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Chef Jessica's Savoury Shortbread & Herb Marinated Olives

Chef Jessica's Savoury Shortbread & Herb Marinated Olives

The month of December is just flying by, we can't believe it! Our stores are buzzing with orders, deliveries, and holiday joy. We feel like elves in Santa's workshop!

Our favourite part of being a cookware shop, especially at the holidays, is hearing about all of the lovingly prepared dishes everyone is planning. We love being a part of facilitating your collective holiday joy.

Please tag us on Instagram, in photos of your beautiful drinks, dishes, and general holiday cheer @cookerystore. We look forward to celebrating with you. 

For all of you salt and butter lovers out there, we have three delicious savoury recipes from Chef Jessica for you this week.

Lemon & Herb Marinated Olives, Savoury Bacon Shortbread, and a vegetarian-friendly Roasted Garlic & Rosemary Shortbread. These delicious buttery savoury treats will be perfect as an appetizer for your intimate family gatherings, or as a holiday gift for friends and family, you can't see personally this year.

And here at the shop, we have a beautiful array of items to help you make them! 

Thank you Chef Jessica for sharing these delicious recipes with us. 


Savoury Bacon & Herb Shortbread 

Yield: 32 shortbreads (vegetarian alternative below) 

Ingredients:

  • 1 cup cold, unsalted butter, cut into 1/2” cubes
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 280 grams (10 oz.) flour  (or 2 1/4 cups of flour *see notes below) 
  • 6 strips bacon, cooked until just crisp and chopped into small pieces (drain on paper towel)
  • 2 tbsp finely chopped herbs (thyme, rosemary, sage, etc) or 2 tsp dried

Method:

  1. In small bowl, combine flour with salt, herbs, and bacon and set aside.
  2. In a stand mixer using the paddle attachment, combine butter and sugar. Mix on low speed until butter combines with the sugar but is still slightly grainy, about 1-2 minutes.  This can also be done using a hand mixer for slightly more time.
  3. Add the flour mixture and mix on low speed until the dough has just come together, about 3 minutes. Scrape the sides of the bowl often and don't overmix!
  4. On a piece of parchment paper (about 12”x15”), tip out dough from the bowl. Gather the dough together and form into a 15” log, about 2” in diameter.
  5. Place the log in the centre of the parchment paper. Fold the bottom edge of paper over the dough to meet the top edge. While holding the bottom sheet of parchment (top edge), place a ruler tightly against the upper edge of the log and pull down towards yourself, keeping the ruler's edge on the counter.
  6. Repeat a few times until the log is perfectly round.
  7. Wrap the log in parchment, twisting ends, and place in the freezer on a flat surface for one hour.
  8. Remove the dough from freezer and allow to sit for 5-10 minutes until slightly softened. Unroll parchment, and with a sharp knife, cut log into approximately 32 slices of equal thickness. (¼” thick)
  9. Place on parchment-lined baking sheets about 1” apart and bake in a preheated 300°F oven for about 30-35 minutes or until the shortbread is firm and slightly golden brown on the edges. Remove shortbread to a cooling rack and allow to cool.

Savoury Roasted Garlic & Rosemary Shortbread

Yield: 32 shortbread

Ingredients:

  • 1 cup cold, unsalted butter, cut into 1/2” cubes
  • 1 tbsp brown sugar
  • 1/4 tsp. salt
  • 280 grams (10 oz.) flour (or 2 1/4 cups of flour *see notes below) 
  • 1 head of roasted garlic chopped into small pieces (drain on paper towel)
  • 2 tbsp finely chopped rosemary or 2 tsp dried

    Method:

    1. In small bowl, combine flour with salt, and rosemary and set aside.
    2. In a stand mixer using the paddle attachment, combine butter, sugar and roasted garlic. Mix on low speed until butter combines with the sugar but is still slightly grainy, about 1-2 minutes, slightly longer if using a hand mixer.
    3. Add the flour mixture and mix on low speed until the dough has just come together, about 3 minutes. Scrape the sides of the bowl often and don't overmix!
    4. On a piece of parchment paper (about 12”x15”), tip out dough from the bowl. Gather the dough together and form into a 15” log, about 2” in diameter.
    5. Place the log in the centre of the parchment paper. Fold the bottom edge of paper over the dough to meet the top edge. While holding the bottom sheet of parchment (top edge), place a ruler tightly against the upper edge of the log and pull down towards yourself, keeping the ruler's edge on the counter.
    6. Repeat a few times until the log is perfectly round.
    7. Wrap the log in parchment, twisting ends, and place in the freezer on a flat surface for one hour.
    8. Remove the dough from freezer and allow to sit for 5-10 minutes until slightly softened. Unroll parchment, and with a sharp knife, cut log into approximately 32 slices of equal thickness. (¼” thick)
    9. Place on parchment-lined baking sheets about 1” apart and bake in a preheated 300°F oven for about 30-35 minutes or until the shortbread is firm and slightly golden brown on the edges. Remove shortbread to a cooling rack and allow to cool.

    ***NOTES***

    • Dough can be prepared and frozen for up to one month. Wrap parchment log well in plastic wrap.
    • If you don't have a scale to measure the flour, use 2 ¼ cups of flour. Measure flour by lightly spooning flour into measuring cup until heaping. Level flour with back of knife. Do not tap the measuring cup full of flour.

     

    Lemon & Herb Marinated Olives  

    Yield: approximately 10 servings

    Ingredients:

    • 1/3 cup good-quality olive oil
    • 2 tsp lemon zest
    • 1 tsp orange zest
    • 1 bay leaf
    • 3 cloves of garlic, peeled and cut in half
    • ½ tsp crushed chili flakes
    • 1 sprig rosemary, bruised with a mallet or rolling pin
    • 1 lb green olives, such as Manzanilla or Gordal (in brine or oil, not marinated)
    • 1 tbsp fresh oregano or marjoram
    • 2 tbsp fresh lemon juice
    • Freshly ground pepper

    Method:

    1. In a medium skillet or saucepan, add all the ingredients except for the olives, oregano, lemon juice and ground pepper. Heat over low heat for 5 minutes. Add olives. Heat for 2 minutes.
    2. Pour olives into a bowl and add remaining ingredients. Let marinate for at least 2 hours & serve!

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