Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

Almond-Lemon Agrumato Cake
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 and adjust the rack to the middle of the oven.  Using agrumato lemon olive oil, grease and flour one 9" cake pan.

Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  Whisk to thoroughly combine. 

Combine the dry ingredients in a separate bowl and whisk to combine. 

Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool. 

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10

Baby Arugula-Lemon Pesto Over Spaetzle wtih Schnitzel Using Ultra Premium Arbequina Olive Oil

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in super fresh UP Arbequina Extra Virgin Olive Oil with an FFA of .2 and phenol content measured at 236 ppm.  With such chemistry, this exquisite extra virgin olive oil scoffs at being heated to a measly 350 degrees!

Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used.... even in classic and updated German recipes. 

Schnitzel
4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)
1/2 cup fine bread crumbs
1/2 cup flour
2 eggs
1/4 cup whole milk
1 teaspoon sea salt
fresh ground pepper to taste
UP Extra Virgin Olive Oil for frying
lemon wedges (optional)

Heat 2 inches of extra virgin olive oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.  Add the bread crumbs to a similar shallow dish. 

Whisk the salt and pepper in to the flour and add to another shallow dish.  Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs. 

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.  Remove each pork chop to a wire rack while frying the remaining pork chops.

Serve immediately with lemon wedges, if desired

Baby Arugula Pesto with Lemon
4 cups washed and dried baby arugula
1/2 cup UP Extra Virgin Olive Oil (I used the new Spanish Arbequina here)
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.  Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (j.k.)... etc. 

Spaetzle
1 cup flour
1/4 cup milk
2 large eggs
1/2 teaspoon salt

Bring a 6+ quart pot of lightly salted water to a boil. 

Whisk the eggs with the milk, and the salt with the flour.  Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain. 

Add the batter to a spaetzle maker or add to a large colander.  If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water.   Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil.

Dark Chocolate-Blood Orange Agrumato Olive Oil Cake with Blood Orange Ganache

Chocolate Cake
1/2 cup cocoa powder
1 tsp. vanilla extract
1 1/2 cups all-purpose flour 
1 cup granulated sugar 
1/4 tsp. salt 
1 tsp. baking soda 
1 Tbs. aged dark balsamic
2 large eggs beaten with enough cold water to equal one cup 
1/2 cup Fresh Blood Orange Agrumato Olive Oil + more for greasing pans

Directions

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13x9-inch pan with Blood Orange Agrumato Olive Oil. 

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients in to the wet and mix using a hand or stand mixer on low.  Pour the mixture into the prepared pans. 

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.

Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.

Blood Orange Ganache

8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Agrumato Olive Oil

1 pinch of sea salt

Place the chocolate chips in a heat-proof bowl.  Heat the Cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps. 

 Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired. 

Serves 12 small but decadent servings.

Crunchy Baklouti Agrumato Potato Croquettes

Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center.

Oh yeah baby.

Ingredients
3 pounds russet potatoes, peeled and cut in to 2" chunks
2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil
1 tablespoon Garlic Infused Olive Oil
1/3 cup grated Parmesan cheese
1/2 pound mozzarella cheese cut in to 1/2" cubes
3 large eggs
1 tablespoon finely minced flat leaf parsley
2 teaspoons sea salt
fresh ground pepper to taste
1 1/2 cups fine bread crumbs
For frying: Use an extremely fresh, Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content for high heat stability.

Directions 
Place the potatoes in a large pot with enough salted water to cover.  Bring to a boil and cook for approximately 15 minutes until the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg.  Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2" oblong shape.  Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased.  Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet.

Heat 2" of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat.  When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.  Enjoy immediately.

Makes approximately 20 croquettes

Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

This recipe came to me after I had already made a lovely pot of smoky Cannellini beans.  The beans alone could have served as a hearty if not somewhat boring meal, (or pasta e fagioli).  However, I am no longer allowed to make pasta e fagioli for my husband and kids.  The comforting dish which practically occupied its own tier of the food pyramid in my Italian family has been outlawed in my own household.  

It would seem that I played that song one too many times for my captive audience.  On the last occasion I prepared pasta e fagioli, I believe my 12 year old said, "I would rather listen to Disney's "it's a small world", relentlessly, rather than eat another bite!"  Point taken.  

In an attempt to a least salvage the glorious beans which are the underpinning, I reworked the culinary equation to look like this: 

pasta e fagioli  + escarole - pasta + chicken polpettine (meatballs) = approval!  

And guess what?  The recipe got healthier in the process with the addition of lean protein, greens, tomatoes, and removal of the starch laden pasta.

Smoky Cannellini Beans with Escarole
1 pound dried Cannellini or Great Northern beans, soaked overnight
5 quarts chicken or vegetable stock, preferably homemade
1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil 
1 small onion diced
4 cloves garlic minced
1 bay leaf torn 
2 heads of escarole, torn
2 smoked turkey wings or 1 tablespoon sweet or hot Spanish smoked paprika
sea salt and fresh ground pepper to taste

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent.  Add the garlic and paprika (if using) saute for another minute.  Add the stock, turkey wings (if using), beans, and bay leaf.  Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

Meanwhile, make the polpettine...

Chicken Polpettine   
2 pounds lean ground chicken or turkey
2 sliced of white or french bread
1/2 cup milk
2 eggs
1 small yellow onion, minced
3 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons minced flat leaf parsley
1 tablespoon kosher salt
fresh ground pepper to taste
1/3 cup super fresh, high phenol Ultra Premium Olive Oil

Soak the bread in the milk.  In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze the soaked bread of excess milk and add to the bowl.  Mix the contents thoroughly and portion out 1" diameter meatballs. (I like to use a small cookie dough scoop here) 

Heat a large skillet over medium -high heat.  Brown the meatballs in batches until golden, and set aside.  

Sugo
1 28 oz. can of crushed tomatoes
3 tablespoons  super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
5 cloves garlic minced
1/2 teaspoon red chili flakes (optional)
1/2 cup white wine
1 teaspoon dried oregano
sea salt & fresh ground pepper to taste 

Drain all but a small amount of the oil from the skillet used to brown the meatballs.  Place over medium heat and add fresh olive oil.  Add the garlic and chili flakes.  Saute for a minute being careful not to burn the garlic.  Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.  Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls. Simmer for approximately 20 minutes.  Taste and adjust seasoning.

To serve this dish as pictured above. Ladle the beans on to a plate and top with a scoop of meatballs and sauce.      

Makes 6 hearty portions 

Chicken Saltimbocca... With Creative Liberties

This is actually a mash-up of Chicken Saltimbocca with Chicken Piccata.

4 - boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4" thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)

Heat olvie oil in a skillet over medium-high heat.  Season chicken with salt and pepper on both sides.  Lay each breast out flat and lay a piece of cheese on each breast.  Roll as tightly as possible.  Being careful not to   unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts.  (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)

Once the breasts are golden brown, and  have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan.  Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan.  Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened.  Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.  

Serves 4

Rub Some Vermont Maple Cured Apple Wood Smoked Bacon On It

Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons extra virgin olive oil
Salt & freshly ground pepper to taste

Bring the stock to a simmerin a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat an stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan.  Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.  Add the stock and cook until reduced by half.  Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone

1/2 cup mascarpone
1 teaspoon white truffle oil


Stir the truffle oil in to the mascarpone.

Serve the wild mushroom ragu over the hot polenta.  Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6