Enjoy these delicious recipes
Agnolotti Uovo con Tartufi
Agnolotti uovo con tartufi is just a fancy way of saying, “egg ravioli” with truffle. But beyond it’s alluring name, which rolls off the tongue, this pasta dish is absolutely delicious and it’s simplicity highlights our amazing truffle oil.
For The Pasta
2 Cups Flour
3 large, fresh eggs
For the Filling
12 large, fresh egg yolks
For the Sauce
1 stick (80z.) good quality salted butter
1/4 cup thinly sliced shallots
1 tablespoon White Truffle Oil
Sardegna Flaked Sea Salt
Fresh cracked white pepper to taste
Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place whole egg yolks in the center of the sheet, allowing for at least 1″ of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in butter over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the butter in the sauté pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh cracked pepper and sea salt to taste. Serve immediately.
1 cup of desired flavor of Balsamic Vinegar
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve warm with everything!
Preheat the oven to 350. Thoroughly grease a standard loaf pan with one teaspoon of Natural Butter Flavored Extra Virgin Olive Oil.
In a large bowl whisk together thoroughly:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together
6 tablespoons Natural Butter Flavored extra virgin olive oil
2/3 cup sugar
2 large eggs, lightly beaten
Fold in until combined:
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)
Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before un-molding to cool completely on the rack.
Beignets with Balsamic Reduction
• 1/2 cup boiling water
• 2 tbsp. unsalted butter
• 1/4 cup sugar
• 1/2 tsp. salt
• 1/3 whole milk
• 1/2 pkg. yeast
• 1/4 cup warm water
• 2 eggs, beaten
• 3 3/4 cups sifted flour
• Powdered sugar, for dusting
Pour boiling water over butter, sugar and salt. Add milk. Let stand until warm. Dissolve yeast in warm water. Add to milk mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Cover with waxed paper and a cloth; chill until ready to use. Roll dough to 1/4 inch thickness. Do not let dough rise before frying. Cut into squares and fry a few at a time in deep hot fat at 360 degrees. Brown; turn and brown on other side. Drain; sprinkle with powdered sugar. Makes around two dozen.
For The Aged Blackberry-Ginger Balsamic Reduction
1 cup Blackberry-Ginger Balsamic Vinegar
In a medium saucepan over low heat, slowly reduce the balsamic vinegar by 50%. You should have 1/2 cup. Allow to cool to room temperature which will thicken it further. Serve with warm beignets.
Cranberry-Orange Olive Oil Cake
Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C).
Coat a 12-cup bundt or tube pan with 1 tbsp whole blood orange extra virgin olive oil and set aside.
• 1 1/2 cups + 1 tbsp fresh squeezed orange juice (about 4-5 large navel oranges)
• 1 tbsp. finely grated orange zest
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 3/4 teaspoons kosher salt
• 5 large eggs
• 3 cups granulated sugar
• 1 1/2 cups + 1 tbsp whole fruit blood orange Extra Virgin Olive Oil
• 1/2 cup dried cranberries
• 1 cup confectioners sugar
Finely grate the zest of 2 oranges, then squeeze 4 of them. You should have 1 1/2 cups and 1 reserved tablespoon of orange juice of juice; if not, squeeze the 5th orange. Set aside.Whisk together the flour, baking powder, and salt in a large bowl and set aside.In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand held mixer in a large bowl, beat eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and blood orange extra virgin olive oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, zest and dried cranberries and whirl for a few seconds to bring the batter together.Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hrs. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes and then turn the cake out on to a rack over a sheet pan.Mix together 1 tbsp reserved orange juice with confectioners sugar to form a glaze. Pour slowly and evenly over the warm cake.Serve at room temperature.
Dark Chocolate Balsamic Tiramisu
• 6 egg yolks
• 4 tablespoons sugar
• 1 pound mascarpone (at room temperature)
• 1 3/4 cups cooled, espresso
• 3 tablespoons Dark Chocolate Balsamic Vinegar
• 24 ladyfingers
• 1/3 cup bittersweet chocolate shavings (Varlhona is a favorite!)
Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about 5 minutes. Add room temperature mascarpone to the egg yolks and beat until smooth. Add 1 tbsp of espresso and one tbsp of balsamic vinegar and mix until thoroughly combined.In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic Vinegar. Briefly dip each ladyfinger into espresso mixture. Allowing the ladyfingers soak too long will cause them to fall apart.Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Evenly spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.Cover with plastic wrap and refrigerate for at least 2 hours or up to six. Before serving, sprinkle the top with chocolate shavings.
