Recipes

Here are some lovely, healthy salad dressings to help start the year off right!

Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach


Ingredients
4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoon aged red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium extra virgin olive oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed
Directions
Place spinach in a serving bowl.
Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.  Gently warm while whisking – remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.  Adjust seasoning,
Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.
Serve warm

Classic Caesar Salad
Ingredients
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin olive oil – the greener the better

1 cup croutons
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole

Directions
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce, add croutons and more grated Parmesan

Aged Raspberry Balsamic & Toasted Almond Vinaigrette

Ingredients
3 tablespoons Aged Raspberry Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens
Directions
Place all the ingredients in to a bowl and whisk.  Alternately, this can be made in a blender or food processor.  Arrange  arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
Posted by Rachel Bradley-Gomez

 

Polenta
4 cups vegetable or chicken stock, preferably homemade
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil
Salt & freshly ground pepper to taste

Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook on low stirring frequently for approximately 25-30 minutes.  Remove from heat an stir in the cheese and olive oil.  Adjust the seasoning with salt and pepper if desired.

Wild Mushroom Ragu
3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed
2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine (I used extra dry Prosecco)
1 cup vegetable or chicken stock, preferably homemade
2 tablespoons minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12″ saute pan. Add clean, dry mushrooms to the pan.  Cook until the mushrooms caramelize and become crusty golden-brown.  Add the shallot, and saute for two minutes, add the garlic and saute for a minute.  Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half.  Add the stock and cook until reduced by half.  Taste and adjust with salt and fresh pepper if desired.

Truffled Mascarpone
1/2 cup mascarpone
1 teaspoon white truffle oil

Stir the truffle oil in to the mascarpone.
Serve the wild mushroom ragu over the hot polenta.  Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Serves 4-6

Posted by Rachel Bradley-Gomez
This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata.
4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)

Heat olvie oil in a skillet over medium-high heat.  Season chicken with salt and pepper on both sides.  Lay each breast out flat and lay a piece of cheese on each breast.  Roll as tightly as possible.  Being careful not to   unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts.  (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn’t begin to burn in the oil)

Once the breasts are golden brown, and  have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan.  Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan.  Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.

Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened.  Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Serves 4

Posted by Rachel Bradley-Gomez

 

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. 


Assembly 
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

INGREDIENTS:

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

PREPARATION:

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
Ingredients
2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual
1/4 cup granulated sugar
1 teaspoon vanilla extractDirections Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until  thoroughly combined.Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract.

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375.

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom.  Bake for 15-17 minutes until slightly firm to the touch.  As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough.  Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar.

Recipe by Rachel Bradley-Gomez
Ingredients
1 pound fresh, whole almonds (about 3 1/2 cups)
1/4 cup + 1 tablespoons of Organic Garlic Olive Oil
2 teaspoons fine to medium sea salt – or to taste
1/4 cup + 1 tablespoon fresh rosemary leaves as an optional garnishDirections
Preheat the oven to 300.Line a rimmed baking sheet with parchment paper.In a medium bowl toss the almonds with the Organic Garlic Olive Oil and 1/4 cup fresh rosemary leaves.

Distribute the almonds in a single layer on the prepared baking sheet and slow roast for 40 minutes, until the almonds smell toasty and the rosemary leaves are fragrant and crisp. Remove from the oven and allow to cool for about 5 minutes. While still warm, toss with sea salt and garnish with remaining tablespoon of fresh rosemary leaves and 1 tablespoon of Organic Garlic Olive Oil.

Allow to cool fully and serve

Recipe by Rachel Bradley-Gomez

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of saltUsing a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Premium, Olio Nuovo Coratina from Chile
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6

Dish designed by Rachel Bradley-Gomez