OUR GOURMET HAMBURGER

Okay, who hasn’t had a hamburger? But sadly, there is a huge difference between a GREAT hamburger and just an ordinary one… believe us that you can make a dynamite hamburger right in the comfort of your own home you don’t have to visit a fancy burger joint and we’re going to show you how!

Homemade Burger

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1 pack ground beef, turkey or chicken

1 yellow onion, small, minced

1 large egg

2 Tbs. Traditional 18yr. Balsamic Vinegar or Honey Serrano Vinegar

2 Tbs. Tuscan Herb Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil

1/4 cup parmesan cheese (finely grated-to use as caking agent instead of bread crumbs)

1 clove of garlic, minced finely

A pinch of Robusto Smoked Sea Salt and fresh pepper

 

DIRECTIONS:

Preparation:

1. In a bowl, mix ground beef, egg, onion, parmesan cheese,olive oil, balsamic vinegar, Worcestershire, garlic, pinch of Robusto sea salt, and pinch of pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2. Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.

3. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

4. Place toppings of your choice and drizzle a little bit more Tuscan Herb EVOO. ENJOY!

 

 

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Grilled Lemon Asparagus

Okay, so we can’t emphasize our love enough for veggies and in particular, asparagus which can be easily found in the summer months. We’ve heard many people say that they don’t know how to cook them or spice them up so here’s the best recipe we’ve come up with so far!

GRILLED ASAPARGUS

INGREDIENTS:

1 bunch of asparagus

Pecorino wedge, for shaving on top of asparagus to your liking

3-4 Tbs. of Eureka Lemon Extra Virgin Olive Oil ( FUSED)

A pinch of our signature Black Truffle Sea Salt

A pinch of freshly ground black pepper

 

DIRECTIONS:

  1. First, cut the ends of the asparagus. Grab the extra virgin olive oil and place oil into saucepan, start on low heat and get gradually hotter until heat radiates from the pan.  You can easily tell when the pan/oil are ready because you place your hand over the saucepan and notice the heat.
  2. Place asparagus inside and on medium-high heat roll spears around until desired. Remove from pan and plate.
  3. Shave fresh pecorino cheese and sprinkle black truffle sea salt and pepper. Additional garnishes can be a poached egg, toasted nuts or anything of your choice!

 

Pair with your entree & enjoy! Happy Cooking!

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Creamy Italian Pistachio Cake

Nothing says tea time better than a cake along with your favorite coffee or tea and this is the perfect fit! Made from our famous Pistachio Cream, it has a delicate, sweet flavor everyone loves! Whether you’re hosting or being invited to a neighbors’, it is a great item to bring!

pistachiocakepistachio_cream-lg

INGREDIENTS: 

    • 3/4 C. unsalted shelled pistachios (approximately 4 ounces)
    • 1 C. all-purpose flour
    • 2 tsp. baking powder
    • 1 tsp. ground cardamom
    • 1/4 tsp. sel gris sea salt (use a salt with a LOW sodium content)
    • 1/2 C. whole milk
    • 1/4 tsp. pure vanilla extract
    • 1/4 C. Butter Extra Virgin Olive Oil (the secret weapon in our baked goods;-)
    • 1 cup sugar
    • 3 large eggs
    • 2 Tbs. finely grated orange zest (from 3 medium oranges)
    • butter for pan ONLY!!

PREPARATION:

    1. Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
    2. Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
    3. In small bowl, combine milk and vanilla.
    4. In large bowl using electric mixer at moderate speed, beat together olive oil and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
    5. Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.
    6. Or you can make a sugar glaze and top with roasted pistachios!
 Enjoy!
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Summer Pasta with Pistachio Ricotta Sauce

WE LOVE PISTACHIO!
We truly cannot imagine life with them and that’s why we’re sharing this recipe with you! It is absolutely fantastic and a great dish to serve when people visit your home in the summer time! Give it a try!
Spaghetti Pistachio
pistachio_cream-lg
INGREDIENTS:

