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Con’ Olio Oils & Vinegars |
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10000 Research Blvd. Suite 130 Austin, TX |
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512.342.2344 |
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Poulet Grand-Mère This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty French bread in. It's also lovely served over pasta, rice or quinoa. Ingredients 1 whole free range chicken split in half 2 pounds small new potatoes 1 pound of whole cremini mushrooms 2 large carrots roughly chopped in to 1/2" pieces 2 onions peeled and cut in to wedges about 1 inch at the thickest part 10 cloves of garlic 1 1/2 cup of white wine 1/2 cup high-polyphenol EVOO 4" sprig of fresh rosemary Sea salt & fresh ground pepper to taste Directions Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables. Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange skin side up on the rack above the vegetables. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 degrees. Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with. This is could also be a one dish meal. Serves 6
Whole Wheat Arbequina Zucchini Bread 2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 large eggs 1 cup super fresh Arbequina EVOO 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 2 cups grated zucchini •1 cup chopped walnuts (optional) Directions 1. Grease and flour two 8 x 4 inch pans. Preheat oven to 350degrees F. 2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 3. Beat eggs, olive oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts (if using) until well combined. Pour batter into prepared pans. 4. Bake on the center rack for 45 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Truffled, Soft Scrambled Eggs 5 large eggs 1 pinch (about 1/2 tsp.) Con’ Olio Black Summer Truffle Sea Salt 1 tablespoons unsalted butter 1/2 teaspoon Con’ Olio White or Black Truffle Oil 2 tablespoons crème fraiche 2 chives, thinly sliced Fresh ground white pepper to taste
Whisk the eggs until frothy; add the pinch of truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated. Serves 2
Bacon Cheddar Quiche Here for your consideration is an easy, savory quiche with a simple yet delicious crust made with evoo. This crust brings more to the party than texture and ease of preparation.
For The Crust 2 cups white whole wheat or all purpose flour 1 teaspoon salt 1/2 cup fruity, very fresh EVOO such as picholine, ascalano or hojiblanca 1/2 cup ice cold water
Preheat the oven to 375. Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the EVOO together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan For the Quiche Filling 8 large eggs 1 1/2 cups heavy cream 1 teaspoon kosher salt 2 packed cups washed, dried and roughly chopped fresh spinach 1/2 pound of bacon pre-cook weight that has been diced and browned 1 1/2 cups finely grated guyere cheese
In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.
Turkey Mole Recipe Ingredients 2 pound boneless skinless turkey breast cut into “turkey tenders” 1 medium yellow onion, peeled and quartered 6 cloves garlic, peeled and smashed 1 sprig fresh oregano ¼ cup packed chopped cilantro Mexican rice, accompaniment Chopped cilantro leaves, for garnish Corn tortillas on the side Mole Sauce: 8 dried ancho chilies, stemmed and seeded 4 pasilla chilies 1 quart chicken stock 5 tablespoons Con’ Olio Chipotle EVOO 4 tablespoons pumpkin seeds 1 medium yellow onion, diced 3 cloves garlic, crushed 1/2 cinnamon stick, broken into pieces 3 black peppercorns 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into small pieces 1/3 cup Con’ Olio Dark Chocolate Balsamic Vinegar 3/4 teaspoon salt Directions
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend. In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas. Serves 6
Banana Bread Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Con’ Olio’s All Natural Butter EVOO.
In a large bowl whisk together thoroughly: 1 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon cinnamon (optional) In a separate bowl blend together 6 tablespoons Con’ Olio’s All Natural Butter EVOO 2/3 cup sugar
2 large eggs, lightly beaten Fold in until combined: 1 cup mashed very ripe bananas (about 2) 1/2 cup toasted chopped walnuts or pecans (optional
Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.
Salmon with Creamy Balsamic Ingredients
Fresh Cherve Drizzled with Aged Golden Peach Balsamic Reduction This application is easy, elegant and delicious. Use only the finest quality, fresh goat cheese here. The golden peach reduction compliments the creamy, slightly salty, tangy goat cheese perfectly. It adds a mellow sweetness, the complex flavor of ripe peach and naturally caramelized dried fruit notes. 8 oz. fresh cherve In a 2 quart sauce pan over very low heat, gently simmer the balsamic and reduce by half, approximately one cup. The condiment should never be allowed to boil or the natural sugar will burn and become bitter. The pot should be watched carefully. The process can take as long as 30 minutes but the results will be worth the effort. The finished reduction should be thick and light amber in color. Once smell slightly of caramel and complex fruit. Allow to cook completely and then transfer to a jar. Once allowed to sit, and cool the flavor will become more complex. It can be kept on the counter or in the refrigerator, however refrigeration is not necessary. Use to glaze pork, poultry, ribs, and fresh fruit or paired with cheeses.
