Smoky candied carrots
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This simple, spectacular recipe comes from Giada's new cookbook:
Happy Cooking. She made this recipe on The Today Show using our regular
Smoked Brown Sugar, great with Whisky or Chili Smoked Brown Sugar too!
SERVES – 4
Use tender, young bunch of carrots for this, not the peeled nuggets labeled
“baby carrots” in the produce section, which are far less tender & flavorful
2 bunches baby carrots, tops trimmed and carrots washed
¼ cup smoked sugar (regular or whisky)
½ teaspoon kosher salt
• Place the carrots in a 10-inch sauté pan with the sugar and salt. Add 1 cup of water. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes
• Remove from heat and allow the carrots to cool for 5 minutes before serving. Toss the carrots to coat them in the smoky syrup and serve.
Corn Soup with Crab & Spring Herb Salad
Serves 4 - Chef John Ash
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.
3 tablespoons butter
1-1/2 cups chopped onion (1 medium)
3/4 cup chopped carrot
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)
Chef John Ash's latest SONOMA smoked extra virgin olive oil
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, 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.
The Washington Post, January 16, 2013
Hummus can be tart yet smooth, creamy yet thick. A little (SONOMA) smoked olive oil (available online at ) adds a beguiling aspect, deepening the dip's exotic flavor and enhancing its enigmatic nature.
This preparation goes easy on the smoke so as not to overpower the essence of the iconic dip. If you want it smokier, drizzle a little SONOMA smoked olive oil atop the hummus when you serve it. Serve with pita bread and olives. Makes about 1 1/2 cups (6 servings) MAKE AHEAD: The hummus can be refrigerated in an airtight container for up to 4 days.
1 1/2 cups cooked or canned no-salt-added chickpeas + 3 tablespoons reserved cooking liquid
1/3 cup tahini
2 or 3 cloves garlic, coarsely chopped (about 1 heaping tablespoon)
2 tablespoons SONOMA smoked olive oil, plus an optional drizzle for serving (see headnote)
1 teaspoon sea salt or kosher salt
Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)
Extra-virgin olive oil (not smoked; optional)
Sweet paprika, for garnish (optional)
Directions: Combine the chickpeas, tahini, garlic, the 2 tablespoons of smoked olive oil, salt and lemon juice in a food processor. Puree for about 1 minute to form a smooth hummus. If the consistency is too thick, add some or all of the reserved chickpea liquid. The hummus should be somewhat thick and not at all runny. Transfer to a bowl. Drizzle with a little more smoked olive oil or with the extra-virgin olive oil, if desired. Sprinkle lightly with paprika, if using, and serve.
with SMOKED Olive Oil & Lemon Confit
1 lb. cleaned calamari
1 cup (SONOMA) 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
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.
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-Courtesy of Brenda Buckles
We have amazing customers who are generous with their successful recipe creations. This one hits all the marks; it's simple, elegant, versatile & delicious.
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
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. Add the chicken broth, cover and simmer until leeks are tender, about 10 minutes. Remove the leeks to a serving plate and boil the remaining broth down to about ¼ cup. Cool the broth, then add the vinaigrette.When ready to serve, pour the liquid over the leeks and garnish with the parsley. This dish is good warm, room temperature or cold!
The Ultimate Decadent Baked Yukon Gold Potato, with Smoked Olive Oil & Truffle Salt
Executive Chef Brenda La Noue
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!
3-4 Yukon gold potatoes (baked or grilled until tender)
1 teaspoon Whole Spice truffle salt
1 teaspoon cracked pepper
2-3 teaspoons SONOMA Smoked Olive Oil
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.
Gazpacho With Smoked Olive Oil
Make plenty as it keeps well and is a great quick meal.
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.
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.
Smoked Brown Sugar Cookies
Try these for your next cookie exchange or party; people will be begging you to find out how you made them! Yields 2 dozen
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
3/4 cup dark brown sugar
1/2 cup smoked brown sugar
1 large egg, room temperature
1 tablespoon vanilla extract
Flaky sea salt (use smoked Maldon salt if you can find it!), for garnish
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.
Whisk together flour, baking soda, and salt. Set aside.
With an electric mixer, beat together butter and both sugars for 5 minutes.
Beat in the eggs and vanilla for 1 minute.
Add the flour mixture and mix well until evenly combined.
Use a spoon or cookie scoop to shape small balls about 2 tablespoons each.
Arrange 2 inches apart on prepared cookie sheet, and press down lightly with finger tips.
Sprinkle with flaky salt, if using, and bake 8-9 minutes, or until flat and just slightly golden around the edges.
Let cool on pan 5 minutes before transferring to a rack to cool completely.
Note: Cookies will crisp slightly at first as they cool, but will regain their chewiness once stored together in an airtight container for a few hours or overnight. (They're also amazing warmed up for just a few seconds in the microwave!)
Smoky Pumpkin Bisque
with Spanish Chorizo & Seared Scallop
Executive Chef the Fairmont Dallas
Pyramid Restaurant & Bar
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 SONOMA or SANTA FE Smoked Olive Oil
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.
Oven Roasted Wild Mushrooms*
with Garlic and Thyme.....Kristin Wrisley
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.
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)!
Sweet'N Smokey Pork Tenderloin
Smoked 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. (Heat level medium-hot)
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
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 www.peppahead.com
Smoked Blender Hollandaise
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!
