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The Washington Post

Grilled Satsumas

Grilled Satsumas With Gorgonzola
and Smoked Olive Oil

The Washington Post, January 16, 2013

MAKE AHEAD: The oranges can be grilled a day in advance, then cooled and refrigerated in an airtight container. Use them in this preparation chilled or at room temperature.

Makes 4 to 6 first-course or dessert servings

Ingredients:
• 4 (about 10 ounces total) satsuma mandarin oranges, peeled and cut horizontally into equal thirds
• 3 tablespoons Gorgonzola dolce, torn or pinched into small pieces
• 2 teaspoons smoked olive oil (see headnote)
• 1/4 cup fresh mint or basil leaves, rolled, then cut into very thin strips (chiffonade)
• 1 tablespoon pomegranate seeds (optional)

Directions:
Prepare a charcoal grill for direct heat or preheat a gas grill to medium-high. Lightly grease the grill grate.
Once the charcoal is ashen or the gas grill is ready, place the cut oranges on the grill. Cook for 3 to 5 minutes on each side or until a slight char forms. Transfer to a platter. Scatter the cheese evenly over the fruit, then drizzle with the oil. Sprinkle the mint or basil over the top, then garnish with the pomegranate seeds, if desired.
Serve warm or at room temperature.

Recipe Source:
Adapted from Brenda LaNoue, an educator at the Culinary Institute of America at Greystone in St. Helena, California
Tested by Jeffrey Donald for The Washington Post.

Chef Justin WanglerKendall-Jackson
Black-eyed Peas, Persimmon & Baby Kale Salad
Recipe courtesy of Executive Chef Justin Wangler – KENDALL JACKSON WINERY

Serves - 8

The smoked olive oil in the vinaigrette mirrors the flavor of bacon in this vegan, soul food dish.

1 quart black-eyed peas, cooked (recipe below)
3 Fuyu persimmons, peeled & diced (about 1 cup)
5 ounces baby kale, washed
1 recipe smoked olive oil vinaigrette (recipe below)
Kosher salt
Freshly ground black pepper

In a large bowl, add black-eyed peas, persimmons and baby kale.  Drizzle with smoked olive oil vinaigrette and toss.  Adjust seasoning with salt and pepper.  Serve at room temperature.

For the black-eyed peas:
½ lb. black-eyed peas, dried
1 Tbsp. olive oil
½ large yellow onion, cut in half
4 cups water
1 bay leaf
4 sprigs thyme
1 medium size carrot, peeled
1 stalk celery
1 Tbsp. kosher salt

Pick through beans and remove any pebbles.  Rinse thoroughly.  In a large bowl, soak beans in 6 cups cold water.  Refrigerate overnight.

The next day, remove beans from the refrigerator and drain.

In a large heavy-bottomed pot, add all the ingredients and bring to a boil.  Reduce to a simmer and cook for approximately 1 hour or until beans become tender, but not mushy.  Remove pot from heat and pour beans into a bowl set over an ice bath.  Allow to cool.  Strain off liquid, remove herbs and vegetables and discard.  Set beans aside.

For the smoked olive oil vinaigrette:
1 Tbsp. Chardonnay verjus
1 Tbsp. freshly squeezed lemon juice
2 tsp. Dijon mustard
1/8 tsp. kosher salt
3 Tbsp. smoked olive oil (from The Smoked Olive company)

In a small bowl, add the verjus, lemon juice, mustard and salt.  Whisk to combine.  Slowly whisk in the olive oil. 

John Ash Cooking One on OneHaba Bean "Soup"
Chef John Ash

Makes a generous 8 cups serving 6 - 8

Haba beans are peeled dried fava beans.  They can be mail ordered through a number of sources.  I get mine from Purcell Mountain Farms www.purcellmountainfarms.com.  I’ve put soup in quotes above because this recipe is not only delicious as a soup but also as a sauce to pool around almost anything from sautéed greens to grilled or pan seared fish or chicken.  The kicker to this recipe of course is the amazing Smoked Olive Oil!

INGREDIENTS

3 tablespoons olive oil
2 cups (2 small) finely chopped onions
2 tablespoons finely chopped garlic
1 cup chopped celery or fennel
1 tablespoon ground cumin
1 teaspoon crushed fennel seed
1/4 teaspoon red chile flakes
2 cups dried haba beans, rinsed and soaked for 4 hours or more and drained
5 - 6 cups tasty chicken or vegetable stock
Salt and freshly ground pepper
1 - 2 tablespoons dried sumac powder or 2 – 3 tablespoons fresh lemon juice
2 - 3 tablespoons Smoked extra virgin olive oil
Finely grated, aged goat cheese such as crottin or parmesan (optional)

Instructions:
Heat the oil in a deep soup pot and add the onions, garlic and celery and sauté over moderate heat until crisp tender.  Add the cumin, fennel seed, smoked paprika and chile flakes and continue to sauté for 2 – 3 minutes until spices become fragrant.

Add the soaked habas and stock and bring to a boil.  Lower heat to a simmer, cover and cook for 25 – 30 minutes of until beans are very tender and falling apart.  Cool slightly and puree mixture with an immersion or regular blender.  (If using the latter be careful since hot liquids expand mightily.  Fill blender jar only half full, use lowest speed and cover top with a clean towel rather than the lid to allow for expansion.) Season to your taste with salt and pepper.

To serve:  Sprinkle sumac on top of soup or alternately stir in a teaspoon or two of fresh lemon juice into each serving.  Drizzle Smoked Olive Oil around and finish with a grating of cheese, if desired.

John Ash © 2010

Tyler Florence Family MealGrilled Calamari
with SMOKED Olive Oil & Lemon Confit

Chef Tyler Florence

Makes appetizers for 10 – 15

Calamari, or fresh squid, is so neutral in taste that it’s the perfect vehicle for a flavor road trip. This trip we’re headed to California with Meyer lemon confit and one of my favorite new ingredients, Smoked Olive Oil. It’s one of the sexiest flavors I’ve come across in years. Genius.

INGREDIENTS

1 lb. cleaned calamari
1 cup Smoked Olive Oil, or best quality extra-virgin olive oil
Sea salt and freshly ground black pepper
2 cups panko bread crumbs
1 tablespoon extra-virgin olive oil
¼ cup Meyer Lemon Confit (recipe below)
12 fresh fennel fronds or chervil sprigs, for garnish

Instructions:
Rinse and dry the calamari very well and place in a resealable plastic bag. Add the Smoked Olive Oil, turn to coat, and marinate in the refrigerator for 2 hours, or up to overnight.

