Friday, September 16, 2016

Tamara Duffy's Favorite Red Cabbage Salad

Tamara used to make this delicious salad with canola oil. Now she swears she will only make it with Graber Extra Virgin Olive Oil!

Salad Ingredients

1 Head of Red Cabbage

Dressing Ingredients
1/2 Cup Graber Extra Virgin Olive Oil
2/3 Cup Red Wine Vinegar
1 Tablespoon White Granulated Sugar

1 Teaspoon Seasoned Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Onion Powder
1 Teaspoon Table Salt


Core and shred the head of red cabbage and place in a large bowl. In a separate bowl, mix the dressing ingredients. Pour the dressing over the cored and shredded cabbage, tossing the cabbage until it is coated in dressing. Cover and refrigerate the salad for 6 to 8 hours. Stir salad occasionally, and drain excess dressing before serving.
Tamara Duffy's favorite Red Cabbage Salad recipe.

Tuesday, September 13, 2016

Bernadette Petrotta Bakes Scones

"A few years ago, my etiquette colleague, Maura Graber, invited authors Mary Platis and Laura Bashar to her beautiful Graber Olive House for a book signing event featuring their book, Cooking Techniques and Recipes with Olive Oil. Since Maura knows how much I love to cook with olive oil (and I truly love scones), she sent me a signed copy of the book and a wonderful bottle of her company's extra virgin olive oil. I was thrilled! I therefore decided to share my version of this wonderfully nutritious recipe from the book, along with a photo or two."– Bernadette Petrotta

Whole Wheat Scones with Blueberries and Lavender ~ These were baked by Bernadette Petrotta of the Polite Society School of Etiquette in Washington. They really do look tasty. Thank you, Bernadette! 
Graber Olive Oil... wonderful!

2 cups whole wheat flour
l/3 cup fresh lavender, loosely packed
1 tablespoon baking powder
l/8 teaspoon salt
l/4 cup raw sugar plus l/2 teaspoon to top scones
l/3 cup Graber Extra Virgin Olive Oil
l/4 cup nonfat Greek yogurt, plain
l/4 cup low-fat milk
l large egg
l tablespoon wheat bran
4 ounces fresh blueberries
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or use a silicone baking mat.

2. In a food processor, pulse to combine flour, lavender, baking powder, and salt. Pulse l/4 cup raw sugar with the flour mixture.

3. Pulse and pour Graber extra virgin olive oil into the mixture, until crumbly.

4. In a small bowl, whisk together the yogurt, milk, and egg. Pulse and combine egg mixture with the rest of the ingredients.

5. Turn crumbly dough onto a lightly floured surface or silicone baking mat and press dough together to form a circle or rectangle l/2-inch thick. Press wheat bran onto all sides of the dough.

6.  Spread most of the blueberries onto half of the dough and fold the empty half over it.

7.  Press any runaway and remaining blueberries onto the top of the dough.

8.  Cut into 6 equal pieces, garnish tops with 1/2 teaspoon raw sugar, and transfer scones onto prepared baking sheet. (I used a round biscuit cutter for my scones)

9.  Bake for 12 to 15 minutes, until golden. Allow scones to cool on the baking sheet for 5 minutes. 

10.  Serve warm or place on a cooling rack to cool completely.

NOTE: If you do not have fresh lavender, substitute with dried culinary lavender, available in specialty food stores.

Note: Once you have made these scones and you understand the consistency of the dough, you can make them without a food processor.

Typically, scones are made with cold butter and white flour. These whole wheat scones are not only moist and crumbly, but also bursting with flavor from fresh blueberries and lavender. They are perfect to enjoy with your morning tea or for an afternoon snack. And they are so healthy, too!

Friday, September 9, 2016

Sylvia Gebhart's Rosemary Chicken

Sylvia Gebhart's Rosemary Chicken


1/2 Cup Graber Olive Oil
4 Garlic Cloves crushed
4-6 drops of Tabasco sauce, depending on how spicy you like it
1 Tb of fresh chopped rosemary
2 Tb fresh lemon juice


Mix all ingredients together put chicken in container to marinate. Pour marinade over the top of chicken and coat chicken well with marinate. Put in fridge and let marinate for 30 min to an hour.

In the meantime start the smoker or or the grill which ever you like.

If you are going to cook your chicken on a smoker –

My favorite wood to use for smoking the chicken is pecan wood. Pecan wood imparts a mild smokey flavor without overpowering the chicken.

Cook on smoker for about 40 min

If you are going to cook your chicken on a grill –

If using a grill, get the grill hot to 450 degrees, cook the chicken for about 20 min or until done.