Olio Nuovo Arbosana Olive Oil Brownies with Dark Chocolate-Tangerine Balsamic Ganache

Brownie Ingredients
1/2 cup Olio Nuovo 2011 California Arbosana Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
 
Ganache Ingredients
 9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Condimento
3" long strip of tangerine zest
a pinch of kosher salt - optional

Directions
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Maple-Balsamic Glazed Pork Chops with Thyme Poached Quince

Pork Chops

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon Nuovo Olio California Robust Frantoio
3 tablespoons fine chopped shallots
1/3 cup Aged Pure Maple Balsamic


Thyme Poached Quince
1 1/2 cups water
1 cup Pumpkin Pie Spiced White Balsamic
1 - 3" sprig fresh thyme
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)

Instructions:

Thyme Poached Quince

Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme.  Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

Pork Chops

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Serves 4

Slow Smoked Aged Maple Balsamic Glazed Ham

Aged Espresso Balsamic Tiramisu

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Amphora's Aged Espresso Balsamic
1/3 cup ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dip a total of 8 cookies into the espresso per layer.  Arrange the lady fingers side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12

Brisket Smoked Slow & Slow Over Hickory With Serrano-Honey Vinegar Mop

Spicy-Sweet Italian Peppers Pickled in Oregano Infused White Balsamic

Tis the end of the summer growing season.  However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are still going strong, and are readily available at most supermarkets and farmer's markets alike.  Pleas find my recipe for Spicy Sweet Italian Pickled Peppers below.










Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Delizia 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. 

Extra Virgin Olive Oil Education & Tasting Class at The International Culinary Institute

Spicy Champagne Vinegar Dill Pickles

Ingredients

• 10 - 3 to 4 inch long pickling cucumbers
• 2 cups water
• 2 cups Delizia Champagne Vinegar
• 1 Bunch fresh dill weed
• 1/4 cup white sugar
• 4 whole cloves garlic
• 2 tablespoons kosher or pickling salt
• 1 dried bay leaf
• 1 teaspoon peppercorns
• 1 whole hot chili, stem removed (optional)

Directions  
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns.  Bring to a boil over medium heat.  Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.  Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Local, Fresh, Home Cured Alder Wood Smoked Sturgeon

I received a five pound section of local fresh sturgeon as a present from a local fisherman friend of mine.  I love sturgeon prepared just about any way, but most of all, I love it smoked. 

Alder Wood Smoked Sturgeon

4 pounds sturgeon fillets
3/4 cup kosher salt
1/2 cup granulated sugar
1 bay leaf
12 smashed peppercorns
1 garlic clove, smashed
1/2 gallon ice cold water.

Mix the water with the salt and the remaining ingredients in a container large enough to hold both the brine and fish, and mix until dissolved.  Brine the fish overnight.  Take the fish out of the brine, rinse and pat dry.  Allow to dry at room temperature for an hour until the surface is dry but not tacky.  Smoke at 180-190 degrees over alder wood or apple wood chips for approximately two hours or until the internal temperature of the thickest part of the fillet registers 150.  

Slow Braised Prather Ranch Lamb Shank With Ultra Fresh Coratina Olive Oil & Malbec Wine Reduction

Fall is upon us.  The first day of Autumn is exactly two weeks away.  It's time to start gearing up for  braising, baking, and... *gulp*... dare I say, the holidays.  Please find the recipe for my crock pot adaptable slow braised lamb shank which utilizes our superlative, ultra fresh, award winning Coratina extra virgin olive oil and UP Barnea in two separate elements of the recipe.

Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction

Four lamb shanks
1/2 cup flour
1 tablespoon kosher salt
fresh ground pepper to tastefour inch sprig of rosemary, woody stems discarded
4 cloves fresh garlic, minced
1 medium onion minced
1 large carrot, finely diced
1/3 cup Ultra Fresh, UP, Gold Medal Coratina Olive Oil
3 cups robust red wine such as Malbec
1 cup water

*This recipe can be made in a dutch over or crock pot. 
If using the oven, preheat to 300.  In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.  Rinse and pat the lamb shanks dry and dredge in the flour.  In a large heavy bottom pan, heat the Coratina over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side and set aside.

In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.  Pour in the wine and simmer for another couple minutes and then add cup of hot water.  Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top.  Pour the wine and vegetables over the top.  Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low.

