This Gluten-Free Duck Egg Cheese Cake with Raspberry Coulis

For the Crust
2 cups gluten-free Honey Nut Cheerios
4 tablespoons unsalted butter, melted

For the Cheese Cake Filling 
16 oz. cream cheese, room temperature
1 cup sour cream
1 cup granulated sugar
4 large eggs or 3 duck eggs, room temperature
2 teaspoons vanilla extract

Raspbery Coulis (optional)

1 1/2 cups raspberries
1/2 cup granulated sugar

Preheat the oven to 350 F.

In place the Cherrios into a food processor and process until finely crushed.  Add the melted butter and pulse until well combined.  Press the crust into and slightly up the sides of a 8" spring form pan, and bake for 20 minutes until the crust just begins to turn golden brown.

Reduce the oven to 325 F.


Clean out your food processor bowl/blade and add cream cheese, and sugar.  Process until smooth and creamy.  Add the sour cream and vanilla, and pulse until smooth, then add the eggs one at at time, pulsing between additions. Using a spatula, scrape the filling over the warm crust.  Add hot water to a shallow pan large enough hold the cheesecake.  Bake in the middle of the over for 60 minutes.  Turn the oven off after 60 minutes, leave the oven door ajar, and allow the cheesecake to sit in the hot oven for another hour before removing from the oven.

Allow the cheesecake to cool to room temperature out of the waterbath, and refrigerate for at least 6 hours to overnight.

Serve with raspberries pureed in a blender or food processor along with the sugar, strained, and spooned over the slices of cheesecake.

Serves 10-12 

Truffled Butternut Squash Trottole & Cheese

 

Ingredients 

2 cups butternut squash peeled, cubed in 1" pieces

1 pound dry Trottole or Macaroni pasta

2 cups shredded guyere

2 cups shredded white cheddar

1/2 cup Pecorino Romano cheese

3 cups milk

1 cup heavy cream

1/2 cup AP flour

1+ 4 tablespoons Garlic Infused Olive Oil

1 tablespoon Truffle Infused Olive Oil

1 large shallot finely minced

2 teaspoons salt

fresh ground pepper to taste

Preheat the oven to 375 F.  

Grease a 13" x 9" baking dish with garlic olive oil. 

Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.

Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.

In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.  

Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.  

Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.

Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.  

Serves 6-8

Yukon Gold Potato, Caramelized Onion, & Roasted Red Pepper Hash with Baked Duck Eggs & UP Olive Oil

Ingredients
1 1/2 pound Yukon gold potatoes cut in 1" pieced
1 7 oz. jar a roasted red peppers in olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup UP Olive Oil
8 duck eggs or large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste

Preheat the oven to 400 F.

Directions
Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.

In a large oven proof saute pan, over medium heat, add the olive oil and heat.  Add the sliced onions and saute until they just  begin to take on a golden color.  Add the garlic and saute another minute.  Remove the pan from heat.

Drain the potatoes well and allow to sit for a minute to help the moisture evaporate.  Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.

Taste and season with additional salt and pepper, if desired.

Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.

Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.

Add finely chopped parsley to the pan and drizzle with additional UP olive oil and paprika if desired.

Serves 4

Baklouti Chili Agrumato Olive Oil Latke Waffles

Ingredients
2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Agurmato Olive Oil - or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Directions
Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.

Makes around 8 latke waffles

Etouffe with Chili Agrumato Olive Oil Roux - AKA Delicious Heresy

I know. Just stop. Breathe (deeply). Now let's collectively get over it.

If you're familiar with Cajun cuisine then you know about roux.  And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and ALWAYS made with a mixture of copious amounts of butter and flour.  The shrimp etouffee recipe above would typically call for no less than 1/2 cup of butter - let that sink in for a minute.  Now let's focus our righteous indignation where it belongs.

If you're still with me, (I assume if  you're still reading this, there exists at least a modicum of trust), then you'll make your roux forever more with extra virgin olive oil and never look back. It will be our delicious, healthy little secret. 

Ingredients 

1/2 cup Baklouti Chili Agrumato, or any UP extra virgin olive oil of your choice

3/4 cup all-purpose flour
2 cups chopped onions
4 cups chicken, shrimp or vegetable stock

1 green bell pepper, chopped

1 red bell pepper, chopped
2 ribs celery, chopped 
4 large garlic cloves, minced
3 tablespoons tomato paste 

1 teaspoon dried thyme

1 bay leaf
salt and pepper to taste
2 pounds medium shrimp, peeled and de-veined

1 bunch of green onions, sliced
Steamed white rice, for serving

Directions  

In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it.  Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color. 

Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute.  Add the bay leaves, thyme, and stock.  Whisk constantly over medium until the mixture becomes smooth and begins to simmer.  Turn down the heat to low, taste and adjust seasoning accordingly.

Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. 

Add the shrimp to the pot and cook for approximately 5 more minutes.

Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling. 

 

**Disclaimer - this recipe is designed to have a spicy kick.  If you still want some of the taste of the Baklouti Agrumato but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup UP extra virgin olive oil of your choice.

 

Serves 6-8 (with leftovers as the sauce gets even better the next day) 

 

 

Arancini in UP Certified Extra Virgin Olive Oil

They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that "it burns creating toxic byproducts." Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry and cook with." You've heard this mantra repeated by chefs, prominent public figures and even Food Network celebrities. You might've even heard this from dieticians and those who seem like a good source of information on the topic of culinary applications with extra virgin olive oil.  Well, guess what?  "They" are wrong... sort of.

What's more than likely, is that "they" have been using poor quality, old, and/or adulterated extra virgin olive oil. If the FFA of an olive oil is over .5, will it smoke at lower temperatures?  Heck yes!  If it's old, oxidized, and devoid of good phenolic content, will it stave off the formation of toxic aldehydes (free-radicals) that typically form in other types of refined cooking oils when heated?  Nope, at least not as effectively!  So the key is knowing the crush date and chemistry of the extra virgin olive oil you're using, and trying to select an olive oil based on optimal chemistry.

Most chefs, doctors, and dieticians would go blank if asked to define FFA, oleic acid, or phenols and the role they play in the stability and health benefit of extra virgin olive oil.  They are not experts with solid practical knowledge about the chemical parameters of extra virgin olive oil, and which parameters are particularly important when looking to optimize nutrients, stability, and overall suitability for a wide array of culinary applications.

*Disclaimer:  In the making of the deep fried risotto croquette above, no Up Extra Virgin Olive Oil was made to smoke, nor were toxic aldehydes formed.

Truffled Wild Mushroom Risotto & Arancini in Baby Arugula UP Pesto

Porcini/Shitake Mushroom Stock
5 cups water brought to a simmer
2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped

Bring the water just up to a simmer and then add the mushrooms.  Allow to steep for 30 minutes before using in recipes.  Strain before using.

Make the risotto:
5 cups mushroom stock
3 tablespoons UP Extra Virgin Olive Oil

2 shallots, finely chopped

sea salt and freshly ground pepper 

1 1/2 cups Arborio or Carnaroli rice  

1/2 cup white wine

1 teaspoon white or black truffle oil  

1 pound mixed wild mushrooms, thinly sliced

1/2 cup freshly grated Pecorino cheese  

2 tablespoons chopped flat-leaf parsley

In a medium saucepan, bring the stock to a simmer. Keep warm. In a large saucepan, heat the olive oil and add the mushrooms.  Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.   Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when it is opaque and just the sauce that has formed from the rice, creamy.  About 20 minutes total. Add the truffle oil and cheese in at the very end, and adjust the seasoning with salt and pepper. 

Eat this now using any leftovers for the recipe below.

The Arancini 

3 cups cooled, leftover risotto from the recipe above or your own

1 1/2 cups plain bread crumbs

1 large egg, beaten

6 oz. mozzarella fresca (fresh mozzarella in water) 

UP Extra Virgin Olive Oil for deep frying I recommend Oro Bailen or Melgarejo's new harvest UP Certified Extra Virgin Olive oils

Mix together 1/2 cup of bread crumbs and the beaten egg with the cooled risotto.  Heat 2" of UP Extra Virgin Olive Oil to 350 F. in a heavy pot with relatively high sides.  Preheat the oven to 250 F.  

Place the breadcrumbs in a shallow dish or plate for rolling the arancini and cut the mozzarella into small 1/2" cubes.

Using a scoop or spoon, portion out 2 tablespoons of risotto mixture and roll into a ball.  Gently push one piece of mozzarella into the center of each ball and re-roll between your hands to encase the cheese.  Roll the ball in the bread crumbs to fully coat and deep fry until golden brown.  Place the fried hot ball of arancini on a rack and hold in the oven while frying the rest.  Serve hot with the cheese melting in the center.   

