Aperitivos Picantes – Spicy Appetizers

Sweet & Spicy chicken wings

Mix 2 lb chicken wings in a large bowl with 4 tbsp Sweet & Spicy BBQ sauce, 2 tbsp peperoncini olive oil, 2 cloves of garlic (cut into large pieces) and pepper. Let marinate at least 30 min. Grill the chicken wings for about 25 minutes. Add 1 bell pepper (cut into large strips) for the last 5 minutes. Serve with Sweet & Spicy BBQ sauce.

Aceitunas calientes – Spicy Olives
Allow 2 tsp Miscuglio to soak in a dish with 1 tbsp hot water. Stir well and add 1 tbsp olio di oliva onion. Let one jar of Bonsecco olives drain and place them on a piece of aluminum foil, folded into a small package. Add the spice mix, an extra tbsp of olio di oliva onion and 1 shallot (cut into large pieces). Mix well and fold the package until closed. Let marinate at least 30 min. Put in the oven (200 º C) or on the BBQ for 20 to 30 minutes.

Albóndigas Bravas – Spicy Meatballs
Soak 2-3 tbsp Patatas Bravas in 2 tablespoons hot water. Mix 1 lb minced beef, 1 egg, 4 Tbsp breadcrumbs and Patatas Bravas. Roll small balls of minced meat and pan fry them until nicely brown on all sides. Serve with Devils mustard.

Funghi  e pane ripieni
Soak 6 tsp Bruschetta con olive in 6 tsp hot water. Mix ¾ cup soft butter with the soaked Bruschetta. Fill ½ lb mushrooms with a spoonful of butter, sprinkle with some grated cheese. Bake 15 to 20 minutes in the oven (400 º F) or on the grill. Make notches in a baguette and fill with herb butter. Wrap the bread in aluminum foil and bake for 10 minutes in the oven (400 º F), open the foil and bake for another 5 minutes.

Louisiana popcorn
Heat a small layer of grape seed oil in a pan. Cover the bottom with popcorn. Cover with a lid. Shake the pan occasionally while popping until nothing is popping anymore. Sprinkle with rub Louisiana to taste.

Preparation time 1 hour.  Serves 8 - 10

Pinchos de Gambas – Spanish Shrimp Skewers

Ingredients:

½ to ¾ lb large shrimp
3 Tbsp salsa mojo verde
1 grapefruit
1 bunch of spring onions
2 ripe avocado
lemon juice
Himalayan salt plate
skewers

Preparation:

Heat the salt plate on the grill according to the package instructions.  Cut the grapefruit in half, squeeze the juice out of one quarter and cut the rest into wedges.  Mix the salsa mojo verde with 3 tbsp of the grapefruit juice.  Cut 1 spring onion into rings and add to the mixture.  Pour the marinade over the shrimp, add the remaining spring onions and let stand for 20 minutes or more.  Thread the shrimp onto the skewers.  Halve the avocados and remove the pit.  Sprinkle immediately with lemon juice to prevent discoloration and coat with marinade.  Grill the avocados on a hot grill with the skin side up for about 4 minutes.  At the same time grill a few slices of grapefruit, turning after 2 minutes.  When the salt plate is thoroughly hot, place the spring onion on it for a minute and then add the shrimp cooking on each side for 30 seconds or until cooked through.  Serve the skewers with the grilled avocado and grapefruit.

Tip: These skewers pair well with a salad with lemon olive oil.  Preparation time 40 minutes.  Serves 4 

Carne de Sevilla - Grilled Spanish Steak

1 – 1 ½ lb steak
2 Tbsp Saveurade Sevilla
4 ears of corn
Spanish EVOO
2 tsp smoked olive oil or smoked grapeseed oil
½ lb cherry tomatoes on the vine
1 red onion, sliced
Himalayan salt plate

Preparation:

Heat the salt plate on the grill according to package instructions.  Cut the steak into think slices, about ½ inch.  Coat both sides of the meat with the Saveurade Sevilla.  Allow to marinate in the refrigerator until ready to use.  Let the meat return to room temperature before grilling.  Clean the corn and boil 10 to 15 minutes.  Brush the corn, onion and tomatoes with the Spanish EVOO just before grilling.  When the salt plate is hot, grill the corn for 5 minutes, turning occasionally.  Place the tomatoes and onion on the salt plate and cook for 5 minutes.  Finally, add the meat to the salt plate and cook 1 – 2 minutes on each side for medium temperature.  For well done, cook several minutes longer.  Sprinkle the meat and vegetables with a few drops of smoked oil before serving.  Preparation time 30 minutes.  Serves 4


*to substitute the Saveurade Sevilla make a thick sauce with white wine, tomato, onion and peppers.

