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Steak with Spicy Balsamic Glaze 

Posted on Oct 5, 2017 in Blog, Entrees, Recipes

Steak with Spicy Balsamic Glaze 

Steak with Spicy Balsamic Glaze
Adapted from Better Homes & Gardens

Ingredients
pound boneless beef top sirloin steak, about 1-inch thick, trimmed of fat
1/2 cup water
1/2 cup apple cider
1/4 cup Worcestershire sauce
1/4 cup ♥Olive My Heart♥ flavored Balsamic Vinegar
1/4 teaspoon crushed red pepper
Nonstick cooking spray
Salt and ground black pepper
1/4 cup honey

Directions
Place steak in a resealable plastic bag. Add water, apple cider, Worcestershire, ♥Olive My Heart♥ flavored balsamic vinegar, and crushed red pepper. Seal bag, turning to coat meat. Let stand 20 minutes, turning occasionally.

Heat a large skillet coated with cooking spray over medium heat. Remove beef from marinade, reserving marinade. Season beef with salt and black pepper. Cook in skillet about 12 minutes, turning once, or until desired doneness. Remove to a cutting board; cover.

Add marinade and honey to skillet; whisk to combine. Bring to boiling; boil gently, uncovered, about 7 minutes or until reduced to 1/3 cup. Serve glaze with sliced steak.  Enjoy!

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Truffle Fries

Posted on Jun 5, 2016 in Appetizers, Blog, Recipes, Side Dishes

Truffle Fries

Truffle Fries
Serves 2

Ingredients
2 Russet potatoes
1 tsp. ♥Olive My Heart♥ UP Extra Virgin Olive Oil
2 tsp. ♥Olive My Heart♥  White Truffle oil
Alden Mill House ‘Season All’, to taste
fresh ground pepper, to taste
dried dill, to taste
♥Olive My Heart♥ Black Truffle sea salt, to taste

Directions
Preheat the oven to 400 F.  Oil cookie sheet with teaspoon of ♥Olive My Heart♥ Ultra Premium Extra Virgin olive oil.

Peel russet potatoes. Cut into 1/4″ size fries. Soak in a cold water bath for one minute.  Drain and dry.

Place potatoes into a large bowl with a mixture of Season All, fresh ground pepper, dried dill and ♥Olive My Heart♥ White Truffle oil.  Mix well.

Arrange fries on cookie sheet.  Bake for 14 min in oven. Turn fries and bake for another 5 min.  Drizzle with truffle oil and ♥Olive My Heart♥ black truffle sea salt. Enjoy!

 

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Red Pepper Hash

Posted on Feb 19, 2016 in Blog, Entrees, Recipes

Red Pepper Hash

Red Pepper Hash
Serves 4

Ingredients
1 1/2 pound Yukon gold potatoes cut in 1″ pieces
1 Jar ♥Olive My Heart♥ Roasted Red Peppers
1 large onion, thinly sliced
2 cloves garlic, minced
1/4 fresh chopped flat leaf parsley leaves
1/4 cup ♥Olive My Heart♥ UP Extra Virgin Olive Oil
8 large eggs
2 teaspoons of salt, plus salt to taste
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
fresh ground pepper to taste

Directions
Preheat the oven to 400 F.

Add the potatoes to a medium saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Reduce to a simmer, and cook for 5 minutes at a simmer until the potatoes are just barely tender but still not cooked all the way through.

In a large oven proof saute pan, over medium heat, add the olive oil and heat. Add the sliced onions and saute until they just begin to take on a golden color. Add the garlic and saute another minute. Remove the pan from heat.

Drain the potatoes well and allow to sit for a minute to help the moisture evaporate. Add the potatoes to the saute pan with the onions, tossing well, and allow to cook over medium heat until they just begin to turn golden brown. Add the roasted red peppers, thyme leaves, paprika and toss to mix.

Taste and season with additional salt and pepper, if desired.

Place the saute pan in the oven and roast for 20 minutes until the potatoes are nicely browned.

Remove the saute pan and carefully crack the eggs over the hash, leaving space in between each egg, sprinkle with a bit of salt and pepper and slide the saute pan back in the over for an additional 3-5 minutes depending on how you like your eggs cooked.

Add finely chopped parsley to the pan and drizzle with additional UP Extra Virgin Olive Oil and paprika if desired.

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Roasted Red Pepper Hummus

Posted on Feb 19, 2016 in Appetizers, Blog, Recipes, Side Dishes

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

There are very few ingredients required to make hummus. In light of this, it’s imperative that the handful of ingredients used be of the highest quality available especially where the olive oil is concerned. This, and only this, is the secret to amazing hummus.  Try this exceedingly delicious and easy rendition that includes heart healthy roasted red peppers marinated in UP Extra Virgin Olive Oil.

Ingredients
1 jar ♥Olive My Heart♥ Roasted Red Peppers, drained
2 – 15 oz. cans garbanzo beans, drained
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1/3 cup ♥Olive My Heart♥ Extra Virgin Olive Oil, or any infused Olive Oil
2 teaspoons sea salt, or to taste

Directions
Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired. Refrigerate until ready to serve and drizzle more fresh olive oil over the top if desired.