Make a very hot charcoal fire or preheat your gas grill to high. Drain the calamari, discarding the marinade, and pat dry with paper towels. Season with sea salt and pepper.  Fold a double thickness of paper towels in quarters and use them to wipe the grill grates with oil; this will prevent the food from sticking. Place the calamari on the grill and cook for just 1 ½ minutes per side or until it has a bit of char; don’t overcook or the calamari will become rubbery. Let rest for 1 minute, then separate the tubes and tentacles, slicing the tubes into ½ inch rings.

Preheat the oven to 375°. Toss the bread crumbs with the tablespoon of olive oil and a pinch of sea salt and black pepper. Spread the bread crumbs on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes.

To serve, thread the sliced tube pieces onto large dinner forks, and top each with a tentacle. Top each portion with a little lemon confit, some toasted bread crumbs, a few grains of sea salt, and a bit of black pepper. Garnish with the fennel fronds or chervil.

Meyer Lemon Confit: Makes 1 quart

10 Meyer lemons
5 cups extra-virgin olive oil
4 fresh thyme sprigs

Scrub the lemons and slice very thin. Discard any seeds. Place the lemon slices in a saucepan with the oil and thyme sprigs and cook slowly over low heat for 30 to 35 minutes, or until the white pith has become translucent. Cool the lemon slices in the oil, then discard the thyme stems and transfer the lemon and oil to an airtight container. Tightly covered, the confit will keep for up to 1 month in the refrigerator.

The Ultimate Decadent Baked Yukon Gold Potato
with Smoked Olive Oil and Truffle Salt

Chef Brenda La Noue
The Original Secret Kitchen


When you are in the mood for something decadent and mouthwatering, try this easy recipe. Not only does it taste good, it is better for you and lower in calories! Yukon Gold

Serves 4
3-4 Yukon gold potatoes (baked or grilled until tender)
1 teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
2-3 teaspoons Smoked Olive Oil

Instructions
Place a warm potato on individual plates. Cut the potatoes in half.
Season the potatoes with truffle salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve.

*Note: Pair these delicious potatoes with salmon or pan-seared trout.

Smoked Blender Hollandaise
Chef Jamie Gwen
Chef Jamie Gwen
The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but there’s no need for a double boiler and no chance of the sauce separating…it’s foolproof.  The addition of The Smoked Olive’s Sonoma Smoked Olive Oil creates the most spectacular flavor and your Eggs Benedict, steamed asparagus and salmon dishes will never be the same!

INGREDIENTS
8 egg yolks
1 tablespoon heavy whipping cream
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
Salt & freshly ground white pepper
Dash of hot sauce
12 ounces (3 sticks) unsalted butter, clarified and hot
1/4 cup The Smoked Olive’s Sonoma Smoked Olive Oil

Instructions:
Place the egg yolks, cream, lemon juice, Dijon and seasonings in a blender and blend until the mixture is frothy, about 1 minute.   With the blender running, slowly pour the hot melted butter into the egg mixture. The sauce will thicken as the butter blends with the egg yolks.  Slowly drizzle in the Smoked Olive Oil and turn off the blender as soon as it is incorporated.  Pour the sauce into a serving vessel and adjust the seasoning.  Serve immediately or hold the sauce in a warm place until ready to serve.

Makes about 1 1/2 cups

Gazpacho With Smoked Olive Oil
Julie Logue-Riordan

Serves 6

Make plenty as it keeps well and is a great quick meal. Cooking with Julie

INGREDIENTS

1 cup tomato juice
½ cup crust-less bread cubes, soaked in water (Italian or French style bread)
1/2 cup onions, chopped in 1/2 inch cubes
1/2 cup green pepper chopped in 1/2 inch cubes
½ cup cucumber peeled, seeded and sliced in 1/4 inch pieces
2 pounds red ripe tomatoes, peeled, seeded and roughly chopped
1 clove garlic, sliced thin
1 1/2 teaspoons ground cumin
1 teaspoon Tabasco sauce
Kosher salt and fresh ground black pepper to taste
1/3 cup Sonoma Smoked Olive Oil olive oil
1 tablespoon sherry wine vinegar
1/2 cup water

Garnishes: chopped green pepper, chopped onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Spanish Serrano), and/or basil oil (see recipe). Use as many garnishes as you like.

Instructions:
Drain the water from the bread when the bread is soft. In a blender add 1 cup tomato juice, bread, onions, peppers, tomatoes, cucumber, garlic, cumin, Tabasco, salt, and pepper. Blend until very smooth at high speed for about a minute and a half or longer depending on your blender

Pour into a large bowl and whisk in the Sonoma Smoked Olive Oil and vinegar. Add water and season to taste with salt and pepper. Chill at least 1 hour before serving. Serve in a clear bowl or glass with your choice of garnishes.

Smoky Pumpkin Bisque with Spanish Chorizo & Seared Scallop
Pyramid Restaurant & Bar
André Natera
Executive Chef the Fairmont Dallas

Pyramid Restaurant & Bar

Serves 4

INGREDIENTS

1 lb pumpkins
1 cup chicken stock
2 tbsp butter
¼ cup cream
I tsp ea. salt and pepper
1 tsp cayenne pepper ground
4 ea jumbo scallops
2 tbsp diced Spanish chorizo
2 tbsp Smoked Olive Oil 

Instructions:
Bring a pot of salted water to a boil and add the diced pumpkin and boil for approximately 15 minutes or until the pumpkin is fully cooked and a knife easily pierces it with no resistance. Drain the pumpkin and place in a blender adding half the chicken stock, butter, and cream and puree until smooth. If necessary add all of the chicken stock depending on how thick you like the soup. Season with salt, pepper & cayenne give one final puree then strain in a fine sieve. Finish with Smoked Olive Oil. Heat a non-stick sauté pan with just enough oil to coat the pan. Season the scallops on both sides with salt & pepper and sear until golden brown and turn and do the same to the other side. Set aside and pour the soup in 4 bowls and place a scallop in the center garnish with diced Spanish chorizo and drizzle with Smoked Olive Oil.

Roasted Carrots with Smoked Brown SugarRoasted Carrots
Heidi Silvestrini – San Mateo, CA

Ingredients

  • 2 pounds small carrots, tops trimmed, scrubbed
    but unpeeled
  • 2 tablespoons olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup bourbon
  • 1/4 cup smoked brown sugar
  • 2 tablespoons butter, cut into chunks
  • 2 tablespoons freshly squeezed orange juice

Procedures
Preheat oven to 375°F. Toss carrots in olive oil, and a generous sprinkle of salt and black pepper. Roast for 30 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.

