potdeDark Chocolate Pot de Creme
12 ounces high-quality bittersweet chocolate chips (or chopped)
3 cups Half & Half
6 large egg yolks
8 tablespoons granulated sugar
1/4 cup Olio Nuovo Oro Bailen Picual
1/4 teaspoon saltBlood Orange Whipped Cream
1 cup heavy cream
1 tablespoon blood orange agrumato
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugarDirections

Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to  scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the the custard is coats the spoon and almost begins to simmer, about 5 minutes.Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.

Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream before serving.
Makes 6 servings

Posted by Rachel Bradley-Gomez
congIngredients
1 pound ground pork, beef or even turkey, but preferably freshly-ground pork
2 cups finely diced wild mushrooms
1/2 cup grated Pecorino cheese
2 large shallots, sliced
3 cloves garlic, chopped
2 medium carrots finely diced
1 stalk celery, finely diced
2 cups good quality red wine
1 cup crushed tomatoes
2″ sprig fresh thyme
salt and fresh ground pepper to taste
1/4 cup peppery, UP Certified EVOO
1 tablespoon black truffle oil
1 pound dried conchigliette, cooked – you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.Instructions
In a large, heavy bottom pot heat the olive oil over medium-high heat.  Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes.  Remove the meat to a bowl and reserve.  To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.Add the shallots, carrot, and celery and saute for another two minutes.  Add the garlic and saute for another minute.  Deglaze the pan with the red wine and reduce by half.  Add the tomatoes and thyme and reduce the heat to low and cover.  Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a  tablespoon or so of the pasta water.  Cook for a minute stirring to completely sauce the pasta.

Portion the pasta in to servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil.  Serve immediately.

Makes 6 servings

Posted by Rachel Bradley-Gomez

 

Have you been searching for an easy, tasty, inexpensive, nutritious, one dish, meatless meal?  Well search no more.  The traditional Spanish tortilla is an egg and potato dish that fits this criteria.  It can be eaten hot but is just as delicious enjoyed at room temperature which makes it an ideal meal on a warm summer night.

I’ve paired the tortilla with a garlic aioli made from fruity Ultra Picual Extra Virgin Olive Oil.  The Tortilla provides a nourishing comfort food, rich with egg and hearty potato.  The aioli condiment provides a counterbalance to the rich caramelized flavors of the tortilla with zesty lemon, piquant garlic and fruity extra virgin olive oil.  Add a simple salad and you have a well balanced, delicious meal.

Tortilla

3 pounds of waxy potatoes sliced 1/8″ thick, such as Yukon or Red Bliss
9 large eggs, beaten
1 large sweet onion sliced thin, such as Maui
1 teaspoon fresh thyme leaves
Sea salt & fresh cracked pepper to taste
Ultra Picual Extra Virgin Olive Oil

Heat 4 tablespoons of olive oil over medium-high heat in a 12″ cast iron skillet.  Add the sliced onions and saute until light brown in color add the thyme and saute for another minute. With a slotted spoon remove the onions and thyme and mix them in to the beaten eggs.  Season the egg-onion mixture with sea salt and pepper.  Heat the oven to 375.  With the oil remaining in the skillet, lightly season the potato slices with a sprinkle of sea salt and pepper and layer the slices in concentric circles at the bottom of the skillet.  Continue layering until all potatoes are used.  Brown the bottom layer of potatoes over medium heat-high for 2 minutes being careful not to burn the potatoes.  Pour in the egg-onion mixture over the potatoes and cover the skillet with a lid.  Place the covered skillet in to the preheated oven for 10-15 minutes until the egg layer on top is golden brown and the potatoes are tender.  Invert the tortilla on to a platter and serve warm or allow to cool to room temperature.  Serve with aioli.

Aioli

2 large egg yolks
1 cup fruity extra virgin olive oil such as Ultra Picual Extra Virgin Olive Oil
2 garlic cloves, crushed
2 tablespoons fresh squeezed lemon juice
1 teaspoon sea salt

Add the egg yolks and sea salt to the bowl of a food processor or in to a blender.  While processing, slowly drizzle in the olive oil.  Stop the machine and scrape down the sides if necessary.  Once all the oil has been  added, pour in the lemon juice and process until combined.  Check for seasoning.

Created by Rachel Bradley-Gomez

 

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Delizia 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.

Created by Rachel Bradley-Gomez

 

  • 1/4 cup Delizia Persian Lime Olive Oil
  • 1/4 cup unsalted butter
  • 3/4 cup Sour Cream
  • 2 cups miniature marshmallows
  • 1/2 lb white chocolate morsels
  • 3 tablespoons fresh lime juice
  • finely grated zest of two limes, about 1 tablespoon
  • 1 cup granulated sugar

Grease an 8″ x 8″ square baking pan. Combine sugar, lime zest, Delizia Persian Lime Extra Virgin Olive Oil, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat or until a candy thermometer reaches 238 degrees.  Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out fudge.

Created by Rachel Bradley-Gomez

 

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 Lemon Agrumato 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 agrumato lemon 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)

Serves 10

Created by Rachel Bradley-Gomez

Chocolate Cake
1/2 cup cocoa powder
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 tsp. salt
1 tsp. baking soda
1 Tbs. tangerine dark balsamic
2 large eggs beaten with enough cold water to equal one cup
1/2 cup Blood Orange Agrumato Olive Oil + more for greasing pans

Directions

Preheat the oven to 350ºF.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9-inch pan with Blood Orange Agrumato.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients in to the wet and mix using a hand or stand mixer on low.  Pour the mixture into the prepared pans.Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.Cool for 20-25 minutes before removing the cakes from the pans to cool completely. Apply ganache when cool.


