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Posts Tagged ‘traditional’

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Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Serve bread fresh and warm, with your favorite SOOC olive oil, ground pepper and SOOC balsamic vinegar.

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salmonIngredients:
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
Instructions:
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!

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olive oil and balsamic vinegar

Cherry Lime Vinaigrette Dressing

  • 1 cup SOOC Persian Lime Olive Oil
  • 1/4 cup dried cherries
  • 1/4 cup SOOC Black Cherry Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

  • 1/3 cup SOOC Persian Lime Olive Oil
  • 2 Tbsp Honey
  • 1 Tbsp Fresh Lime Juice
  • 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

  • 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
  • 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
  • 1 tsp Dijon mustard (or horseradish mustard)
  • 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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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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Ingredients:

4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper25746_l
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
Dried oregano
Sea salt
SOOC Koroneiki EVOO
SOOC Traditional 18-year Balsamic
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
Pickled pepperoncini hot peppers (garnish)

Directions:

Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core.  Slice the cucumber into 1/4-inch slices, cutting slices in half, and peeling if desired.  Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings. Salt lightly, to taste.

Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano. Pour olive oil over the salad, and toss. Just before serving, top the salad with Feta cheese and olives.  Drizzle balsamic vinegar over the top, and garnish with hot peppers. For a more traditional option, serve over a bed of fresh greens.

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Balsamic Bloody Mary

24 ounce(s) vegetable cocktail, like V8
1 teaspoon(s) celery seed
1 tablespoon(s) freshly ground black pepper
Juice of 1 lime
Juice of 1 lemon
3 tablespoon(s) freshly grated horseradish
1 teaspoon(s) Worcestershire sauce
Tabasco sauce, to taste
8 ounce(s) vodka
4 stalk(s) celery, with leaves
1  lime, cut into wedges
4 teaspoon(s) or more of Traditional 18 year balsamic vinegar

Directions

In a large pitcher, combine the vegetable cocktail, celery seed, pepper, citrus juices, 2 tablespoons of the horseradish, Worcestershire sauce, and Tabasco and stir well to combine. Cover and refrigerate for 1 hour.

Fill 4 glasses with ice. Add 2 ounces vodka to each and fill 3/4 full with the vegetable cocktail. Sprinkle with remaining horseradish, place 1 celery stalk in each glass, and squeeze a lime wedge over each glass before dropping the wedge into the glass. Float a teaspoon of balsamic vinegar on the top of each and serve.

From Mario Batali Holiday Food: Family Recipes for the Most Festive Time of the Year ©2000 Random House Inc – Buy the book

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