Cranberry-Pear Glazed Butternut Squash With Rosemary
1 – 2 pound butternut squash peeled, seeded and diced in to 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
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.
Oh yeah baby! This recipe couldn’t be more simple or flavorful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
Pomegranate Balsamic Grill Sauce
1/3 cup Pomegranate Balsamic
1/4 cup Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Well, you don’t need to make your own mozzarella fresca, but it’s super duper easy, fun, and I can’t emphasize exactly how mouth watering fresh, homemade mozzarella is when drizzled with a bright, peppery herbaceous extra virgin olive oil such as the Coratina.
Whether you make your own mozzarella fresca or buy it from the market, this fantastic dish is the perfect showcase for the last heirloom tomatoes of the year paired with fresh, dazzling extra virgin olive oil.
Caprese Salad with Coratina & Oregano White Balsamic
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup peppery, fresh green extra virgin olive oil such as Coratina
1/4 cup oregano infused white balsamic
2 tablespoons chiffonade cut basil
8 oz. homemade (see recipe below) or store bough mozzarella fresca, drained
sea salt and cracked pepper to taste
Arranged sliced tomatoes on a plate. Sprinkle with salt and pepper. Whisk balsamic and extra virgin olive oil together. Place a slice of mozzarella on each slice of tomato and sprinkle with basil chiffonade. Drizzle with the vinaigrette and serve.
1 gallon fresh, local, organic if possible, whole milk – not ultra pasteurized!
1 teaspoon sea salt or kosher salt
1 1/2 teaspoons tartaric acid or citric acid
1/4 teaspoon liquid rennet, found here: New England Cheesemaking
1 1/4 cups cold, fresh filtered or bottled water
Additional tools needed:
cheesecloth and a thermometer
Mix the tartaric acid with one cup of filtered water and add to the cold milk. Add the milk to a clean 8+ quart sterilized pot set over medium heat. Bring the milk to exactly 88 degrees, while stirring frequently. Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk. Mix the milk continuously for a minute.
Allow the curds to sit undisturbed for 15 minutes until set to the consistency of soft jello. Use a long knife that reaches to the bottom of the pot and cut a 1″ cross thatch pattern in the curds
Line a large colander with cheesecloth and gently ladle the curds in to it. If desired you can retain the liquid why and use it for making baking bread, milkshakes, or just drinking as it is very nutritious and delicious.
Once the curds have drained for 2 minutes, place them in a microwave proof bowl and heat them for 30 seconds. They will be very hot so you may want to use gloves at this stage. Salt the curds with sea salt and then knead them until a smooth mass begins to form. Drain off any extra whey that the curds give off, and repeat the heating one to two more times until you have formed a shiny smooth ball of mozzarella
Place this ball (which should weigh approximately 1 pound) in a bowl of cold lightly salted water until completely cool and then it will be ready to use immediately. If not using right away, store it submerged, and refrigerated in lightly salted water in a sealed container until ready to use. Use within four days, although fresher is better!
1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
12 oz. thinly sliced wild smoked salmon
3 ripe avocados, sliced thin
1 small red onion, sliced very thin
1 large garlic cloves cut in half
2 tablespoons fresh squeezed lemon juice
1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
pinch of sea salt
fresh ground pepper
1/4 cup flat leaf parsley, coarsely chopped
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Makes about 30 appetizers
Crusty, chewy, fragrant, and savory would all be excellent descriptors for this olive oil laden baked beauty above. It is, my friends, a perfect union of wheat and olive oil and serves to highlight what can be done with the right olive oil plugged in to the right application. The Empeltre’s larger-than-life personality, boasting throat closing pepper, bite, and savory, strong green vegetable notes is pleasantly tamed here and marries perfectly, balancing well with the sweet caramelized shallots, herbaceous fresh rosemary, and earthiness of fresh ground black pepper.
When we use well made extra virgin olive oil as a spice or flavor enhancer in our baking and cooking, it has the potential to elevate our food to a whole new level. Thinking of olive oil as a one size fits all ingredient is akin to reading a wine list in a restaurant with a single wine offered to pair with all the dishes on the menu. The right wine will do for the dishes what the right olive oil will.
Super Robust Olio Nuovo Empeltre EVOO Focaccia with Rosemary & Caramelized Shallots
5 cups all purpose, unbleached flour
2 cups lukewarm, water, filtered if possible
1 cup cooled, unseasoned, mashed russet potatoes
1/3 cup + 1/3 cup + more for drizzling: Empeltre EVOO, or similar, intense olio nuovo with excellent chemistry: super low FFA, >.2, super high oleic 79+, and super high phenol count of 400+, with strong savory flavor notes and heady bouquet.