For basil ricotta:
3/4 cup fresh ricotta
Pinch of roasted garlic sea salt
Pinch of fresh ground pepper
3-4 basil leaves, chopped into bits

For pistachio sauce:
1/2 medium white or yellow onion, chopped
3 Tbs. Pistachio Cream
2 Tbs. Coratina Extra Virgin Olive oil (plus a little extra) (Use a medium-robust intensity for the sauce; remember you want flavor!)
1/2 – 3/4 cup heavy cream (according to taste)
pinch of crushed red pepper
pinch of roasted garlic sea salt
fresh ground black pepper

For spaghetti:
1 pound Spaghetti
1/2 cup Pasta water
4 tablespoons Fresh grated parmesan cheese

DIRECTIONS:
1. For basil ricotta:

In a bowl, mix ricotta, salt, pepper and basil together. Set aside.

2. For pistachio sauce:
While pasta is cooking, begin sauce: heat olive oil in a medium saute pan, add onion and cook until translucent but not browned.  Add pistachio cream and more olive oil to mix well until uniformed. Add cream, stir until heated through, then remove from heat.  Add a pinch of crushed red pepper, black pepper and plenty of salt to taste.

3. For spaghetti:
Cook spaghetti for 8 to 10 minutes in boiling salted water. Transport pasta to a sauté pan, along with 1/2 cup of pasta water and mix in pesto.Cook for 20 seconds.

4. Place pasta into bowls and add ricotta and then pistachio cream on top! Garnish with fresh basil and freshly grated parmesan cheese!

Enjoy!

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Sesame Ahi Tuna

Any fish lover can appreciate this recipe as it is packed full or flavor and super easy to make. Switch up with fresh tuna versus salmon and add some serious flavor using our Asian inspired products! Give it a try!

 

AHI TUNA

INGREDIENTS:

2 lb. tuna steaks, about an inch thick

3 Tbs. Honey Ginger White Balsamic vinegar

1/4 c. Japanese Roasted Sesame Oil (ours- if you haven’t tried it, you’re missing out)

1 Tbs. fresh, grated ginger

1 c. roasted sesame seeds

2 garlic cloves, minced

2 Tbs. Soy Sauce

1 tsp. Miso paste

A pinch of Roasted Garlic sea salt (ours)

1 tsp. Eureka Lemon Extra Virgin Olive Oil (Fused Agrumato)- for drizzling after it’s done cooking! You can also use an unflavored premium extra virgin like PICUAL!

 

DIRECTIONS:

  1. In a large bowl, whisk together the oil, vinegar, ginger, soy sauce, miso paste, and minced garlic. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. Remove the tuna steaks from the marinade, and press into the sesame seeds to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

 

We served our Ahi Tuna steaks with steamed potatoes, Asian coleslaw and asparagus!

 

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Roasted Garlic Beef & Vegetables

Another winter dish that’s healthy, fills you up and perfect for any family! Give our Roasted Garlic Beef Roast a try!

Roasted BEEF & VEGGIE

INGREDIENTS:
1 whole garlic head, minced
1/3 c. Traditional 18yr. Balsamic Vinegar, Pomegranate Balsamic or Fig Balsamic- get creative with the Espresso Balsamic!
1/4 tsp. Robusto smoked sea salt – we carry this salt: it’s smoked with Alderwood!
1/4 tsp. Mediterranean Rub/BBQ rub
4-5 Tbs. Premium extra virgin olive oil- we LOVE- Manzanillo, Picholine or Picual varieties- also, you can use a flavored extra virgin like garlic infused evoo!
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 (3-pound) beef tenderloin
MEAT ROASTING DIRECTIONS:

1. Preheat oven to 400°. (Temperature may very depending on oven heat intensity- you may have to cook on 350°)

2. Mince garlic on cutting board.

3. Remove excess fat from beef tenderloin if visible and place on a broiler pan or deep dish tray. Add olive oil, balsamic, spices, salt and rub. Make sure to coat the meat well and be sure to dowse with extra oil/vinegar as the meat cooks.

