Caramelized Pears with Parmigiano

Ingredients:

• 2           Pears (ripe, peeled, cored,  Bosc or Anjou)
• 1/4 C  Sugar
• 2 TB    Lucini Extra Virgin Olive Oil
• 1/4 C  Lucini Cherry-Infused Balsamic Vinegar
• 1 tsp   Orange Zest (fresh, grated fine)
• 1/8 tsp  Salt
• 1/4 C  Lucini Organic Parmigiano Reggiano (cut into thin slices or 1/4 inch chunks)
• 1 TB     Mint (fresh leaves, chopped fine, optional)

Preparation:

Cut each pear into 8 equal pieces.  Toss the pears and sugar together gently in a bowl.

Pour the olive oil into a large sauté pan over medium heat.  Add the pears and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the sugar just begins to caramelize (turns to an amber color). Do not let the sugar turn brown.  Add the cherry balsamic, salt and orange zest.  Cook 2 to 3 minutes longer or until the sauce starts to reduce.

Transfer the pears to serving dishes and top with the sauce, parmigiano and chopped mint.

Mashed Potatoes with Olive Oil

I came up with this recipe after wondering whether one could make tasty mashed potatoes with out dairy.  The obvious fill in was olive oil and using the best infused oils gives you an amazing dish – one that will pleasantly surprise your Thanksgiving guests.

Ingredients:

• 2 LB    Potatoes (cleaned well, unpeeled, Yukon Gold, Red Bliss or Russet)
• 2          Garlic cloves (minced)
• 1/2 C  Lucini Extra Virgin Olive Oil
• 2 tsp   Kosher Salt (sea salt will also work)
• 1/4 tsp  Paprika (sweet, smoked, pimenton or esplette)
• 1/4 tsp  Black Pepper (fresh, ground)
• 1/8 tsp  Turmeric (optional)
• 1 tsp    Lucini Pinot Grigio White Wine Vinegar
• 2 tsp    Lemon Juice (fresh, orange juice is better than bottled lemon)
• 2 TB     Lucini Garlic-Infused Extra Virgin Olive Oil
• 1 TB     Lucini Basil-Infused Extra Virgin Olive Oil
• 1 TB     Chives or Scallions (optional)

Preparation:

Cut your potatoes into even, large chunks (2 inches is optimal) and boil in salted water until they are just cooked through (12-20 minutes).  Strain under cool water to stop the cooking process.

Meanwhile, in 1/4 C olive oil, cook the garlic on medium-low heat until it just turns golden (3-6 minutes).  Pour this mixture into a bowl.  Add the salt, paprika, turmeric, black pepper, lemon juice, vinegar and remaining olive oils.   Whisk until well mixed.

Mash your potatoes (if you use a food mill, etc., process the potatoes now) and then add to your serving bowl. Add the olive oil mixture and stir until well distributed.  For some color, top with chives or scallions.

Blueberry Muffins (using Olive Oil)

Ingredients:

• 3 C          All-purpose Flour
• 1 TB        Baking Powder
• 1/2 tsp  Baking Soda
• 1/2 tsp  Salt
• 1 C           Sugar
• 4              Eggs (large)
• 1 TB        Orange Zest
• 3 TB        Lucini Cherry Infused Balsamic Vinegar
• 1 C           Yogurt (plain)
• 1 C           Lucini Extra Virgin Olive Oil
• 1 TB         Lucini Lemon Infused Olive Oil
• 1 C           Blueberries (fresh)

Preparation:

Adjust the oven rack to the middle-lower part of the oven.   Preheat your oven to 375°F.  Place paper liners in a standard12-cup muffin pan.

Mix together the flour, baking powder, baking soda, and salt and set aside.

Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar.  Gradually beat in the oil.  Beat in one half of the dry ingredients until just incorporated.  Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt.  Beat in the remaining dry ingredients and then the remaining yogurt.  Again be careful to beat until just incorporated.  Do not over beat. Fold in the berries.  If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.

Coat each muffin cup lightly with olive oil using a pastry brush.  Distribute the muffin dough equally among the cups.  Bake until muffins are golden brown, about 25 to 30 minutes.  Test with a long toothpick to make sure the center of the muffins are done.  Set on wire rack to cool for 5 minutes.  Remove muffins from the tin and serve when still warm.

Couscous with Dried Fruit

Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.  This couscous recipe makes a great side dish for chicken and fish dishes and also works well as a base for vegetarian stews and other entrees.  I use a wide variety of dried fruits, including: raisins, cranberries, apricots, prunes and figs.

Couscous is a great source of protein, fiber, niacin, selenium, and B vitamins.  It is made by rolling and shaping moistened semolina wheat and then coating it with finely ground wheat flour.  Once coated, the wheat is formed into small finished pellets of couscous and sieved.

Ingredients:

• 2 C      Chicken or vegetable stock
• 1 C      Couscous
• 1/4 C  Dried Fruit (chopped small)
• 1 TB    Lucini Extra Virgin Olive Oil
• 1 TB    Lucini Fig Infused Balsamic Vinegar
• Salt
• Black Pepper (fresh, ground)

Preparation:

Bring the stock to a boil in a small saucepan.  Add the dried fruit and couscous.  Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes.  Add the olive oil and vinegar and stir well with a fork – couscous should be light and fluffy, not gummy.  Season with salt and pepper, to taste.