Baby Arugula Pesto

3 cups baby arugula washed and dried

1/2 cup UP Extra Virgin Olive Oil

2 teaspoons fresh squeezed lemon juice  

1/2 cup grated Pecorino cheese
1 large clove garlic chopped
Sea salt to taste

Add all of the ingredients to the the container of a a blender or food processor.  Pulse to combine and adjust seasoning with salt if desired.  Serve with the arancini above or with bread, pasta, vegetables.... you name it.

Speaking of Duck Eggs...

 

 Caramelized Vegetable Croquettes

2 cups coarsely mashed Yukon Gold potatoes, skins and all

1 cup broccoli florets, coarsely chopped

1 cup cauliflower florets, coarsely chopped

1 medium shallot, thinly sliced

2 cloves garlic, minced

1/2 cup + 2 tablespoons such as Oro Bailen Picual for pan frying & sauteing

1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream

1/3 cup freshly grated Pecorino Romano

fresh ground pepper

2 duck eggs or 3 large chicken eggs beaten

2 cups panko bread crumbs

mixed baby greens (optional)

Gremolata Hollandaise Sauce*

2 duck eggs or 3  large chicken egg yolks

1 tablespoon freshly squeezed lemon juice

1 tablespoon Sicilian Lemon White Balsamic

1 cup unsalted butter, melted and very warm

1 teaspoon kosher salt

freshly cracked pepper (optional)

In a saute pan set over medium-high heat, add two tablespoons of extremely fresh (most recent press), (low FFA below .3), high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual.  Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.  

Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt.  Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty.  Set the patties on to a lined baking sheet and set aside.  

For the Duck Egg Hollandaise

Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees.  In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything.  With the motor running, slowly drizzle in warmed butter.  

Heat 1/2" of Oro Bailen Picual in a wide heavy saute pan over medium-high heat and pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.  

Poach 6 duck or chicken eggs

To assemble, arrange the mixed baby greens on the plate.  Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top. 

 

Serves 6

Pasture Raising Ducks for Eggs

Here's our heritage breed ducks including Blue Swedish, Welsh Harlequin, and Khaki Campbell that we raised from a day old.  They're free-ranged during daylight hours and forage for much of their food when not secured in their night time pen. We have organic vegetable gardens and pasture that they peruse for slugs, snails, greens, and vegetables.  They have two pools and enjoy a very natural care-free life.  In this picture they're approximately 18 weeks old and will start laying within a month or so.   

Empanadas with Extra Virgin Olive Oil Pastry

Olive Oil Pastry
1 1/2 cups Whole Wheat Pastry  Flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup UP Extra Virgin Olive Oil
3 to 4 tablespoons water

Empanada Filling 
1 pound ground beef or turkey
1 large yellow onion, finely minced
2 cloves garlic minced
2 tablespoons UP Extra Virgin Olive Oil
1 jar Roasted Red Peppers in UP Extra Virgin Olive Oil, drained and coarsely chopped
1 teaspoon dried oregano
1 /2 cup shredded Asiago cheese
Sea salt & fresh ground pepper to taste
1 egg beaten

To make the filling, heat olive oil of choice in a large skillet over medium heat.  Add the ground meat of your choice.  Saute until well browned.  Add the onion and saute until translucent.  Add the roasted peppers, garlic, oregano and cook for another few minutes until most of the moisture in the mixture has evaporated.  Add the cheese, mix well, taste and season with salt and pepper, and then set aside to cool slightly.

Preheat the oven to 375 F.

Sift together the flour, salt, and baking powder.  Mix the UP extra virgin olive oil and water together.  Add to the dry ingredients and mix well until a dough forms.  Knead on a lightly floured surface until smooth.  Roll out to 1/8" thickness and then using a round glass or a large circular cutter (4"-5" diameter would be perfect), cut out rounds of dough.  Fill each with 2 tablespoons of cooled filling, brush one half of the inner edge of  the circle and then pinch firmly closed to form a half moon shaped empanada.  Use the tines of a fork to make a decorative edge and help seal the empanadas.  

Arrange on a baking sheet and brush with beaten egg.  Bake for 15-20 minutes until each empanada is golden brown.  Allow to cool slightly and serve warm.  Can be frozen and reheated with excellent results.

