Recipes

October 29, 2015

Posted in Vegetables


Cranberry-Pear Balsamic Glazed Butternut Squash with Rosemary

Ingredients:
1 - 2 pound butternut squash peeled, seeded and diced into 1" pieces (about 3 cups)
1/3 cup cranberry-pear white balsamic
1 tablespoon "sweet" fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina
3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
Sea salt & fresh cracked pepper to taste

Products You Will Need:
Cranberry Pear White Balsamic
Australian Hojiblanca

Cooking Instructions:
Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Cooking Time : 30-35 min
Servings : 4-6
August 06, 2015

Posted in Vegetables


Truffled Cauliflower Gratin

Ingredients:
1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Products You Will Need:
White Truffle Oil

Cooking Instructions:
Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Cooking Time : 25-30 Min
Servings : 6
August 06, 2015

Posted in Vegetables


Roasted Garlic with Robust Spanish Hojiblanca

Ingredients:
7-9 firm, whole heads of garlic, with the stem end sliced off. (Do not slice the root end or the bulb may fall apart)
1/3 cup Fresh, Robust, High Poly, High Oleic, Low FFA extra virgin olive oil such as Ogliarola, Hojiblanca, California Organic Mission, etc.

Products You Will Need:
New Organic California Mission (Early Harvest)

Cooking Instructions:
Preheat the oven to 400. In a pie tin, cake pan, or other shallow oven proof baking vessel, place the garlic heads cut side up. Drizzle each head generously with approximately two teaspoons of extra virgin olive oil.

Seal the pan tight with aluminum foil and bake for 35-40 minutes, until the garlic is fragrant, soft, and golden brown.

Cooking Time : 35-40 min
Servings : 7-9
August 06, 2015

Posted in Vegetables


Pan Roasted Roman Cauliflower with Caramelized Garlic, Red Pepper & Pecorino Over Hand Made Papparde

Ingredients:
1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
8 medium cloves of garlic (sliced thin)
1/2 cup Arbequina IOO346
1/2 teaspoon red pepper flakes (optional)
1/2 cup good quality fresh grated Pecorino cheese
1/2 cup heavy cream
sea salt & fresh ground pepper to taste

Products You Will Need:

Cooking Instructions:
If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe. If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.

Bring a large pot of salted water to a boil. In a large saute pan, heat the Arbequina over medium heat. Add the garlic and saute until light golden brown (be very careful not to burn the garlic) Blanch the cauliflower florets for 2 minutes. Remove, drain, and add to the saute pan with the garlic along with the red chili flakes.
Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges. Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic. Simmer for a minute until slightly thickened, and add a few grinds of fresh ground pepper. Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets. Adjust seasoning with salt to taste. Add more cheese to serve.

Cooking Time : 6-10 min
Servings : 4-6
August 06, 2015

Posted in Vegetables


Honey Serrano Vinegar Pickled Heirloom Beets

Ingredients:
2 lbs small to medium sized beets scrubbed washed and trimmed
1 tablespoon high polyphenol extra virgin olive oil
Approximately 2 cups honey serrano vinegar

Products You Will Need:
New Organic California Mission (Early Harvest)
Serrano and Honey Vinegar

Cooking Instructions:
Preheat the oven to 375. Line a baking sheet with aluminum foil. Wash and scrub the beets thoroughly. Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil. Roast the beets for approximately an hour, depending on size. If using large beets, it may take up to 2 hours for the beets to roast. Check to see if they are done by piercing the beet with a paring knife. If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets into 1 inch wedges circles or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover.

Refrigerate the beets for 24 hours, and enjoy.

Cooking Time : 1 1/2 -2 hrs
Servings : 6-8
August 06, 2015

Posted in Vegetables


Grilled Radicchio & Romaine with Shaved Pecorino Romano

Ingredients:
1/3 cup Delizia Nocellara extra-virgin olive oil
1/4 cup Delizia Oregano White Balsamic Condimento
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

Products You Will Need:
Oregano White Balsamic

Cooking Instructions:
Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.

Prepare grill (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Cooking Time : 6 min
Servings : 6-8
August 06, 2015

Posted in Vegetables


Confit of Tomatoes, Peppers, & Sweet Red Onions

Ingredients:
1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup fresh, herbaceous-green 300+ poly EVOO such as Leccino IOO302, or IOO301 Frantoio
1/3 cup crisp, good quality white wine
1 tablespoon Traditional Balsamic Condimento
2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste

Products You Will Need:

Cooking Instructions:
Adjust rack to middle of oven, and preheat to 300.

In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.

Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes. Slow roast for 4 - 4 1/2 hours.

The resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.

Cooking Time : 4-4 1/2 hrs
Servings : 8-10
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