Jun 102014
 

Pickled peppers

Now that you’ve got your gardens started for the season, I’ll bet you have some peppers planted!  Hmmm.  What to do with all those beautiful peppers…Here’s a great recipe for some pickled peppers!

These Sweet and Spicy Pickled Peppers are a wonderful addition to anything from soups and stews to roasts and salads!  I’m thinking Italian beef sandwiches!  And we’ve got just the Italian Beef recipe for you too!

 

Ingredients:

2 cups Oregano White Balsamic Condimento
1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced

 

Directions:

In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2″ from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.  These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.

Oct 172013
 

 

 

 

 

 

 

 

1/2 Cup Honey-Serrano Vinegar
1/2 Cup Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
fresh ground pepper to taste
4 – 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.
Serves 4
Oct 172013
 

 

 

 

 

 

 

 

Wild Mushroom Empanada Filling
1 cup zucchini finely diced
1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
1 shallot minced
2 large cloves garlic, minced
3 tablespoons Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste
Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.
Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize.  Add in the zucchini and saute for two minutes until most of the moisture is cooked off.
Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is warm, add the beaten egg, cheese, and bread crumbs – stirring to combine.  Set aside and proceed with making the empanada dough

Extra Virgin Olive Oil Empanada Dough

2 cups all-purpose flour
1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water

1 large egg, beaten

Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it’s poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8″ thick.
Empanada Assembly

Preheat the oven to 375 F.
Cut out circles approximately 4″ in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork
Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!
Makes 10 empanadas
Sep 062013
 

 

 

 


 

 

 

Ingredients
4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium extra virgin olive oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

Goat Cheese

 

2 quarts young spinach leaves, stems removed, washed

 

Directions

Place spinach in a serving bowl.

 

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking – remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning, 

 

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon, goat cheese and shallot.

 

Serve warm


Aug 242013
 

Prawn Cakes!

Spot Prawn Cakes
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt

Ultra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Peruvian Picual for frying

Directions
Heat 1″ of UP olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.

In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes.  Place the panko crumbs in wide dish.  Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.

Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Cilantro-Caper Aioli
1/2 cup high-oleic, GMO-Free, expeller pressed safflower oil
1 cup organic garlic olive oil
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water

Directions
Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor.  Pulse to finely chop the cilantro and capers.

Mix the olive oil with the safflower oil.  With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons UP extra virgin olive oil
1 tablespoon Honey Ginger White Balsamic

Directions
Whisk together the olive oil and balsamic.  Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

Serves 4

May 202013
 

A Party Favorite!!

Ingredients:

Compari tomatoes halved and seeds removed

1 bunch fresh cilantro- stems included

4 greeen onions- white and light green ends only

1 Jalapeno-seeded and chopped(leave seeds in if you want a little more of a spicy kick)

1/3 cup Spanish Hojiblanca Extra Virgin Olive Oil

2 cloves fresh garlic

Salt and Pepper to taste

 

Rough chop all ingredients except the tomatoes and place in food processor and puree all ingredients.  You can also use an immersion stick blender and puree to a smooth consistency.

Arrange hollowed out tomato halves on a platter and spoon desired amount of pesto into the tomato halves and serve.

 

 

May 202013
 

This is a very simple and delicious salad!  And one of our favorites

 

1 pound asparagus

4 Tablespoons of chopped herbs of your choice-we like cilantro or basil

Gremolata infused olive oil-as needed

Salt and Pepper to taste

 

First, get a pot of water boiling.

Second, prepare an ice water bath big enough to hold all the asparagus to quickly cool and stop the cooking process.

Using a potato/carrot peeler, shave the asparagus all the way down to thin ribbons

place all shaved asparagus in a colander in the sink.  Pour all boiling water over the asparagus, strain, then submerge asparagus in an ice water bath to immediately stop the cooking.

Using paper towels, drain the asparagus and pat dry. Place all asparagus in a mixing bowl with chopped herbs and drizzle salad with a generous portion of Gremolata Olive Oil/  Salt and pepper to taste and serve!

Jan 182013
 

Ingredients
1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders.
4 thick strips smoked bacon, diced
1 large sweet onion sliced thin
8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch)
4″ piece of fresh thyme, stem discarded
1/4 cup Traditional Style Balsamic Condimento
2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil
1/2 cup heavy cream
sea salt & fresh ground pepper to taste
1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained

Directions
In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp.  Remove the bacon from the pan and reserve. Pour off all but a tablespoon of the bacon fat.  Season the chicken on both sides liberally with salt and pepper  Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken for a few minutes until golden brown on both sides, in batches if necessary.  Do not over-crowd the pan.  Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan.  Cook for about five minutes, stirring frequently until the onions become a soft golden brown.  Add the mushrooms.  Saute for approximately three more minutes over medium high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom.  Cook to reduce for a minute.  Add the cream and stir to combine.  Add the bacon and reserved chicken.  Allow the pan to come to a simmer.  Cook for another two minutes until the chicken is cooked through and the sauce thickens.  Season generously with sea salt and fresh ground pepper.  Serve over pasta, rice, or cooked whole grains.

Jan 182013
 

Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil
Salt & freshly ground pepper to taste

Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat an stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12″ saute pan. Add clean, dry mushrooms to the pan.  Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.  Add the stock and cook until reduced by half.  Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon black truffle oil

Stir the truffle oil in to the mascarpone.
Serve the wild mushroom ragu over the hot polenta.  Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6

Jan 182013
 

The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent olio nuovo olive oil make this salad a virtual party in your mouth.  Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.
Ingredients
4 cups baby arugula
3 medium sized golden beets
2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Cara Cara Orange Cream White Balsamic
1/4 cup + 1 tablespoon Peppery Olio Nuovo Ultra Premium Extra Virgin Olive Oil
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Tarragon Croutons (see recipe below) – or store bought croutons
Directions
Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olio nuovo olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.
Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olio nuovo while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.
Makes 4 generous salad portions