4. Roast at 400° for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Use a meat thermometer to measure temperatures!

5. Place tenderloin on a platter. Cover and let stand 10 minutes before slicing.

VEGETABLE ROASTING DIRECTIONS:

  1. Preheat oven to  350°.
  2. Cut up vegetables of your liking- we LOVE: butternut squash, asparagus, potatoes, sweet potatoes, brussel sprouts, etc.
  3. Cover broiler pan with nonstick aluminum paper. Place precut veggies into a broiler pan or deep dish tray.
  4. Coat veggies with 4-5 Tbs. of extra virgin olive oil, sea salt, pepper and spices. (You can also add a touch of herbed mustard for a great flavor!)
  5. Roast for 35-40 minutes, make sure to stir veggies occasionally for even cooking throughout every 10 minutes.
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Savory Beef Stew

BEEF STEW

 

Winter dishes are known for their savory flavors and element of warmth, so here’s our rendition of a typical winter stew. We love using a slow cooker however, this recipe can easily be made on a the stove top in a pot!

 

Ingredients:

  • 1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes or smaller
  • 3 medium potatoes, peeled and cubed
  • 3 c.hot water
  • 1-1/2 c. fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 c. of frozen corn
  • 1 c. kale, cut into ribbons
  • 1 celery rib, chopped
  • 2 Tbs. Premium Extra Virgin Olive Oil, we recommend Coratina or Picual varieties!
  • 2 tps. beef bouillon granules
  • 1 garlic clove, minced
  • 2 Tsp. Traditional 18yr. balsamic vinegar
  • 3/4 tsp. Durango smoked sea salt
  • 1/4 tsp. fresh pepper
  • 3/4 c. cold water
  • 2 c. frozen peas, thawed
  • 1 egg to top, added as a final touch
  • Spice it up- Use a spicy extra virgin to top your stew for an extra kick!

Directions:

  1. Place the beef, potatoes, hot water, carrots, soup, onion, celery, olive oil/vinegar, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Add in peas/corn. Boil egg in a separate pot and then add as final touch. (3 quarts).
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Momma’s Butternut Squash Soup

Fall is the epitome of warm dishes with mixtures of seasonal vegetables, spices and sweetness! Our butternut squash recipe is the perfect way to enjoy a stay at home cozy with your loved ones! Give it a try!
 Butternut
SERVINGS: 4 – 6

 

INGREDIENTS:
  • 1 medium butternut squash (about 2 1/2 pounds)
  • 2 cloves garlic, put through a garlic press
  • 2 Tbs. high antioxidant/robust or garlic infused extra-virgin olive oil, plus more for oiling the squash
  • 1/2 tps. Seasonello Herbal sea salt or roasted garlic sea salt
  • 1/4 tps. freshly ground black pepper
  • 2 cups homemade or no-salt-added chicken or vegetable broth
  • 1 large shallot, diced
  • 1/2 cup unsweetened plain almond, soy or rice milk (optional, for added creaminess)
  • 1/8 tsp. allspice
  • 1/8 tsp. nutmeg

DIRECTIONS:

1. Preheat the oven to 400 degrees. Oil a 9-by-13-inch glass or ceramic baking dish with nonstick cooking oil spray.

2. Cut the squash in half lengthwise and brush the cut sides lightly with oil. Place the squash skin side down in the prepared baking dish and bake for 1 hour, until the flesh can be easily scooped out with a spoon.

3. Heat the 1 tablespoon of oil in a large pot over medium heat. Add the shallot, salt and pepper, and cook for a few minutes, stirring frequently, until the shallot softens.

4. Scoop out and discard the seeds from the squash. Use a large spoon to scoop out the squash flesh and add it to the pot, along with the broth and the almond, soy or rice milk, if using. Bring to a boil and cook for 5 minutes. Add the garlic, allspice and nutmeg. Remove the pot from the heat and allow the soup to cool.