 

 

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Ramp-Kale Pesto Pasta

Posted on Apr 30, 2015 in Blog, Recipes, Salads, Side Dishes

Ramp-Kale Pesto Pasta

Ramp-Kale Pesto Pasta
adapted from Giada De Laurentiis for the Today Show

Ingredients
20-25 ramps
1/2 cup raw walnut halves
1 clove garlic, peeled
2 cups baby kale
2 Tbsp. + 2/3 cup ♥Olive My Heart♥ Blood Orange Olive Oil, or Wild Mushroom & Sage Olive Oil
1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 teaspoon orange zest, from one large orange
1/4 cup orange juice
1 cup freshly grated Parmigiano Reggiano
1 yellow bell pepper, diced
1 red bell pepper, diced
1 pound rotini pasta
♥Olive My Heart♥ Traditional Balsamic Vinegar, or Cranberry Pear Balsamic Vinegar, for drizzling

Directions
To prepare the ramps, hold the bulb ends while blanching the stalks, then immediately place in ice water.  Lay flat and dry with a paper towel.  Saute bulbs in 2 Tbsp. olive oil of choice until tender.

Place the walnuts and garlic in food processor. Pulse until coarsely chopped. Add kale.  Add ramps.  With the motor running, drizzle in the 2/3 Cup of olive oil to form a smooth sauce. Season with the salt, chili flakes, orange zest and juice. Pulse in the Parmesan. Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta until al dente.  Add the hot pasta to the bowl with pesto. Toss well.  Add diced peppers.  Drizzle with balsamic vinegar if desired.

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Rock Cod Ceviche

Posted on Oct 15, 2014 in Appetizers, Blog, Recipes

Rock Cod Ceviche

Rock Cod Ceviche
Serves 4-6
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.

Ingredients
1/4 cup fresh squeezed lime juice
2 Tbsp. ♥Olive My Heart♥ Honey-Serrano Vinegar or Jalapeno White Balsamic Vinegar
1/3 Cup ♥Olive My Heart♥ Baklouti, Chipotle, or Cayenne Olive Oil
1/2 Cup finely diced red onion
1/3 Cup chopped cilantro
1 finely diced seeded, jalapeno (optional)
2 medium firm ripe tomatoes, seeded and finely diced
1 large avocado, finely diced (optional)
1 pound raw, super fresh Rock Cod, Bay Shrimp, Scallops, Sea Bass, Striped Bass, Grouper, Snapper, etc. cut in to small uniform pieces
sea salt to taste

Directions
Combine the olive oil, vinegar, lime juice and sea salt.  Whisk to combine.  Add in the other ingredients including the fish and stir to combine well.  Marinate covered in the refrigerator for 15 minutes.  Serve.

The longer you allow this to sit, the more the fish will begin to “cook” in the acid of the lime juice and fall apart.  Ideally, you want to mix this and serve it straight away.  However, if you do let it sit, it will still be edible, but the fish will break up.

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Truffle Infused Macaroni & Cheese

Posted on Oct 7, 2014 in Blog, Entrees, Recipes, Side Dishes

Truffle Infused Macaroni & Cheese

Truffle Infused Macaroni & Cheese
Serves 4

Ingredients
1 Tbsp. Kosher salt
2 Tbsp. flour
8 oz. Rotini pasta
1 ½ C. heavy cream
1 Tbsp. ♥Olive My Heart♥ White Truffle Infused Olive Oil
1 Tbsp. basil, minced
2 Tbsp. shallots, minced
¼ tsp. thyme, minced
3 oz. Applewood Smoked bacon, crumbled
¼ tsp. Kosher salt
1 Tbsp. garlic, minced
1/8 tsp. Alden Mill Mala/Telli Pepper
2 Tbsp. ♥Olive My Heart♥ Picual Ultra Prem. Olive Oil
3 1/2 C. White Extra Sharp Cheddar, shredded
½ C. Panko bread crumbs

 

Directions
Preheat oven to 350°.

Bring 1 gallon of water to rapid boil with 1 Tbsp. Kosher salt in an 8 qt. pot.  Add pasta to water and stir.  Boil for 5-7 minutes.  Pasta should be slightly undercooked at this point.  Drain off all water through a colander, let sit one (1) minute and toss pasta with the Olive My Heart Truffle oil.  Reserve.

Cut away fat from Bacon and fry in large skillet. Move bacon to a plate lined with paper towels.  Let cool before crumbling into tiny pieces.  Drain grease from skillet, leaving a coating on pan.  Do NOT wash.

In skillet, combine the shallots, bacon bits, garlic and Picual olive oil, and cook slowly for 10 minutes using low heat.  Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly.  Temper in heavy cream and bring to a boil.  Lower heat and simmer for 10 minutes.  Add in the herbs and seasoning.  Stir in 3 cups of the extra sharp cheddar cheese until smooth.  Add in the truffle flavored pasta and stir until evenly combined (or mix in bowl if your skillet is too small).