The Washington Post

Smoky tapenade

Smoky Tapenade
The Washington Post, January 16, 2013

Tapenade is versatile: Scoop it on crostini for appetizers, toss it with pasta and spread it on sandwiches.
Here, the addition of smoked olive oil adds a dimension that rounds out the tang. Because there are so many other assertive ingredients, the smokiness blends right in, becoming less its own flavor than a where-have-you-been-all-my-life companion.

MAKE AHEAD: The tapenade can be refrigerated in an airtight container for up to 1 week.

Makes about 2 cups (8 servings)

Ingredients:

  • 1 cup pitted black olives, such as kalamata or nicoise, or a mix
  • 1 cup pitted green olives, such as Picholine or Sicilian, or a mix
  • 2 tablespoons capers, rinsed or drained as needed
  • 2 anchovy fillets, drained, rinsed and patted dry
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped fresh thyme leaves
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh basil
  • Freshly squeezed juice from 1 lemon (2 tablespoons), or more to taste
  • 1/4 cup extra-virgin olive oil (not smoked)
  • 1 to 2 tablespoons smoked olive oil (see headnote)

Directions:
Combine the black and green olives, capers, anchovies, garlic, crushed red pepper flakes, thyme, parsley, basil and lemon juice in a food processor. Pulse to form a coarse, well-incorporated mixture. Transfer to a serving bowl or container with a tight-fitting lid.
Gradually stir in the extra-virgin olive oil, then 1 tablespoon of the smoked olive oil; mix well and taste. Add some or all of the remaining smoked olive oil (to taste). Serve, or cover and refrigerate.

Recipe Source:
From Smoke Signals columnist Jim Shahin.
Tested by Jeffrey Donald for The Washington Post.

Bocconcini and Roasted Tomato Salad
Courtesy of Mary Karlin, from her latest book;
ARTISAN CHEESE MAKING AT HOME

Serves 6
Caprese salad is a favourite from Capri featuring fresh mozzarella, sliced ripe tomatoes, and basil. This dish reimagines caprese, adding pasta, bocconcini (bite-size mozzarella pieces),roasted tomatoes, and aromatic smoked olive oil.
Artisan Cheese Making at Home
INGREDIENTS

12 Roma tomatoes, halved, cored, and seeded
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 cloves garlic, thinly sliced
Sea salt
Freshly ground white pepper
1 pound small shaped dried pasta, such as farfalle,
gemelli, orecchiette, or a mixture
1 pound bocconcini balls, drained 
1/4 cup smoked olive oil or extra virgin olive oil
15 large basil leaves
1/4 teaspoon red pepper flakes

Instructions:

  1. Preheat the oven to 375°F.

  2. Toss the tomatoes in 3 tablespoons of olive oil, then place them cut side up on a baking sheet and roast for 20 minutes, or until they are softened. When cool enough to handle, transfer the tomatoes to a bowl (reserve any juices from the pan for the pasta), add the balsamic vinegar and garlic, season with salt and pepper, and toss to combine.

  3. Cook the pasta in boiling salted water until al dente. Meanwhile, tear 4 of the bocconcini balls into shreds and

  4. toss with sea salt and a drizzle of the smoked olive oil. Stem and shred 3 of the basil leaves. When cooked, drain the pasta and toss with the reserved tomato juices, the shredded cheese, the remaining smoked olive oil, the shredded basil, salt to taste, and the red pepper flakes. Place in a shallow serving bowl or on a platter.

  5. Toss together the roasted tomatoes and the remaining whole bocconcini and arrange them over the pasta. Tuck in the remaining 12 whole basil leaves and serve at room temperature.

Simple Roasted AsparagusSimple Roasted Asparagus
Thomas Carlisle/N.Y.C fan

Serves 4
1 lb. fresh asparagus
3 tablespoons Smoked Olive Oil
Salt
Pepper
 
Instructions:
Preheat oven to 375 degrees. Thoroughly wash asparagus and allow to dry.  Trim off and discard the tough ends of the asparagus.  Spread asparagus on cookie sheet or pan.  Coat with 2 tabblespoons Smoked Olive Oil and sprinkle with salt & pepper.  Cook for approximately 20 minutes.  Drizzle with remaining Smoked Olive Oil to taste (can also be grilled).

Corn Soup With Crab and Spring Herb Salad
Chef John Ash

Serves 4


This healthy recipe calls for crab but you could use whatever sweet shellfish is available to you such as lobster or shrimp. If you wanted to go “whole hog” you could of course garnish with a squiggle of crème fraîche, top with caviar, etc.! To maximize flavor add chopped crab shells to the chicken stock and simmer for a few minutes before straining and adding to the soup.

Chef John AshINGREDIENTS

3 tablespoons butter
1-1/2 cups chopped onion (1 medium)
3/4 cup chopped carrots
1/4 cup chopped celery
2 teaspoons chopped garlic
3 cups or so fresh or frozen corn kernels
1 whole star anise or bay leaf
Big pinch saffron threads soaked for 15 minutes in 1/4 cup water
5 cups defatted chicken stock
Salt and freshly ground pepper
1/2 pound fresh Dungeness or lump crabmeat, picked over
Herb salad (recipe follows)
Smoked extra virgin olive oil

Instructions:
In a deep saucepan or soup pot heat the butter over moderate heat. Add the onion, carrots, celery and garlic and cook till soft but not brown, about 5 minutes stirring occasionally. Add the corn, star anise and saffron and continue to cook and stir for another 5 minutes or until corn is very tender.

Add the stock and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Discard the star anise or bay leaf and puree in a blender being careful to do so at lower speed and with blender jar only half filled (hot liquids expand dramatically so be careful!). You’ll need to do this in batches.

Strain the soup through a medium mesh strainer pushing down on the solids and return to the pan. Season with salt and pepper and reheat. Ladle into warm soup bowls, spoon crab into the center and top with the herb salad. Drizzle smoked olive oil around and serve immediately.

Herb Salad

This is not a specific recipe but an approach. If you can find spicy micro greens in your market by all means use them. If not any combination of the youngest, smallest herbs you can find is what we’re looking for, such as chives, chervil, cress, mint, etc. Simply take a lightly packed cup of the micro greens or herbs or a combination and toss with a little olive oil, drops of lemon juice and a light seasoning of sea salt and freshly ground pepper.