Arugula Soup with Bruschetta Croutons

Ingredients:

4 slices of stale bread
6 Tbsp Bruschetta Pomodoro
12 Tbsp Bonsecco EVOO
3 Tbsp butter
2 shallots, finely chopped
1/3 cup flour
4 cups chicken stock
2 Tbsp Saveurade Assisi* 
1 cup cream
2 potatoes
1/3 lb arugula
fresh, soft goat cheese

Preparation:

Preheat the oven to 400°F. Spoon the bruschetta pomodoro in a bowl and add 4 tbsp warm water. Leave to soak. Add 6 tbsp olive oil and stir well. Spread the Bruschetta mixture over the slices of bread. Brush the back sides of the slices of bread with 2 tbsp olive oil. Cut the bread in cubes. Bake the croutons 10 min in the oven until crispy and leave to cool.

Heat the butter in a large pan and saute the shallots until it looks translucent. Add the flour and stir until smooth. Let the flour cook lightly stirring continuously until thickened. Gradually add the chicken broth and stir constantly to keep the mixture smooth. Add the saveurade Assisi and the cream and stir well again. Bring the soup to a boil, reduce heat and simmer. Peel the potatoes and cut into small cubes. Add to the soup and cook until tender. Remove the pan from the heat. Toss the arugula (keep some separate for garnish) in the soup and puree the soup in a blender until smooth. Drizzle the olive oil over the soup. Garnish the soup with arugula and croutons.  Preparation time 30 minutes.  Serves 4

*To substitute the Saveurade Assisi in a food processor make a thick sauce with basil, garlic, onion and a bit of white wine

Piri Piri French Fries

Ingredients:

1 cup grapeseed oil
3 tbsp rub Portuguese
5 tablespoons mix for French style roasted potatoes or Greek style roasted potatoes
1 lb sweet potatoes
1 lb waxy potatoes
4 spring onions  

Preparation:

Preheat the oven to 400°F. Take two bowls and divide the grapeseed oil, half in each bowl. Mix on the one side the oil with the rub Portuguese and in the other with the French or Greek potato herbs. Peel the sweet potato and wash it. Wash the other potatoes with peel. Cut the potatoes into equal size fries. Clean the spring onions and cut them into chunks. Mix the sweet potato and half the spring onions with the Portuguese rub mixture. The remaining potatoes and spring onion mix with the French potato seasoning.

Heat 2 large pans and fry the potato mixture each in its own pan for 5 minutes until crisp and brown. Then pour the fries onto two baking sheets with parchment paper and bake for 10 minutes in the oven and serve.  Preparation time 30 minutes.  Serves 4.

Tip: Serve with chicken wings and a fresh salad.  

Garlic Chili Wings

Ingredients:

2 lb chicken wings
1 cup Bonsecco olive oil
4 tsp orange blossom honey
4 dried chillies
4 tsp chicken choice, unground
30 dried garlic flakes
5 small, thin slices ginger
5 discs lemon
10 sprigs cilantro  

Preparation:

In a large bowl make the marinade of olive oil, honey, chilli's, chicken choice and garlic slices. Crush the herbs in the marinade with the convex side of a spoon. Cut the ginger slices into very fine cubes and put them together with the lemon slices and 6 sprigs cilantro to the marinade. Crush the ginger and lemon so the juices mix well in the marinade. Dry the chicken wings with paper towels and place them in the marinade. Rub the marinade into the chicken wings. Allow to marinate at least 60 minutes in the fridge.

Preheat the oven to 400°F. Bake the chicken wings on a cooking sheet until they look golden brown. Remove the chicken wings from the pan and place them in a baking dish. Pour the remaining marinade over the chicken wings and place the dish in the oven for 15-20 min. Serve the chicken wings in a bowl and pour the remaining marinade over the top. Garnish the chicken wings with the remaining cilantro leaves. Serve as a snack or as a main dish with fries and a salad.  Preparation time 95 minutes.  Serves 4.

Sundried Tomato & Artichoke Frittata

Ingredients:

10 eggs
1 Tbsp Bonsecco olive oil
1 onion, diced
3 cloves garlic, minced
1 jar of sunpomo halfdried tomatoes, drained, patted dry and chopped
1 jar artichoke hearts drained, patted dry and chopped
1 Tbsp multi-culti grinder herbs
Salt and pepper, to taste
1/2 cup crumbled feta cheese

1 small tomato, thinly sliced

Preparation:

