Cooking with EO

Cooking with Essential Oils gives you exciting ways to cook with essential oils in your home or restaurant for unforgettable culinary delights.

There are many health benefits too.  Here is an article:  Essential Oils in Common Spices Kill Sickness-Causing Germs in Food.

Here are three recipes contributed by Ray Newby, an expert chef.  Ray's new website, that he is rapidly developing is Cooking Essentially.  Here Ray briefly discusses his work:  Download.

We have reprinted his copywrited work with minor edits, with his permission.

Click on Ray's photograph below to see his video.

Ray Newby

Ray Newby

 

Lemon Tiramisu

800px-lemon-edit1

Essential Oil Used: Lemon

The idea for this came from the current issue of Tastes of Italia, but of course with a few modifications; some out of necessity, some for the sole purpose of using essential oils, and some just because. The story goes something like this:

This past weekend I had invited some good friends for dinner. This couple is originally from Baltimore, and continuously sing praise about a particular Italian restaurant there that simply had the very best meat sauce ever, and that they have not had such a good meat sauce since moving out here to the Pacific Northwest. The challenge was on! I set the meat sauce to cooking on Thursday; dinner was set for Saturday evening. Thinking of what I’d like to present on the menu around the meat sauce, I decided on a salad with the sun-dried tomato vinaigrette, garlic bread, and a dessert. Tastes of Italia had arrived a couple of weeks prior to that with this wonderful sounding recipe for lemon tiramisu. I could see where I could use lemon essential oil in place of the lemon zest, and decided that would be our dessert, and as a bonus I would have something to post here… maybe.

My usual pattern for cooking is to get the finest ingredients, often the most expensive and sometimes rare, and make everything from scratch. This time, I thought I would step out of my box and see what I could come up with using substitutions. Instead of making my own lady fingers, I opted to use pound cake (the recipe recommended Pound cake or lady fingers.) Why not take it a step further and buy premade Pound cake? “Let’s get way out of my box, and buy a Sarah Lee frozen Pound cake!” I thought I felt a disruption in the ethers as I said that; undoubtedly Escoffier had turned in his grave.

The next substitution was for the sake of science (okay, this blog) when I chose to try lemon essential oil in place of the grated lemon zest. It makes perfect sense, after all, the lemon essential oil is coldpressed from lemon rinds. I would determine how many drops to use on-the-fly, as I had no clue how would react.

For the final substitution, I decided to use whipped Philadelphia brand cream cheese in place of the mascarpome (another ether movement.)

I really didn’t look that closely at the method for making the desert because I had made tiramisu is part of my training years ago, and thought I had a handle on it. Whether it was because of old age (wait a minute), or perhaps as the old saying goes “use it or lose it”, or just a plain old mess up, I didn’t register the type of liqueur used, and found myself missing an essential flavoring ingredient when I went to make the tiramisu on Friday. The tiramisu needs to chill overnight for it to set up. Now I didn’t have overnight. In fact, I had only about three hours from the time I would finish making it until it would be served for dessert.

Thus, the final change, which I’m not including in the recipe that follows, but am mentioning it here because it makes me laugh, was adding an extra half cup of cream cheese to the filling, and throwing the whole thing in the freezer (another groan from the ethers).

Despite all of my Frankenstein-like modifications, the desert was fabulous, finishing off what ended up being a spectacular dinner.

This is a wonderful summertime desert; an intense, but light, flavor means that the portion sizes very small — 1 batch will serve 12.

You may be thinking already of other wonderful flavors you can come up with using different essential oils and liqueurs. How about Mandarin essential oil with Grand Marnier, for example. You can still use the lemon juice, as it will complement the Orange. The possibilities are endless!

Lemon Tiramisu

Ingredients:

  • 2 cups mascarpone cream cheese (or Philadelphia whipped cream cheese)
  • 3/4 cup sugar
  • lemon essential oil
  • juice of two lemons
  • 2 cups heavy whipping cream
  • 1 pound cake sliced into 1/2 inch thick slices or lady fingers
  • 1/2 cup limoncello liqueur
  • zest from three lemons for garnish
  • raspberries and powdered sugar, if desired

Method:

1.  In a large bowl combine cream cheese, sugar, five drops lemon essential oil, and lemon juice. Mix until well combined.

