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Epicurean Olive Oil Company’s Favorite Fall Flavors

Olive Oil

Posted by The Avenue

Boro Blog Exclusive | New season, new dinner ideas!

Are you in a recipe rut? Dinner idea SOS? Our friends at Epicurean Olive Oil Co. are here to help! From an exciting take on chicken to sausage stuffed eggplant, Epicurean shares their favorite fall recipes that are sure to spice up your weekly dinner routine. Epicurean Olive Oil Co. carries a wide variety of specialty vinegars and fine olive oils that bring distinctive flavors to your dishes. Below are three of their favorite fall recipes to please everyone at the table.

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Stuffed Eggplant with Sausage and Provolone Cheese

Serves 4

Ingredients:

• 2 Medium Whole Eggplants

• 4 Cloves Garlic – Minced

• 1 Small Red Onion – Minced

• 3/4 Pound Italian Sausage

• 1/4 cup Epicurean Italian Barrel Aged Red Wine Vinegar

• 4 Cups Tomato Sauce

• 1 Teaspoon Oregano

• 4 Tablespoons Fresh Parsley

• 1 Egg

• 4 oz Provolone Cheese

• 4 Tablespoons Epicurean’s Arbosana Extra Virgin Olive Oil

• 2 oz Parmesan Cheese

 

Instructions:

1) Remove the green tops of the eggplants and then cut them lengthwise in half. Using a sharp pairing knife, hollow out the eggplants, leaving about 1/4″ of flesh along the inside to create a hollow canoe shape. Sprinkle the inside of the eggplants with salt.

2) Place the eggplants in a sauté pan coated with olive oil over medium heat. Cover and sauté for about 8 minutes until they are soft (about 4 minutes for each side). Set aside with hollow side facing down to drain and cool.

3) Mince the sausage and add to a sauté pan over medium heat. Cook the sausage until they are browned and then set aside.

4) Add the onion to the pan and cook until they begin to soften. Add the garlic and sauté an additional 2 minutes. Add the eggplant cubes, 4 Tablespoons Epicurean Arbosana extra virgin olive oil, and Epicurean Italian Barrel Aged Red Wine Vinegar. Sauté for about 5 minutes. Add the tomato sauce, oregano and parsley and allow to simmer for about 3 minutes.

5) Remove from the heat and allow the mixture to cool.

6) Combine the mixture with an egg.

7) Arrange the eggplant in a baking dish. Add the Provolone cheese slices to the bottom of the eggplant and then fill with the sausage mixture.

8) Pour tomato sauce over the top of each eggplant, and the remainder into the bottom of the baking dish. Sprinkle with Parmesan cheese. (If you like extra cheese, sprinkle some grated provolone on the top 1/2 way through the cooking time).

9) When the chicken is done, transfer to a serving platter and tent with foil. Spoon the sauce over the chicken.

10) Bake in a 350 degree oven for 20 – 25 minutes. Remove when the cheese is fully melted and the mixture is lightly bubbling.


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Blood Orange Olive Oil and Dark Chocolate Balsamic Roasted Chicken

Serves 4-6

Ingredients:                                                                                                                       

• 3 tbsp Epicurean Blood Orange Olive Oil

• ¼ cup Epicurean Dark Chocolate Balsamic Vinegar

• 2 tbsp dijon mustard

• 2 tbsp fresh lemon juice

• 3 garlic cloves, chopped

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 4 ½ lbs chicken thighs, skin on

• 1/2cup chicken stock

• Juice from ½ an orange, plus 1-2 tsp. zest for garnish

• 1-2 tbsp chopped fresh parsley leaves, for garnish

Instructions:

1) Prepare marinade by whisking the first seven ingredients together. Place the chicken and the marinade into a Ziploc bag. Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade.

2) Preheat oven to 400 degrees.

3) Roast marinade chicken in oven for about an hour until the chicken is cooked through.

4) When the chicken is done, transfer to a serving platter and tent with foil. Spoon the sauce over the chicken

5) Garnish with chopped parsley and zest


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Mascarpone with strawberry and Epicurean 25 Year Balsamic Vinegar 

Serves 2

Ingredients:

• 4 slices bread (baguettes work well), sliced about 1/2-inch thick

• 5 tablespoons mascarpone cheese

• 8 strawberries, sliced

• 3 tablespoons Epicurean 25 Year Balsamic Vinegar

• 4 basil leaves, sliced in ribbons

Directions:

1) Add the basil ribbons and strawberries and allow the mixture to sit for about half an hour.

2) Toast the bread, then spread each slice with a little more than one tablespoon of the mascarpone.

3) Add a few of the basil ribbons from the mixture to the top of the cheese, then spoon the strawberries and arrange several slices on top.

4) Drizzle with Epicurean 25 Year Balsamic Vinegar.

Stop by Epicurean Olive Oil Co. for everything you need to bring fine flavor to your dinners. Be sure to share your dishes with The Avenue on social media and include #theavenueboroblog.

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