Corn Relish

The corn at my farmers market this summer has been outstanding and this is another great way to use this beautiful vegetable.

Ingredients:

• 2 C    Corn (fresh, kernels removed from cob)
• 1 C     Lucini Pinot Grigio Vinegar
• 2 TB  Sugar
• 1 TB   Lucini Extra Virgin Olive Oil
• 1/2 C  Onion (sweet, diced)
• 2 TB   Jalapeño Pepper (seeded, minced fine)
• 1/2 C  Red Pepper (sweet, diced)
• 2 tsp  Smoked Paprika
• 1/4 tsp  Turmeric
• 1 tsp  Salt
• 1 TB   Fresh Basil (chiffonade – thin strips)
• 1 TB   Lucini Garlic Infused Olive Oil

Preparation:

In a saucepan, bring the vinegar and sugar to a boil, stirring often to dissolve the sugar.  Simmer for 10 minutes, until mixture is reduced to 3/4 cup.  Reserve liquid in a bowl.  Heat the olive oil in the saucepan over medium heat.  Add the onion, jalapeño, paprika, turmeric and salt.  Cook, stirring, for about 2 minutes, until the jalapeño softens.   Add the corn and cook 3 minutes longer.  Add the vinegar mixture and the basil to the corn and simmer for 5 minutes.  Refrigerate for 20 minutes.  Remove from fridge, add the garlic oil and mix well.

Chocolate Chip, Almond and Olive Oil Cookies

This cookie recipe replaces butter with olive oil and they taste amazing!  Not that i have anything against butter – I just like to mix things up and with this recipe, you won’t be missing anything.

Ingredients:

• 1 C           all-purpose Flour
• 1/2 tsp   Baking Powder
• 1/2 tsp   Salt
• 1/4 C      Lucini Extra Virgin Olive Oil
• 2/3 C     Brown Sugar (high quality makes a big difference)
• 1              Egg
• 1/2 tsp  Vanilla
• 1/2 C     Chocolate chips
• 1/2 C     Chopped toasted almonds

Preparation:

Preheat oven to 350 degrees. Line baking sheets with foil, or silicone liners.  

In medium bowl whisk together the flour, baking powder, and salt; set aside.

In a large bowl, beat the olive oil and sugar with an electric mixer till creamy, about 3 minutes.  Beat in egg and vanilla until well blended, about 1 minute.

Stir in the flour mixture until just combined.  Stir in the chocolate chips and almonds until well distributed.  Drop by rounded tablespoons onto prepared cookies sheets, about 2 inches apart (makes 24 cookies).  Bake 12 to 15 minutes, until golden around the edges.

Remove from the oven and transfer the cookies onto wire racks to cool.

Caponata – Eggplant recipe

This is a simple recipe that takes great advantage of fresh eggplant.  It has complex flavor and will be sure to wow any party or get together!

Ingredients:

• 1           Eggplant (medium, cut into 1/2-inch cubes – 2 C)
• 1/4 C  Lucini Extra Virgin Olive Oil
• 1           Onion (small,  chopped in 1/2-inch dice – 1/2 C)
• 2 TB     Pine nuts
• 1 TB     Raisins
• 1 tsp    Hot Pepper (crushed)
• 1/2 tsp  Cinnamon
• 1/4 C   Lucini Rustic Tomatao Basil Sauce
• 1 TB     Lucini Cherry Infused Balsamic Vinegar
• 2 tsp    Lucini Chili Infused Olive Oil
• Salt
• Ground pepper

Preparation:

Heat the olive oil in a large saute pan (medium heat).  Saute the onions, pine nuts, raisins and hot pepper for 4 to 5 minutes until the onions have softened, but have not turned dark gold.  Add the eggplant and cinnamon and cook for 5 minutes.  Add the tomato sauce and bring to a boil, then turn heat down to low and simmer until the tomatoes are broken down, about 6-8 minutes.  Remove from the heat and add the chili infused oil and cherry balsamic.  Taste the caponata and adjust flavor with salt, pepper, cherry vinegar and chili infused oil.  Allow to cool to room temperature.

• 1/2 cup virgin olive oil
• 1 large Spanish onion, chopped in 1/2-inch dice
• 3 tablespoons pine nuts
• 3 tablespoons currants
• 1 tablespoon hot chili flakes, plus extra for garnish
• 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon unsweetened cocoa powder
• 2 teaspoon fresh thyme leaves or 1/2 teaspoon
• 1/4 cup basic tomato sauce, recipe follows
• 1/3 cup balsamic vinegar
• Salt and freshly ground pepper

Corn and Smoked Fish Chowder

I love corn chowder, but the addition of smoked fish and tasty Lucini infused oils really makes this chowder unique.  This recipe is another great way to use the wonderful corn appearing at local markets right now.  My favorite purveyor of smoked fish is Russ & Daughters – appetizing on the Lower East Side of Manhattan since 1914 – but any great local smoked fish will work well here.  I like to use a fresh green herb as a garnish and find dill balances up will with smoked fish.