After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.  Cover to keep warm.  Strain and de-fat the braising liquid.  Place in a small saucepan and reduce by half.  Adjust the seasoning with sea salt and fresh ground pepper.  Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Ultra fresh UP Barnea extra virgin olive oil.


Serves 4  

Samosas Made With Ultra Premium, Ultra Fresh Koroneiki

Samosa Dough
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons (UP) Gold Medal Koroneiki EVOO
3/4 cup water

Samosa Filling 

2 cups cubed, cooked potatoes, drained

2 tablespoons (UP) Gold Medal Koroneiki EVOO

1 cup diced onion

2 cloves garlic, minced

1 teaspoon curry powder

1/4 to 1/2 teaspoon cumin, to taste

1 teaspoon fresh lime juice

1 teaspoon fresh grated ginger

1 cup frozen peas, thawed

1 small green serrano, seeded and minced fine

salt & pepper to taste

Oil for Deep Frying*

Cilantro Chutney 

2 cups chopped cilantro
1 fresh serrano pepper, seeded and chopped
3 cloves fresh garlic
1 teaspoon ground cumin
salt to taste

1/4 cup (UP) Gold Medal Koroneiki EVOO 
the juice of two limes
2 tablespoons water

For the Dough
Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor.  Add the water and olive oil and mix or pulse until a rough dough begins to form.  Add more water as necessary.  Knead the dough on a lightly floured surface until it becomes smooth and pliant.  Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

For the filling
Heat the olive oil over medium heat in a large heavy skillet or saute pan.  Add the chile, ginger, onions and garlic.  Saute until the onion is translucent, about three minutes.  Add the spices and cook for another minute or so until fragrant.  Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency.  Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

For the Chutney
Place all the chutney ingredients in to the bowl of a food processor or blender jar.  Pulse until finely pureed.  Adjust seasoning. 



Assembly 
Roll the dough in to a large round of 1/8" thickness.  Using a three inch round cutter cut out rounds.  Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon.  Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork. 

In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350.  Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature.  Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side.  Serve warm with cilantro chutney. 

*Reccomended oils for deep frying:  grape seed, high oleic safflower, or high oleic sunflower 

Heirloom Tomato, Zucchini & Manchego Tart

Coming home from a day in the test kitchen and finding the willpower to wander in to my own kitchen can be daunting at times.  It never fails that the moment I walk through the front door, Pavlov's Bell seemingly rings and both my children simultaneously chime, "Mom, what's for dinner?"

I am usually blindsided by the "what's for dinner" question, even though its utterance is as certain as the day is long.  Typically, I'm too busy  transitioning from work mode to home mode to mentally prepare a meal in my head in the space between.  Much of the time, as was the case last night, the meal simply materializes from ingredients which are lying about.

I quickly honed in on some heirloom tomatoes from the prior weekend's farmer's market. The tomatoes were fabulous and bursting with sweet juice.  Then I spied some sweet baby zucchini just brought in from our garden as well as a sizable wedge of Manchego cheese in the cheese cave.  These ingredients were literally staring at me from their respective places in the kitchen.  It didn't take long for me to mentally piece them together in to a simple, one dish, weeknight meal.  And easy like Wednesday evening, an heirloom tomato, zucchini, and Manchego tart was born.

Tart Crust
2 cups + 1 tablespoon all purpose flour
4 tablespoons chilled, unsalted butter cut in 1 " pieces
6 tablespoons chilled shortening
1 teaspoon salt
4 (+/-) tablespoons ice water

In a medium bowl or in the bowl of a food processor, whisk the salt with the flour. First cut the shortening and then the butter in to the flour until pieces no larger than a pea remain. Add the ice water a tablespoon at a time until a shaggy dough is produced which will hold its shape when pressed together.  Gather the dough in to a ball, flatten in to a disk, and cover and chill for at least 30 minutes.

Filling

1 cup thinly sliced, sweet heirloom tomatoes
1 1/2 cups thinly sliced zucchini
1 cup thinly sliced sweet onion
2 tablespoons fruity, fresh extra virgin olive oil such as picudo
6 large eggs
2 cups finely grated Manchego cheese
1 teaspoon salt
Fresh ground pepper to taste

Process

Preheat the oven to 350.  Sprinkle 1/2 a teaspoon of salt on the sliced zucchini in a colander and allow drain. Meanwhile saute the onion in the olive oil until caramelized and golden brown.  Add the zucchini slices Cook the onion and zucchini together until the squash becomes slightly tender, and most liquid has evaporated, about 2 minutes.  Taste and adjust seasoning accordingly.

