Truffled French fries with Truffle oil
(Serve them with a bit of aioli on the side, for dipping)
Prep Time: 10 minutes
Cook Time: 10 minutes
Soak: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 4 servings
- 4 large potatoes, peeled
- Oil for frying
- 3/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon truffle oil
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 2 minutes. Drain the fries on fresh kitchen towels and heat the oil to 375F. Fry the potatoes for a second time, in batches, for 1 1/2 minutes. Drain the fries on baking sheets lined with fresh kitchen towels and divide them between servings plates. Sprinkle the salt them and then drizzle truffle oil over them.
(Some folk finish the dish with parmesan and coarse pepper).
This truffled fries recipe makes 4 large or 6 small servings.
Warm Potato Meze with Peas, Roasted Tomatoes and Dill, and Olive Oil
An easy summer dish based on potatoes, peas and roasted tomatoes. Ideal “meze” (fingerfood and appetizer) to share with family and friends. Warm potato is ideal when combined with extra virgin olive oil as it immediately releases all the rich aromas and fruitiness of a high quality extra virgin olive oil!
Guacamole, with Lime Juice
Make the salsa first and set aside. Mince the jalapenos and set aside.
1-2 tablespoons Wilson’s lime juice
Chop the coriander and set aside. Cut the avocados and half. Core and scrape the fruit out. Immediately pour the lime juice over the avocados to prevent browning. Add the fresh salsa, jalapenos, cilantro, salt, and avocado oil.
Using two knifes slide them across each other like scissors to cut the avocados and mix in the other ingredients. I like a rougher chop like this, but you can also use a potato masher or a fork for a smoother guacamole. Just don’t over-process it. Add more lime and salt to taste.
Key Lime Pie with Lime Juice
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup Wilson’s lime juice
2 whole large eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Directions; Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.
Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
Grilled Mushrooms with Truffle Oil and Shaved Parmesan
1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)
Wilson’s Canola oil, as needed Salt and freshly cracked black pepper
Wilson’s Truffle oil, as needed
2 cups baby rocket
1/2 cups grated Parmigiano-Reggiano Chopped fresh flat-leaf parsley, for garnish
Preheat the grill to medium heat.
Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby rocket and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.
Asparagus Salad with Walnut Oil Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup Wilson’s canola oil
1/4 cup Wilson’s Walnut oil
2 pounds asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk, add the Canola oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.
Toasted Sesame Quinoa with Chicken
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
6 green onions, sliced
2 tablespoons toasted sesame seeds
3 tablespoons Wilson’s extra virgin olive oil
2 tablespoons Wilson’s toasted sesame oil
2 teaspoons low-sodium soy sauce
Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside.
Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Serve!
Chicken Stir Fry with coconut oil
1 tablespoon Wilson’s Coconut Oil
2 boneless, skinless chicken breast
1/2 onion, sliced
1/2 green pepper, sliced
1 zucchini, sliced
stir fry sauce (I use a store bought sesame ginger sauce, you can use whatever you like or make your own)
1. Prepare chicken and vegetables by slicing into small pieces.
2. Cook half of a box of linguini in boiling water until tender. Drain and add a small amount of stir fry sauce so the noodles don’t stick together.
3. Sauté chicken in hot wok with coconut oil. Once chicken is almost cooked through add all vegetables and cook about 3–4 minutes. Add as much stir fry sauce as you like.
4. Top prepared pasta with the chicken and veggie stir fry.
Bulletproof Coffee with coconut oil
- At least 2tbs Kerrygold unsalted butter (I like up to 6 tbps, or 80g or 88 ml).
- 1-2tbs of coconut oil (15-30 ml)
- 2 cups (~453g or 500ml) of hot coffee brewed with beans using a paper filter
5 Steps To Bulletproof Your Coffee
#1 Make coffee: Brew coffee as you normally would, using a paper filter.
#2 Pre-heat blender: Boil extra water and pour it into a blender while your coffee brews to pre-heat the blender.
#3 Froth: Empty hot water from the now pre-heated blender and add the brewed coffee, butter, and coconut oil. Blend until there is a thick layer of foam on top like a latte. Although a handblender works ok, a countertop blender works better.
#4 (optional) Add cinnamon, vanilla, dark chocolate, or a sweetener like Stevia, erythritol, or xylitol (this is technically a sacrilege, but some people love their mocha…)
#5 : Put on a satisfied look and enjoy the high performance buzz from your creamy mug of Bulletproof Coffee as you watch your chubby, tired coworkers eat low-fat yogurt and twigs for breakfast. It’s almost unfair.
Snappy Balsamic dressing
1/2 cup Wilson’s Balsamic Vinegar
1/2 cup Wilson’s Extra Virgin oilive oil
2 cloves garlic, crushed
2 teaspoons crushed fennel seeds
1/2 teaspoon salt
1 teaspoon black pepper
Prep; combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper by shaking vigorously.
Shake again just before serving.
Foam made from extra virgin olive oil, and
Extra virgin olive oil powder !