Thank you to my sister for this one!
1 large pizza crust
olive oil | Liquid Gold
2 cups fiddleheads | Fiddle Hop Farm
1 cup chopped belly bacon ends | Getaway Meat Mongers
3 cloves garlic | Noggins Corner Farm
100 g quark | Fox Hill Cheesehouse
shaved Old Growler | That Dutchman's Farm
Preheat oven to 425.
In a frying pan, start cooking that bacon. Cook about 5 min then add the fiddleheads. Sauté until tender, about 10 min, adding the garlic in the last few minutes. One word about that belly bacon from Meat Mongers. The ends are thick cut slabs of smokey goodness perfect for chopping into just about anything. Plus, it's half the price of belly bacon. Yup, half. There's a reason Ben and the boys at Meat Mongers were voted best market stall in this year's Best of Food. I can't help but visit them weekly.
Spread the dough with olive oil. Cover with the fiddleheads, bacon & garlic. Drop teaspoons of quark over the pizza.
Bake until dough is cooked through and browned, depending of course on your dough. Finish with shaved Old Growler and fresh cracked black pepper.
This is a flavorful, simple and elegant dish. Have your dinner guests hang out in the kitchen while you prepare this dish, as it needs to be stirred throughout preparation.
1/4 c. fruity Liquid Gold Extra Virgin Olive Oil (I used Nocellara)
1 1/2 c arborio rice (Italian style rice)
1 qt low sodium chicken stock
1/2 - 1c good white wine (one that the cook enjoys)
2 green onions or 1 medium shallot, chopped
1 cup cooked lobster meat (I used 2 fresh cooked but snacked while preparing)
1 cup scallops
1 cup fresh asparagus cut into 1 in pieces
1 T Liiquid Gold white truffle oil for finishing (optional but nice)
Parsley and slice of lemon for garnish
fresh cracked pepper
Heat chicken stock and keep warm. Heat olive oil in large skillet, stir in rice and coat well. Turn heat down to med low and add liquid one ladle at a time. Stir until absorbed between additions. Slip the wine in about half way through cooking, refilling your own glass as well. Add onions and asparagus. Repeat the addition of liquid until the rice is tender and creamy. Add lobster and scallops about 5 mins to completion. Just enough time to heat lobster and cook scallops. Add cheese, stir. Finish with truffle oil to taste.
Garnish with parsley and slice of lemon and pass the pepper.
I put LG Traditional Balsamic on the table, as this is a nice addition to any Risotto dish.
Fresh Arugula Pasta Dough
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon Liquid Gold Garlic Infused olive oil
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine. Mix 1/4 cup of the arugula paste with the eggs and olive oil. Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry. Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.
Creamy Garlic Mushroom Sauce
This recipe was adapted from The Endless Meal
I spotted this recipe on Gingersnapjordon.blogspot.ca, and thought it was a perfect one for our website. There are many delicious sounding recipes on this site. Check it out!
10 oz. New York strip steak
Marinade, see below (optional but highly recommended; it was delicious)
2 T. Olive oil
1 ½ cups Liquid Gold Blood Orange extra virgin olive oil
¾ cups Liquid Gold Fig Balsamic Vinegar
1. Whisk Blood Orange EVOO and Fig balsamic together and combine with the boneless pork loin roast. Let sit for
1 (4 1/2- to 5-pound) boneless pork loin roast, tied at 1-inch intervals
Salt and pepper
1 tablespoon Liquid Gold medium intensity extra-virgin olive oil
1 cup Liquid Gold Fig balsamic vinegar
1 cup orange juice
1 tablespoon orange zest
1/8 teaspoon ground cinnamon
1. Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all
sides, 7 to 10 minutes.
2. Add fig balsamic, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork
into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer,
about 4 hours on low.
3. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle
for 5 minutes, then remove fat from surface using large spoon. Transfer braising liquid to saucepan
and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
4. Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon 1-cup sauce over meat
and serve with remaining sauce.