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Aioli
Chipotle-Lime Aioli
Ingredients:
  • 1 cup SOOC Chipotle Olive Oil
  • 2 large egg yolks at room temperature**
  • 2 garlic cloves, smashed
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lime juice
Directions:
  1. In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.
  2. VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.
  3. Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate.

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

coleslaw.jpg
Spicy Jalapeno-Chipotle Lime Coleslaw
Ingredients:
  • 1 medium head of cabbage shredded
  • 1 recipe for Chipotle-Lime Aioli
  • 1 large jalapeno, seeded, de-ribbed and finely minced
  • 1 bell pepper, seeded, de-ribbed and finely minced
  • 1/3 cup finely shredded red onion
  • 1 tablespoon lime juice
  • Salt and fresh ground pepper to taste
Directions:
Combine all the ingredients in a large bowl and refrigerate for at least one hour.

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Blueberry Lemon Bundt cake

Ingredients:

For The Cake 
2 1/2 cups unbleached all purpose flour
1 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup sour cream
2 large eggs
1/2 cup SOOC lemon olive oil + 1 tablespoon
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 cups washed and dried blueberries (1/2 cup reserved)

For the Simple Syrup Lemon Glazed Blueberries
1/2 cup granulated sugar
2 tablespoon fresh lemon Juice or the juice of 1 large lemon

Directions:
Preheat the oven to 350 F.

Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.

In a large bowl, beat the sugar and eggs together until light yellow and thickened.  Add the lemon olive oil, lemon zest, vanilla, and sour cream.

In another bowl, whisk together the dry ingredients.  Add to the wet ingredients and whisk until no dry spots of flour remain.  Fold in the blueberries reserving 1/2 cup for decoration.

For the glaze, mix together the lemon juice and sugar in a microwave proof bowl.  Heat for 1 minute on high.  Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.

Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean.  Allow to coll for at least 20 minutes before inverting.

Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat.  Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake.  Serve immediately.

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Hummus and chips
Ingredients:
  • 1-2 Jalapeno pepper, roasted & seeds removed
  • 1 1/2 Cups chickpeas (if using canned, drain & rinse)
  • 1/4 cup tahini (sesame paste)
  • 2 Tablespoons honey
  • 1/3 Cup SOOC olive oil (suggest either the Harissa or Chipotle Olive Oil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 Tablespoons ice water
Directions:
To roast peppers: remove core and seeds from peppers and slice. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black- this took about 10 minutes. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a Ziploc bag then seal it. Set aside for 20-30 minutes. Remove peppers from the bag and peel the skin off to discard. It is okay if a little bit of char remains as it adds to the flavor.
Add the chickpeas to the bowl of your food processor and blend until they are pureed. Add the tahini, honey and jalapeno, and blend until combined, scraping down the sides if needed. Stream in the olive oil with the processor running and continue to blend until the hummus is smooth. Add the salt and pepper, blend a bit more. With the processor running, stream in the ice water and blend until smooth. Serve with tortilla chips.

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trufflesIngredients:

  • 1/2 Cup Steaming hot heavy cream
  • 1 pinch of sea salt
  • 8 ounces best quality dark chocolate in chip form, or chopped
  • 3 tablespoons SOOC dark or white balsamic – my favorite options for this are: coconut, raspberry, tangerine, strawberry, espresso, or traditional 18 year.
  • 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions:

  1. Place the chopped chocolate in a medium size heat proof bowl.
  2. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.
  3. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
  4. Have a baking sheet covered with parchment paper ready that will fit into your fridge or freezer.
  5. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
  6. Place the balls on the prepared baking sheet and then place in the fridge or freezer to firm up the truffles.
  7. Once truffles are firm, you can roll into cocoa powder or in tempered (melted) chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  Truffles can be served at room temperature.

Makes approximately 30-40 truffles

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chocolate Bundt cakeIngredients for the Cake

 

3 cups all-purpose flour +1 tablespoon
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup sour cream
3/4 cup SOOC Extra Virgin Olive Oil +1 tablespoon
1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F.

Generously grease the inside of a 10-inch bundt pan with extra virgin olive oil. Add a tablespoon of granulated sugar.  Tilt and rotate the pan to evenly distribute the sugar in the bottom and sides of the greased pan. Tap out any excess sugar.

Whisk together the flour, baking powder, salt and sift.

With an electric mixer beat the eggs until they are pale and light; slowly pour in the sugar while beating. Next whisk together the sour cream, extra virgin olive oil and vanilla and mix until incorporated.

Add the flour to the wet ingredients beating after each addition, scraping down the bowl a couple times in the process.

Bake in the center of the oven for 45-50 minutes until a cake tester or wooden skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes and then carefully invert onto a cooling rack to cool completely.

