Recipes Archive - Page 30 of 34 - D'Olivo Tasting Bar

HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Recipe From Veronica Foods

Ingredients
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Cayenne Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Roasted Sesame Oil

Instructions
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.

AVOCADO TOAST WITH POACHED EGG

Recipe From Veronica Foods

INGREDIENTS

2 very fresh eggs

2 tablespoons of Neapolitan Herb Balsamic Vinegar

2 pieces sprouted or whole grain bread

1 avocado

handful of greens spinach/chard/arugula etc

salt and pepper

INSTRUCTIONS

Crack the eggs into individual small dishes and set aside while the water is heating.

In a small sauce pan warm balsamic vinegar until it becomes a reduction – thick sauce.

Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.

While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper (you can also add lemon infused olive oil instead of lemon juice). Plate the toast and spread the mashed avocado equally on each slice.

When the eggs are cooked, lift them out of the water with a slotted spoon. Top toast with avocado, a handful of greens, poached egg, a pinch of salt, pepper and drizzle a balsamic reduction – Add pepper flakes for a kick .

WILD MUSHROOM & BALSAMIC CREAM SAUCE PASTA

Recipe From Veronica Foods

Ingredients:

16oz of penne pasta or pasta of your choice
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Chiquitita Olive Oil
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of salted water to a boil.

Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.

Boil your pasta in the salted water, cook until al dente.

Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Greek Salad

Ingredients

Roma or Grape Tomatoes
Cucumbers
Red Onion
Bell Pepper
Kalamata or Black Olives
Avocado
Feta Cheese

Directions

Dice all ingredients into bit sized pieces. Mix together into a bowl. Make a dressing out of olive oil, red wine vinegar, lemon juice, garlic, and herbs. Drizzle dressing over the ingredients and let sit. Serve when the rest of the meal is ready.

Margherita Margarita

Recipe from Tammi L.

Ingredients
1.5 oz cherry tomato and basil infused tequila
.5 oz fresh lime juice
.5 oz fresh lemon juice
.75 oz simple syrup

Directions
shake and strain over fresh ice in a sriracha salt rimmed rocks glass
2 tsp Neapolitan herb balsamic vinegar
Garnish with fresh basil, cherry tomato and fresh mozzarella

For the infused tequila:
use 1 bottle of 100% agave tequila (I like Sauza Silver for a decently priced bottle) per pound of cherry tomatoes (rinsed and halved) and 4 oz fresh basil (rinsed). combine all ingredients in a clean glass jar and let steep at room temperature for about 12 hours or overnight. Use a fine mesh strainer and a paper coffee filter to strain out the tequila into original bottle. keeps for 3 weeks or more in the fridge.

Tangerine Olive Oil Cake

Ingredients

Vegetable oil for pan
About 2 1/2 cups flour
4 large eggs
2 cups sugar, divided
1 1/2 cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier
3/4 cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil (We Substitute with our Mandarin Orange olive oil)
1 teaspoon vanilla extract
5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine
1/2 teaspoon salt
2 1/4 teaspoons baking powder
Lightly sweetened softly whipped cream (optional)

Directions

1. Preheat oven to 350°. Oil and flour a 12-cup Bundt pan.

2. Beat eggs and 1 1/2 cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds.

3. Add 1 cup Roussanne, the tangerine olive oil, vanilla, and tangerine zest. Beat on low until blended, about 30 seconds.

4. Whisk together 2 1/2 cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat 30 seconds, then scrape down sides of bowl. Increase speed to medium-high and beat 30 seconds more to blend well. Pour batter into prepared pan.

5. Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cake cool on rack, 5 minutes. Carefully run a thin knife between cake and pan to loosen, then invert cake onto rack.

6. Peel whole tangerine with a vegetable peeler. In a small saucepan, bring remaining 1/2 cup sugar, 1/2 cup Roussanne, and the tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.

7. Poke deep holes in cake (about 50 holes spaced 1/2 in. apart) with a thin skewer.

8. Remove peel from hot syrup and spoon syrup over still-warm cake. Let cool completely and serve with whipped cream if you like.