Remove the tart dough and roll out on a lightly floured surface.  Place the dough in to a 9"-10"  tart pan with removable bottom.  Sprinkle 1/2 cup of the Manchego cheese over the bottom of the tart.  Top the layer of cheese with the sauteed zucchini and caramelized onion.  Add another 1/2 cup layer of cheese.  Arrange the tomato slices over the top of the zucchini and onion.

Whisk together the eggs teaspoon of salt, remaining cheese and fresh cracked pepper.  Pour the mixture evenly over the entire tart.  The filling will not cover the vegetables but will puff while the tart is baked.  Place on the middle rack in the preheated oven.  Bake for 35 minutes or until the filling is set and the top is golden brown.  Allow to cool slightly before serving.  This tart is also excellent served at room temperature.

Serves 6-8

Makes one 9"-10" tart  

Lemon Augurmato Seared Sockeye Salmon on Fresh Baked Arbosana Olive Oil Rolls with Frantoio Aioli-Dill Tartar Sauce and Purslane

Three olive oils were used in the creation of this sandwich.  Each was chosen specifically to lend its unique flavor to the culinary application.  The salmon was marinated in a sprightly, fresh, lemon agrumato.  The tartar sauce was made from an aioli which contains a lovely, assertive, peppery frantoio extra virgin olive oil, and the rolls were made using fresh, fragrant, floral arbosana extra virgin olive oil.    

Hojiblanca Extra Virgin Olive Oil Challah

Warm, rich, light as a feather, and redolent with the sweet, floral aroma of Ultra Premium, ultra fresh, Hojiblanca extra virgin olive oil.  The aroma of this bread baking is sheer luxury and the lack of butter will hardly be missed. 

Rachel's Hojiblanca Challah

1 Tablespoon active dry yeast
1/4 cup sugar
1/3 cup  + 1 tablespoon Melgarejo Hojiblanca olive oil
4 large eggs
1/4 cup water
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour

In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, stir yeast into water to soften for five minutes.  Add three eggs, sugar, oil and salt and beat lightly.  Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.

Turn the dough out on to a lightly floured surface and knead by hand for five more minutes.

Put the dough into a large bowl oiled with Hojiblanca, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.

Turn dough out onto a lightly oiled work surface. Divide into thirds. Shape each third into a rope about 20 inches long. Lay the ropes side by side on a baking sheet lined with parchment paper.  Braid the ropes, tucking both ends under the loaf.

Cover and let rise in a warm area for 45 minutes.

Beat the reserved egg with a tablespoon of cold water to make an egg glaze. Brush the glaze lightly over the braid. 

Bake in a preheated 350°F oven for 40-45 minutes, checking with an instant read thermometer for an internal temperature of 190°F.

BLT Mac & Cheese Hold The lettuce

Conflicted about whether to make BLTs or mac and cheese for dinner last night, I decided to merge the two in a hybridized dish minus the lettuce.  The results were quite delicious, but then again, when is bacon, caramelized sweet onions, tomatoes, heavy cream and cheddar not delicious?  So with that forewarning about the richness of this dish, please find my recipe below.

BLT Macaroni & Cheese, Hold The Lettuce

1 pound dried elbow macaroni, cooked al dente, cooled and drained
2 cups peeled, diced plum tomatoes
4 oz. smoked, thick-cut bacon, about five strips
one large, sweet onion thinly sliced
four cups packed baby spinach
5+1 cups grated sharp cheddar cheese
1/2 cup grated Gruyère
1/2 cup grated Parmesan
4 cups whole milk
2 cups heavy cream
1/4 cup all purpose flour
2 tablespoons cornstarch
kosher salt and pepper to taste

Preheat the oven to 375.  Dice the bacon and brown in a large, heavy 8+ quart dutch oven over medium high heat.  Remove the bacon with a slotted spoon and reserve two tablespoons of the drippings.  Lower the heat to medium and saute the onions in the the bacon fat until golden brown and caramelized, about 20 minutes.  Add the tomatoes and spinach. 

