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
October: sweet potatoes with hazelnut and brown butter vinaigrette
Sweet potatoes are humble and versatile. They are nature’s candy. I once bought a huge wooden box full of sweet potatoes off a pickup truck stationed on the side of the road in North Carolina from four smiling kids. The kids, aka sweet potato experts, informed me that the dirt and sturdy skins of the sweet potatoes would allow them to hold up for several months. This browned butter and hazelnut vinaigrette is equally as delicious when served with roasted butternut squash, and maybe even charred carrots or a radicchio salad with goat cheese. You can sear the potatoes with good olive oil, or butter, to make them crispy.
Yield: Four servings
4 sweet potatoes, scrubbed clean
1 teaspoon olive oil, for optional searing after baking
3 tablespoons unsalted butter
½ cup chopped hazelnuts
1 tablespoon whole grain or Dijon mustard
1 tablespoon honey or maple syrup
2 teaspoons white wine or apple cider vinegar
Kosher salt, to taste
Black pepper, to taste
Flaky sea salt, a pinch, optional
Position a rack in the middle of the oven. Preheat oven to 425F. Line a baking sheet with foil or use a cast iron pan (no foil necessary!).
Poke the sweet potatoes several times with a fork and then arrange them on the prepared baking sheet or pan. Bake for 45 to 50 minutes, depending on the size of the sweet potato, until it is easily pierced with a fork.
Meanwhile, make the vinaigrette. Melt the butter in a small pan over medium heat. Let it foam and continue cooking until the milk solids begin to brown and smell nutty. Add the hazelnuts and toast until fragrant, about 2 minutes. Remove from the heat and stir in the mustard, honey or maple syrup, vinegar, salt, and black pepper.
Halve the sweet potato vertically and dress with the vinaigrette and an optional pinch of flaky sea salt to finish or sear the potato quickly in a very hot pan with olive oil drizzled on the flat, cut side of the potato to achieve a slight sear.