Fold and spread into 9×13 baking dish, garnish top with ½ cup of reserved cheddar cheese and Panko bread crumbs.

Bake for 10-15 minutes until bubbly and slightly browned on top.

 

 

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Dark Chocolate Waffles

Posted on Mar 30, 2014 in Blog, Entrees, Recipes

Dark Chocolate Waffles

For a variation, try ♥Olive My Heart’s♥ Chipotle, Blood Orange or Butter olive oils in place of the mild EVOO.

Dark Chocolate Waffles
Serves 6
from Bon Appetit

Ingredients
2 cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated
2 cups buttermilk
½ cup ♥Olive My Heart♥ mild extra virgin olive oil
1 teaspoon vanilla extract
6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
Nonstick vegetable oil spray
Unsalted butter and warm pure maple syrup (for serving)

Directions
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil, and vanilla. Blend with a fork, then gradually incorporate dry ingredients, mixing just until combined.

Using an electric mixer on medium-high speed, beat egg whites in a small bowl until soft peaks form. Working in 2 batches, fold egg whites into batter just until combined. Fold in chocolate.

Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil, and keep warm in oven until ready to serve.

Serve waffles with butter (or, ♥Olive My Heart♥ Butter Olive Oil) and syrup.

DO AHEAD: Batter with egg whites can be made 4 hours ahead. Cover and chill.

 

 

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Balsamic Fudge & Truffles

Posted on Jan 19, 2014 in Blog, Desserts, Recipes

Balsamic Fudge & Truffles

Balsamic Fudge & Truffles

Fudge Ingredients
1 can condensed milk
1 tsp. vanilla
2 Tbsp. of flavored ♥Olive My Heart♥ Balsamic Vinegar
3 Tbsp. butter at room temperature
2 ½ cups of chocolate chips (we recommend dark chocolate)

Directions
Grease and line an 8×8 pan with waxed paper.  Over hang the pan with the paper.

Combine milk, vanilla, OMH balsamic vinegar in a microwave safe bowl.  Add butter and chocolate chips and combine mixture.  Microwave the mixture for one minute and stir.  Microwave for another 30 seconds and mix.  If not completely melted and combined, microwave for another 30 seconds.  Pour into pan.  Spread evenly.  Place in the refrigerator to harden for at least two hours.

Fudge will keep up to two weeks in the refrigerator.

-by Beth Pamula

 

Truffle Ingredients:
1 can sweetened condensed milk
1 tsp. vanilla
2 Tbsp. ♥Olive My Heart♥ Balsamic Vinegar (ex: 1 Tbsp. Black Currant and 1 Tbsp. Dark Chocolate)
3 Tbsp. unsalted butter, softened
1 10 oz. bag dark chocolate high cocoa content chocolate chips (Ghiradelli 60% cocoa chocolate chips)

Directions
Combine all ingredients into microwave safe bowl, and stir. Microwave on regular setting 1 minute, stir. Microwave 30 sec. more, stir.  In 8 x 8 ” pan, spray cooking spray, line with waxed paper (edges coming out 2 sides) pour mixture into pan and refrigerate for at least 2 hours (or overnight, covering it with saran wrap). When firm, take large end of melon baller utensil and scoop out portion, roll in palms and then roll in cocoa powder, place on waxed paper. Store in air-tight container in refrigerator for up to 2 weeks, or freeze. ENJOY!!

-by Marcia Rodiek Soellner

 

 

 

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Mushroom & Sage Stuffing

Posted on Nov 27, 2013 in Blog, Recipes, Side Dishes

Mushroom & Sage Stuffing

Mushroom & Sage Stuffing, Dressing, whatever you like to call it!

Ingredients

Unsalted butter, for the baking dish
1 ¼ pounds of sourdough bread, cut into ½-inch cubes (about 12 cups)
½ pound shitake mushrooms, ½ pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons  ♥Olive My Heart♥ Mushroom & Sage Infused Oil
Salt and pepper
1 pound bacon, cut into 1/2” pieces
1 large sweet onion, diced
5 cloves garlic, chopped
4-6 cups chicken stock
2 Tbsp. chopped thyme
2 Tbsp. chopped parsley
2 large eggs

Directions

*Preheat oven to 350F. Butter a 13x9x2-in glass baking dish.
*Spread the bread on a large baking sheet in an even layer and bake about 12 minutes. Remove from oven and let cool. Place cubes in a very large bowl.
*Combine mushrooms in a large baking dish and toss with 3 Tbsp. of the oil, season with salt and pepper. Roast in oven until soft.  About 30 minutes.
*Heat remaining 1 Tbsp. oil in a large deep sauté pan over medium heat. Add the bacon and cook about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
*Pour off all but 2 tablespoons of the bacon fat in the pan and return to the stove over high heat.  Add the onion and cook until soft. Add the garlic and cook for 1 minute.  Add 3 cups of the chicken stock, thyme and parsley and season with salt and pepper.  Bring to a simmer.
*Add the mushrooms to the bread.  Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture.  Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine.  The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25-30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

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