2 teaspoons fine sea salt
1 tablespoon granulated sugar
2 medium shallots thinly sliced
1 package active dried yeast, or 2 1/4 teaspoons
1 tablespoon fresh rosemary leaves rough chopped
fresh ground black pepper
sea salt to taste
If making the dough in your bread machine, follow its instructions for the order of adding ingredients. In the bowl of a stand mixer combine the water sugar and yeast. Allow the yeast to bloom for about 5 minutes, Add 1/3 cup of olive oil, mashed potatoes and sea salt. Mix to combine.
With the mixer running on the lowest speed, begin to add the flour, cup by cup, until the dough has come together and becomes elastic and just slightly tacky. Reserve any leftover flour for rolling the dough out.
Cover the bowl and allow the dough to rise in a warm place for one hour.
On a rimmed baking sheet lined with parchment, gently push the dough to the edges, using fingertips to stretch it and make dimpled indentations. Cover and allow the dough to rise for another hour in a warm place.
Preheat the oven to 375 degrees.
Distribute the thinly slices shallots and rosemary evenly over the focaccia. Drizzle with remaining 1/3 cup of extra virgin olive oil, a sprinkle of fresh ground pepper, and a sprinkle of sea salt.
Bake for approximately 35-40 minutes until golden brown. While still hot out of the oven, drizzle with more extra virgin olive oil to taste. Serve warm.
3 teaspoons active dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
1/3 cup lukewarm cream or half & half
1/3 cup warm lukewarm water
2 large eggs
1/3 cup sugar
1/2 cup fresh blood orange olive oil
1 teaspoon fresh grated orange zest
16 – 1″ chunks of dark chocolate or 5-6 dark chocolate morsels for each bun
1 egg beaten for glazing the buns
Sweet Orange Glaze
1 cup (4 ounces) confectioners’ sugar
1 tablespoons half and half
1 tablespoon fresh orange juice
Follow the directions for your bread machine, or place the warm water, half and half, eggs, sugar, blood orange olive oil, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour, zest, and salt to bowl and mix on low speed just until flour combined, about 10 seconds. Scrape down the sides of the bowl and increase the speed to medium and beat until dough comes together, about 3 minutes.
Cover bowl with plastic wrap. Let the dough rise at room temperature until almost doubled in volume, about 1 hour. Gently deflate the dough and cover bowl with plastic; chill dough overnight.
Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Make a short log from each piece and cut each log into 4 equal pieces. Roll each piece into a bun. Gently push a 1/2″ piece of dark chocolate in the center of each bun and pinch the bottom of each bun to seal securely. Arrange the buns about an inch apart, pinched side down on the prepared sheet pan and allow to rise, covered, for 1 hour.
Preheat oven to 375°F. Gently brush top of the buns with the beaten egg glaze. Bake until buns are golden brown and fragrant, about 25 minutes.
Allow the buns to cool for 5 minutes. For Sweet Orange Glaze, mix together the orange juice, half and half, and confectioners’ sugar. Brush each bun with glaze. Serve warm while the chocolate is still molten in the center.
Makes 16 buns
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
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.
4 cups bread flour
1 1/2 cups warm water
1/4 cup + 2 tablespoons FS17
1 tablespoon kosher salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup FS17. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.
Preheat the oven to 375.
Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a
baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time with FS17 and serve warm.
Pasta Fagioli With Olio Nuovo – Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 – 2″ sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as Ultra Robust FS17, Coratina or Frantoio
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and
Ingredients For Olive Ice Cream
2 1/2 cups Half & Half
1/2 cup extraordinarily fruity extra virgin olive oil such as HojiBlanca
3 large egg yolks
1 1/2 cups granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees. Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy. Remove the sauce pan from the heat. Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.
Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes. Strain the mixture in to a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla. Refrigerate the custard until chilled, preferably overnight.
Process the custard based on your ice cream machine’s instructions. If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churing.
Ingredients for Salted Almond Brittle – Optional to add in to ice cream
3 cups sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons Roasted Almond Oil
2 tablespoons unsalted butter
2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)
2 teaspoons sea salt
1 teaspoon vanilla extract
2 teaspoons baking soda
Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer. Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain.
Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly until the thermometer reaches 300 degrees. Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.
Pour the hot brittle on to the prepared baking sheets, dividing equally. With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible. Allow to cool completely and break in to pieces.
Makes about 1 3/4 pounds of brittle.