 

I used dill as a garnish

 

 

Ingredients:

• 1         Onion (medium sweet onion, diced small)
• 4 C     Light Cream
• 4 C     Chicken stock (fish)
• 2 TB  Cornstarch
• 2 TB  Lucini Basil Infused Olive Oil
• 1 TB  Lucini Chili Infused Olive Oil
• 3 TB  Lucini Extra Virgin Olive Oil
• 2 C     Corn (fresh, kernels removed from cobs)
• 2        Potatoes (large potatoes peeled, diced small)
• 2 C     Smoked Fish (high quality)
• 4 TB  Chopped fresh Herbs (basil, dill, thyme, etc.)

Preparation:

Remove the cream and allow to reach room temperature.  Add the cornstarch to the cream and stir well.  Bring the stock to a boil in a saucepan and then add the cream and allow to simmer slowly until it reduces by two-thirds – 12-20 minutes.  Add the basil and chili oils and mix until well distributed.

Heat 2 TB of the olive oil over medium heat.  Add the onions and cook for 2-3 minutes – the onions should not brown.  Add the corn and potatoes and stir well as you cook the vegetables for 3 more minutes.  Strain the cream into your vegetable mixture.  Simmer until the potatoes are tender – 2-3 minutes.  Mix in the chopped smoked fish, season to taste with salt and pepper, add a chopped herb garnish, and serve.

Fried Green Tomatoes

Fried green tomatoes are a great way to show off the deep flavor of Lucini olive oils.  The last time I made them I was in North Carolina, so I added a tablespoon of Cheerwine to the milk and found that the tomatoes had an added sweetness that balanced well with the salted crust.  I have seen many recipes recommend avoiding olive oil for frying, but it actually makes the best frying oil.  When heated, olive oil is actually a very stable fat, working well at frying temperatures, in part due to the plentiful anti-oxidizing agents such as phenols and vitamin E.  Its high smoking point (over 400º F) is safely above the ideal temperature for frying food (350º F).

Ingredients:

• 2 C          Lucini Extra Virgin Olive Oil
• 4              Green Tomatoes (sliced 3/8 to 1/2 inch thick)
• 1 C           Milk
• 1 TB        Cheerwine (LUC Cherry if you’re not in the Carolinas)
• 1 C           Flour
• 1/2 tsp  Salt
• 1/2 tsp  Ground Pepper
• 1 C           Corn meal
• 1 tsp       Smoked Paprika
• 1/2 tsp  Salt
• 1/2 tsp  Ground Pepper
• 2              Eggs (beaten lightly)

Preparation:

In a small bowl, mix the milk and cherry vinegar.  In another, combine the flour with 1/2 tsp  salt and pepper.  Mix the corn meal, paprika, 1/2 tsp salt and pepper in a third bowl, and the beat the eggs well in a fourth.

Heat the olive oil in a large skillet over medium heat.  Dip each tomato slice in the milk to coat, then in the flour mixture. Dip the floured tomato slice into the egg, and then into the corn meal and make sure the slice is completely coated. Place the coated tomato slices in the hot oil, and fry until golden brown on each side, about 3 to 5 minutes per side.

Squash Blossoms stuffed with Ricotta

I have seen beautiful zucchini flowers at my local farmers market recently, so I am sharing this tasty preparation.  Just be sure to be careful with the flowers as you add the filing.

Beautiful Zucchini Blossoms

Ingredients:

• 12-20       Zucchini Blossoms (medium to large, stems and pistils removed)
• 2 TB           Lucini Extra Virgin Olive Oil
• 1 1/2 tsp Lemon Juice
• 1/2 tsp     Sea Salt
• 1/3 C        Pine Nuts
• 1/2 LB      Escarole (remove core, chop fine)
• 1/4 tsp     Black Pepper (fresh ground)
• 2 C             Ricotta Cheese (high quality makes a huge difference)
• 1/3 C        Raisins (golden are best for color contrast)
• 2 TB          Lucini Basil Infused Olive Oil

Preparation:

Reconstitute the raisins in hot water -  allow to sit for 10 minutes.  Drain.

Heat the pine nuts in 1 TB olive oil a large pan over medium-low heat, stirring for even color, until lightly golden – about 5 to 7 minutes.  Transfer to a plate to cool.

Heat remaining tablespoon oil in skillet over medium-high heat.  Add escarole, 1/4 tsp salt and pepper; cook, stirring occasionally, until tender – about 5 to 7 minutes.  Transfer to a plate to cool.

Mix the pine nuts, escarole, ricotta and raisins well.  Transfer to pastry bag (or make your own with a plastic bag).   Snip a 1/3-inch opening and pipe filling into blossoms.  Using your fingers, very carefully press petals around filling.

Bring a few inches of water to boil in pot so that bottom of steamer insert sits above water.  Arrange blossoms, about  1/2 inch apart, in insert (steam in batches, if necessary – do not crowd).  Steam, covered, over gently simmering water until filling is just set, 3 to 4 minutes.

Best served at room temperature.