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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

Note: Recipes are still being compiled. Check back for more later!

Jim's Coconut Rice Pudding
*Served at Customer Appreciation
Ingredients:
  • 2 c. short grain rice

  • 3 tins coconut milk

  • pinch of sea salt

  • 2 c. whole milk (or to desired consistency)

  • sugar to sweeten, if desired

Instructions:

Put rice and coconut milk in pot and bring to boil on med/high heat stirring constantly. This takes about 45 minutes. Add vanilla, pinch of sea salt, and enough whole milk to desired consistency and thoroughly mixed. Sweeten with white sugar or organic coconut sugar. Drizzle with your favourite balsamic vinegar!

Cook's Notes:
A short grain rice, like arborio, creates a wonderful consistency as it soaks up the rich liquids beautifully. But we've also had success with Rooster brand long-grain jasmine rice. Rooster brand coconut milk is also the one we tried as it is not as watery as some other brands.

The beauty of this rich coconut rice pudding isn't just the creaminess of the pudding; it's in the unexpected, decadent drizzle of sweet-yet-tart balsamic. We tried it with Maple Balsamic, with Maple Roasted Pumpkin Seeds and it was a hit! Try it topped with nuts, raisins, toasted coconut, or even a dollop of ice-cream. Can be served hot or cold.

Light Coleslaw Dressing
Ingredients:
  • 1/2 c. light Miracle Whip

  • 1/4 c. orange juice concentrate

  • 3 Tbsp. Cranberry-Pear White Balsamic

  • 1 Tbsp. Lime Olive Oil

  • 1 tsp. ground mustard

  • 1 tsp. salt

    • 1/2 tsp. Applewood Smoked Pepper
  • For the Coleslaw:

  • 1 pkg. coleslaw mix

  • 1 orange bell pepper, cut into thin slices

  • 1 Ambrosia or Pink Lady Apple, diced

  • Stony Brook Wholehearted Foods Roasted Pumpkin Seeds

Instructions:

Mix dressing ingredients together. Let sit for 1 hour. Pour over coleslaw mix and top with apple and Pumpkin Seeds.

Note: For more variations, try with added broccoli or celery. Or substitute a kale salad mix if you like. Try topping with raisins or craisins instead of apples! Yum!

Submitted by Ruth Penner

Tomato and Basil Tart
Made in a private tasting event
Ingredients:
  • 2 med. (12oz.) heirloom tomatoes, cut into 1/8 inch thick slices

  • 2 Tbsp. thinly sliced basil leaves

  • Extra Virgin Olive Oil for drizzling

  • kosher salt

    • 1 (9 inch) refrigerated pie crust or toasted flat bread
  • For the Pesto:

  • 2 c. fresh basil leaves

  • 1/4 c. toasted pine nuts

  • 1/2 tsp kosher salt, plus more to taste

  • 1/4 tsp. freshly ground black pepper, plus more to taste

  • 1/2 to 2/3 Tuscan Herb Olive Oil or Frantoio Extra Virgin Olive Oil (your choice for flavour)

  • 1/2 c. grated Parmesan cheese

Instructions:

For the Crust:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place pie crust on an ungreased baking sheet and bake for 7 minutes, until lightly golden. Cool for 20 minutes.
Note: If you use flatbread and brush it with olive oil the cook time is about 4 minutes.

For the Pesto:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan cheese and pulse until combined. Season with salt and pepper, to taste. Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

Note: To toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350F oven until lightly browned.

Bacon Wrapped Chicken Livers
Tested in Entertaining cooking class
Ingredients:
  • 1 lb. sliced bacon

  • 1 lb. chicken livers

  • 2 Tbsp. Garlic Olive Oil

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Worcestershire sauce

  • 1 c. milk

  • salt and pepper

  • 2 Tbsp. Maple Balsamic Vinegar

  • toothpicks

Instructions:

Cut chicken livers in half if too large. Place chicken livers in bowl and add milk, garlic and cayenne olive oil and Worcestershire sauce. Cover and place in cooler for 2 hours.
Preheat oven to 350F. Place bacon on pan and in oven for 7-10 minutes, you are not cooking the bacon all the way. Do not turn off the oven.

Drain chicken livers and place in a bowl and put aside. Take bacon and place on paper towels and dry the bacon off. Cut the bacon in half. Take the chicken liver and wrap with a ½ bacon strip and place a toothpick in the middle to hold. Continue till all chicken livers are done. Place chicken livers and bacon into oven at 350F until bacon is done, should be crisp.
Before serving, drizzle Maple Balsamic Vinegar over bacon wrapped chicken livers.

Cordon Bleu Crostini
Tested in Entertaining cooking class
Ingredients:
  • 2 chicken breasts

  • 2 Tbsp. Rosemary Olive Oil

  • Applewood Smoked Black Pepper

  • Roasted Garlic Infused Sea Salt

  • Sliced Black Forest Ham, cut in half

  • 1 block Swiss cheese, cut into 1/4 inch slices

  • 1 baguette

  • 2 Tbsp. Herbes de Provence Olive Oil

  • Red Pepper Jelly

Instructions:

Sautee chicken in Rosemary Olive Oil, Applewood Smoked Black Pepper and Roasted Garlic Infused Sea Salt until done. Brush baguette slices with Herbes de Provence Olive Oil. Toast baguette in oven for 5 minutes at 275F or until toasty. Put diced chicken onto ham slice and roll up. Top the baguette with rolled up ham slices, then with 2 Swiss cheese slices. Place in oven until cheese is melted. Served with Red Pepper Jelly.