Dark Chocolate & Vanilla Balsamic Truffles
• 1 pound quality dark chocolate, chopped (Cocoa 56%+)
• 8 oz. heavy whipping cream
• 2 tbs. Vanilla Bean Balsamic
• 1/3 cup good quality cocoa powder
• 1/4 teaspoon salt
Place chopped chocolate in a wide, heatproof bowl; (I place mine in my stand-mixer bowl. This way I can melt the chocolate and then whip it, using only one bowl.)
In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn.
Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate.
When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate into the warm cream to dissolve them. You should end up with a smooth, glossy mixture referred to as ganache.
Add the Vanilla Balsamic Vinegar to the chocolate ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions (approximately 2 tsp.) of ganache onto parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled into small balls. Dredge the balls in the cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.
Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce
For the Dough
2 cups all purpose flour
3 large, fresh eggs
For the Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
fresh ground pepper Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley Sea salt and fresh cracked pepper to tasteDirections Whisk together the ingredients for the filling and set aside.
Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
Bring a large pot of heavily salted water to boil.
Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1 inch of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Thoroughly seal the edges of each ravioli and cut into individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper.Once all the raviolis are assembled, in a large pan, sauté the thinly sliced shallots in mushroom sage extra virgin olive oil, over medium heat, until the shallots become golden in color.Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove thoroughly drained ravioli, placing in a large serving bowl.When the shallots are golden and caramelized, add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine.Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss. Serve immediately.
The Best Granola
Preheat oven to 250 degrees.
4 cups rolled “old fashioned oats” not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Whole Fruit Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Grilled Radicchio & Hearts of Romaine with Shaved Pecorino
• 1/3 cup Tuscan Herb extra-virgin olive oil
• 1/4 cup Grapefruit White balsamic vinegar
• 6 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 large heads of radicchio, each cored & quartered
• 4 hearts of romaine
• 1/4 cup shaved pecorino
Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat.
Marinate 20 minutes.
Prepare barbecue (medium heat).
Drain marinade into small bowl.
Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper.
Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
Transfer to serving platter.
Drizzle with reserved marinade and sprinkle with cheese shavings.
Serves 4-6 as a side
Wine & Vanilla Balsamic Poached Asian Pears
• 1 1/2 cups Malbec or red wine
• 1 1/2 pounds small Asian pears, Bosc pears, persimmons or apples, peeled, cored and quartered
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1 whole star anise
• 1 cup Vanilla Bean Balsamic Vinegar
• 2″ strip of orange zestPeel, stem and quarter the fruit.
Add all ingredients to a heavy, large pot. Simmer over low heat until the fruit is tender and the wine mixture has reduced by half. Serve the fruit and its’ syrup over ice cream, puddings, pancakes, oatmeal, yogurt or enjoy them by themselves.
This makes a great personalized gift to jar and give away.
Preheat the oven to 350 degrees.
2 2/3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 tsp. salt
1 15 oz. can solid pack pumpkin (1 3/4 cups)
1 cup granulated sugar
1 cup dark brown sugar
1 cup sweet Arbequina Extra Virgin Olive Oil
4 large eggs
Line three standard muffin tins or one giant muffin tin with cupcake papers. Sift together the flour, baking soda, cinnamon, nutmeg and salt. In a separate large bowl, combine the pumpkin, sugars and extra virgin olive oil. Add the eggs one at a time, beating after each addition.
Add the flour in three additions to the wet ingredients and mix until just combined and no flour can be seen. Fill the muffin tins and bake the cupcakes for 20-25 minutes or until a toothpick inserted in to the center of a cupcake comes out clean.
Makes 36 standard cupcakes or 12 giant cupcakes.
Cinnamon-Vanilla Buttercream Frosting
1 cup granulated sugar
4 large egg whites
1 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 tsp. salt
3 sticks unsalted butter cut in to 1/2 inch cubes and brought to (room temperature!)
Put the sugar, egg whites and salt in to a metal mixing bowl. Place the bowl over a saucepan of simmering water and stir constantly with a whisk until the mixture feels very warm to the touch (about 3-4 minutes) remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it reaches room temperature (about 5 minutes). Add the butter cubes one at a time to beating after each addition until smooth. Once all the butter in incorporated, add the cinnamon and vanilla beating until fully incorporated. Allow the cupcakes to cool before frosting.
