February Recipe Ideas
White Miso Flatbread with Roasted Mushrooms
White Miso Flatbread Pizza
This simple recipe explodes with flavor. This is a go to for our family.
Ingredients
1 1/2 pounds fresh mushrooms (such as oyster, beech, and/or cremini), cut into small pieces (about 7 cups). Check out your local farmers market.
6 tablespoons SLO Olive neutral extra virgin olive oil (Arbequina, Koroneiki or BearBird Ranch), divided.
1 teaspoon kosher salt.
1/2 teaspoon black pepper, plus more to taste.
1 large garlic clove, grated.
1/2 cup heavy cream, plus more as needed.
2 tablespoons white miso (you can find this at an Asian market or at Trader Joe’s)
1 (16 1/2- x 4 1/2-inch) flatbread (such as Trader Joe’s Pizza Crust)
2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)
1 1/4 ounces Parmesan cheese, grated (about 1/3 cup)
1 1/2 cups loosely packed baby arugula.
1 Tablespoon of SLO Olive Reserve Age Balsamic.
Directions
Preheat oven to 450°F. Toss together mushrooms, 1/4 cup oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven, stirring occasionally, until browned, 25 to 35 minutes. Remove from oven. (Do not turn oven off.)
Stir garlic into roasted mushrooms; set aside. Whisk together cream and miso in a small bowl until well combined. Set aside.
Brush both sides of flatbread with remaining 2 tablespoons oil; place on a parchment paper–lined large baking sheet. Bake at 450°F until toasted, about 5 minutes. Remove from oven. Spread flatbread with half of the miso-cream sauce. Top with half of the mushroom mixture. Sprinkle with mozzarella and Parmesan; top with remaining mushroom mixture. Return to oven, and bake at 450°F until bread is crisp and cheese melts, 6 to 8 minutes.
Thin remaining miso-cream sauce with additional cream as needed to reach a drizzling consistency. Toss together arugula and 1 teaspoon miso-cream sauce in a medium bowl.
Scatter arugula mixture over flatbread. Sprinkle with additional pepper to taste, if desired. Cut into 8 pieces, and serve alongside remaining miso-cream sauce.
Drizzle SLO Olive Aged Balsamic over finished pizza.
Original recipe appeared in Food & Wine magazine, September 2023
Gourmet Chocolate Covered Strawberries, Drizzled With Balsamic
Do you want a delicious and beautiful treat for your Valentines Sweetheart. Try this easy and slightly out of the ordinary treat.
Ingredients
10 ounce package bittersweet, semi-sweet, or milk chocolate.
2 pounds fresh strawberries stems still attached.
2 Tablespoons SLO Olive Chocolate Balsamic.
Instructions
Wash the strawberries and then dry them VERY well. It's so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick!
If desired, add a handful of toppings, like crushed nuts or coconut, onto their own small plates. Line a sheet pan with parchment or waxed paper.
Use a double boiler (instructions above in post) or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!
Holding a strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries.
Chill the strawberries until the chocolate sets, about 15 minutes.
Serve on a cold plate and drizzle the SLO Olive Chocolate Balsamic over the strawberries and serve.
Modified version from original recipe by Lauren Allen.
Raspberry Balsamic White Wine Fizz
Tart and sweet with a unique overall flavor.
Ingredients:
1/2 cup SLO Olive Raspberry Balsamic
1/2 cup cane sugar
Juice from 1/2 lemon
Pinch salt
1 bottle sweet white wine
4 ounces sparkling water
Fresh raspberries
Mint leaves
1. Mix all ingredients except sparking water together. Add a few ice cubes to each glass. Top each cocktail off with two ounces of sparkling water and garnish with fresh raspberries and mint leaves.
Jalapeno and Pineapple Grilled Shrimp
Sweet, spicy and delicious.
Ingredients:
1 lb jumbo shrimp peeled with tail on.
4 tablespoons of SLO Olive Jalapeno EV Olive Oil.
4 tablespoons of SLO Olive Pineapple Balsamic.
3 tablespoons of Soy sauce.
2 finely chopped garlic cloves
1/2 small shallot chopped fine
Instructions:
In a small bowl add all of the marinade ingredients together and whisk until blended.
Add your shrimp to a 1 gallon ziplock bag.
Pour in the marinade and gently massage it into the shrimp.
Try to remove as much air from the bag as possible and zip it closed, making sure the shrimp is completely covered in the marinade.
Place in the refrigerator for a minimum of 1 hr. (Suggestion: Place ziplock bag in a small bowl when adding to the refrigerator in case of leakage.)
Preheat your grill to 450 degree.
It is easiest to use a vegetable grill tray for the grilling process if your grill has wide grate slots. You can also use bamboo or metal skewers to hold the shrimp together during grilling.
Grill about 2-3 minutes per side until the shrimp is no longer translucent and the outside has caramelized.
Serve with grilled vegetables and rice or toss with arugula salad.
