Home Cured Free Range Guanciale

I just finished air curing the guanciale pictured for two months in my "cure box".  I modified Michael Ruhlman’s guanciale recipe from his very excellent book: Charcuterie.  The simple rub I used was comprised of fresh thyme leaves and fresh cracked peppercorn.

Dark Chocolate Truffles with Aged Raspberry Balsamic Condimento

Dark chocolate and smooth, complex aged raspberry balsamic condimento play well together in this lucious ganache truffle recipe.

24 oz. 60%+ good quality dark chocolate
1/4 tsp. sea salt
1/2 cup heavy cream
1/4 cup Aged Raspberry Balsamic Condimento
1/2 cup good quality cocoa powder

In a double boiler over steaming but not simmering water, add the chocolate, cream and salt.  Allow the chocolate and cream to sit undisturbed for five minutes.  Slowly begin to stir the chocolate over the hot water until completely melted.   Add the raspberry balsamic condimento and stir to combine.  Pour the melted chocolate in to a shallow baking dish.  Cover the dish with plastic wrap and refrigerate for approximately 45 minutes or until the chocolate is solid enough to scoop and roll.  Place the cocoa powder in to a shallow dish or plate.  Using a small cookie scoop or spoon, scoop out teaspoon sized portions of the truffle ganache.  Roll in to balls and then in cocoa.  Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.  Makes approximately 45 truffles.

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

 

 

 

This application is easy, elegant and delicious.  Use  only the finest quality, fresh goat cheese here.  The golden peach condimento reduction compliments the creamy, slightly salty, tangy goat cheese perfectly.  It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes.
 

Fresh Cherve Drizzled with Aged Golden Peach Balsamic Condimento Reduction

2 cups aged white peach balsamic condimento

8 oz. fresh cherve

In a 2 quart sauce pan over very low heat, gently simmer the condimento and reduce by half, approximately one cup.   The condiment should never be allowed to boil or the natural sugar will burn and become bitter.  The pot should be watched carefully.  The process can take as long as 30 minutes but the results will be worth the effort.  The finished reduction should be thick and light amber in color.  Once smell slightly of caramel and complex fruit.  Allow to cook completely and then transfer to a jar.  Once allowed to sit, and cool the flavor will become more complex.  It can be kept on the counter or in the refrigerator, however refrigeration is not necessary.  Use to glaze pork, poultry, ribs, fresh fruit or paired with cheeses.

Wild Alaskan Sockeye Salmon Slow Poached in Super High Oleic "Newborn" Picual Extra Virgin Olive Oil

Slow poaching salmon in fresh, durable extra virgin olive oil is one of my favorite culinary applicatoins.  The flavor of wild, Alaskan Sockeye salmon begs for a fruity, robust olio nuevo.  This simple dish draws its flavor almost solely from the extra virgin olive oil used.  A few fresh herbs are added but the fish almost acts as a sponge, absorbing the olive oil which perfumes it.  Sacrafice the quality of either and you might as well just skip this recipe altogether.

Why Extra Virgin Olive Oil High in Oleic Acid is SO Beneficial to Health

Because of its high degree of resistance to attack by oxygen free radicals, higher levels of oleic acid in an olive oil help keep it fresher for longer, by preventing the formation of peroxidized (rancid) fats. And because your body will absorb any peroxidized fats that you consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attack also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling.

Also, substituting oleic acid for saturated fatty acids in animal fats improves cholesterol balance,[i][i] and research also suggests that oleic acid may also have more specific health benefits, such as the ability to help regulate healthy blood pressure by altering cellular signaling.[ii][ii]^{,[iii][iii],[iv][iv],[v][v]} For these and other reasons, the US FDA has approved the health claim that “Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.”

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[i][i] Mensink RP, Zock PL, Kester AD, Katan MB. Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials. Am J Clin Nutr. 2003 May;77(5):1146-55.

[ii][ii] Terés S, Barceló-Coblijn G, Benet M, Alvarez R, Bressani R, Halver JE, Escribá PV. Oleic acid content is responsible for the reduction in blood pressure induced by olive oil. Proc Natl Acad Sci U S A. 2008 Sep 16;105(37):13811-6.

[iii][iii] Alonso A, Martínez-González MA. Olive oil consumption and reduced incidence of hypertension: the SUN study. Lipids. 2004 Dec;39(12):1233-8.

[iv][iv] Estruch R, Martínez-González MA, Corella D, Salas-Salvadó J, Ruiz-Gutiérrez V, Covas MI, Fiol M, Gómez-Gracia E, López-Sabater MC, Vinyoles E, Arós F, Conde M, Lahoz C, Lapetra J, Sáez G, Ros E; PREDIMED Study Investigators. Effects of a Mediterranean-style diet on cardiovascular risk factors: a randomized trial. Ann Intern Med. 2006 Jul 4;145(1):1-11.

[v][v] Ruíz-Gutiérrez V, Muriana FJ, Guerrero A, Cert AM, Villar J. Plasma lipids, erythrocyte membrane lipids and blood pressure of hypertensive women after ingestion of dietary oleic acid from two different sources. J Hypertens. 1996 Dec;14(12):1483-90.

Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit

No sugar added.  No artificial flavor. No additives, preservatives, chemicals or synthetic anything.  Clean, naturally sweet-tart, aged, pro-biotic, balsamic condimento gets to strut its stuff in this application.  The fruit is merely the supporting cast. My trusty, yet discriminating guinea pigs gave two thumbs up when sampling this glitzy health-food-in-disguise.

Now wrap your mind around this:  What if we created a savory version of the dish pictured?  How might we go about that using both heart healthy extra virgin olive oil and pro-biotic, aged balsamic condimento together in a cool, quivery concoction? 

Allow me to elaborate and take you back in time a bit, to the 1950's when aspic was all the culinary rage.  In the 50's your average cocktail party or buffet would not have been complete without some sort of jiggling mound of vegetables or meats encased in a flavored gelatin base.  Enough said.  Stay tuned for a savory counterpart to the gelee above.  But for now, I hope you enjoy the following recipe.


Aged White Cranberry-Pear Balsamic Condimento Gelee with Fruit

2 cups Aged White Cranberry-Pear Balsamic Condimento + 1/4 cup reserved
2 tablespoons unflavored gelatin
1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges kiwi etc. 
1 teaspoon blood orange extra virgin olive oil for greasing the molds

Using the blood orange extra virgin olive oil, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz. ramekins, bowls or molds.  Arrange the cut up fruit in the mold/s.  In a small bowl, sprinkle the gelatin over 1/4 cup of balsamic condimento and allow to sit undisturbed.  In a two quart sauce pan over medium heat, bring the remaining balsamic to a simmer.  Remove from heat and add the bloomed gelatin.  Stir constantly until no granules or sign of gelatin can be seen, and the mixture is completely clear.  Pour the warm  mixture in to the prepared molds and refrigerate for at least 4 hours or until set.

Bacon Cheddar Spinach Quiche Recipe with All Extra Virgin Olive Oil Crust

In the test kitchen, I'm always looking for creative ways to replace less healthy fats such as butter with extra virgin olive oil.  However improving the healthfulness is only one of necessary criteria, the other is that the recipe must either be consistent with the original or improved by the addition.  Here for your consideration  is an easy, savory quiche with a simple yet delicious crust made with evoo.  This crust brings more to the party than texture and ease of preparation.

For The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca

1/2 cup ice cold water

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor.  Pulse to combine.  Blend the ice water and the extra virgin olive oil together well.  Pour in to the food processor and pulse a few more times until the mixture comes together.  On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
For the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese

In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt.  Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese.  Pour the egg mixture over the top.  Brush the reserved tablespoon of beaten egg over the crust.  Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle.  Allow to cool slightly or to room temperature and serve.

Lobster Pot Pie Recipe

Ingredients
2 - 1 1/2-2 lb. live cold water lobsters
1/4 cup unsalted butter
2 large shallots, minced
1 medium fennel bulb, sliced thin
3 tablespoons flour
1 cup prosecco
1 cup lobster stock (see below)
1/2 cup heavy cream
1 cup of peas 
Kosher salt and fresh cracked pepper to taste




Biscuit Topping
2 cups unbleached all purpose flour
1 1/2 tablespoons baking powder
1 stick 8 oz. chilled, unsalted butter cut in to small pieces
1 teaspoon salt
1/3 -1/2 cup chilled buttermilk
1 tablespoon heavy cream

For the Lobsters & Stock
Bring 2 1/2 cups water to a boil over a steamer insert large enough to hold both lobsters.  Boil for 7 minutes.  Set aside and allow to cool.  Reserve the steaming liquid.  Once  cool enough to handle, Shell the lobsters discarding the tomalley (guts) and cut the lobster meat in to 1/2" chunks.  Cut the shells up in to large pieces and place directly in to the reserved steaming liquid.  Simmer on high until reduced to about 1 cup of lobster stock remains.


For the Pot Pie  
Preheat the oven to 420.  Grease a 2 1/2+ qt. casserole, pie plate or dish.  In a 12"+ pan heat the butter over medium heat.  Saute the fennel and shallots until translucent.  Add the 3 tablespoons of flour and combine until no dry flour is visible.  Continue cooking and stirring for another minute.  Add the lobster stock and prosecco.  Continue stirring until  the mixture thickens.  Add the cream and stir to combine.  Add the peas, par cooked lobster meat and pour in to the buttered pie plate or casserole.

Biscuit Topping  
Mix together the flour, baking powder and salt in a large bowl with a pastry blender or in the bowl of a food processor.  Cut in the ice cold butter until only small pebble sized pieces can be seen.  Slowly add in the buttermilk until the flour just begins to hold together.  Roll out to 1" thick and cut shapes of dough to cover the casserole.  Brush the biscuits with 1 tablespoon of cream.  Bake in the oven until the biscuit topping is browned and the filling bubbly, about 25 minutes.  

Serves 6