Cranberry Brie Crostini
Tested in Entertaining cooking class
Ingredients:
  • 1 pkg. cranberries

  • 1 c. sugar

  • 1/2 c. water

  • 1 Brie wheel

  • 1 baguette

  • 3 Tbsp. Tuscan Herb Olive Oil

  • 2 Tbsp. Cranberry Pear Balsamic Vinegar

Instructions:

Add water, sugar and cranberries into saucepan, bring to a boil continuing to stir. Once they have boiled for 3 minutes, simmer for 10 minutes continuing to stir. Mix together the Tuscan Herb Olive Oil and Cranberry Pear Balsamic. Cut the baguette into slices, brush the baguette with the Tuscan Herb and the Cranberry Pear mixture, then toast at 275F for 5 minutes. Let cool.
Spread 1 tsp cranberry sauce on top of baguette and top with a slice of brie. Toast in oven until cheese has melted.

Au Gratin Potato Stacks
Tested in Entertaining cooking class
Ingredients:
  • 2 lb. peeled russet potatoes, thinly slices

  • 1 1/2 c. Garlic Olive Oil

  • 2 tsp. Rosemary Olive Oil

  • 1 tsp. Hickory Smoked Pepper

  • 1 Tbsp. Lemon Dill Infused Sea Salt

  • 1/2 c. Parmesan cheese

  • 1/2 c. shredded Gruyere

  • 4 slices of bacon, fried and crumbled

  • Caramelized Onions

  • sour cream

  • parsley (for garnish)

Instructions:

Heat oven to 350F. Grease 12 cup muffin tin with cooking spray. Toss potatoes in Garlic Oil, Rosemary Oil, Hickory Smoked Pepper, Lemon Dill infused sea salt, Garlic infused sea salt and Parmesan. Divide potatoes between muffin tin cups to create 12 stacks. Cover with foil and bake until tender, approx. 30-40 minutes. Uncover muffin tin. Top each stack with gruyere and bacon. Place in oven until cheese is melted and sides are beginning to turn golden, 15-20 minutes. Garnish with parsley and sour cream or Caramelized Onions.

Shrimp Cocktail with Cocktail Sauce
Tested in Entertaining cooking class
Ingredients:
  • 2 lb. (16-20 or 21-25) prawns

  • 1 whole onion

  • 1 stalk celery

  • 1 carrot

  • 1 bay leaf

  • 5 peppercorns

    • 1 lemon
  • For the Sauce:

  • 3 Tbsp. Honey Horseradish Mustard

  • 1 c. ketchup

  • 1 tsp. Harissa Olive Oil

  • 1 Tbsp. Lemon White Balsamic Vinegar

Instructions:

For the Shrimp:
In a medium sauce pot fill halfway with cold water. Add celery, carrot, onion, bay leaf, peppercorns and lemon. Bring to a boil. Simmer for 20 min. Bring back to a boil and add shrimp, 8-10 at a time. Turn to medium and cook for 6-8 minutes or until shrimp is done. Cut 1 shrimp in the thickest part if it’s opaque shrimp is done.

For the Cocktail Sauce:
Mix all ingredients for cocktail sauce and serve with cooked shrimp.

Yogurt Dipping Sauce for Samosas
Tested in East Indian cooking class
Ingredients:
  • 1/2 c. Greek yogurt

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Blood Orange Olive Oil

  • 2 Tbsp. Mango White Balsamic Vinegar

Instructions:

Stir all ingredients together.

Samosas
Tested in East Indian cooking class
Ingredients:
  • 3 med. potatoes

  • 1 c. green peas, fresh or frozen

  • 1/4 c. shredded carrot

  • 1 tsp. Red Cayenne Chili Olive Oil

  • 2 Tbsp. Caramelized Onions

  • 1 1/2 tsp. Blood Orange Olive Oil

  • 1 1/2 Tbsp. Metro Chef Curry Rub

  • 2 Tbsp. Butter Olive Oil

  • 1 package phyllo dough

Instructions:

Shred potatoes. Place Red Cayenne Chili Olive Oil and Blood Orange Olive Oil in frying pan and bring to temperature at medium heat. Add potatoes, carrots, peas, caramelized onions, and curry rub. Fry until potatoes are soft, about 8-10 minutes. Remove from heat. Keep aside.

Preheat oven to 375F. Cut 1 large sheet of phyllo dough into quarters.
Place 1 tablespoon of prepared samosa filling at one corner of the phyllo dough, and fold the package
into a triangle. Place on non-stick baking sheet.

Roll samosas until all are prepared. Brush prepared samosas lightly all over with Butter Olive Oil.
Bake for 30-35 minutes or until light golden brown.

Note: Dip in Yoghurt Dipping Sauce

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