Tag: Fig

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Flower Garden Bread

Garden Bread

  • Assorted vegetables cut up
  • Cut vegetables up into flowers, grasses or shapes and colours you would find in a garden and place them on a wet paper towel covered with saran wrap.  For hard vegetables like carrots or sliced brussle sprouts, put them on a saucer with a wet paper towel and microwave them for one minute.  Use baby tomatoes by cutting them in half, scoop out seeds, then make 2 or 3 little slice on top and you have tulips!  Use grapes, red or green, fresh basil leaves, just start cutting and you will come up with lots of ideas.  Green onions make good trees and thin strips of green peppers make good grass.  Seeds and nuts make it interesting too! Keep veggies covered in fridge until ready to decorate the focaccia bread.

Foccaccia Bread Ingredients

  • 1 3/4 C warm water
  • 1 tbsp yeast
  • 1 tbsp sugar
  • 5 c flour
  • 1 tbsp salt
  • 1/8 c The Olive Junctions Grapeseed oil for the pan
  • 2 tsp ground rosemary
  • 1/4 c The Olive Junctions Basil EVOO

Topping

  • 1/2 c. The Olive Junction Basil EVOO
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • 2 cloves garlic grated
  • 2 tsp dried thyme
  • Sprinkle of sea salt

Instructions

  • Add yeast to warm water and sugar.  Cover and let soften about 15 minutes.
  • Place flour, salt and ground rosemary into mixer bowl and mix.  Add yeast mixture and oil and mix with a paddle until combined on low.  Remove paddle and use dough hook to mix and knead on medium speed.  Add a bit more flour if too sticky.
  • When you have a smooth ball, smear it with 1/4 C basil olive oil and place in a bowl.  Cover with saran and let sit in fridge 1 hour.
  • Pour 1/8 C of olive oil into a 10×14” pan and smear it on sides and bottom.  Stretch the dough with fingers to fit pan, turning a couple of times to coat with olive oil.
  • Gently make dimples in the bread with your fingers, careful not to go all the way through (just on the top of the bread).
  • Brush with the topping mixture.  Then sprinkle with the salt.
  • Decorate with vegetable art.  Let rise 1 hour or until doubled in size

Bake at 425ºF for 25 – 30 minutes.

Let bread cool for at least 20 minutes.  Cut into generous pieces and use this dip to dip the bread.

Dip

  • 1/4 c. The Olive Junction Basil EVOO
  • 1/4 c. The Olive Junction Fig Balsamic
Thank you to Evelyn Zimmer for this amazing recipe
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Pecan Crusted Baked Salmon

Ingredients

  • 4 salmon steaks de-boned
  • 2 tsp. The Olive Junction Basil Olive Oil
  • 2 tsp. fresh lemon juice or freshly squeezed Meyer Lemon juice
  • 2 cloves garlic – grated
  • Pinch of S & P
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • 1/2 c fine bread crumbs
  • 1/2 c finely chipped pecans
  • 1 tsp dried parsley

The Olive Junctions Fig Balsamic for your finishing drizzle!

Instructions

  1. Pre-heat oven to 400ºF
  2. Wash and dry salmon pieces.  Rub on basil olive oil and drizzle on lemon juice.  Place in fridge.
  3. Add all the rest of the ingredients (except the balsamic vinegar) in a bowl until blended. 
  4. Place fish skin side down on a cookie sheet covered with non-stick tin foil.
  5. Cover each piece with the bread/nut mixture
  6. Bake for 11 minutes or until flaky.  (Do not over-cook!)
  7. Remove from oven and plate.  Drizzle with Fig Balsamic vinegar.

Thank you to Evelyn Zimmer for this recipe