Traditional recipes

Cauliflower Soup with Pecorino Romano and Truffle Oil

Cauliflower Soup with Pecorino Romano and Truffle Oil

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  • 2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
  • 6 cups 1-inch pieces cauliflower (cut from 1 large head)
  • 3 1/2 cups (or more) low-salt chicken broth
  • 1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
  • 1/2 cup heavy whipping cream
  • White or black truffle oil (for drizzling)

Recipe Preparation

  • Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

  • Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

  • Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

Recipe by Carolynn Angle of The Standard Tap in Philadelphia PA,Photos by Pornchai MittongtareReviews SectionAbsolutely double delicious!

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped
1 cup chopped onion
3/4 cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3 1/2 cups (or more) low-salt chicken broth
1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
8 Sprigs of Fresh Thyme for garnish
White or black truffle oil (for drizzling)

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Reheat in same pan to a simmer and season with salt and pepper to taste. Do ahead Can be made 1 day ahead. Cool slightly cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings drizzle with truffle oil and garnish with Thyme.

1 of 6

Cauliflower Soup

&bull 6 slices of bacon, chopped
&bull 2 cups onions, chopped
&bull 1 1/2 cups celery, chopped
&bull 6 garlic cloves, chopped
&bull 12 cups cauliflower (2 large heads), chopped in 1" pieces
&bull 8 cups chicken broth
&bull 3" cube of Pecorino Romano cheese, plus extra for garnish
&bull 1 cup heavy cream
&bull salt and black pepper to taste
&bull crumbled bacon and fresh herbs for garnish
&bull white truffle oil for drizzling on top

1. Saute bacon in a heavy large saucepan over medium heat until golden brown set aside a few pieces to crumble as garnish.
2. Add onion, celery and garlic. Cover cook until veggies are soft, stirring occasionally, about 7 minutes.
3. Add cauliflower, broth and cheese bring to a boil. Reduce heat to low, cover and simmer until cauliflower is tender, about 20 minutes.
4. Puree soup in batches in a blender.
5. Return to pan, add cream let soup simmer. Thin with more broth if needed. Season with salt and pepper.
6. Ladle into bowls, top with cheese shavings, bacon, any fresh herb (like tarragon), and a tiny drizzle of truffle oil-a little goes a long way.

All About Black Truffle Oil

In this section, I’ll give you a quick crash course in black truffle oil to help you better understand how to use it. When you’re ready to start making black truffle olive oil recipes, you’ll know a little bit more about this great ingredient.

How is it made?

Black truffle oil is made one of two ways. Authentic black truffle oil is made with high-quality extra virgin olive oil that is infused with pieces of real black truffles. These pieces are either diced, shaved or grated directly into the oil to give it the taste of truffles in a natural way.

Synthetic black truffle oil is made by infusing olive oil with manmade chemicals that are designed to mirror the flavor of the natural gas produced by truffles. The flavor of synthetic truffle oil might not be as powerful as that of authentic truffle oil, but it is always more affordable. It’s up to you which type you use in your recipes with black truffle oil.

What does it taste like?

Black truffle oil has a mineral and earthy flavor, not unlike that of mushrooms. It has a little bit of a tinny aftertaste and aroma, and it can even be compared to red wine, especially if you have an authentic oil. Of course it also still tastes a bit like the olive oil base that is used in its production, so you can enjoy a well-rounded flavor from this oil.

Where can I buy it?

You can find black truffle oil in specialty markets that serve gourmet cooking ingredients, as well as in upscale grocery stores. Check the shelves near the extra virgin olive oil if you’re shopping for this product in person. Online, you can find truffle oil through well-known truffle vendors as well as through online marketplaces. Online prices may be cheaper but may also charge shipping.

