Mashed Golden Cauliflower with Ultra Premium Alonso Estate Koroneiki & Roasted Garlic

4 cups fresh cauliflower cut in small pieces - florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons fresh, herbaceous-green fruity UP extra virgin olive oil (such as Alonso Estate Koroneiki Extra Virgin Olive Oil)
1/3 + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste

Place the florets and water or chicken stock to a simmer in a medium pot.  If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes and drain thoroughly. 

Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper. 

With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency.  To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.

Serves 4-6

Venison & Wild Mushroom Empanadas with Olive Oil Pastry Dough

Venison & Wild Mushroom Filling

1/2 pound ground venison

1/2 pound assorted wild mushrooms, cleaned and coarsely chopped

2 shallots minced

1 teaspoon fresh thyme leaves

2 large cloves garlic, minced

1/2 cup red wine

3 tablespoons Utra Premium Extra Virgin Olive Oil

1 large egg, beaten

1/4 cup bread crumbs

1/4 cup grated Pecorino Romano

freshly ground pepper to taste

sea salt to taste

Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.  

Add in the mushrooms and thyme and saute until most of the moisture has evaporated and the mushrooms begin to caramelize.  Add in the ground venison and saute again over medium heat until the meat begins to brown and the moisture has been cooked off.

Add in the wine to deglaze the pan.  Reduce, over medium low heat until most of the moisture is cooked off. 

Add the filling to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is has cooled somewhat, add the beaten egg, cheese, and bread crumbs - stirring to combine.  Set aside and proceed with making the empanada dough

Extra Virgin Olive Oil Empanada Dough

2 cups all-purpose flour
1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water

1 large egg, beaten

Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it's poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.  

Empanada Assembly

Preheat the oven to 375 F.

Cut out circles approximately 4" in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork  

Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!  

Makes 10 empanadas

Wood Fired Pizza with Garam Masala Tomato Curry, Cumin-Dusted Heirloom Purple Potatoes & Baby Beet Greens

Spot Prawn Cakes with Cilantro-Caper Aioli

Spot Prawn Cakes
1 pound raw, wild shrimp or Spot Prawns, peeled and deveined, finely chopped
1 small red bell pepper, finely minced
3 medium green onions, finely minced
1/3 cup finely minced cilantro leaves
2 medium garlic cloves, finely minced
1 large egg, beaten
1 cup + 1/2 cup panko bread crumbs
2 teaspoons sea salt

Ultra Premium, High Phenol, Low FFA, High Oleic Extra Virgin Olive Oil such as Peruvian Picual for frying

Directions
Heat 1" of UP olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer.

In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes.  Place the panko crumbs in wide dish.  Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.

Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Cilantro-Caper Aioli
1/2 cup high-oleic, certified GMO-Free, expeller pressed safflower oil
1 cup UP extra virgin olive oil 
2 garlic cloves
1/2 cup chopped cilantro leaves
2 tablespoons capers in brine, drained thoroughly
1 tablespoon fresh squeezed lemon juice
1 teaspoon sea salt
2 large egg yolks
1 tablespoon water

Directions
Place the egg yolks, water, salt, capers, garlic, and lemon juice in the bowl of a blender of food processor.  Pulse to finely chop the cilantro and capers. 

Mix the olive oil with the safflower oil.  With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly. 

Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons UP extra virgin olive oil (i.e. super fresh, high oleic, low FFA, high phenol) 
1 tablespoon Honey Ginger White Balsamic

Directions
Whisk together the olive oil and balsamic.  Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

Serves 4

Timpano

Oven Roasted Tomato Quiche with UP Extra Virgin Olive Oil Pastry Crust

Oven Roasted Tomatoes in UP Extra Virgin Olive Oil

2 tbs. 300+ Poly UP Extra Virgin Olive Oil
2 cloves garlic, crushed

A sprig of fresh marjoram or oregano (optional)
Sea salt 

Fresh ground pepper
1 pound meaty, tomatoes containing less water, such as Roma Tomatoes
Preheat the oven to 300 F. Combine the UP extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.

Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled

Whole Wheat Extra Virgin Olive Oil Pastry Crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup flaxseed meal
1/2 teaspoon fine sea 
3/4 cup fruity, mid-high poly (250-300+) UP extra virgin olive oil
1/2 cup warm water

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom.  Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.

Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.  Cool before filling.

Quiche Filling 
7 large eggs, beaten
1 /12 cups oven roasted tomatoes, drained thoroughly
2 tablespoons fresh basil, torn or chopped
1 1/2 cups shredded Fontina 
1/4 cup fresh grated Pecorino Romano
2 tablespoons minced shallot
2 cloves garlic minced
Sea salt & fresh cracked pepper to taste
10" Olive Oil Pastry Crust recipe above

Directions
Preheat the oven to 400. Saute the shallots until until lightly browned.  Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature. It can be made a day in advance or may be frozen and re-warmed.

Food Insecurity and Hunger in the United States

Here are two links which bring attention to the the growing issues of food insecurity and hunger in America and abroad.      

When Eating is An Economic Act

A Place At The Table

Fresh Arugula Pasta with Creamy Garlic-Mushroom Sauce

Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice 
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste. 

Place all the dry ingredients in to the bowl of a food processor and pulse to combine.  Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.  Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.

This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta. 

Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce

1 cup thinly sliced fresh shiitake and or baby portabella mushrooms

1 medium shallot, minced

2 cloves garlic, minced

2 tablespoons garlic olive oil 

1/2 cup white wine

1 cup heavy cream

1/2 cup Tellagio and or Fontina Cheese

Salt & pepper to taste

Heat the garlic oil in a large saute pan set over medium heat. Add minced shallots, and thinly sliced mushrooms and saute until just barely golden. Add the garlic and saute for an additional minute. Pour in the white wine and reduce by half. Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese. Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.

Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.