This recipe appeared in Sunset Magazine

Sous Vide Tuscan Herb & Neopolitan Tri-Tip

Ingredients

1 Large Tri tip steak (or another cut that you prefer)
D’Olivo Tuscan Herb Olive Oil
D’Olivo Neopolitan Balsamic Vinegar
D’Olivo Truffle Salt

Directions

Generously drizzle Tuscan Herb olive oil onto the raw steak and massage it into the meat. Take the Neopolitan balsamic vinegar and do the same. Place the meat into your vacuum bag and add in a couple pads of butter. Vacuum seal the meat and place into your sous vide machine. Allow it to cook in the sous vide for several hours. Once cooked, remove the meat from the sous vide. Drizzle olive oil into a heated pan on the stove and sear the meat. Sprinkle with truffle salt and allow the meat to stand for 5 minutes. Slice the meat and serve.

Turkey White-Bean Soup

Ingredients

5 medium yellow onions
7 celery stalks
7 carrots
2 leeks
1 sprig rosemary (6 in.)
8 sprigs thyme, plus 2 tbsp. finely chopped leaves
6 sprigs flat-leaf parsley, plus 4 tbsp. finely chopped leaves
2 bay leaves
2 1/4 teaspoons salt, divided
1 teaspoon peppercorns, plus 1 tsp. pepper
1 turkey carcass (meat removed), including turkey neck, chopped into large pieces
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
4 cups shredded cooked turkey meat, both light and dark
2 cans (14 1/2 oz. each) cannellini or other white beans, rinsed and drained
About 1/4 cup olive oil
About 1/2 cup freshly grated parmesan cheese

Directions

1.Make stock: Peel and quarter 3 onions. Cut 3 celery stalks and 3 carrots into 1-in. lengths. Cut leeks (white and light green parts only) into 3/4-in. lengths, rinse thoroughly, and drain. Cut rosemary sprig in half. Divide cut-up vegetables, rosemary, thyme sprigs, parsley sprigs, bay leaves, 1 tsp. salt, the peppercorns, and turkey carcass between two 8-qt. pots (or use 1 very large pot). Add 20 cups cold water to each pot and bring almost to a boil over high heat. Just before stock reaches a boil, lower heat. Maintain a very gentle simmer for 4 hours, skimming off foam for the first 30 minutes.

2. Strain stock through a colander into a large bowl. Wash pot and line colander with cheesecloth. Strain stock through cheesecloth-lined colander back into pot.

3. Chill stock, covered, at least 5 hours or overnight. Skim fat from stock and discard. You should have at least 15 cups stock (if you don’t, add enough water to make up the difference).

4. Make soup: Cut remaining 2 onions and remaining 4 celery stalks into 1/4-in. dice. Peel remaining 4 carrots, halve lengthwise, and slice 1/4 in. thick.

5. Bring 15 cups stock (freeze any leftover for another use) to a simmer over medium-high heat.

6. Heat extra-virgin olive oil in an 8-qt. pot over medium heat. Add diced onions, celery, and carrots, plus 1/2 tsp. each salt and pepper. Cook until vegetables are softened but not browned, about 20 minutes.

7. Stir in garlic and chopped thyme and cook, stirring occasionally, 1 to 2 minutes, or until garlic is fragrant. Add hot stock and bring to a simmer. Stir in remaining 3/4 tsp. salt and 1/2 tsp. pepper.

8. Add turkey meat and beans to soup and simmer until heated through, 2 to 3 minutes. Stir in chopped parsley. Add salt to taste. Serve soup in shallow bowls sprinkled with parmesan.
Make ahead: Up to 3 months, frozen.

This recipe appeared in Sunset Magazine

Pizza Sauce

Ingredients

1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
6 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon dried basil
½ teaspoon red pepper flakes
3 tablespoons D’Olivo olive oil

Directions

Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

Olive Oil Bread

Ingredients

½ cup warm water
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons D’Olivo olive oil
2 ½ cups all-purpose flour

Directions

1. In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.

2. Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).

3. Bake in the preheated oven for 30 to 40 minutes, until golden brown.