5. Transfer the soup to a food processor or blender and puree until smooth. Serve immediately, or the soup may be covered and refrigerated up to 2 days in advance. Reheat before serving. ***Drizzle with Cinnamon Pear Balsamic or Vermont Maple Balsamic***

Enjoy!

 

 

NUTRITIONAL INFO:

 

Calories per serving (based on 6): 120


% Daily Values*

Total Fat: 3g  5%

Saturated Fat: 1g  5%

Cholesterol: 10mg  3%

Sodium: 230mg  10%

Total Carbohydrates: 23g  8%

Dietary Fiber: 4g  16%

Sugar: 4g

Protein: 3g

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Linguine al Pescatore

 

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IMG_0447Linguine is the perfect summer pasta and it’s even better with fresh seafood!

INGREDIENTS:

 

DIRECTIONS:

  1. Heat oil in a frying pan. Add garlic, chillies and onions, saute until softened, being careful not to burn the garlic.
  2. Add the clams, mussels and shrimp to the pan, mix well.
  3. Saute 1 minute and add herbs and wine.
  4. Bring wine to rolling simmer and add cream and tomato sauce.
  5. Season with salt and pepper, heat to a simmer, add parsley and desired amount of Hot cooked linguine.
  6. Toss to coat pasta well. Serve immediately. Garnish with fresh basil and freshly grated parmesan cheese!
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Spinach Ricotta Ravioli

 

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Want to make homemade Italian Ravioli from scratch? Set aside a bit of time and get a few helpful hands to make this delicious pasta come to life!

A great dish for either summer or winter events that will please all your guests:

INGREDIENTS:

FOR THE FILLING:

  • 1 large egg
  • 5 TBS of grated Parmesan
  • 8 oz. fresh spinach leaves
  • 1 cup ricotta
  • 1 shallot, chopped finely
  • 3 Tbs. of Milanese Gremolata EVOO or Garlic EVOO (EVOO=-extra virgin olive oil)
  • A pinch of our Roasted Garlic Sea Salt and a pinch of fresh ground pepper

FOR THE RAVIOLI DOUGH:

  • 2 Tbs. Milanese Gremolata EVOO or Garlic EVOO
  • 2 cups of All-Purpose Flour
  • 3 eggs
  • 1 tsp. Roasted Garlic Sea Salt

FOR THE SAUCE:

  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 3/4 cup wine
  • Pinch each of Roasted Garlic sea salt and crushed red pepper
  • 1 cup fresh peas or frozen
  • 1 cup cream
  • Freshly grated parmesan for garnishing (optional)

DIRECTIONS: (recipe adapted from www.food.com)

  1. Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Continue to incorporate all the flour until it forms a ball. Wrap the ball in plastic wrap and let rest 30 minutes.
  2. While the pasta is resting, prepare the filling. Steam the spinach and drain well, pressing the spinach to remove all excess liquid. Chop finely. Heat a large pan over medium heat. Add the olive oil and heat until hot but not smoking. Add shallots and cook for about a minute, stirring so that they do not brown. Add the shallots to the spinach, along with the ricotta, Parmesan cheese and egg. Taste and adjust seasoning with more salt, pepper as needed.
  3. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the second narrowest setting; the dough should be almost paper-thin.
  4. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with a little water, which acts as a glue. Drop 1 tablespoon of the filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With your fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. A fluted pastry wheel also works well to make an attractive edge around the pasta. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. If not using within an hour or two refrigerate until needed.
  5. To prepare the sauce, heat the two tablespoons of oil in a heavy pot and cook the garlic & onion for just a minute. Add the peas, salt, pepper, and pepper flakes and cook over medium low heat for 10 minutes. Add the wine, and mix well. Then add cream and  cook over low heat an additional 10 minutes. Keep warm while you cook the pasta.
  6. Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
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