Portuguese Olio Nuovo Ultra Premium Cobrançosa Olive Oil Peasant Loaf

This loaf is just out of the oven.  It has Cobrançosa incorporated in the dough and drizzled over the loaf as it went in, and came out.  Upon removing it from the oven, the test kitchen was positively perfumed with the fresh, herbaceous notes of this fantastically fresh, Ultra Premium olive oil.

The recipe below will work in a bread machine, stand mixer, or with good ol' fashioned hand kneading.  This bread is a fantastic served warm with a hearty stew, or any dish that generates sauce, and or gravy for dipping.

Portuguese Olio Nuovo Cobrançosa Peasant Loaf
4 1/4 cups all purpose flour
1/4 cup potato flour
1 tablespoon sea salt or kosher salt
1 tablespoon light amber honey or granulated sugar
3 tablespoons + 3 tablespoons Olio Nuovo Cobrançosa Olive Oil from Portugal 
1 1/2 cups warm water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast last.  Follow the manufacturer's instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking.  Allow to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes 

Preheat the oven to 375 and adjust the rack to the center of the oven.   

Drizzle the loaf with two tablespoons of Cobrançosa, and bake for about 40 minutes, until golden brown, or a digital thermometer inserted in to the center of the loaf registers 199 degrees.  Remove the loaf and immediately drizzle with remaining tablespoon of Cobrançosa.  Allow to cool for at least 10 minutes before before serving.  Best served warm!      

Cinnamon & Olio Nuovo Blood Orange Agrumato Olive Oil Streusel Küchen Buns

<==== Das ist wunderbar!  Well, I thought so at least.  After developing this recipe, I learned that streusel küchen is straight-up comfort food.  It meets most if not all of the criteria to obtain the distinction.  It is warm, sweet, billowy, soft, fragrant, rich, and thanks to a few tweaks I made, fragrant with blood orange, with the heart healthy benefits of replacing a good portion of butter with olive oil.

Oh, did I mention that this dough can be made in your bread machine?  Oh yes, baby!
  

Cinnamon & Olio Nuovo Blood Orange Agrumato Olive Oil Streusel Küchen Buns
1/2 cup warm water
1/2 cup warm whole milk
1/2 cup sour cream, at room temperature
1 large egg, beaten, at room temperature
1/4 cup turbinado or granulated sugar
1 1/2 teaspoons kosher salt
4 Tbs. Fresh Blood Orange Agrumato Olive Oil  or 4 Tbs. Fresh extra virgin and the zest of one orange

4 cups all purpose flour
2 packages or 4 1/2 teaspoons active dry yeast
2 tablespoons powdered sugar

This dough can either be made in a bread machine, stand mixer or by good ole' fashioned hand kneading.  It's your choice.  The dough will be soft and slightly tacky but should not be very sticky.  Add more flour in small increments as necessary.  After 5 minutes of kneading, allow the dough to rise for 1 1/2 hours.  Grease and then lay parchment over the bottom of a half sheet pan.  Roll  the dough out in to a rectangle large enough to cover the bottom of the half sheet pan.  Using a very sharp knife, cut the dough in to 2" x 2" squares for approximately 12-15 squares.  Cover with greased plastic wrap, and low to rise again for an hour.

Meanwhile make the streusel topping.

Streusel Topping

1 cup all purpose flour

2/3 cup light brown sugar
1/3 cup chopped pecans
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted

In a food processor or a medium sized bowl, mix the dry ingredients.  Drizzle in the melted butter and stir with fork or process until moist clumps form, about the size of peas. 

Preheat the oven to 350.  Distribute the streusel topping evenly over the dough and in to the crevices between the buns.  Bake on the center rack of the oven for 30-35 minutes.  DO NOT OVERBAKE!  Allow to cool slightly and dust with powdered sugar.  Serve while still warm.



