TUESDAY, JANUARY 06, 2015

Truffled Cheese Panini w/ Blueberry Reduction

    • Truffled Cheese Panini with Blueberry Reduction
    • 2 lb Fresh or Frozen Blueberries
    • 1/4 cup Sugar
    • 1/2 cup Wild Blueberry Balsamic Vinegar
    • 1 loaf Sliced Bread of your Choice
    • 2 lb Cream Cheese
    • 2 Tbsp Heavy Cream
    • 2 Tbsp White Truffle Oil
    • Butter Olive Oil (for waffle iron or panini press)
 
    1. Place blueberries, sugar and balsamic in a saucepan and cook over medium heat until reduced to a jam-like consistency.
    2. In a stand mixer whip the cream cheese until light and fluffy. Slowly whip in the heavy cream & truffle oil.
    3. Lay the bread out on a work surface.
    4. Spread 2-3 tablespoons of the truffle cheese mixture on each slice.
    5. Top with another slice of bread.
    6. Brush both sides with Butter flavored oil, Pre-heat a waffle iron or Panini press. cook until brown.
    7. Place on a serving plate and drizzle with Wild Blueberry Reduction

Posted At 08:01 AM

by Roberta



TUESDAY, JANUARY 06, 2015

Spicy Red Apple Balsamic Salmon

Spicy Red Apple Balsamic Salmon
 
Ingredients:
4 salmon fillets (4oz each)
3 Tablespoons Spicy Apple Garlic Jam*
2 Tablespoons Red Apple Balsamic
¾ cup thin strips unpeeled Granny Smith Apple
¾ cup thin strips unpeeled red apple
1 leek, thinly sliced
 
 
Preheat oven to 450. Tear off 4 sheets of foil. Place 1 fillet in center of each piece of foil.  Combine Jam and Balsamic and spoon over fillets. Combine apples and leeks and spread evenly over salmon.  Fold foil seal tightly. Place foil packets on baking sheet & bake 8-10 minutes (until fish flakes easily). Transfer to plates and serve over rice!

Posted At 08:01 AM

by Roberta



TUESDAY, JANUARY 06, 2015

Chopped Kale Salad w/ Pomegranate Balsamic

Recipe:
Chopped Kale Salad with Apple and Roasted Beets
1/2 cup Blood Orange Olive Oil
1/2 cup Pomegranate Balsamic
1 T dijon mustard
3 cups chopped fresh kale
2 medium beets, roasted, peeled and diced
1/2 apple, diced
1/4 chopped candied walnuts
1/2 cup pomegranate arils
Place Olive Oil, Balsamic and mustard in salad shaker and shake to blend. Place chopped kale in large salad bowl. Add beets, apples, walnuts and pomegranate seeds. Drizzle with dressing and serve!

Posted At 08:01 AM

by Roberta



TUESDAY, JANUARY 06, 2015

Roasted Gremolata Onions and Lemons

Roasted Gremolata Onions with Lemons
1/4 cup Milanese Gremolata Olive Oil + 2 TBL
2 larges sprigs rosemary (leaves stripped)
1 bunch thyme (leaves stripped)
3 large red onions, halved thru root and (unpeeled)
2 lemons halved
1/4 cup Sicilian Lemon Balsamic
1 TBL Dijon Mustard
Preheat oven 400 degrees. Drizzle 2 Tbl. Olive oil & scatter herbs onto large baking dish, then, arrange onions & lemons cut-side down. Roast for 1 hour. (until onion skins are slightly charred). Make vinaigrette: Combine 1/4 cup each Olive Oil and Sicilian Lemon Balsamic &  1 TBl. spoon mustard in salad shaker & toss until combined. Remove and discard onion skins. Arranges onions and lemons on platter and drizzle with vinaigrette. (serve at room temp.)

Posted At 08:01 AM

by Roberta



WEDNESDAY, JUNE 11, 2014

Spiced Persian Lime Chickpea Soup

RECIPE:
Spiced Persian Lime Chickpea Soup
Ingredients:
1/4 cup Persian Lime Olive Oil
2 cloves minced garlic
1 onion, chopped
2 cans chickpeas
2 tsp cumin
1 tsp cardamom
1 tsp tumeric
salt & pepper to taste
2 cups chicken stock
1 28 ounce can crushed tomatoes
1/2 cup plain Greek yogurt per serving
1 Tablespoon Fig Balsamic per serving
Heat medium pot with Olive Oil. Add garlic and cook 1 minute. Meanwhile, grind onion in food processor. Add onion to pot and cook for an additional 5 minutes. Next, grind chickpeas (add a little chicken stock if needed) and add to pot with all the spices, salt & pepper chicken stock and tomatoes.  Simmer for an additional 10 minutes. Mix 1 1/2 cup yogurt & 4 Tablespoons Balsamic to serve 4.  Serve soup with a dollop of yogurt/fig balsamic mixture.

Posted At 08:06 AM





Previous Page...
Next Page...

2011 Coronado Taste Of Oils. All Rights Reserved. Privacy Policy Admin Login