I am proud to use Olinda Olives and Olive Oil as a private chef in Charleston, SC! I am drawn to the exceptional quality and craftsmanship that Jeanne and JB pour into every bottle. It has been a special ingredient at each one of my 600+ dinner parties and on my SCETV cooking show, "Now We're Cookin'". Here is a picture of Jeanne DeCamilla of Olinda and I!
This exclusive collection of monthly recipes is my way of saying thank you to the Olinda community and to my clients.
I hope these recipes inspire you to cook often, cook seasonally, and cook with love. Food is one thing that can bring everyone together. I am sharing one recipe at a time, rather than simply an archive of all my recipes.
Olinda represents much more than delicious olive oil. Olinda olive oil elevates every dish, sweet or savory, and provides a specific flavor that is unique to Olinda. Olinda olive oil is made with care and intention. It is the best of the best. Olinda is comparable to the best friend that you can always count on. As long as you have Olinda on hand, you have everything that you need! Whether using Olinda to dress up fresh tomatoes, serve with fresh focaccia, mix into homemade vinaigrettes, or drizzle on top of sweet gelato, the possibilities are endless."
Love,
Lauren
August and early September: butternut squash arancini
This is a versatile, make-ahead dish that rewards a little planning. The risotto can be cooked a couple days before, and the soup holds beautifully for several days or straight from the freezer. The arancini are ideal for prep: fry them ahead, then simply reheat in the oven before serving. They retain their crisp exterior and creamy center.
My mother’s family is Sicilian, so I grew up on risotto and occasional rice pudding. One of my nana's tin-box recipes calls for Carolina gold rice. When I moved to Charleston, my mentor, Nathalie Dupree, reintroduced me to this grain. She passed away last year, but her kitchen wisdom is still with me every day. Cooking with Carolina Gold allows me to honor Southern traditions while my heritage informs the way I cook.
Butternut Squash Arancini
Yields about 20 arancini
This recipe can be doubled to use the full risotto recipe. You can freeze or refrigerate the extra fried arancini, if there are any left! Reheat them in a 375-degree oven on a lightly greased baking sheet.
Vegetable oil, for deep frying
2 cups cooked and cooled butternut squash risotto
1 egg
1/2 cup grated parmesan
1 1/4 cups panko
Kosher salt, to taste
Cracked black pepper, to taste
Pour enough vegetable oil in a heavy bottomed pot to reach the depth of 2 inches. Heat the oil over medium heat to 350 degrees F. In a large bowl, gently combine the risotto, egg, parmesan, 1/2 cup of the panko. Place the remaining panko in a medium bowl. Create risotto balls that are made from 2 tablespoons of the risotto mixture each. Roll the balls in the panko to coat. Working in batches, add the rice balls to the hot oil and cook until golden brown and heated through, about 3 minutes. Shimmy them around to prevent them from sticking. Using a slotted spoon, transfer the rice balls a wire rack over a tray to drain. Season with salt while hot. Serve warm. Serve over whipped goat cheese, if you like.
Butternut Squash Soup
8 cups of diced and peeled butternut squash, diced into about ½-inch chunks
2 tablespoons extra virgin olive oil
Kosher salt, to taste
Cracked black pepper, to taste
Pinch of ground nutmeg
Pinch of ground ginger
Pinch of ground ginger
1 tablespoon unsalted butter
1 sweet onion, finely chopped
4 cups apple cider, vegetable stock or chicken stock (I prefer ½ apple cider and ½ stock)
1 bay leaf
Preheat oven to 400F. Cover a baking sheet with parchment paper.
In a large bowl, toss the butternut squash with 2 tablespoons olive oil, salt, pepper, ground nutmeg, ground ginger, ground cinnamon, until the spices and oil thoroughly coat the squash. Spread onto the baking sheet and roast for about 30 minutes until they can be pierced with a fork. Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add the chopped onion, salt and pepper to taste. Cook until the onion softens and are translucent. squash and apple cider, stock or a mixture of the two. Bring to simmer. Let simmer 10 minutes on low. Remove and discard the bay leaf. Blend until smooth, .
Butternut Squash Risotto
Yields 4 cups
4 cups butternut squash soup, preferably homemade
3-4 cups chicken or vegetable stock
2 tablespoons olive oil
1 tablespoon unsalted butter
1 sweet onion, finely chopped (about 1 cup chopped)
2 garlic cloves, minced
1 cup Carolina gold rice
1/2 cup white wine
Kosher salt, to taste
Cracked black pepper, to taste
1 tablespoon thyme leaves, from about 5 sprigs
1/2 cup grated parmesan
Bring the squash soup and stock to a simmer in a medium pot. Lower heat and keep warm.
In a large, heavy-bottomed pot or a 12-inch-wide sauté pan, heat the olive oil and butter.
Add the onion and cook until translucent, about 7 minutes on medium heat. Stir frequently. Season with salt and pepper. Add the garlic and cook until fragrant, about one minute.
Add the rice, stir, and cook until it is toasted. Add the white wine and stir often until all the wine is absorbed by the rice. Season with salt and pepper. Add thyme leaves.
Stir in one cup of warm soup and broth mixture and stir. Once it is absorbed by the rice, add another cup, and repeat the process until the risotto is creamy and the rice is al dente.
Feel free to pull up a chair next to the stove and stir while sipping wine, maybe eating some parmesan, too. When finished, carefully pour the hot risotto onto a large sheet pan and let cool in the fridge. It will take an hour.
