Chocolate Cake 1/2 cup cocoa powder 1 tsp. vanilla extract 1 1/2 cups all-purpose flour 1 cup granulated sugar 1/4 tsp. salt 1 tsp. baking soda 1 Tbs. tangerine dark balsamic 2 large eggs beaten with enough cold water to equal one cup 1/2 cup Blood Orange Agrumato Olive Oil + more for greasing pans
Read MoreHere we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp. Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used…. even in classic and updated
Read MoreAlmond-Lemon Agrumato Cake 1 1/4 cups all purpose flour + more for flouring pan 1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor 1/2 cup fresh Lemon Agrumato Olive Oil + more for greasing pan 4 large eggs, beaten 1 teaspoon vanilla extract 1 cup granulated sugar 1
Read MoreIngredients 2 trimmed, thinly sliced fennel bulbs 2 tablespoons finely chopped flat leaf parsley 4 tablespoons Milanese Gremolata Olive Oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon sea salt fresh ground pepper to taste 1/3 cup finely shaved Pecorino Romano 3 Cups mixed baby greens for presentation – optional Instructions Place the shaved
Read MoreBrownie Ingredients 1/2 cup Olio Nuovo 2011 California Arbosana Extra Virgin Olive Oil 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened high quality cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts (optional) Directions Preheat oven to 350 degrees F (175
Read MorePolenta 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt & freshly ground pepper to taste Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook
Read MoreThis is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine
Read MoreIngredients 1 1/2 pounds small whole sweet tomatoes such as cherry or grape 1 large red onion, sliced thin 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller 8 large garlic cloves 1 – 2″ sprig fresh rosemary, leaves only, stem discarded (optional) 1/2 cup
Read More1 – 2 pound butternut squash peeled, seeded and diced in to 1″ pieces (about 3 cups) 1/3 cup cranberry-pear white balsamic 1 tablespoon “sweet” fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina 3″ sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Preheat
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