Dip&Scoop Culinary Argan Oil is a delicate, well balanced and versatile finishing oil. These are some of our favorite ways to enjoy it. Get creative and when you are done with your masterpiece, post a picture on Instagram and give us a shout out @DipandScoop to get featured!
Tear a bite-size piece off of some hearty french bread, dip it in some Argan Oil, then in some honey, and finally scoop it into our mouth! A classic way to enjoy Argan oil and a great way to discover it if this is your first time. This is how the Berber people of Morocco enjoy it for breakfast and as an afternoon snack. Pair it with steamy Moroccan mint tea and you just can't go wrong...
- Hearty bread
- Dip&Scoop Organic Argan Oil
- Organic Honey
Kale and Quinoa Summer Salad
Pack even more nutrients into your salads by adding Kale and Quinoa to your star ingredient: Dip&Scoop Argan Oil! Bright, refreshing, and tasty, this is one of our favorites.
Start by boiling the Quinoa.
Then, either oven roast the corn still on the cob, or grill it on charcoal to add a smoky flavor. You could also just boil it before slicing the kernels off the cob.
Finally chop the kale, dice the red onion, and cut the cherry tomatoes in half.
Toss the whole with some salt, and of course drizzle it with Argan Oil.
The One And Only Burrata
The adage "if it ain't broken, don't fix it" does not apply here at Dip&Scoop. Yes the Classic Italian Burrata recipe is close to perfect but it doesn't mean we can't make it our own.
Lay down a bed of fresh Arugula, add in some sweet sun dried tomatoes, and just a few Kalamata olives. Then gently remove the Burrata from the ice cold water allowing it to drain a little before placing it dead center.
Finally, let the Argan flow over it giving it a nice and unexpected nutty layer of flavor. We also added a dash of balsamic vinegar for a sweet finish.
Figs In My Salad
Who doesn't like figs? Fresh or dried, it does not matter! Take some salad (we chose mixed baby greens), add some walnuts, some fresh goat cheese, and of course some chopped figs. Right before serving, toss some Argan oil in the mix and drizzle a little balsamic vinegar (honey would work really well too). Easy, fresh, healthy, and tasty! Salad dressing will never be the same again...
Sophistication and taste in under 10 minutes. How easy is that!
We went down to the fish market and got our hands on the freshest piece they had. Hamachi is a butter smooth white fish that marries extremely well with our Argan. Get a nice fillet and make sure not to freeze it.
Thinly slice the hamachi in 1/4 of an inch thick pieces and plate them neatly (this is how you get the sophistication...). Sprinkle avocado and pine nuts to your liking.
We then blended a tiny bit of basil with Argan oil, and drizzled it on top. Finish it off with some coarse sea salt and edible flowers for good measure (clearly optional!). We are never letting go of summer!
A Different Kind Of Pesto
Summer fresh, yet winter filling! Who doesn't love a good pesto? Our take on it replaces pine nuts with walnuts and olive oil with Argan oil. The result is a surprising new take on one of our favorite classics.
Grow a pot of basil at home! Why not - it's effortless. Take 2 cups of fresh basil leaves (no stems), add a 1/3 cup of walnuts, and place the whole in the food processor. Add 1/3 cup of freshly grated Pecorino cheese (or Parmesan if that's what you have) and a pinch of salt to your liking. Finally pour 1/3 cup of our very best Argan oil and blend the whole.
Boil pasta and mix in the pesto immediately. Sprinkle some more of the same cheese on top - done deal! Enjoy warm or cold.
Warm Goat Cheese Amuse-bouche
It sounds delicious already! Wait till you see how simple this is... Sent to us by one of our fervent admirers for this month's feature - Thanks Barbara!
Take a bite sized piece of toast (hence the title amuse-bouche) and add a drop of Argan oil to it. First, lightly toast the bread, then add the goat cheese and put it back in the oven until the cheese melts and becomes golden on top. Display it nicely on a tray or plate and sprinkle some toasted pine nuts and chopped dried figs. Finally, drizzle with honey and Argan oil and serve. You've probably noticed by now that we love figs! Word to the wise, more than one per person will suffice ;)
Cod For Dinner
Thanks to our very own Ani for taking this picture. We always love seeing food creations with edible flowers on top!
First, marinate the cod in a mixture of Argan oil, white wine, a little spoon of apricot jam, garlic salt, pepper and crushed pepper flakes. Let that rest in the fridge for 45 mins while you make the bed of greens this will rest on.
Boil cleaned and chopped broccoli rabe for 4 minutes. Then immediately drain the water and run it under cold water to shock it. This will remove the bitter taste from the greens and lock in the nice bright color. Fry 2 chopped shallots and 1 garlic clove until the shallots start to turn translucent. Add cleaned chopped kale, the broccoli rabe and stir. Before it's ready, add sliced almonds and golden dried raisins to balance the pepper flakes. Continue to stir until the greens are to your liking. Finally, once you turn off the heat, add some argan oil to the pan and stir before serving.
Take the cod and flash fry it on a buttered pan. Start with the skin side first for 3 mins, then flip and cook for 2 mins; we like ours a little rare. Finally, plate the whole and finish it off with the delicious Argan. Looks pretty and tastes even better. Don't forget the flowers!
C'est mignon tout ça! Bite-sized quiche is exactly what a party needs. Plus as it turns out, Argan complements this perfectly leaving you wondering why you have been eating quiche without Argan this whole time...
Make the dough first. Take 1 lbs of flour, 3.5 teaspoons of salt, 1/2 lbs of butter and 1/2 a cup of cold water. Mix all the ingredients and let it rest for 4 hours in the fridge. Then you are ready to flatten out the dough and fill in the mold of your choice. Bake it for 12 minutes at 400° F and don't forget to place baking weights on the dough.
While you wait, mix 5 eggs with 2 cups of cream and 3 tablespoons of Argan. Sprinkle salt, pepper and a pinch of nutmeg to the mix. Now, add any toppings you would like (ham, cheese, spinach, mushrooms etc.) to the pre-cooked dough and top it off with the egg, cream and Argan mixture. Bake it again for 12 minutes at the same temperature until the top starts to golden. Finally, drizzle a couple of drops of Argan on each quiche to add the nutty aroma and serve the 25 warm quiches to your wide-eyed guests. We love saying quiche!
Chia Pudding Every Morning
The easiest and healthiest thing you can make yourself in under 2 minutes is also delicious! You better try this at home!
Take a jar, and grab a nice one while you are at it. Fill it a third of the way up with Chia Seeds. Then add your favorite toppings in there. We added our Culinary Argan Oil, unsweetened Cocoa Powder, and a little honey for some natural sweetness. Then fill the jar up 80% with Almond Milk, seal the jar, put it in the fridge and go to sleep. When you wake up, add some fresh banana, Cocoa nibs and top off with a drizzle of Argan.
The result is a nutrient packed breakfast for real champions. Chia soaks up the flavors overnight so the Culinary Argan Oil really rounds out the taste with a nutty punch.
Even more Chia!
Chia is so versatile! That's why we love it so much.
We took a beautiful jar and mixed in 1/3 of chia seeds, with 2/3 coconut cream, organic honey for natural sweetness and Culinary Argan Oil. Overnight, the chia will bloat up and get infused with these deep flavors. We then topped it off with raspberries, baby sage and a drizzle of Argan oil and honey.
The result is a healthy fruity herbal breakfast or snack pudding, with a satisfying nutty flavor to go with that unique texture of Chia. Yummy and nutritious! As it turns out, you can put happiness in a jar...