Confused about Infused?

When I got word that my friends at Lucini were doing flavored oils I got a bit nervous. From the moment I tasted their first products I have always been so impressed with their commitment to great quality. The truth is I had never tasted infused oil that did not have a fake flavor like horrible imitation processed foods. I should not have been surprised that Lucini would produce something new and amazing! Because I had never found flavored oil that I liked I started thinking “what the heck do I do with them?” I treaded slowly, pouring the oils in dipping dishes and serving with crusty bread. My teenaged daughter could drink the Delicate Lemon Extra virgin Olive Oil and informed m that we were running out and I had to get more before her spring break sleepover. Since then I have been incorporating the oils into my everyday cooking and I look forward to sharing my Lucini culinary adventures with you.

Roasted Asparagus with Garlic & Lemon Oil
1 pound Asparagus, Trimmed
1 tablespoon Delicate Lemon Extra virgin Olive Oil
Freshly ground salt and pepper
2 Tablespoons freshly grated Parmesan cheese

Pre heat oven to 350. Lightly coat the asparagus with the oil. Season with salt and pepper. Roast for about 12 minutes until tender. Change oven tempetuere to broil. Gently shake the asparagus and sprinkle with Parmesan. Place under the broiler for about 3 minutes until cheese is melted. Serves 4.

Green Beans with Red Pepper and Walnuts
1-pound green beans, cleaned and trimmed
1 Red Pepper, thinly sliced
3 tablespoons Fiery Chili Extra Virgin Olive Oil
1 cup walnuts, coarsely chopped
Salt and pepper
In a skillet or electric wok (high heat) heat oil. Sautee green beans, walnuts and pepper about 5 minutes until the beans are tender.
Toss with salt and pepper. Serves 4
Lemon Risotto
5 tablespoons Delicate Lemon Extra virgin Olive Oil
1 medium yellow onion, finely chopped
2 cups Arborio rice
6 cups chicken stock
3 teaspoons finely grated lemon zest
2/3 cup finely grated Parmesan cheese
Salt and pepper to taste

In a large saucepan or sauté pan, heat 3 tablespoons olive oil over medium heat. Add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent.  Place the stock in a separate saucepan and place over medium heat to warm it through.  Once it has become hot, reduce the heat to keep the temperature but not to boil the stock.   You simply want to keep it hot so that when you add it to the rice, the temperature doesn’t drop. Add the rice and lemon zest to the onion mixture.  Stir to combine and to coat all the grains in the oil. Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next.  Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente.  This will take about 20 minutes.  Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you’ve added 5 cups. When the rice is al dente, remove from the heat and add the Parmesan.  Stir to combine. Season with salt and freshly ground pepper and serve immediately on 4 plates and drizzle with remaining Delicate Lemon Extra virgin Olive Oil.

Grilled Swordfish in a Black Bean Sauce
2- 15 oz cans of black beans
1-tablespoon Fiery Virgin Olive Oil Chili Extra

1 red onion chopped
2 red peppers, chopped
3 garlic cloves chopped
1 jalapeno pepper, minced
1-cup chicken or vegetable stock
Fresh cilantro, coarsely chopped
6- 8 oz swordfish steaks
Fiery Chili Extra Virgin Olive Oil for brushing fish
In saucepan heat oil and sauté onions and garlic for 5 minutes. Add peppers and cook until softened stirring constantly. Add the black beans and stock stir over medium heat until thicken and sauce reduces about half. Puree with an emulsion blender. I like to leave it a little chunky. Cover while preparing the fish. Prepare grill. (These can be done on the stove top grill o broiler as well.) Brush fish well with oil and sprinkle with salt and pepper. Grill or broil until cooked through about five minutes per side.) If you made the sauce ahead reheat. Place fish on a plate and spoon over sauce and garnish with fresh cilantro. Serves 6.

Gwen Kenneally

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One response to “Confused about Infused?

  1. I love asparagus and the receipe sounds great!! I was lucky enough to have tasted the Lucini Olive Oil in a dipping sauce last night and it was so flavorful….looking forward to seeing other ways to use it.

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