Cook the vegetables until almost all of the liquid has evaporated, about 20 minutes more.  Add flour to the vegetables and stir over heat until no dry spots are visible, about two minutes.  Slowly add the milk to the vegetables, whisking constantly.  Add the reserved bacon and cook, stirring frequently, over medium heat until the sauce thickens. 

Whisk two cups of cream with the cornstarch until no lumps remain.  Add the cream to the sauce and continue to whisk, over heat until the sauce becomes thicker.  Add the cheeses reserving one cup of cheddar, and continue to stir until the cheeses melt and are well incorporated in to the sauce.  Taste and adjust the seasoning.  Add the macaroni and stir until well combined.  Turn out in to a well greased 6+ quart oven safe casserole or baking dish.  Sprinkle the top with the reserved cheddar, bake until bubbly and the cheese is on top is slightly browned. 

Serves 8          

Tuscan White Bean Spread Made With Fresh Pressed FS17 Extra Virgin Olive Oil

Tuscan White Bean Spread

1 pound of dried, rinsed Great Northern white beans

2” sprig of fresh rosemary

4 cups low chicken or vegetable stock and water to cover beans

1 medium onion, diced

2 whole garlic cloves, smashed

One large carrot, peeled and diced

One large celery rib, diced

2 ripe, fresh Roma tomatoes, peeled, diced & seeded or one small can of diced tomatoes in juice

2 teaspoons sea salt

Fresh ground pepper to taste

For Finishing

1/3 cup + 2 Tbs. fresh pressed, FS17 Extra Virgin Olive Oil

In a 6 quart or larger stock pot, add all of the ingredients except the olive oil.  Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully  cooked through.  Add more water as necessary.  Allow the beans to cool completely. 

In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add 1/3 cup extra virgin olive oil and process until smooth or desired consistency is reached.  Serve at room temperature drizzled with two tablespoons of reserved early harvest, fresh pressed extra virgin olive oil.  The spread can be served with crudités, crackers, lavash, pita, or crusty bread.      

Makes approximately 2 ½ cups white bean spread

Quiche: The Most Versatile Dish In The World

Quiche is my go to dish for picky eaters, especially young ones.  Quiche is my ace in the pocket for last minute breakfast, lunch, or dinner guests.  Quiche conserves water because it's a one dish meal.  Quiche is comfort food and quite possibly an anti-depressant.  It releases dopamine in the pleasure receptors of the brain, causing instant happiness and in some cases, euphoria.  Quiche does my laundry, washes my dog, and mows my lawn...

Okay, maybe quiche doesn't do ALL of that, but it does qualify as a delicious and easy to prepare crowd-pleaser.  There have been many occasions when I've made quiche by simply cleaning out my vegetable crisper and or utilizing leftovers.  Quiche can be made from ingredients such as asparagus, mushrooms, broccoli, zucchini, artichokes, ham, bacon or smoked salmon.  However, there are no hard and fast rules for making a quiche.  Vegetables and or meat can be combined with any type of cheese, or none at all.  The process is as easy as throwing the chosen ingredients raw or in some instances cooked, in to a prepared pie crust, pouring beaten eggs over the top and baking it for about 25 minutes.  Please find my recipe for Bacon, Arugula Cheddar Quiche below.

Bacon, Arugula & Cheddar Quiche  

Ingredients
6 large eggs, beaten
2 cups washed, dried arugula
1 1/2 cup shredded sharp cheddar cheese
3  strips bacon, chopped
2 tablespoons minced shallot
Sea salt & fresh cracked pepper to taste
1 homemade or store bought pie crust

Directions
Preheat the oven to 400.  Brown and drain the bacon reserving one tablespoon of bacon grease.  Saute the shallots until golden in one tablespoon of reserved bacon drippings.  Combine the golden shallots with the beaten eggs.  Season the egg mixture with salt and pepper to taste.  Line a 9" pie pan with the pie crust.  Sprinkle 1 cup of cheese over the bottom.  Add the Arugula and sprinkle half the bacon over the arugula.  Add the remaining cheese over the arugula and add the the remaining bacon over the cheese.  Pour the egg shallot mixture over the top.   Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown.  Enjoy warm, or allow to cool to room temperature.  It can be made a day in advance or may be frozen and re-warmed. 