Preheat the broiler.  In a large bowl, whisk the eggs together and set aside.  In an oven safe skillet sauté the onion and garlic in the olive oil until tender. Add the sun dried tomatoes and artichokes, stir well and continue to cook for 2 – 3 minutes.  Add the multi-culti, salt and pepper.  Pour the egg mixture over the tomato artichoke mixture.  As they begin to set push the cooked parts toward the center of the pan with a spatula and slightly tip the pan so the runny parts fill around the edges.  Cook until the eggs are set, but still wet on top.  Top with the feta and 3 or 4 slices of tomato and place under the broiler for 2 minutes until the frittata has set and the cheese is slightly melted.  Remove from the broiler and loosen the frittata with a thin spatula.  Carefully slide onto a platter and cut into wedges.  Serves 6

Easy Eggs Benedict

Ingredients:

4 english muffin, toasted
8 poached eggs
8 pieces of Canadian Bacon or ham
1 jar O&V Hollandaise sauce, heated

1 pinch of Piment D'Espelette or Smoked Paprika
1 bunch of asparagus, steamed

Preparation:

Place the toasted English muffin on plates, place 1 piece of prepared Canadian bacon on each muffin, add the poached egg on top and finish with heated Hollandaise sauce.  Serve with steamed asparagus for a traditional touch.  Serves 4

Heart Pancakes

Ingredients:

fruit salad:
1/2 lb strawberries, halved
2 oranges, cut into wedges
1/4 of a watermelon
1 cup raspberries
2 tbsp orange olive oil
2 tbsp strawberry vinegar
orange blossom honey, to taste

pancakes:
3/4 cup of milk
2 tbsp strawberry vinegar 
1 cup flour
2 tbsp sugar
1 tbsp baking powder
1/2 teaspoon salt
1 egg
2 tbsp butter, melted
bonsecco olive oil 

1 cup cream stiffly beaten with 2 tbsp orange olive oil 

additional: Heart shaped cutters  

Preparation:

Make watermelon hearts using the heart shaped cutters. Cut the rest of the watermelon into cubes. Mix all the fruit in a bowl and mix with a vinaigrette made from strawberry vinegar, orange olive oil and orange blossom honey. Place the watermelon hearts on top.

Pancakes: 

Mix the milk and strawberry vinegar and set aside. Put the flour, sugar, baking powder and salt in a mixing bowl. Beat the egg and melted butter into the milk-vinegar mixture. Pour the wet ingredients into the mixing bowl and whisk until smooth.

Heat a frying pan with a little olive oil. Place the heart shape in the pan and pour the batter into it. Turn the pancakes when bubbles appear on top and cook the other side until brown. Serve the heart pancakes with the fruit salad, honey and whipped cream.

Serves 4

Frittata Arrabbiata

Ingredients:

1/2 lb spaghetti della Mamma (or regular spaghetti)
1/2 cup salsa della Mamma Arrabbiata 
3 oz. prosciutto
half jar pomodoro della Mamma (sundried tomato)
half jar olive miste condite alla Toscana (mixed olives)
1 shallot, diced
4 eggs
1/2 cup crème fraîche or heavy cream (at least 30% fat)
1/2 cup grated pecorino or parmesan cheese
olive oil Bonsecco
pepper
arugula  

Preparation:

Preheat the oven to 350 º F. Cook the spaghetti according to package directions. Tear the prosciutto into strips and sauté until crispy in a few tablespoons of Bonsecco olive oil and the shallot. Add the salsa della Mamma arrabbiata, the pomodoro and olives. Turn off the heat and toss the spaghetti in the mixture. *

Break four eggs into a bowl and whisk them along with the grated cheese and sour cream / heavy cream. Mix egg-cheese mixture with the pasta and place in an oiled spring form pan. Put a few olives for garnish and pomodoro on top. Bake for 25 to 30 minutes. Let rest for five minutes before serving. Serve on a platter and garnish with arugula.

Serves 4

Truffle Asparagus

Ingredients:

1 jar of Hollandaise sauce
1/2 to 2 tbsp white or black truffle oil
3/4 lb green asparagus
1 lb white asparagus, peeled
1 lb carrots, peeled
12 quail eggs or 6 regular eggs
chives
Chardonnay wine vinegar

Preparation:

For both green and white asparagus remove 1 inch of the bottom. Cook the white asparagus ± 20 minutes in water with a pinch of salt. Boil the carrots for 10 minutes in water with a dash of Chardonnay wine vinegar. Drizzle the green asparagus with olive oil, salt and pepper and grill for 5 minutes. Boil the eggs in 3 minutes

Meanwhile, heat the jar hollandaise sauce (without lid) au bain marie or in a double boiler until hot, don't let the sauce boil. Stir in a dash of truffle oil and garnish with chives. Serve the vegetables with the hard-boiled eggs and sauce on a serving platter.

Serves 4

Tip: For a delicious main course serve with baked potatoes and ham rolls.

