The Olive Cellar

Make the Switch

Substitute 100% EVOO for Butter or Margarine in Your Favorite Recipes

• Butter/Margarine
• 1 teaspoon
• 1 tablespoon
• 1/4 cup
• 1/3 cup
• 1/2 cup
• 2/3 cup
• 3/4 cup
• 1 cup

• Olive Oil
• 3/4 teaspoon
• 2 1/4 teaspoons
• 3 tablespoons
• 1/4 cup
• 1/4 cup + 2 tbls
• 1/2 cup
• 1/2 cup + 1 tbls
• 3/4 cup

Balsamic Marinade

Makes 1 cup marinade

Ingredients

• 2 pounds beef, pork, lamb, or veal
• 1/2 cup extra virgin olive oil
• 1/2 cup balsamic vinegar (any flavor)
• 2 cloves garlic, slivered
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon freshly ground pepper

Directions

Place meat in a shallow glass dish. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, marjoram, and pepper. Pour marinade over meat, using about 1/2 cup for each pound of meat. Turn to coat both sides. Cover; marinate several hours or overnight, turning meat occassionally. Remove meat; boil marinade 1 minute. Grill meat, brushing frequently with marinade.

Balsamic Vinaigrette

Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.

Ingredients:

• ½ cup balsamic vinegar (any flavor)
• 3 Tbsp Dijon mustard
• 3 Tbsp honey
• 2 small shallots, minced
• ¼ tsp salt
• ¼ tsp pepper
• 1 cup garlic extra virgin olive oil

Directions:

Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.

May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil.

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 porcini 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

1. 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.
2. Warm 2 tablespoons oil in a Dutch oven over medium heat. Add the mushrooms. Stir and cover. Cook, stirring occasionally, for about 3 minutes, or until the mushrooms give off liquid. Uncover and cook for about 4 minutes, or until browned.
3. Add the barley and scallions. Stir to combine. Add the broth, a pinch of salt, and the pepper. Bring to almost a boil. Cover and reduce heat so the mixture just simmers. Cook for 10 to 12 minutes, or until almost all of the liquid is absorbed. Remove from the heat. Stir in almost all the Parmesan and the remaining 1/2 tablespoon of oil. Taste and adjust the seasoning. Sprinkle each serving with the scallion greens and the remaining Parmesan.

Cappuccino Cake

Makes 12 to 16 servings

Ingredients

• 1/2 cup (3 ounces) semisweet chocolate chips
• 1/2 cup chopped hazelnuts, walnuts, or pecans
• 1 (18 1/4 ounce) package yellow cake mix
• 1/4 cup instant espresso coffee powder
• 2 teaspoons ground cinnamon
• 1 1/4 cups water
• 3 large eggs
• 1/3 cup hazelnut or walnut oil
• Powdered sugar
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons granulated sugar
• Additional ground cinnamon

Directions

1. Preheat oven to 325°F. Grease 10-inch (12 cup) Bundt pan or 10-inch tube pan with olive oil. Sprinkle lightly with flour.
2. In a small bowl, combine chocolate chips and hazelnuts. Spoon evenly into bottom of prepared pan.
3. In a large bowl, combine cake mix, coffee powder and 2 teaspoons cinnamon. Add water, eggs, and olive oil. Beat with electric mixer at low speed until dry ingredients are moistened. Beat at medium speed 2 mintes. Pour batter over topping in pan.
4. Bake 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan. Place cake, fluted side up, on a serving plate. Cool completely. Sprinkle with powdered sugar.
5. In a medium bowl, combine ricotta cheese and granulated sugar. Sprinkle with cinnamon. Serve alongside slices of cake. Serve with cappuccino, espresso, or your favorite coffee, if desired.

Citrus-Hazelnut Vinaigrette

Ingredients:

• Zest of 1 orange
• 4 Tbsp fresh orange juice
• 4 Tbsp lemon juice
• 1 tsp balsamic vinegar
• ½ tsp salt
• 3 scallions, minced (white part only)
• ¼ tsp fennel seeds, crushed
• 3 Tbsp extra virgin olive oil
• 3 Tbsp hazelnut oil
• 1 Tbsp chives, thinly sliced
• 1 Tbsp fennel leaves, chopped
• 1 Tbsp parsley, finely chopped

Directions:

