Cream Puffs With Pete's Coffee Arabian Mocha-Java & Dagoba Chocolate Ganache

Indecent...  that is all.

Cream Puffs
4 large eggs
1 cup all purpose flour
1/2 cup unsalted butter
1 cup water
1/4 teaspoon salt

Preheat the oven to 400.  Line a baking sheet with parchment.  Heat the water, butter, and salt in a 2 quart sauce pan until it reaches a simmer.  Remove from heat and add the flour mixing vigorously until no dry spots remain.  Add the dough to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed, adding an egg at a time until incorporated thoroughly.  The batter will be glossy.

Pipe or scoop the batter in to teaspoon-sized mounds on the parchment.  Bake for 20 minutes until uniformly golden brown, light, and seemingly hollow inside.  Cool, split, and fill with Chantilly cream, and brush or drizzle with mocha-chocolate ganache, if desired.


Mocha-Chocolate Ganache
1/4 cup freshly roasted coffee beans, ground for drip
1/2 cup cream, heated almost to a simmer
1/2 cup dark chocolate chopped in to pieces or chips

Place the chocolate in a medium-sized heat proof bowl.  Place the ground coffee in to a separate medium-sized heat proof bowl.  Heat the cream until it just begins to simmer. Pour the steaming hot cream over the ground coffee and allow to steep for a minute while stirring.  Using a fine mesh coffee filter, or paper filter in a colander set over the bowl with the chocolate, pour the cream and grounds in to the filter.  Allow the the hot mocha cream to melt the chocolate for one minute, and then stir to smooth out the ganache until no lumps remain. Cool slightly and then drizzle or brush over the cream puffs.

Chantilly Cream
2 cups heavy whipping cream, chilled
1/3 cup sugar
1 teaspoon vanilla extract

Whip all ingredients in the bowl of a stand mixer fitted with a whisk attachment until medium peaks form.

Slow Roasted Golden Beet & Tangerine Salad Over Baby Arugula with Blue Cheese & Olio Nuovo-Citrus Vinaigrette

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 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 Olive Oil 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

Tarragon Olive Oil Croutons

Ingredients

2 cups of fresh or day old sourdough bread cut in to 1/2" cubes 

1/3 cup Organic Tarragon Fused Olive Oil (or you can use any infused olive oil you desire)

1 teaspoon sea salt

fresh ground pepper to taste

Directions

Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.

Makes 2 cups

Bacon Pecan Pie Ice Cream in a Hand Rolled Sugar Cone

My bacon pecan pie was a hit.  Everyone swooned, but I made two large pies, and ended up with copious leftovers.  After the party ended, my kids, bonefide goody-aholics, eventually turned their noses up to the array of  leftover confections.

As I pondered on what to do with the assortment of hand crafted desserts, my eldest son said, "I would eat that if it were in ice cream".  I thought about it for a second, and then realized that by incorporating the pie in to ice cream, I could essentially reincarnate it while also putting it in to a quasi stasis.  What's more, is that the sum of the parts ended up completely dwarfing the parts themselves.

So if you're fatigued of said holiday desserts and looking to reincarnate your left over pies, cakes, and cookies, I suggest making them in to ice cream.  

Pictured here is a simple brown sugar ice cream base with chunks of leftover bacon-pecan pie folded in.  The results were absolutely spectacular.


Brown Sugar Ice Cream Base
 
3 cups Half & Half
1 cup heavy whipping cream
4 large egg yolks
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/1/2 cups of left over pie, cookies, or cake cut in to 1/4"-1/2" chunks, and frozen

Heat the half & half, cream, and salt in a heavy saucepan over medium heat.  Whisk the egg yolks and sugars in a medium sized bowl until light, creamy, and almost doubled in volume.  Just before the mixture comes to a gentle simmer remove from heat.  While whisking constantly, add approximately 1/4 cup of the hot cream mixture in to the egg yolks.  Add the tempered egg yolk mixture in to the saucepan.  Whisk constantly while, heating the custard mixture over medium low heat until it thickens slightly.  Remove from heat and stir in the vanilla extract.

Chill the custard thoroughly and then follow your ice cream machine's instructions for freezing.  Once the custard is semi-frozen, fold in the chunks of cookies, pie, or cake.  Place in the freezer for at least 12 hours to harden.    

