Archives: Recipes

In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels.
Break off and discard the empty halves of the mussel shells and loosen the mussels from the other halves. In a separate container toss the Persian cucumber, roasted red peppers, Biancolilla EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper. Spoon over the mussels and serve.

Toss chickpeas in the Cilantro & Roasted Onion Olive Oil and salt. Spread onto 2 baking sheets and roast at 400 degrees Fahrenheit until crispy (about 40 min)
In a skillet heat the Cayenne Fused Olive Oil with the lemon zest and dried oregano over low heat for about a minute. Toss with chickpeas; season with salt.

2 thinly chopped Romaine lettuce hearts

Drizzle Extra Virgin Olive Oil on baguette slices and toast in the oven until golden brown. – Set aside

Make Salad Dressing:
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Toss your chopped romaine lettuce hearts in the Caesar dressing and top your baguette. Shave fresh Parmesan cheese and serve.

Directions

Shave or slice the Brussles sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the olive over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussles sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

Combine the onion, scallion whites, poblano peppers, 3/4 cup of corn and olive oil in a large pot over medium heat. Season with a pinch of salt and pepper and cook, stir occasionally until the vegetables are tender but not browned (5-7 min). Add the tortillas and coriander and cook, stirring, until combined. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through. Remove the pot from the heat and remove chicken – set aside – shred after cool.
Carefully transfer the soup into a blender drizzle with Baklouti Olive Oil and blend until smooth. Clean pot and return the soup – add salt and pepper if needed. Re-incorporate shredded chicken to the soup, and add the remainder of the corn. Serve soup warm and top with sour cream and scallion greens.

In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the Oro Bailen Picual EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).

12 medium to large fresh zucchini squash blossoms

For the Batter
1 cup seltzer water
1 cup all purpose flour
2 teaspoons baking powder
a pinch of salt

Cuvee – Olive Oil for frying (or any mild/ medium EVOO)

Combine the shallot, onion, olive oil, lemon juice, mascarpone, egg, and salt in the bowl of a food processor. Pulse a few times to finely chop the ingredients and combine. Place the filling in a medium size bowl, and with the utmost of care, gently fold in the crab meat being very careful not to break it up too much. Adjust the seasoning, cover, and refrigerate the filling for 1/2 hour.

In a shallow dish or bowl whisk together the seltzer water, flour, baking powder, and salt.

Heat 2 inches of EVOO up to 350 F. in a heavy bottom pot or pan.

To Assemble
Make sure the blossoms are clean of debris. Gently remove the flower stamens. Using a spoon, gently fill each blossom with approximately 1 heaping tablespoon of chilled crab filling. Gently twist the ends of the petals to seal. Swirl each filled blossom in the batter rotating it in the same direction that you twisted the petals so as not to undo your blossom. Place in the heated oil and fry each blossom for approximately 2 minutes, turning once until light golden brown on all sides.

Remove the blossoms from the oil to a rack to drain. Serve warm.

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.

My grilled pizza pictured above is made with a tomato pizza sauce, mozzarella, mushrooms, arugula, bacon and Picual Olive Oil drizzled on top.

Directions
Mix the granulated sugar in to 1/4 cup warm water and add the yeast. Allow to sit and “bloom” for five minutes. In a large mixing bowl, or in the bowl of your stand mixer, or in your bread machine, add the flour.

Mix the yeast mixture in to the remaining two cups of warm water along with the salt and olive oil. Add this to the flour in the bowl and slowly begin to mix it until it’s fully incorporated and smooth but slightly our flour. This slightly wet dough helps to create a beautiful cracker crisp crust if rolled very thin. If left thick, it will make a chewier crust.

Cover the dough and allow to rise until doubled for approximately 1 1/2 hours in a warm location.

It using a pizza stone or steel, place your stone or steel in to your gill and preheat to its highest possible temp. for at least 20 minutes.

Divide the dough in to six portions. Keep the portions of dough not being rolled covered so that they don’t dry out. Roll out each portion to desired thickness. If you do not want to use cornmeal, you can roll out your pizza dough on to small sheets of parchment paper. The pizza and parchment will go directly on to your hot pizza stone for a minute, and then the parchment should be removed after a minute or so, when the pizza dough is par-cooked which will allow it to slip off the paper easily, and directly on to the hot stone without sticking. You can also use cornmeal to help the pizza off the peel and on to the grill or stone. If grilling your pizza directly on the grill without a stone, reduce the grill heat to medium and use corn meal to help slide the of your peel and directly on to a medium grill.

Keep a close eye on the pizza as it will cook quickly whether set directly on the grill or a blazing hot pizza stone.

Make one or two pizzas at a time rolling the dough out as necessary while keeping the rest of the dough covered.

Directions
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.

Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).

While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.