Kale and Radicchio Salad with Maple Vinaigrette

1 bunch kale, stemmed and shredded

1 head radicchio, shredded

1/3 cup red onion, sliced very thinly

½ cup grated raw milk cheddar

2 apples, cored, sliced thinly

3 strips nitrate-free bacon, cooked and crumbled, pan drippings reserved

2 teaspoons Dijon mustard

2 tablespoons capers (including juice)

3 tablespoons real maple syrup

Freshly ground black pepper

Use a mandolin to shred the radicchio and slice the apple and onion. Chop the kale very fine with a chef’s knife.

Combine the kale, radicchio and onion with the apples and cheese in a large salad bowl. Strain the bacon drippings and whisk together with the vinegar, mustard, capers and black pepper until smooth. Whisk in the maple syrup, and toss with the salad ingredients. Top with toasted pecans.

Cauliflower Mushroom “Risotto” with Parmesan and Truffle Oil

A simple healthy meal (or side dish) using cauliflower “rice”.


  • 1 head (Large Size) Cauliflower, Cored And Chopped Into Florets
  • 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 1 cup Vegetable Broth
  • 2 teaspoons Olive Oil
  • 8 ounces, weight Cremini Mushrooms, Sliced
  • ½ whole Yellow Onion, Chopped
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Fresh Ground Pepper
  • 2 Tablespoons Fresh Lemon Juice
  • ½ cups Grated Parmesan Cheese (or Pecorino Romano)
  • ⅓ cups Chopped Fresh Flat-leaf Parsley
  • 1 Tablespoon Truffle Oil


In a blender (or food processor) add 1 cup of the cauliflower florets and process for about 15 seconds or until the cauliflower is the consistency of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed. It’s important to work in small batches when making the cauliflower rice to get even “rice” size pieces.

Add beans and broth into the blender and puree until smooth (30 seconds to 1 minute).

Add olive oil to a large saucepan (with tight fitting lid) and heat on medium-low. Add mushrooms and onions. Stirring frequently, cook until onions are soft and mushrooms are lightly browned (about 7-8 minutes). Add garlic, salt and pepper and continue to cook for an additional minute. Add lemon juice and increase heat to medium-high. Continue cooking and stirring until almost all the liquid has evaporated.

Add bean puree into the pan with the mushrooms and bring to a simmer. Stir in the cauliflower “rice”. Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (8-10 minutes).

Uncover the pan and reduce heat to low. Add the cheese and stir until combined. Turn off the heat and stir in parsley.

Divide risotto among serving bowls and drizzle with truffle oil . Top with additional cheese and parsley if desired.

Cooking with cauliflower: Recipes, tips for preparation

Cauliflower may not be the most beautiful vegetable to grace the table, but what it lacks in looks it more than makes up for in nutrition. Very low in fat and cholesterol, cauliflower is a good source of protein, fiber, and a slew of vitamins and minerals. In fact, ounce for ounce cauliflower has more vitamin C than a grapefruit. And like other crucifers -- broccoli, Brussels sprouts, kale--cauliflower also contains powerful cancer-fighting nutrients.

Cauliflower's mild, slightly sweet taste works equally well with aromatics (turmeric, coriander, and curry blends) and strong-flavored ingredients (sharp Cheddar cheese, truffle oil). And while serving cauliflower raw in crudités and salads is an easy option, it's also versatile enough to bake, sauté, and purée. Our recipes show you how.

Choose heavy, compact heads that are free from blemishes and are well wrapped in their outer leaves. The protective leaves should look fresh and crisp. You can keep cauliflower in a paper or plastic bag in the fridge's crisper, but place it upright with the stem down to prevent condensation from gathering and spoiling the florets.

Most people identify cauliflower by its creamy white color, and sometimes jokingly refer to it as "white broccoli," but variations on cauliflower's classic winter-white are now plentiful. The green broccoli/cauliflower hybrid known as "broccoflower" is increasingly popular, and colorful heirloom varieties of cauliflower in shades of yellow, orange, green, and purple can be found at farmers' markets or specialty foods shops. Heirloom cauliflower tastes the same as its paler brethren, but the orange florets have more vitamin A, while the purple variety contains more anthocyanin, the same antioxidant found in red wine.

