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Zucchini Gingerbread with California Toasted Almond Oil
Ingredients
2 cups unbleached all purpose flour
1 1/2 cup wholewheat flour
4 large eggs
2 cups freshly grated zucchini and/or carrots
1 cup California Toasted Almond Oil
1 cup molasses
1 cup brown sugar
1/2 cup granulated cane sugar
2 1/2 teaspoons baking soda
2 teaspoons dry ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
Directions
Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
2 cups unbleached all purpose flour
1 1/2 cup wholewheat flour
4 large eggs
2 cups freshly grated zucchini and/or carrots
1 cup California Toasted Almond Oil
1 cup molasses
1 cup brown sugar
1/2 cup granulated cane sugar
2 1/2 teaspoons baking soda
2 teaspoons dry ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
Directions
Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Shaved Fennel Salad with Milanese Gremolata Viniagrette
Ingredients
2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
1 small finely minced garlic clove
4 tablespoons Ultra Premium Certified extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens such as arugula for presentation - optional
Instructions
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
4 tablespoons Ultra Premium Certified extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens such as arugula for presentation - optional
Instructions
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
Serves 4-6
Crab Stuffed Squash Blossoms Fried To A Delicate Crisp in UP EVOO
Oh yes...
Spring - it's an epic time in the kitchen namely because we have access to remarkable fleeting ingredients like green garlic, ramps, and squash blossoms. This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry.
As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.
Ingredients For the Filling
12 medium to large fresh zucchini squash blossoms
Spring - it's an epic time in the kitchen namely because we have access to remarkable fleeting ingredients like green garlic, ramps, and squash blossoms. This recipe harnesses several delightful seasonal ingredients and weaves them in to a flavorful and eye-catching culinary tapestry.
As complicated as it may look at the outset, there are really just a handful of ingredients that come together to make this dish shine, and as you would expect, olive oil is a among them.
Ingredients For the Filling
1 small shallot chopped
1 green onion, chopped
1 tablespoon UP EVOO oil
1 green onion, chopped
1 tablespoon UP EVOO oil
1 teaspoon fresh lemon juice
1/3 cup Mascarpone
1 large egg beaten
1/3 cup Mascarpone
1 large egg beaten
8 oz. jumbo lump crab meat (Dungeness, if you can get it), picked through for shells
1/2 teaspoon sea salt or to taste
12 medium to large fresh zucchini squash blossoms
For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt
UP EVOO for frying (I used the Hojiblanca from Melgarejo for this)
Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and
salt in the bowl of a food processor. Pulse a few times to finely chop
the ingredients and combine. Place the filling in a medium size bowl,
and with the utmost of care, gently fold in the crab meat being very
careful not to break it up too much. Adjust the seasoning, cover, and
refrigerate the filling for 1/2 hour.
In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.
Heat 2 inches of UP EVOO up to 350 F. in a heavy bottom pot or pan.
To Assemble
Make sure the blossoms are clean of debris. Gently remove the flower
stamens. Using a spoon, gently fill each blossom with approximately 1
heaping tablespoon of chilled crab filling. Gently twist the ends of
the petals to seal. Swirl each filled blossom in the batter rotating it
in the same direction that you twisted the petals so as not to undo
your blossom. Place in the heated oil and fry each blossom for
approximately 2 minutes, turning once until light golden brown on all
sides.
Remove the blossoms from the oil to a rack to drain. Serve warm.