2.  Pour in whipping cream 1 cup at a time while continuously beating mixture
Continue beating until stiff peaks form

3.  Arrange one layer of sliced pound cake or lady fingers in the bottom of a 10 x 10 baking dish

4.  Pour the limoncello into a bowl, and using a pastry brush, lightly brushed the pound cake slices/lady fingers.

5.  Spread one half of the cream mixture over the lady fingers

6.  Spread second layer of pound cake/lady fingers, repeat with limoncello and cover with cream completely.

7.  Chill overnight (in refrigerator).

8.  When ready to serve, sprinkle with grated lemon zest, powdered sugar, and fruit if desired.

Makes 12 servings —
note: while mixing the cream for assembling, if you’d like more lemon flavor add more essential oil.

Enjoy!

Ray

Tag: lemon essential oil

 

Sun-dried Tomato Dressing

Essential Oils Used:

Try as I might, I don’t have anyone to blame for this recipe except for myself… I had been working on this for about three years, with so-so results, when some divine lightning bolt struck me while I was thinking about what dressings to make for a dinner engagement a couple of weeks ago.

A few years back, I had some sun-dried tomatoes that I had dried myself, and was experimenting with different cooking oil mixtures to soak them in, when it occurred to me to use not just oil, but vinegar also. A little balsamic vinegar, a sprig of fresh rosemary put into a pint sized crock turned out great; I loved the flavor in such things as salads and antipasto. That was it!

At dinner, I tried to steer everyone towards the Honey Dijon dressing, but this was the hands-down favorite. I’ve made it a few more times, just to make sure I didn’t just get lucky, before deciding to post it here.

It may not be the prettiest looking dressing, but once distributed amongst the greens, the color disappears, leaving only a wonderful medley of flavors.

Culinary notes:

  • The thickness/viscosity of essential oils varies greatly, (I’m working on culinary profiles, which will include the thickness and strength for the oils I use to cook with… I only have 32 to go!) Sometimes those little dropper caps that come with the oils refuse to cooperate, holding back one single drop and letting loose about five at a time. After a few near misses, I’ve adopted the method of dropping the oils on to a 1/4 teaspoon measuring spoon, then using the spoon to stir the oil in with… I guess you could just scrape it off also. If the dropper bottle decides to give you two or three drops instead of one drop, just gently tilt the spoon until one drop goes into the mixture then rinse the spoon well and drive before using it for the next oil.
  • I use Rosemary officinalis, c.t. verbenone (rosemary, verbenone chemotype), from the US as opposed to the Moroccan wildcrafted 1, 8 cineol chemotype. The verbenone is more akin to a fresh sprig of rosemary; the cineol has a much more floral note.
  • While I prefer the CO2 distilled over steam distilled black pepper essential oil in cold dishes and dressings, the steam distilled is much less expensive, and still gives a nice black pepper flavor.
  • The variety of basil essential oil that I use in this is organic from Egypt; I like the spicy, flowery note that it gives to the dressing.
  • My favorite oregano essential oil is organic from Turkey, with a carvacrol content of over 75% making it very potent, and thus full of flavor.
  • I use brown sugar to enhance the richness of the balsamic vinegar — if you want a more sharp flavor, omit the brown sugar.

I hope you enjoy this!

Sun-dried Tomato Dressing

ingredients

  • 3 tablespoons red onion, chopped
  • 3 medium cloves garlic
  • ½ cup sun-dried tomatoes in oil
  • 1/3 cup balsamic vinegar
  • 1 cup extra-virgin olive oil
  • ¼ teaspoon sea salt
  • one drop each:

Basil essential oil
Oregano essential oil
Rosemary essential oil
Black pepper essential oil

*using a stick/immersion blender works really well to emulsify the dressing so it doesn’t separate; using a food processor works well, but you muster the dressing before use* note from Mary: use the food processor! It’s better.

