Blueberry Muffins

For the Blueberry Muffins

• 2 eggs
• 1/2 cup milk
• 1/2 cup sour cream
• 1/4 cup Delizia's Natural Butter Flavored Extra Virgin Olive Oil or unsalted melted butter
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries
• 1/2 cup granulated sugar

For the Topping

• 1 stick melted unsalted butter or Delizia's Natural Butter Flavored Extra Virgin Olive Oil
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon 

Preheat the oven to 350.  Prepare a standard muffin pan with liners or by greasing muffin tins. In a medium bowl mix together the eggs, sour cream, milk, 1/2 cup granulated sugar, brown sugar, butter or olive oil.  In a separate large bowl, whisk together the flour, baking powder and salt.  Add the wet ingredients in to the bowl with the dry ingredients.  Mix gently with only a few strokes until most of the flour is absorbed.  Add the blueberries and mix only a few times to evenly incorporate.  Distribute batter evenly amongst muffin cups.     Bake in a preheated oven for approximately 18 minutes or until a wooden skewer inserted in the center   comes out clean.  While muffins are baking, melt butter in a small bowl and whisk together three tablespoons of granulated sugar with cinnamon in a separate small bowl.  Once the muffins have cooled for five minutes but are still very warm, dip each muffin top in melted butter or butter flavored olive oil and then dredge in the cinnamon-sugar.   

Makes 12 muffins

Off The Hook Rocky Road Fudge

 Rachel's Off The Hook Rocky Road Fudge Recipe

10 ounces good quality semisweet chocolate, chopped fine
6 ounces unsweetened chocolate, chopped fine

1/8 teaspoon sea salt
1 (14-ounce) can sweetened condensed milk
2 tablespoons unsalted butter
1 tablespoon vanilla extract
1 cup toasted, coarsely chopped walnuts
2 cups mini-marshmallows

Line bottom of a  baking pan with parchment paper, leaving 1-inch overhanging at two opposite sides of pan. Spray parchment with nonstick cooking spray.

Place chocolates, butter and salt in medium heatproof bowl. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.

Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Quickly stir in walnuts and marshmallows (some marshmallows will begin to melt, it's o.k.. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan, lifting it with the parchment paper and cut into squares.  Store in a single layer at room temperature between layers of parchment paper. 

Insalata Caprese

When you start off with the finest, freshest ingredients possible, they speak for themselves.  In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese.  In this simple, no-cook application the ingredients must be superlative.  Only the finest summer heirloom tomatoes, brand new aciete nuevo from the Southern Hemisphere and Traditional Balsamic will suffice.  Fresh basil can be made in to a chiffonade or used as a whole sprig.  I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden.  A drizzle of Ultra Quality aciete nuevo arbosana extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.   

Rich, Buttery, Whole Wheat Banana Bread with Extra Virgin Olive Oil

Banana Bread

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Delizia's All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional) 
In a separate bowl blend together
6 tablespoons Delizia's All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli

Have you been searching for an easy, tasty, inexpensive, nutritious, one dish, meatless meal?  Well search no more.  The traditional Spanish tortilla is an egg and potato dish that fits this criteria.  Furthermore, it can be eaten hot  but is just as delicious enjoyed at room temperature which makes it an ideal meal on a warm summer night.

I've paired the tortilla with a garlic aioli made from fruity Ultra Picual Extra Virgin Olive Oil.  The Tortilla provides a nourishing comfort food, rich with egg and hearty potato.  The aioli condiment provides a counterbalance to the rich caramelized flavors of the tortilla with zesty lemon, piquant garlic and fruity extra virgin olive oil.  Add a simple salad and you have a well balanced, delicious meal.

Tortilla

3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
9 large eggs, beaten 
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper.  Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used.  Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.  Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.  Serve with aioli.     

Aioli

2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt


Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.  While processing, slowly drizzle in the olive oil.  Stop the machine and scrape down the sides if necessary.  Once all the oil has been  added, pour in the lemon juice and process until combined.  Check for seasoning.