1. Put first 7 ingredients into a bowl.
2. Whisk in the oils, then the herbs. Adjust any of the ingredients to taste.

Fig and Walnut Salad

Ingredients:

• 3 oz chopped walnuts
• 6 Tbsp roasted French walnut oil
• 2 bunches endive
• 2 oz alfalfa sprouts
• 4 fresh figs
• 2 spring onions
• 2 Tbsp balsamic vinegar
• salt and pepper, to taste

Directions:

1. Sautee the walnuts with 1 Tbsp of the walnut oil over medium heat for 5 minutes until lightly toasted. Remove the nuts with a slotted spoon to drain over paper towel, return the remaining oil to the other 5 Tbsp. Separate the endive leaves and arrange them on 4 serving plates. Top with alfalfa. Thinly slice the figs and onions and arrange them over the sprouts. Sprinkle the walnuts on top.
2. To make the dressing, combine the vinegar with desired amount of salt and pepper. Whisk the walnut oil into the vinegar in a thin stream. Serve immediately.

Fruit and Walnut Vinaigrette

Ingredients:

• 6 oz roasted French walnut oil
• 2 oz fruit vinegar
• ½ tsp Dijon mustard
• 1 tsp honey
• salt and pepper, to taste

Directions:

1. Whisk the vinegar and mustard together in a small bowl until combined.
2. Gradually whisk in the oil and continue to mix until slightly thickened. Season with salt and pepper.

Garlic and Sage Roasted Potatoes

Ingredients:

• ¼ cup garlic extra virgin olive oil
• 2 lb small red potatoes, cut into bite-size pieces
• 1 tsp chopped fresh sage or dried sage

Directions:

1. Preheat oven to 425.
2. In a shallow roasting pan, stir together all ingredients. Season, if desired with salt and pepper.
3. Roast, stirring twice, 40 minutes or until potatoes are golden and crisp.

Also try root vegetables (such as parsnips, carrots, onions and turnips) in addition to or instead of the red potatoes.

Greek Pizza

Ingredients:

• 3 Tbsp garlic extra virgin olive oil
• 1 package (10 oz) spinach leaves, rinsed, dried and coarsely chopped
• ¼ tsp dried oregano leaves
• 1 medium tomato, chopped
• ½ cup crumbled feta cheese (about 2 oz)
• 2 (8-in) pre-baked pizza crusts
• ¼ cup kalamata olives, chopped

Directions:

1. Preheat oven to 450.
2. In nonstick skillet, heat garlic olive oil over medium-high heat and cook spinach and oregano, stirring occasionally, 2 minutes or until spinach is wilted; set aside.
3. On ungreased baking sheet, arrange pizza crusts. Using slotted spoon, evenly top crusts with spinach mixture; discarding liquid. Top with tomato, cheese and olives, then bake 10 minutes or until heated through.

Grilled Eggplant Caprese Salad

Ingredients:

• 4 Tbsp, plus ¼ cup garlic extra virgin olive oil
• 1 medium eggplant, sliced into ¼-inch thick rounds
• ½ cup balsamic vinegar
• 2 Tbsp onion, finely chopped
• ½ tsp sugar
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• ¼ cup fresh basil leaves, very thinly sliced

Directions:

1. Brush both sides of the eggplant slices with the garlic oil. Grill or broil, turning frequently until tender; cool.
2. In 1-quart nonstick saucepan bring vinegar and onion to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved. Cool slightly, then stir in the remaining ¼ cup olive oil. Cool to room temperature.
3. On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.

Hazelnut or Walnut Pesto

Ingredients:

• 3 cups basil leaves
• 1 clove of garlic, roughly chopped
• 3 Tbsp hazelnuts (or walnuts)
• 3 Tbsp grated parmesan cheese
• ½ cup hazelnut (or walnut) oil
• Salt to taste

Directions:

1. Puree the ingredients in a food processor until smooth.
2. Serve immediately as a bread dipper or pasta sauce, or cover and refrigerate.

Honey Balsamic Roasted Vegetables

Ingredients:

• 3 Tbsp extra virgin olive oil
• 1 ½ assorted fresh vegetables
• 1 Tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp dried thyme, crushed
• Salt and pepper to taste

Directions:

1. Preheat oven to 425.
2. Rough chop vegetables.
3. In a broiler pan, without the rack, combine all ingredients.
4. Roast 25 minutes or until vegetables are tender, stirring once

Use any combination of the following vegetables: zucchini, bell peppers (red, green or yellow), red onions, white or Portobello mushrooms and carrots.