Insalata Primavera

Ingredients

2 pieces of fresh mozzarella
1 lemon
1 tbsp lemon olive oil
1 zucchini, diced
1 spring onion, sliced
1 tbsp Spanish olive oil
1/2 lb peas (fresh or frozen)
1 tart apple, diced
arugula
4 tbsp apple balsamic vinaigrette
1 jar Artichokes alla contandina, halved

Preparation:

Tear or cut the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in the juice of a lemon, lemon zest and 1 tbsp lemon olive oil. Heat a pan with a drizzle of olive oil and sauté the zucchini and spring onions briefly (± 2 min) . Sprinkle the apple with some lemon juice immediately, to prevent discoloration. Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple balsamic vinaigrette. Serve the salad with tasty cheese croutons.

Croutons

Bake sticks or cubes of stale bread.  Brown on both sides in a pan with a generous splash of olive oil. At the last minute add Dipper Formaggio to taste, let cool on a plate.

Serves 4

Tip: Add cooked pasta to the salad to make a complete meal of it.

Pomegranate Salad

Ingredients:

1 fennel
1 bunch radishes  ½ lb. chicken breast
1 bunch of spring onions
1 red onion
2 cloves of garlic
2 tbsp pomegranate vinegar
rosemary olive oil 
Pomegranate splash
1 tbsp Grigliata mix 
1 lb of spinach
Seeds of 1 pomegranate 

Preparation:

Preheat the oven to 350 º F. Clean the radishes, cut them in half and set the greens aside.  Marinate the radishes for at least 15 minutes in the pomegranate vinegar. Crush two cloves of garlic, cut the chicken, fennel (set greens aside), spring onion and red onion into pieces and arrange on a baking tray. Add the marinated radishes. Sprinkle the vegetables and chicken with rosemary olive oil and Grigliata herbs, toss until evenly coated. Bake in the oven for about 25 minutes.
Finish the salad by mixing the spinach and pomegranate seeds with the grilled ingredients. Season to taste with Pomegranate splash dressing. Garnish the salad with radish and fennel greens.

Serves 4

Variation:

Follow recipe above, but replace the radish by cherry tomatoes. Omit the vinegar and pomegranate pomegranate seeds. Replace the Pomegranate Splash for Tomato splash.

Salad Liegeoise

Ingredients:

1 ½ lb small potatoes
1 lb green beans
1 red onion
4 eggs
½ lb bacon
8 oz vegetable broth
2 tbsp Chardonnay wine vinegar
1 tbsp plain mustard
potato starch
pink pepper mix
Bonsecco olive oil
Chives

Preparation:

Wash the potatoes, shell beans and cut the onion into half rings. Boil the potatoes for about 12 minutes and the beans, about 7 minutes, with a pinch of salt until tender. Boil the eggs for about 5 minutes. Meanwhile, fry the bacon until crisp and add the onion. Mix the potatoes and beans with the bacon and onion mixture in a large bowl.

Add a dash of olive oil to the still hot pan, deglaze with chardonnay wine vinegar, and then add the mustard and broth. Boil the dressing to reduce a little and then thicken with potato starch. Mix 1 tbsp potato starch with a little water and add to the boiling sauce. Mix the vegetables with the sauce and sprinkle to taste with crushed pink pepper mix. Garnish with boiled eggs and chives. Serve warm. 

Serves 4

Coq au Vin

Coq au vin

2 tbsp olive oil Bonsecco

1 pat of butter

3.5 oz bacon

12 shallots, large pieces halved

2 cloves of garlic

1 carrot, sliced

1 cup chestnut mushrooms, large pieces halved

4 chicken legs

2-4 tbsp Vinaigre the Pommery vin rouge (red wine vinegar)

1 bouquet garni

1 bottle of red wine

1 cube chicken bullion

flour

butter

fresh parsley

side dishes:

2 lb potatoes, large pieces halved  (blanched)

4 tbsp Moutarde de Meaux Pommery or course grain mustard

2 tbsp olive oil bonsecco

1 lb Brussels sprouts

⅓ jar hollandaise sauce

grated cheese

nutmeg

Sprinkle the chicken thighs with pepper and sprinkle them with the flour. Also sprinkle all the vegetables with a layer of flour. Melt the butter and olive oil in a frying pan and fry the chicken until browned. Remove the chicken from the pan and set aside. In the remaining oil saute the shallots along with the bacon briefly. Then add the garlic, carrots and mushrooms and saute. Season with pepper and place the chicken back into the pan. Pour in the bottle of wine along with the bouquet garni, vinegar and crumble in the bullion cube. Let this simmer for 1.5 hour uncovered so the sauce can thicken. If the sauce is not yet sufficiently thickened, let it then thicken with a butter - flour mixture*. Garnish with fresh parsley .

