3 lb russet potatoes

2 teaspoons Saratoga Olive Oil Co. French Garden Blend Sea Salt

4 oz chèvre

4 oz crumbled gorgonzola

1 cup whole milk

1 cup heavy cream

 

 

Process:

1. Slice peeled potatoes into 1/8-inch thick slices. Place in bowl of cold water.

2. Combine milk, heavy cream, cheese and 1 teaspoon French Garden Blend Sea Salt in bowl and mix thoroughly.

3. Drain and dry potatoes. In a large, buttered bowl (3 or 4 quart, or casserole dish) layer potatoes, pouring cheese mixture over each layer. Sprinkle each layer with remaining French Garden Blend Sea Salt. 

4. Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake for an additional 45 minutes. 

5. For crispier potatoes, broil for 2-3 minutes. 


Saratoga Olive Oil Co. Scalloped Potatoes - French Garden Blend Sea Salt

 

Hummus with Salt & Vinegar Chips

Posted Tuesday Aug 13, 2013 in Recipes by Clint Braidwood | 0 Comments

Our oils certainly lend themselves to preparing gourmet dishes, as chefs from both Saratoga Springs and Burlington have demonstrated expertly in our in-store food demonstrations as well as in local restaurants. 

But, if you’re like me, sometimes you don’t feel up to preparing a gourmet dish at home and would rather take a slightly simpler route to satisfy your hunger. Here are two recipes - one for a dip, one for a chip - that are quick to prepare, but don’t overlook flavor in exchange for simplicity. 

Homemade hummus takes under 15 minutes to prepare and there are endless possibilities for flavor combinations. Any of our infused or fused olive oils can be used as the olive oil in a hummus recipe. For a citrusy flare, try the Blood Orange or Meyer Lemon oils. Looking for a spicy kick? Add a bit of our newest and hottest oil, Baklouti Green Chili, or our Chipotle oil, a favorite for a smoky spice flavor. If spicy isn’t your cup of tea - or, in this case, bowl of hummus - consider Garlic, Basil, or Gremolata oils. The following recipe uses one of our most popular varietals, the slightly fruity, slightly herbaceous Portuguese Cobrancosa.  

Portuguese Cobrancosa Hummus 

Ingredients:
16 oz can of chickpeas
1/4 cup liquid from chickpeas
1 1/2 tablespoons tahini
2 cloves garlic
1/2 teaspoon Himalayan Pink Sea Salt
2 tablespoons Portuguese Cobrancosa Extra Virgin Olive Oil

Directions:
After draining chickpeas and saving liquid in a separate bowl, blend chickpeas and all other ingredients in food processor on low speed until thoroughly mixed. Transfer hummus into a bowl and create a small well in the center of the hummus. Add a drizzle, about 1 tablespoon, of olive oil to the well. 

Measuring Olive Oil for Hummus 

The perfect complement to a delicious dip is a crunchy chip. Salt & Vinegar Chips, adding a bit of salty and tart flavor, seemed like just the thing to pair with the Cobrancosa Hummus. 

Salt & Vinegar Chips

Ingredients:
1 lb Red Gold potatoes
3 tablespoons Saratoga Olive Oil Co. Traditional White Balsamic Vinegar
1 1/2 tablespoons Spanish Arbequina Extra Virgin Olive Oil
1 teaspoon Himalayan Pink Sea Salt
1 teaspoon Northern Lights Spice

Directions: 
Wash potatoes thoroughly before slicing them into 1/8 inch slices using a mandolin. Add potato slices to a bowl of cold water to help reduce the starch. Arrange slices on a metal cookie sheet and brush Traditional White Balsamic Vinegar onto to the slices. Sprinkle with sea salt and spice. Bake at 400 for approximately 25 minutes, or until golden brown.

  Potato Slices

 

 

Cobrancosa Hummus

 

Have you tried making hummus with any Saratoga Olive Oil Co. oils? Share your recipe ideas and tricks in the comments.