Red Wine and Vanilla Balsamic Poached Pears with Honey Cinnamon Mascarpone
For the Pears
4 medium, firm pears such as Bosc or D’Anjou peeled, cored and halved
A bottle of fruity red wine such as Malbec or Pinot
1 cup Vanilla Bean Balsamic Vinegar
2 star anise
1 cinnamon stick
1 cup granulated sugar
For the Mascarpone
1 8oz. container mascarpone
2 tablespoons heavy cream
3 tablespoons honey
1 teaspoon ground cinnamon
In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone.Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy. Serve the chilled pears with a dollop of mascarpone.
Especially beautiful on your tabletop during the holiday season.
Grilled Wild Salmon and Asparagus in Wild Fernleaf Dill Olive Oil – Lemon Cream Sauce over Dill Infused Papardelle
1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Wild Frenleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste
Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of dill olive oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior. After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.
Bring a large pot of salted water to boil. Cook the dried pasta based on the package directions. If using the fresh pasta recipe below, cook for two minutes and drain well.
In a saute pan, heat two tablespoon dill olive oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half. Add the cream and the remaining dill olive oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy. Add the salmon chunks and cook to warm through, being careful not to break the chunks up. Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.
Fresh Dill Infused Pappardelle Pasta
2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)
In a large bowl or the bowl of a food processor, mix together the flour. Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms. If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.
Asiago and White Truffle Mashed Potatoes
6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Boston Olive Oil Company White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish
Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Tuscan White Bean Spread
1 pound of dried, rinsed Great Northern White beans
2″ sprig of fresh rosemary
4 cups low chicken or vegetable stock and water to cover beans
1 medium onion, diced
2 whole garlic cloves, smashed
1 large carrot, peeled and diced
1 large celery rib, diced
2 oz can of diced tomatoes in juice
2 teaspoons sea salt
Pepper to taste
¼ cup + 2 Tbs. Of Boston Olive Oil Company Ultra Premium EVOO (choose the intensity you like… mild, medium or robust, we like it with the Hojiblanca!
In a 6 quart or larger stock pot, add all of the ingredients except the olive oil. Bring to a simmer over medium-low heat, partially covered for approximately 4 hours or until the beans are tender and fully cooked through. Add more water as necessary. Allow the beans to cool completely. In the bowl of a food processor, ladle two cups of cooked beans along with liquid they were cooked in. Add ¼ cup extra virgin olive oil and process until smooth or desired consistency is reached. Serve at room temperature drizzled with two tablespoons of Fresh Ultra Premium Extra Virgin Olive Oil. The spread can be served with crudités, crackers, pita, or crusty bread. Makes approximately 2 ½ cups white bean spread
Natural Butter Extra Virgin Olive Oil Hollandaise Sauce
1 tbsp fresh lemon juice
1 tsp ground white pepper
3 egg yolks
1 cup of Boston Olive Oil Company Natural Butter Extra Virgin Olive Oil, warmed
1 tsp fine sea salt
cayenne pepper (optional)
Whisk together the egg yolks, lemon juice and 1 tbsp of warm water. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens). Season with salt and pepper to taste. Serve immediately. Makes 1 1/2 cups.
Avgelomono Soup with Olio Nuovo Baklouti Agrumato Olive Oil Drizzle
Avgelomono is a traditional Greek chicken, lemon, egg, and rice soup.
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons of Boston Olive Oil Company’s Baklouti Chili Olive Oil
copious amounts of fresh cracked pepper
sea salt to taste
In a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened. In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired. Serve each bowl with a healthy drizzle of Baklouti Agrumato Olive Oil.
Roasted Hasselback Potatoes With Garlic Infused Olive Oil
8 medium red new potatoes
1/2 cup Garlic olive oil ( Or choose your favorite oil!)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish
Preheat the oven to 400 F.
Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato. Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lined baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices. Bake for 30 minutes until the edges begin to turn golden brown. If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown. Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.