(*Melt some butter in a pan. Add flour and stir until a nice smooth mixture. Add the thin sauce to the mixture. Let it thicken and transfer back back into the casserole.)

Heat the olive oil in a pan and add the potatoes. Cook for fifteen minutes covered with a lid. In the final minute add  the mustard and stir well. Cook the sprouts 10 minutes and drain . Spread them on a baking dish and spoon the hollandaise sauce through. Sprinkle with grated cheese and nutmeg to taste. Bake for 10 to 20 min. in the oven .

*items in bold are available at Oil & Vinegar

Fricassee de Poulet

 Fricassee de Poulet

3-4 tbsp olive oil Bonsecco

3 oz ham

3 shallots

2 cloves of garlic

12 oz chicken thigh filets

1-2 tbsp flour

5 tsp saveurade Frejus (substitute ingredients below)

8 oz chestnut mushrooms

1/2 cup cream

1 tsp white wine vinegar Muscat

25 Niçoise olives (or Kalamata olives)

small bunch of parsley finely chopped

1 tsp fleur de sel garlic

7 tbsp butter

additional: oven dish with lid Provence

Preheat the oven to 350 ° F. Heat the oven dish on the stove set on low to medium heat. Cut the ham into strips and saute in the olive oil until crispy. Finely chop the shallots and garlic and add to the ham. Cut the chicken into 1 1/2 inch pieces and sprinkle with salt, pepper and flour. Make sure the chicken is coated with the flour. Pour a bit more olive oil in the baking dish and add the chicken and saveurade. Fry the chicken until it turns slightly brown and add the mushrooms. Pour the cream and vinegar over the chicken mixture. Stir well until the sauce begins to thicken. Then add the olives. Put the lid on the dish and place it in the pre-heated oven for about 15 minuteson the middle rack until the chicken and the mushrooms are tender. Remove from the oven and sprinkle the parsley over the casserole. Blend the butter with the fleur de sel garlic. Serve the Fricassee with French bread and the salted butter mixture.

To substitute the Saveurade Frejus make a nice, thick paste with fresh parsley, garlic, onion and a bit of white wine in a food processor.

*items in bold area available at Oil & Vinegar

Bouillabaisse

Bouillabaisse

2 tbsp olive oil Bonsecco

1 small carrot

1 small leek

2 shallots

2 cloves of garlic

2 tsp piment d'Espelette (may substitute with smoked paprika)

1 large tomato or 1 cup cherry tomatoes

1 fennel bulb

1 glass of white wine

1 pot of fish stock + equal amount of water

1 bouquet garni

pinch of saffron

2 lb mixed fish (eg 3/4 lb cod , 3.4 lb salmon, 1/2 lb prawns)

cream
rouille à la sétoise

bread:

Mediterranean bread mix

piment d'Espelette

½ red onion

Prepare the dough according to the directions on the package. After 1½ hours rest: Shape the dough into an oblong loaf.  Make a number of notches with a knife in the top of the dough. Divide the chopped onion over the bread and sprinkle with piment d'Espelette. Let the dough rest for 30 minutes before baking. Cut the vegetables. Saute the shallots and garlic with 2 tsp piment d'Espelette in the olive oil . Add one at a time the carrot, leek and fennel. After 3 minutes add the tomato. Deglaze after 2 minutes with white wine and add the saffron, bouquet garni, fish stock and water. Let it simmer for at least 20 minutes on low heat. Then remove the bouquet garni. Cut the fish into pieces, pat dry and sprinkle with salt and pepper . Add the fish to the broth and leave to simmer, uncovered, until the fish is cooked (about 15 minutes). Finally add the prawns and cook until pink through. Before serving stir 4-6 tsp rouille à la sétoise (or more to taste) into the soup. Garnish with fennel and / or parsley and a dash of cream.

Serve with bread and rouille à la sétoise .

*items in bold are available at Oil & Vinegar

Hors-d'oeuvre Platter

Hors-d’œuvre Platter

Camembert from the oven
• 1 wheel of Camembert cheese (or brie)
• 2 tbsp olive oil Provencal herbs• 1 tbsp capperi salati optional ( capers in salt-optional ) , rinsed
• 2 tbsp walnut honey
• sprig of rosemary
• croquets de Provence
• cauliflower
• ½ apple into small wedges (sprinkle with lemon juice)


Additional : cloche à Camembert ceramic dish
 
Preheat the oven to 350 ºF. Cut the top of the Camembert and make several notches . Place the Camembert in the cloche à Camembert . Divide capers, olive oil, honey and rosemary sprig over the cheese . Put the top back on. Bake for 15-20 minutes in the oven . Serve with the apple, cauliflower and croquets with the cheese .
 