No one likes mushy cauliflower, so take care when cooking it, especially when steaming or boiling. Florets that are uniform in size can be steamed as quickly as 6 to 7 minutes, and boiled in about 10. Microwaving is the fastest method, clocking in at 3 to 4 minutes. Keep in mind that the thicker stalks add some cooking time. For crisp cauliflower, sauté as you would broccoli, or for an ideal, firm-but-tender texture, try baking or roasting, which draws out a nuttiness that isn't detectable otherwise. Puréed, cauliflower makes for a delicate, silky soup, and if you mash it up, its resemblance to mashed potatoes is uncanny.

6 of 20

Giada De Laurentis's Berry Strata

amp#1492 tbsp unsalted butter
amp#1493 tbsp honey
amp#1494 large eggs
amp#1491/2 cup whole-milk ricotta cheese
amp#1493 tbsp sugar
amp#1491 cup whole milk
amp#1491/4 cup freshly squeezed orange juice
amp#1494 slices bread, torn into 1" pieces (about 4 cups)
amp#1491 10 oz. bag frozen mixed berries, thawed and drained

1. Melt butter in a small saucepan over low heat. Turn off heat, add honey and stir. Set aside.
2. Place eggs, ricotta and sugar in a large bowl. Using a fork, mix to combine and beat eggs. Add milk, orange juice, butter and honey mixture, and then add bread. Stir to combine. Gently fold in berries.
3. Pour mixture into a two-quart baking dish. Cover with plastic wrap and refrigerate for at least 2 hours and up to 12.
4. Preheat oven to 350°F. Bake strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes. Spoon into dishes and serve.

Menu for Russo's Coal Fired Italian Kitchen

Russo's salad dressings are hand-prepared fresh daily and are made with award-winning D.O.P. Sicilian extra-virgin olive oil and the freshest premium ingredients. Salads come prepared as described below unless a different dressing is chosen from the following options: Chianti balsamic vinaigrette, ranch, blue cheese, Caesar, or honey mustard dressings. + $4 Grilled Chicken | +$6 Sautéed Garlic Shrimp 6 pcs

Pan-Seared Salmon Salad**

Fresh Atlantic salmon, romaine lettuce, fresh arugula, cucumbers, red onions, Kalamata olives, Roma tomatoes, artichoke hearts and your choice of dressing


Crunchy fresh garden vegetables, pine nuts, sun-dried tomatoes, artichoke hearts, Dolce Gorgonzola cheese, pepperoncinis, and Romaine lettuce lightly tossed with Russo's balsamic vinaigrette dressing

Our Favorite Recipes

In a small bowl, whisk together molasses, balsamic vinegar, honey and sugar season with salt and pepper. Coat chicken in marinade marinate at least 30 minutes at room temperature, or up to overnight in the fridge.

Remove chicken from marinade reserve for later use. Pat chicken dry and season generously with salt and pepper. Allow chicken to come to room temperature for 30-60 minutes. In the meantime, transfer reserved marinade to a small sauce pan. Bring to a boil, reduce to a rapid simmer and cook until thickened and syrupy, about 10-12 minutes. Taste for seasoning and keep warm.

While marinade reduces, preheat oven to 425°F. Place chicken on a sheet tray and lightly coat in oil. Bake in the center rack of the oven for 10 minutes brush with glaze. Continue to cook another 5 minutes brush with another layer of glaze. Cook 5-10 more minutes or until chicken registers 165°F. Brush with any remaining glaze, if desired. Rest 5-8 minutes before serving. Garnish with pomegranate seeds and mint leaves.