Quince Butter with Pomegranate-Quince White Balsamic

Fresh quince can be elusive.  But this is definitely the season in which to find them.  In light of the fact that they're not edible, or at least enjoyable in their raw state, they have not found popularity in the market like other fall/winter fruits.  

That being said, I am smitten with this chameleon of the fruit world.  When its bumpy-ugly mug is cut open, fragrant creamy-white flesh is exposed.  Then magically its flesh turns the most festive cranberry-red color when cooked for a few hours.  The aroma of quince is jaw dropping, boasting notes of apple, flowers, and tropical fruit.  It is at once intoxicating and comforting.

While it simply begs to be eaten out of hand, don't be lured by its siren song!  Instead, follow my recipe below and you will be rewarded with a rare, otherworldly condiment perfect for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

Ingredients
2 pounds fresh quince peeled, cored, and cut in to 2" chunks
1 cup Pomegranate-Quince White Balsamic Condimento or Plain White Balsamic Condimento
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2" cinnamon stick (optional)

Instructions
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat.  Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat.  Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.

Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin.  Once cool, jar and refrigerate for up to one month.  Alternatively, this can be heat processed or canned for shelf stability.

This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates.  It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.

They Live On, In This Easy Golden Sponge Cake Recipe

Chicken, Caramelized Onions, and Wild Mushrooms Over Pappardelle Sauced With A Creamy Bacon-Thyme-Balsamic Reduction

That's quite a title, no?  You could just shorten the name of this dish to "Nom-Nom!".  Other descriptors include, easy, elegant, comforting, and delicious.

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 or Juniper Berry Balsamic Condimento
2 tablespoons of fruity-floral Fresh Ultra-Premium Extra Virgin Olive Oil such as Hojiblanca or Picual
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 grain.      

Serves 4 generously   

I Got Your "Greek Style" Right Here!

The creamy-tart confection pictured here is a fresh, whole organic cow's milk yogurt that was thick enough to pipe in to the ramekin. 

I might have been able to sculpt it in to a bust of Athena, had I been so inclined.  What's more, it is TEEMING with pro-biotics. One might say that an entire civilization lives within its billowy star tipped majesty. At any rate, please find my recipe below, for the epically tart, extra thick bio-dome of a yogurt.

Ingredients
2 quarts of organic, very fresh, raw if possible, whole cow's milk.  (2% can work here in a pinch)
Cultures:  Streptococcus thermophilus, Lactobacillus bulgaricus, most of which can be obtained here.

Instructions
In a 3 qt. or larger pan, heat the milk to 180.  Allow the milk to cool to 110.  This can be sped up with the help of an ice bath.  

Inoculate the cooled milk with
cultures.  Place in a yogurt maker, insulated container, or homemade yogurt incubator ( I use a Yogotherm).  Five hours later place the yogurt in to two layers of butter muslin or a "yogurt strainer".  In approximately 3 more hours it will be very thick, in 8 hours, it will be of cream cheese consistency.  

Fresh Lemon-Bluberry Compote
3 cups fresh organic blueberries
1 cup sugar
zest from one lemon
juice from one lemon

In a heavy 2 qt. saucepan, heat all of the ingredients over medium heat.  Gently crush the berries, leaving some intact.  Simmer for 10-15 minutes until thickened slightly.  Allow to cool and then refrigerate.  Serve cold spooned over ice cream, oatmeal, yogurt, or granola.    

Makes about 2 1/2 cups of compote

Homemade Chevre with Local Goat Milk

Recipe to follow!

The Right Olive Oil For Pan Roasted Roman Cauliflower with Caramelized Garlic Over Fresh Pappardelle

Even without the "wow factor" of making your own fresh pasta, this simple, visually interesting dish has plenty of "wow" factor to go the flavor mile.

Choosing the right extra virgin olive oil to use in this dish was crucial with so few ingredients involved.  The simple yet luxuriant sauce relies heavily on the olive oil used.

For this application, I went with Ultra Premium High Polyphenol, High Oleic Low FFA Chilean Arbequina.  It had the right herbaceous apple-peel notes and just enough pepper which juxtaposed perfectly with the earthy-nuttiness of the roasted cauliflower,  sweet caramelized garlic, and savory saltiness of the Pecorino cheese.  The taste testers (my family) which included two young kids, declared love at first bite!  Everyone exclaimed that it was absolutely amazing!

