Oil & Vinegar Will Be Featured on “Kick Back and Kook” December 28th

On December 28th at 7:00 p.m. EST please join me for a radio interview with culinary specialist, Angela McKeller, on her cooking show, “Kick Back and Kook.” On the show Angela and I will be discussing some great new Oil & Vinegar recipes I have created that will turn any dinner party into a gourmet feast, where you will be sure to impress your guests. Below you will find the customized recipes. Please feel free to make them yourselves and we will be discussing them on the show. Also, if you have any questions you can also email the host Angela at angela@kickbackkook.com and she will ask me your questions on the show.

The podcast can be listened to live at: Kick Back and Kook

Truffle risotto
Ingredients:
1 package Truffle risotto
1 tablespoon butter
1 tablespoon white truffle olive oil
1 cup white wine
2 cups chicken stock
½ cup grated parmesan cheese

Heat the chicken stock in a saucepan. In a separate sauce pan, melt the butter and add the risotto mix. Toast over low heat, stirring constantly for a minute or two. Add the wine and stir until evaporated. Add a ladle of simmering chicken stock to the risotto and cook over low heat, stirring occasionally. As the liquid is absorbed, add another ladle of chicken stock, continue the process until the chicken stock is gone. About 20 minutes.

Turn off the heat, add the white truffle olive oil and parmesan cheese and serve immediately.

If you don’t have the Oil & Vinegar truffle risotto, you can substitute with 1 cup Arborio rice, 4 shallots finely chopped, 1 garlic clove finely chopped and 1 black or white truffle (optional).


Simple Romaine Salad
Ingredients:
4-6 cups of romaine lettuce
1 cup of croutons
Shaved or grated parmesan
Dressing:
4 tablespoons of Bonsecco extra virgin olive oil
1 tablespoon of white balsamic vinegar
1 teaspoon of garlic mustard
¼ teaspoon of flavors and flowers sea salt

Put the romaine and croutons in a salad bowl. Put all dressing ingredients in a dressing shaker, shake well and pour onto salad and toss. Top the salad with grated or shaved parmesan.

We used a fruity, medium bodied Tuscan extra virgin olive oil to complement the sweetness of the white balsamic and the savory of the parmesan cheese.

If you don’t have Oil & Vinegar brand products, substitute the Bonsecco with a high quality extra virgin olive oil, the white balsamic vinegar with a high quality white balsamic; for the garlic mustard, use dijon mustard with 1 clove of garlic crushed. The flavors and flowers sea salt can be substituted with plain salt and pepper.