Decadent Chocolate & Aged Espresso Balsamic Fudge 10 oz. Heavy Cream 4 oz. Con’ Olio Aged Espresso Balsamic 1 pound (about 2 cups) semi-sweet chocolate chips 3 Tbs. unsalted butter cut in to small pieces 1/4 tsp. sea salt 1/2 tsp. vanilla extract
Butter a 9x13" baking pan and line with parchment that overhangs the sides. In a metal bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, stirring constantly until the chocolate has completely melted. The mixture will be very thick. Pour in to the prepared pan. Allow to cool to room temperature and cut in to squares. Sprinkle a few grains of sea salt on each square. Makes about 3 pounds of fudge.
Dark Chocolate Balsamic Tiramisu Ingredients 6 egg yolks 4 tablespoons sugar 1 pound mascarpone (at room temperature) 1 3/4 cups cooled, espresso 3 tablespoons Con’ Olio Aged Dark Chocolate Balsamic 24 ladyfingers 1/3 cup bittersweet chocolate shavings
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined. In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart. Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.
Dark Chocolate & Aged Vanilla Balsamic Truffles 1 pound quality dark chocolate, chopped (Cocoa 56%+) 8 oz. heavy whipping cream 2 tbs. Con’ Olio Aged Vanilla Balsamic 1/3 cup good quality cocoa powder 1/4 teaspoon salt Instructions: Place chopped chocolate in a wide, heatproof bowl; (place in a stand-mixer bowl. This way you can melt the chocolate and then whip it, using only one bowl.) In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
You should end up with a smooth, glossy mixture referred to as ganache. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredge the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
French Beignets w Aged Black Cherry Balsamic Reduction Beignet Ingredients 1/2 cup boiling water 2 tbsp. unsalted butter 1/4 cup sugar 1/2 tsp. salt 1/3 whole milk 1/2 pkg. yeast 1/4 cup warm water 2 eggs, beaten 3 3/4 cups sifted flour Powdered sugar, for dusting Directions Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar. Makes around two dozen.
Trifle w Butter & Lemon EVOO & White Peach Balsamic For The Pound Cake (Makes 2 cakes) 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour 1 tablespoon sea salt 2 sticks softened unsalted butter, plus more for pans 1/2 cup Con’ Olio Lemon EVOO 1/2 cup sour cream 2 cups sugar 1 teaspoon pure vanilla extract 9 large, room-temperature eggs 2 tablespoons sanding sugar
Directions 1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. 2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. 3. Lightly beat eggs with the lemon EVOO, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. 4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. For the Lemon Curd 3/4 cup freshly squeezed lemon juice 1 tablespoon lemon zest 2 teaspoons cornstarch 2 whole large eggs plus 2 large yolks 4 Tbs. of Con’ Olio Butter EVOO 1 cup granulated sugar Directions Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter EVOO until smooth. Chantilly Cream 2 cups heavy whipping cream, chilled 1/3 cup granulated sugar 2 teaspoons good quality vanilla extract Directions 1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated. Fresh Berries 2 pints of fresh berries such as strawberries (halved), black berries, raspberries and or blueberries 1/2 cup Con’ Olio Peach White Balsamic Directions: Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.
To Assemble the Trifle 1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Con’ Olio’s Peach White Balsamic on to the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat this layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig. Serves 10 -12 generously
Malbec Wine & Aged Vanilla Balsamic Poached Baby Asian Pears This is a lovely way to preserve and enjoy the bounty of the season. 1 1/2 cups Malbec or red wine 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered 1 cup water 1/2 cup sugar 1 cinnamon stick 1 whole star anise 1 cup Con’ Olio Aged Vanilla balsamic 2" strip of orange zest
Peel, stem and quarter the fruit. Add all ingredients to a heavy, large pot. Simmer on over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its' syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves. This makes a great gift to jar and give away. Cheers!