Makes approximately 1 dozen empanadas

Golden Cauliflower Croquettes Fried in a Super Fruity Low FFA, High Oleic, High Phenol Picholine UP Extra Virgin Olive Oil

Pho Ga

Pho Ga Broth Base
5-6 pounds assorted chicken necks, backs, and wings (roasted is great, raw is fine)
3" piece ginger smashed
4 garlic cloves, smashed
1 large yellow onion with skin, halved
1 teaspoon peppercorns
2 bunches cilantro stems, leaves reserved for garnish
1 teaspoon coriander seeds
2" piece of rock sugar
2 large star anise
2" piece of cinnamon stick
fish sauce - optional to taste - I recommend 1/4 cup

Place ingredients in a large stock pot and cover with water (up to 12 quarts) and bring to a simmer. Simmer partially covered for 6 hours - it should never boil - just barely simmer.

Allow the broth to cool in the pot - strain with a fine mesh strainer or cheesecloth and refrigerate overnight.  Skim the fat from top of cold broth.

Add stock to a large pot and bring to a simmer.  Taste and add salt - to taste - keep adding and tasting until you get it just right!

Pho Ga Accoutrements
1 pound raw boneless skinless chicken breast, partially frozen, sliced paper thin
2 pounds fresh - not dried, refrigerated pho noodles
1 bunch washed and dried fresh cilantro leaves
1 bunch fresh Thai basil leaves, washed and dried
1 small thinly sliced yellow onion
1 bunch green onions, light green and white parts thinly sliced
4 shallots thinly sliced and fried golden-crisp in vegetable oil (optional)
4 limes quartered
2 green chillies (Serrano) thinly sliced
AND SRIRACHA... of course!  :)

 Rinse the fresh noodles and soak them in very hot water.  Meanwhile, add the chicken to the simmering broth.  Cook through. Add the noodles, simmering for only a minute (be careful to not overcook them!  Ladle noodles broth, and some chicken into bowls and serve immediately.  Allow folks to add the other accoutrements as they see fit.

Serves 8-10 generously

Fall Garden Greens Spanakopita

It's not technically fall yet, but whatever.  I have the greens in my garden which state otherwise.  To accompany our meal of lamb kabobs, I made what would otherwise be considered a fairly standard spanakopita, using all the tender greens bursting forth from our vegetable garden.  And, what an outstandingly healthy Mediterranean-ish way to use such a garden melange.  Even the children were smitten with it.

With all sorts of new studies carefully looking at the synergy between leafy greens which are cooked in extra virgin olive oil, and the bodies ability uptake more nutrients from those greens, this is not only tasty but heart healthy to boot. 

Ingredients
8 cups washed and dried greens coarsely chopped in any combination such as:  kale, beet greens, collards, spinach, swiss chard etc., large, coarse stems discarded
1 pound package thawed phyllo dough
1/2 cup + 2 tablespoons UP Certified Extra Virgin Olive Oil
 8 oz. whole milk ricotta
1 teaspoon corn starch
8 oz. feta cheese, crumbled
1 large yellow onion, finely diced
2 garlic cloves finely minced
salt and pepper to taste

Instrucitons
Preheat the oven to 350 F.

Brush a 9"x13" baking pan liberally with olive oil.

In a large saute pan over medium high heat, add 1 tablespoon of extra virgin olive oil.  Add the diced onion and saute until translucent.  Add the minced garlic and saute for another minute before adding the greens and saute until cooked down, about 3 additional minutes.  Add the feta and ricotta to the greens and mix thoroughly.  Add 1 teaspoon cornstarch to 2 tablespoons of water and add to the greens.  Continue cooking over medium high heat until the mixture thickens and season with salt and fresh ground pepper to taste.  Allow the mixture to cool until just barely warm.

Take the thawed phyllo out of the refrigerator. Unroll the sheets and cover with a clean barely dampened towel.


Liberally brush three sheets or spray three sheets with extra virgin olive oil and layer one on top of another, lining the bottom and part way up the sides of the baking pan. Add 1/3 of the spinach mixture and spread evenly over the phyllo.  Continue brushing each sheet with olive oil and layering three sheets at a time followed by two more layers of spinach and ending with three sheets of phyllo on top.

Bake for 35-40 minutes until the top is deep golden brown and crisp.   Allow to cool slightly and cut into squares.

A Tiffin For All Seasons

Dear fellow parents of school aged children who abhor the mindless, non-traceable, and unsustainable, processed food-like substances being served at cafeterias in public schools around the country,

 I would like to take this moment to shamelessly plug a product I've had the opportunity to test drive, yet gain absolutely no monetary compensation for endorsing.  I have no affiliation with Amazon, or the company that manufactures these containers.  I found these sturdy leak-proof, food grade, BPA free, dishwasher safe, stainless steel-lined lunch "tiffins" shown above to be the bomb! 