Mediterranean Chocolate Cake

Makes 8 to 10 servings

Ingredients

Cake:

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 4 large eggs
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 teaspoons finely grated lemon peel
• 2/3 cup extra virgin olive oil or roasted French walnut oil or organic macadamia nut oil

Glaze:

• 2 tablespoons water
• 1 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon extra virgin olive oil or roasted French walnut oil or organic macadamia nut oil
• Pinch salt

Directions

1. For cake: Preheat oven to 350°F. Grease 9-inch round cake pan or 9-inch springform pan with olive oil. Line bottom of pan with parchment paper or waxed paper.
2. In a small bowl, combine flour, cocoa, baking soda, and cinnamon.
3. In a large bowl, whisk together eggs and salt until blended. Slowly whisk in granulated sugar and lemon peel until combined. Sift flour mixture over egg mixture; fold in with rubber spatula until blended. Fold in olive oil, 2 tablespoons at a time, until well blended. Pour into prepared pan.
4. Bake 30 minutes or until cake springs back when pressed lightly in the center. Cool on a wire rack 10 minutes.
5. Loosen cake from pan with knife or spatula. Invert onto wire rack; remove paper. Invert again; cool completely. Place cake on a serving plate.
6. Meanwhile, for glaze, in small saucepan, combine water and powdered sugar until smooth. Sift cocoa over sugar mixture; blend well. Stir in olive oil and salt. Warm glaze over low heat, stirring constantly, until just warm to the touch. Drizzle glaze over top of cake. Allow to set 10 minutes before serving.

Note: Cake may be prepared in advance and refrigerated or frozen. Thaw cake, loosely covered, at room temperature before adding glaze.

Mini Spinach Feta Tarts

Ingredients:

• 4 Tbsp + 1 tsp extra virgin olive oil
• ½ cup thinly sliced green onions
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 3 eggs
• 1 cup milk
• 1 cup crumbled feta cheese (about 4 oz)
• ½ cup Bisquick
• ¼ tsp salt
• 1/8 tsp ground black pepper
• 1 pinch ground nutmeg

Directions:

1. Preheat oven to 400. Grease mini nonstick muffin pans; set aside.
2. Heat olive oil over medium-high heat in skillet and cook green onions, stirring occasionally, 4 minutes or until tender. Stir in spinach; set aside and cool slightly.
3. In medium bowl, with wire whisk or fork, beat last 7 ingredients. Stir in green onions and spinach. Evenly spoon into prepared muffin pans. Bake 15 minutes or until set. Serve warm.

Moroccan Couscous

Ingredients:

• 3 Tbsp extra virgin olive oil
• 1 small onion, chopped
• 1 medium carrot, grated
• 1/8 tsp curry powder
• 2 cups chicken broth
• ½ cup raisins
• ½ tsp salt
• 1 ½ cups couscous
• ½ cup sliced almonds, toasted

Directions:

1. In 2-quart saucepan, heat olive oil over medium-high heat and cook onion and carrot, stirring occasionally, 4 minutes or until tender.
2. Stir in curry powder and cook, stirring frequently, 1 minute.
3. Stir in broth, raisins and salt. Bring to a boil over high heat.
4. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Stir in almonds and fluff with a fork.

Porcini Mushroom Soup

Serves 4 to 6 as a main course

Ingredients

• 1 ounce dried porcini mushrooms
• 2 cans (14 1/2 ounces each) chicken broth, divided
• 1/3 cup porcini olive oil
• 1 1/4 pounds white or brown mushrooms, sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper
• 3/4 teaspoon salt
• 4 cups water
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 4 to 6 slices (1 inch thick) toasted rustic bread
• 1/2 cup (2 ounces) grated Parmesan cheese

Directions

1. Place the porcini and 1 cup of broth in a microwaveable glass measuring cup. Cover with plastic wrap, leaving a vent. Microwave on high for 3 minutes or until bubbling. Set aside for 10 minutes to soften.
2. Meanwhile, warm the oil in a large pot over high heat. Add the white or brown mushrooms, garlic, rosemary, red pepper, and salt. Cook, stirring, for about 5 minutes or until the mushrooms start to give off liquid. Turn off the heat.
3. Drain the porcini through a fine sieve lined with a coffee filter. Save the broth. Rinse the porcini and chop. Add the porcini and their soaking broth, chicken broth, water, and tomatoes to the pot. Cook over medium-low heat for 20 minutes for the flavors to blend. Place a slice of toasted bread in the bottom of each soup bowl. Ladle the soup over the bread. Sprinkle with Parmesan.