Peach White Balsamic Bellini Stone fruit is just around the corner. So are the warmer months of late spring and summer. This is a supremely tasty beverage to enjoy with brunch or anytime actually. 1 Cup Peach White Balsamic 1 pound peeled, sliced ripe peaches or 1 16-ounce bag frozen peaches, defrosted 1 bottle chilled Prosecco or other sparkling white wine A sprig of mint or fresh raspberries for garnish Serves 4-6 Whole Wheat Arbequina-Zucchini-Cranberry Muffins makes 12 muffins Muffins 1 cup unbleached all-purpose flour 1 cup white whole wheat flour 1/2 cup (3 1/2 ounces) sugar 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 cup (2 ounces) chopped walnuts, toasted 1/2 cup dried cranberries 2 large eggs, beaten 1/2 cup (4 ounces) milk 1/2 cup Ultra Fresh Portuguese Arbequina 1 cup packed shredded unpeeled zucchini Frosting (optional) 8 oz. cream cheese at room temperature 1/2 cup heavy whipping cream (chilled) 1/2 cup granulated sugar 1 tablespoon ground cinnamon Preheat the oven to 400°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Stir in the walnuts and cranberries. In a smaller bowl (or a 2-cup measuring cup), combine the eggs, milk, and olive oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips. Cool 5 minutes on a rack. While the muffins are baking, prepare the frosting. In a large mixing bowl or in the bowl of a stand mixer beat the cream cheese and sugar and cinnamon until smooth on medium speed (about two minutes) slowly add the cream and continue mixing until thick and spreadable, approximately two more minutes. Refrigerate the frosting until the muffins are cooled to room temperature. Frost and enjoy!
Grilled Radicchio & Romaine with Shaved Pecorino Romano 1/3 cup Con’ Olio Nocellara extra-virgin olive oil 1/4 cup Con’ Olio Lemon 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 Preparation 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.
Rosemary, Shallot, Focaccia with Cerasuola Extra Virgin Olive Oil 1 1/2 cups warm water 3 tablespoons Con’ Olio's Cerasuola Extra Virgin Olive Oil (plus additional 1/4 cup for drizzling) 1 1/4 teaspoons salt 3 1/2 cups unbleached all purpose flour 1 tablespoon instant yeast 1/4 cup thinly sliced shallots 2 teaspoons fresh rosemary, chopped 1 teaspoon coarse sea salt for sprinkling on top(optional) Directions Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Distribute sliced shallots and chopped rosemary evenly over the surface of the dough. Drizzle dough with 1/4 cup Cerasuola extra virgin olive oil and sprinkle with sea salt, if desired. Bake the bread till its golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Natural High-Oleic, EVOO Peanut Butter Peanut butter is a pantry staple for most folks. If you have kids, chances are you have a few jars stashed in the cupboard. What many people don't know is that the average jar of name brand peanut butter contains loads of dangerous hydrogenated fats, sodium and sugar.
The following recipe is developed using fresh, high-oleic extra virgin olive. When the right olive oil is used for this recipe, its' flavor takes a back seat to the rich flavor of roasted peanuts. You will be hard pressed to detect it and your heart will thank you for the change. 2 Cups roasted, unsalted peanuts 1/2 tsp. salt (optional) 1 Tbs. granulated sugar(optional) 1/4 cup Con’ Olio's High Oleic, High Polyphenol Picual, Frantoio or Leccino EVOOs Place the peanuts in the jar of your blender. Add the salt and sugar if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks.
Makes 1 1/2 cups natural peanut butter
Asiago & White Truffle Mashed Potatoes Ingredients: 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half & half 1 tablespoon White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsley for garnish Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Cranberry & Balsamic Onion Marmalade 2 tablespoons Fused Blood Orange Extra Virgin Olive Oil 1 cup sliced onion loosely packed about one half an onion 1 teaspoon kosher salt fresh cracked pepper 2 cups fresh cranberries 1/2 cup brown sugar 1/2 cup Pomegranate Balsamic 1/4 Freshly squeezed orange juice Heat the olive oil in a medium saucepan over medium heat. Add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.
