Sides

 

Garlic "Smashed Potatoes"

Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

 

Tuscan White Bean Spread

For Finishing

1/3 cup + 2 Tbs. fresh pressed, robust evoo such as our new FS17, Picholine, or Intense Picual

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely.

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/3 cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil. The spread can be served with crudités, crackers, lavash, pita, or crusty bread.

Makes approximately 2 ½ cups white bean spread

 

FS17 Challah Bread

In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, stir yeast into water to soften for five minutes. Add three eggs, sugar, oil and salt and beat lightly. Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.

Turn the dough out on to a lightly floured surface and knead by hand for five more minutes.

Put the dough into a large bowl oiled with FS17, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.

Turn dough out onto a lightly oiled work surface. Divide into thirds. Shape each third into a rope about 20 inches long. Lay the ropes side by side on a baking sheet lined with parchment paper. Braid the ropes, tucking both ends under the loaf.

Cover and let rise in a warm area for 45 minutes.

Beat the reserved egg with a tablespoon of cold water to make an egg glaze. Brush the glaze lightly over the braid.

Bake in a preheated 350°F oven for 40-45 minutes, checking with an instant read thermometer for an internal temperature of 190°F.