Cream of Roasted Pepper & Tomato Soup With Fresh Organic California Mission Extra Virgin Olive Oil

Ingredients
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Current Crop Organic California Mission EVO
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of High Polyphenol Organic Cal. Mission Olive Oil over medium-high heat.  Add the onion and sauté until translucent, for about 3 minutes.  Add the garlic and sauté for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Place the pot back over medium heat.  Add the heavy cream and Romano Cheese and stir to combine.  Cook just until the soup begins to simmer, stirring constantly to ensure that the cheese has melted, and then remove from heat.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Organic California Mission Olive Oil and a sprig of basil.  Serve immediately.

Serves 4-6

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Caramelized in Organic Mission Extra Virgin Olive Oil

 For this application, you can buy fresh pasta sheets, or wonton wrappers if you want to cut out the step of making your own fresh pasta dough.

Roasted Butternut Squash
1 small butternut squash cut in half lengthwise
1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil 

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers. 

Pasta Dough
Ingredients
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine.  Cover sheets that are not being used with a towel so they do not dry out.  

Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon Organic California Mission EVOO
8 oz. chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste

Over medium heat, saute the shallots in olive oil until golden brown and caramelized.  Place all of the ingredients including shallots, in to the bowl of a food processor except the egg.  Pulse until ingredients are well combined.  Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli
In a large 8+ quart pot, bring salted water to a boil.  
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.  Use water, seal the edges firmly before cutting.  Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.


Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Organic California Mission EVOO
2 medium shallots, sliced thinly
1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon reserved Organic California Mission EVOO
2 tablespoons traditional style balsamic condimento

Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.  Add the balsamic condimento and whisk to deglaze the pan.  Check the seasoning and adjust to taste.  Remove from heat and add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, drain thoroughly, gently toss with the pan sauce, and serve immediately with shaved Pecorino Romano cheese.

Serves 6 

Slow Braised Pork Shoulder with Tomato-Fennel Sugo and DOP Cobrancosa Olive Oil Fried Polenta

Pork With Tomato & Fennel Sugo

5-7 pound bone in pork shoulder

Kosher salt

fresh ground pepper

2 - 28 oz. cans diced tomatoes in juice

2 cups white wine

8 whole garlic cloves

1 large fennel bulb, thinly sliced

3" sprig fresh rosemary, leaves stripped

3 tablespoons Spanish Hojiblanca Olive Oil

Preheat the oven to 450.  

Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up.  Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.

Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  

Reduce the heat to 350.  In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca,  and the rosemary leaves.  Adjust the seasoning with salt and pepper.   Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 

Meanwhile, make the polenta.     

Cobrancosa Fried Romano Polenta

4 cups chicken broth

2 cups polenta

2 shallots, finely minced

2 cloves of garlic, finely minced 

1/2 cup grated Pecorino Romano

fresh ground pepper

Kosher salt

DOP Cobrancosa Olive Oil - 2 tablespoons plus enough to fill a frying pan 2"

In a 3+ quart sauce pan heat one tablespoon of Cobrancosa.  Saute the onion until translucent, about three minutes.  Add the garlic and saute for another minute.  Add the broth and bring to a simmer.  While stirring constantly, add the polenta in a steady stream.  Continue stirring constantly for 20-25 minutes until the polenta is thick.  Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste.  Immediately pour the polenta in to a 9"x13" baking dish and allow to cool.  Refrigerate covered in plastic wrap.  

Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size.  Heat 2" of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan.  Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.  

Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Serves 8

Flourless Blood Orange Olive Oil & 72% Dark Chocolate Cake

Ingredients


5 oz.quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt

 

Preheat oven to 375°F. 

 

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

 

In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined. 

 

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.  

 

Serves 8-10

Truffled Cauliflower Gratin

Even my kids asked for seconds of this one.

Truffled Cualiflower Gratin
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Directions
 
Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat.

 Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6

Grandma's Sugo Over Homemade Fusilli

This sauce recipe has been in my family for generations.  It was a staple in my Italian grandmother's kitchen and conjures memories from a time long ago, when I would perch atop a chair at her kitchen table, my feet barely reaching the the floor.  I remember swinging my legs back and forth excitedly as I dunked hunks of fresh baked bread in to a bowl of her piping hot sauce.  I also remember gladly scalding the roof of my mouth with each heavenly bite.

I believe that the entire neighborhood knew when she was making sauce, as it would perfume the house and indeed the block.  If I was with her prior to commencing the process, she would send me downstairs to the pantry to fetch several #10 cans of tomatoes.  Up and down the stairs I would go carrying the heavy cans.  I distinctly remember that she considered the quality of those tomatoes as paramount. She explained that she knew the local family that grew them.  I can still see the bright red label with "6 in1" printed on each can.  I also remember that when eaten straight from the can, they were sweet like candy and incomparably red.

The process would begin with sautéing aromatics in olive oil.  Then came the tomatoes, handfuls of fresh, torn basil leaves from her garden, lovingly prepared braciole, freshly made sausage links from her favorite, local butcher, dozens of her mind-blowing  meatballs, and copious amounts of heady olive oil.

All went in to a massive pot that I could have probably fit myself in to.  After many hours, basically all day, the sauce turned a deep brick red, and the olive oil pooled magically at the top.  At this point, she would ladle her liquid love in to a tiny bowl just for me.  I would sit at her kitchen table savoring the heady aroma wafting from the steaming bowl, content with the notion that there was nowhere else I'd rather be. 

Rosemary, Lamb, & White Bean Stew with Ultra Fresh, Robust California Frantoio Olive Oil

Here's a hearty, healthy stew that derives some richness from a relatively small amount of meat while showcasing a much larger array of vegetables, legumes and of course, the healthiest fat on Earth, olive oil.
 
Ingredients
1 pound boneless, lean lamb leg carefully trimmed of all sliver skin and sinew and cut in to 1" pieces  
1 pound dried Great Northern white beans soaked overnight and rinsed
four medium sized carrots peeled and cut in 1" dice
1 large onion finely diced
5 cloves garlic minced
1-28 oz. can diced tomatoes in juice
1 1/2 cups red wine
1/2 cup all purpose flour
4 cups beef or chicken stock
1/4 cup + 2 tablespoons Ultra Fresh California Frantoio Extra Virgin Olive Oil
2 bay leaves
1 4" sprig of fresh rosemary
Sea salt & fresh ground pepper to taste

Directions

Preheat the oven to 350.  Season the lamb with salt and pepper.  Dredge the lamb in flour.  In a large pot with a lid or dutch oven set over medium-high flame, heat 1/4 cup of olive oil.  Evenly brown the lamb in the olive oil for about five minutes.  Remove the lamb and add the onions and carrots. Sauté the vegetables for approximately two minutes until onions are translucent.  Add the garlic and sauté for an additional minute until fragrant.  To the same pot add the wine scraping all the browned bits of flour from the bottom of the pot.  Simmer for approximately two minutes.  Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine.  Adjust the seasoning and place the covered pot in a preheated oven for three hours.   

Remove the bay leaves and rosemary stem/s.  Re-adjust the seasoning and serve the warm stew drizzled with additional California Frantoio and warm crusty bread.

Serves 6

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!