John Ash © 2010

Caramel Apple Recipe

Sauteed Apples with Smoked Salted Caramel Sauce
Courtesy of RecipeCorner.com

Serves 3

INGREDIENTS
1/2 cup smoked brown sugar
4 tablespoon butter
1 whole apple (chopped)
1 dash sea salt (to taste)

Directions:
Cook time 15 minutes
Prep time 5 minutes
Melt the butter in a small skillet over low-medium heat.
Add brown sugar to pan and stir until well incorporated.
Add apples to pan and stir until coated in sugar-butter mixture.
Allow apples to cook and sugar-butter mixture to reduce (about 10-15 minutes), stirring frequently, until apples are tender and mixture has become a sticky caramel sauce.
Transfer to small bowls, sprinkle with sea salt, and serve with ice cream.

Chile Chicken Stew (Heat level: mild)
Peppahead

Serves 4
This is a hearty bowl of comfort. I use the Dixon chile powder from New Mexico for best results. Substitute Hatch or Chimayo red chile. “The Smoked Olive” Sonoma Oil adds a delicious smoky background to this dish.

The Chicken:
Peppahead 1 lb. chicken breast, skinned, boned
1 teaspoon Dixon medium hot red chile powder
2 teaspoons cumin powder, roasted
2 teaspoons white pepper, freshly ground
2 teaspoons sea salt
2 tablespoons Sonoma Smoked Olive

The Stew:

1 yellow onion, chopped
4 garlic cloves, minced
2 celery stalks, chopped
2 teaspoons Dixon medium hot red chile powder
1 teaspoon cumin powder, roasted
1 teaspoon Mexican oregano
2 teaspoons white pepper, freshly ground
1 qt. chicken stock, low sodium
1 carrot, chopped
1 large russet potato, cut into 2 inch cubes
1 zucchini squash, chopped
1 lg. bay leaf
sea salt to taste
Garnish with chopped cilantro and lime wedges

Instructions:
1. Cut up the chicken into bite size pieces and place in a bowl. Combine seasonings and sprinkle over chicken, tossing to evenly coat the meat.
2. Preheat oil in a heavy 4 qt. pot over medium high heat. Add the chicken and sauté until evenly cooked, about 8–10 minutes. Remove chicken with a slotted spoon to a bowl and set aside.
3. Sauté the onion and garlic in the pot for 5 minutes. Stir in the celery and cook for about 3 more minutes. Add the chicken and its juices and mix well.
4. Stir in the stock, bay leaf, carrot and potato and bring to a boil. Add the zucchini, cover and reduce heat to low. Simmer for 25 minutes. Taste test and adjust seasoning if needed. Garnish each bowl with cilantro and a squeeze of lime. Serve with a good warm bread or tortillas.

For an amazing assortment of chili powders, sauces & BBQ rubs visit: www.peppahead.com

Char's Smoked HummusChar's Smoked Hummus
Char/Sonoma fan

2 – 14 oz cans garbanzo beans, drained (reserve the liquid)
4 tablespoon tahini sesame seed paste ( found in foreign foods section)
4 tablespoon Smoked olive oil (Char prefers SONOMA flavor)
4 cloves garlic, peeled & diced
2 tablespoon lemon juice
1 teaspoon sea salt or table salt
1/8 teaspoon red pepper flakes
1 teaspoon black pepper

Instructions:
In a blender, combine ingredients one at a time.  If consistency is too thick, add a small amount of reserved bean liquid. 
You may adjust the other ingredients to taste.  Place in bowl & garnish with a dash of paprika.  Serve with crackers or crusty bread.  Be creative and ENJOY! — Char

Char’s smoked hummus is fabulous!!  It gets rave reviews from everybody…including people who used to think hummus was boring!  — Al & Brenda

Pasta With Shrimp and Pesto
Chef Cameron Koepke
www.craigandsallys.com/

Craig and Sally'sServes 2-3
1 lb. dry pasta (your choice)
¼ lb. fresh basil
¼ cup pine nuts, toasted
2 teaspoons Sonoma Smoked Olive Oil
3 cloves of peeled garlic
2 roasted red peppers, skin and seeds removed
1 can of artichoke hearts, coarsely chopped
12 large shrimp, peeled and de-veined
2 tablespoons cooking oil (Canola)
Salt and freshly ground pepper to taste

Instructions
For pesto, combine basil, pinenuts, Sonoma Smoked Olive Oil and garlic in food processor or blender and purée.
In a large pot of boiling water, cook pasta per instructions, then drain and set aside.
In a separate large sauté pan, heat the cooking oil and add the shrimp. Cook for 1 ½ minutes and add roasted peppers, artichokes and pasta.
Heat lightly and toss with pesto, then serve.

Black Bean, Kale & Farro Soup with Smoked Olive OilBlack Bean, Kale & Farro Soup with Smoked Olive Oil
By Emily Stoffel

Cook time: 30 mins | Serves: 4

Note: The smoked olive oil in this recipe isn’t absolutely essential, but it is what gives the dish its wow factor (and it lessens the “no-bacon” blow). It’s both rich and grassy and adds great depth of flavor to the finished soup (and just about anything you drizzle it on). We like The Smoked Olive brand, which is sold at Williams Sonoma and plenty of other cooking shops around town. A real treat is their Santa Fe Chili variation, which packs great kick and is awesome on seafood.

Ingredients:

1 medium onion, diced
2 large carrots, diced
3 stalks celery, sliced
1 bunch kale, roughly chopped (stems intact)
1 15.5 oz can black beans, lightly drained
4-5 oz. (1/2 bag) Trader Joe’s quick-cook farro (or 1-1.5 cups cooked farro)
6 cups chicken or veggie stock
1 T tomato paste
1 tsp Italian Seasoning
1 tsp curry powder
dash nutmeg
salt & pepper to taste
1-2 T olive oil
Parmesan cheese and smoked olive oil for serving

Instructions

Heat olive oil in a large soup pot or dutch oven over med-high heat and add onion, carrots and celery. Season with Italian seasoning, curry and salt and pepper and saute until onions are translucent and just beginning to brown, 5-10 mins. Add tomato paste and cook until paste is incorporated and darkens slightly, 1-2 mins. Add kale and nutmeg and saute until kale is bright green and reduced in volume, then add beans and stock. Bring soup to a boil and add farro; cover, reduce heat to low and simmer for 10 minutes or until farro is tender. (Note: if using cooked farro, stir in just before serving.) Serve soup in wide, shallow bowls topped with parmesan cheese and drizzled with smoked olive oil. Enjoy with crusty garlic bread or a simple grilled cheese for dipping.

