Recipes


Asiago & White Truffle Mashed Potatoes

6 Pounds Yukon Gold Potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half & half 1 tablespoon White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsely for garnish Dice potatoes, making sure all are relatively the same size. Place in a large saucepan. Add the salt, and cover with hot water. Bring to a boil over medium high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork....

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Vanilla Bean Candied Kumquats Ingredients and Instructions

2 Cups fresh Kumquats sliced in half lengthwise & remove seeds 2 Cups granulated sugar 2 Cups water 1 Vanilla bean sliced open lengthwise In a heavy three-fourth quart saucepan, dissolve sugar in water. Slowly bring to simmer over medium low heat. Add sliced kumquats & lower heat. Bring to a gentle simmer watching that sugar syrup does not foam up and overflow. Cook at a gently simmer for 30 minutes. Add vanilla bean & cook for additional 15 minutes. Remove from heat & allow mixture to cool to room temperature. Strain syrup & discard vanilla bean. Place syrup back...

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Almost Flourless Dark Chocolate Blood Orange EVOO Cake With Vanilla Bean Candied Kumquats

Almost Flourless Chocolate Cake Ingredients And Instructions 7 Ounces 70% Dark Chocolate, coarsely chopped ½ Cup (4oz) Blood Orange EVOO 1 Cup (7oz) granulated cane sugar, divided 5 Large Eggs at room temperature, separated 2 Tablespoons unbleached all-purpose flour ⅛ teaspoon fine sea salt Cocoa powder for dusting Whipped Cream for serving (optional) Preheat oven to 350° with rack in middle. Line bottom of round cake pan with parchment paper. Put chocolate in large stainless bowl & melt over simmering water. Whisk it until smooth. Add the EVOO whisking in. Whisk in ⅔ cup of sugar, egg yolks, then flour...

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Aged White Cranberry-Pear Balsamic Vinegar Gelee with Fruit

2 cups Aged White Cranberry-Pear Balsamic Vinegar + ¼ cup reserved Aged White Cranberry-Pear Balsamic Vinegar 2 tablespoons unflavored gelatin 1 cup cut up fresh fruit or small berries such bananas, blueberries, lychee, strawberries, raspberries, oranges, kiwi, etc. 1 teaspoon Blood Orange Extra Virgin Olive Oil for greasing the molds Using the Blood Orange EVOO, grease one large 2 quart, heat resistant casserole/bowl/mold or up to six smaller 6 oz ramekins, bowls, or molds. Arrange the cut up fruit in the molds. In a small bowl, sprinkle the gelatin over ¼ cup of balsamic vinegar and allow to sit undisturbed....

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