Makes between 12-15 streusel küchen buns 

Roasted Chicken With Thyme, Lemon & Olives Over Leek & Point Reyes Blue Cheese Polenta with Olio Nuovo Manzanillo Olive Oil

 Rachel's Roasted Chicken with Lemon, Olives & Olio Nuovo Manzanillo 

1 five - 6 pound roasting chicken, cut up

2 fresh lemons - one sliced thin, one juiced for about 1 1/2 tablespoons of juice

1/2 cup Pinot Grigio or similarly crisp white wine

1/4 cup Olio Nuovo Spanish Manzanillo

8 cloves of garlic sliced in half

1 2-3" sprig of fresh thyme 

1/2 cup pitted olives, such as Kalamata, Picholine, and or Gordal

2 teaspoons kosher salt and fresh ground pepper to taste

Preheat the oven to 375.  Wash the chicken and pat dry.  Season both sides with salt and pepper.  Arrange the chicken in single layer in a large roasting pan with the larger pieces on the outside and smaller pieces in.  

In a blender or food processor,  add the wine, lemon juice, salt, pepper, one garlic clove, and Manzanillo olive oil.  Blend until smooth.  Pour the liquid over the chicken in the pan, making sure to drizzle over each piece of chicken  Arrange the sliced garlic, lemon slices and olives around the chicken pieces.  Sprinkle with thyme leaves and additional pepper if desired.  Roast  for 30-35 minutes until chicken is golden brown or until a digital thermometer inserted in to the middle of the thickest piece of chicken registers 165 degrees.

Optionally, separate the fat from the pan juice, reserving the garlic and olives for plating. Reduce by half in a small pan over medium heat.  Plate the chicken over the polenta drizzled with the pan reduction, reserved garlic and olives.    

 

Rachel's Leek & Point Reyes Blue Cheese Polenta

1 cup polenta

4 cups chicken stock or broth

2 tablespoons Robust Olio Nuovo Cobrancosa

2 large leeks, washed, white portion sliced thin in to rounds

1/3 cup best quality blue cheese, crumbled

1 teaspoon salt and fresh ground pepper to taste

While the chicken is roasting, heat 1 tablespoon of Cobrancosa over medium high heat, in a 3-4 quart sauté pan.  Sauté leeks in Cobrancosa for 6-8 minutes, until tender.  Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Turn off the heat. Add the second tablespoon of Cobrancosa, and the blue cheese and stir until melted.  Adjust seasoning and serve with pan juices from the roasted chicken.

Serves 4-6

Olio Nuovo Arbosana Olive Oil Brownies with Dark Chocolate-Tangerine Balsamic Ganache

Brownie Ingredients
1/2 cup Olio Nuovo 2011 California Arbosana Extra Virgin Olive Oil
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened high quality cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Directions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. In a medium bowl, mix together the olive oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
 
Ganache Ingredients
 9 ounces best quality bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Tangerine Balsamic Condimento
3" long strip of tangerine zest
a pinch of kosher salt - optional

Directions
Place the chocolate into a medium bowl. Heat the cream, salt, and tangerine zest in a small sauce pan over medium heat. Bring just to a bare simmer, watching very carefully because if it boils for a few seconds, it will boil out of the pot and scorch. When the cream has come to a simmer, remove the zest, pour over the chopped chocolate, and whisk until smooth. Stir in the Tangerine balsamic. Allow the ganache to cool, looking for a spreadable consistency before frosting the brownies. Start at the center of the brownies and work outward.

Maple-Balsamic Glazed Pork Chops with Thyme Poached Quince

Pork Chops

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon Nuovo Olio California Robust Frantoio
3 tablespoons fine chopped shallots
1/3 cup Aged Pure Maple Balsamic


Thyme Poached Quince
1 1/2 cups water
1 cup Pumpkin Pie Spiced White Balsamic
1 - 3" sprig fresh thyme
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)

Instructions:

Thyme Poached Quince

Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme.  Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

Pork Chops

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Serves 4

Slow Smoked Aged Maple Balsamic Glazed Ham

Aged Espresso Balsamic Tiramisu

5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Amphora's Aged Espresso Balsamic
1/3 cup ground chocolate

Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dip a total of 8 cookies into the espresso per layer.  Arrange the lady fingers side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12

Brisket Smoked Slow & Slow Over Hickory With Serrano-Honey Vinegar Mop