Recipes — Side Dish

Myrna Burlock

Barley with Mushrooms Risotto-Style

Serves 4 to 6 as a main dish Ingredients 1 bunch scallions, all parts, sliced 8 ounces Portobello mushroom caps 2 1/2 tablespoons Liquid Gold mild to medium extra virgin olive oil, divided 1 box (11 ounces) quick-cooking barley  2 cans (14 1/2 ounces each) chicken broth or vegetable broth Salt 1/4 teaspoon ground black pepper 1/2 cup (2 ounces) grated Parmesan cheese Directions Mince 2 tablespoons of the scallion greens; set aside. Cut the mushrooms into 1/4-inch-wide slices, then crosswise into 1/4-inch chunks. Warm 2 tablespoons oil in a Dutch oven over medium heat. Add the mushrooms. Stir and...

Read more →


Myrna Burlock

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 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...

Read more →


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...

Read more →


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...

Read more →