Toasted Almond & Lemon FusedCake with Strawberry Preserves
Almond-Lemon Agrumato Cake
1 1/4 cups all purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Boston Olive Oil Company Lemon Fused Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 and adjust the rack to the middle of the oven. Using Lemon Fused Olive Oil, grease and flour one 9″ cake pan. Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice (optional)
Pomegranate Balsamic Glaze & Grilled Rib-Eye Steak
Pomegranate Balsamic Grill Sauce
1/3 cup Boston Olive Oil Company’s Pomegranate Balsamic Vinegar (Tangerine Balsamic Vinegar, Black Cherry Balsamic!)
1/4 cup Organic Garlic Olive Oil (Tuscan Herb, Herbs de Provence…. so many options!)
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.
Mashed Golden Cauliflower with Ultra Premium Extra Virgin Olive Oil and Roasted Garlic
4 cups fresh cauliflower in small pieces – florets only
3 cups lightly salted water or chicken stock
1/3 cup creme fraiche
1/4 cup + 2 tablespoons fresh, bold, peppery, green UP Extra Virgin Olive Oil (Try our Barnea from Peru)
1/3 + 2 tablespoons cup Pecorino Romano, grated
3 large cloves whole garlic (optionally roasted)
2 tablespoons fresh chives, finely minced or snipped
2 teaspoons sea salt
fresh ground pepper to taste
Place the florets and water or chicken stock to a simmer in a medium pot. If you are not using roasted garlic, add your fresh garlic cloves to the pot as well, simmer for 6 minutes, and drain thoroughly. Place the still hot, drained florets in a large bowl with the creme fraiche, olive oil, roasted garlic, Pecorino, salt, and pepper.
With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, drizzle with additional grated Pecorino, a drizzle of olive oil, and chives.
Lemon Agrumato (Fused) Olive Oil & Polenta Cake
2 cups unbleached all purpose flour (organic if possible)
1/2 cup stone ground cornmeal (regular cornmeal will work here too)
1 1/2 cups sugar
1 cup Boston Olive Oil Company Fused Meyer Lemon (agrumato) Olive Oil
1 cup whole milk yogurt
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
Preheat the oven to 350 F.
Grease a 9″x9″ baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.
Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.
Panzanella Salad with Mozzarella Fresca
1 sweet or sour baguette (torn in to pieces)
2 pounds sweet, perfectly juicy heirloom tomatoes, diced 1″
1/2 cup pitted olives, your choice on variety
1/2 cup torn basil leaves
1/4 cup torn flat leaf parsley leaves
8 oz. mozzarella fresca (you guessed it… torn)
1/4 cup freshly grated Pecorino
2 tablespoons freshest UP Extra Virgin Olive Oil ( Try Boston Olive Oil Company’s Australian Pendolino)
1/3 cup of your favorite freshest Extra Virgin Olive Oil
3 tablespoons Boston Olive Oil Company’s Sicilian Lemon White Balsamic
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves super finely minced
fresh ground pepper
1/2 teaspoon of sea salt
Preheat the grill or your broiler. Toss the torn bread with UP EVOO, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.
Arrange the bread on a nice platter or in a large bowl.
Make the dressing by whisking all the ingredients together well in a large bowl. Add the cut tomatoes and gently toss with the dressing. Spoon the tomatoes and their juice mixed with the dressing lovingly over the top of the toasted bread.
Scatter the mozzarella, olives, parsley, and basil leaves over the top of the tomatoes. Just before serving top with grated Pecorino and fresh ground pepper to taste. Serve immediately while the bread still has a bit of crunch.
The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. Make an amazing mustard recipe with your favorite Balsamic Vinegar!
1 cup ground yellow mustard seed
2/3 cup vinegar PICK YOUR FAVORITE (BOOC likes Tangerine Balsamic, Maple Balsamic, Jalapeno (for heat), Honey Ginger, Espresso! (( Whats your favorite?)
1/3 cup honey (omit this if you are using a sweeter vinegar such as tangerine balsamic)
1 teaspoon sea salt, truffle salt, pink mineral salt, (choose your favorite! again)
Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes. Stir frequently until it thickens and then remove from heat. Allow the mustard to cool before storing it in an airtight container.
You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on. The possibilities here are endless.
Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it’s flavor the longer it sits out.
Now peep this… ready? A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade. Place the mustard in a bowl, and slowly whisk in the vinegar of your choice. Whisking quickly and continuously, follow with the olive oil of your choice. The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.
I love the creativity that this recipe allows! Have fun!
Makes about 1 1/2 cups.