So I declare this meatless dish a healthy, easy weeknight meal if you use dried pasta or a dish to serve for a special occasion if you choose to make your own fresh pasta.

Pan Roasted Roman Cauliflower with Caramelized Garlic & Pecorino over Pappardelle
1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
8 medium cloves of garlic (sliced thin)
1/2 cup Chilean Arbequina (Not Super High Density Cultivated)
1/2 teaspoon red pepper flakes (optional)
1/2 cup good quality fresh grated Pecorino cheese
1/2 cup heavy cream
sea salt & fresh ground pepper to taste

If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe.  If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.

Bring a large pot of salted water to a boil.  In a large saute pan, heat the Arbequina over medium heat.  Add the garlic and saute until light golden brown (be very careful not to burn the garlic) Blanch the cauliflower florets for 2 minutes.  Remove, drain, and add to the saute pan with the garlic along with the red chili flakes.
Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges.  Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic.  Simmer for a minute until slightly thickened, and add a few grinds of fresh ground pepper.  Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets.  Adjust seasoning with salt to taste.  Add more cheese to serve.

Makes 4-6 servings

Homemade Pappardelle
1 1/2 cup unbleached all purpose flour
1/2 cup semolina flour
3 large, fresh eggs
1 tablespoon Arbequina IOO346
a pinch of sea salt

Pulse the dry ingredients in the food processor, add the eggs and pulse until a ball forms.  Knead for about a minute until the ball becomes smooth. wrap in plastic or cover with a bowl and allow to the dough to relax  for an hour. divide the dough dish into 8 equal pieces and run them through your pasta machine through setting #6.  Cut the sheets in to pappardelle sized noodles and arrange on racks or dust with flour to prevent sticking.

Refined Olive Oil vs. Quality Extra Virgin Olive Oil in Culinary Applications

Those with a limited scope of experience or access to quality extra virgin olive oil typically make broad and therefore ignorant statements.  Often, these statements come from individuals who maintain high visibility and are " industry professionals", cookbook authors, or chefs.  These are often the same folk who champion the tired mantra that extra virgin olive oil can never be heated or cooked with.   

The fact remains that delicate, or what we refer to as “sweet” premium quality extra virgin olive oil can and should be used in dessert recipes designed to contain "olive oil" and in some cases can even replace other types of fats.  There are even some instances where a throaty, robust extra virgin olive oil may be selected for a particular dessert recipe to great effect.  Choosing the right extra virgin olive oil for any olive oil-based dessert is made easier when there is a broad selection of fresh, premium quality extra virgin olive oil to choose from.  The flavor and intensity range offered by such selection will help identify the right extra virgin olive oil for a particular application.  Those without access to such a selection, or who are faced with an overabundance of poor quality extra virgin may default to using flavorless, odorless refined olive oil as a stand in.  After all, the typical defects of rancidity and fustiness found in most supermarket and retail products labeled as extra virgin olive oil tend to be more pronounced when used in delicate desserts and applications.     

However, if a flavorless, odorless refined fat such as "pure" or refined olive oil is called for in any culinary application, it begs the pragmatic question, why not just opt for a much less costly refined oil that is similarly flavorless and odorless?  In fact, I challenge the reasoning behind using pure olive oil in any culinary capacity, as I can list several other refined vegetable/seed oils that outperform it where health benefit, cost, and functionality are concerned.  It is common knowledge that in the refining process, olive oil is stripped of the basic characteristics (flavor, aroma, and phenols) which are precisely what are extolled in good quality extra virgin olive oil.  And in a side by side blind taste test between refined olive oil, corn, soy, or canola oil, it would be hard to differentiate the "pure" refined olive oil from the others. 

Furthermore, refined olive oil contributes the same amount of calories tablespoon by tablespoon as canola, peanut, safflower, or soybean oil etc. without contributing precious antioxidants.  So, to summarize, if we are looking to cook or bake, be it a sweet or savory application, and want no flavor or antioxidants to be imparted from the oil chosen, then we should look to lower cost safflower, sunflower, rice bran, or grape seed oil – not costly refined olive oil.   If we are looking for flavor and health benefit, then fresh, premium extra virgin olive oil should be used exclusively.

Tomato, Sweet Pepper, & Onion Confit

Ingredients
1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup extrememly fresh, herbaceous-green 300+ polyhenol, >.2 FFA, 80+ Oleic Acid extra virgin olive oil such as Ultra Premium Leccino, or Ultra Premium  Frantoio
1/3 cup crisp, good quality white wine
1 tablespoon Traditional Balsamic Condimento
2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste

Directions
Adjust rack to middle of oven, and preheat to 300.

In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients.  Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine.  Season with salt and pepper. 

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes.  Slow roast for 4 - 4 1/2 hours.

The resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.

Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Extra large photo for your viewing pleasure.

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 1/2 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup cranberry-pear white balsamic

1 tablespoon super fresh, "sweet" fruity olive oil such as  Hojiblanca or Arbequina

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.  

In a large bowl whisk the olive oil and balsamic together until thoroughly combined.  Add the rosemary and squash and toss to coat and combine evenly. 

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade.  Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized.  Adjust seasoning and serve.  

Caprese Salad with Homemade Mozzarella Fresca, Ultra Premium Coratina & Oregano Infused Balsamic

Well, you don't need to make your own mozzarella fresca, but it's super duper easy, fun, and I can't emphasize exactly how mouth watering fresh, homemade mozzarella is when drizzled with a bright, peppery herbaceous extra virgin olive oil such as Ultra Premium Coratina. 

Whether you make your own mozzarella fresca or buy it from the market, this fantastic dish is the perfect showcase for the last heirloom tomatoes of the season paired with a superbly fresh, dazzlingly peppery extra virgin olive oil.

Caprese Salad with Coratina & Oregano White Balsamic
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil such as Ultra Premium Coratina
1/4 cup oregano infused white balsamic
2 tablespoons chiffonade cut basil
8 oz. homemade (see recipe below) or store bough mozzarella fresca, drained
sea salt and cracked pepper to taste

Arranged sliced tomatoes on a plate.  Sprinkle with salt and pepper.  Whisk balsamic and extra virgin olive oil together.  Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade.  Drizzle with the vinaigrette and serve. 

Mozzarella Fresca
1 gallon fresh, local, organic if possible, whole milk - not ultra pasteurized!
1 teaspoon sea salt or kosher salt
1 1/2 teaspoons tartaric acid or citric acid
1/4 teaspoon liquid rennet, found here:  New England Cheesemaking
1 1/4 cups cold, fresh filtered or bottled water

Additional tools needed:

cheesecloth and a thermometer

Mix the tartaric acid with one cup of filtered water and add to the cold milk.  Add the milk to a clean 8+ quart sterilized pot set over medium heat.  Bring the milk to exactly 88 degrees, while stirring frequently.  Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk.  Mix  the milk continuously for a minute.

Allow the curds to sit undisturbed for 15 minutes until set to the consistency of soft jello.  Use a long knife that reaches to the bottom of the pot and cut a 1" cross thatch pattern in the curds as shown here:

Line a large colander with cheesecloth and gently ladle the curds in to it.  If desired you can retain the liquid why and use it for making baking bread, milkshakes, or just drinking as it is very nutritious and delicious.

Once the curds have drained for 2 minutes, place them in a microwave proof bowl and heat them for 30 seconds. They will be very hot so you may want to use gloves at this stage. Salt the curds with sea salt and then knead them until a smooth mass begins to form. Drain off any extra whey that the curds give off, and repeat the heating one to two more times until you have formed a shiny smooth ball of mozzarella like this:

Place this ball (which should weigh approximately 1 pound) in a bowl of cold lightly salted water until completely cool and then it will be ready to use immediately.  If not using right away, store it submerged, and refrigerated in lightly salted water in a sealed container until ready to use.  Use within four days, although fresher is better!  

Roasted Peanut & Sea Salt-Caramel Candy Bar Centers

Serrano-Honey Vinegar Pickled Bull's Blood Beets

I love just about any pickle imaginable.  I even enjoy the notion of pickled beets, but rarely have I had a pickled beet that made me swoon... until now.

This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar.

Ingredients
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon high polyphenol extra virgin olive oil
Approximately 2 cups honey-serrano vinegar

Directions
Preheat the oven to 375.  Line a baking sheet with aluminum foil.  Wash and scrub the beets thoroughly.  Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil.  Roast the beets for approximately an hour, depending on size.  If using large beets, it may take up to 2 hours for the beets to roast.  Check to see if they're done by piercing the beet with a paring knife.  If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1" wedges, circles, or crinkle cut.  Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover.  Refrigerate the beets for 24 hours, and enjoy.