Chocolate-Raspberry Balsamic Glaze

8 oz semi-sweet chocolate chopped or in chip form
1 cup heavy whipping cream

3 tablespoons SOOC Raspberry Balsamic
Directions
In a microwave proof bowl, heat the cream on high for 1 minute.
Add the chocolate to the bowl and allow to sit for 2 minutes without stirring.  Whisk well until all the chocolate has melted and there are no lumps.  Add the balsamic and whisk well.
Pour the still warm liquid glaze over your cooled cake.  Allow the glaze to set up on the cake at room temperature for at least 30 minutes before serving.

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loafIngredients:

  • 4 1/4 cups all purpose flour
  • 1/4 cup potato flour
  • 1 tablespoon sea salt or kosher salt
  • 1 tablespoon light amber honey or granulated sugar
  • 3 tablespoons + 3 tablespoons SOOC Extra Virgin Olive Oil
  • 1 1/2 cups warm water
  • 1/2 cup whole milk
  • 2 1/4 teaspoons active dry yeast

Directions:

If using a bread machine, add all of the liquid, honey/sugar, salt, and 3 tablespoons of olive oil to the pan.  Then add both flours, followed by the yeast last.  Follow the manufacturer’s instructions for your bread machine if you intend to bake it in the machine.

If using a stand mixer or mixing kneading by hand, mix and then knead the dough for about 6 minutes.  The dough should be very soft, but not sticky.  Add more flour, in small amounts as needed to keep the dough from sticking.  Allow to rise in a warm spot for about an hour.  Lightly punch the dough down, transfer to a baking sheet lined with parchment and gently reshape in to a rustic loaf.  Cover the dough with plastic wrap lightly greased with olive oil.  Allow the dough to rise for 45 additional minutes

Preheat the oven to 375 and adjust the rack to the center of the oven.

Drizzle the loaf with two tablespoons of olive oil, and bake for about 40 minutes, until golden brown. Remove the loaf and immediately drizzle with remaining tablespoon of olive oil.  Allow to cool for at least 10 minutes before serving.  Best served warm!

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soup with Tuscan Herb Olive Oil

Ingredients :
2 – 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons SOOC Tuscan Herb Olive Oil (or SOOC Garlic Olive Oil)
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

 

Directions:
In a medium heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.  Add the onion and saute until translucent, for about 3 minutes.  Add the garlic and saute for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Add the heavy cream and Romano Cheese and stir to combine.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.  Serve immediately.

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Fontina Dip (1)

Ingredients:

  • 2 pounds Italian Fontina cheese, rind removed, cubed (1-2-inch cubes)
  • ½ cup SOOC Extra Virgin Olive Oil (Arbosana or Arbequina)
  • 8 cloves garlic, thinly sliced
  • 1 ½ tablespoon thyme leaves, minced
  • 1 ½ tablespoon rosemary leaves, minced
  • 1-2 French baguettes, sliced
  • Salt and freshly ground pepper, to taste

Directions:

  1. Place oven rack in upper portion of oven, 5 inches from the heat. Preheat broiler.
  2. Take a large, cast-iron skillet and spread an even layer of Fontina cubes along the pan. Drizzle olive oil on top.
  3. Sprinkle garlic, rosemary, thyme, salt and pepper over the top.
  4. Place in oven and bake for 5-6 minutes, until cheese is bubbly and starting to brown. Pay close attention because it is easy for cheese to burn.
  5. Remove from oven and serve immediately from skillet. Dipping slices directly into the cheese. Be careful because the skillet and cheese are really hot.

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cookies

Ingredients:

  • 1 Cup Canned Pumpkin
  • 1 Egg
  • 1/2 Cup SOOC Butter Olive Oil
  • 1 Cup Granulated Sugar
  • 2 Cups Flour
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Milk
  • 1 Tbsp. Vanilla
  • 1 11 oz. bag of Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine pumpkin, sugar, Butter Olive Oil and egg in a large bowl.  In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and stir well. (about one minute)
  3. Add vanilla and chocolate chips and stir until combined.
  4. Drop cookies on a baking sheet by spoonful.  Bake for 10-12 minutes.

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Black Bean Corn Salsa

Ingredients:

  • 2 Cups fresh or thawed frozen corn
  • 1 15 oz. can of Black Beans
  • 1 Red Pepper, diced
  • 1 Red Onion, diced
  • 1/2 Cup Fresh Cilantro, chopped
  • 1-2 Jalapeno Peppers, sliced
  • 1/4 Cup SOOC Extra Virgin Olive Oil (Harissa, Chipotle, or Cayenne Chili)
  • Juice from 2 limes
  • 1/2 tsp. Salt

Directions:

  1. Drain and rinse the black beans, and place in a large bowl.
  2. Add fresh or thawed corn, red pepper, red onion, cilantro, jalapeno peppers, Olive Oil, lime juice and salt.
  3. Still well and serve with tortilla chips

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