Archive for September 1st, 2010

For an interesting twist on dessert, try this funky pasta!

For Pasta:
1 pkg Rossi Pasta Chocolato Cabernet Taliarini (available in our store!)
Sliced almonds
Chocolate shavings
1/2 pint Fresh raspberries
For Raspberry Sauce:
1/4 pint Fresh raspberries
1/4 cup sugar
1/2 cup water
For Vanilla Sauce:
3 tbsp butter
1 cup heavy cream
1 cup sugar
Pinch of salt
1 tsp vanilla extract

(For Raspberry Sauce):  Combine all ingredients in a small saucepan and heat to a simmer.  Turn off heat and strain the sauce with a sieve to remove the seeds.
(For Vanilla Sauce):  Add the first 4 ingredients to a small saucepan, simmer for about 5 minutes.  Remove from heat and add vanilla extract.  Cool 20-30 minutes, it will thicken as it cools.
Cook pasta according to package directions.  When finished, drizzle raspberry sauce onto plate and top with warm pasta.  Pour vanilla sauce over noodles, garnish with raspberries, chocolate, and almonds.  Serves 4.

Courtesy of Rossi Pasta

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4 cups rolled “old fashioned oats” (not instant)
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup SOOC Fused Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Cranberries (optional)

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour evenly over the oat mixture and toss to thoroughly distribute.  Spread the mixture onto two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning.  Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.  Add cranberries and mix until evenly distributed.

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6 egg yolks
4 tablespoons sugar
1 pound mascarpone (at room temperature)
1 3/4 cups cooled espresso
3 tablespoons SOOC Dark Chocolate Balsamic
24 ladyfingers
1/3 cup bittersweet chocolate shavings


Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about five minutes.  Add room temperature mascarpone to the egg yolks and beat until smooth.  Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.  Briefly dip each ladyfinger into espresso mixture.  Allowing the ladyfingers to soak too long will cause them to fall apart.  Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.  Cover with plastic wrap and refrigerate for 2 to 6 hours.  Before serving, sprinkle the top with chocolate shavings.

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4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 tbs. SOOC Honey Ginger White Balsamic
3 tbs. dark brown sugar
1 tbs. SOOC Sesame Oil
1 tbs. sea salt
(For Glaze:)
3/4 cup SOOC Honey Ginger White Balsamic
3 tbs. honey
2 tbs. Soy sauce
1 teaspoon SOOC Sesame Oil
Toasted sesame seeds for garnish (optional)


Mix together the Honey Ginger white balsamic, brown sugar, minced garlic, sea salt, and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

Combine the Honey Ginger white balsamic, honey, and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of Sesame Oil to the mixture and stir to combine.

Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pans large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optionally, sprinkle ribs with sesame seeds as a garnish.

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