Pan Seared Fresh Halibut

with Warm Marinated Heirloom Tomato and Baby Squash Salad

4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 1/2 cups assorted heirloom tomatoes cut into 1" pieces
1 cup assorted baby squash cut into 1" pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons Neapolitan Herb Balsamic
2 + 1 tablespoons fruity mild-medium olive oil such as UP AU Hojiblanca
sea salt and fresh ground pepper to taste

Place a heavy saute or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Saute for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside.

Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.

Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.

Truffled Wild Mushroom Risotto & Arancini in Baby Arugula Pesto

Porcini/Shitake Mushroom Stock
5 cups water brought to a simmer
2 cups of a mixture of dried Porcini mushrooms and Shitake mushrooms broken in to pieces or coarsely chopped

Bring the water just up to a simmer and then add the mushrooms. Allow to steep for 30 minutes before using in recipes. Strain before using.

Make the risotto:

3 tablespoons Bella Gusta Extra Virgin Olive Oil

2 shallots, finely chopped

sea salt and freshly ground pepper

1 1/2 cups Arborio or Carnaroli rice

1 teaspoon white or black truffle oil

1 pound mixed wild mushrooms, thinly sliced

1/2 cup freshly grated Pecorino cheese

2 tablespoons chopped flat-leaf parsley

In a medium saucepan, bring the stock to a simmer. Keep warm. In a large saucepan, heat the olive oil and add the mushrooms. Season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the shallots and saute for another few minutes until the mushrooms are nicely caramelized and the shallots are cooked through and translucent.

Add the rice and cook, stirring until well coated with olive oil and beginning to toast. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when it is opaque and just the sauce that has formed from the rice, creamy. About 20 minutes total. Add the truffle oil and cheese in at the very end, and adjust the seasoning with salt and pepper.

Eat this now using any leftovers for the recipe below.

The Arancini

3 cups cooled, leftover risotto from the recipe above or your own

1 1/2 cups plain bread crumbs

6 oz. mozzarella fresca (fresh mozzarella in water)

Extra Virgin Olive Oil for deep frying I recommend Oro Bailen or Melgarejo's new oils for this

Mix together 1/2 cup of bread crumbs and the beaten egg with the cooled risotto. Heat 2" of UP Extra Virgin Olive Oil to 350 F. in a heavy pot with relatively high sides. Preheat the oven to 250 F.

Place the breadcrumbs in a shallow dish or plate for rolling the arancini and cut the mozzarella into small 1/2" cubes.

Using a scoop or spoon, portion out 2 tablespoons of risotto mixture and roll into a ball. Gently push one piece of mozzarella into the center of each ball and re-roll between your hands to encase the cheese. Roll the ball in the bread crumbs to fully coat and deep fry until golden brown. Place the fried hot ball of arancini on a rack and hold in the oven while frying the rest. Serve hot with the cheese melting in the center.

Baby Arugula Pesto (great in winter)

3 cups baby arugula washed and dried

1/2 cup Extra Virgin Olive Oil

2 teaspoons fresh squeezed lemon juice

1/2 cup grated Pecorino cheese
1 large clove garlic chopped
Sea salt to taste

Add all of the ingredients to the container of a blender or food processor. Pulse to combine and adjust seasoning with salt if desired. Serve with the arancini above or with bread, pasta, vegetables. you name it.

Look at that lovely nest of bright spring-green happiness. The color of the pesto is everything you would expect, but one bite will tell you that you're not dealing with the usual pesto suspect, basil. It's winter here in the Northern Hemisphere. If you do have access to basil, chances are it's being grown in some warmer clime and then trucked or flown hundreds of miles to your local grocery store.

This trucked/flown in basil, under the best circumstances, will be a pale comparison to the fresh, locally grown basil you can get in spring and summer. So let's swap it for the cold weather nutritional power house that arugula is. And, when we do it, let's also marvel at the peppery, complex, rich, nutty contribution that arugula will make to your pesto which also includes the finest, most nutritious extra virgin in the world.

12 ounces baby arugula washed and spun dry
4 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup hulled, toasted pumpkin seeds
1/2 cup finely grated Pecorino Romano
1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)
2/3 cup Hoji Blanca extra-virgin olive oil or any robust choice.

