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Fire Roasted Poblanos Stuffed with Chipotle Macaroni & Cheese
A Snap Shot of Summer
Fresh Basil Pasta Dough
1 1/2 cups fresh sweet basil leaves only, washed and dried
1 tablespoon extra virgin olive oil
3 large eggs
1 pinch salt
1 teaspoon fresh lemon juice
1 cups semolina flour
1 cup of all purpose flour + more for dusting
Directions
In the bowl of a food processor, add the basil leaves. Processes the leaves in to a fine paste. Add the eggs and salt, lemon juice and process again.
Add the flour to the bowl of the processor and pulse until the dough comes together and forms a ball that moves around the bowl with the blade. Remove and knead by hand until a the dough is smooth. Form in to a ball and cover and allow to rest for one hour.
Alternatively, place the flour in a mound on the board and create a well in the center of the mound, like a volcano. Add the basil/egg mixture to the center and begin to incorporate the flour from the top and edges until fully incorporated. Knead by hand until the dough is smooth. Form in to a ball and cover and allow to rest for one hour.
Divide the dough in to six equal portions. Keep the portions covered and roll them out one at at time to desired thickness - I rolled my pasta sheets to no. 6 on my pasta machine. Use a little extra flour if necessary to keep the dough from sticking. After rolling the sheets, cut by hand or use a machine to cut the noodles.
Cook the pasta in rapidly boiling, well salted water for 1 1/2 minutes. Drain, sauce, and serve.
Makes one pound of pasta.
Add the flour to the bowl of the processor and pulse until the dough comes together and forms a ball that moves around the bowl with the blade. Remove and knead by hand until a the dough is smooth. Form in to a ball and cover and allow to rest for one hour.
Alternatively, place the flour in a mound on the board and create a well in the center of the mound, like a volcano. Add the basil/egg mixture to the center and begin to incorporate the flour from the top and edges until fully incorporated. Knead by hand until the dough is smooth. Form in to a ball and cover and allow to rest for one hour.
Divide the dough in to six equal portions. Keep the portions covered and roll them out one at at time to desired thickness - I rolled my pasta sheets to no. 6 on my pasta machine. Use a little extra flour if necessary to keep the dough from sticking. After rolling the sheets, cut by hand or use a machine to cut the noodles.
Cook the pasta in rapidly boiling, well salted water for 1 1/2 minutes. Drain, sauce, and serve.
Makes one pound of pasta.
Croque-monsieur +++
Croque-monsieur with thinly sliced, house cured and smoked Duroc loin, honey-mead vinegar mustard, slathered with Guyere and black truffle bechamel.
Mashed Golden Cauliflower with Ultra Premium Alonso Estate Koroneiki & Roasted Garlic
4 cups fresh cauliflower cut in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons fresh, herbaceous-green fruity UP extra virgin olive oil (such as Alonso Estate Koroneiki Extra Virgin Olive Oil)
1/3 + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes and drain thoroughly.
Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Serves 4-6
Venison & Wild Mushroom Empanadas with Olive Oil Pastry Dough
Venison & Wild Mushroom Filling
1/2 pound ground venison
1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
2 shallots minced
1 teaspoon fresh thyme leaves
2 large cloves garlic, minced
1/2 cup red wine
3 tablespoons Utra Premium Extra Virgin Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste
Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.
Add in the mushrooms and thyme and saute until most of the moisture has evaporated and the mushrooms begin to caramelize. Add in the ground venison and saute again over medium heat until the meat begins to brown and the moisture has been cooked off.
Add in the wine to deglaze the pan. Reduce, over medium low heat until most of the moisture is cooked off.
Add the filling to a bowl, season with salt and pepper to taste and set aside to cool. Once the mixture is has cooled somewhat, add the beaten egg, cheese, and bread crumbs - stirring to combine. Set aside and proceed with making the empanada dough
Extra Virgin Olive Oil Empanada Dough
2 cups all-purpose flour1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water
1 large egg, beaten
Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.
Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.
Slowly drizzle in the ice cold water, mixing as it's poured. Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.
Empanada Assembly
Preheat the oven to 375 F.
Cut out circles approximately 4" in diameter from the dough. Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork
Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between. Brush with beaten egg and bake for 20 minutes until golden brown. Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!
Makes 10 empanadas
Wood Fired Pizza with Garam Masala Tomato Curry, Cumin-Dusted Heirloom Purple Potatoes & Baby Beet Greens
Spot Prawn Cakes with Cilantro-Caper Aioli
Spot Prawn Cakes
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt
Ultra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Peruvian Picual for frying
Directions
Heat 1" of UP olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.
In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes. Place the panko crumbs in wide dish. Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.
Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.
Cilantro-Caper Aioli
1/2 cup high-oleic, certified GMO-Free, expeller pressed safflower oil
1 cup UP extra virgin olive oil
2 garlic cloves
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water
Directions
Place the egg yolks, water, salt, capers, garlic, and lemon juice in the bowl of a blender of food processor. Pulse to finely chop the cilantro and capers.
Mix the olive oil with the safflower oil. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.
Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons UP extra virgin olive oil (i.e. super fresh, high oleic, low FFA, high phenol)
1 tablespoon Honey Ginger White Balsamic
Directions
Whisk together the olive oil and balsamic. Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.
Serves 4
Oven Roasted Tomato Quiche with UP Extra Virgin Olive Oil Pastry Crust
Oven Roasted Tomatoes in UP Extra Virgin Olive Oil
2 tbs. 300+ Poly UP Extra Virgin Olive Oil
2 cloves garlic, crushed
2 cloves garlic, crushed
A sprig of fresh marjoram or oregano (optional)
Sea salt
Sea salt
Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled
Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above
Directions
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. 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.
Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water
In a medium mixing bowl, whisk together the flour, salt and flaxseed meal. Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom. Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.
Bake crust in preheated oven for 15 to 18 minutes, until lightly browned. Cool before filling.
Quiche Filling
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above
Directions
Preheat the oven to 400. Saute the shallots until until lightly browned. Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. 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.
Food Insecurity and Hunger in the United States
Here are two links which bring attention to the the growing issues of food insecurity and hunger in America and abroad.
When Eating is An Economic Act
A Place At The Table
When Eating is An Economic Act
A Place At The Table
Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce
Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste
Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan. Simmer for a minute and then serve with additional cheese over the top, if desired.
Papas Bravas With Ultra Premium Low FFA, High Phenol Melgarejo Estate Extra Virgin Olive Oil
5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
Super fresh, Ultra Premium, low FFA, high phenol, high oleic extra virgin olive oil (I used Melgarejo Estate Picual) for frying
Sea salt to taste
Cover the potatoes with water and bring to a boil in a medium pot over medium-high heat. Boil for 4 minutes until just barely tender, and then drain in a colander.
Heat a heavy frying pan over high heat (cast iron is excellent) Once very hot, add enough olive oil to come 1/2" up the sides of the pan and heat the oil to 350 F.
Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli.
Roasted Red Pepper Aioli
1 1/2 cups fresh, mild, extra virgin olive oil (Ultra Premium Bari California Arbequina)
1 small roasted red pepper, peeled, seeded, and diced
2 large egg yolks at room temperature**
2 garlic cloves, smashed
2 teaspoons sea salt
1 teaspoon smoked sweet paprika
1 tablespoon fresh lemon juice
In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic, lemon juice, and pepper. Process until homogeneous.
VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break. After half of the oil has been successfully emulsified, the rest of the oil can be added in slightly faster - but use caution here as too much at once will spell disaster!
Once the olive oil is completely poured in and emulsified, remove the aioli to a 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 approximately 2 cups
Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves
Almond-Lemon Agrumato Cake
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9" cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Serves 10
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 and adjust the rack to the middle of the oven. Using agrumato lemon olive oil, grease and flour one 9" cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Serves 10
Baby Arugula-Lemon Pesto Over Spaetzle wtih Schnitzel Using Ultra Premium Arbequina Olive Oil
Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in super fresh UP Arbequina Extra Virgin Olive Oil with an FFA of .2 and phenol content measured at 236 ppm. With such chemistry, this exquisite extra virgin olive oil scoffs at being heated to a measly 350 degrees!
Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used.... even in classic and updated German recipes.
Schnitzel
4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)
1/2 cup fine bread crumbs
1/2 cup flour
2 eggs
1/4 cup whole milk
1 teaspoon sea salt
fresh ground pepper to taste
UP Extra Virgin Olive Oil for frying
lemon wedges (optional)
Heat 2 inches of extra virgin olive oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with lemon wedges, if desired
Baby Arugula Pesto with Lemon
4 cups washed and dried baby arugula
1/2 cup UP Extra Virgin Olive Oil (I used the new Spanish Arbequina here)
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (j.k.)... etc.
Spaetzle
1 cup flour
1/4 cup milk
2 large eggs
1/2 teaspoon salt
Bring a 6+ quart pot of lightly salted water to a boil.
Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain.
Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil.
Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used.... even in classic and updated German recipes.
Schnitzel
4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)
1/2 cup fine bread crumbs
1/2 cup flour
2 eggs
1/4 cup whole milk
1 teaspoon sea salt
fresh ground pepper to taste
UP Extra Virgin Olive Oil for frying
lemon wedges (optional)
Heat 2 inches of extra virgin olive oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish. Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper in to the flour and add to another shallow dish. Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown. Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with lemon wedges, if desired
Baby Arugula Pesto with Lemon
4 cups washed and dried baby arugula
1/2 cup UP Extra Virgin Olive Oil (I used the new Spanish Arbequina here)
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth. Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (j.k.)... etc.
Spaetzle
1 cup flour
1/4 cup milk
2 large eggs
1/2 teaspoon salt
Bring a 6+ quart pot of lightly salted water to a boil.
Whisk the eggs with the milk, and the salt with the flour. Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain.
Add the batter to a spaetzle maker or add to a large colander. If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water. Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil.
Dark Chocolate-Blood Orange Agrumato Olive Oil Cake with Blood Orange Ganache
Chocolate Cake
1/2 cup cocoa powder
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1 Tbs. aged dark balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup Fresh Blood Orange Agrumato Olive Oil + more for greasing pans
Preheat the oven to 350ºF.
Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Agrumato Olive Oil.
Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate large bowl until smooth. Add the dry ingredients in to the wet and mix using a hand or stand mixer on low. Pour the mixture into the prepared pans.
Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
1/2 cup heavy cream
1 Tbs. Blood Orange Agrumato Olive Oil
Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.
Blood Orange Ganache
8 ounces semisweet chocolate chips or chunks1/2 cup heavy cream
1 Tbs. Blood Orange Agrumato Olive Oil
1 pinch of sea salt
Place the chocolate chips in a heat-proof bowl. Heat the Cream in a sauce pan over medium heat until just about simmering. Pour the cream over the chocolate and allow to sit for five minutes. Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate. Allow to cool until it reaches a spreadable consistency. Gently spread the slightly cooled ganache over the the completely cooled cake. Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
Crunchy Baklouti Agrumato Potato Croquettes
Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center.
Oh yeah baby.
Ingredients
3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil
1 tablespoon Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Use an extremely fresh, Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content for high heat stability.
Directions
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole
This recipe came to me after I had already made a lovely pot of smoky Cannellini beans. The beans alone could have served as a hearty if not somewhat boring meal, (or pasta e fagioli). However, I am no longer allowed to make pasta e fagioli for my husband and kids. The comforting dish which practically occupied its own tier of the food pyramid in my Italian family has been outlawed in my own household.
It would seem that I played that song one too many times for my captive audience. On the last occasion I prepared pasta e fagioli, I believe my 12 year old said, "I would rather listen to Disney's "it's a small world", relentlessly, rather than eat another bite!" Point taken.
In an attempt to a least salvage the glorious beans which are the underpinning, I reworked the culinary equation to look like this:
pasta e fagioli + escarole - pasta + chicken polpettine (meatballs) = approval!
And guess what? The recipe got healthier in the process with the addition of lean protein, greens, tomatoes, and removal of the starch laden pasta.
Smoky Cannellini Beans with Escarole
1 pound dried Cannellini or Great Northern beans, soaked overnight
5 quarts chicken or vegetable stock, preferably homemade
1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil
1 small onion diced
4 cloves garlic minced
1 bay leaf torn
2 heads of escarole, torn
2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
sea salt and fresh ground pepper to taste
In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.
Meanwhile, make the polpettine...
Chicken Polpettine
2 pounds lean ground chicken or turkey
2 sliced of white or french bread
1/2 cup milk
2 eggs
1 small yellow onion, minced
3 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons minced flat leaf parsley
1 tablespoon kosher salt
fresh ground pepper to taste
1/3 cup super fresh, high phenol Ultra Premium Olive Oil
Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small cookie dough scoop here)
Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.
Sugo
1 28 oz. can of crushed tomatoes
3 tablespoons super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
5 cloves garlic minced
1/2 teaspoon red chili flakes (optional)
1/2 cup white wine
1 teaspoon dried oregano
sea salt & fresh ground pepper to taste
Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.
To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.
Makes 6 hearty portions
It would seem that I played that song one too many times for my captive audience. On the last occasion I prepared pasta e fagioli, I believe my 12 year old said, "I would rather listen to Disney's "it's a small world", relentlessly, rather than eat another bite!" Point taken.
In an attempt to a least salvage the glorious beans which are the underpinning, I reworked the culinary equation to look like this:
pasta e fagioli + escarole - pasta + chicken polpettine (meatballs) = approval!
And guess what? The recipe got healthier in the process with the addition of lean protein, greens, tomatoes, and removal of the starch laden pasta.
Smoky Cannellini Beans with Escarole
1 pound dried Cannellini or Great Northern beans, soaked overnight
5 quarts chicken or vegetable stock, preferably homemade
1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil
1 small onion diced
4 cloves garlic minced
1 bay leaf torn
2 heads of escarole, torn
2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
sea salt and fresh ground pepper to taste
In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent. Add the garlic and paprika (if using) saute for another minute. Add the stock, turkey wings (if using), beans, and bay leaf. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.
Meanwhile, make the polpettine...
Chicken Polpettine
2 pounds lean ground chicken or turkey
2 sliced of white or french bread
1/2 cup milk
2 eggs
1 small yellow onion, minced
3 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons minced flat leaf parsley
1 tablespoon kosher salt
fresh ground pepper to taste
1/3 cup super fresh, high phenol Ultra Premium Olive Oil
Soak the bread in the milk. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl. Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small cookie dough scoop here)
Heat a large skillet over medium -high heat. Brown the meatballs in batches until golden, and set aside.
Sugo
1 28 oz. can of crushed tomatoes
3 tablespoons super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
5 cloves garlic minced
1/2 teaspoon red chili flakes (optional)
1/2 cup white wine
1 teaspoon dried oregano
sea salt & fresh ground pepper to taste
Drain all but a small amount of the oil from the skillet used to brown the meatballs. Place over medium heat and add fresh olive oil. Add the garlic and chili flakes. Saute for a minute being careful not to burn the garlic. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes. Taste and adjust seasoning.
To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.
Makes 6 hearty portions
Chicken Saltimbocca... With Creative Liberties
This is actually a mash-up of Chicken Saltimbocca with Chicken Piccata.
4 - boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4" thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)
Heat olvie oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.
Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)
Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.
Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.
Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.
Serves 4
Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone
Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons extra virgin olive oil
Salt & freshly ground pepper to taste
Bring the stock to a simmerin a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired.
Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste
While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute. Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.
Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon white truffle oil
Stir the truffle oil in to the mascarpone.
Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.
Serves 4-6