Recipes

Myrna Burlock

Goat Cheese and Balsamic-Honey Crostini Recipe

1/2 cup good quality Honey 1/3 cup water A few sprigs of favorite herbs, such as sage, basil, rosemary, thyme 3 1/2 tablespoons Liquid Gold Fig Balsamic 6 to 8 ounces young, fresh goat cheese 12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted   Combine honey and water in a small sauce pan over medium-high heat and bring to a boil. Add herb sprigs, lower heat and simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Strain to remove herbs. Stir in balsamic vinegar and let cool....

Read more →


Myrna Burlock

Winter Survival Soup

Originally called "Castilian Garlic Soup" from the high central plateau of Castile Spain,where this is a welcome winter treat. Garlic is a must for boosting our immune systems. 5 or 6 whole heads of garlic (about 1 cup peeled garlic cloves) 1/4 c. Liquid Gold garlic olive oil (or a robust EVOO) In a heavy 2 qt saucepan, gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10-15mins. Do not let them get brown. Remove with slotted spoon and set aside. Stir in 1 T. dried red chili pepper Add 6...

Read more →


Myrna Burlock

White Truffle Fries with Parmesan

The gourmet's trick to french fries that are crispy on the outside and soft on the inside is double-frying them. 6 large potatoes (Idaho or Russet is a good choice) Oil for deep frying (Vegetable or Peanut) Ice water (optional) 1 tablespoon Liquid Gold White Truffle Oil Maldon Sea Salt and pepper to taste 1/4 cup Fresh grated Parmesan cheese Cut the potatoes into thin strips.  You can peel the potatoes, if you like, but it's not necessary. Optional: Soak the cut fries in ice water for about 30 minutes. This step removes a lot of the starch, making them...

Read more →


Myrna Burlock

Tunisian Blood Orange Olive Oil Cake

  This delicious orange olive oil cake, is a recipe a slightly modified version of a favorite from "The New Mediterranean Diet Cookbook". The Mahjoub family, makers of fine EVOO in Tunisia, use blood oranges which give it a red blush color. If I cannot get blood oranges, I use small thin-skinned Florida Juice oranges only. Scrub oranges well, as the whole fruit is used. Preheat oven to 375 degrees. Butter and flour a 9 inch springform cake pan. 2 c. unbleached flour       Sift together flour, baking powder, and baking soda 1t baking powder 1/2 t. baking soda 2 small...

Read more →