They hold ample amounts of food and keep the temperature even for about 4 hours. I was able to pack a salad in one of the compartments and turkey meatloaf and gravy over mashed potatoes in another for a nutritious homemade lunch for my kids.  Click the picture to go to Amazon where I found them on sale.

Panzanella with Mozzarella Fresca & UP Certified Southern Hemisphere Olio Nuovo Extra Virgin Olive Oil

It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift.  Literally panzanella means "bread salad". In Italy, traditionally, it was a way to use stale or leftover bread.  It's almost always a summer affair, as the star of the show are the plump vine ripened tomatoes that get slathered in peppery, throat catching, emerald green olive oil...

"BUT WAIT!", you say, "There's no dazzlingly fresh (olio nuovo) Northern Hemisphere extra virgin olive oil to drizzle over such a salad."  And you are correct, as this will not be the case until the Northern Hemisphere crushes its first olives in approximately 3 months from now.  By that time local, in-season heirloom tomatoes are just about, if not totally gone until next year!!!

Hold up, don't start hyperventilating into that paper bag just yet! Your panzanella can still be epic.  There's a whole other hemisphere that produces fresh nutrient laden extra virgin olive oil counter to the Norther Hemisphere.  The extra virgin olive oil coming from the Southern Hemisphere, countries such as Australia, Chile, New Zealand, Uruguay, etc.is the freshest olive oil that you can get your hands on right now.  The trick is making sure it is fresh; that means it's from the most recent harvest which happened anywhere between March and June of 2014. So, go forth and find a UP Certified Freshly Made Southern Hemisphere extra virgin olive oil.  Anything but the freshest extra virgin olive oil here would be sacrilegious... Tuscany, eat your heart out.

Salad

1 sweet or sour baguette  (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1"
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it... torn)
1/4 cup freshly grated Pecorino
 2 tablespoons freshest UP Certified Extra Virgin Olive Oil on the planet

Dressing
1/3 cup freshest UP Certified Extra Virgin Olive Oil on the planet
3 tablespoons white balsamic vinegar
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt

Directions
Preheat the grill or your broiler.  Toss the torn bread with fresh UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.

Arrange the bread on a nice serving platter or in a large bowl. 

Make the dressing by thoroughly whisking all the ingredients together well in a large bowl.  Add the cut tomatoes and gently toss with the dressing.  Spoon the tomatoes and the dressing lovingly over the top of the toasted bread.

Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes.  Just before serving top with grated Pecorino and fresh ground pepper to taste.  Serve immediately while the bread still has a bit of crunch.  

Serves 6-8     

Toasted Coconut & Macadamia Nut Baklava with Persian Lime-Honey Syrup

It all started with a dream one night... I'm on a tropical island, the warm breeze gently lifts the wide brim of my sunhat as I lounge in dappled shade beneath the coconut trees.  Strangely, instead of sipping on the prerequisite tropical drink with an umbrella, I'm eating sticky, honey drenched baklava... yes, baklava.  Leave it to my dozing brain to come up with such an non sequitur.

In my attempt to rationalize this odd mash-up of food and locale, I decided that what I was really eating under those coconut trees was a tropical version of baklava complete with coconut, macadamia nuts, and hints of lime.

Toasted Coconut, Macadamia Nut & Persian Lime Baklava


Ingredients
1 pound package of phyllo dough, thawed and trimmed to fit a 9"x13" baking pan
1 cup raw, good quality local honey
1 teaspoon vanilla extract
1 1/2 cups + 1/3 cup granulated sugar

2 Persian limes zested
3 cups macadamia nuts
1 1/2 cups unsweetened coconut flakes
1 pinch of salt
1 cup extra virgin coconut oil

Preheat the oven to 350 F and set the rack to the middle position in the oven.

On a rimmed baking sheet, toast the macadamia nuts and coconut flakes for 5-7 minutes until just barely golden brown and fragrant.  Allow the nut-coconut mixture to cool, combine with 1/3 cup of sugar, pinch of salt, and finely chop in a food processor or by hand.

Heat the honey, remaining sugar, lime zest, and 2 cups of water over medium heat and bring to a simmer.  Allow to simmer for 5 minutes, strain, add the vanilla, and reserve.

Heat the coconut oil to bring it to a liquid state.