Cook your pasta based on the instructions. (I used fresh pasta pictured above)

Meanwhile, combine arugula, garlic, lemon juice, half of the cheese, pumpkin seeds, in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended until finely processed. No more than a minute tops. Season well with salt (if using) and freshly ground black pepper.

Drain pasta and toss with the arugula pesto and mix until evenly combined. Serve immediately with reserved cheese sprinkled on top.

Avgelomano Soup with Baklouti Agrumento Olive Oil

Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's one of my absolute favorite soups to enjoy on a chilly winter day. I've taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklouti Agrumato Olive Oil to the party.

The green fruit of the peppers we crushed with olives in our mill marries perfectly with the bright lemon, creamy rice, and savory chicken here. It almost begs the question of why the original Greek recipe doesn't include this phenomenal fused olive oil in the first place.

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 Fresh (olio nuovo) Agrumato Baklouti Chili Olive Oil
copious amounts of fresh cracked pepper
sea salt to taste

In a large stock pot, heat 2 tablespoons Baklouti Agrumato 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

Balsamic Truffles

Balsamic Ganache Truffles
1/2 Cup Steaming hot heavy cream
1 pinch of sea salt
8 ounces best quality dark chocolate in chip form, or chopped
3 tablespoons dark or white balsamic - my favorite options for this are: coconut, raspberry, apricot, tangerine strawberry, maple, espresso, lavender, or traditional.

1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Place the chopped chocolate in a medium size heat proof bowl.

Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam. Do not allow it to simmer or boil.

Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring. Stir the mixture gently until all the chocolate is melted. Add the balsamic and stir to combine well. Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.

Have a baking with a sheet of parchment ready that will fit into your fridge or freezer.

Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball. If you spend too much time trying to get the shape just right, you'll begin to melt the ganache and it will be a mess.

Place the balls on the prepared baking sheet and then place the sheet in the fridge or freezer to firm up the truffles when you're done rolling all of them.

Now you can roll into cocoa powder or in tempered (melted) chocolate. However, these are best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator. They can be taken out and served at room temperature.

Makes approximately 30-40 truffles, awesome !

Baklouti Latke Waffles

2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Agurmato Olive Oil - or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Heat oven to 350. Lightly oil a large baking sheet and set aside.

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.

Makes around 8 latke waffles

Baklouti Chili Agrumato – Cheddar Cheese Cornbread

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.


2 cups whole wheat flour
1/2 cup yellow cornmeal

2 tablespoons honey
1 tablespoon baking powder 1

2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved

2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper

Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Blueberry Lemon Agrumato Paletas

Creamy, smooth, healthy, refreshing, interesting, delicious.

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons lemon agrumato (fused) olive oil
1 cup whole milk yogurt
1/2 cup honey

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.

Caramelized Broccoli and Cauliflower Croquettes with Poached Eggs and Gremolata Hollandaise

Caramelized Vegetable Croquettes

2 cups coarsely mashed Yukon Gold potatoes

1 cup broccoli florets, coarsely chopped

1 cup cauliflower florets, coarsely chopped

1 medium shallot, thinly sliced

1/2 cup + 2 tablespoons great Bella Gusta EVOO for sauteing & frying

1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream

1/3 cup freshly grated Pecorino Romano

2 cups panko bread crumbs

mixed baby greens (optional)

Gremolata Hollandaise Sauce*

3 large room temperature egg yolks

1 tablespoon freshly squeezed lemon juice

1 tablespoon Sicilian Lemon White Balsamic

1/2 cup BG Gremolata Olive Oil

freshly cracked pepper (optional)

Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.

*Raw egg warning

In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive such as Oro Bailen Picual. Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.

Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty. Set the patties on to a lined baking sheet and set aside.

Heat 1/2" EVOO in a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer. Pan fry the patties until golden brown on both sides - set aside on a lined baking sheet.