Custom Mesophilic & B.Linens Aged Soft Cheese In The Works

Giant Blue, White & Red Velvet Cupcake

Brown Sugar & Butter Peach Dumplings With Vanilla Gelato

Summer is practically summarized by the peach.  Sticky, sweet and blushing with the color of wild sunsets boasting orange-pink swirls. The warm, languid days of Summer simply beg for a ripe, juicy peach to send streams of juice running down the chin.

This year, much to my dismay, peach season got a late start.  Typically by the middle of May, there are abundant piles of this fragrant, ripe, stone fruit in markets far and wide.  

Well, needless to say, they've finally arrived and better late than never.  Upon venturing out to my local farmer's market today, I found troves of this golden fruit at just about every stall.  I could practically smell their sweet perfume wafting on the gentle breeze.  I stopped frequently to intimately fondle one here, or inhale the aroma of one there.  My kids were positively stumped, until finally my oldest rolled his eyes and said, "Mom, come on!  You have touched every single peach at the market already!"  Perhaps he was right... I may have gotten carried away looking for the optimal peach.  But unlike inspecting a car, when you might kick the tires, peach vetting is a whole different ball game.

I made my rounds, once, twice, and finally had a vendor slice open a specimen right in front of me.  The juices ran down his arm.  I nodded approvingly.  The peach was a yellow variety called "Flavorcrest".  It's aroma was intoxicating and its flesh was almost a rosy salmon color.  It was the quintessential summer peach.  Eating such a peach out of hand is unrivaled, but nearly as delicious, is wrapping it and baking it in a buttery pastry crust with a little nob of butter and brown sugar tucked in the center.  A scoop of vanilla ice cream might also enhance the experience, wink-wink, nudge-nudge.     

Brown Sugar Peach Dumplings

For the Pastry
2 cups all purpose flour
4 tablespoons ice cold shortening - in small portions marble sized poritons
4 tablespoons ice cold butter - cut in to small cubes
1 tablespoon sugar
1 teaspoon salt
4-6 tablespoons ice water
1 egg beaten

For the Peaches
4 large, ripe, freestone peaches - blanched, peeled, cut in half with pit removed
4 tablespoons brown sugar
4 tablespoons cold, unsalted butter cut in to four cubes

Directions
In the bowl of a food processor, pulse the dry ingredients for the pastry.  Add the butter and shortening and pulse a few times until the pieces are the size of peas.  Pulse a few more times adding ice enough water until the mixture comes together.  Gather the dough, press it in to a thin disc, wrap it in plastic wrap and refrigerate for about an hour.

Preheat the oven to 400.  On a lightly floured surface roll out the dough in to a square.  Portion the square in to four smaller squares.  Place a piece of butter and a tablespoon of brown sugar in between the peach halves and sandwich the halves together.  Place on the center of the dough squares and bring up the sided to meet at the top.  Crimp the edges tightly and brush with the beaten egg.  Bake in a dish on on a pan lined with parchment paper for approximately 25-30 minutes until golden brown.  Serve with vanilla ice cream. 

Serves 4

Honey & Blood Orange Agrumato Olive Oil Bakalava

1 lb.phyllo dough 

For the filling:
6 ounces blanched almonds
6 ounces roasted walnuts
6 ounces roasted pistachios
2/3 cup sugar
1 tablespoon fresh ground cinnamon
1 tablespoon fresh grated  blood orange zest

1 cup + 1 tablespoon Amphora's Fresh Blood Orange Agrumato Olive Oil

For the syrup:

1 cup honey
1/2 cup water
1 cup fresh squeezed blood orange juice
1 cup sugar
1 cinnamon stick
2" strip of blood orange zest

Instructions:

1. Preheat oven to 350 degrees F and grease the the bottoms and sides of a 9x13 inch pan with Blood Orange Agrumato.
2. Pulse the nuts with the sugar, orange zest and cinnamon in the bowl of a food processor until finely chopped. Unroll and cut the phyllo sheets in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, brush with blood orange olive oil thoroughly. Repeat the process until there are 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, blood orange olive oil, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into four long rows the make diagonal cuts. Bake in the center of the oven for approximately  50 minutes until baklava is golden and crisp.
4. Make the syrup while baklava is baking. In a heavy sauce pan, bring the water, sugar and blood orange juice to a boil. Add honey, cinnamon stick and orange peel and simmer for about 20 minutes longer.
5. Remove baklava from oven and immediately spoon sauce over it and allow to cool.

Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs.  Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness.

I chose to use a 40 day young Chilean Arbequina for this application.  With it's grassy-herbaceousness, apple peel center, and healthy peppery finish, it served to cut the richness of the ricotta and provide an interesting counterbalance.

A clove of garlic, squeeze of lemon and sprig of basil later, the spread came together magnificently.  I toasted some bread and liberally slathered it with the spread.   However, it would would be equally delicious as a mayonnaise replacement, a dip for crudites, or spread fresh grilled salmon.

Ingredients

1 1/2 cup part skim ricotta cheese
1/2 cup Amphora's Ultra Premium, ultra fresh 2011 Chilean Arbequina EVOO
five inch sprig of fresh basil, washed and dried
1 clove fresh garlic, smashed
1 tablespoon fresh squeezed lemon juice 
1 teaspoon sea salt or to taste

Directions

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Adjust seasoning and store tightly covered in the refrigerator for up to three days.

Fresh, Wild, Copper River Salmon Served With Creamy Rosemary-Balsamic Caramelized Onions & Wild Mushrooms

Ingredients

1 pound fresh, wild salmon fillets (4)
1/4 pound fresh wild mushrooms such as Chanterelles, Black Trumpets, and or Porcini, coarsely chopped
1 medium, sweet onion, thinly sliced
1 - 4" fresh rosemary sprig, leaves reserved
1/2 cup heavy cream
1/4 cup fresh, vibrant, peppery, fruity Ultra Premium extra virgin olive oil such as Cobrancosa, Picual, or Frantoio 
1/4 cup Traditional Balsamic Condimento
Sea salt and fresh cracked pepper to taste.

Directions

In a heavy bottom, large sauté pan over medium heat, add 2 tablespoons of extra virgin olive oil.  Sprinkle sliced onions with a little sea salt and add to the olive oil, stirring occasionally, until golden brown, about 5 minutes.  Add the wild mushrooms and rosemary leaves, (discarding any woody stems).  Sauté until both the mushrooms and onions become deep golden brown and caramelized.  Add the balsamic to the pan with the mushrooms and onions and de-glaze.  Simmer gently and cook until the balsamic is reduced by half.  Add the cream, and stir to combine.  Cook until the mixture thickens slightly, approximately another minute.  Season with salt and pepper to taste and reserve.

Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste.  In a pan large enough to hold the fillets, heat 2 tablespoons of extra virgin olive oil over medium high heat.  Pan sear the fillets, for approximately two minutes per side, taking care not to overcook. 

Serve the salmon with the balsamic-mushroom sauce over the top.  Can be accompanied by pasta, quinoa or brown rice.

Serves 4

When Life Gives You Cherries, Make A Cobbler

   

I asked my husband to acquire Bing cherries on Friday.  I wasn't specific about where he should go to get them or how much I wanted.  When I arrived home from work, I found a bulging 15 pound box of ripe cherries sitting on the kitchen counter.  Knowing how much I love them, my dear husband, bless his soul, drove all the way to the Oakland Wholesale Produce Terminal and bought an entire bulk case.

Do you want to know the most amazing tidbit about this story, he paid $17.00 for the 15 pound case.  No, I didn't stutter, that's well under $2.00/pound.  And, before you assume that these were culls, I'll nip that notion in the bud.  These cherries were top quality - sweet, plump, dark burgundy, grown locally in Stockton, and for a fraction of what you'd pay just about anywhere else.  However, as I adore them, and have dozens of recipes utilizing them, I've learned that there's a phenomenon called "cherry fatigue".

The weekend started innocently enough with cherry preserves, cherry gelato and panna cotta with cherry compote.  Last night however, as I pulled the latest cherry creation out of the oven and called my family to enjoy it, I was greeted by the sound of crickets.  Apparently my husband and children went in to hiding.  They were indignant, accusing me of tyring to induce them in to a "cherry coma".   I had managed to turn this beloved spring fruit in to a WMD.

