Pastitsio With California Arbosana Olive Oil Béchamel

Here's a Greek dish made with a French sauce, that employs a buttery, creamy California Arbosana olive oil.  OPA!

Ingredients
1 pound dry ziti pasta
4 tablespoons California Arbosana EVOO
1/4 cup grated Parmesan cheese
sea salt and pepper to taste
3 large eggs, lightly beaten

2 tablespoons California Arbosana EVOO
1 large onion, chopped
1 clove garlic, crushed
1 pound lean ground beef
1/2 pound lean ground lamb
1 cup crushed tomatoes
1/2 cup dry red wine
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
sea salt and fresh pepper to taste

1/2 cup California Arbosana EVOO
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
sea salt and fresh ground pepper to taste


Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes. Drain thoroughly and allow to cool slightly. Whisk 4 tablespoons California Arbosana with eggs, Parmesan cheese, pepper, and salt. Pour over ziti and set aside.

To make meat sauce heat olive olive oil in a saute pan over medium-high heat. Saute the onions until soft and transclucent. Increase heat and add ground beef and lamb and cook until the meat browns. Add the tomatoes, wine, broth, parsley, oregano, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make the Arbosana béchamel , heat the olive oil in saucepan and stir in flour.  Cook over medium-low heat, stirring frequently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add the nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of the bechamel to the meat sauce. To assemble pastitsio, grease a 9x13 inch baking dish with one tablespoon Arbosana EVOO. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on the remaining béchamel sauce and spread to completely cover ziti. Sprinkle remaining cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Serves 8

Arancini Fried in .2 FFA, 473 PPM Phenol Count Sicilian Ogliorola Extra Virgin Olive Oil

Ingredients
3 3/4 to 4 cups chicken stock

• 4 tablespoons + more for frying Ogliarola Extra Virgin Olive Oil or a FRESH, robust extra virgin with a "killer chemical composition" conducive to stability under high heat cooking(Phenol Count <300, FFA .2< Oleic Acid <75)
• 3/4 cup finely chopped onion
• 1 cup Carnaroli rice
• 1/2 cup white wine
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 1/2 tablespoons chopped fresh basil
• Salt and freshly ground black pepper
• 3 eggs
• 1/3 cup cubed Fontina cheese
• 1/2 cup fully-cooked bulk Italian sausage meat, browned and drained
• Ogliarola extra virgin olive oil for deep frying
• 1/2 cup flour
• 1 cup dry bread crumbs
• Tomato sauce, as accompaniment
• 
  
• Directions
• Bring the stock to a simmer in a medium sauce pan. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, heat 3 tablespoons of the Ogliarola over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is still loose and creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, basil and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
• 
  
• Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.Press a hole into the center of each risotto ball and stuff the center with a cube of the cheese and the browned sausage. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of Ogliarola Olive Oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with salt and pepper to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
• 
  
• Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain, and then serve immediately. Serve with a garnish Parmesan cheese and some tomato sauce.

Homemade brown butter ice cream in a freshly baked waffle cone (krumkake) rolled in crushed macadamia nut brittle.

Aged Maple Balsamic Glazed Ham Smoked Over Apple Wood

Ingredients

1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizia's Traditional Style Aged Cinnamon-Pear Balsamic Condimento

2 tablespoons Dijon or grainy mustard

Directions

Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard. 

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  

Serves 8  

Vietnamese Fresh Shrimp Spring Roll

Here's a recipe that embodies spring.  It's Easy, light, healthy, and delicious.  In this application I use  Honey-Ginger White Balsamic in combination with Japanese Roasted Sesame Seed Oil for which results in a flavor explosion.

Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very,very thin strips

1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles

4 tablespoons good quality soy sauce

4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Condimento

2 teaspoons Japanese Roasted Sesame Seed Oil

Dipping Sauce 
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions:

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Condimento and set aside.

Heat 3 quarts of water to a gentle simmer.  Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic Condimento.  Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender.  Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Condimento and set aside  

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.  

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic.  Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).


Serves  6

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