Heat the oven to 350 degrees. Lightly oil a large baking sheet and set aside. Coarsely grate the potatoes by hand or on a food processor disc. Transfer to a large bowl of cold water. Soak for 1-2 minutes after last batch is added to water, then drain well. Spread grated potatoes and onion on kitchen towel and roll up jelly-roll style. Twist towel light;y to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti Green Chili Oil, salt, pepper, baking powder, and flour. Heat waffle iron on high, coat with oil, thean heap some latke mixture on top and spread into a thin layer. Cook until golden brown and transfer to baking sheet in warm oven. Makes about 8 latke waffles. Substitute Baklouti Green Chili Oil with Cayenne Chili Oil or Chipotle Oil!
Preheat oven to 450 degrees. Whisk flour, baking powder, cream of tartar, salt an sugar (if using) together in medium bowl. Add Butter Olive Oil and milk to dry ingredients and stir until just combined. Place dough on lightly floured surface and knead gently 10-12 times. Do not overwork or it will toughen the biscuits. Cut the dough with a sharp knife or cookie cutter into desired shapes. Place on baking sheet lined with parchment or silicone. Sprinkle tops with sugar, if making dessert biscuits. Bake for 10-12 minutes, or until lightly browned. Makes 6-9 biscuits depending on size.
Peel the avocado and discard the pits. Put them in a medium bowl and sprinkle them with salt, a few grindings of black pepper, and cayenne pepper. Work with a potato masher until they are smooth but still contain a few lumps. Add the onion, cilantro, Persain Lime Olive Oil, and lime juice and mix using a stirring motion with the potato masher. If not serving the guacamole immediately, put it in a bowl, cover with plastic wrap directly in contact with the guacamole and refrigerate.
Heat a saute pan over medium heat, add the olive oil and heat. Add onion and lower heat. Slowly simmer until onions are wilted and translucent, about 3 minutes. Add the beans, saly, pepper and sugar, stirring to combine. Add the water and cook,uncovered, over medium-low heat until all the water is absorbed, about 30 minutes. Garnish with chopped tomato. For a green and grassy olive oil, try the Picual Extra Virgin Olive Oil!
Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal;let stand for 10minutes. Peel, seed, and finely chop chilies. Place chilies in small bowl and mix in oil, cilantro, and lime juice. Season with salt and pepper. For a more flavorful salsa, substitute the extra virgin olive with either the Chipotle Olive Oil, if you want to add a little more spice, or the Persian Lime Olive Oil, if you like a more limey flavor!
Whisk together vinegar of choice, sugar, salt, cilantro, and oregano in small bowl. While whisking vinegar mixture, owly drizzle in oil. Set aside for 10-15 minutes. In large bowl, combine beans, corn, bell pepper, tomatoes, jalapeno, and cucumber. Pour sauce over vegetables and stir well.
Place the peanuts in the jar of your blender. Add the salt and sugar (if using). Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creamy ness or up to 2 minutes for super creamy peanut butter. It may be necessary to turn off the blender a few times and scrape down the sides of the blender jar. Store right le covered in the refrigerator for up to 6 weeks.
Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon Pear Balsamic Vinegar and Butter Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the balsamic-olive oil mixture. Arrange the potato wedges on the parchment paper lined pan with a single layer, without overcrowding. Sprinkle with salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Whisk together first 4 ingredients in a small bowl to blend. Arrange potatoes in a 13x9x2 inch glass baking dish. Season with salt. Set aside ¼ cup dressing; pour remainder over potatoes and toss to coat. Let stand 30 minutes. Preheat oven to 400 degrees. Roast potatoes until crisp and brown, turning occasionally for about an hour. Drizzle reserved ¼ cup dressing over potatoes.
Bring pot of water to a boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends. Melt butter with olive oil in large, nonstick skillet over medium heat. Add onions and saute until brown and tender, about 10 minutes. Add orange juice, balsamic vinegar, and water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper