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 flour
1 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.

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