Copyright © 2001 PergolaWest, Inc.

Roasted Caponata Bruschetta

Ingredients:

• 1 loaf Italian bread, cut into ½-inch slices
• ½ cup garlic extra virgin olive oil
• 1 large eggplant (about 2 lb), peeled and diced
• 1 medium red bell pepper, cut into ½-inch pieces
• 1 small onion, chopped
• ¼ cup finely chopped kalamata olives
• 2 Tbsp balsamic vinegar
• 2 Tbsp tomato paste
• 1 Tbsp small capers, rinsed and drained

Directions:

1. Brush both sides of bread with garlic olive oil and arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
2. In large roasting pan, combine eggplant, red pepper, onion and remaining garlic olive oil; toss to coat. Roast at 350, stirring once, 45 minutes or until vegetables are just tender.
3. In a small bowl, combine olives, tomato paste, vinegar and capers. Stir into vegetables. Bake 15 minutes. Cool to room temperature. Serve on bread and garnish with chopped fresh parsley.

Snap Pea and Egg Spread

Ingredients:

• ¼ cup garlic extra virgin olive oil
• 1 lb fresh snap peas or snow peas, washed and chopped in half
• Salt and pepper
• 1 Tbsp minced shallot
• 2 eggs, lightly beaten

Directions:

1. Put the olive oil in a large, deep skillet on medium heat. A minute later, add the snap peas. Season with salt and pepper. Cook, stirring occasionally, until the peas are soft but not brown, 5 to 10 minutes.
2. Lower the heat, stir in the shallot, and cook for 1 to 2 minutes. Stir in the eggs and cook, stirring, just until the mixture holds together, 2 to 3 minutes. Serve immediately on toasted bread.

Substitutions: In the winter, use 1 pound of fresh mushrooms (preferably a mixture of 2 or 3 different kinds) instead of the peas, and proceed as above. In the spring, use 1 pound of fresh asparagus instead of peas; break off the bottoms and chop the rest into 1-inch pieces, proceed as above.

Spicy Spanish Shrimp

Ingredients:

• 1 ½ lb shrimp, peeled and deveined
• 3 Tbsp garlic extra virgin olive oil
• 1 medium yellow onion, chopped
• 1/8 tsp crushed red pepper flakes
• 1 can (14.5 oz) diced tomatoes, drained
• ½ cup chicken broth
• 1 jar (3 oz) pimento-stuffed olives, drained
• 1 Tbsp small capers, rinsed and drained

Directions:

1. Season shrimp, if desired, with salt and pepper. Heat garlic olive oil in large skillet over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove to platter, keep warm.
2. In same skillet, cook onion, stirring occasionally, 4 minutes or until golden. Stir in red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.

Stuffed Zucchini

Ingredients:

• 5 medium zucchini, halved lengthwise
• 6 Tbsp + 2 tsp garlic extra virgin olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, finely chopped
• ½ tsp dried oregano
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 375. Scoop out pulp from 8 zucchini halves; set pulp aside. Arrange zucchini halves on baking sheet.
2. Coarsely chop remaining zucchini and pulp. Heat garlic olive oil in skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Sweet Mustard Dressing

Makes about 1/2 cup

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• 4 1/2 teaspoons Dijon mustard
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper

Directions:

1. In a small screw-topped jar, combine olive oil, honey, white wine vinegar, mustard and balsamic vinegar. Shake vigorously until well blended. Season to taste with salt and pepper. Store dressing in refrigerator up to 1 week. Shake well before using.

Very Berry Fruit Salad

Ingredients:

• 1 Pint strawberries, hulled and cut in half
• 1 Pint blueberries
• 1 Pint raspberries
• 1 Tablespoon good balsamic vinegar
• ¼ Cup sugar
• Fresh mint, for garnish

Directions:

1. Place 6 glasses in the refrigerator.
2. In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate 30 minutes to 1 hour.
3. Spoon the berries into the chilled glasses. Garnish with a sprig of mint.

