Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reductio

This application is easy, elegant and delicious.  Use only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.

 

Ingredients

 

2 cups aged white peach balsamic condimento

8 oz. fresh cherve

 

Directions

 

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

 

Posted by Rachel Bradley-Gomez at 11:38 AM |

Heirloom Tomatoes with Spicy Cilantro-FS17 Pesto

Heirloom Tomatoes with Spicy Cilantro-FS17 Pesto

Ingredients

 

2 pounds assorted, ripe heirloom tomatoes, sliced 1/4″ thick

 

Cilantro Pesto

1 large bunch fresh cilantro, stemmed, washed, and dried

2 medium garlic cloves, peeled and smashed

4 green onions, white portion only, chopped

1 jalapeno pepper, seeded, ribs discarded, chopped (optional)

1/3 cup fruity, fresh, herbaceous extra virgin olive oil such the FS17

Juice from 2 small limes, about 1 tablespoon

sea salt

fresh ground pepper to taste

 

Place all of the in pesto ingredients in to a blender or bowl of a food processor.  Pulse until no large chunks remain, and the sauce is pureed.  Taste and adjust seasoning.

 

Arrange the tomato slices and drizzle sauce over freshly cut tomatoes.  Serve immediately.

 

Posted by Rachel Bradley-Gomez at 11:02 AM |

News Release – New Kind of Oil Company Opens in Calgary

 

NEWS RELEASE

Calgary, AB – A new Calgary-based business is taking on the giants of the oil industry. We’re not talking about Husky and Suncor though. They’re stepping up to the plate against the countless brands of olive oil that line our grocery store shelves. Blue Door Oil & Vinegar is eager to show Calgarians what fresh extra virgin olive oil tastes like, and how different it is from what they’re likely buying at the supermarket.

“The majority of people in North America have never even tried real, fresh extra virgin olive oil,” says owner Bruce Gillis. “Olive oil is squeezed out of a fruit. So just like fruit juice, it should be fresh. Olive oil has a shelf life of about 12 to 18 months. After that it starts to go bad and lose all of its incredible flavour and health benefits. Unfortunately, what most consumers know to be extra virgin olive oil is a second rate oil. It’s often olive oil blended with cheaper refined oils, or it’s so old that it’s stale or rancid,” says Gillis.

Blue Door Oil & Vinegar is an olive oil and balsamic vinegar tasting bar that has over 70 varieties of oil and vinegar – all for customers to taste prior to bottling and taking home. Bruce and his wife Courtney are dedicated to ensuring their olive oil is the freshest and highest quality available on the market.

“Our olive oil comes from the northern hemisphere when it’s olive season in Greece, Spain, Italy and the US, and from Chile, Argentina and Australia when olives are being harvested in the southern hemisphere,” says Gillis. “Right now we have olive oil made from olives just crushed in April and May – less than four months old.”

Blue Door Oil & Vinegar has a wide selection of flavoured olive oils and balsamic vinegars for pairing, and everything is available to sample on its own or with fresh bread. The shop is located in West Springs at 8561 8A Ave SW.


Contact:

Owners: Bruce Gillis & Courtney Gillis
Store: 587-353-6888
Cell: 403-978-4659
Email:
bruce@bluedoorcalgary.com

Online:
www.bluedoorcalgary.com
www.facebook.com/bluedoorcalgary
Twitter – @bluedoorcalgary

We Are Open! Calgary Olive Oil Tasting Starts Today!

Our doors are officially open. We completed all of our paperwork yesterday and opened last night for a few hours and had some very curious customers stop by for a tasting.
We are open again today and welcome everyone to come in and try our EVOOs and Balsamic vinegars either on their own or with some fresh bread from Cob’s Aspen Landing.

So far one of the customer favourites has been the Chilean Favololsa Medium-Robust Extra Virgin Olive Oil that is less than 4 months old! Incredible herbal flavour with a peppery finish!

Hope to see you soon Calgary.

We’re almost open, Calgary!

shopsign

We are a few days past our aggressive opening target but we’re not panicking yet! We are brand new to the entrepreneurial world so we want to make sure we cross all of our t’s and dot all of our i’s . It’s Friday morning and we have one final inspection scheduled for this afternoon before we can open our doors for Calgary.

Once the doors are open we have a soft opening planned so customers are welcome to stop in and taste all of our phenomenal products. Taste the very best Extra virgin olive oils around, mix and match Extra virgin olive oils with white and dark balsamic vinegars and once you find your favourites, we will bottle and cork them for you to take home.

We will be following up our soft opening with more details on our grand opening event plans so stayed tuned and make sure you save the date.

Here are a few photos of the shop so far. We hope you like it and look forward to seeing everyone very very soon!