Free Range Eggs Gently Poached in Fresh, High Oleic, High Polyphenol, Organic Arbosana Extra Virgin Olive Oil

The eggs were laid fresh that morning.  The olive oil was green, fruity complex, peppery, and well balanced.  The arbosana I ultimately chose had  hints of green fennel, and artichoke with a pleasant bite and finish.  The flavor of the eggs was clean and earthy, if not faintly reminiscent of the collards, wild garlic and nettle upon which the hens regularly feasted.

The quality of the starring cast was paramount in this two ingredient application.  Therefore, my focus quickly became choosing the perfect extra virgin olive oil which would enhance the delicate flavor of the farm fresh eggs.  After almost almost two weeks of working with 20+ extra virgin olive oils in the test kitchen, I finally settled on a magnificent arbosana.  One of the problems I encountered was finding an extra virgin olive with a strong chemical profile that wouldn't overwhelm the eggs with equally strong bitterness.  However, its chemistry (oleic acid and phenolic content) needed to be such that its flavor would endure after being heated to and held at 170 degrees for 20 minutes.

The end result of finding the right extra virgin olive oil for this simple application was spectacular.  During the gentle poaching process, the white absorbed the flavor of the arbosana while the yolks remained beautifully gelatinous and creamy.  Once drained, the residual, thin layer of extra virgin olive oil coating the eggs mingled with the puddling egg yolk to create a delicate sauce of exquisite richness.  A quick grind of black pepper and a few flakes of sea salt brought it all together.

Spring! - Artichokes! - Quiche!

Like Castroville, California (the artichoke capital of the world), Castro Valley's zone 8b offers a near perfect micro-climate in which to grow artichokes.  The plants thrive in the cool coastal fog and warm, sun drenched days that frequent the valley.  So much so, that when I allow my artichokes to go to seed, they end up spontaneously germinating everywhere in my garden.  I'm constantly pulling up "volunteer" baby artichoke plants as if they were weeds. 

Growing artichokes in Castro Valley for nearly a decade  has taught me few things.  Despite what some may say, it's very easy to grow them from seed and once established, they require little care.  In our climate, the plants go dormant in the winter, but return to bud anew in the spring.  This cycle happens with or without my devoted attention.  For a modest effort, I'm rewarded with softball sized artichokes year after year.

The plant pictured at top is a Globe variety from my garden.  Last night I picked it along with several other softball sized buds.  I prepared the buds simply, by steaming them for 25 minutes.  We had them for dinner, eating the creamy hearts and tender leaf portions with a garlicky homemade aioli.

While steaming is a time honored and delicious way to enjoy artichokes, I have 8 thriving plants in my garden and have counted at least four large buds forming on each plant.  This surplus stirred my culinary creativity.  Below, please find my recipe for a delicious baby artichoke quiche.  I would highly recommend this as a perfect for Mother's Day brunch.





Baby Artichoke Quiche

• 8 baby artichokes, cleaned and trimmed
• 4 large eggs
• 2 cups half-and-half
•  sea salt to taste
•  fresh ground pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons thinly sliced shallot
• 2 tablespoons fresh, fruity extra virgin olive oil
• 2 tablespoons chopped fresh Italian parsley
• 4 ounces mozzarella cheese, shredded
• 2 ounces pecorino cheese, grated
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat oven to 425 degrees F 
2. Trim the artichokes and steam until tender or boil gently in a pot of generously salted water, 10 to 15 minutes. Drain, refresh with cold water and quarter the artichokes. 
3. Heat the olive oil over medium heat in a 10-inch, heavy nonstick skillet, and add the artichokes. Cook, stirring often, until golden brown, about five to eight minutes. Add the garlic, shallots and cook for another 30 seconds to a minute until fragrant. Stir in the flat leaf parsley, and season the vegetable mixture with salt and pepper to taste.
4. whisk together eggs and half-and-half. Season with sea salt and fresh ground pepper to taste. Distribute the two cheeses evenly over the bottom of the pie shell.  Layer the artichoke mixture over the cheese and pour the egg mixture over the top.
5. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

          Serves 8

Whole Wheat Zucchini-Olive Oil Muffins with Cranberries and Walnuts

makes 12 muffins
  
Muffins

• 1 cup unbleached all-purpose flour
• 1 cup white whole wheat flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts, toasted
• 1/2 cup dried cranberries
• 2 large eggs, beaten
• 1/2 cup milk
• 1/2 cup Amphora's Ultra Fresh Portuguese Arbequina
• 1 cup packed shredded unpeeled zucchini

 Frosting (optional)

• 8 oz. cream cheese at room temperature
• 1/2 cup heavy whipping cream (chilled)
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts and cranberries. In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and olive oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.  Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.  Cool 5 minutes on a rack.   While the muffins are baking, prepare the frosting.  In a large mixing bowl or in the bowl of a stand mixer beat the cream cheese and sugar and cinnamon until smooth on medium speed (about two minutes) slowly add the cream and continue mixing until thick and spreadable, approximately two more minutes.  Refrigerate the frosting until the muffins are cooled to room temperature.  Frost and enjoy!

