Feb 282012
 

BROWNIE INGREDIENTS:

½ cup any single varietal Virgin Olive Oiler EVOO
1 cup white sugar
1tsp vanilla extract
2 eggs
½ cup all purpose flour
1/3 cup unsweetened good quality cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup chopped walnuts(optional)

PREPARATION:

Preheat oven to 350 degrees F.  Grease a 9×9 inch baking pan.

In a medium bowl, mix together the olive oil, sugar and vanilla..  Beat in the eggs.  Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.  Stir in walnut if using.  Spread batter evenly into the prepared pan.  Bake for 20-25 minutes or until the brownies begin to pull away from the sides of the pan.  Let cool on a wire rack before cutting into squares.

 

GANACHE INGREDIENTS:

9oz best quality bittersweet chocolate, chopped
1 cup heavy cream
2 Tbsp Tangerine Balsamic vinegar
2” long strip of tangerine zest
A pinch of kosher salt-optional

PREPARATION:

Place the chocolate into a medium bowl.  Heat the cream, salt, and tangerine zest in a small pan over medium heat.  Bring just to a bare simmer, watching carefully that it does not boil or scorch.  Remove the zest and pour over the chopped chocolate and whisk till smooth.  Stir in the Tangerine Balsamic.  Allow the ganache to cool to a spreading consistency and spread over entire pan of brownies.

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.