Cool Buckwheat Noodles, Shredded Chicken, Asian Pear & Shiitake
Cool Buckwheat Noodles Mushrooms with Santa Fe Smoked Olive Oil

Chef Brenda La Noue
The Original Secret Kitchen

Serves 4-6

Dressing
2 tablespoons Santa Fe Smoked Olive Oil
2 tablespoons seasoned rice vinegar
1 teaspoon fresh ginger, minced
1 teaspoon cracked pepper
2 tablespoon cilantro, cleaned, chopped
1 teaspoon toasted black sesame seeds
1 teaspoon salt

Salad Components

8 oz. buckwheat noodles, cooked and cooled
1 chicken breast, steamed, shredded
8-9 shitake mushrooms, seasoned, baked cut very thin
2 Asian pears, pealed, sliced thin
1/2 red pepper, cut very thin
1 green scallion, thinly sliced

Instructions:

Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the noodles, chicken, mushrooms and pears with the rest of the ingredients in a large bowl. Add the dressing, and continue to toss gently. Garnish with cilantro stems with leaves, green scallions and a few red pepper strands.

*Note: This is a perfect small meal for a late, warm summer evening.

Smokin' Deviled EggsSmokin’ Deviled Eggs
(These are not your grandmother's deviled eggs!)
Dan Olsen/Tempe, AZ fan

6 large eggs
1/2 cup real mayonnaise
2 teaspoons Smoked Olive Oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
minced fresh chives (optional)
ground paprika

Instructions:
Hard boil eggs.  Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl.  Mash with a fork until smooth.  Add the mayonnaise, Smoked Olive Oil, salt & pepper to the yolks and mix well.  Spoon equal amounts of the yolk mixture back into the halved egg whites.  Sprinkle with paprika and/or minced fresh chives. 
 
Smoked Olive Oil combines incredibly well with eggs!  It’s fun to watch people try to figure out why these deviled eggs taste so special.

Grilled Shrimp RecipeGrilled Shrimp
Karen O'Malley/San Francisco fan

1 lb. shrimp
3 tablespoons Smoked Olive Oil
salt
pepper
 
Instructions
Soak bamboo skewers for approximately 5 minutes.  Peel and devein shrimp, leaving tails on if desired.  Thread shrimp on skewers and baste with approximately 2 Tbsp Smoked Olive Oil. Sprinkle with salt & pepper. Grill over high heat for approximately 2-3 minutes on each side, or until opaque.  Make sure to flip the skewers only once.  Drizzle with remaining Smoked Olive Oil, or to taste*.  Excellent as an appetizer, main dish or on salads.  Shrimp can also be broiled until opaque (approximately 2-3 minutes per side).  
 
*Flavor mellows with cooking; most people prefer to drizzle with additional oil.

Smoky Braised Collard Greens
Chef Brenda La Noue
The Original Secret Kitchen


If you substitute the smoked olive oil in place of the traditional smoked ham hocks, you not only can cut calories but also will taste a lighter cleaner essence of smokiness which makes the collard greens most interestingly delicious!

Serves 4
Collard greens 3 leafy collard greens, washed (cut into bit sezed pieces)
2 Walla Walla onions, quartered
1 jalapeno, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon cracked pepper
2 teaspoons canola oil
2 teaspoons Smoked Olive Oil

Instructions
Combine the collard greens with the Walla Walla onions, jalapenos and garlic with the canola oil in a medium size sauté pan. Cook over a low heat until the vegetables start to caramelize. Add the water and let it continue to cook over a low heat for 30 minutes until the greens are softly wilted.
Once the collard greens are done, season the greens with salt and pepper to taste. Garnish with a light drizzle of Smoked Olive Oil and serve.

*Note: This would be a nice dish to pair with slow grilled sweet potatoes with a dash of tamari sauce.

The LeeksThe Leeks
Brenda Buckles

Serves 4

4 ea. leeks, all but 1” of the dark green cut off, trim the beard and cut in half length wise
2 tablespoons Santa Fe Chili Smoked Olive Oil
1 ½ cups chicken broth
2 tablespoons chopped fresh Italian parsley
2 tablespoons your favorite French vinaigrette

Instructions
1) In a frying pan, heat the olive oil on medium high and sauté the leeks on both sides until lightly browned — about 5 minutes total.
2) Add the chicken broth, cover and simmer until leeks are tender, about 10 minutes
3) Remove the leeks to a serving plate and boil the remaining broth down to about ¼ cup.
4) Cool the broth, then add the vinaigrette.
5) When ready to serve, pour the liquid over the leeks and garnish with the parsley

This dish is good warm, room temperature or cold!

Summer Beet, Yukon Gold Cucumber Salad
With Smoked Oil and Truffle Salt

Chef Brenda La Noue
The Original Secret Kitchen

Serves 4-6
Summer Beet Dressing
1/4 cup plain yogurt
3 tablespoons mayonnaise, (vegan optional)
t teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
1 teaspoon *Whole Spice dehydrated honey (*optional, brown sugar)
1 teaspoon Dijon mustard

Salad
3 beets, boiled, peeled, large diced
2 Yukon gold potatoes, boiled, cleaned and medium diced
1 cup Italian parsley
2 green scallions, thinly sliced
1/2 English cucumber

Instructions
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the beets, Yukon golds, cucumber, parsley, and green scallions together in a large salad bowl. Add the dressing and continue to toss gently. Garnish with a light drizzle of Smoked Olive Oil and chopped parsley.

*Note: Serve at room temperature for the ultimate flavor.

Smokey BurgersSmoky Burgers
Jim DeLuca/Dallas, TX fan

Serves 4-6

1 lb. extra lean beef or turkey
4 tablespoons Smoked Olive Oil
1 large yellow onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano, thyme and/or parsley (optional)
 
Instructions
Combine 3 tablesoons Smoked Olive Oil, salt, pepper and herbs with beef or turkey.   Form into 4 to 6 patties.  Grill over high heat to desired doneness.  Meanwhile, thinly slice onion and sauté in 1 Tbsp Smoked Olive Oil over medium heat for approximately 4 minutes.  Spoon onions over  burgers and drizzle with remaining oil to taste.  (Serve with the usual fixings, with or without buns)

Roasted Acorn Squash with Smoked Brown Sugar
Brenda Chatelain
Roasted Acorn Squash

This is one of those simple favorites that’s always a hit! You can never have enough quick & easy recipes; suitable for a holiday table – or a weeknight dinner. This recipe serves four.

- 2 acorn squash
- 4 tbsps. salted butter
- 4 tbsp. smoked brown sugar
- pinch of salt & pepper to taste

Wash and cut squash in half. Scoop out seeds and place squash cut side up in a roasting pan, containing approximately 1 inch of water. Cover with foil and roast in a 350 degree oven, for 45 minutes. Larger squash may require up to one hour, check at 45 minutes to see if it’s fork tender. Remove squash from oven and pour any condensed liquid from the cavity. Add the butter and brown sugar, stir and serve.