French herbed potato sticks
• 1 large potato, cut into long, thin strips • 2 tbsp mix for roasted potatoes french style • 1 tbsp olive oil Provencal herbs
 
Heat the olive oil in a pan and fry the strips of potato about fifteen minutes until almost done . Add the spices and cook for another 5 minutes.
 
Roquefort- ham rolls
• ½ cucumber • ham • chive • Roquefort cream ( Delice au fromage bleu )
 
Cut the cucumber lengthwise with a vegetable peeler or slicer. Cut slices of ham as wide as the cucumber slices. Spread with Delice and sprinkle with chives. Carefully roll up.
 
Present all the hors d'oeuvres together on a large board and serve with Provencal olives.

*Items in bold are available at Oil & Vinegar

Truffle Vinaigrette

Truffle Vinaigrette

2 tablespoons white truffle oil
1 1/2 tablespoons Sitia extra-virgin olive oil
1 tablespoon marc de champagne vinegar
1/4 teaspoon fresh-squeezed lemon juice
1/2 teaspoon fleur de sel
Pinch of black pepper

This simple truffle vinaigrette is perfect on vegetables.  Try it on grilled asparagus or with Brussels sprouts and with a bit of bacon.

Truffle & Artichoke Salad

Truffle & Artichoke Salad

1 garlic clove, crushed
Juice of 1 lemon
4 Tbsp Bonsecco olive oil
salt & pepper to taste
1 Jar O&V Artichokes, drained and sliced thinly
½ Jar Truffle Carpaccio
2 oz Parmigiano Reggiano shavings

Make a dressing with the garlic, lemon juice, truffle carpaccio and Bonsecco olive oil, salt & pepper.  Toss the artichoke slices in the dressing and let marinate for ½ hour.  Arrange the artichokes on a serving platter and sprinkle the shaved parmigiano evenly over the plate and serve.

Truffle Mac & Cheese

Truffle Macaroni & Cheese

250g short pasta (penne, macaroni, farfalle)
1 Tbsp White truffle oil
½ cup grated sharp cheddar cheese
½ cup bread crumbs

Sauce:

2 Tbsp butter
2 Tbsp flour
1 C milk, heated
salt & pepper
½ C grated cheddar
pinch Cayenne pepper

Preheat oven to 375 degrees° F. Lightly butter 1 ½ quart casserole dish. Cook the pasta according to the package directions, drain, toss with the truffle oil and put in the casserole dish.

 Prepare sauce while pasta is cooking:

Melt the butter in a heavy bottom sauce pan.  Stir in the flour and cook, stirring constantly until it looks like a paste and bubbles just a bit, about two minutes.  Don’t let the sauce brown.  Add the hot milk and continue to stir as the sauce thickens.  Bring to a boil, add the salt & pepper, lower the heat and cook, stir in ½ cup of shredded cheddar cheese and cayenne pepper and stir for 2 or 3 minutes until the cheese is melted into a smooth sauce.  Remove from heat and pour over the pasta.  Mix gently with a fork. Sprinkle the remaining cheddar cheese evenly over the top and then spread the bread crumbs over the cheese.  Bake, uncovered until the top is brown; about 30 minutes.

Truffle Cheese Puff Pastry

Truffle cheese pastry puffs

4 ounces cream cheese, room temperature
1/2 teaspoon truffle salt
1 tablespoon truffle salsa
1 sheet of puff pastry, thawed
8 oz cheddar cheese, cubed
1 egg lightly beaten

Preheat the oven to 425 degrees F. 

Butter a baking pan. In a small bowl, combine cream cheese, salt, and truffle salsa until well blended and set aside.

On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick; Cut the puff pastry into 3 inch squares (approximately 16 squares).

Spread the truffle cream cheese on each square evenly (about ½ Tbsp per square).  Place a cube of cheddar in the center of each square.  Brush the edges of the square with the egg mixture. Fold the pastry over to form a triangle and crimp the edges with a fork to seal them together.   

Place the filled pastry triangles on the baking sheet and brush them with the egg mixture.  Bake for about 15 minutes until golden brown.  Serve hot.

Parmesan Truffle Tagliatelle

Parmesan Truffle Tagliatelle

1 package tagliatelle pasta 
1/2 cup plus 2 tablespoons white or black truffle oil
1/2 pound freshly-grated parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon fleur de sel
1 tablespoon freshly-ground black pepper
1/4 cup chopped fresh chives
Truffle carpaccio, drained

Cook the pasta according to package directions: drain and return to pan to keep warm. Toss prepared pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives. To serve, place pasta on individual pasta bowls, drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese. Garnish with the truffle carpaccio.