And yet, after exhausting a plethora of the culinary applications, the box still brimmed  formidably.  In fact, it looked like I had barely made a dent.  So this morning, I ignored my nagging conscience and placed a big handful of fresh cherries in to my youngest son's school snack.  I know when he opens up his little snack bag this morning and sees those cherries, he will be very, very angry.  But what to do?  I  cannot let them rot - I loathe food waste and still have a gazillion recipes up my sleeve which call for fresh cherries.
 
If you're inundated with cherries as I am, or simply want an inventive way to use this fleeting spring fruit,  please find my latest cherry creation below.

Bing Cherry Cobbler

For the Buttermilk Biscuit Topping
 2 cups unbleached, all purpose flour + extra for dusting
2 tablespoons granulated sugar teaspoon baking powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons chilled butter, cut in to 1/2" cubes
4-6 tablespoons chilled buttermilk
1 large egg beaten

For The Cherry Filling
4 cups ripe Bing cherries washed, stemmed and de-pitted
1/2 cup granulated sugar
1 tablespoon fresh squeezed lemon juice
2 tablespoons unbleached all purpose flour

Directions
Preheat the oven to 350.
Wash and pit the cherries.  In a large bowl, toss the cherries with the lemon juice.  Whisk together 1/2 cup of sugar and flour and toss with the cherries, coating evenly.  Butter a 2 quart casserole or 6 individual baking dishes and distribute the cherries evenly.

In the bowl of a food processor or a large mixing bowl, whisk the flour, sugar, salt, baking powder and baking soda.  Add the chilled cut up butter and process or cut in to the dry ingredients with a pastry blender until the butter is the size of small peas.  Add the buttermilk a tablespoon at a time, gently mixing or processing in bursts until the dough becomes cohesive and can be rolled out.  Do not overwork  the dough or it will be tough.

Dust a surface lightly with flour and roll out the dough to 1" thick.  Use a biscuit cutter or a very sharp knife to cut the dough in to pieces to top the cherries.  Place the dough pieces over the cherries and brush with beaten egg.

Bake individual cobblers for 25-30 minutes or 45 minutes for a 2 quart cobbler, until the biscuits are golden brown and the cherries begin to bubble.  Serve warm out of the oven with vanilla ice cream.
Makes 6 servings

Buttermilk Panna Cotta with Bing Cherry Compote

Baked Char Sui Bao

BBQ Pork

1 pound boneless "Never-Ever" pork ribs
1 Tbs. soy sauce
1 Tbs. dark toasted sesame oil
2 Tbs. oyster sauce
2 Tbs. catchup
2 Tbs. dark brown sugar
 
For The Dough

1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. safflower, peanut or sunflower oil
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

For The Filling 

1 Tbs. safflower, sunflower, peanut or grape seed oil 
1 tsp. toasted sesame oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
1/2 medium onion diced fine 
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. catchup
2 tsp. corn starch

Directions

Mix all the ingredients for the B-B-Q- pork marinade together well in a plastic zip-lock bag.  Add the pork and marinate, in the refrigerator for a minimum of  6 hours or overnight.  Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice during the process with the reserved marinade in the bag.  Proceed to making the dough once the pork is in the oven.  After two hours, remove from the oven and allow to cool.  Cut in to small 1/4 inch pieces and set aside.  

For the Dough

If using a bread machine to make the dough, follow the manufacturers directions.  If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl.  Add the sugar and salt and whisk to combine.  Combine the flour and yeast and mix in to the wet ingredients.  Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.  After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes.  Cut each rope in to 8 pieces. 

For the Filling

Mix together all the sauces, water and cornstarch together in a small bowl.  In a wok or saute pan over medium flame, heat the vegetable oil.  Add the diced onions and saute until tender and translucent but not browned.  Add the garlic and ginger and cook for another minute.  Add the diced pork and the sauce mixture.  Cook until thickened and heated through.

To Assemble

Shape the pieces in to balls and then roll out in to 6" diameter rounds.  Place two tablespoons of the filling in to the center of each dough circle, like a pouch, pinching the edges tightly to seal.  Place seal side down on to a parchment lined baking sheet.  Allow to rest, covered for 30 minutes.  Brush each bun with a beaten egg and bake for 25 minutes until golden brown.      