Copyright, 2004, Patricia Wells, All rights reserved

Walnut Popcorn

Ingredients:

• Microwave popcorn
• Walnut oil
• Salt, to taste
• Toasted or candied walnut halves

Directions:

1. Pop popcorn.
2. Toss with roasted French walnut oil, add salt to taste.
3. Mix in walnut halves.

Warm Orzo Salad with Mint and Feta

Recipe courtesy Sandra Lee, 2007

Ingredients

• 8oz orzo
• 2 cups frozen peas
• 1/4 cup vinaigrette
• 1 Tbsp lemon juice
• 1/4 cup freshly chopped mint leaves
• 4 oz garlic and herb crumbled feta

Directions

1. In large pot of boiling, salted water, cook orzo according to package directions.
2. When orzo is al dente, remove from heat and add frozen peas to cooking water.
3. Let sit for 1 minute.
4. Drain and transfer to a serving bowl. Stir in remaining ingredients. Serve warm.

Shaved Fennel, Artichoke and Parmesan Salad

Ingredients:

• 2 large Artichokes
• 2 lemons
• 2 large fennel bulbs
• 1/4 cup extra virgin olive oil
• 1 to 2 Tbsp white truffle oil
• Salt and pepper to taste
• 1 piece Reggiano Parmesan (about 3 oz)
• About 1/2 cup Italian parsley leaves

Directions:

1. Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons.
2. Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs.
3. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin in the same way.
4. Assemble the salad in layers on a large platter or on individual salad plates.
5. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with 1/3 of the oils and season with salt and pepper. Then make a layer of the artichoke hearts, also sliced very thin. Squeeze more lemon juice over them, drizzle evenly with another 1/3 of the oils and season with salt and pepper.
6. Cut thin shavings of the Parmesan with a cheese slicer or vegetable peeler and arrange them on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately.

Scampi and Asparagus with Traditional Balsamic Vinegar

Makes 4 servings

Ingredients

• 20 asparagus stalks
• 20 shrimp
• 3 tsp extra virgin olive oil
• 1 tsp balsamic vinegar
• salt and white pepper to taste
• fresh parsley for garnish

Directions

1. In two different pots, steam the shrimp and asparagus separately.
2. Shell the shrimp and arrange them together with asparagus stalks on each individual dish, dress with the olive oil, balsamic vinegar, salt and pepper.
3. Garnish with fresh parsley.

Baked Peaches with Traditional Balsamic Vinegar

Makes 4 servings

Ingredients

• 5 Peaches
• 3 1/2 oz shredded coconut
• 1 egg
• 1 tsp toasted almonds
• 2 tsp balsamic vinegar
• 2 tsp sugar

Directions

1. Wash 4 of the peaches and cut them in half, remove the pits and spoon out a round hole in the middle of each side of the peaches.
2. Whisk the coconut shreds and almonds to a pulp mixture
3. Pour this mixture into a bowl, add the egg, 1 tsp of sugar and the pulp only of the fifth peach; then blend all of this together and pour the mixture into the halved peaches.
4. Put the peaches into an oven, preheated to 400, for 15 minutes.
5. Emulsify the balsamic vinegar and the remaining 1 tsp of sugar, then pour over the peaches. Allow to cool, then serve.

Risotto Mantecato with Balsamic Vinegar

makes 4 servings

Ingredients

• 7 oz Arborio rice
• 1 1/4 oz butter
• 1/2 onion
• 4 oz white wine
• 25 oz vegetable broth, warmed
• 1 1/4 oz Parmesan cheese
• 2 tsp balsamic vinegar

Directions

1. Cut onion into thin slices, arrange them in a small bowl and sprinkle with balsamic vinegar; leave them in this marinade for at least 10 minutes.
2. Strain them and put into a pan with half of the butter; allow the onions to brown, then add the rice.
3. Let it simmer for a minute, then steam with white wine.
4. Continue cooking, adding the warm vegetable broth a little at a time.
5. When rice is nearly ready (18-20 minutes), turn the heat off, add the Parmesan cheese, the remaining butter and a touch of balsamic vinegar. Let it rest for 2-3 minutes and serve.