Lavender Balsamic Glazed B-B-Q Ribs Marinade For the Ribs: 4 racks (8 pounds) baby back ribs 12 garlic cloves, mashed or minced 3 Tbs. Lavender Balsamic 3 Tbs. dark brown sugar 1 Tbs. Toasted Sesame Oil 1 Tbs. Sea Salt For the Glaze: 3/4 cup Lavender Balsamic 3 Tbs. honey 2 Tbs. Soy Sauce 1 teaspoon Toasted Sesame Oil Toasted sesame seeds for garnish - optional For the marinade: Mix together the Lavender balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
For the Glaze: Combine the Lavender balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
Goat Cheese Ravioli with Caramelized Shallots & Mushroom Sage Sauce For The Pasta Dough 2 cups all purpose flour 3 large, fresh eggs Filling 8 oz. fresh goat cheese 1 large egg 1 teaspoon salt Fresh ground pepper Sauce 1/3 cup thinly sliced shallots 1/3 cup heavy whipping cream 1/3 cup white wine 2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil 2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to taste Directions Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.
Creamy Goat Cheese Pesto 2 cups packed fresh basil leaves ½ cup Con’ Olio Garlic Extra Virgin Olive Oil ½ cup freshly grated Parmesan Cheese 8 oz. fresh Chevre goat cheese ½ Teaspoon Salt Put the goat cheese, basil, garlic olive oil, grated Parmesan and salt in a food processor or blender and process to a smooth paste. Use immediately as a dip, spread or served over hot pasta.
Makes 3 ½ cups
Chipotle Grill Marinade ½ cup Con’ Olio Chipotle Extra Virgin Olive Oil ¼ cup fresh squeezed lime juice 1 Tablespoon minced garlic 2 Teaspoon salt 1 Teaspoon pepper Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2hours. Grill and enjoy!
Teriyaki Grill Marinade ½ cup Con’ Olio 18 Yr Traditional Balsamic Vinegar ½ cup soy sauce ½ cup Con’ Olio Garlic Extra Virgin Olive Oil 2 Tablespoons fresh grated ginger Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1 - 2 hours. Grill and enjoy!
White Truffle Roasted Potatoes 4-6 large Yukon gold potatoes 2 Tablespoons Con’ Olio White Truffle Oil 2 Tablespoons Con’ Olio Traditional Balsamic vinegar 2 Tablespoon fresh snipped chive 2 Teaspoons Con’ Olio Sea Salt 1 Teaspoon fresh ground Con’ Olio peppercorns Directions Pre-heat the oven to 400 degrees. Wash and quarter the potatoes and place on a parchment lined baking sheet. Begin a thin drizzle of White Truffle oil and then the Balsamic vinegar over the potatoes and season with sea salt and pepper. Put in oven on center shelf and bake for 45 minutes. Remove from oven, sprinkle with fresh chive and serve.
Black Truffle Popcorn 3-quart sauce pan with lid. 1/3 cup high quality popcorn kernels. 2 Tablespoons vegetable oil 1 Tablespoon Con’ Olio Black Truffle oil Sea salt to taste Pour vegetable oil in the pan and rotate to cover bottom. Place pan on stove and let heat for a minute or so over medium high heat. Put three popcorn kernels in the pan. When one or two of them pop, cover the bottom of the pan with popcorn. Place the top on the pan ajar. The popcorn should start popping in a minute or so. Continuously shake the pan across the burner until popping reaches a crescendo. Pour truffle oil in to a large bowl and swirl to distribute evenly. Immediately add the hot popcorn to the bowl and toss gently to coat popcorn with truffle oil. Add salt to taste.
Tabatha’s Summer Salad Dressing 3/4 cup Con’ Olio Garlic EVOO 1/4 cup Con’ Olio Golden Pineapple White Balsamic Vinegar Add salt and pepper to taste Whisk in a glass bowl and drizzle over your favorite green salad or pasta!
