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.

Mar 282012
 

INGREDIENTS:

5 oz. quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt


PREPARATION:

Preheat oven to 375°F.

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

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.

Dec 282011
 

INGREDIENTS:

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

PREPARATION:

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.