Recipes — Side Dish

Myrna Burlock

Cauliflower Soup with White Truffle Oil

Recipe courtesy bon appetit, 1999 Makes 6 servings Ingredients 1 Tbsp + 1 1/2 tsp Liquid Gold extra virgin olive oil 1 large onion, finely chopped 1 pound cauliflower florets (about 5 cups) 2 (14.5 oz) cans low-salt chicken broth 1 tsp Liquid Gold white truffle oil  1 Tbsp thinly sliced chives Directions Heat olive oil in large heavy pot over medium heat. Add onion and saute until tender, about 8 minutes. Add cauliflower and saute 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Take the center out of blender cover and cover with...

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Myrna Burlock

Winter Soup with Meyer Lemon

3-4 turnips (totalling about 1 ½ pound) 1-2 russet potatoes (equal to amount of turnips) ½ c sour cream Salt and white pepper Juice of ½ lemon Liquid Gold Meyer lemon olive oil Fennel pollen (optional) Peel and chunk your turnips and potatoes and put in a sauce pan. Cover water and add 2 tsp. Kosher salt. Cover with a lid and bring to a simmer. Cook potatoes and turnip until tender. Remove from heat and allow to cool slightly. With a slotted spoon put a portion of the vegetables into a blender adding enough cooking liquid to cover. Holding...

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