Poach 6 large eggs

To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.

Caramelized Brussels Sprouts with Cremini Mushrooms

and Pomegranate Balsamic

Whether you fall into the Brussels sprouts hater's club or the Brussels fan club, this recipe is for you. After much initial protesting, this recipe quickly turns Brussels haters into converts and the fans just love them even more.

1 1/2 pounds small, fresh Brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage olive oil (or olive oil of your choice such as lemon, garlic, UP EVOO, etc.)
1 medium shallot thinly sliced
2 Tablespoons pomegranate balsamic (or your favorite)
1 teaspoon salt
fresh ground pepper to taste

Heat a heavy-duty 12" sauté pan, add the olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and Brussels sprouts and sauté over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately. Serves 4-6.

Cardamom and Persian Lime Olive Oil Cookies

These delicious little cookies are loaded with flavor despite their short ingredient list. And, they're a snap to make. Enjoy them with a fresh pot of tea or your morning coffee. This recipe is dairy-free.

3 cups unbleached organic flour
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons green cardamom seeds, freshly ground
1 cup Persian Lime infused olive oil
2 large eggs, whisked

Preheat the oven to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, oil, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.

In a separate bowl whisk together the flour and remaining dry ingredients. Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry flour remains.

Scoop approximately two teaspoons of dough per cookie, and place the rounded mounds at about 1 1/2" intervals onto a well greased or parchment lined cookie sheet pan. Bake in the center of the oven for 10 minutes.

Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a crackly golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough.

Cauliflower “Schnitzel” Fried in Extra Virgin Olive Oil

1 large head of cauliflower
3 large eggs, beaten
1 1/2 cups flour
2 cups plain bred crumbs
2 tablespoon fresh squeezed lemon juice
2 cloves of garlic, minced
3 teaspoons salt, or to taste
fresh cracked black pepper, to taste
1/3 cup high-phenol extra virgin olive oil like Hojiblanca, plus more for frying

Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it.

Whisk together 1/3 cup of olive oil, garlic, and lemon juice, 1 teaspoon salt and pepper. Place the cauliflower steaks and marinade into a large shallow pan or large gallon size zip lock bag. Coat the cauliflower well and marinate for at least 1/2 hour.

Whisk the eggs in a pie tin, or similar large flat, shallow dish.

Whisk together the flour with a teaspoon of salt, and pepper to taste.

In a heavy bottom pan, or dutch oven, heat 2" of super fresh, UP Certified, High Polyphenol (300 ppm+) extra virgin olive oil to 350 F.

First dredge the marinated cauliflower in the seasoned flour.

Dip each steak into the whisked eggs,

Then dip into the bread crumbs.

Fry the coated steaks on each side for about 2 minutes or until golden brown. Allow to drain on a rack or paper towels before serving.

Adjust seasoning by adding more salt if desired or pepper.

For presentation, consider serving the steaks atop a bed of baby arugula or salad with additional lemon olive oil vinaigrette on the side and/or lemon wedges.

Cherry, Almond and Lemon Agrumento Olive Oil Biscotti

3 1/4 cups all purpose flour
1/2 cup Lemon Agrumato Olive Oil
3 large eggs, beaten
1 cup granulated sugar
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 F.

Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)

Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1" long cookies - for approximately 12 cookies per log.

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.

Makes approximately 24 generously portioned biscotti

Chipotle Olive Oil and Lemon White Balsamic Grill Marinade

1/2 cup Chipotle Olive Oil
1/2 cup Lemon White Balsamic
2 tablespoons grainy mustard, or Dijon
1 tablespoon sea salt
cracked black pepper to taste

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below.

Marination times:
Boneless chicken: 1+ hour
Bone in chicken: 2+ hours
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour

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Olive Oil in Winter
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Attention Please!! Important: Every year in the winter (including this year) we've been getting emails and calls from customers concerned about oil.


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