Archive for October 31st, 2010

Perfect with spicy grilled shrimp!

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup SOOC Grape Seed Oil

1/2 cup SOOC Persian Lime Extra Virgin Olive Oil


Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the Grape Seed oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

Makes approximately 1 cup.

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Beignet Ingredients

1/2 cup boiling water 2 tbsp. unsalted butter
1/4 cup sugar
1/2 tsp. salt
1/3 whole milk
1/2 pkg. yeast
1/4 cup warm water
2 eggs, beaten
3 3/4 cups sifted flour
Powdered sugar, for dusting

    Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar.
    Makes around two dozen.
    For The Aged Blackberry-Ginger Balsamic Reduction
    1 cup SOOC Blackberry-Ginger Balsamic
    In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%.  You should have 1/2 cup.  Allow to cool to room temperature which will thicken it further. Serve with warm beignets.

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    The Cupcakes
    2 2/3 cups all purpose flour
    2 tsp. baking soda
    2 tsp. baking powder
    2 tsp. ground cinnamon
    1/4 teaspoon fresh grated nutmeg
    1 tsp. salt
    1 15 oz. can solid pack pumpkin (1 3/4 cups)
    1 cup granulated sugar
    1 cup dark brown sugar
    1 cup sweet Extra Virgin Olive Oil such as Arbequina EVOO or Sweet Barnea EVOO
    4 large eggs

    Preheat the oven to 350 degrees and line three standard muffin tins or one giant muffin tin with cupcake papers.  Sift together the flour, baking soda, cinnamon, nutmeg and salt.  In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil.  Add the eggs one at a time beating after each addition.

    Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen.  Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.

    Makes 36 standard cupcakes or 12 giant cupcakes

    Cinnamon-Vanilla Buttercream
    1 cup granulated sugar
    4 large egg whites
    1 teaspoon cinnamon
    2 teaspoons vanilla extract
    1/4 tsp. salt
    3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)

    Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes)  Remove the bowl from the heat.  Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes).  Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.

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    2 cups white whole wheat flour
    2 cups ground whole grain corn meal
    1 tablespoon baking powder
    1 teaspoon salt
    1 cup whole milk
    2 large eggs
    1/2 cup whole milk yogurt
    1/2 cup honey
    1/2 cup SOOC lemon extra virgin olive oil
    fresh grated zest from one lemon
    2 cups fresh or frozen blueberries


    Preheat the oven to 400 degrees.  Grease or line muffin cups or miniature loaf pans.  In a large bowl, mix together the dry ingredients.  In a separate bowl mix the wet ingredients and lemon zest.  In three separate additions, add the went ingredients to the dry, scraping down the bowl.  Gently fold in the berries.  Fill the muffin cups or loaf pans half way with batter.  Bake in the center of oven for 20-25 minutes until a tester inserted in to the middle comes out clean.  Makes 18 standard size muffins or one dozen muffins and one large or two miniature loaf pans.


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    For The Pasta Dough
    2 cups all purpose flour
    3 large, fresh eggs

    8 oz. fresh goat cheese
    1 large egg
    1 teaspoon salt
    Fresh ground pepper
    1/3 cup thinly sliced shallots
    1/3 cup heavy whipping cream
    1/3 cup white wine
    2 tablespoons of SOOC Mushroom-Sage Extra Virgin Olive Oil
    2 tablespoons chopped Italian parsley, sea salt and fresh cracked pepper to taste 

    Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1″ of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper.

    Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in Mushroom-Sage EVOO over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.
    Pour the warm cream sauce over the the raviolis and toss. Serve immediately. 

    Serves 4

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    Banana Bread

    Preheat the oven to 350.  Thoroughly grease a standard loaf pan with one teaspoon of SOOC Butter Extra Virgin Olive Oil.

    In a large bowl whisk together thoroughly:
    1 cup all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon salt
    2 teaspoons baking powder
    1 teaspoon cinnamon (optional)

    In a separate bowl blend together:
    6 tablespoons SOOC Butter Extra Virgin Olive Oil
    2/3 cup sugar
    2 large eggs, lightly beaten

    Fold in until combined:

    1 cup mashed very ripe bananas (about 2)
    1/2 cup toasted chopped walnuts or pecans (optional)

    Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix.  Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before taking out of pan to cool completely on the rack.

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    Serves 6

    2 pound boneless skinless turkey breast cut into “turkey tenders”
    1 medium yellow onion, peeled and quartered
    6 cloves garlic, peeled and smashed
    1 sprig fresh oregano
    ¼ cup packed chopped cilantro
    Mexican rice, accompaniment
    Chopped cilantro leaves, for garnish
    corn tortillas on the side
    Mole Sauce:
    8 dried ancho chilies, stemmed and seeded
    4 pasilla chilies
    1 quart chicken stock
    5 tablespoons Stillwater Olive Oil Co. Chipotle Extra Virgin Olive Oil
    4 tablespoons pumpkin seeds
    1 medium yellow onion, diced
    3 cloves garlic, crushed
    1/2 cinnamon stick, broken into pieces
    3 black peppercorns
    1/2 teaspoon coriander seeds
    1/2 corn tortilla, torn into small pieces
    1/3 cup Stillwater Olive Oil Co. Dark Chocolate Balsamic Vinegar
    3/4 teaspoon salt

      In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes.  Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
      In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds.   Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to purée to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat.
      Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
      To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
      Serves 6

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