Chocolate Toasted Almond Shortbread With Ultra Premium Picual Extra Virgin Olive Oil

Ingredients
2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup super fresh, Ultra Premium, Fruity extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extract

DirectionsWhisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until  thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.  

Press the dough in to an ungreased 11" fluted tart pan with removable bottom.  Bake for 15-17 minutes until slightly firm to the touch.  As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough.  Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar.   

Olio Nuovo Hoji Blanca Olive Oil Ice Cream with Salted Marcona Almond Birttle

Ingredients For Olive Ice Cream 

3 cups Half & Half

1/2 cup delicate, fresh, and extraordinarily fruity extra virgin olive oil such as Hoji Blanca from Boundary Bend in Australia or Ultra Premium Fruity Koroneiki from Chile, or Melgarejo Hoji Blanca from Spain

3 large egg yolks

1 1/2 cups granulated sugar

1/2 teaspoon sea salt

1/2 teaspoon vanilla extract

Directions

In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees.  Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy.  Remove the sauce pan from the heat.  Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.  

Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes, until it reaches the consistency of thick buttermilk.  Strain the mixture in to a bowl set in an ice bath.  Stir every now and then until cooled to room temperature.  Whisk in the olive oil and vanilla. Refrigerate the custard until very cold, preferably overnight.

Process the custard referring to your ice cream machine's instructions.  If adding the almond brittle to the ice cream, add 1/2 cup of coarsely chopped brittle to ice cream during the last few minutes of churing.            

Ingredients for Salted Almond Brittle - Optional to add in to ice cream

3 cups sugar

1/2 cup corn syrup

1/2 cup water

2 tablespoons Roasted California Almond Oil

2 tablespoons unsalted butter

2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)

2 teaspoons sea salt

1 teaspoon vanilla extract 

2 teaspoons baking soda

Directions

Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer.  Stir the sugar, water and salt to evenly distribute.  Over low heat, stir to dissolve the sugar in the water until no granules remain.  Turn up the heat to medium-high and bring the syrup to a boil.  Add the butter and almond oil and almonds.  Continue cooking stirring constantly until the thermometer reaches 300 degrees.  Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.

Pour the hot brittle on to the prepared baking sheets, dividing equally.  With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible.  Allow to cool completely and break in to pieces.  

Makes about 1 3/4 pounds of brittle.     

White Beans with Rosemary & Olio Nuovo Favolosa Extra Virgin Olive Oil

Hi Folks! 
As I type this, it's a balmy 58 degrees here in sunny California, in the middle of July.  Not sure what's going on with is odd weather pattern, but it inspired me to make one of my favorite go to dishes when the sky is clouded over and there's a chill in the air. 

The beans above are exceedingly delicious, simple, and comforting.  They remind me of bygone days spent in my Italian grandmother's kitchen, and the sense of comfort I had when she would set a brimming bowl of  pasta fagioli, in front of me. Eating her simple, nutritious, and downright scrumptious food always brought a smile to my face.  I hope this recipe does the same for you.

 Rachel's Pasta Fagioli With Olio Nuovo - Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced 
1 large carrot, peeled and coarsely chopped
1/4 pound Pancetta, smoked bacon, or salt pork diced (optional)
2 large cloves of garlic, coarsely chopped
4 quarts chicken broth/stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf

Directions
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as FS17, Favalosa, Coratina/Frantoio, or Empeltre

Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning.  Drain the beans with a slotted spoon and serve drizzled with an herbaceous, robust, olio nuovo extra virgin olive oil and crusty bread.

Giant Chewy Olio Nuovo FS17 (Favolosa) Olive Oil Bread Sticks with Garlic & Pecorino

Ingredients
4 cups bread flour
1/12 cups warm water
1/4 cup + 2 tablespoons FS17
1 tablespoon kosher salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano

Directions
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes.  Combine the water with flour, salt and 1/4 cup FS17.  Knead for five minutes until the dough is smooth and elastic.  Allow to rise for one 1 1/2 hours or until doubled in bulk.

Preheat the oven to 375.

