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COMPANYWIDE BLIND COMPETITION

COOKING WITH TASSOS® RUSKS

The Tassos staff had great fun creating new dishes with our Rusks.  So many delicious and innovative dishes were entered in our companywide blind cooking competition held earlier this month.  Below are the top three winning Recipes. We hope you will find them as tasty and inviting as we did.  Read more about our Rusks on the Featured Products. 

 

1st Place Winner

Diana_Icon-01Diana  

OLIVE RUSK BREAD

IMG_8367

Ingredients:

  • 2 cups Baking Flour
  • 1/2 C Tassos® Rusk Crushed (your choice of Rusk)
  • 2 tsp Baking Powder
  • ½ tsp baking soda
  • 2 tsp Italian Seasoning
  • ½ tsp fine salt
  • 2 Eggs
  • ¾ c Milk
  • ¼ c Tassos® Olive Oil
  • ¼ C Tassos® Pitted Kalamata chopped
  • ¼ C Tassos® Green Pitted Olives chopped
  • ¼ C Tassos® Sun Dried Tomatoes chopped
  • ½ C shredded Parmesan, Asiago, or Cheddar Cheese
  • 1 T Minced Garlic
  • 1 T Butter

Instructions:

  1. Preheat oven to 350 Degrees. Mist a 9 x 5-inch loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper and mist the parchment paper as well.
  2. Stir together the flour, ¼ c of the Tassos® Rusk, baking powder, baking soda, Italian Seasoning, and salt.
  3. In a separate bowl, whisk together the eggs, milk, and Tassos® Olive Oil. Add the flour mixture to the wet ingredients, using a spatula to fold ingredients together just until combined (Don’t over mix; the batter should be a little lumpy)
  4. Fold in the chopped Tassos® Olives, Tassos® Sun Dried tomatoes, shredded Parmesan, and garlic. Scoop batter into the prepared loaf pan and spread around. Sprinkle some parmesan over top of dough.
  5. Melt the butter and add in the remaining Tassos® Rusk- and mix together- Sprinkle on top of the unbaked loaf.
  6. Bake olive loaf in the middle rack of the oven for 50 minutes. If the loaf is browning too quickly, loosely tent a sheet of foil over the top of the loaf for the last 10-15 minutes.
  7. Remove loaf from oven and let cool in pan on a wire rack for 5 minutes before lifting on the parchment paper to remove loaf from pan. Set Loaf directly on wire rack to finish cooling.
  8. Serve slices warm or at room temperature with butter or Olive oil for dipping.
  9. Toast and top with Avocado for a great Avocado toast

 

2nd Place Winner

Sejal_Icon_Mesa_de_trabajo_1Sejal  

​RUSK INSPIRED BRUSCHETTA

IMG_8372

INGREDIENTS:

  • SPRING GREENS MIX - 2 TABLESPOONS (I used a mix of Romaine Lettuce and Arugula) 
  • CHEESE – 2 TABLESPOONS SMALL PIECES (I HAVE USED HAVARTI) ONION – 2 TABLESPOONS
  • TOMATOES – 1 CUP
  • TASSOS EVOO – 2 TABLESPOONS
  • TASSOS PITTED GREEN Olives – 2 TABLESPOONS CUT TO BITE SIZE PIECES TASSOS
  • FIRE ROASTED PEPPERS – 2 TABLESPOONS CUT TO BITE SIZE PIECES
  • AJIKA SEASONING – TO TASTE
  • SALT & PEPPER TO TASTE
  • TASSOS RUSKS – 10 PIECES (wheat, rye or barley or all 3!)

Let’s make it:

  1. Chop and combine all the ingredients to make the mixture (except for the Rusks) and let them sit for 30 mins to 2 hours.
  2. Then line up TASSOS Rusks in a dish, layer with TASSOS EVOO and layer the Bruschetta mixture on top.
  3. Drizzle more Tassos EVOO if desired and Ajika Seasoning.

ENJOY…..

 

3rd Place Winner

Michael_IconMichael 

JAMBALAYA WITH RUSKS

IMG_8369

Ingredients:

  • 2 lbs Shrimp, peel and devein. Set aside shells and boil in 5 cups water.
  • 1 med. White onion, rough chop
  • 1 large green pepper, slice in ¼ inch trips
  • 5 oz shitake mushrooms, sliced.
  • 6 large cloves of garlic, sliced.
  • 1 cup green pitted olives, pitted kalamata olives, sundried tomatoes, pine nuts and pineapple.
  • 1 cup olive oil.
  • 3 Rusks, rye
  • Greek yogurt

Directions:

  1. Bring pan to medium heat.
  2. Add olive oil, when you can smell the oil then add the following.
  3. Onion until its clarified, then add garlic and green pepper, add salt and pepper.
  4. Increase to 3 quarters, until garlic and onions begin to begin to brown.
  5. Add pine nuts, sundried tomatoes, until begin to brown.
  6. Then add olives, mushrooms and pineapple.
  7. Stir the pot to combine.
  8. Add 2 cups rice and 4 cups of shrimp’s water.
  9. Stir to combine.
  10. Add 1 tbl spoon of the following: onion granules, smoked paprika, parsley and red pepper flakes.
  11. Bring to boil. Cover lid and reduce heat to simmer for 7 minutes.
  12. Fold in shrimp, bring back to boil cover pot and let simmer for three minutes.
  13. In the bottom of the bowl add 3 rusks. Dish out the rice.
  14. Add 1 tablespoon on the side (do not mix in).

 

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