GRILLED BREAD WITH ATLAS PEAK OLIVE OIL
In this recipe-for a change of pace from plain olive oil-try any of the oils currently on the market that are flavored with garlic, basil, or rosemary.
1 French bread baguette, cut into 1-inch diagonal slices
1/4 cup Atlas Peak Olive Oil
Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.
ATLAS PEAK OLIVE OIL MASHED POTATOES
These mashed potatoes are a great accompaniment to the bass fillets with mushrooms and the shrimp and endive. Active time: 10 Min. Start to finish: 40 Min
2 lb. large boiling potatoes
1 tablespoon plus 1/2 teaspoon salt
1/3 cup Atlas Peak Olive Oil
1/4 teaspoon black pepper
2 tablespoons chopped fresh chives (optional)
Peel and quarter potatoes. Put potatoes and 1 tablespoon of salt in a 3-quart pot and cover with cold water by 1 inch. Bring to a boil covered with lid, then reduce heat and simmer, partially covered, until potatoes are very tender. 20 to 25 minutes.
Reserve 1 cup cooking water, then drain potatoes in a colander and return to pot. Add oil, pepper, chives (if using), remaining 1/2 teaspoon salt, and 1/2 cup cooking water and mash with a potato masher or fork. Add more cooking water for a looser consistency.
GRILLED BABY ARTICHOKES WITH ATLAS PEAK OLIVE OIL AND LEMON
1 lemon, halved
12 baby artichokes
2/3 cup Atlas Peak Olive Oil
1/3 cup fresh lemon juice
Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)
Serves 4 to 6
PIZZA WITH GARLIC AND ATLAS PEAK OLIVE OIL
1 large garlic clove
1 tablespoon Atlas Peak Olive Oil
1/4 teaspoon dried oregano, crumbled
a small pinch dried hot red pepper flakes
coarse salt to taste
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).
Finely chop garlic and in a small bowl combine with oil, oregano, red pepper flakes, and coarse salt.
On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with oil mixture, spreading with back of a spoon to within 1/2 inch of edge.
Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
Cut pizza into wedges and serve immediately.
Makes a 9-inch pizza
ATLAS PEAK OLIVE-CRUSTED RACK OF LAMB
The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special — the many wax-drenched candelabras are a very nice touch. Service is impeccable, friendly, and attentive, including a sommelier at the ready to pair Spanish wines with the delicious local cuisine. El Olivo is one of three restaurants located in La Residencia, a beautiful resort in the western Majorca town of Deià.
Serve this refined Spanish dish as they do at the restaurant, with sautéed purple potatoes, mushrooms, baby carrots, and broccoli.
2 pounds meaty lamb neck and shoulder stew bones
1/4 Atlas Peak Olive Oil
1 large leek (white and pale green parts only), chopped (about 1 1/4 cups)
1 large carrot, peeled, chopped
1 onion, chopped
1 large tomato, chopped
1/2 cup dry red wine
6 garlic cloves, peeled
2 bay leaves
1 1/4 teaspoons chopped fresh rosemary
4 cups water
4 tablespoons Atlas Peak Olive Oil
3 large shallots, minced (about 3/4 cup)
2 teaspoons chopped fresh rosemary
1 1/2 cups (or more) fresh breadcrumbs made from French bread
8 ounces Kalamata olives or other brine-cured black olives, pitted, finely chopped (about 1 cup)
3 well-trimmed racks of lamb (each about 1 1/4 pounds)
4 1/2 teaspoons Dijon mustard
Sprinkle lamb bones with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add lamb bones and sauté until dark brown, about 20 minutes. Transfer lamb bones to bowl. Add leek, carrot, and onion to same pot. Sauté until golden, about 12 minutes. Add tomato, red wine, garlic, bay leaves, and rosemary; bring to boil, scraping up browned bits. Add 4 cups water and lamb bones with any accumulated juices. Bring to boil. Cover partially, reduce heat to medium-low and simmer until thickened and reduced, about 2 hours. Using tongs, discard lamb bones. Press vegetables and liquid through sieve into large bowl. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shallots and rosemary; sauté until soft, about 3 minutes. Add breadcrumbs and sauté until golden brown, about 5 minutes. Add olives and stir until moist clumps form, adding more breadcrumbs if mixture is loose. Season crumb topping with salt and pepper. Cool.
Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add lamb racks to skillet, rounded side down. Sear until brown, about 6 minutes. Transfer to large rimmed baking sheet, seared side up. Spread 1 1/2 teaspoons mustard over each. Press crumb topping into mustard. Roast lamb to desired doneness, about 25 minutes for medium.
Re-warm sauce over low heat, stirring occasionally. Cut lamb between bones and serve with sauce.
GRILLED VEAL CHOPS WITH WARM TOMATO-OLIVE VINAIGRETTE
Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint.
4 8-ounce rib veal chops
5 tablespoons Atlas Peak Olive Oil
1 large garlic clove, minced
1 1/2 cups diced seeded plum tomatoes
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup thinly sliced fresh basil
1 tablespoon red wine vinegar
Prepare barbecue (medium-high heat). Rub veal chops with 1 tablespoon of oil; sprinkle with salt and pepper. Grill veal to desired doneness, about 4 minutes per side for medium.
Meanwhile, combine 4 tablespoons oil and garlic in small saucepan. Set on edge of grill or over medium heat on stove top and heat oil until garlic is fragrant, about 1 minute. Mix in tomatoes, olives, basil, and vinegar. Stir vinaigrette until heated through, about 2 minutes. Season with salt and pepper; serve with chops.
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