Divide the dough in half, and those pieces in half again, and then in half again.  Roll out each piece in to a long rope.  Place the dough ropes on a baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.

Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese.  Bake for 35 minutes or until light golden brown.  Upon removing the bread sticks. brush each one more time with FS17 and serve warm.

Wild Smoked Sockeye Salmon Crostini With Avocado and Olio Nuovo UItra Premium Favolosa Olive Oil

Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

Ingredients
1 fresh, sweet baguette, sliced in to 1/2" slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
pinch of sea salt
fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.   

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.

Serve immediately

Makes about 30 appetizers

Coconut Buns - Improved & Updated!

Handmade Pappardelle with Creamy Wild Mushroom & Balsamic Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio Nuovo Coratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento 
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 - 2" sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6  

Local Almonds Slow Roasted in Ultra Fresh, High Polyphenol Nocellara Del Belice Olive Oil With Fresh Rosemary

Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Nocellara Del Belice
2 teaspoons fine to medium sea salt - or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Directions
Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Nocellara and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Nocellara.

Allow to cool fully and serve

>.2 FFA Robust Olio Nuovo Empeltre Focaccia with Caramelized Shallots & Rosemary

Crusty, chewy, fragrant, and savory would all be excellent descriptors for this olive oil laden baked beauty above. It is, my friends, a perfect union of wheat and olive oil and serves to highlight what can be done with the right olive oil plugged in to the right application. The Empeltre's larger-than-life personality, boasting throat closing pepper, bite, and savory, strong green vegetable notes is pleasantly tamed here and marries perfectly, balancing well with the sweet caramelized shallots, herbaceous fresh rosemary, and earthiness of fresh ground black pepper.

When we use well made extra virgin olive oil as a spice or flavor enhancer in our baking and cooking, it has the potential to elevate our food to a whole new level. Thinking of olive oil as a one size fits all ingredient is akin to reading a wine list in a restaurant with a single wine offered to pair with all the dishes on the menu. The right wine will do for the dishes what the right olive oil will.

Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots

Ingredients
5 cups all purpose, unbleached flour
2 cups lukewarm, water, filtered if possible
1 cup cooled, unseasoned, mashed russet potatoes
1/3 cup + 1/3 cup + more for drizzling: Empeltre EVOO, or similar, intense olio nuovo with excellent chemistry: super low FFA, >.2, super high oleic 79+, and super high phenol count of 400+, with strong savory flavor notes and heady bouquet.
2 teaspoons fine sea salt
1 tablespoon granulated sugar
2 medium shallots thinly sliced
1 package active dried yeast, or 2 1/4 teaspoons
1 tablespoon fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste

Directions
If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.

With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.

Cover the bowl and allow the dough to rise in a warm place for one hour.

On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.

Preheat the oven to 375 degrees.

Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.

Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.

Dark Chocolate & Blood Orange Agrumato Olive Oil Cream Buns

Ingredients:

3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup fresh blood orange agrumato olive oil
1 teaspoon fresh grated orange zest
16 - 1" chunks of dark chocolate or 5-6 dark chocolate morsels for each bun

1 egg beaten for glazing the buns

Sweet Orange Glaze

1 cup (4 ounces) confectioners' sugar
1 tablespoons half and half
1 tablespoon fresh orange juice

Directions:

Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange agrumato olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.

Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.

Line a baking sheet with parchment paper.  Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun.  Gently push a 1/2" piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.

Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.

Allow the buns to cool for 5 minutes.  For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners' sugar. Brush each bun with glaze.  Serve warm while the chocolate is still molten in the center.

Makes 16 buns

Chipotle Olive Oil Aioli Coleslaw Recipe

I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients

1 cup Chipotle Olive Oil

2 large egg yolks at room temperature**

2 garlic cloves, smashed

2 teaspoons sea salt

1 tablespoon fresh lime juice

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  

Once the olive oil is completely poured in and emulsified, remove the aioli to an sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli

Spicy Jalapeno-Chipotle Lime Coleslaw

1 medium head of cabbage shredded

1 recipe for Chipotle-Lime Aioli
1/3 cup finely shredded red onion

1 large jalapeno, seeded, de-ribbed and finely minced

1 bell pepper, seeded, de-ribbed and finely minced
1 tablespoon fresh lime juice

Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.  

Makes approximately 6-8 cups of coleslaw