Feb 282012


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)


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.



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


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.

Dec 282011


½ pound Roma tomatoes, seeded and diced ¼”
2 oz diced red onion
½ oz minced garlic
¼ oz fresh basil thinly slivered (chiffonade)
1 Tbsp any Virgin Olive Oiler EVOO
1 Tbsp aged 18 year Traditional Style Balsamic Vinegar
¼ oz Lime Sugar
¼ oz Murray River flake Sea Salt
1/8 oz freshly ground black pepper


Whisk together all the wet ingredients and seasonings.  Fold in remaining ingredients.  Careful not to bruise the tomatoes. Serve with a nice crusty French or Italian bread.