Cooking with Coley

Post by contributing writer: Heather Cotanch

I love the combination of savory and sweet, but find this a combination that is omitted from most menus. While ordering a side of ham with my blueberry pancakes satiates my craving, I’d much prefer a combination in the more traditional sense of the word. I want the foods to play together on my plate, to meld together as if nature had intended it that way. So with a little inspiration from my love of brunch, Real Simple magazine, and some local ingredients let the flavor party begin.

I started by going for my cupboard where I had waiting a bottle of Gusto Garlic Pure Pleasure Dippin’ Oil from Revolutionary Food Co. I found this in a small creamery in Sonoma County. The oil boasts a smooth, flavor-packed taste. It also requires some preparation- heat in warm water for 5-10 minutes so that the flavors inside have a chance to blend to their fullest. I think this is a mark of the fresh ingredients that they use and the high quality oil. The garlic and herbs settle at the bottom and must be coaxed to mix in. Even before the heating of the 8oz. bottle, the garlic is a prominent fragrance. This was clearly going to be the highlight of the meal because garlic isn’t usually a staple in breakfast recipes.

Then I walked to La Boulange Bakery and ordered a loaf of fresh brioche bread. You could try to make this meal with a whole wheat or other hearty bread, but the sweetness of the brioche is more true to the mood I was trying to go for: a gourmet, yet country palate. Finally, I chose some organic basil, eggs, and strawberries.

What you’ll need (serves 4):

• 1 pint fresh strawberries
• 10-15 fresh basil leaves
• 4 eggs
• 1/2 loaf of brioche
• Gusto Garlic Pure Pleasure Dippin’ Oil

Procedure:

• Start by cutting or tearing the basil into small pieces and slicing the strawberries and combine in a small bowl; set aside.
• Heat the oil inside the bottle on low in a sauce pan filled half way with water. (Do this as if you were warming a baby bottle, put the entire bottle into the water. The oil is ready when the herbs from the bottom release and mix with the oil. Some shaking will be required.)While the oil is heating, heat a skillet on med/low heat. (Using a grill skillet will provide you with beautiful grill marks.)
• Cut brioche into 1/4 inch pieces and brush each side with a healthy amount of Gusto Garlic Dippin Oil.
• Place brioche on hot skillet.Toast each side for 2 minutes or until the bread becomes a golden brown.
• In a  corner of the heated skillet, heat the strawberries and basil. The goal is not to cook the combo, but just to heat it through so that the juices will begin to emerge.
• In a separate pan, make an over-easy egg.

To assemble:
Arrange 3 pieces of brioche on a plate. Top with berries and basil. Sprinkle with a bit of Gusto Garlic Dippin Oil and top with the egg. Garnish with basil leaves and serve.

The evidence of garlic is subtle, but provides an unmistakably unique flavor twist on the traditional brunch. There are endless ways to use this oil. Try it as they recommend, with a loaf of Italian bread, or on pasta, as a salad dressing, or in any recipe that calls for fresh garlic.

Follow Heather on Twitter @cotanch