Makes 16 pork buns

Cherry Buttermilk Gelato & Chocolate Meringue "Profiteroles"

I went to the farmer's market and found the most amazingly succulent Bing Cherries.  I was so overcome with their beauty that I was compelled to purchase 8 pounds.  While my family is more than happy to eat such cherries out of hand, I was planning to make gelato and knew that the cherries would shine if incorporated. 


I thought about adding a supporting cast such as chocolate chunks or vanilla bean to the cherry gelato, but when an ingredient is so pitch perfect, it's almost sacrilegious to make it share the stage. 

Below, please find my recipe for buttermilk cherry gelato.  The inspiration to make the chocolate meringues to sandwich the gelato were born from the fact that I'm always left with copious amounts of egg whites, a byproduct of gelato making. 

Cherry Buttermilk Gelato

2 pounds fresh, ripe Bing Cherries, washed and de-pitted
1 1/2 cups cultured buttermilk
1 1/2 cups half & half
5 large egg yolks
2 tablespoons water
1 1/2 cups granulated sugar
1 teaspoon lemon juice
a pinch of salt

Place the pitted cherries, water and 1 cup of sugar and lemon juice in a large, heavy saucepan over medium heat.  Stir frequently, gently crushing the softened cherries with the back of a spoon until the sugar is melted and the cherries become soft and rupture, approximately 10 minutes.  Add the buttermilk and half and half and continue cooking over medium heat, stirring until the mixture reaches 180 degrees.  Do not allow the mixture to boil. 

Meanwhile, place the egg yolks, remaining 1/2 cup of sugar and salt in to a large bowl or the bowl of a stand mixer.  Mix on medium speed until the egg yolks become light yellow and double in volume, about 3 minutes. 

Remove the cherries mixture from the burner.  Add 1/2 cup of the steaming hot liquid to the bowl with the egg yolks, whisking to combine.  Add the egg yolks back in to the cherry mixture in the saucepan and stir to combine.  Place back over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes.

Allow to cool to room temperature, and then refrigerate in a sealed container until chilled. Process in your ice cream maker according to the manufacturers directions.

Poulet Grand-Mère

This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in.  It's also lovely served over pasta, rice or quinoa.

Poulet Grand-Mère


Ingredients
1 whole free range chicken split in half
2 pounds small new potatoes

1 pound of whole cremini mushrooms
2 large carrots roughly chopped in to 1/2" pieces
2 onions peeled and cut in to wedges about 1 inch at the thickest part
10 cloves of garlic
1 1/2 cup of white wine
1/2 cup high-polyphenol extra virgin olive oil
4" sprig of fresh rosemary
sea salt & fresh ground pepper to taste

Directions

Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.

Rinse and pat the chicken halves dry.  Position a roasting rack above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.

Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal.

Serves 6.

Whole Wheat Cobrancosa Extra Virgin Olive Oil Zucchini Bread

If you have a garden and are growing zucchini, you will gaze at it every day and swear that the squash doubled in size since the previous day.  Such a prolific vegetable begs for inventive uses. 

Sometimes simple, healthy, and hearty win the day.  This recipe is all of that and delicious as well. Necessity was the mother of this invention, as zucchini season is now upon us. 

Whole Wheat Cobrancosa Zucchini Bread

• 2 cups all-purpose flour
• 1 cup cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 large eggs
• 1 cup super fresh cobrancosa extra virgin olive oil
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 350degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans.
4. Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Blueberry & Fresh Lemon Olive Oil Gelato

Ingredients

• 2 cups fresh blueberries
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 3 cups milk
• 1 cup heavy cream
• 6 egg yolks
• 1 1/4 cups sugar
• 2/3 cup Fresh Pressed Lemon Augrumato Extra Virgin Olive Oil 
• 1/4 teaspoon salt

Directions:

For the Blueberry Puree

Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. 

Stir occasionally,  being mindful that l that the pot does not boil over or burn. 

Keep the berries on medium heat until they release their juices and the sugar is completely dissolved.  Remove from heat and strain, pressing the skins to release all the juices.  Add the lemon juice and stir to combine.   Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

For the Gelato Custard Base:

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes.  Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined.  Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Add the chilled blueberry puree to the custard and stir to combine.  Place the mixture in to the ice cream maker and process according to the manufacturer's instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.