You can also substitute butternut squash, or add the butter and smoked brown sugar to a butternut squash puree with a dash more salt & pepper. This is a delicious accompaniment to ham, roasted chicken or grilled pork chops..

Grilled Nectarines Accented with a Few Crumbles of Gorgonzola Dolce
and A Drizzle of Smoked Olive Oil
Chef Brenda La Noue
Brenda La Noue The Original Secret Kitchen

Serves 4-6
3 ripe nectarines, cut in half
*Optional (Use fresh or grilled)
3 tablespoons gorgonzola dolce, crumbled
7-5 purple ruffled basil leaves
2 teaspoons Smoked Olive Oil

Instructions
Spray your clean grill bars with a slight mist of vegetable spray (Pam) and heat up the grill to medium high heat. Once the grill is heated, place each nectarine half on the grill and cook for 2-3 minutes.
Place one to two nectarines on individual plates. Garnish with a light drizzle of Smoked Olive Oil, a few gorgonzola crumbles and purple basil leaves.

*Note: Serve at room temperature for better flavor.

Jamaican Chicken Stew
with Smoked Olive Oil
Carlos Mendoza/Santa Cruz fan

Serves 4
Steve's Jamacian Chicken Stew 1 cup uncooked rice (try red or brown!)
2 tablepsoons Sonoma Smoked Olive Oil
1 tablespoon Santa Fe Chile Smoked Olive Oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 lb. boneless, skinless chicken breast,
cut into bite-size pieces
1 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon cracked red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers
1 – 15 oz. can black beans, rinsed & drained
1 – 14.5 oz. can diced tomatoes; drained well
fresh cilantro (optional)

Instructions
Prepare the rice according to package directions, omitting the salt & fat.  Keep warm.  Heat 2 tablespoons Sonoma Smoked Olive Oil in a large nonstick skillet over medium-high heat.  Add onions and garlic and sauté 2 to 3 minutes or until tender.  Combine chicken, curry, thyme, allspice, red pepper & black pepper in a bowl and mix well.  Add chicken mixture to the pan and sauté 4 to 5 minutes.  Stir in wine, capers, beans and tomatoes.  Cover and reduce heat to simmer for 10 minutes or until tender.  Serve over rice.  Drizzle 1 tablespoon (or to taste!) of Santa Fe Smoked Olive Oil and garnish with fresh cilantro. 

Watermelon with Santa Fe Smoked Olive Oil
with Mint, Mandarin Orange & Sea Salt
Chef Brenda La Noue
Watermelon with Santa Fe Smoked Olive Oil The Original Secret Kitchen


4 cups watermelon, peeled and cut into bite-size cubes
Serves 3-4
1-2 teaspoons Santa Fe Smoked Olive Oil
2 teaspoons fresh juice of Mandarin orange
1 teaspoon sugar
2 tablespoons mint, sliced very thin
1 teaspoon sea salt

Instructions
Combine watermelon with Santa Fe Smoked Olive Oil, orange juice and sugar and toss. Next sprinkle with sea salt and mint. Allow flavors to develop for 10 minutes and then gently toss again. Serve as a side dish or appetizer.

Turkey Panini
Turkey Panini
Ray Handy/Palo Alto fan

2 slices ciabatta or French bread
1/4 lb. sliced turkey breast
2 tablespoons sun dried tomatoes
3 oz. sliced mozzarella
1 tablespoons & 1 teaspoon Smoked Olive Oil (approx)
 
Instructions
Preheat pannini grill.  Spread one slice of bread with 2 tablespoons sun dried tomatoes.  Top with mozzarella and sliced turkey.  Drizzle Smoked Olive Oil on turkey and top with the remaining slice of bread.  Brush both sides of the panini with approximately 1 teaspoon Smoked Olive Oil.  Grill for 3 minutes, or until golden brown on the outside and warm inside.

Dipping SauceDipping Sauce
(Great for artichokes & asparagus)
Brenda Chatelain

1/2 cup real mayonnaise
1 tablespoon Smoked Olive Oil
1 teaspoon lemon zest
1/4 teaspoon fresh ground black pepper
 

 

 

ArtichokesInstructions
Simply combine all the ingredients and you have a fabulous sauce for dipping artichokes and
asparagus.  It’s so good ... it has even converted non-artichoke lovers!

Fresh Basil & Smoked Olive Oil PestoFresh Basil and Smoked Olive Oil
Lauren Daley/Santa Rosa, Ca fan

2 cups fresh basil leaves, tightly packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
¼ cup Smoked Olive Oil
¼ cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground pepper to taste

Instructions
Combine the basil in with the pine nuts and pulse a few time in a food processor or blender (you may use walnuts instead of pine nuts, just pulse them a few times first before adding the basil). Add the garlic and pulse a few times more.
Slowly add the olive oils in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

I used this pesto to make a pesto chicken pizza, using a whole wheat pre-baked shell; spread generously with pesto, cubed grilled chicken breast, jack cheese, parmesan, artichoke hearts, fresh basil and fresh corn kernels. Delicious!

Oven Roasted Wild Mushrooms*Oven Roasted Wild Mushrooms
with Garlic and Thyme
Wild Willy/Petaluma, Ca fan

Serves 3-4
¼ lb. oyster mushrooms, cleaned
¼ lb. shiitake mushrooms, cleaned and halved
¼ lb. cremini mushrooms, cleaned and halved
¼ lb. porcini mushrooms, cleaned and halved
4 cloves of garlic, peeled and thinly sliced
¼ cup Sonoma Smoked Olive Oil
6 sprigs fresh thyme
2 tsp fresh thyme leaves

Salt & freshly ground pepper to taste (a light sprinkle of truffle salt is killer!)

*Note: any kind of mushroom will work (halve the larger styles) — to total approx. 1 lb.

Instructions
Preheat your oven to 375º F

1) Combine the mushrooms and garlic in a large roasting pan. Add the Sonoma Smoked Olive Oil and fresh ground pepper — stir well to combine and spread out evenly
2) Lay the sprigs of thyme over the mushrooms and roast in the oven until golden brown and all of the liquid is evaporated — 25 to 30 minutes, stirring occasionally.
3) Remove from the oven and stir in the chopped thyme and salt to taste.

This is a great side dish to any roasted meats, mixed into your favorite pasta or as a fabulous topping on pizza (drizzled with a little more Smoked Olive Oil)!

