Insalata Caprese

When you start off with the finest, freshest ingredients possible, they speak for themselves.  In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese.  In this simple, no-cook application the ingredients must be superlative.  Only the finest summer heirloom tomatoes, brand new aciete nuevo from the Southern Hemisphere and Traditional Balsamic will suffice.  Fresh basil can be made in to a chiffonade or used as a whole sprig.  I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden.  A drizzle of Ultra Quality aciete nuevo arbosana extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.   

Rich, Buttery, Whole Wheat Banana Bread with Extra Virgin Olive Oil

Banana Bread

Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of Delizia's All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional) 
In a separate bowl blend together
6 tablespoons Delizia's All Natural Butter Flavored extra virgin olive oil
2/3 cup sugar

2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Spanish Tortilla with Caramelized Onions, Thyme & Picual EVOO Aioli

Have you been searching for an easy, tasty, inexpensive, nutritious, one dish, meatless meal?  Well search no more.  The traditional Spanish tortilla is an egg and potato dish that fits this criteria.  Furthermore, it can be eaten hot  but is just as delicious enjoyed at room temperature which makes it an ideal meal on a warm summer night.

I've paired the tortilla with a garlic aioli made from fruity Ultra Picual Extra Virgin Olive Oil.  The Tortilla provides a nourishing comfort food, rich with egg and hearty potato.  The aioli condiment provides a counterbalance to the rich caramelized flavors of the tortilla with zesty lemon, piquant garlic and fruity extra virgin olive oil.  Add a simple salad and you have a well balanced, delicious meal.

Tortilla

3 pounds of waxy potatoes sliced 1/8" thick, such as Yukon or Red Bliss
9 large eggs, beaten 
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Heat 4 tablespoons of olive oil over medium-high heat in a 12" cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper.  Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used.  Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.  Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.  Serve with aioli.     

Aioli

2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt


Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.  While processing, slowly drizzle in the olive oil.  Stop the machine and scrape down the sides if necessary.  Once all the oil has been  added, pour in the lemon juice and process until combined.  Check for seasoning.

Dark Chocolate & Aged Tahitian Vanilla Balsamic Truffles

Dark Chocolate & Aged Bourbon Vanilla Balsamic Truffles

Ingredients:

1 pound quality dark chocolate, chopped (Cocoa 56%+) 

8 oz. heavy whipping cream

2 tbs. Delizia Aged Vanilla Balsamic

1/3 cup good quality cocoa powder

1/4 teaspoon salt

Instructions:

Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)

In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. 

Immediately take the cream from the heat and pour evenly over the chopped chocolate.  Resist the temptation to stir.  Allow to sit for 2-4 minutes in order to melt the chocolate.   

When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula.   Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.

You should end up with a smooth, glossy mixture referred to as ganache.  Add the Vanilla Balsamic to the ganache and mix thoroughly.  The ganache will thicken as it cools and when it reached room temperature, can be piped.  To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface.  These portions will continue to cool and solidify and can then be rolled in to small balls.  Dredged the balls in to cocoa powder.  If used while warm, the ganache can be poured over cakes or used to dip fruit.

Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce

Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs

Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper                                                                             

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Delizia Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsleySea salt and fresh cracked pepper to taste

Directions
Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4

Whole Grain Lemon-Blueberry Tea Cake

It may look sinful but it's not thanks to the addition of white whole wheat flour, lemon extra virgin olive oil, honey, yogurt, and fresh berries.  This lightly sweetened bread is divine toasted and buttered for breakfast or simply enjoyed as a light snack.

Whole Grain Lemon Blueberry Tea Cake 

2 cups white whole wheat flour
2 cups ground whole grain corn meal
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 cup whole milk yogurt
1/2 cup honey
1/2 cup Delizia's whole fruit fused lemon extra virgin olive oil
fresh grated zest from one lemon
2 cups fresh or frozen blueberries


Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.

Spiced Pumpkin Cupcakes with Cinnamon-Vanilla Buttercream Frosting Recipe

As I type this, it's cold and raining.  To my mind, this  dreary May weather is not conducive to strawberry pies or cherry cobblers.  This weather reminds me of late fall, mulled cider and pumpkin pie.    

  
The Cupcakes

2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup of grape seed or canola oil
4 large eggs

Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and oil.  Add the eggs one at a time beating after each addition.

Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

Makes 36 standard cupcakes or 12 giant cupcakes

Cinnamon-Vanilla Buttercream

1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

Olive Oil Marinated Homemade Mozzarella Fresca

The mozzarella pictured is homemade but you can use any good quality, store-bought mozzarella fresca for this recipe.

Ingredients
1 1/2 cup super fresh, bold, peppery, grassy extra virgin olive oil i.e. early harvest Coratina, Frantoio or Leccino EVOO
1 pound of mozzarella fresca, drained of brine and blotted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release essential oils

Directions
Drain the mozzarella and sprinkle evenly with kosher salt.  In a medium sauce pan, set over low heat, slowly warm up 1/2 cup of extra virgin olive oil, the red chili flakes and rosemary to 175 degrees.  Hold for 2 minutes and then allow to cool to room temperature.  Mix in the remaining cup of extra virgin olive oil.  Place the salted mozzarella fresca in a canning jar or other container large enough to hold the olive oil and cheese.  Pour the oil, herbs and chili flakes over the cheese.  Marinate in the refrigerator for up to one week.  This cheese is delicious served with salads, wrapped in prosciutto or speared on a toothpick with a small, ripe cherry tomato and a basil leaf when in season.  Be sure to mop up the seasoned olive oil with fresh bread or use in dressings.