White Truffle Risotto

Ingredients

• 4 cups chicken or vegetable stock
• 1 small onion, diced
• 2 tbs Liquid Gold Extra Virgin olive oil
• 1 bay leaf
• 1 sprig fresh thyme
• ¼ cup dry white wine
• 1 cup Arborio rice
• 2 tbsp Liquid Gold White Truffle Oil
• Parmigiano Reggiano
• Fleur de Sel
• Black Pepper

Directions

1. In a small sauce pan, heat chicken stock over low heat to a bare simmer. In another saucepan, heat two tablespoons of olive oil and sauté onions until translucent. Add bay leaf and thyme and cook until fragrant, about 1 minute. Add Arborio rice and toast lightly, coating with olive oil, about 3 minutes. Add white wine and allow to evaporate completely. Remove bay leaf and thyme.
2. Add just enough heated stock to cover rice and stir constantly until the stock has been absorbed by the rice about 5 minutes. Repeat this process until the risotto is tender and creamy and all the stock has been added. Season with salt and pepper to taste. Remove risotto from heat and stir in White Truffle Oil.

To serve: Top with freshly grated Parmigiano Reggiano and a drizzle of the truffle oil.

EVOO Blood Orange Granola

4 cups rolled "old fashioned oats" not instant
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Liquid Gold Fused Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour over evenly over the oat mixture and toss to thoroughly distribute.  Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning.

Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Cracked Pepper Focaccia with Truffle Oil

Makes 1 large loaf

Ingredients

• 2 cups lukewarm water (85-95)
• 1 Tbsp active dry yeast or quick-rising dry yeast
• 4 Tbsp Liquid Gold extra virgin olive oil
• 2 Tbsp Liquid Gold white or black truffle oil
• 1 Tbsp cracked black pepper
• 2 tsp salt
• 4 3/4 cups bread flour (may need more or less, depending on hydration)
• 1 Tbsp chopped fresh rosemary
• 2 tsp coarse sea salt

Directions

1. Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper and 2 teaspoons salt. Add 1 cup flour. Using wooden spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
2. Lightly oil 15x10x1" baking sheet. Slide out dough into prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room temperature dough
3. Meanwhile, position rack in center of oven and preheat to 450. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.

Basil Pesto

1 or 2 garlic cloves
1/2 teaspoon salt
3 tablespoons pine nuts
3 cups loosely packed basil leaves, stripped from stems
1/2 cup  Liquid Gold extra virgin olive oil
1/2 cup freshly grated Parmesan cheese

Chop garlic, salt, and pine nuts in a blender or food processor until finely chopped.

Add basil and olive oil; pureé until smooth. Add the cheese and process just to combine; taste and adjust seasonings. Serve with pasta or grilled meats or vegetables.

Mozzarella Fresca Marinated in Ultra Fruity Picholine with Fresh Rosemary

1 1/2 cup Liquid Gold Extra Virgin Olive Oil
1 pound of bocconcini mozzarella fresca, drained
1 teaspoon kosher salt
1/2 teaspoon hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release fragrance

Drain the mozzarella and salt.  In a medium sauce pan, over medium low, gently heat 1/2 cup of Ultra Picholine, red chili flakes and rosemary to 175 degrees.  Hold for 2 minutes and then allow to cool to room temperature.  Mix in the remaining cup of Ultra Picholine.  Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese.  Pour the oil, herbs and chili flakes over the cheese.  Marinate in the refrigerator for up to one week.  This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.

Cilantro and Sun-Dried Tomato Pesto

1 c cilantro, chopped (can include the stems, which have a lot of flavor)

½ c sun-dried tomatoes (dry-packed, not in oil)

1/3 c Liquid Gold medium to intense extra virgin olive oil

1 tbs. diced green chilies from a can or fresh jalapeno, if you like spicy

1 clove garlic, minced

1 tsp. brown sugar (optional)

salt and pepper to taste

Soak sun-dried tomatoes in the olive oil for 2 hours or overnight, if possible

In a blender or food processor, process the cilantro, soaked tomatoes and their oil, chiles, garlic, and brown sugar.  Process until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.

Season to taste with the salt and pepper.

Romesco Sauce

¼ c slivered almonds

2 thin slices of French/Italian bread

2 garlic cloves

2 jars of roasted peppers drained; or fresh roasted peppers, time-permitting

¼ c Liquid Gold Tuscan Herb Blend extra virgin olive oil

2 tbs. sherry/red wine vinegar

Dash of cayenne

Toast almonds over moderate heat in heavy skillet.  When toasted, remove from skillet and set aside.  Add bread slices to the skillet and toast each side until golden, then cool and tear into pieces.

Place almonds and bread into the food processor.  While running, drop garlic in one clove at a time.  Pulse the processor until the ingredients are finely chopped.  Add the peppers, oil, vinegar, and cayenne.

Process to a thick paste.  Refrigerate if using as a dip.