Cover the phyllo sheets with a slightly damp tea towel

Grease a 9"x13" baking pan with coconut oil.  

Begin assembling the baklava by layering 5 phyllo sheets, brushing each with coconut oil before covering with the next.  Add two tablespoons of the coconut/macadamia nut mixture, cover with two more sheets of phyllo, brushing each with coconut oil, and then another layer of coconut-macadamia nut mixture, and so on.  The last layer at the top should consist of 5 sheets of phyllo each brushed with coconut oil before layering on the next, including the final sheet on top.

With the sharpest knife in your possession, cut the pan into 2"x2" diamond or square shapes, being sure to cut firmly through to the bottom and all the way to the sides of the pan.

Bake the baklava for 35-40 minutes until deep golden brown and toasted.  Immediately pull from the oven and pour the reserved honey-lime syrup over the top of the still hot baklava.  Make sure to drench ever cut and corner of the pan evenly.

Allow to cool and serve sprinkled with addition toasted coconut, candied lime zest, and or macadamia nuts if desired.  

Traditional Portuguese Vinha D'Alhos AKA "Portuguese Carnitas"

You've probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is Portuguese Carnitas (aka Vinha D'Alhos)?

One of the most obvious deviations from the process of making traditional carnitas, is that the preparation for Vinha D'Alhos calls for the cubed pork shoulder to take a dip for no less than four days in a spicy, vinegary, wine, olive oil, and garlic laden marinade of flavor-love. 

After the initial marinating, the rest of the process follows a fairly similar trajectory for making Mexican style carnitas.  However, I must confess, as much as I adore traditional carnitas, Vinha D'Alhos has been a game changer for me as the depth of flavor is spectacular.  As if that wasn't enough, this recipe has made me the popular kid among those in the know.  When I make it, I obtain a sort of rock star status, especially among my Portuguese friends who claim it's difficult to find anyone who knows the recipe.  They state that if their grandmother isn't making it, they're simply forced to suffer without it.

1 cup really good quality barrel aged red wine vinegar - Pinot Noir wine vinegar would be excellent
1 cup good quality dry white wine
1/2 cup + 1/4 cup (optional) UP Certified Extra Virgin Olive Oil
12 garlic cloves minced
2 tablespoons kosher salt
1/4 cup sweet or hot paprika (depending on how spicy you like it)
2 dried bay leaves torn
1 teaspoon dried red pepper flakes
fresh ground pepper to taste
3 Pounds boneless cubed pork shoulder cut in 1" cubes, trimmed of excess fat

Place all the ingredients except the bay leaves, 1/4 cup of olive oil, and pork in a blender or the bowl of a food processor.  Process until well combined.  In a large sealable container, place the pork and add the marinade and bay leaves to it.  Mix the pork with the marinade to coat well and refrigerate for 4 days.

Preheat the oven to 425 F.  Arrange the marinated pork cube in a single layer on a sheet pan.  Roast the pork in the upper part of the oven for 1 hour, flipping the pork after 1/2 hour so that all sides brown and caramelize.  Lower the heat to 350 F. and cover the pan with foil and bake for an additional 30 minutes until the pork is fork tender.

Optional Step - with the remaining 1/4 cup of UP Certified Extra Virgin Olive Oil, you can re-fry the pork.  This results in a mind-boggling and absolutely spectacular crispy-crust on the exterior of the pork that is akin crisp bacon.  However, the cracklings will have all the flavor of linguica.  To take it this extra step, add the drained, oven roasted pork to a pan with evoo set over medium-high heat.  Brown the pork in batches until crispy. <=== This is like insanity here, so be prepared for your reality to be forever altered. 

 Serve with crusty bread and/or mashed potatoes slathered with all the lovely pan juice.

Alternatively, (because this is summer after all) you can wrap the pork in foil and cook it over medium indirect heat on the grill.  Uncover the pork after 45 minutes and allow it to brown on all sides.

Serves 6-8 generously

Spicy Baklouti Chili Gumbo

Ingredients
1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

Directions
In a large, heavy pot heat the Baklouti chili oil over medium-high heat.  Season the chicken with salt and pepper and brown on both sides.  Set the chicken aside and add the sausage to the pot.  Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate.  Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown.  Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra.  Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan.  Bring to a simmer and continue to cook until  until the gumbo thickens.  Add the Chicken and sausage back to the pot.  Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.   

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8      

Traditional Style Oxtail in Clay Pot - Recipe to follow!

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.

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.
 

 Serves 4-6