Method:

    1. Combine all ingredients except the olive oil and essential oils in the bowl of small food processor or immersion blender and process to desired consistency.
    2. With the food processor running, slowly add the olive oil until incorporated. Stop the processor and add the essential oils
    3. Pulse the processor 5-6 times until the oils are well blended.

Let this dressing heat up slightly before serving so as to bring out the flavors.

Enjoy!

Ray

Tags: basil, black pepper, oregano, rosemary

 

Apple Almond Cream Cheese Pie

Wonderfully Decadent Apple Almond Cream Cheese Pie

Wonderfully Decadent Apple Almond Cream Cheese Pie

Essential Oil Used:  Cinnamon

Some friends introduced me to a variation of this pie some six years ago at Thanksgiving, and were gracious enough to share the recipe with me. For whatever reason, the recipe has been nagging me to try cinnamon essential oil in the crust. After substantial modifications to the original recipe, including substituting cream cheese for sour cream, a new bottom crust, and using cinnamon essential oil and rum, a new pie came about.
This pie is as extraordinary to look at and eat as it is fun to make.
Some of the techniques and assembling of the pie are a bit more complicated than taking out a Pillsbury pie crust and can of apple filling

The key to using the cinnamon essential oil in the crust is to add it to the water, before adding the water to the flour mixture. This allows the flavor to be distributed evenly throughout the mixture. If not added with the water, there would be places that would have lots of flavor, while others would have no flavor from essential oil.

I used rum in the crust for two reasons: the alcohol inhibits gluten formation, making the crust more tender, and the flavor of the rum pairs nicely with cinnamon and gives subtle accents to the pie filling.

 

Apple Almond Cream Cheese Pie

Serves 8 as a dessert; leftovers are great for breakfast!

Pastry

1½ cups all-purpose flour
¼ cup granulated sugar
½ tsp salt

½ cup chilled vegetable shortening
2 tablespoons chilled unsalted butter
2-3 tablespoons ice water
2 tablespoons dark rum, chilled
One drop cinnamon essential oil

Apple Filling

1 cup granulated sugar
two tablespoons all-purpose flour
pinch salt
16 ounces whipped cream cheese
3 eggs, lightly beaten
2 teaspoons vanilla extract
5 6-7 ounce apples, peeled cored and sliced — 8 cups

Streusal Topping

½ cup firmly packed brown sugar
½ cup granulated sugar
½ cop all-purpose flour
1 teaspoon cinnamon
Pinch of salt
½ cup (one stick) unsalted butter, softened
1 cup sliced almonds

To Make Pastry:

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds (dough should resemble coarse cornmeal with no uncoated flour). Scrape down sides and bottom of bowl and redistribute dough evenly around processor blade. Add remaining ¾ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle rum and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
3. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough. Give the crust a high lip has the filling is going to overfill the plate. Refrigerate dough-lined plate until firm, about 15 minutes.

To Make Filling:

Preheat oven to 450°F.

in a large bowl combine cream cheese, eggs, and vanilla. Mix well. Add 1 cup granulated sugar, two tablespoons flour, and salt. Stir until blended.
Pour over apples in a large bowl. Mix gently until apples are coated.

To Assemble:

Pour apple mixture into pastry shell. Place pie on baking sheet.
Bake at 450°F for 10 minutes.
Reduce oven temperature to 350°F. Bake for 30 minutes.

While the filling is baking, in a medium bowl combine brown sugar, ½ cup granulated sugar, ½ cup flour, 1 teaspoon cinnamon, and pinch of salt, mix well. With a pastry blender, cut in ½ cup butter until well blended. Add almonds, mix well.
After the pie has baked for 30 minutes, crumble topping evenly over hot filling.

Continue baking pie at 350°F for 20 to 25 minutes until topping is set in center and lightly browned. Cool on wire rack.
Cover and refrigerate any leftover pie.

Enjoy!

Ray

Tags:  Cinnamon essential oil

 

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