How many times a week does this question come up in your life? WHAT’S FOR DINNER TONIGHT?
Whether it’s coming from your spouse, your kids or just yourself, it seems someone is always asking What’s for Dinner Tonight? Mostly, I’ve run out of answers. I’m constantly looking for something to mix up the daily routine of fixing something healthy and tasty for dinner. Every. Single. Day. For the Rest. Of. Our Lives.
The QC has a small group of independent boutique-style food businesses which help me survive the dinner grind on a weekly basis. I’ve asked them to help inspire us for dinner, and I’ll be sharing their ideas and recipes on scoop. Â First up is a vegetarian treat from one of my favorite shops in Charlotte, POUR OLIVE on East Blvd.
POUR OLIVE has saved my tuches on more nights than I care to admit.  I am a reluctant and lazy cook, and their infused vinegars and olive oils add instant flavor & depth to everything from marinades, stir frys, veggies and of course salads.  I buy the MILANESE GREMOLATA Olive Oil in the largest bottle available at the store and it transforms the simplest green vegetable in a snap.  MILANESE GREMOLATA is a traditional Italian herb blend, containing garlic, parsley, lemon zest, and mint. It is herby, but light and refreshing, and when paired with their Grapefruit Balsamic Vinegar, it’s wonderful on salads.
Caramelized Broccoli and Cauliflower Croquettes with Gremolata Hollandaise
from Pour Olive
Do you like to eat fresh?  At POUR OLIVE, we do! That’s why this recipe, like our products, contains what’s currently in season and will provide the maximum health benefits and flavor.  With broccoli and cauliflower in season for the fall, this is a tasty and healthy way to serve up your veggies, while still feeling like you are indulging.  You can dazzle your family and guests with a heaping serving of vegetables with these croquettes.
We are happy to offer you 20% off on the products we are featuring in this recipe
(Our Ultra Premium Frantoio Extra Virgin Olive Oil and our Milanese Gremolata Infused Olive Oil). All you need to do, is show this post (via phone or printed copy) for the discount.
Caramelized Vegetable Croquettes
2 cups coarsely mashed Yukon Gold potatoes
1 cup broccoli florets, coarsely chopped
1 cup cauliflower florets, coarsely chopped
1 medium shallot, thinly sliced
2 cloves garlic, minced
1/2 cup + 2 tablespoons Extra Virgin Olive Oil [Frantoio] for sauteing & frying
1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream
1/3 cup freshly grated Pecorino Romano
fresh ground pepper
2 large eggs beaten
2 cups panko bread crumbs
mixed baby greens (optional)
Gremolata Hollandaise Sauce*
3 large room temperature egg yolks
1 tablespoon freshly squeezed lemon juice
1 tablespoon Sicilian Lemon White Balsamic
1/2 cup unsalted butter
1/2 cup Milanese Gremolata Olive Oil
1 teaspoon kosher salt
freshly cracked pepper (optional)
Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
*Raw egg warning
In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Frantoio. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.
Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.
Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.
Once the potato mixture has cooled enough to handle, form six patties, about 4″ wide and 1″ thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.
Heat 1/2″ of Oro Bailen Picual in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides – set aside on a lined baking sheet.
Poach 6 large eggs
To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.
Serves 6
Find Pour Olive in Dilworth at 1528 East Blvd, Charlotte, NC 28203 right next to the Big Lebowski’s.
Phone:(980) 207-1510
You can also find them on their social media here:
https://www.facebook.com/PourOlive
