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Friday Cooks

Friday Cooks are a series of simple recipes made with pantry essentials. There are no advanced techniques or difficult to find ingredients here and every dish has a lot of leeway for experimentation. Do you have a favorite go to recipe? Let us know! Email libby@folivers.com.

OLIVE OIL SCRAMBLED EGGS

Join Stacey, the F. Oliver’s Director of Operations and cook extraordinaire, as she makes super fluffy scrambled eggs with our ultra-premium olive oils. Think about adding flavor by using a different EVOO. Heady Garlic makes wonderfully garlicy eggs, Herbes de Provence beautifully seasoned eggs. Have fun, play, and see what you can do with a couple of eggs and a little olive oil.

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Olive Oil Scrambled Eggs

Heat 1 1/2 tablespoons of EVOO in a 12 inch skillet (flavored works great for this) over medium heat for 3 minutes until oil just starts to smoke.

While the oil heats, in a bowl use a fork to whisk 4 eggs and 1/2 teaspoon kosher salt until blended and foamy on top. Pour the eggs into the center of the pan.

Using a rubber spatula, continuously stir the eggs, pushing them toward the middle as they begin to set around the edges and folding the cooked egg over on itself. Cook until the eggs are just set, 60 to 90 seconds. Immediately transfer to warmed plates and season with salt and black pepper.

PASTA AGLIO e OLIO

The James Beard Foundation has really stepped up  with a number of programs to aid the hard hit food and beverage industry. They understand how the crisis impacts this special industry and offer a number of resources for those affected.

Join Stacey as she makes an updated version of the James Beard Pasta Aglio e Olio. This exquisite dish is truly more than the sum of it’s parts.

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Pasta Aglio e Olio

Ingredients
* 1 pound Flour City Pasta
* Flake salt
* 1/3 cup single varietal extra virgin olive oil
* 5 garlic cloves, finely sliced
* 1/2 teaspoon red pepper flakes
* Freshly ground black pepper
* 1 teaspoon dried herbs (City Style Blend)

Instructions
In a large pot, cook the pasta in plenty of boiling salted water until just tender —as the Italians say, al dente. Reserve 1/2 cup pasta water before draining.

Meanwhile, in a large sauté pan, heat the SVEVOO over medium heat (we used our robust Melgarejo Hojiblanca) until warm and starting to shimmer. Add the sliced garlic, 1 teaspoon flake salt, and the red pepper flakes. Turn off heat and let the garlic soak in the warm oil.

Drain the pasta well and toss it with the oil and 1/2 teaspoon freshly ground black pepper.

Warm the pasta over medium heat and stir in pasta water until thickened. Add the dried herbs.

Finish with some grated Parmesan cheese. Serve with crusty bread and a tossed green salad.