Ingredients: 12 large eggs 1/3 cup mayonnaise 2 teaspoons Dijon mustard1/4 cup freshly grated Parmigiano-Reggiano cheeseSalt and pepper to taste2 teaspoons of Amphoras white/black truffle oil Drizzle of Amphoras Cobrancosa Extra Virgin Olive OilFresh chives to garnishProducts You Will Need:White Truffle OilBlack Truffle OilCooking 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...
Ingredients: 1lb. of Dried Rinsed Great Northern White Beans2 inch sprig of fresh rosemary4 cups low chicken or vegetable stock and water to cover beans1 medium onion, diced2 whole garlic cloves, smashed1 large carrot, peeled and diced1 large celery rib, diced12 oz. can of diced tomatoes in juice2 teaspoon of sea saltdash of pepper to tasteFinish 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...
Ingredients: 1 pound fresh, whole almonds (about 3 1/2 cups)1/4 cup + 1 tablespoons of Organic Garlic Olive Oil2 teaspoons fine to medium sea salt - or to taste1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnishProducts You Will Need: Garlic Olive OilCooking 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...
Ingredients:Summer heirloom tomatoesTraditional BalsamicMozzarella di BufalaSea saltProducts You Will Need:
Traditional Style (Aged up to 18 years)Australian HojiblancaCooking 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
Ingredients: 4 medium sweet potatoes, peeled and each cutlengthwise into 8 wedges1/3 cup Delizia Cinnamon-Pear Balsamic 2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil3/4 teaspoon kosher salt or sea saltProducts You Will Need: Butter Flavored Olive Oil Cinnamon Pear BalsamicCooking 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...
