Archive for October, 2012


Warm, rich, light as a feather, and redolent with the sweet, floral aroma of Ultra Premium, ultra fresh, FS17 extra virgin olive oil.  The aroma of this bread baking is sheer luxury and the lack of butter will hardly be missed.

Rachel’s FS17 Challah

1 Tablespoon active dry yeast
1/4 cup sugar
1/3 cup  + 1 tablespoon FS17 extra virgin olive oil
4 large eggs
1/4 cup water
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour

In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, stir yeast into water to soften for five minutes.  Add three eggs, sugar, oil and salt and beat lightly.  Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.

Turn the dough out on to a lightly floured surface and knead by hand for five more minutes.

Put the dough into a large bowl oiled with FS17, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.

Turn dough out onto a lightly oiled work surface. Divide into thirds. Shape each third into a rope about 20 inches long. Lay the ropes side by side on a baking sheet lined with parchment paper.  Braid the ropes, tucking both ends under the loaf.

Cover and let rise in a warm area for 45 minutes.

Beat the reserved egg with a tablespoon of cold water to make an egg glaze. Brush the glaze lightly over the braid.

Bake in a preheated 350°F oven for 40-45 minutes, checking with an instant read thermometer for an internal temperature of 190°F.

 Recipe by Rachel Bradley-Gomez


Samosa Dough
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons (UP) Gold Medal Koroneiki EVOO
3/4 cup water
Samosa Filling
2 cups cubed, cooked potatoes, drained
2 tablespoons (UP) Gold Medal Koroneiki EVOO
1 cup diced onion
2 cloves garlic, minced
1 teaspoon curry powder
1/4 to 1/2 teaspoon cumin, to taste
1 teaspoon fresh lime juice
1 teaspoon fresh grated ginger
1 cup frozen peas, thawed
1 small green serrano, seeded and minced fine
salt & pepper to taste
Oil for Deep Frying*
Cilantro Chutney 
2 cups chopped cilantro
1 fresh serrano pepper, seeded and chopped
3 cloves fresh garlic
1 teaspoon ground cumin
salt to taste

1/4 cup (UP) Gold Medal Koroneiki EVOO
the juice of two limes
2 tablespoons water

For the Dough 
Combine the dry ingredients for the dough in a large bowl or the bowl of a food processor.  Add the water and olive oil and mix or pulse until a rough dough begins to form.  Add more water as necessary.  Knead the dough on a lightly floured surface until it becomes smooth and pliant.  Allow the dough to rest, covered for about 30 minutes while the filling is prepared.

For the filling 
Heat the olive oil over medium heat in a large heavy skillet or saute pan.  Add the chile, ginger, onions and garlic.  Saute until the onion is translucent, about three minutes.  Add the spices and cook for another minute or so until fragrant.  Add the potatoes and gently crush them with the back of a spoon to a desired lumpy consistency.  Add the peas and lime juice, cook for another minute and season to taste with salt and pepper.

For the Chutney
Place all the chutney ingredients in to the bowl of a food processor or blender jar.  Pulse until finely pureed.  Adjust seasoning. 

Roll the dough in to a large round of 1/8″ thickness.  Using a three inch round cutter cut out rounds.  Spoon 2 tablespoons of filling in to the center of each round, folding it in half to form a half-moon.  Seal the inside edges of each round with a little beaten egg and crimp the outside firmly with the tines of a fork.

In a large heavy pot, preheat safflower, grape seed or sunflower oil to 350.  Drop the samosas in just a few at a time, being careful not to overcrowd the pan and drop the temperature.  Fry the samosas, flipping once, until both sides are golden brown, about 2 minutes per side.  Serve warm with cilantro chutney.

*Reccomended oils for deep frying:  grape seed, high oleic safflower, or high oleic sunflower  

 Recipe by Rachel Bradley-Gomez


4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-PearBalsamic
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt


Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Recipe by Rachel Bradley-Gomez
5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone – softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons Delizia Espresso Balsamic
1/3 cup ground chocolateWhisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume.  Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water.  Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer.  Set aside and allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form.  Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture.  Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer.  Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover.  Sprinkle with ground chocolate.  Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Serves 12

Recipe by Rachel Bradley-Gomez