May 282012
 

INGREDIENTS:

1 large head cauliflower, cut in to florets
2 tablespoons Virgin Olive Oiler Organic Butter Olive Oil
2 teaspoons Black Truffle Oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

PREPARATION:

Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of Virgin Olive Oiler’s Organic Butter Olive Oil.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of Black Truffle Oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining tablespoon of butter with the remaining teaspoon of truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Apr 282012
 

INGREDIENTS:

10 cans diced tomatoes
8 fresh tomatoes rough chopped
16 oz chicken broth
1 Tbsp Virgin Olive Oiler’s Sun Ripened Tomato Sea Salt
1 Tbsp Fresh cracked black pepper
6 Tbsp fresh chopped basil
2 Tbsp fresh minced garlic
2 cups cream

PREPARATION:

In a soup pot, add the diced tomatoes, fresh tomatoes and cook for about 10 minutes till the fresh tomatoes are soft.  Using an immersion blender, puree tomatoes till smooth. Add remaining ingredients and heat through and stir well.

Feb 282012
 

INGREDIENTS:

3 Tbsp Organic Butter Olive Oil
2 Tbsp all purpose flour
2 ½ cups milk
1 tsp Murray River Flake Sea Salt
¼ tsp white pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 pound jumbo lump crabmeat, picked clean
¾ cup French bread crumbs
2 Tbsp Parmesan cheese, grated
1 Tbsp chopped parsley

PREPARATION:

Butter a 2 quart baking dish or four 8 ounce gratin dishes

In a saucepan, add 2 Tbsp Organic Butter Olive Oil over medium heat add flour and cook, stirring constantly, for 2 minutes.  Whisk in milk and bring to a boil over medium heat and cook stirring constantly for another minute or until slightly thickened.  Stir in the salt, white pepper, cayenne and lemon juice.  Gently fold in the crabmeat.  Transfer to the dish or dishes.

In a small skillet, add remaining Organic Butter Olive Oil over medium heat.  Add bread crumbs and cook, stirring frequently, for 3-4 minutes.  Remove from heat and stir in the parmesan and parsley.  Sprinkle mixture over gratin dish or dishes.

Preheat broiler.  Broil gratin dishes about 8 inches from heat source for 2-3 minutes or until top is golden brown and gratin is hot and bubbly.

Jan 282012
 

INGREDIENTS:

4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic

2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt

PREPARATION:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.