Truffle Mashed Potatoes

Truffle Mashed Potatoes

Version 1

4 lb russet potatoes, peeled & cubed
1 C truffle dressing
1/3 C butter, room temperature
½ tsp truffle salt
freshly ground pepper to taste

In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil.  Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender.  Remove from the heat, drain the potatoes and return them to the pan.  Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.

Version 2

4 lb russet potatoes, peeled & cubed
1 C half & half cream
1/3 C butter, room temperature
1 Tbsp white truffle oil
salt and freshly ground pepper to taste

In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil.  Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender.  Remove from the heat, drain the potatoes and return them to the pan.  Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.

For a more intense truffle flavor add truffle salsa or truffle carpaccio to either version

Polenta & Cheese Truffle Skewers

Polenta & Cheese Truffle Skewers

1 lb polenta
½ lb gruyere cheese
2 eggs, beaten
bread crumbs
truffle salt
black truffle oil
olive oil
Truffle carpaccio

Preparation:  Make the polenta according to the package directions (substitute the olive oil on the package with the black truffle oil).  When the polenta has thickened and become firm, pour it onto a wet marble slab or counter top and press it down to about ½ inch thick and let cool.  Cut the polenta and the cheese into cubes.  Use wooden toothpicks to skewer; alternate with a cube of polenta and then a cube of cheese.  Place a slice of truffle carpaccio between each cube.  Dunk the kebabs in the beaten egg, then in the bread crumbs seasoned with the truffle salt and pan fry in olive oil.  Serve hot as an appetizer or as a side dish with braised meat.

Steak with Barolo Truffle Butter

Steak with Barolo Truffle butter

1 stick butter, room temperature
2 tablespoons finely chopped, dried porcini mushrooms
1 Tbsp Barolo truffle vinegar

Place the butter on a work surface, sprinkle with porcini mushrooms and drizzle with the Barolo truffle vinegar.  Using a knife, finely chop the mixture together until well blended.  Transfer the mixture onto a piece of waxed paper or plastic wrap, fold over and make a cylindrical roll.  Wrap airtight in foil and chill until hardened.  The butter will last up to two weeks, refrigerated. 

Cook your favorite steak (NY strip, Ribeye, etc) to the desired temperature.  Place a pad (about 1 tbsp) of the truffle butter on the hot steak and serve.

Truffle Fried Eggs

Fried Eggs with Truffle
3 Tablespoons Bonsecco Olive Oil
8 eggs
Truffle carpaccio, drained and patted dry
Preparation: Fry the eggs, sunny side up in the olive oil.  Plate and sprinkle with truffle carpaccio.  Serve.  For a more intense flavor, sprinkle with truffle salt.

 

Superbowl Appetizer Ideas!

Whether you are a football fan or not, Superbowl weekend is a great time for a Party and entertaining with tasty appetizers and drinks.  Our creative store owners have been sharing their favorite appetizer and small bite recipes on their Facebook pages all week.   Below we have included a few as inspiration for the Superbowl weekend menu and a good way to put some of your O&V products in the cupboard to good use.

Bacon wrapped Artichokes:

Oil & Vinegar Palm Beach's Bacon wrapped artichoke bites w/ Chipotle aioli

Ingredients:

- 2 (O&V) jars of artichokes (cut in halves)

- 1 (O&V) jar of Aioli
- 1 (O&V) Marinated Garlic Clove, minced
- 1 (O&V) tsp. of honey
- 2 tbls parmesan cheese, grated
- 1 whole can of chipotle chili in adobo, minced

Method:

Preheat oven to 400 F. Arrange bacon strips on baking sheet lined with foil. Sprinkle bacon with parmesan cheese.  Place artichoke heart in center of each bacon strip and secure with toothpick. Sprinkle roll with parmesan and pepper. Bake for 45 minutes or until form is crispy. Meanwhile, combine aioli with honey, garlic, and minced chipotle chili and a pinch of pepper in a medium bowl. Stir until combined. Transfer to a dipping bowl and place in refrigerator. Serve the bacon rolls with toothpicks and spicy chipotle aioli.

Cheese Balls coated with O&V Herb Blends:

Turn a block of cream cheese into a tasty spread for chips, crackers or raw vegetable slices from Oil & Vinegar Dallas.


Ingredients:

- 1 package (8oz) light cream cheese

- 4 tablespoon of your favorite O&V Herb Mix (we recommend any of the Bruschetta Mixes, Misculgio, Wild Garlic, or Patatas Bravas Mix)

- Crackers, chips, and veggies of choice

Method:

Allow block of creme cheese to sit at room temperature for 1 hour to soften.  When soft, roll 1 tablespoon Herb Mix of choice into cream cheese and form a ball.  Coat outside of the ball with remaining Herb Mix and chill until ready to serve.