Garlic Pork Roast with Balsamic Vinegar

Ingredients

• 1 piece center cut pork roast
• 6 medium sized red potatoes
• 2 Tbsp minced garlic
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp meat tenderizer
• 1/2 Tbsp black pepper
• 1/2 Tbsp rosemary leaves
• Salt to taste

Directions

1. Rinse the pork roast with cold water and put it into a roasting pan. Poke holes in the top of the roast and pour the olive oil and balsamic vinegar over the top. Let it seep in while you cut up the potatoes into wedges (leave the skin on).
2. Mix the seasonings together (garlic and onion powders, black pepper, rosemary and salt) and rub on the roast.
3. Drizzle some olive oil over the potatoes and add some of the same spices as the rub mix. Stir potatoes to coat and add them to the roasting pan around the pork.
4. Bake at 350 until the internal temperature of the pork reaches 155-160. Allow to rest before cutting.

Cauliflower Soup with White Truffle Oil

Recipe courtesy bon appetit, 1999

Makes 6 servings

Ingredients

• 1 Tbsp + 1 1/2 tsp 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 white truffle oil or porcini oil
• 1 Tbsp thinly sliced chives

Directions

1. 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.
2. Take the center out of blender cover and cover with a towel (as to not build up too much pressure in the blender). Working in batches, transfer soup to blender and puree until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
3. Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

Truffled French Fries

Makes 6 servings

Recipe courtesy bon appetit, 2004

Ingredients

• Peanut oil (for frying)
• 3 pounds russet potatoes (about 3 large), peeled and cut into 2 1/2 x 1/3" strips
• 1 Tbsp truffle oil

Directions

1. Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip of thermometer touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300. Place potatoes between 2 kitchen towels and pat dry.
2. Working in batches, add potatoes to oil and cook until just tender, stirring occasionally and maintaining heat at 300, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain.
3. Heat some oil until temperature reaches 360-365.
4. Working in batches, add same fries and cook until golden brown, maintaining temperature, about 2 minutes per batch. Transfer to second prepared baking sheet to drain.
5. Transfer fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.

Cracked Pepper Focaccia with Truffle Oil

Makes 1 large loaf

Recipe courtesy bon appetit, 2001

Ingredients

• 2 cups lukewarm water (85-95)
• 1 Tbsp active dry yeast or quick-rising dry yeast
• 4 Tbsp extra virgin olive oil
• 2 Tbsp white or black truffle oil
• 1 Tbsp cracked black pepper
• 2 tsp salt
• 4 3/4 cups bread flour (may need more or less, depending on hydration)
• 1 Tbsp chopped fresh rosemary
• 2 tsp coarse sea salt

Directions

1. Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper and 2 teaspoons salt. Add 1 cup flour. Using wooden spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
2. Lightly oil 15x10x1" baking sheet. Slide out dough into prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room temperature dough.
3. Meanwhile, position rack in center of oven and preheat to 450. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.

Aged Balsamic Vinaigrette

Recipe courtesy Earthly Delights

Ingredients

• 6 oz aged balsamic vinegar
• 10 oz extra virgin olive oil
• Sea salt and fresh black pepper to taste

Directions

1. Mix all ingredients together and enjoy!
2. The best way to use this recipe is as a beginning. Add your own touches: a splash of lemon juice, freshly ground Parmesan cheese, a dash of Tobasco, some pressed garlic, or a bit of fruit juice. Make a signature dressing that's truly your own!

Olive Oil Cake

Makes 12 servings

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 3 large eggs
• 2 cups sugar
• 1/4 cup fresh orange juice
• 1 1/4 cups milk
• 1 1/2 cups extra virgin olive oil (Meyer Lemon or Blood Orange would work particularly well)
• 1/4 cup orange liqueur, such as Grand Marnier
• 3 tsp finely grated lemon zest
• 1/2 cup almonds, finely chopped
• Confectioners' sugar, for dusting
• Fresh berries and mint, for garnish

Directions

1. Preheat oven to 350. Spray the bottom and sides of a 10-inch round cake pan with nonstick spray. Cut out a piece of parchment paper into a circle and set in the bottom of the pan.
2. In a mixing bowl, sift together the flour, baking soda, baking powder and salt. In a separate large bowl, cream together the eggs and sugar with a whisk. Add the orange juice, milk, olive oil, orange liqueur and lemon zest
3. Mix the dry mixture into the wet mixture. Whisk until blended well. Pour the mix into the prepared cake pan. Sprinkle with almonds on top of the cake.
4. Bake for 1 hour until the cake springs back to the touch. Place on a rack to cool. Run a knife around the edges and place to cake on a stand. Dust with confectioners' sugar, garnish with fresh berries and mint.