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
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
Roasted Acorn Squash, with smoked brown sugar
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.
Black-eyed Peas, Persimmon & Baby Kale Salad
Executive Chef Justin Wangler
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)
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.
with Smoked Salted Caramel Sauce
1/2 cup smoked brown sugar
4 tablespoon butter
1 whole apple (chopped)
1 dash sea salt (to taste)
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.
Smoky Roasted Chicken
& Citrus Salsa
1 whole (3-1/2-pound) free-range chicken
1/2 cup smoked olive oil
Kosher salt and freshly cracked black pepper
1 -1/2 pounds baby creamer potatoes in assorted colors
1 navel orange
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
6 breakfast radishes
3 tablespoons finely chopped fresh chives
Flowering cilantro buds
Fleur de sel
Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.
Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.
Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives. Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel.
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This simple, spectacular mayonnaise will become a new staple in your kitchen. It's perfect for dipping artichokes or asparagus. It perks up sandwiches, deviled eggs.....you name it!
1/2 cup real mayonnaise
1 tablespoon Smoked Olive Oil
1 teaspoon lemon zest
1/4 teaspoon fresh ground black pepper
Simply combine all the ingredients and you have a fabulous new dipping sauce or spread.
Watermelon with Santa Fe Smoked Olive Oil
Mint, Mandarin Orange & Sea Salt
Chef Brenda La Noue
4 cups watermelon, peeled and cut into bite-size cubes
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
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.
Wild Mushroom Risotto
-Smoked Bacon Sauce-
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
Frisse, just the hearts
White balsamic vinegar
Tomato, peeled, seeded, in small cubes
Salt and Pepper to taste
NAPA Smoked Olive Oil to taste
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.
1.5 oz Applewood smoked bacon, whole slices
Smoked Bacon Sauce Ingredients
1 tsp Olive Oil
1 tbsp Butter
1 oz Shalltos, sliced thin
1 each Garlic cracked
1 each Thyme sprig
2.5 oz White wine, Chardonnay
4.5 oz Chicken Stock, warm
2.5 oz Heavy cream
2.5 oz Whole milk
1/4 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 Smoked Bacon Sauce
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.
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 the 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.
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
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.
smoked glazed Cinnamon Rolls
-Nolan "Grizzly" Baier-
Non-stick cooking spray
1 package Pillsbury© hot roll mix (or favorite sweet dough recipe using 1 lb flour)
3 tbsp sugar
1 cup hot water (120° - 130°F)
2 tbsp butter, softened (I recommend unsalted grass-fed butter)
1 egg at room temperature
1 cup firmly packed Whiskey Smoked Brown Sugar
1/3 cup all purpose flour
1/2 cup butter softened (I recommend unsalted grass-fed butter)
1 1/2 tsp ground cinnamon
2 tbsp half & half, divided (optional)
CREAM CHEESE GLAZE
2 tbsp butter, softened ( I recommend unsalted grass-fed butter)
1 1/2 ounce cream cheese
3/4 cup powdered sugar
1 tbsp half & half
1/4 tsp vanilla extract
FOR DOUGH: Coat 13 x 9 inch pan with non-stick cooking spray. Combine flour and yeast packets with sugar in a large bowl. Stir in water, butter and egg until dough pulls away from sides of bowl. Knead on lightly floured surface for 5 minutes or until smooth. Cover, let rest 5 minutes.
FOR FILLING: Combine smoked brown sugar, flour, butter and cinnamon with a fork in a small bowl. Roll dough to 15 x 10 inch rectangle on lightly floured surface. Crumble cinnamon mixture evenly over dough. Starting at 10-inch side, roll up tightly, pressing edges to seal. Cut into 12 slices. Place cut side down in the prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80° - 90°F) 30 minutes or until doubled in size. Heat oven to 375°F. Uncover dough, brush rolls with 1 tbsp half & half, if desired. Bake 20 - 25 minutes, or until golden brown. Brush rolls with remaining 1 tbsp half & half, if desired.
FOR GLAZING; Beat butter and cream cheese in medium bowl with electric mixer on medium speed until blended. Add powdered sugar, half & half and vanilla, mixing until smooth. Spread over warm rolls. Garnish with pecan or walnut chips (optional).
Baked blue cheese Pears with Prosciutto
Jana La Rosa
American Embassy India
6 tablespoons smoked brown sugar
1 teaspoon cumin powder
1 teaspoon Maldon salt
4-8 slices prosciutto depending on size of pear
60 grams blue cheese or Gorgonzola
1 cup cream
Sea salt and black pepper to taste
50 grams baby spinach
Preheat oven to 160c/325°
Use melon baller or small teaspoon to remove cores from the base of pears
Cut a small slice from the base of pears so that they may stand without falling
Place a piece of blue cheese inside each cavity
Combine smoked brown sugar, cumin and Maldon
Dredge each piece of prosciutto through the sugar mixture
Wrap in a slice(s) of prosciutto under the base and around the sides of each pear, place in small oven proof dish
Use tooth picks to hold prosciutto in place if needed
Pour in cream and sprinkle with salt and pepper
Cover dish with foil and bake for 15 minutes
Remove foil and bake for 25 minutes or until prosciutto is golden and crisp
To serve place on a bed of baby spinach and spoon over with cream from pan.
Remove tooth picks if used.
Use Brulee torch if sugar needs a little more caramelizing