Recipes

Pan Roasted Cauliflower with Roasted Garlic, Red Pepper & Pecorino

1 large head of Green Roman Cauliflower florets only (regular cauliflower can be substituted)
8 medium cloves of garlic (sliced thin)
1/2 cup Liquid Gold Medium Arbequina
1/2 teaspoon red pepper flakes (optional)
1/2 cup good quality fresh grated Pecorino cheese
1/2 cup heavy cream
sea salt & fresh ground pepper to taste

If using, make the homemade pasta an hour in advance of proceeding with the rest of the recipe.  If using dried pasta, boil the pasta in the water that was used to blanch the cauliflower.

Bring a large pot of salted water to a boil.  In a large saute pan, heat the Arbequina over medium heat.  Add the garlic and saute until light golden brown (be very careful not to burn the garlic) Blanch the cauliflower florets for 2 minutes.  Remove, drain, and add to the saute pan with the garlic along with the red chili flakes.
Meanwhile, boil the fresh pasta for two minutes in the same water used to blanch the cauliflower.
Saute the cauliflower, garlic and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges.  Add one cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic.  Simmer for a minute until slightly thickened, and add a few grinds of fresh ground pepper.  Add the well drained pappardelle to the pan and toss to coat the pasta and distribute the cauliflower florets.  Adjust seasoning with salt to taste.  Add more cheese to serve.

Makes 4-6 servings 

Recipe adapted from Chef Rachel Bradley

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak

Pomegranate Balsamic Grill Sauce
1/3 cup  Liquid Gold Pomegranate Balsamic
1/4 cup Liquid Gold Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions
Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Recipe Adapted from Chef Rachel Bradley

Healthy Winter Salad

There are times when you can make a whole meal from a healthy, filling salad. When it is this tasty, it’s easy to serve yourself a nice bowl of this colorful dish with a little crusty bread, a glass of a cool, light Pinot Noir and call it dinner.

For 4 people:

1 medium-size butternut squash
2 medium-size sweet potatoes
¼ cup Liquid Gold Robust Extra Virgin Olive Oil
1 tablespoon ground cumin
2 teaspoons salt
Pinch of paprika

1 cup of blond green lentils
4 cups cold, non-salted water

Dressing
3 tablespoons fresh lemon juice
6 tablespoons Liquid Gold Mild Extra Virgin Olive Oil
2 green onions, finely chopped
¼ cup Feta cheese

Pre-heat the oven to 400°.

Peel the butternut squash and sweet potatoes and cut them in small ½- inch cubes. Place the cubes in a casserole dish. Add ¼ cup of evoo, 1 tablespoon of cumin, 2 teaspoons of salt, and a pinch of paprika. Mix thoroughly, cover with a sheet of aluminum foil, and place in the oven for 30-45 minutes, until the vegetables are done but still firm enough to retain their shape.

While the squash and potatoes are baking, cook the lentils. Rinse and place the lentils with non-salted water in a large sauce pan with 4 cups of cold water. Bring to a boil, reduce the heat and simmer for about 30 minutes. The lentils should have a soft bite when done. Drain.

Remove the butternut squash and sweet potatoes from the oven and let cool to room temperature.

Prepare the dressing: In a bowl, mix the lemon juice, olive oil, and a pinch each of salt, pepper, and cumin.

Finally, gently fold all of the ingredients together, including the Feta cheese and onion.

For a different version, use chopped bacon instead of Feta cheese. Both versions should be served at room temperature for the fullest flavor.

Chef Rachel's Pasta Fagioli With Olio Nuovo-Hold the Pasta

 Ingredients
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced 
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced 
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as FS17, Coratina/Frantoio, or Empeltre

Directions
Combine all the ingredients except for the olive oil in a large slow cooker.  Set the cooker to high for 6 hours.  Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Olio Nuovo with crusty bread. (And yes, this work's nicely with pasta, as the title suggests, just add fresh Parmesan and enjoy) 

Thank you Chef Rachel Bradley for this one. 

Harissa Chili

Ingredients

1lb ground beef

1 cup chopped onion

1 lg. can whole tomatoes

1 cup chopped green pepper

2 tbsp tomato sauce

2 cloves garlic

2 tsp chili powder, to taste

4 Tbsp Liquid Gold Harissa Olive Oil

1 can chili beans, drained

Salt and pepper

2 strips of bacon (optional)

1 cup vegetable stock

Directions

Place Liquid Gold Harissa Olive Oil in large saucepan with onion, garlic and green pepper, and
cook for 3 minutes over medium heat. Add ground meat and continue cooking until
meat is brown and vegetables are cooked through.
Drain excess fat and add diced tomatoes, tomato paste, vegetable stock and chili
powder. Add salt and pepper to taste. Bring to a boil and reduce heat to low.
Cover and simmer for 1 ½ hours, stirring occasionally. Stir in the beans, and bacon
and cook through. Stir in additional  Liquid Gold Harissa to taste or for desired spice. (Serves 6)

Salmon Patties

INGREDIENTS:

2 1/2 pounds king salmon fillet, skinned

and de-boned

1 cup dry bread crumbs

1/2 cup minced red onion

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

2 eggs, lightly beaten

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons a favorite Extra Virgin Olive Oil from Liquid Gold

DIRECTIONS:

1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.

2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.

3. Preheat an outdoor grill for medium-high heat.

4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.

5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Roasted Butternut Squash and Chevre Ravioli with Shallots and Rosemary, Charamalized in Robust Liquid Gold EVOO

1 small butternut squash cut in half lengthwise
1 tablespoon robust  Liquid Gold Extra Virgin Olive Oil

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers. 

Pasta Dough
Ingredients
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water

In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine.  Cover sheets that are not being used with a towel so they do not dry out.  

Roasted Butternut Squash & Goat Cheese Filling
1 1/2 cups peeled, roasted butternut squash, cooled
2 medium shallots, finely sliced
1 tablespoon EVOO
8 oz. Chevre goat cheese
4 oz. Brie Cheese, rind removed
1 large egg
Sea salt & fresh ground pepper to taste

Over medium heat, saute the shallots in olive oil until golden brown and caramelized.  Place all of the ingredients including shallots, in to the bowl of a food processor except the egg.  Pulse until ingredients are well combined.  Check for seasoning and adjust to taste and add the egg and pulse until just combined.

Ravioli
In a large 8+ quart pot, bring salted water to a boil.  
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis.  Use water, seal the edges firmly before cutting.  Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.


Pan Sauce of Balsamic, Rosemary & Shallots Caramelized in Liquid Gold Robust EVOO
2 medium shallots, sliced thinly
1 - 2" sprig fresh rosemary, leaves finely chopped, stem discarded
1 +1 tablespoon  EVOO
2 tablespoons Traditional style balsamic

Sea salt and fresh ground pepper to taste
1/4 cup shaved Pecorino Romano

Over medium heat, season and saute the shallots and rosemary in one tablespoon of olive oil until golden brown, fragrant and caramelized, about five minutes.  Add the balsamic and whisk to deglaze the pan.  Check the seasoning and adjust to taste.  Add the second tablespoon of olive oil and whisk to combine.

Once the ravioli are cooked, gently toss with the pan sauce and serve immediately.

Serves 6

Recipe by Chef Rachel Bradley