Lemon Bars with Olive Oil and Sea Salt

For the crust:

1¼ cups/155 grams all-purpose flour

¼ cup/50 grams granulated sugar

3 tablespoons/25 grams confectioners’ sugar, plus more for sprinkling

1 teaspoon finely grated lemon zest

¼ teaspoon fine sea salt

10 tablespoons/142 grams cold unsalted butter, cut into cubes


For the curd:

4 to 6 lemons

1 ½ cups/300 grams sugar

2 large eggs plus 3 yolks

1 ½ teaspoons/5 grams cornstarch

Pinch of fine sea salt

4 tablespoons/57 grams butter

¼ cup/60 milliliters Liquid Gold mild fruity extra-virgin olive oil

Confectioners’ sugar

Flaky sea salt, for sprinkling




Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.

In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

Steak and Soba Noodle Stir Fry

photo by Brian W Ferry


  • 2 tablespoons sliced almonds
  • 8 ounces soba (Japanese-style noodles) or spaghettini
  • Kosher salt
  • 1 teaspoon plus 3 tablespoons LG robust EVOO
  • 12 ounces skirt or flank steak
  • Freshly ground black pepper
  • 2 scallions, whites and greens separated, chopped
  • 4 medium garlic cloves, chopped
  • 1 tablespoon grated peeled ginger
  • 2 heads baby bok choy, quartered
  • 1 medium carrot, peeled, thinly sliced on a diagonal
  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon LG Roasted Sesame Oil


Preheat oven to 350°F. Spread out almonds on a small rimmed baking sheet; toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool and set aside.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse to cool and set aside.

Heat 1 teaspoon Olive Oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook until charred in spots, about 4 minutes per side for medium-rare. Let rest 10 minutes. Thinly slice against the grain.

While steak rests, wipe out skillet and heat 3 tablespoons Olive Oil over medium heat. Add scallion whites, garlic, and ginger. Stir until softened, about 1 minute. Add bok choy and carrot. Cook, tossing occasionally, until crisp-tender, about 4 minutes.

Whisk oyster sauce, soy sauce, vinegar, sesame oil, and 1/2 cup water in a small bowl. Add to vegetables; bring to a simmer. Fold in scallion greens and reserved almonds and noodles. Serve steak with noodle stir-fry.

*adapted from an Epicurious recipe

Rhubarb-Ginger Shrub (Cocktail made with vinegar)


For the ginger-rhubarb shrub:
  • 2 pounds rhubarb, cut into 1/4" pieces (about 6 cups)
  • 1 (3-inch) piece ginger, unpeeled, cut into 1/4" coins (about 1/4 cup)
  • 3/4 cup LG Honey Ginger White Balsamic
  • 1 1/4 cups sugar
For each cocktail:
  • 2 ounces gin
  • 1/2 ounce fresh lime juice
  • Club soda (for serving)


For the ginger-rhubarb shrub:
Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.

Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.

For each cocktail:
Combine gin, lime juice, and 1 1/2 ounces reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.

*Omit gin for a non alcoholic beverage

Roasted Red Pepper Hummus with UP EVOO


1 jar Delizia Roasted Red Peppers, drained
2 - 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil
2 teaspoons sea salt, or to taste

Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.

Oranges with Extra Virgin Olive Oil

Splash of Liquid Gold EVOO
Mint leafs
Peel the oranges and cut into thin slices. Arrange on serviing dish and sprinkle with olive oil and honey, decorate with the mint leafs.

Potage (Thick Stew)

600g chickpeas
200g salted cod, reconstituted (optional)
1 pkg baby spinach
1 hard boiled egg (separated)
1 onion, chopped
1 garlic head, whole + 1 garlic clove, chopped
1 slice stale heavy bread
1 sprig basil
One parsley stem
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
150ml Liquid Gold Extra Virgin Olive OIl
Soak the chickpeas overnight. Drain and place them in a casserole dish with cold water to cover, a garlic head, a sprig of basil and 50ml of Spanish olive oil. Bring to the boil for one hour at medium heat. Then add the spinach and the cod (that has been reconstituted by washing and soaking in water for at least 24 hours) and cook for 15 minutes.

In a separate pan, fry the slice of bread with the remaining Spanish olive oil and put it aside. In the same oil, fry the garlic clove, the parsley stem and the onion. When brown, ground it in a mortar and pestle or food processor, together with the slice of bread, a hard-boiled egg yolk and all the spices to make a paste.

When the chickpeas are al dente, remove some of the broth (this dish is not a soup), pour in the paste, salt to taste and cook for five more minutes. Before serving, sprinkle with the hard-boiled egg white, finely diced.

Serves 6.

Cheese in Oil

A good cheese (not too cured since it will become stronger once it remains some time in the oil)
Liquid Gold Extra Virgin Olive OIl  (very fruity and "sweet")
Epice de Cru Mediterranian Spice Blend
A bayleaf
A few grains of black cracked pepper.
Cut the cheese into individual portions as desired. Mix well the herbs with the Spanish olive oil at room temperature. Submerge the pieces of cheese in this Spanish olive oil and leave for a period of time according to individual taste in terms of stronger or weaker taste.
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