Blood Orange Ganache

8 ounces semisweet chocolate chips or chunks
1/2 cup heavy cream
1 Tbs. Blood Orange Agrumato Olive Oil

1 pinch of sea salt
Place the chocolate chips in a heat-proof bowl.  Heat the Cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
 Add in the blood orange agrumato olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.

Created by Rachel Bradley-Gomez

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp.Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used…. even in classic and updated German recipes.

Schnitzel
4 boneless center cut pork chops, 7-8 oz. each, pounded to 1/4-inch thick (You can substitute boneless, skinless chicken breasts here too!)
1/2 cup fine bread crumbs
1/2 cup flour
2 eggs
1/4 cup whole milk
1 teaspoon sea salt
fresh ground pepper to taste
UP Extra Virgin Olive Oil for frying
lemon wedges (optional)

Heat 2 inches of extra virgin olive oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.

Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.  Add the bread crumbs to a similar shallow dish.

Whisk the salt and pepper in to the flour and add to another shallow dish.  Dredge the pork chops first in the seasoned flour, then in to the eggs (being sure to coat the pork chops completely at every step), and then finally in to the bread crumbs.

Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.  Remove each pork chop to a wire rack while frying the remaining pork chops.

Serve immediately with lemon wedges, if desired

Baby Arugula Pesto with Lemon
4 cups washed and dried baby arugula
1/2 cup UP Extra Virgin Olive Oil (I used the new Spanish Arbequina here)
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.  Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (j.k.)… etc.

Spaetzle
1 cup flour
1/4 cup milk
2 large eggs
1/2 teaspoon salt

Bring a 4+ quart pot of lightly salted water to a boil.

Whisk the eggs with the milk, and the salt with the flour.  Add the dry ingredients in to the wet ingredients and whisk until no dry spots remain.

Add the batter to a spaetzle maker or add to a large colander.  If using a colander with larger holes, push the batter through the colander using a spatula in to the boiling water.   Boil for about two minutes, and then remove to a bowl and toss with pesto immediately, or a tablespoon of extra virgin olive oil.

Posted by Rachel Bradley-Gomez

Fresh quince can be elusive.  But this is definitely the season in which to find them.  In light of the fact that they’re not edible, or at least enjoyable in their raw state, they have not found popularity in the market like other fall/winter fruits.That being said, I am smitten with this chameleon of the fruit world.  When its bumpy-ugly mug is cut open, fragrant creamy-white flesh is exposed.  Then magically its flesh turns the most festive cranberry-red color when cooked for a few hours.  The aroma of quince is jaw dropping, boasting notes of apple, flowers, and tropical fruit.  It is at once intoxicating and comforting.

While it simply begs to be eaten out of hand, don’t be lured by its siren song!  Instead, follow my recipe below and you will be rewarded with a rare, otherworldly condiment perfect for pairing with cheeses, roasted meats such as pork, chicken, or turkey, or slathering on buttered, toasted crumpets.

Ingredients
2 pounds fresh quince peeled, cored, and cut in to 2″ chunks
1 cup Pomegranate-Quince White Balsamic Condimento or Plain White Balsamic Condimento
1 cup granulated sugar
2 +/- cups water (or enough to barely cover the quince)
1/4 teaspoon of sea salt
1 split vanilla bean, or 2″ cinnamon stick (optional)

Instructions
Place the balsamic and sugar in a heavy 3+ quart pot, and slowly heat and swirl to dissolve the sugar over medium heat.  Add the quince and just enough water to cover.   Bring the contents to a steady, gentle simmer over medium-low heat.  Cook slowly, partially covered for 2 hours making sure there is enough liquid in the pot to prevent scorching.

Remove the pot from the heat and allow it to cool slightly. Puree the entire contents using a food processor or blender. The quince butter will thicken substantially as it cools, as quince is high in natural pectin.  Once cool, jar and refrigerate for up to one month.  Alternatively, this can be heat processed or canned for shelf stability.

This is particularly enchanting served with salty, briny, or nutty cheeses on cheese plates.  It is also fabulous with a Monte Cristo, or instead of cranberry in traditional leftover turkey sandwiches, on PB&J, or just slathered on toasted bread.

Posted by Rachel Bradley-Gomez

 

The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent olio nuovo olive oil make this salad a virtual party in your mouth.  Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.
Ingredients
4 cups baby arugula
3 medium sized golden beets
2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Cara Cara Orange Cream White Balsamic
1/4 cup + 1 tablespoon Peppery Olio Nuovo Ultra Premium Extra Virgin Olive Oil
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Tarragon Croutons (see recipe below) – or store bought croutons
Directions
Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts.  Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olio nuovo olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.
Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olio nuovo while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.
Makes 4 generous salad portions
Tarragon Croutons

Ingredients
2 cups of fresh or day old sourdough bread cut in to 1/2″ cubes
1/4 cup Organic Tarragon Olive Oil (or you can use any infused olive oil you desire)
1/2 teaspoon salt
fresh ground pepper to taste
Directions
Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.
Makes 2 cups
Posted by Rachel Bradley-Gomez