1-1/2 ounces Butter Olive Oil
1 small onion, chopped small
3/4 cup flour
1-3/4 cup whole milk
1/2 cup Blue cheese
crumbled flour for coating
breadcrumbs for coating
Spanish extra virgin olive oil
Heat the butter olive oil in a saucepan over a medium heat. Add the onion and sauté until tender (about 5 minutes). Slowly add the flour and mix well during 5 minutes blending well. Pour in the milk stirring a little at the time until the sauce thickens. Add the blue cheese, mix well and cook for another 2 minutes. Place this mixture in a plastic container, cover and let it cool completely. To make the croquettes, take a spoonful of the thick béchamel and shape it into a small cylinder. Repeat until you finish with all the béchamel paste. Flour the croquettes, dip them in the egg and finally into the breadcrumbs, pressing carefully all round so the croquettes get a good even coating. Heat the olive oil in a small frying pan and fry the croquettes in small batches until golden. Place them in a plate with kitchen paper to absorb the excess of oil. Serve them hot. Delicious with Hot Pepper Bacon Jam.
2 heads cauliflower, cut into bite size pieces
3 Tbs. Butter Olive Oil
1 teaspoon garlic powder
1 teaspoon truffle salt
1 teaspoon black pepper
1 teaspoon onion powder
1/4 cup Sour Cream
3 Tbs. Hot sauce
1/2 teaspoon Butter Olive Oil
Preheat oven to 350 degrees. Mix all spices with cauliflower and olive oil. Place on a cookie sheet and bake for 45 minutes until golden brown.
To make dipping sauce, mix sour cream, hot sauce and olive oil together and set aside.
Once cauliflower is cooked, place them in a mixing bowl and toss with another 3 Tbs. of Hot Sauce. Serve immediately with dipping sauce.
1/2 Tbs. Blood Orange Green Chili Oil
1/2 Tbs. Cinnamon Pear Balsamic Vinegar
1 cup Fresh Walnut halves
Mix first three ingredients together in a Ziploc bag. Preheat oven 350 degrees. Line cookie sheet with parchment paper and place walnut mixture in single layer on top. Sprinkle with sea salt and cayenne pepper. Bake for 10 minutes. Take out immediately and let cool.
NOTE: Use your favorite pairings. (Butter Olive Oil and Neapolitan Balsamic vinegar) Makes a great topping for salads as well.
1 can (15.5 oz) chick peas, drained
2 cloves garlic, minced
1Tbs. Sesame Oil
1 Tbs. lemon juice
1 tsp. soy sauce
Salt and pepper to taste
1/4 cup Black Truffle Oil
1/2 teaspoon chopped parsley
In a blender, combine first 6 ingredients. Blend until smooth.
Open the top of the blender and slowly add Black Truffle Oil.
Put into a bowl, cover and refrigerate. Before serving sprinkle with chopped
fresh parsley and Truffle sea Salt before serving.
Serve with vegetable tray or pita chips
1/4 cup Gravenstein Apple White Balsamic Vinegar
1/4 cup Roasted Red Pepper, drained
1/4 cup Tuscan Herb Olive Oil
1/4 small white onion
1/2 tsp. dry mustard
Pinch of red pepper flakes, optional
Place all ingredients in a food processor. Blend thoroughly. Salt and pepper to taste.
2 bags of chopped romaine/radicchio mix, chopped
1 red onion, chopped
2 ribs celery, chopped
1 pint cherry tomatoes, thinly sliced
1/3 cup pepperoncini peppers, stemmed and thinly sliced
1/3 cup oil-packed sun-dried tomatoes, rinsed and chopped
1 can chickpeas, rinsed and drained
In a large bowl, combine the above ingredients. Prepare dressing. Add
dressing to salad and toss together and serve.
1 1/2 cup all-purpose flour
2 tsp Baking powder
1/2 tsp Salt
1/2 cup Granulated sugar
3 Eggs (or substitution)
1/2 cup Milk (any kind)
3/4 cup Lemon Olive Oil
1/4 cup pistachio nuts, crushed
Lemon zest, optional
Preheat oven to 350° F & lightly oil a loaf or cake pan
Mix flour, baking powder & salt in one bowl
In another, beat sugar & eggs until fluffy
Gradually beat in the milk, then the Lemon Olive Oil
Add wet ingredients to dry & fold until combined, then add
crushed pistachio nuts. Bake 40 minutes until golden brown.
Allow to cool before serving.
8 oz glass of water or seltzer
1/2 oz. Raspberry Dark Balsamic
1/2 oz. Sicilian Lemon Balsamic
Mix together and pour over ice cubes. Balsamic Vinegars are made in the Solera Fashion and is a carminative, an appetite suppressant and a good source of probiotics. And …
NO SUGAR ADDED.
4 Tbs. Dark Chocolate Balsamic Vinegar
4 squares Mashpi
80% chocolate bar
1/2 cup unpopped popcorn
4 Tbs. Chipotle Olive Oil
Pop the popped corn in an air popper, or traditional on stovetop.
Drizzle with the Chipotle Olive Oil. In the meantime, pour the balsamic vinegar in a small saucepan, add the piece of chocolate bar and simmer over medium-low heat until it thickens. About 3-4 minutes. Drizzle over the popcorn mixture. Sprinkle with sea salt. Shake it up and serve.
3-15 oz cans of butter beans, drained and rinsed
1/2 tsp. Seasonello salt
1/2 tsp. Fine black pepper
1 Tbs. Butter Olive Oil
1 tsp. Butter Olive Oil
1 onion, chopped fine
3 garlic cloves, minced
2 teaspoons ground thyme
3 tablespoons all-purpose flour
4 cups vegetable broth
1/2 cup Sicilian Lemon Balsamic Vinegar
1 small potato, cut into 1/2 inch chunks
1 small yam, cut into 1/2 inch chunks
1-16 oz bag frozen peas and carrots
1 tablespoon tarragon leaves
Begin by chopping the potato and yam into chunks and set aside. Then chop the onion and mince garlic and set aside.
Empty all three cans of butter beans into a colander and rinse. Heat Olive Oil into a Dutch oven over medium-high heat. Add beans, Seasonello salt and pepper. Cook for about 6 minutes, stirring every 2 minutes. Transfer mixture to a plate.
Reduce heat to medium. Add 1 tsp. butter olive oil and then the onion, garlic, thyme, and tarragon to the now-empty pot. Cook for about 4 minutes. Stir in flour and cook for 1 minute. Add the bean mixture back into the pot. Slowly whisk in broth and balsamic vinegar. Cover and simmer for 25- 35 minutes. Serve with a crusty baguette.