Recipes

Amy Ingram
Baked Gorgonzola Puffs

Baked Gorgonzola Puffs

Makes 12 Puffs Serves 4  Ingredients 1 - Sheet Puff Pastry  2 Tbsp 'Liquid Gold' Fruity, Robust Extra Virgin Olive Oil (Like Picual or Coratina)  1 Cup Crumbled Gorgonzola  1/3 Cup Chopped Walnuts 1 Tbsp Fresh Thyme (Chopped)  2 Tbsp Liquid Gold Italian Fig Dark Balsamic Vinegar TT Fresh Cracked Black Pepper  Method Preheat the oven to 350°F.  Roll out pastry to a 1/4 inch-thick square. Using a pizza cutter, trim the edges if necessary, and cut it into 12 squares.  Brush each square with olive oil.  Place each about 1 inch apart on a parchment lined baking sheet.  In...

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Amy Ingram

Baklouti Croquettes

   Crispy-crunchy on the outside, with soft billowy spicy Baklouti spiked potato on the inside, concealing a gooey melted cheese center. Oh yeah baby. Ingredients 3 pounds russet potatoes, peeled and cut in to 2" chunks 2 tablespoons Baklouti Chili Pepper Olive Oil 1 tablespoon Garlic Infused Olive Oil 1/3 cup grated Parmesan cheese 1/2 pound mozzarella cheese cut in to 1/2" cubes 3 large eggs 1 tablespoon finely minced flat leaf parsley 2 teaspoons sea salt fresh ground pepper to taste 1 1/2 cups fine bread crumbs For frying: Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA,...

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Amy Ingram
Olive Oil Poached Salmon with Fennel Salad

Olive Oil Poached Salmon with Fennel Salad

Ingredients: 4 cups LG Medium EVOO 2 garlic cloves, peeled and sliced 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 6oz salmon fillets Fennel Salad: 1/4 cup Dill Infused Olive Oil 2 tablespoons Grilled Lemon White Balsamic  1 bulb fennel, thinly sliced (plus some fennel fronds for garnish) 1 cup cucumber, thinly sliced 1 cup radish, thinly sliced 2 cups arugula salt and pepper to taste Instructions: Preheat oven to 275°F. In a large saucepan, combine olive oil, garlic, salt, and pepper. Gently heat over medium to medium-low heat until the oil reaches 200°F. Transfer oil and aromatics to a high...

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Amy Ingram
Spring Tabbouleh

Spring Tabbouleh

Ingredients: 1/2 cups chicken or vegetable broth 1 cup couscous 1 cup green lentils 3 cups chicken or vegetable broth 1 cup asparagus tips 1/2 cup fresh parsley, chopped 1/4 cup scallions, chopped 1 tablespoon fresh mint, chopped 1/2 cup slivered almonds, chopped 2 tablespoons Santorini Oregano Balsamic 4 tablespoons Basil Agrumato Olive Oil 2 teaspoons lemon juice 1 cup canned fava beans or lima beans, drained salt and pepper to taste lemon wedges for garnish Instructions: Fill a saucepan with broth (1 1/2 cups) and bring to a boil over high heat. Once boiling, remove from the heat, stir...

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