Recipes — butter olive oil
Amy Ingram
French Onion Soup with Red Wine and Neapolitan Balsamic
Ingredients: 8 Medium yellow onions, thinly sliced 2 Tbsps. Robust Extra Virgin Olive Oil 3 Tbsp. Butter Olive Oil 3 Tbsp. Neapolitan Herb Dark Balsamic 4 sprigs Fresh Thyme 1 clove Garlic, minced 2 cans Beef broth 1 Cup Full-bodied Red Wine Salt & Pepper to taste Directions: Cut onions in half and slice thinly. In large pot, add both olive oils and bring to medium heat. Add onions. Sauté onions until they reduce greatly and caramelize to a deep golden brown. This will take some time, don’t rush it. Add garlic, thyme, salt and pepper. Add red...
Amy Ingram
Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:
4
Medium Sweet Potatoes, peeled and cut lengthwise into 8 wedges
1/3 cup
Cinnamon Pear Dark Balsamic Vinegar
2 Tbsp.
Butter Olive Oil
¾ tsp.
Sea Salt
Directions:
Preheat the oven to 400 degrees Fahrenheit
Thoroughly whisk together the Butter Olive Oil and Cinnamon Pear Dark Balsamic in a large bowl. Add the sweet potato wedges and toss in the oil/vin mixture. Spread the wedges out evenly on a parchment lined baking sheet and sprinkle with sea salt. Roast for 35-40 minutes until wedges are caramelized.
Myrna Burlock
Ethiopian Lentil Stew (with Arvinda's curry for a change of pace)
One of my favorite spices from Epices du Cru, is the versitlile Ethiopian Berbere. It is a lovely blend of spices including chili, fenugreek, coriander, cinnamon, ginger to name a few. This is nice served with flatbread for scooping. *This dish can easily be made canivore friendly by adding ground Turkey or Beef. Ingredients: serves 6 2 Tbsp Liquid Gold 'Butter' infused (dairy free) Olive Oil, or pure cultivar of your choice 1 medium sized yellow onion, diced 1/4 tsp salt 3 garlic cloves, smashed and minced 1 cup rinsed red lentils 19 oz can diced low sodium tomatoes 2...
Amy Ingram
Braised White Turnip
1 kg / 2 lb white turnips, peeled 4 Tbsp Liquid Gold Butter infused olive oil or medium Extra Virgin Olive Oil 1 C onions, finely chopped 1 garlic clove, finely chopped 1 tsp sugar (optional) 1 Tbsp Epices de Cru Curry of your choosing, ground 1. Peel turnips and cut in four pieces. Wash& dry well using paper towel. 2. Heat oil in large pan on medium heat. Add turnips & brown slowly, turning from time to time (8-10 min). 3. Add onions & continue stirring until onions become limp (5 min.) 4. Add garlic, sugar & curry –...
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