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Herbs de Provence Potato Salad
4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices
5 cups chicken broth
¼ cup OWOC Herbs de Provence EVOO
6 ounces pancetta, sliced and chopped
1 cup celery, thinly sliced
½ cup onion, finely diced
2 cups scallion greens, thinly sliced
2 Tbsp. OWOC White Truffle Oil
2 Tbsp. fresh lemon juice
Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside.
Return broth to pan and reduce until just 2/3 cup remains. Pour over potatoes and toss gently.
Heat EVOO in a large skillet; add pancetta and sauté until crisp.
Mix pancetta, celery, onion and scallion greens with potatoes. Fold in truffle oil and lemon juice. Serve chilled or at room temperature.
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Country French Omelet
1 Tbsp. OWOC Herbs de Provence EVOO
3 slices thick cut bacon, cut into 1” pieces
1 cup (1“ diced) unpeeled Yukon Gold potatoes
Salt and freshly ground black pepper to taste
5 extra large eggs
3 Tbsp. milk
1 Tbsp. OWOC Natural Butter Flavored EVOO
1 Tbsp. fresh chopped chives
Preheat the oven to 350°F. Heat the Herbs de Provence EVOO in a 10” ovenproof omelet pan over medium heat. Add the bacon and cook for 3-5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
Place the potatoes in the pan and sprinkle with salt and freshly ground black pepper. Continue to cook over medium-low heat for 8-10 minutes, until very tender and browned, tossing occasionally, to brown evenly. Remove with a slotted spoon to the same plate with the bacon. Meanwhile, in a medium bowl, beat the eggs, milk, ½ tsp. salt, and ¼ tsp. pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the Butter Flavored EVOO, lower the heat and pour the eggs into the hot pan. Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about eight minutes, just until the eggs are set. Slide onto a plate, divide in half and serve.
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Smoked Steelhead Dip
OWOP Red Apple Balsamic Vinegar
OWOP Herbs de Provence EVOO
1 Steelhead, grilled or preferably smoked
Salt and freshly ground black pepper to taste
Blend balsamic with EVOO (both to taste) in a blender until creamy looking. (Needs to be very emulsified.) Break up fish fillet and mix with dressing. Add salt and freshly ground black pepper, if desired. Use as a dip or spread.
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