Southwestern Wrap (Heat level: mild)
Peppahead
Peppahead
Serves 4
1 lb. pork tenderloin, trim sheath and fat
3 tablespoons tequila
1 teaspoon cumin powder
1 tablespoon New Mexican red chile powder, medium hot
3 garlic cloves, minced
2 teaspoons sea salt
2 tablespoons Sonoma Smoked Olive
1 onion, halved and thinly sliced
1 green bell pepper, chopped coarse
12 cherry tomatoes, cut in half
warm flour tortillas
lime wedges

Instructions:
1. Quarter the pork tenderloin lengthwise and slice across the strips to 4 inch thickness. In a mixing bowl combine Tequila, cumin, chile, garlic and sea salt. Toss the pork in the mixture until evenly coated and marinate for 30 minutes.
2. Heat oil in a large heavy skillet over medium high heat. Saute the pork for 5 minutes and then stir in the onion, green pepper and tomatoes and cook until onions are tender. Serve with a squeeze of lime, wrapped in warm tortillas. Add your favorite salsa if desired.

For an amazing assortment of chili powders, sauces & BBQ rubs visit: w
ww.peppahead.com

Smoked Fall TomatoesSmoked Fall Tomatoes
filled with Herbs and Orzo Pasta
Chef Brenda LaNoue
www.thesecretkitchen.com

4 ea. medium vine ripened tomatoes
4 cups orzo pasta, cooked
1 ea. white onion, diced
½ ea. jalapeno, minced
¼ bunch flat leaf parsley, chopped
2 teaspoons fresh oregano, chopped
2 ea. garlic cloves, minced
2 teaspoons salt
1 teaspoon fresh cracked pepper
2 teaspoons red wine vinegar
2 teaspoons Smoked Olive Oil

Instructions
Preheat your oven to 350º F

Wash tomatoes and dry with a paper towel
Cut all the tops off of the tomatoes and hollow out the center of each; then place them upside-down on a paper towel to drain excess moisture
Place the tomatoes on a sheet pan and bake in the over for 10 minutes, just to slightly roast the outside. Cool for 10 minutes.
Toss the remaining ingredients with orzo in a shallow bowl.
Fill each tomato with the pasta mixture
Drizzle a few drops of Smoked Olive Oil over each tomato

Great for a light dinner after a long day at work. I would like to suggest a nice Pinot Noir to pair with this delectable dish.

S’Mores Tart w/Homemade Smoked Brown Sugar Marshmallow
Executive Chef Jamie Prouten

Chef Jamie ProutenTiburon TavernGraham Cracker Crust:
2 cups Graham Cracker Crumbs
8 tbsp Butter, Melted
1/3 cup Sugar

Chocolate Ganache
3 cups Heavy Cream
3 tbsp Butter, Softened
10.5 oz. Semi-Sweet Chocolate Chips

Smoked Brown Sugar Marshmallow
15 sheets Gelatin (or about 4 packets of powdered or 10tsp)
1 cup Water
2 cups Smoked Brown Sugar
½ cup Corn Syrup
¼ tsp Salt
2 each Egg Whites
1 each Vanilla Beans

Instructions
Combine graham cracker crumbs, melted butter and sugar in a bowl and stir together until all the crumbs are coated in butter.

  1. Place mixture in a 10” tart shell and form into the shape of the pan, including up the sides of the pan.
  2. Place in a 350 degree oven for about 20 minutes.  After 20 minutes, pull the crust out of the oven and cool.
  3. Start making the marshmallows by blooming the gelatin in cold water. 
  4. Cook the smoked brown sugar, corn syrup and ¼ cup of water on low heat until the sugar dissolves.  When dissolved, increase the heat and cook until it reaches and temperature of 240 degrees.
  5. Once the mixture hits 240 degrees, pull it off the heat and set aside.  Pull the gelatin out of the water and squeeze the excess water out of the gelatin.  Place in a kitchen-aid mixer bowl and pour the hot sugar over the top of the gelatin.
  6. Turn mixer on and slowly increase the speed to high.  Mix until the mixture triples in volume.  In a separate mixing bowl beat the egg whites, vanilla bean and salt to stiff peaks. 
  7. Then add the stiff peak egg whites to the sugar mixture until just combined.  Do not over whip.
  8. Pour mixture onto a powdered sugar lined, 11”x15” baking tray and let cool.
  9. Make the chocolate ganache by bringing the heavy cream to a quick simmer and pour it over the chocolate.  Stir with a wooden spoon until the two ingredients are combined.  Then stir in the softened butter. 
  10. Pour the ganache into the tart shell and let cool.
  11. When completely cool, cut a 9” circle out of the marshmallow and place it on top of the tart.  Place the whole thing in the oven on a sheet pan for about 5 minutes at 350 degrees or until the chocolate and marshmallow start to soften.  Pull out of the oven and brown the top of the marshmallow with a small kitchen torch. 
  12. Slice, serve and enjoy.

Sweet'N Smokey Pork Tenderloin (Heat Level: Medium Hot)
Peppahead

PeppaheadSmoked sugar, chiles and pork were made for each other. This marinade would be a great start for a slow roasted, pulled pork. Also try it for poultry, or flank steak.

Serves 6
The Rub:
2 or 3 Tbsp. Chimayo or Hatch Red New Mexican chile powder (hot or mild)
4 Tbsp. Smoked Brown Sugar from the Smoked Olive
2 tsp. cumin seed, roasted and freshly ground
2 tsp. white peppercorns, freshly ground
1 tsp. sea salt

2 lbs. pork tenderloin (about 1 lb. each)
1/4 cup Santa Fe Smoked Olive Oil


Instructions:
1. Mix the first 5 ingredients together. Trim silver sheath and any excess fat form the loins and lightly score the surface in a crisscross pattern. Place in a large pan and sprinkle the rub over it while turning. Massage well until meat is evenly covered. Place into a large zip-lock bag and put in refrigerator to marinate overnight.
2. Before cooking, remove from refrigerator to come up to room temperature. Pour the smoked olive oil into the bag and massage until evenly mixed and place the loins into a baking pan. Pour any leftover marinade on to the loins. Preheat oven to 375 degrees.
4. Roast The loins 35 to 40 minutes (turn after about 20 minutes) or until internal temperature reaches 155 degrees. Remove from heat, cover with foil and rest for 5 minutes to re-absorb its juices. Place the loins on a serving plate and add a splash of red wine to the baking pan as needed and heat it up over low flame and deglaze goodies for a sauce.

