Recipes

July 30, 2015

Posted in Appetizers


Truffled Deviled Eggs

Ingredients:

12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper to taste
2 teaspoons of Amphoras white/black truffle oil
Drizzle of Amphoras Cobrancosa Extra Virgin Olive Oil
Fresh chives to garnish

Products You Will Need:

White Truffle Oil
Black Truffle Oil

Cooking Instructions:

Place eggs and water to cover in a saucepan; bring to a boil. Remove from heat, and let stand, covered, 10 minutes. Drain eggs, and rinse with cold water for several minutes. Peel eggs, and cut in half lengthwise.

Place 6 egg halves (including whites) and all additional egg yolks in a food processor. Add mayonnaise, mustard, and 1/4 cup grated cheese; blend well. Add salt, pepper, and truffle oil. If too thick, add Cobrancosa olive oil (or more truffle oil if you want a stronger flavor), 1/2 teaspoon at a time, to desired consistency.

Place mixture in a pastry bag with a plain or star-shaped tip (or a small zip-top plastic bag with a corner cut out), and pipe mixture into remaining egg halves. Garnish, if desired.


Cooking Time : 10 min
Servings : 24
July 30, 2015

Posted in Appetizers


Rachels Famous Tuscan White Bean Spread

Ingredients:

1lb. of Dried Rinsed Great Northern White Beans
2 inch sprig of fresh rosemary
4 cups low chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
1 large carrot, peeled and diced
1 large celery rib, diced
12 oz. can of diced tomatoes in juice
2 teaspoon of sea salt
dash of pepper to taste
Finish it with approximately 1/3 cup of Amphoras fresh Mission Extra Virgin Olive Oil. (Drizzle over Top)

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

Cooking Instructions:

In a 6 quart or larger stock pot, add all of the ingredients except for the olive oil. Bring to a simmer over medium heat /low heat, partially covered for 4 hours or until the beans are tender and fully cooked through. Add more water if necessary. Allow beans to cool completely.

In the bowl of a food processor ladle 2 cubs of the beans and the liquid they were cooked in. Add 1/4 cup of Mission Extra Virgin Olive Oil and process until smooth. Drizzle 2 to 3 tbs of the remaining Extra Virgin Olive Oil over the top. Serve with bread crackers, pita or rice. Enjoy!

Cooking Time : 4 hours
Servings : 8-10

July 30, 2015

Posted in Appetizers


Local Almonds Slow Roasted in Organic Garlic Olive Oil With Fresh Rosemary

Ingredients:

1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt - or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnish

Products You Will Need:

Garlic Olive Oil

Cooking Instructions:

Preheat the oven to 300.

Line a rimmed baking sheet with parchment paper.

In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve

Cooking Time : 40 min
Servings : 10-12

July 30, 2015

Posted in Appetizers


Insalata Caprese

Ingredients:

Summer heirloom tomatoes
Traditional Balsamic
Mozzarella di Bufala
Sea salt

Products You Will Need:

Traditional Style (Aged up to 18 years)
Australian Hojiblanca

Cooking Instructions:

Fresh basil can be made in to a chiffonade or used as a whole sprig. I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden. A drizzle of Ultra fresh aciete nuevo Arbosana or Hojiblanca extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.

Cooking Time : 5-10 min
Servings : 4-6

July 30, 2015

Posted in Appetizers


Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:

4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt

Products You Will Need:

Butter Flavored Olive Oil

Cinnamon Pear Balsamic

Cooking Instructions:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Cooking Time : 45 min
Servings : 4-6

July 30, 2015

Posted in Appetizers


Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic

Ingredients:

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Amphora Persian Lime Olive Oil
1/3 cup of Amphora Coconut White Balsamic gently reduced by half and cooled.
 

Products You Will Need:

Persian Lime Olive Oil
Coconut White Balsamic
 

Cooking Instructions:

Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month. Makes approximately 8 cups of granola!
 
Cooking Time : 1 hour
Servings : 2-4