THURSDAY, JULY 18, 2013
1 1/2 pounds peaches cut into 1/4 inch slices
1 pound Mozzarella Cheese cut into 1/4 inch slices
1/4 cup chopped mint
1/4 cup chopped basil
1/4 cup Basil Olive Oil
1/4 cup Peach White Balsamic
salt & pepper to taste
Arrange serving platter with overlapping layers of peaches and cheese. Sprinkle chopped herbs over peaches and cheese. In a salad shaker mix equal parts Peach Balsamic & Basil Olive Oil & salt & pepper to taste. Drizzle over peaches and cheese. Enjoy with an ice cold glass of White Wine!
Posted At 02:07 PMby Roberta
TUESDAY, JULY 16, 2013
Wild Mushroom Empanada Filling
1 cup zucchini finely diced
1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
1 shallot minced
2 large cloves garlic, minced
3 tablespoons Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste
Heat the olive oil in a large skillet over medium heat. Saute the shallot for two minutes until translucent. Add the garlic and saute for another minute.
Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize. Add in the zucchini and saute for two minutes until most of the moisture is cooked off.
Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool. Once the mixture is warm, add the beaten egg, cheese, and bread crumbs - stirring to combine. Set aside and proceed with making the empanada dough
Extra Virgin Olive Oil Empanada Dough2 cups all-purpose flour
1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water
1 large egg, beaten
Combine the flour and salt in a mixing bowl. Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.
Slowly drizzle in the ice cold water, mixing as it's poured. Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk. Knead gently, incorporating any loose scraps. Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.
Preheat the oven to 375 F.
Cut out circles approximately 4" in diameter from the dough. Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the filling to touch the edges of the dough. Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape. Firmly press down on the edges of dough to seal. Use a fluted pastry wheel or sharp knife to cut excess dough from the edges. You can also crimp the edges with the tines of a fork
Line a baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between. Brush with beaten egg and bake for 20 minutes until golden brown. Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!
Makes 10 empanadas
Posted At 07:07 PMby Veronica Foods
THURSDAY, JUNE 06, 2013
1/2 Cup Honey-Serrano Vinegar
1/2 Cup Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.
Posted At 06:06 PMby Veronica Foods
SATURDAY, JUNE 01, 2013
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/2 cup buttermilk
1 tsp vanilla extract
2 tsp lemon zest + 4 Tablespoons fresh lemon juice
3 eggs (room temperature)
1 1/2 cup granulated sugar
2/3 cup Coronado Taste of Oils: Tangerine Olive Oil
Preheat oven to 350 degrees. Grease 9 inch springform pan lightly with a little Tangerine Olive Oil. In medium bowl, whisk flour, baking powder, baking soda, & salt. In small bowl, mix buttermilk, vanilla, & lemon juice.
In large bowl, beat on HIGH eggs & sugar until fluffy. (5 minutes). Lower speed of mixer and drizzle the Tangerine oil into mixture until incorporated; then add lemon zest. On low speed, add 1/2 flour mixture until incorporated. Add buttermilk mixture, then add the rest of the flour mixture. Scrape into prepared springform pan.
Bake until top is golden. Approx.: 1 hour and 10 minutes. Let cake cool on a rack for 20 minutes. Remove the pan sides and cool completely. Dust with Confectioners' sugar. Enjoy with fresh tangerine slices.
Posted At 12:06 PM
WEDNESDAY, APRIL 24, 2013
1 cup hazelnuts
1/2 cup chocolate milk
1/4 cup sugar (Demerara)
1/2 teaspoon salt
1/4 Coronado Taste of Oils: Roasted Almond Oil
Spread hazelnuts on baking sheet and toast at 350 degrees for 10-15 minutes. Wrap nuts in kitchen towel and rub to remove loose skins. (don't worry about skins that do not come off). While the nuts are warm, combine with chocolate milk, sugar and salt in food processor. Puree until smooth adding Almond Oil in slow steady stream.
Transfer spread to airtight container. Let stand at room temperature until thickened. (about 2 days). Spread keeps in airtight container for up to 1 month or refrigerated for up to 3 months. (to loosen chilled spread, heat in microwave for 5 seconds.
Posted At 10:04 AMby based on a recipe from pastry chef Karen DeMasco