Almost Flourless Dark Chocolate Blood Orange Olive Oil Cake with Vanilla Bean Candied Kumquats

8 servings

Almost Flour-less Chocolate Cake Ingredients:

7 ounces 70% dark chocolate, coarsely chopped
1/2 cup (4 oz.) Delizia Agrumato Blood Orange extra-virgin olive oil
1 cup (7 oz.) granulated cane sugar, divided

5 large eggs at room temperature, separated
2 tablespoons unbleached all-purpose flour
1/8 teaspoon fine sea salt
Cocoa powder for dusting
whipped cream for serving (optional)

 

Vanilla Bean Candied Kumquats Ingredients:

2 cups fresh kumquats sliced in half lengthwise, seeds removed

2 cups granulated cane sugar

2 cups water

1 vanilla bean sliced open lengthwise

Instructions For The Candied Kumquats:

In a heavy three-four quart saucepan, dissolve the sugar in to the water.  Slowly bring to a simmer over medium low heat.  Add the sliced kumquats and lower the heat.  Bring to a gentle simmer being very mindful that the sugar syrup does not foam up and overflow.  Cook at a gentle simmer for 30 minutes.  Add the vanilla bean and cook for an additional 15 minutes.  Remove from heat and allow the mixture to cool to room temperature.  Strain the syrup, discarding the vanilla bean, and place back in to the saucepan.  Reduce the syrup to one cup over medium-low heat.  Cool syrup reduction and pour over candied kumquats.       

 

Instructions For The Cake:

Preheat the oven to 350°F with the rack positioned in the middle. Line the bottom of a 9-by-3-inch round cake pan with parchment paper. Put the chocolate in a large stainless-steel bowl and melt it over simmering water. Whisk it until it is smooth. Add the olive oil, whisking in a steady stream. Whisk in 2/3 cup of the sugar, the egg yolks, then the flour and salt. Put the egg whites in the bowl of a stand mixer and beat on medium speed with the whisk attachment until they start to foam. Add about a third of the remaining 1/3 cup of sugar. Beat until the whites become opaque, then add another third of the sugar. When the whites begin to increase in volume and become firmer, add the rest of the sugar and turn the mixer speed to high. Beat until the whites form soft peaks when the whisk is lifted from the bowl. They will still look slightly wet.

Fold the whites into the chocolate mixture in two additions. Pour the batter into the pan and bake until the cake is puffed and a skewer inserted into the center comes out clean or with only a few crumbs clinging to it, 35 to 40 minutes.

Let the cake cool completely, still in the pan, on a rack. It will deflate as it cools. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper. Lightly dust the top of the cake with powdered sugar. Serve at room temperature, with  a spoonful of candied kumquats and reduced syrup and or a dollop of whipped cream if desired.

Grilled Radicchio & Romaine with Shaved Pecorino Romano

Ingredients

• 1/3 cup Delizia Nocellara extra-virgin olive oil
• 1/4 cup Delizia Oregano White Balsamic Condimento
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 large heads of radicchio, each quartered through core end
• 1 cup Pecorino Romano cheese shavings

  Preparation

Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Fresh Snapper En Papillote with Olio Nuevo Hoji Blanca Extra Virgin Olive Oil

Don't like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood in to your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?

If you answered yes to any of the questions above, Then I've got the recipe for you!  Pictured to the left are fantastically fresh snapper fillets, simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper AND... the star of the show, a sprightly, fruity Olio Fresco Ultra Hoji Blanca Extra Virgin Olive Oil.

The snapper and ingredients are tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes.  The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish in flavor. 

Ingredients
1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Ultra Olio Nuevo Hoji Blanca Extra-Virgin Olive Oil
1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste

Special equipment needed:  Parchment paper

Directions
Preheat the oven to 350.

Arrange each fish fillet in a large square of parchment paper.  Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.  Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind. Serve along side brown rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal. 

Serves 4

Rosemary-Shallot Focaccia with Cerasuola Extra Virgin Olive Oil

 

Ingredients

• 1 1/2 cups warm water
• 3 tablespoons Delizia's Cerasuola Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups unbleached all purpose flour
• 1 tablespoon instant yeast
• 1/4 cup thinly sliced shallots
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon coarse sea salt for sprinkling on top(optional)

• 12 ounces warm water
• 1 1/4 ounces olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 14 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 tablespoon instant yeast
• 4 teaspoons Pizza Dough Flavor, optional
• 1 ounce Vermont cheese powder, optional
• Pizza Seasoning, optional

  

 Directions

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger. 6) Distribute sliced shallots and chopped rosemary evenly over the surface of the dough.

6) Drizzle dough with 1/4 cup Cerasuola extra virgin olive oil and sprinkle with sea salt, if desired.

7) Bake the bread till it's golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Condimento Reduction

Try saying that fast three times!  Here is a lovely recipe that uses no refined sugar but takes full advantage of whole grain, extra virgin olive oil, nuts and fruit.  What's more, is that it this healthy recipe tastes phenomenal! 

Ingredients
4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Delizia Persian Lime Olive Oil
1/3 cup honey or Delizia Coconut White Balsamic Condimento, gently reduced by half and cooled.

Directions
Preheat the oven to 250 degrees.  In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined.  In a large bowl, mix all of the dry ingredients except the cranberries.  Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture.  Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant.  Cool completely and then mix in the dried cranberries.  Store in a sealed container for up to one month.

Makes approximately 8 cups of granola