To serve: Slice cross-grain, diagonally and fan out the slices a bit for a nice presentation. Pour deglazed juices over the slices. Dip slices in any juices on the platter when serving. Good with roasted potato wedges, corn on the cob and salads.

Chimayo or Hatch Chile Powder, white peppercorns and much more available at w
ww.peppahead.com

Early Fall Squash Salad
with Smoked Brown Sugar

Chef Tyler Albers Chef Tyler Albers

Makes about 8 servings
1 Acorn Squash
1 large Delicata Squash
1/2 pound Fingerling Potaoes
3 oounces Butter
2 tsp Salt, more as needed
1 tsp lack Pepper
8 Sage Leaves

Instructions:
Dice the squash and potatoes, removing the rind of the acorn squash (Delicata squash skin can be left on if desired) into 1/2 inch cubes. Toss the squash and potatoes in the smoked brown sugar, 1/2 ounce of the butter, salt and pepper. Bake at 400F for 30-45 minutes or until tender, tossing ever 15 minutes. Slowly heat the whole sage leaves with the remaining butter until the butter turns slightly brown, pour over the baked squash and potatoes and serve hot or at room temperature.

Wild Mushroom Risotto – Smoked Bacon SauceWild Mushroom Risotto-Smoked Bacon Sauce
Chef Andreas Schatschneider, RITZ-CARLTON Toronto

"This recipe serves 4 guests – it’s lengthy...but it’s a masterpiece!" – Brenda

INGREDIENTS
1.5 oz. - Button mushrooms, sliced
2 oz. – Morels, rinsed very well
3 oz. – Chanterelles, pre sautéed with butter and shallots
1.5 oz. – Butter
9 oz. – Risotto, pre-cooked, see recipe below
2.5 oz. - Vegetable or light chicken stock
0.5 oz. – Parmesan cheese, grated freshly
2 tbsp. – Flat leaf parsley, chopped
1 tbsp. – Chives, chopped
2/3 c. – Smoked bacon sauce, see recipe below

SALAD GARNISH
Arugula leafs
Frisse, just the hearts
White balsamic vinegar
Olive Oil
Lemon oil
Tomato, peeled, seeded, in small cubes
Salt and Pepper to taste
Parmesan
NAPA Smoked Olive Oil to taste

METHOD - RISOTTO
• In a medium hot sauce pan melt the butter until foamy.
• Add mushrooms, season with kosher salt and sauté until all the water from the mushrooms has been   
 evaporated and the mushrooms are cooked, about 2 minutes.
• Add the vegetable stock, bring to a boil and add the precooked risotto.  Carefully stir the risotto, sauté
 and cook until almost dry.
• Fold in the butter and parmesan cheese, last the herbs.
• Check seasonings and adjust with salt & pepper to taste
• Meanwhile, reheat the smoked bacon sauce and keep warm, also prepare a small salad as garnish for
 the salad marinade the frisse, arugula and tomato with some olive oil, lemon oil, white balsamic vinegar
 and a pinch of salt.

SMOKED BACON SAUCE

 INGREDIENTS
1.5 oz. – Apple wood smoked bacon, whole slices
1 tsp. – Olive oil
1 tbsp. – Butter
1 oz. – Shallots, sliced thin
1 each – Garlic cracked
1 each – Thyme spring
2.5 oz. – White wine, chardonnay
4.5 oz. – Chicken stock, warm
2.5 oz. – Heavy cream
2.5 oz. – Whole milk
¼ tsp. – Kosher salt, to taste
1 tsp. – White balsamic or lemon juice, to taste
White Pepper, to taste
NAPA or SANTA FE Chili Smoked Olive oil

METHOD
• In a medium hot stainless steel sauce pot, add the olive oil & butter.  Add the bacon slices as well and
 cook until lightly colored and most of the fat has been rendered out.  NOTE: make sure to scrape the
 bottom of the pan with a metal cooking spoon to prevent the bacon from sticking to the pan!  You also
 don’t want to have much brown or the sauce will become dark in the end!
• Add the shallots, garlic, bay leaf and thyme, and season with some salt.
• Keep sautéing for two more minutes, or until the shallots are cooked without any colour!
• Then deglaze with the white wine and reduce quickly over high heat by ¼.
• Add the chicken stock, return to a boil and reduce only little, add the cream and milk.
• Cook for about 5 min. over low heat!  Remove from heat and allow resting for 10 minutes.
• Once rested, return to a light boil, strain through a fine mesh sieve, reserving the shallots.
• Transfer the sauce into a high speed blender
• Add some of the shallots then mix quickly on high speed until smooth and foamy
• Check the seasonings and adjust as needed with salt, white pepper and white balsamic or lemon juice
 to taste.
NOTE: At this point you may add the NAPA or SANTA FE Smoked Olive oil for a stronger smoky flavour!
• Strain again through a fine mesh sieve into a clean container sitting in an ice bath.
• Once cool, cover tightly and reserve refrigerated for up to 2 days.

ASSEMBLING
• Place a ring mold (90mm) in the center of a hot soup plate
• Spoon the risotto into this ring and then arrange the salad on top of the risotto
• Mix he hot bacon sauce with a handheld blender until foamy
• Spoon this foamy sauce around and remove the ring carefully
• Sprinkle parmesan on top and serve immediately
• At the guests table, drizzle the risotto with NAPA Smoked Olive oil and ENJOY!
NOTE: for a Main Course portion calculate 90 gram (3 oz.) of risotto and 30 gram (1 oz.) more mushrooms

BASIC RISOTTO

INGREDIENTS
• 4 oz. – Risotto Rice, Carneroli or Arborio
• 0.3 oz. – Olive oil, good quality
• 1.5 oz. – White onions, diced fine
• 2 pcs – Garlic clove, minced
• 1 – Small bay leaf
• 1/4 c. – White wine, Chardonnay
• 2 sprigs – Thyme
• 1/3 c. – Vegetable stock or light chicken stock
• 1/2 tsp. – Kosher salt
• White pepper - Freshly ground, to taste

METHOD
• In a sauce pan, sauté the onions and garlic in olive oil and butter until translucent
• Add the risotto and continue to sauté over medium heat until the rice looks shiny, making sure without  
 any color, or your risotto will become brownish.
• Deglaze with white wine, add thyme and bay leaf and reduce until almost dry.
• Once the rice is almost al dente (3/4 cooked) add the salt & pepper to taste.
• Spread the risotto onto a sheet pan lined with parchment paper to cool down quickly. NOTE: This can or
 should be done before the dinner service
• Once cool, transfer the precooked rice to a clean container, cover tightly and reserve








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