Hummus Four Ways:

This Middle-Eastern specialty made from Garbanzo beans, also known as chickpeas (which is what the word Hummus means), is a healthy dip option which is high in protein and dietary fiber.

Ingredients:

Basic Hummus

- 1 (15 oz ) can of garbanzo beans (drained, reserve a little of the liquid)

- 2 cloves garlic, crushed

- 1 teaspoon ground cumin

- ½ teaspoon salt

- 1 tablespoon O&V Castello Zacro or Sita Greek extra virgin olive oil

Method:

In a food processor combine the beans, garlic, cumin, salt and olive oil. Blend on a low speed gradually adding the reserved liquid till the desired consistency is achieved. Serve with pita chips, cucumber slices, red pepper strips, or other uncooked vegetables.

Remember to make the hummus thick and chunky if you plan to add additional flavors.  You can also keep a few whole Garbanzo beans to mix in if desired.

Garlic Hummus

- 2-3 tablespoons O&V Garlic evoo

- Thinly sliced garlic cloves, sautéed till brown and crisp

- 2 oz pine nuts

Prepare the Basic Hummus and mix in two –three tablespoons of Garlic olive oil. Serve topped with crisp garlic slices and pine nuts

Lemon Hummus

- O&V Lemon Pyramid Salt

- 2 tablespoons O&V Lemon evoo

- Lemon Juice to taste

Prepare the Basic Hummus and mix in two tablespoons of lemon olive oil and lemon juice to taste. Sprinkle Lemon Pyramid Salt and a little more Lemon olive oil on top and serve

 Sun-dried Tomato Hummus

- 6-10 pieces of O&V Pomodori Sunpomo tomatoes

- 3 tablespoons O&V Garlic evoo

Prepare the Basic Hummus . Blend the tomatoes with garlic evoo in a food processor till smooth. Add to the Basic Hummus and season to taste

Spicy Guacamole

What would a Superbowl party be without Guacamole....careful, this one is hot!

Ingredients

- 1/4 red onion diced

- 2 Roma tomatoes diced

- 2 garlic cloves minced

- 1 (or more) jalapeños minced

- 1 tablespoon O&V Jalapeño Chardonnay Grapeseed oil

- 1 tablespoon O&V Lime Riesling Grapeseed oil

- 1 teaspoon ground cumin

- salt to taste

- 2 avocados diced

 Method:

In a medium bowl, combine the onion, tomatoes, garlic, jalapeño, cumin, salt and oils.

Add diced avocados and use a fork to mash and mix with other ingredients to desired consistency. Enjoy with tortilla chips

Sweet and Spicy Grilled Chicken Wings

A whole new twist to a traditional wings dish

Ingredients:
- ¼ cup balsamic vinegar (O&V)
- ¼ cup orange honey (O&V)
- ¼ cup hot sauce (O&V)
- 4 pounds bone-in chicken wings

Method:

Whisk together vinegar, honey, and hot sauce in a large bowl to create sauce.  Add wings in the bowl and mix in sauce. Place on grill over low heat. Grill for 15 minutes a side. Adjust grilling time for crispier finish!

Cape Chili Chicken Wings 

Ingredients:

- 1 jar of O&V Cape Chili Chutney

- 4 pounds bone-in chicken wings

Method:

Take your favorite fried or baked wings and coat them with Cape Chili Chutney in a large bowl and toss to cover them evenly. Transfer the glazed wings to a serving platter and garnish with the sliced green onions. Enjoy!

Fried Blue Cheese Stuffed Olives

These little treats are guaranteed to be the hit of the party.

Ingredients:

- 2 dozen O&V Greek Blue Cheese Olives

- 3 tablespoons all-purpose flour

- 1 large egg, lightly beaten

- 1/2 cup plain, dried breadcrumbs

- 2 cups O&V Chardonnay Garlic Grapeseed Oil

Method:

Place flour, egg, and breadcrumbs in 3 bowls. Dredge olives in flour, dip in egg, then dredge in breadcrumbs.  Refrigerate until ready to fry.

Heat Grapeseed oil in a saucepan over medium until hot but not smoking. Working in batches, fry olives until golden, about 1 1/2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Serve warm.

Blood Orange Brownies

Every party needs a little something sweet at the end. 

Ingredients:

- Your favorite brownie mix 

- 1/4 cup O&V Riesling Blood Orange Grapeseed Oil.

- 1/4 cup vegetable oil

- 2 eggs

Method:

Create brownie mix then add Riesling Blood Orange grapeseed oil,  vegetable oil, and 2 eggs and stir together.

Bake at 325 degrees for 30 minutes in a lightly greased baking pan. Cool and enjoy!