1 lbs firm tomatoes
1 lbs new potatoes
3 garlic cloves, chopped
1 cup chopped onions
Salt & freshly ground Black Peppercorns
2 tsp Epices de Cru Little Italy Spices (available in Halifax & Charlottetown locations)
1/4 cup Liquid Gold Medium Extra Virgin Olive Oil
1. Heat the oven to 425ºF.
2. Cut the tomatoes and potatoes in 1 cm (⅓ inch)thick slices.
3. Pour and spread half the oil into an oven proof dish.
4. Spread half the potatoes, half the tomatoes, half the onions, garlic & Little Italy Spices in the dish. Add salt & pepper.
5. Repeat with remaining ingredients. Pour the remaining olive oil & barely enough water to cover
the second layer of potatoes.
6. Place dish in the oven & cook for ½ hour at 425ºF.
7. Reduce the heat to 375ºF for another 20 to 30 minutes until the liquid has evaporated and potatoes are tender.
8. Let rest for 20 minutes before serving, or serve at room temperature.
Recipe courtesy of SpiceTrekkers.com
1 1/2 pounds small whole sweet tomatoes such as cherry or grape
1 large red onion, sliced thin
1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller
8 large garlic cloves
1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)
1/2 cup fresh, herbaceous-green LG Extra Virgin Olive Oil such as Leccino or Frantoio
1/3 cup crisp, good quality white wine
1 tablespoon LG Traditional Balsamic
2 teaspoons sea salt or kosher salt
Fresh ground pepper to taste
Adjust rack to middle of oven, and preheat to 300.
In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.
Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes. Slow roast for 4 - 4 1/2 hours.
The resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.
Recipe adapted from Chef Rachel Bradley
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
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.
2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it
1/2 cup med or robust Liquid Gold olive oil, plus more to coat radicchio
1/4 cup Liquid Gold Traditional or Organic balsamic vinegar
1 teaspoon salt
3 chopped garlic cloves
1/2 teaspoon mustard
Season with salt and black pepper
Pecorino or parmesan cheese for garnish
1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or
blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the
dressing comes together. Whisking works well also.
2 Prepare your grill for high, direct heat.
3 Coat quartered radicchio with olive oil and sprinkle with salt.
4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly.
You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring
inside to chop.
5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black
Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
Yield: Serves 4 to 6.
Smokey sweet potato rounds topped with a tangy maple vinaigrette.
2 large sweet potatoes, peeled
1/4 cup med robust Liquid Gold olive oil
For the vinaigrette:
1 clove garlic, minced
2 Tbsp creole mustard (or any spicy brown mustard)
Dash of cinnamon
2 Tbsp Liquid Gold Maple Balsamic
2 Tbsp medium robust Liquid Gold olive oil
Small handful of fresh parsley, chopped
1. Preheat grill to medium.
2. Toss potato rounds with olive oil and season with salt and pepper.
3. Grill 8-10 minutes on each side, until the potato is lightly grilled and fork-tender.
4. Whisk together the garlic, mustard, vinegar, cinnamon
5. Slowly stream in the olive oil while whisking.
6. Salt and pepper to taste.
7. Drizzle the vinaigrette over the sweet potato slices and top with parsley.
Yields: 4 servings
Estimated time: 25 minutes
2 cans garbanzo beans (or 1 cup Soaked & Cooked dried beans)
2 Tablespoons of 18 year old Traditional Balsamic Vinegar
1 Tablespoon fresh lemon juice
5 Tablespoons of Liquid Gold Robust Extra Virgin Olive Oil
1 Teaspoon minced Garlic
1 Tablespoon Chopped Mint
1 Tablespoon Chopped Basil
1 Tablespoon Chopped Thyme
1 Tablespoon Chopped Rosemary
1 Tablespoon Chopped Oregano
Sea salt and fresh ground black pepper to taste
1/2 Cup Chopped Liquid Gold Kalamata Olives
1/4 Cup Chopped Green Onion
Drain Chickpeas; in a large plastic bowl whisk together balsamic vinegar, lemon
juice, and olive oil. Add Chopped herbs, salt and pepper. Blend in drained beans,
and then gently stir in chopped olives and green onion. This salad would benefit
from making a few hours ahead so flavors can blend.