Orange Cranberry Oatmeal Cookies Copyright 2009 Debbie King, MS RD LD Makes about 2½ dozen cookies 1 stick butter or margarine ¼ cup Blood Orange infused Olive Oil ½ cup evaporated cane juice (or white sugar) ½ cup sucanat (or brown sugar) 1 ½ teaspoons vanilla extract 2 eggs or egg substitute equivalent ½ teaspoon salt 1 teaspoon baking powder ¾ cup all-purpose flour ¾ cup whole wheat pastry flour 2 cups oats (not instant) ¾ cup dried cranberries Directions: Pre-heat oven to 350 degrees In a medium mixing bowl cream together with electric mixer butter, oil, sugar, and vanilla. Then add eggs one at a time until well blended. Then add all-purpose flour, salt, and baking powder, mix on low speed until just incorporated. Repeat with whole wheat pastry flour. When flour is incorporated add oats and cranberries mixing on low speed until well distributed. Scoop by the Tablespoon on to a baking sheet covered with cooking spray. Bake for 8-10 minutes, cookies will be lightly brown on top when done. Remove from heat and place on cooling racks. Store in a tightly sealed container or zip-type storage bags. These also freeze well. Alternatives: Add 1 cup white chocolate chips, or ½ cup chopped pecans.
Maple Orange Granola Copyright 2009 Debbie King, MS RD LD In a small bowl measure: 2 Tablespoons light flavored olive oil 2 Tablespoons orange-infused olive oil 1/3 cup Dark Maple Syrup 1 Tablespoon pure vanilla extract ½ teaspoon salt Whisk together and set aside.
In a large bowl measure: 4 cups old fashioned oats ¼ cup turbinado sugar (could use brown sugar) ½ cup unsweetened coconut ½ cup ground flax seed, or wheat germ ½ pecans or walnuts, chopped Toss together, then add liquids and continue tossing until the dry ingredients are coated with the liquid. Spread on a large baking sheet with a rim. Place in the oven at 225 degrees for 1½ -2 hours. Stir every 20-30 minutes so it toast evenly. Remove from heat, let cool and store in an airtight container at room temperature for up to 2 weeks. It will keep in the freezer for 2-3 months. Great served with dried cranberries and milk or alternate dairy beverage.
Grapefruit White Balsamic Jelly 4 1/2 cups Con’ Olio Grapefruit White Balsamic 2 cups sugar 1 (3 ounce) envelope liquid pectin Directions: Measure exactly 4 1/2 cups of balsamic into a 6-quart pan. Stir sugar into the balsamic in the pan. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute. Skim off any foam. Ladle into jars, seal and process 8 minutes.
Wild Mushroom Sage EVOO Croutons 1/2 cup Con’ Olio Wild Mushroom & Sage EVOO 1/2 tablespoon kosher salt 1/2 teaspoon fresh ground pepper Directions: Preheat the oven to 375. Cut fresh or day old french bread in to 1" cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss four cups of bread cubes with 1/2 cup of Con’ Olio Wild Mushroom-Sage Extra Virgin Olive Oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning.
Kiwi Sorbet With Whole Fruit Lemon Extra Virgin Olive Oil 6 cups fresh peeled, chopped ripe kiwis, semi-soft and very sweet 1/4 cup agave nectar, honey or granulated sugar (optional) 1/4 cup Whole Fruit Lemon Extra Virgin Olive Oil Directions: Put the peeled chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time. Chill & Enjoy! Makes 6 1/2 cups of sorbet or approximately 12 servings
Cinnamon Pear Balsamic Chops 2 pounds pork chops 1/2 cup Con’ Olio EVOO 1/4 cup Con’ Olio Cinnamon Pear Balsamic Vinegar Sea salt and ground black pepper to taste Mix balsamic, olive oil & salt and pepper in a glass bowl and pour in over chops, seal in a Ziploc and refrigerate for 2 hours. Grill over medium heat for 5 minutes a side.
Lemon Olive Oil Pound Cake 3 Cups all-purpose flour 3 tbsp. Grated lemon zest 2 tsp. Baking Powder 2 tsp. Vanilla ¼ tsp. Kosher Salt 4 Large cold eggs plus 1 cold egg yolk 2 Cups Sugar 1/2 Cup Vanilla Soy Milk 1 Cup Con' Olio Lemon EVOO 1/2 Cup Sour Cream Prep: Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment. Mix the flour, baking powder and salt thoroughly in a large bowl and sift together. Set aside. In the bowl of a stand mixer, using the whisk attachment beat the sugar, lemon olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50 – 60 minutes or until a skewer comes out clean. Cool the pans on a rack. p.s. Drizzle with a Strawberry Balsamic reduction on top! Decadent! |
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