- 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
- 1 cup SOOC Maple Balsamic or SOOC Cinnamon-Pear Balsamic
- 2 tablespoons Dijon or grainy mustard
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 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.
Posted in Holiday, Main Courses, News, Recipes | Tagged balsamic, Cinnamon Pear Balsamic, dinner, Fig Balsamic, ham, Maple Balsamic, Traditional 18 Year Balsamic | Leave a Comment »
- 1 ½ tsp active dry yeast
- 1 cup warm water, 110-115˚ F
- 2 tsp white sugar
- 2 tsp fine salt
- 3 Tb SOOC Rosemary Extra Virgin Olive Oil
- 2 ½ cups bread flour
- ¼ tsp freshly ground black pepper
- ½ tsp dried oregano
- Extra EVOO for brushing on top and serving (I used SOOC garlic EVOO)
- Coarse sea salt and dried rosemary for sprinkling on top
- Serve with SOOC Balsamic Vinegar
- In a large bowl, sprinkle yeast into 1 cup warm water. Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in Rosemary Olive Oil. Add flour and knead (by hand or mixer) for about 10 minutes. Add black pepper, and oregano. Knead another 5 minutes. Dough should come together well at this point; slightly sticky is fine. Place dough ball in well oiled bowl (I use Garlic EVOO) turning dough a few times so that dough surfaces are protected by oil. Tightly cover owl with cling wrap. Place in warm, draft-free area to rise until dough is doubled, approximately 1 hour, depending on room temp.
- After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx. 1 hour.
- After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit of rosemary. Bake at 375F for 25-30 minutes. Bake until top is a nice golden brown, taking care not to over bake.
- Serve bread fresh and warm, with your favorite SOOC olive oil, ground pepper and SOOC balsamic vinegar.
Posted in Appetizers, Main Courses, News, Recipes, Side Dishes | Tagged balsamic, bread, Fig Balsamic, garlic, Garlic Extra virgin olive oil, rosemary, traditional, Traditional 18 Balsamic Vinegar | Leave a Comment »
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons SOOC Cayenne Chili Olive Oil (or Chipotle Olive Oil)
copious amounts of fresh cracked pepper
sea salt to taste
In a large stock pot, heat 2 tablespoons Cayenne Chili Olive Oil over medium heat. Add the diced shallots and sauté until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly.
Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of Cayenne Chili Olive Oil
Posted in Main Courses, News, Recipes, Side Dishes | Tagged Baklouti green chili, Cayenne Chili Olive Oil, chipotle, Soup | Leave a Comment »
1 cup quinoa, rinsed (or pre-washed)
½ teaspoon salt
1 red bell pepper, cut into bite-sized strips
1 carrot, peeled and grated
1 cucumber, seeded and diced
2 scallions, white and green parts, finely sliced
¼ cup freshly chopped cilantro
2 tablespoons fresh chopped basil (optional)
¼ cup freshly squeezed lime juice (approximately 3 limes)
2-1/2 teaspoon Asian fish sauce
2-1/2 tablespoons SOOC Persian Lime Olive Oil
¼ -½ teaspoon crushed red pepper flakes (use less if you don’t like heat)
Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is adsorbed and the quinoa is cooked. You will know it is done when the little “tails” sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is adsorbed) Transfer to a service bowl and let cool in the refrigerator.
In the meantime, make the dressing by combining the lime juice, fish sauce, Olive Oil, and crushed red pepper. Whisk.
Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Salad will keep for several days refrigerated.
Posted in News, Recipes, Salads, Side Dishes | Tagged EVOO, lemon, olive oil, persian lime | Leave a Comment »
1 cup sugar
1 ½ cup flour
2 tsp. baking powder
¼ tsp. salt
¾ cup plain Greek yogurt
½ cup SOOC Lemon Olive Oil
2 pints fresh strawberries
Lemon juice to taste
Whip cream topping
Preheat oven to 350 degrees F.
Prepare an 8 ½” x 4 ½” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.
Whisk together the eggs, sugar, yogurt and vanilla.
Sift the flour, baking powder and salt into the egg mixture and stir. Add the olive oil and stir until blended. Pour into the prepared pan and bake for 55 to 60 minutes. Test with toothpick to make sure the cake is fully cooked in center.
Cool the cake for about 10 minutes and lift it gently out of the pan. Remove the parchment and let cool completely.
Slice the strawberries and add the lemon juice to taste. Let them sit for about half an hour.
Add strawberries and whip cream topping to each slice of cake.
Posted in Desserts, News, Recipes, Side Dishes | Tagged Blood Orange EVOO, EVOO, lemon, Lemon evoo, olive oil, persian lime | Leave a Comment »
1 to 1 1/2 pounds salmon filet with skin on (sockeye salmon is great if still in season)
1/4 C SOOC Blood Orange Olive Oil
1/4 C SOOC Tangerine Balsamic Vinegar
4 garlic cloves (minced)
2 Tablespoons fresh herbs chopped (chives, cilantro and parsley or whatever your herb garden is plentiful of)
Dash red pepper flakes (depending on the level of spice you want)
Salt and pepper to taste
Marinate your salmon filet with the Blood orange olive oil and the tangerine balsamic for up to two hour or if time doesn’t allow then baste your filet before grilling…..marinating adds more flavor. Sprinkle filet with mixture of remaining ingredients.
Preheat your grill to approximately 400 to 450 degrees or on high.
Place salmon steaks skin side down on grill for 3-5 minutes or until skin gets dark and crispy. Then place the filet on a piece of aluminum foil for remainder of cooking time for 6-8 minutes (depending on thickness of the filet). Press on the thickest part of the filet with a fork and it should still feel somewhat soft and squishy with creamy fluids releasing. Do not overcook the filet…..salmon is a fatty fish and will still be very moist but fully cooked.
I always drizzle a little more tangerine balsamic over the filet on the plate as we’ll for added flavor. Enjoy!
Posted in Main Courses, News, Recipes | Tagged Blood Orange EVOO, EVOO, fish, lemon, Lemon evoo, olive oil, Salmon, tangerine, traditional | Leave a Comment »
- 4 cups kale leaves, washed, dried, and cut into 1/2 inch pieces, with tough stems removed
- 2 tablespoons SOOC Harissa Olive Oil (can substitute Chipotle or Cayenne Chili Olive Oil)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees
In a large bowl toss the kale with olive oil, paprika, and salt. Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Bake until crisp and edges begin to turn golden-brown. Approximately 20-25 minutes.
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